Saturday, June 1, 2024, what are you eating?
- Thread starter medtran49
- Start date
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cjmmytunes
Head Chef
Ham, cabbage, red potatoes, biscuits, and pineapple spears for dessert.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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- 14,392
Poached eggs.
Pan-fried skirt steak, creamed spinach, and mashed potatoes with sour cream, chives, bacon bits, and shredded cheddar cheese for dinner tonight.
Pan-fried skirt steak, creamed spinach, and mashed potatoes with sour cream, chives, bacon bits, and shredded cheddar cheese for dinner tonight.
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I finally finished the chicken Stroganoff. It was still delicious. I had some of the herbs and asparagus salad I made to go with the lobster. I made a salad of a few sweet crisp lettuce leaves and some mustard greens. There was also some thinly sliced red onion and some sliced cucumber. I also had brown basmati rice.
Belated celebrations for son's birthday. Hamburgers on the blacktop, Corn OTC, Potato salad (my contribution). Plus a delicious multi-layered chocolate cake. (from a bakery early on, was on special, DIL froze it, defrosted the day before and was one of the best store cakes I've had in ages!)
Beautiful weather.
Beautiful weather.
Andy M.
Certified Pretend Chef
Rubbed and grilled pork tenderloin, pasta salad and green beans.
That looks and sounds interesting. Do you mind sharing the recipe or the instructions?
Have to add, that because lately I've been eating my main meals much earlier in the day and not anything like the amounts as I did in one sitting - as yummy as it was - I was groaning with a bloated tummy for hours after. LOL - hopefully, lesson learned? LOL ahhh only time will tell.
Yes, sure.
It's pearled farro, I used about 200g, but lots of left-overs!
I cooked it in boiling water (with a pinch of salt) for 20.mins, drained it and placed it under cold running water for a few seconds (to stop it from sticking) and let it cool.
Then put it in a bowl, adding a small can of sweet corn, 1 can of mackerel, ready-cooked chick peas from a jar (half a jar) , about 8 chopped fresh cherry tomatoes, a few chopped lettuce leaves and a little salt, just mixed it altogether with EVOO, and as the Brits say: "Bob's your uncle!".
It isn't exactly cooking from skratch, because I used preserved products
. The last time I made it, I used mozzarella instead of mackerel.
You can vary, with almost anything you like, really. I may try it with boiled eggs next time.
Thank you Meryl. How many servings would you say that made? I haven't seen pearled farro here. I can get the one that says to cook it for 40 minutes. Would it still be a good idea to rinse that in cold water?
It was actually the canned fish that caught my attention. I'm trying to get all my calcium from my food, so I can stop taking the calcium supplements. Canned fish are often a good source of calcium and I just bought a small stash of canned sardines, etc.
It was actually the canned fish that caught my attention. I'm trying to get all my calcium from my food, so I can stop taking the calcium supplements. Canned fish are often a good source of calcium and I just bought a small stash of canned sardines, etc.
Yes we do!
Absolutely meaningless of course!
and my in-laws also used to add "and Tilly's your Aunt".Yes we do!
'Bob's your Uncle' was well known to me before, from where? don't know, but never heard 'Tilly's your Aunt' until I met my British in-laws.
thanks Katy... LOL - wait til you see my post on shrimp/prawn toast.... have to admit I'm a young dragn at only 79... maybe when I get to 179 I'll have learned better.
Sorry Dragn. I tried to delete the post - I realised it was pathetically patronising! Can you forgive me?
Also, I really love prawn toast, so if you don't forgive, what will I do?Sorry Dragn. I tried to delete the post - I realised it was pathetically patronising! Can you forgive me?
Eat my burnt ones!
and, no, not patronizing at all!
and, no, not patronizing at all!
