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Old 02-23-2015, 08:19 PM   #11
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Kayelle and Sous Chef - I forgot to offer congrats on your remodel when you were sharing pics the other day. So I will say it now --Looks very wonderful.
TSM Whiska...this gal and her Sous Chef are doing a happy dance.
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Old 02-23-2015, 09:15 PM   #12
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A cake spatula and a jar of creamy peanut butter.
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Old 02-23-2015, 09:33 PM   #13
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The lazy wave rolled over me this afternoon, right after I found out I was missing a few important ingredients to make bethzaring's Outstanding oatmeal choc chip cookie recipe. As in, I only had one bag of non-mini chips, they were the Hershey Mini-Kisses, and the bag was only half of what I needed.

Therefore, dinner tonight was the other half of the chicken pot pie we had yesterday, plus huge bowls of steaming broccoli. Still wish I had a choco chip cookie though.



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Leftovers, a bit of this and a bit of that. Though there's only two of us, I always manage to cook for a family of 8.
Himself says I must buy leftovers at the grocery store since we have them so often. He still hasn't found that department where I shop though, since it doesn't exist!
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Old 02-23-2015, 10:45 PM   #14
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[QUOTE=C Still wish I had a choco chip cookie though.[/QUOTE]
Von's has 45 choc cookies for $5
They used to be 50 , but it is a sneaky way of raising prices!
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Old 02-23-2015, 11:38 PM   #15
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This hominy is yellow CWS. It's cooking away now, and I hope bringing water to a boil and soaking it all morning will be enough. I haven't added the pork shoulder cubes to the cooking broth yet not knowing how long the hominy will need to cook. I'll post how it worked out after we eat.
The bottom line it was it was really really good, although it took longer tending the pot, but I like that. The broth I used for simmering the dried hominy (half bag) for about an hour (covered) before adding the pork cubes was a full bottle of Trader Joe's enchilada sauce with two cans of chicken broth and a can of fire roasted tomatoes. When the hominy was half tender I added the pork shoulder cubes (about 1 lb.) with the addition of Cumin and Mexican Oregano along with salt. Simmered (covered) until everything was tender. I know it's not a real recipe, but it's how I roll.
When Sous Chef asks if we can have it again, I always say "something like it".
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Old 02-24-2015, 12:00 AM   #16
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Hominy

i hate to tell you how many places I was looking for this stuff. I even grabbed the Goya rep when he was restocking the shelves at our local supermarket and he did not have a clue.
We stopped by Vallarta Market, a well known Mexican market, and they did not have any.
Strangely enough, we stopped by a little hole in the wall Mexican market out of town, and lo and behold, they had the dried hominy!
I am planning to buy it all up the next time I pass by there.
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Old 02-24-2015, 01:32 AM   #17
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Meanwhile, our Market Basket store has dried hominy in two brands (Goya and something else) and canned Goya. If you ever can't find it and need it, just let me know and I'll mail you a bag.


Quote:
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Von's has 45 choc cookies for $5
They used to be 50 , but it is a sneaky way of raising prices!
Von's is a bit of a drive for me. What I really want is a warm, fresh out of my oven cookie from the recipe Beth posted earlier today. Three cups of choco chips to three cups of grains (flour and quick-cook oats)? Those have got to be yummy! Have no fear, except for tomorrow, we have a week of "Baking Weather". Still. *sigh*
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Old 02-24-2015, 02:38 AM   #18
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We had ribeye, asparagus and spinach and chive pasta in a sherry and asiago cream sauce. Two thumbs up from my SO. Click image for larger version

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Old 02-24-2015, 06:16 AM   #19
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I had made grits with cheddar last week and poured in a pan so I could cut and make grit cakes, which we've been doing on and off for breakfast. Getting pretty low on meals around here because we haven't had time to get to the grocery due to home hunting and getting ready to move. So, we had some more grit cakes last night with bacon gravy and fried eggs.
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Old 02-24-2015, 08:26 AM   #20
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Don't know if this would be a keto-dish...I took two rutabaga, 1/2 head of cauliflower. Mashed those together with some coconut oil, made a pizza crust. I baked that for about 20 minutes and then topped it with sundried tomatoes, spinach, moz. cheese, Gouda cheese, black olives, Italian spices, fresh basil--threw that back in the oven for 5-8 minutes to melt the cheeses and wilt the spinach. The crust was really good! As were the toppings.
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