I love those windows of time when quarantines work out and I can see our grandsons. We have seen them about 5 times since this all started in March. Used to see them weekly.
Enjoy this season Steve!
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I love those windows of time when quarantines work out and I can see our grandsons. We have seen them about 5 times since this all started in March. Used to see them weekly.
Enjoy this season Steve!
I must be the last person in the country who has not socialized indoors with anyone outside my household since March.
Even Dr. Birx doesn't follow her own protocols.
Congratulations! You win the prize, and a lovely one it is:Quote:
Originally Posted by Yppej
Attachment 3534
pb&j sandwiches.... really tasted good!
Eggplant parm and some Riesling wine to get through the darkest day of the year.
Being restricted for what looks like it will be over a year because other people refuse to delay social gratification is definitely a booby prize.Quote:
Originally Posted by rosarugosa
And, you won!Quote:
Originally Posted by Yppej
Omelets in a muffin tin
http://www.eatingwell.com/recipe/265...melet-muffins/
Pickles with creamed spinach dip.
Home made meatless pizza.
We spent the day in Burlington, and DH asked what I wanted for dinner, and I said frozen pizza because I was not into either one of us bothering to cook after such a busy day. But he's making pork loin, roasted potatoes and garlic spinach.
Just loaded the cp with scallops potatoes, green beans and ground turkey. It looks "messy", but tastes pretty good. Plus... it's easy!!!
Lasagna
Homemade fish cakes (Kristen the Frugal Girl's awesome recipe) and a salad.
https://www.thefrugalgirl.com/homema...gn=grow_search
I got takeout which will cover both lunch and dinner - fries, pesto bread, pizza.
Last week we had the most hideous frozen pizza ever. We seldom eat pizza, and even less seldom eat it at home. When we eat pizza once every two years we go out for it. But I had a wild hair and purchased pizza from the freezer section of the grocery store, St. Louis style. By the time I looked at all of their meager selections and got thin crust which I like and Italian sausage which I like, I was stuck with St. Louis style.
Well that means this thing called proved cheese. It is awful awful stuff. Never again.
Lunch today .... T-bone steak with breaded shrimp, mushrooms/onions, onion rings, peas (by request). Christmas cookies for dessert.
They do sound good.Quote:
Originally Posted by rosarugosa
Chicken rice bowls
https://www.allrecipes.com/recipe/23...and-rice-bowl/
IL, We've gotten Paul Newman Pizza, 4 cheese which was very tasty.
My produce to put into salad (with store-bought lettuce and cuke...)
In the attached photo
Top: leaves from 3 stems of Okinawa Spinach. Plants grew in patio pots over summer, and were moved indoors to grow on a sun porch.
Bottom Left: Daikon Radish sprouts (started 4 days ago)
Bottom Right: Fenugreek sprouts (started 4 days ago)
Attachment 3543
Working our way towards mostly vegetarian in the coming year so making from scratch white bean soup with basil pesto and crusty bread. Citrus and avocado salad.
Last serving of leftover turkey, stuffing, and veggies and fresh tomatoes with an apple for dessert.
We are still eating spinach out of our garden but those days will be drawing to a close soon. Tonight I can’t face anything with spinach.
Broccoli cheddar bites.
Leftover broccoli casserole.
Turkey and rice soup with leftover veggies thrown in! LOL.
I made a new to me soup last night and it was quite interesting. Called Ruby Winter Vegetable Soup, it had red cabbage, red onion, beets, carrots, parsnips, garlic, allspice, bay leaf, chicken broth. At the end you add 2 T. balsamic. Then I immersion blended it although the recipe didn't call for it to be. Man, really good! I had also baked my 2-ingredient bagels to have along with it. Nice for a cold evening.
Seems like a cousin to some borscht recipes I've seen in the past, except that those usually added some beef. Sounds good!Quote:
Originally Posted by KayLR
Sounds like a great soup, Kay!! We're also having soup--split pea, made from the Christmas ham bone. I only had split pea soup once in my life, when I was about 10, and I hated it, but I have to admit, either my taste has changed, or DH is a really good cook! (I think it's the latter).
I need to know more about those 2 ingredient bagels!Quote:
Originally Posted by KayLR
1 part fat free Greek yogurt (I suppose you could use full fat, I just don't)Quote:
Originally Posted by Tammy
1 part self-rising flour (must be self-rising)
Combine and knead until it's a nice dough. Shape into bagels by rolling short ropes and sticking the ends together or just stick your finger in a disk of dough and making a hole.
You can leave them plain or top with sesame seeds or Everything But the Bagel topping.
Bake at 350 for 15-20 min.
I use 1/2 cup parts and get 4 small bagels.
I see split pea soup in our near future, too, since I have a ham bone from Christmas dinner. I always use the crockpot for mine.Quote:
Originally Posted by catherine
What is a "nice dough?" That's the sort of thing in recipes that trips me up every time!Quote:
Originally Posted by KayLR
Stir-fry with garlic, onions, red pepper, a sausage and some hash browns. Dessert is whole black cherries from the freezer.
Curious... this is our first time making it, and we were surprised that the recipe he's using doesn't call for a blender to puree it. Do you puree yours?Quote:
Originally Posted by KayLR
Black bean crunch wrap.
Never ever pureed my split pea soup. The peas became so soft and the onions and other veggies I added gave it some texture along with the scraps of ham. I haven't made it for a while so should one day soon.Quote:
Originally Posted by catherine
I'm hardly the bean expert, but i've never pureed green pea soup (or added ham, truth be told) either.Quote:
Originally Posted by razz
I don't puree it, but I use my potato masher in it for a minute or so.Quote:
Originally Posted by catherine