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.
The other half of the leftover chicken will be in a veggie stir-fry tomorrow. I just discovered that the cauliflower I thought was in the fridge has wandered off, and there is no trace of the frozen bag of stir-fry veggies. It is 2:30 am. I'm trying to decide if a trip to the all-night grocer is warranted. All I have on hand is celery, carrots (nice, from farmer's market), colored bell peppers, onion, and frozen corn. Hmmm. Oh, and some kale. Is that too strong-flavored for stir-fry? I'll have to give it some thought.
I LOVE having everything prepped when I start dinner shortly after waking up in the afternoon.
For tonight I have a whole chicken roasting. Smells good! Maybe worth it for the aroma in the house. I'm not sure I've roasted a chicken since local stores started selling rotisserie chicken.
Elizabeth, I've been thinking of lasagna lately. Haven't made that in a long while, either. Tell your husband he inspired one of my meals for next week!
Clean up is harder because there is a baby powder trail to prevent ant crossings.
Dinner, as always, is going to be late!
So for dinner, to cover that spice taste, I made a side dish of vinegar, soy sauce and water. Mix to fit my taste (a bit sour with a slight saltiness. I squashed and cut up a long red hot pepper in it. Cut up several cherry tomatoes so that my vinegar soy mix will soak into it. Yum!! It definitely covered that odd spicy taste in the soup.
Can you believe despite having that soup for lunch and dinner, we still have leftovers?
I was hostess for my aunt's 99th birthday in June. we had barbecue, beans, etc. etc...There was a lot of barbecue left, so I ground it up, added the left over beans and jalapeno peppers and onions and it made for a really spicy chili, and a lot of it. So I have frozen small containers for whenever it is desired. marymember
Tonight, the ants may create a longer path, into the bedroom, into the bed, and up to my mouth where they might get a whiff of the cheesburger! Buying or borrowing an anteater from the zoo next.
Then we are having a treat bananas strawberries, raspberries and meringue topped with cornish clotted cream ice cream and finished with grated chocolate over a peach sauce - Mum loves it but we only ever have it once a year or so because it sure as hell aint healthy although I could argue it was if you wanted me to!!!!
Fruit fine
Meringues is egg white - that fine and sugar....well Sugar is vegetable based so that must be good
clotted cream comes from cows who feed on grass which is vegetables so must be good (if not it d*mned well tastes good)
peach sauce fruit and sugar see above
and chocolate well milk sugar and cocoa all vegetarian using my reckoning above!!!!!!!!!
Now I really must take my tongue out of my cheek
I'm not quite used to this yet, but I'm working on it!
This thread is mostly about making dinner. What's your favorite use of mulungay for dinner?