Monday Monday, was your supper what you hoped it would be? 2025 September 22

[taxlady]

I had cold smoked salmon on a toasted whole wheat bagel with cream cheese, onion, and capers. I also had a serving of that white bean, quick pickled celery, and feta salad. I tried something different with the cream cheese and onions this time. I was inspired by @GinnyPNW, who mixes up the cream cheese, onion, capers, and smoked salmon into a spread. But, since that would take figuring out how much cream cheese and salmon I usually use per bagel and measuring while I mixed it up. Today it occurred to me that I could just chop up the onion and mix that into the cream cheese. Once that was spread on the bagel, I stuck the capers in that spread and draped the salmon on top. The best part was that I figured out that I could just stir the chopped up onion into the cream cheese and then any that was left just needed me to put the lid back on the cream cheese container before putting it back in the fridge. It worked a treat. It was easier than arranging little walls of onion to trap the capers. I just stuck them into the cream cheese mix deep enough that they didn't try to escape.

Any suggestions of what else to do with cream cheese that has chopped onion mixed in?

 

[blissful]

"Monday Monday, was your supper what you hoped it would be? 2025 September 22"

mmmm no not really.
Well, every meal doesn't have to be spectacular. I'm full, that's enough.

 

[caseydog]

Another grazing day. My grilling plans for Sunday evening were rained out. Heavy rain here last night and most of this morning. Not complaining. Rain in North Texas is always welcome.

This evening was hot (90s) and very humid. The last thing I wanted to do was stand over a hot grill. Maybe tomorrow will be better for outdoor cooking.

CD

 

[pacanis]

I made a big pot of goulash last night.
Not to be confused with gulyas
It was excellent. The burger in it was leftover taco meat.

 

[dragnlaw]

My version of Seasons & Suppers' 15 Minute Spicy Udon Noodles with added chicken and a few other vegies.
Was all I had hoped it would be.

and I have enough for another supper or lunch.

 

[forty_caliber]

Mississippi chicken over rice with green beans.

.40

 

[pacanis]

Mississippi chicken...
Nutria?

 

[cjmmytunes]

Leftover pork chop with green beans, biscuits and leftover sausage gravy.

 

[forty_caliber]

Mississippi chicken...
Nutria?

This was the actual Foghorn Leghorn type of protein rather than swamp chicken.

Mississippi refers to a seasoning/cooking method that works equally well with beef roasts or chicken. Basically a crock-pot method with pepperoncini peppers, ranch dressing mix, au jus mix with some broth in the bottom of the pot. Seasonings are dry/sprinkled on top. As cooking progresses, steam melts the seasonings into the dish.

It's Mrs. Boss's thing I can get more details from her if wanted/needed.

.40

 

[pacanis]

Thanks, but no thanks.
I've never been big on pepperoncini peppers.

 

[Sir_Loin_of_Beef]

I find the entire idea of glorifying shopping at Trader Joe's distasteful. It's a shopping trip to a convenience store, not a pilgrimage to Mecca!

 

[Sir_Loin_of_Beef]

Thanks, but no thanks.
I've never been big on pepperoncini peppers.

I love pepperoncini. Anchovies and pepperonocini are one of my go to pizza combinations.

 

[caseydog]

Thanks, but no thanks.
I've never been big on pepperoncini peppers.

I really like the taste of pepperoncinis, but they aren't consistent in texture. Some are tender, while others are fiberous and tough.

CD

 

[Sir_Loin_of_Beef]

I buy them already sliced, in a jar. It makes them easier to put on the pizza.

 

[forty_caliber]

I hate when names get twisted into insults. It is not fair to those who have that name - such as "Karen." I'm not even sure how "Karen" became synonymous with an entitled, middle class, demanding, white woman. Very few of the Karens I know fit those descriptors.

Thanks, but no thanks.
I've never been big on pepperoncini peppers.

I really like the taste of pepperoncinis, but they aren't consistent in texture. Some are tender, while others are fiberous and tough.

CD

For the record, there are only 2-3 peppers in the dish and they are removed after cooking like bay leaves. The dish is left with some mild heat and the pickling juice leaves a subtle tanginess.

.40

 

[pacanis]

For the record, there are only 2-3 peppers in the dish and they are removed after cooking like bay leaves. The dish is left with some mild heat and the pickling juice leaves a subtle tanginess.

.40

I'd rather take a chance at a substitution and use pickled jalapeno slices. Those I don't mind.

As much as I like following a recipe to the T the first time around, I already know the pepperoncinis would be the first to go

They are right in there with radishes as far as my taste buds are concerned

 

[caseydog]

They are right in there with radishes as far as my taste buds are concerned

I've never liked radishes. I don't know why. My sister doesn't like them, either, but my parents did, which means we had to eat them, like it or not.

CD

 

[dragnlaw]

I like radishes! Peppery or mild, nice fresh crunch. What I don't get is people cooking them? Why? I tried it but there was nothing to notice. What a waste in my books.

 

[pacanis]

I was fortunate enough that my mother left radishes OUT of my salad. Let alone have to eat a whole one off a veggie tray.

They learned early on they could not make me eat something I did not want to

 

[taxlady]

My mother wanted us to give the foods that we disliked a fair chance. But, if we really disliked it, she never tried to force us to eat it. She told me later that you can't really force a child to eat something. Trying to just teaches them that they have a way to win over their parents. It gives them a way to manipulate the parents. She did not want that.

I like radishes. Like dragn, I don't see the point of roasting or cooking them some other way. I find that cooking them just makes them bland and they lose their crunch.