LOL, I'm not that big of an ice cream fan, but last week we discovered Friendly's coconut ice cream (from grocery store), and it was so good!Quote:
Originally Posted by Tybee
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LOL, I'm not that big of an ice cream fan, but last week we discovered Friendly's coconut ice cream (from grocery store), and it was so good!Quote:
Originally Posted by Tybee
Last night was lentil and brown rice bake. Tonight will be chicken breast with rice and not sure of veggie yet.
Slow cooked a pork shoulder yesterday for pulled pork sandwiches last night. Looks like we'll have more tonight, and maybe tomorrow too.
I made pulled pork for our Iris convention. I used a whole pork tenderloin. Cooked it over a couple of days. Had tons of it.
Much of the leftovers had to sit in my hot car for more than 28 hours because I had no refrigeration for it. So my dog is very happy to eat this stuff which is too spoiled for human consumption but he is doing fine with it.
Husband is hard at work making vegan burgers right now--so far, shopping, expensive ingredients, and 1.5 hours of work. Figure each burger will end up costing about nine dollars.
Lol. That sounds about like my effort at making chicken empanadas. It took forever and they ended up being semi-flavorless (I made a sriracha Mayo today so the leftovers at lunch were at least tolerable)Quote:
Originally Posted by Tybee
Tonight will be spaghetti with spicy turkey sausage meatballs.
Everything takes an hour to make at least it seems (well okay not leftovers). But at 1.5 hours I'd be getting pretty sick of cooking and start grumbling about how much I hate cooking :~)
So how did they turn out? What were the ingredients that made them vegan?Quote:
Originally Posted by Tybee
Last night I made corn bread to go with chili, which seemed appropriate for our late snow storm. I baked the cornbread in an iron skillet, which is really not much more effort than using a baking dish and puts a nice golden crisp layer on the bottom. I need to do that more often.
Tonight is a beet salad. Since it got up to 97 today I decided to roast the beets on the grill instead of heating up the oven. Since the grill lid is black and it sits in the sun all afternoon the thermometer on it showed 200 degrees before I turned it on. If I’d been thinking ahead I could’ve made slow solar roasted beets…. I’ll have to remember that for next time.