Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
A friend's son was struggling with this 'iso life'. He joined some international chat line where anyone can call up to have a chat if bored, lonely etc. He is really enjoying chatting to all sorts of people, ages, jobs, nationalities.
Thanks, Llama. Dinner was quick tonight! Hahaha I am making my masks out of high count cotton as suggested and fun prints.
My youngest daughter is such a diva! She asked for extra masks for her friends. So, I made them.
I already made my daughter two mask. She is now saying she wants a couple more of them. She knows how long I have been sewing for others who need them.
I think she just wants to get mail to feel a connection. So, I will mail a couple more to her. She said she misses us. She misses going to her classes. She misses her friends, her job and activities. She’s upset because her flight was canceled to Denver for job interviews after graduation.
She called the other day, upset and crying about all of this. She is used to being in the thick of things. She’s having a tough time quarantining.
I wasn’t sure how to handle it. I tried to comfort her. I think it’s upsetting her more than I realized.
She made a telehealth appointment with a therapist to try and talk it out.
Amy's frozen spinach enchilada dinner. Pretty good.
Anyway, I was tired so I cooked something easy for dinner, mushroom omelette, toast with raspberry preserves.
Bread pudding is definitely one of our favorite desserts.
I will try to post it as closely as I can. It’s a combination of my grandma, mom’s and mother in law’s recipe. LOL. You know how we become dump and pour cooks and no longer need recipes once we learn to cook.
It was hard getting a recipe from grandma and mom when I was learning to cook. I had to watch closely and ask them to measure ingredients as they went along.
I never get upset if someone tweaks my recipes but I love if they share it with me so I can try it too!
I took what I liked from each of them and combined them for my bread pudding. My daughters and hubby say that I tweaked it to perfection!
That’s the fun part of cooking, making something your own. Eh, I am a purist with certain things but not everything. I love to see how everyone cooks. I love to follow other people’s ideas but also add my own magic at times!
I am sewing masks at the moment. But as soon as I can I will.
We're having pork chops and applesauce here at our house.
Wish I could trade ya~
Thank you Isthisrealyreal! We loved your Roasted Cauliflower. My SO would not stop eating it! He wants me to make more! LOL💜
Sausage
Basil
Parsley
Cilantro
Green onions
Jalepeno
Purple onion
Bean sprouts
Beef broth
Noodles
Oh yea, a squeeze of lime
Finished off with chili oil, soy sauce and a bit of hoisin.
Sorry that I am now just answering your question!
As you know you can not use BV in Cole Slaw, but you can use it in a Slaw! I don't know what kind of BV my chef friends use and I don't think it matters, what does matter is the veggies you use.
To make a Slaw and it dressing here is one of my favorites...
Your going to make a basic Vinaigrette:
Mix together EVOO, BV, one clove of Garlic diced (optional) 1tsp Dijon Mustard (more or less depending on your taste) and a half of a orange (optional) and Sea Salt (to taste). You can add black pepper, but Arugula has a pepper taste therefore I don't add pepper.
Now veggies: cut your veggies the way you would for Cole Slaw.
Cabbage (red or green) I like green!
Green apple
Arugula
You can add carrots and any other leafy veggie you want.
I must warn you I never measure anything! I just eyeball and taste it as I go!
I hope this helps!😜
Elaine,
I'm sorry that you can't get Chinese food...that sucks!😯
We do not salt our food as much as is possible now, but it was without the flavor to match, and we both ate it all! Too much!
That sounds really good.
I do a similar dish only with green beans and potatoes. Great way to use the left over mashed potatoes.
I will have to try yours over rice.
We eats loads of rice, just not in dishes. I usually use noodles when I am doing an all in one dish. We love goulash and that tends to be what I default to when making a simple, large dish.
Trying really hard to mix things up.
We did a tuna caesar salad for lunch. I think we have been missing out.
So much good coming from the need to make do and use it up.
