This past weekend, our meat supplier gave us a half dozen ears as we were ringing up our order - so we'll probably be making this soup one more time. mmm....
Wednesday, September 28, 2011
Cheddar Corn Chowder
This past weekend, our meat supplier gave us a half dozen ears as we were ringing up our order - so we'll probably be making this soup one more time. mmm....
Libra New Moon TUSAL
I'm continuing to tackle the clutter issue here, and only very slowly able to stitch in small doses - for me, Balance has to do with honestly assessing my need/desire to be working on Christmas gift stitching, and the need to keep my hands fairly capable for other daily tasks. I'm going to let this New Moon be my reminder that keeping that balance in mind isn't a failing, but rather is what I need for health and happiness. That said, I wouldn't mind if my TUSAL jar were to overflow this next month with signs that I'm able to stitch at will again.
Tuesday, September 27, 2011
Cooking By the Book: The Healthy Slow Cooker
I have a sort of default leeriness of cookbooks that bill themselves as 'healthy'. I have a few of them, but all too often, 'healthy' translates to making limp versions of otherwise good recipes by switching to low fat dairy products and various chemical fake sugars, neither of which I regard as 'healthy'.
The Healthy Slow Cooker is not like that at all - doing a random flip through the recipes, the ingredients are composed of real food, very little in the way of processed foods at all, and the couple that Michael's made from me with it have been very good.
This time, it was the Spicy Peanut Chicken, with a couple small modifications, and the result was delicious and satisfying in a comfort-food way. I will be making use of this cookbook often - the recipes really do work well.
Spicy Peanut Chicken
serves 6
1 Tblsp olive oil or coconut oil
2 onions, finely chopped
2 carrots, peeled and diced
4 stalks celery, diced
4 cloves garlic, minced
1 Tblsp fresh ginger, minced
1/2 tsp cracked black pepper
1 cup chicken stock
3 lb bone-in chicken thighs (approx. 12 thighs)
3 Tblsp smooth natural peanut butter
3 Tblsp fresh lemon juice
2 Tblsp reduced-sodium soy sauce
2 Tblsp Thai red curry paste
1/2 cup coconut milk
2 cups sweet green peas (defrosted, if frozen)
1 red bell pepper, diced (I don't eat bells - we substituted a couple poblanos and 1 jalepeno pepper)
1/4 cup chopped peanuts
1/4 cup finely chopped fresh cilantro
In a skillet, heat oil and add onions, carrots and celery, stirring and cooking about 7 minutes or until softened. Add garlic, ginger, and black pepper, cooking and stirring another minute. Add chicken stock and bring to a boil.
Arrange chicken in the bottom of the slow cooker and add vegetable mixture. Cover and cook on LOW for 5 hours or on HIGH for 2 1/2 hours, until juices run clear when pierced with a fork.
In a bowl, combine peanut butter, lemon juice, soy sauce, and red curry paste, and mix well. Add to slow cooker and still well. Add coconut milk, peas, and peppers and stir well. Cover and cook on HIGH for 20 minutes, or until peppers are tender and mixture is hot.
Serve over cooked rice with a garnish of peanuts and chopped cilantro.
