Dinner was mussels with chorizo and tomatoes, with broth sopped up in a baguette, salad on the side. Since I learned how to make baguettes, I always have mini baguettes in the freezer, which come in very handy for nights like tonight.
I fell asleep and woke up late with nothing defrosted for dinner. I suggested fettuccine alfredo to SO but she wasn't interested. I offered to cook pasta with any sauce she could find in the freezer. She dug around and found a meal of shredded beef ragu. So that's what we had.
I just woke up from an unexpected recliner nap. I'm not hungry, so I think I'll just have some vanilla yogurt and assorted berries left over from breakfast.
Sounds like you went from Grumpy Grandpa to Sleepy Grandpa today, Andy. I guess your grandson wore you out, bless your .
Himself grilled Italian sausages while I made a pan full of onions and peppers. I combined that with Italian bread, marinara, and mozz cheese to make Italian sausage sandwiches - open-faced, since they were pretty sloppy. The side was fresh corn-and-grape tomatoes seasoned with Brady Street Cheese Sprinkles.
We've been out for dinner last 3 nights and dinner club, but I'll start another thread on that. Anywho I don't want much so I picked up some 1000 island dressing earlier and I will make a good old fashioned shrimp cocktail.
Okay, nix that. We will be having the snapper tomorrow because I was missing two ingredients. Looks like I will be back at the grocery store for the 3rd day in a row!
TB had a pork tenderloin "steak" wrapped in bacon. I made extra last month when we had company and froze them raw. He had greek salad with it. I had a Caesar with chopped up salami and avocado and very light on the dressing.
We had a late dinner because after DH and company toured the Battleship Wisconsin, we stopped at a brewery/restaurant for a snack and a drink. Later we had burgers and corn on the cob on the grill. Corn on the cob is not usual in Germany - our student's husband had never had it before. I think he was a little wary but he loved it.
Last night was stove top grilled London Broil, Trader Joe's Pappardelle noodles and steamed broccoli.
I used a new seasoning on the steak: Back of the Yards Garlic Pepper Butcher's Rub: Tellicherry black pepper, garlic, Kosher flake salt, sugar, red bell peppers, shallots, parsley. Plus my house blend seasoning. I cooked the noodles then tossed in a mixture of beef broth, cream of mushroom soup, sour cream and sautéed baby bella mushrooms and onion.