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.
He had something else. Microwaved yam. His specialty.
I am hoping if SIL feels up to it she might come again....We'll have to play that one by ear I know because I can't begin to imagine how she is feeling...but brother says she is doing well considering...thank God for that....
That red beans with rice reminds me so much of our local dish: mongo beans with shrimp and pumpkin tips. Mom would make rarely make this dish (guess the shrimp is expensive and to feed 8 kids and 2 adults.) But I remember how she would make a large pot of this, then we pour it onto the rice that's on our plate. Yum!!! As I was eating that small container of beans/rice, it was reminding me of mom and her cooking.
The gray ring is probably graysh green indicating it is cooked too long.
Then I got this different brand burner. And the water doesn't boil! No bubbles coming up. I think the burner automatically shuts off before it reaches boiling point.
I will try your last comment - about covering it til it boils. Then test it 15 minutes later to take out one egg and see if it's raw or soft boiled. Maybe this will work better on this brand of burner.
Ahem... with this new burner, I've been consistently getting thick gray ring around the yolk.
If you get a green ring round your egg you have OVER cooked it
As for peeling. I crack the shells and them put cold water in the pan and let them cool right down (not the runny one obviously) then I peel them under water BUT the fresher the egg the more difficult they are to shell - for some reason fresh eggs stick to the shell and you end up with an egg that looks like a moon crater
Sometimes I take a different approach - especially if I have company for then I am likely to let the damned things boil dry and that is not a good smell trust me. I again put the eggs in cold water bring them to the boil in a pan with the lid on and I leave the lid on throughout. Once the water has come to the boil I turn them off but leave them in the pan for about half an hour - they don't overcook because they can't and it seems to work well for me
I got distracted by "how to unpeel' the shell fast. My hard boiled eggs have lately been so hard to peel. The shell pokes my fingers when I peel it off. And then chunks of white eggs come out with the shell. By the time I'm done, my hard boiled egg for dad - looks like a swiss cheese with holes all around it.
So, I saw this advice to Roll the egg on the table. And it ended with a warning to be careful because it can split the egg in half. ???? So, this morning, I wanted to try it. Tired of my fingers being pricked by the shells. I rolled it enthusiastically on the table, the shell cracked and ... the egg split opened in half. Ohhhh. Now I know what they meant.... Tomorrow, I will go back to the old fashion of peeling the shell off the egg.
Dinner? It's almost 8:30pm and bro of next door is having a late night BBQ. They're STILL cooking the food.
Green salade` with ranch dressing. That was dinner, 7:00 p.m.
On a good note, I did the cheesecloth treatment on my turkey for the first time this year and am happy to report it works like a charm. The turkey was so moist that even my picky teen nephew raved over it, calling it "something you'd see in a movie or a tv commercial" because it was just so perfect. Even re-heated, the turkey was still moist and juicy - couldn't believe it. Definitely doing it this way in the future.
What about a little hibachi or barbeque?
I am also tired of messing up steaks.
Coconut oil is really good to make popcorn. I use an electric popcorn popper.
You can also fry chicken using coconut oil. That's when the cast iron skillet is nice. But as I said, I just leave the skillet on the stove and occasionally wipe it out with paper towels. The more it is seasoned, the better the food tastes. marymember
After years of non-invitation invitations, we decline as a rule. What is a non-invitation invitation, you say?
1) At the last minute, "if you are not doing anything tomorrow, you can eat with us" 2) At church, "if you don't have anywhere to go today, we have some very good cooks willing to invite you to dinner, raise your hand".
OR, the rudest R.S.V.P. we ever heard: "Well, I'll t r y to come, but don't ho l d your breath!".