Got a pork loin from my friend. Sharing with two other people, but we will have some of that tonight with a salad. (if I get off my butt and make the salad! LOL)
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Got a pork loin from my friend. Sharing with two other people, but we will have some of that tonight with a salad. (if I get off my butt and make the salad! LOL)
going to try King Arthur Flour's 2026 Recipe of the Year. Does not have either unusual ingredients or a need for specialty equipment. https://www.kingarthurbaking.com/rec...kaApUQEALw_wcB
Plus there is a Youtube video of how to make it.
Sweetana, I'll be interested in how it turns out. I am way too lazy to do all that rolling!
Pulled two more of the specialty burgers out of the freezer and will cook those. Not sure what to have with them though.
Not for dinner, but I made hummus! I was very pleased with myself.
This reminds me, have I told you all about the ostrich meat we have in our freezer? It tastes pretty much like beef. I bought it to try it out because DH can no longer eat beef.Quote:
Originally Posted by happystuff
Interesting, il. I wonder if it tastes "just like chicken". Please let us know!Quote:
Originally Posted by iris lilies
nope, it tastes pretty much like beef.Quote:
Originally Posted by happystuff
We have to be careful not to overcook it, but it’s an excellent beef substitute. And very expensive, Especially when you have it shipped here via dry ice.
there’s an ostrich farm not too far away in Illinois and we could go there and back in a day and pick up a chest full of the stuff. So we’re going to do that one of these days soon.
okay---whats really good is canned corn, hot or cold, and some Clappers tortilla chip and cold salsa from Aldis, or Walmart Salsa. I've got to have my daily ration of onions and salt. To drink, either Aldi grape juice OR Power Ade from wherever it is on-sale and of the extra-sour variety. But yeah---all real good.
Making some mapo tofu soup with chicken.
We went for a drive today and wound up in a town we don't visit much, so we stopped at a cute little restaurant and, being a stone's throw from Canada, we had poutine.
Was able to score a great deal on chicken legs, so I seasoned them with paprika, black pepper, garlic and onion powder and popped them in the air fryer. Served them with sauteed zucchini and mushrooms along with a side of brown rice.
Shrimp and grits and cabbage salad
Sunday- Tamale pie
Monday- BBQ burger bombs
Tuesday- Tacos
Wednesday- Biscuits and gravy, eggs and bacon
Thursday- Italian Bake
Friday- Out to eat
Saturday- Pizza
It is almost 25 January, Burns’ Night. We will be attending a Burns’ Supper held by a local historical society. Its proximity put my husband in the mood for haggis, neeps and tatties, so that’s what we’re eating tonight.
Will they address the haggis? that’s my favorite part of our Burns’ night dinners. It’s been several years since we’ve been to oneQuote:
Originally Posted by IshbelRobertson