Another simple ground meat dish which the kids used to love is ground meat browned, add a fair amount of frozen peas and a shot of cooking sherry. If need be sprinkle it with a little sugar to up the flavour. Use sesame oil and soy sauce in this one too. I served it on brown rice and it was always a hit. Can't claim this one. It came from an American Chinese cook book.
Thank you. I love getting new meal ideas. I think I will try this tonight.
The boiled dressing is vinegar (about a cup), oil ( 2/3 to 3/4 c - I just sloshed some in), some sugar or sweetener if you prefer - I go by taste here -about 1/2 c. Then you can add herbs like celery seeds. I had forgotten about poppy seeds - they are a good addition. A little lime juice would be great. Bring the mixture to a boil and pour over a bowl full of cole slaw mix or shredded cabbage and whatever you like. Mix thoroughly and let sit overnight. It keeps for for days in the fridge.
Do you braise red cabbage? I love it with bacon, onions and caraway seeds. A little apple in there works well too. It is better the second day.
Just looked up crack slaw, 5 pages!
Sounds like something great to try, like spoon bread.
Shell, nope, no oil, just vinegar and a quick searing of each side. You definitely need a no stick pan. Oil will change the texture of the cabbage.
I do a lot of dry frying and it works really well and cuts out a ton of calories.
I wonder what kind of BV your friend uses, I tried it and it was not pleasant, I would love to know and try it again. But maybe I am to hooked on lime for my acid in coleslaw. I use poppyseed and celery seed, definitely a tasty texture sensation with one bitter and one sweet.
Your quick pickling sounds yummy. I am thinking with fresh green beans and a bit of chili. Mmmm!
I love rice wine vinegar for salad dressings.
So simple and so nutritious to use any vinegar for preparing food. Really helps alkalize your system and relieves arthritis pain as the best benefit. Love my apple cider vinegar.
I was telling Shell about some of our hidden gems. If she ever comes to Nola I can be her tour guide! Born and raised here.
I love coleslaw too!
I had a huge bag of cole slaw (shredded cabbage etc) in my order as there were no small ones. Half went into the crack slaw and I made boiled dressing for the rest which is in the fridge marinating. I haven't made that boiled dressing for years but I am a huge cole slaw fan. I hope my touchy gut tolerates it. I have cut down on coffee and my gut is much happier. Herbal teas are good.
need -that museum sounds very interesting!!!
I will tell you about another one that most people don’t know about. It’s a hidden gem. The New Orleans Pharmacy Museum. America’s very first pharmacy was right here in New Orleans.
Most people walk right past this place everyday and don’t even realize it. It’s on Chartres Street. Incredible artifacts from the early 1800’s. It’s really cool.
I was eating lunch across the street from the museum and had some free time and decided to go walk around the museum.
There was a woman in there looking at the same exhibit that I was and she was in awe. She happened to be a pharmacist from San Diego, CA that was visiting our city.
She told me that the museum was the highlight of her trip. She was so excited to see the collection of early pharmaceutical products. it’s really interesting to see how people were treated in the 1800’s!
Upstairs they even have a doctor’s bag and a bed and an explanation of how babies were born at home by midwives.
Also, an exhibit on the first eyeglasses made. Another one on prohibition of alcohol and how it had been used to treat people for it’s medicinal purposes. All sorts of interesting history in early New Orleans.
Downstairs had exhibits on heroin use. Oh, how cocaine was in Coca-Cola, all kinds of early myths and folklore, etc. I love that museum!
Isthisrealyreal,
It really was like Christmas finding that Balsamic vinegar. I would never use it in a cold slaw, but I do know some Chefs do. I have used Balsamic in making salad dressings and with lamb. And your right a little bit goes along way.
I will try it fried cabbage; however you just use BV and no EVOO? Yes, your instructions make sense:) I am going to try your other ideas. Wish I would have seen your pork chop idea! Oh well, I try it next time.
BV is good for a quick pickling with honey...can be a little on the sweet side. But good with something spicy!
Thank you so much for your ideas😜
NHWM,
I didn't know that New Orleans had a food museum. See this is just another reason why I need to go to New Orleans:)
The longer Balsamic Vinegar ages the more expensive it is!