(Shared with Foodie Friday, Flaunt It Friday, Sweets This Week, Simply Link Party, Friday Favorites, Weekend Wrap Up Party, Show and Share, Lambaround Blog Hop, So Creative Party, Check Me Out Saturday, Think Pink Sundays, Sunday Showcase, Sundae Scoop, Be Colorful Motivated Monday, Making the World Cuter Monday, Making Monday Marvelous, Made By You Monday, Amaze Me Monday, Mouthwatering Monday, Mangia Mondays, Made with Love Mondays, Market Yourself Monday, Homemaker Monday, Hunk of Meat Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Tuesday's Tasty Tidbits, Your Recipe - My Kitchen, Tasty Tuesdays, Tasty Tuesday, Glitter Link Party, Traditional Tuesdays, What's on the Menu Wednesday, We Did It Wednesday, Whatever Goes Wednesday, Real Food Wednesday, Works For Me Wednesday, Show and Tell, What's On Your Plate?, Hoo's Got Talent, SYS Link Party, Show Off Your Stuff, Full Plate Thursday, It's a Keeper Thursday, Simple Lives Thursday, Frugal Food Thursday)
Monday, September 26, 2011
What's Cookin' This Week: 9/26 - 10/2
I don't worry overmuch about white after Labor Day - but I sure do love when the Equinox has arrived, and my meals can start looking like Fall. Here's the plan for this week:
M - Sep 26
Meatless
Green Salad with Pear Slices
Walnut-Stuffed Glazed Acorn Squash
Broccoli and Cauliflower
T - Sep 27
Slow Cooker
Ham, Sweet Potatoes, and Onions
Salad
(make Chai Tea Cookies)
W - Sep 28
Breakfast for Dinner
Harvest Nut and Grain Pancakes
Turkey Sausage
Homemade Chunky Applesauce
Th - Sep 29
Easy Dinner
Baked Pasta with Mozzerella
Garlic Bread
F - Sep 30
Meatless
Vegetarian Curry over Rice
S - Oct 1
Michael's cooking
Hamburgers and Sides
Sn - Oct 2
Soup and Somethin'
Slow Cooker Gulashsuppe (German Beef and Potato Stew)
Crusty Bread
Friday, September 23, 2011
Cooking By the Book: The Ultimate Ice Cream Book
About a month ago, I made a little commitment to myself to increase the amount of cooking I did from our combined large collection of cookbooks - no specified schedule, though I've tried to make sure it's once a week or so.
I will do better about pictures than I did - I got a couple photographed (not necessarily well - the lighting in the house is not great for pictures in the evening), and will be more consistent about that, but I still want to post the recipes for what I've done so far, and tell you a little about the books they came from.
I'm going to start with The Ultimate Ice Cream Book, by Bruce Weinstein, both because cooler temperatures are turning thoughts to warm desserts, and because we've tried two recipes from here, with equally impressive results. I use the Cuisinart Ice Cream Maker and love it - very easy to use, easy to clean and makes homemade ice cream a breeze.
The Ultimate Ice Cream Book includes a really nice variety of ice creams, sorbets, granitas, and the like, and has a good mix of familiar favorites and some interesting exotic recipes (I am intrigued to try the corn ice cream, and the jalepeno ice cream - Michael is less sure). They also have rich custard type ice creams that use a lot of eggs, and less rich varieties and the recipes are categorized as 'master recipes', most with nearly a dozen interesting variations.
I think it helped the quality of our ice cream a whole lot that we used pastured eggs, and non-homogenized milk and heavy cream from a local supplier that delivers (it is pasteurized, as MD doesn't allow non-pasteurized milk to be sold, but it is still light years closer to real, rich milk than anything for sale in the stores.
The first recipe we tried was Chocolate Ice Cream - we had what we needed on hand, and it seemed that if their chocolate was good, that boded well for the rest of book. The only change we made to the basic recipe was using Dark Cocoa instead of standards (it's what was on hand) and WOW, the result was insanely delicious - a very decadent, adult dark chocolate ice cream with some chopped walnuts tossed in. Just to ramp it up a little more, we ate it with a drizzle of caramel and spent the next ten minutes moaning in pleasure. If you only ever make one batch of homemade ice cream, this is the one.
Dark Chocolate Ice Cream
Makes 1 quart
1 cup sugar
3 large eggs
1 cup dark cocoa powder
1 1/2 cup whole milk
1 cup heavy cream
1 Tblsp. vanilla extract
1/2 cup chopped walnuts
Place the sugar, eggs, and cocoa in a food processor and blend until smooth.
Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended.
Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Remove from heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1-2 batches in your ice cream machine according to manufacturer's instructions, adding walnuts or other mix ins when the ice cream is semi-frozen. When finished, the ice cream will be soft serve and ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
---
Our second ice cream venture was last week - and no picture this time. The Ginger Ice Cream looks vanilla, and tastes to me like a frozen Ginger Chai Latte. This, again, feels like an adult's ice cream. One of the variations actually calls for steeping the milk with some chai tea, which I think I'd like to try next time. The variation we used added the nutmeg, cinnamon, and clove, but you can keep it purely ginger if you'd like. The candied ginger nibs are also optional - but they really made it interesting, so I'd recommend including them.
