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Old 02-01-2016, 06:26 AM   #11
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The temperature went up to 75°, and will be just as warm today. I hope it holds through Wednesday when I make my monthly marathon shopping trips.

I was going to make my version of tuna casserole I use spinach instead of green peas, which I can't stand.

I had a sudden brainstorm to substitute salmon for the tuna since I had some on hand. What a difference. I liked it better than using tuna. I'll make it again that way. YUM!
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Old 02-01-2016, 12:49 PM   #12
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Originally Posted by Kayelle View Post
They aren't in the store here yet Cheryl, but these were fresh out of the field with leaves still attached to the long stem. Gosh, they were so tender and delicious!

Great buy on the thighs!! Love that!!!
What a treat to find such fresh artichokes! Sure do wish our little farmers market carried them. I should ask next time I'm there. I think the best artichokes I've ever had were from TJ's - they were tightly closed and sooo tender. I think the ones from the grocery store sit around too long in storage before they get to the public, although this is a good time to start keeping an eye out for fresh ones. Yum...never get tired of those babies.

CG, what a fabulous deal on chicken - .49/lb, wow!
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Old 02-01-2016, 01:39 PM   #13
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I had leftover roasted chicken to use up, so I sautéed chopped onion, celery and bell peppers, made gravy in the pan with homemade chicken stock and made a side of Uncle Ben's rice and wild rice (a freebie from Kroger). Heated diced chicken in the gravy and served it with toasted yeast rolls.
Forgot to post my dinner picture! It's so pretty with the four colors of bell peppers. I used 1/4 of each pepper.

A few weeks ago, I made yeast roll dough in the bread machine. I misread the amount of water needed, so when I went to check it, it was ridiculously soupy! So I winged it, adding more flour, baking powder, salt and sugar, and they came out beautifully. However, the I left the second pan to rise too long in the sunroom fridge, so the rolls kind of stuck together in one big mass. I baked them that way, then cut them into pieces and froze them. That's why it's squarish
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