Ginger Ice Cream
Makes 1 quart
3/4 cup sugar
3 large eggs
2 tsp. cornstarch
1 4" piece of fresh ginger, peeled
1 cup whole milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp ground cloves
1 1/2 cups heavy cream
1/2 tsp vanilla extract
2 Tblsp finely chopped crystallized ginger
In a mixing bowl, beat the sugar and eggs until thickened and pale yellow. Beat in the cornstarch; set aside.
Slice the fresh ginger into 1/2" pieces and combine with the milk in a heavy saucepan, along with the spices. Bring to a boil, ten remove from heat, cover, and let steep for 15 minutes.
Remove the ginger from the milk with a slotted spoon and slowly beat the warm milk into the eggs and sugar.
Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Remove from heat and pour the hot ginger custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1-2 batches in your ice cream machine according to manufacturer's instructions, adding the crystallized ginger nibs when the ice cream is semi-frozen. When finished, the ice cream will be soft serve and ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
This goes perfectly with snickerdoodle cookies, and I would think it would also be very good with gingersnaps or gingerbread, for a more Autumn centered ice cream.
(Shared with Foodie Friday, Sweet Tooth Friday, Fat Camp Friday, Flaunt It Friday, Sweets This Week, Simply Link Party, Friday Favorites, Weekend Wander, Weekend Wrap Up Party, Show and Share, Lambaround Blog Hop, So Creative Party, Check Me Out Saturday, Think Pink Sundays, Sunday Showcase, Sundae Scoop, Be Colorful Motivated Monday, Motivate Me Monday, Making the World Cuter Monday, Making Monday Marvelous, Made By You Monday, Mad Skills Monday, Amaze Me Monday, Mouthwatering Monday, Mangia Mondays, Made with Love Mondays, Market Yourself Monday, Homemaker Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Tuesday's Tasty Tidbits, Tasty Tuesdays, Glitter Link Party, Traditional Tuesdays, What's on the Menu Wednesday, We Did It Wednesday, Whatever Goes Wednesday, Real Food Wednesday, Works For Me Wednesday, Show and Tell, What's On Your Plate?, Hoo's Got Talent, SYS Link Party, Show Off Your Stuff, Full Plate Thursday, It's a Keeper Thursday, Simple Lives Thursday, Frugal Food Thursday)
I will do better about pictures than I did - I got a couple photographed (not necessarily well - the lighting in the house is not great for pictures in the evening), and will be more consistent about that, but I still want to post the recipes for what I've done so far, and tell you a little about the books they came from.
I'm going to start with The Ultimate Ice Cream Book, by Bruce Weinstein, both because cooler temperatures are turning thoughts to warm desserts, and because we've tried two recipes from here, with equally impressive results. I use the Cuisinart Ice Cream Maker and love it - very easy to use, easy to clean and makes homemade ice cream a breeze.
The Ultimate Ice Cream Book includes a really nice variety of ice creams, sorbets, granitas, and the like, and has a good mix of familiar favorites and some interesting exotic recipes (I am intrigued to try the corn ice cream, and the jalepeno ice cream - Michael is less sure). They also have rich custard type ice creams that use a lot of eggs, and less rich varieties and the recipes are categorized as 'master recipes', most with nearly a dozen interesting variations.
I think it helped the quality of our ice cream a whole lot that we used pastured eggs, and non-homogenized milk and heavy cream from a local supplier that delivers (it is pasteurized, as MD doesn't allow non-pasteurized milk to be sold, but it is still light years closer to real, rich milk than anything for sale in the stores.
The first recipe we tried was Chocolate Ice Cream - we had what we needed on hand, and it seemed that if their chocolate was good, that boded well for the rest of book. The only change we made to the basic recipe was using Dark Cocoa instead of standards (it's what was on hand) and WOW, the result was insanely delicious - a very decadent, adult dark chocolate ice cream with some chopped walnuts tossed in. Just to ramp it up a little more, we ate it with a drizzle of caramel and spent the next ten minutes moaning in pleasure. If you only ever make one batch of homemade ice cream, this is the one.Dark Chocolate Ice Cream
Makes 1 quart
1 cup sugar
3 large eggs
1 cup dark cocoa powder
1 1/2 cup whole milk
1 cup heavy cream
1 Tblsp. vanilla extract
1/2 cup chopped walnuts
Place the sugar, eggs, and cocoa in a food processor and blend until smooth.
Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended.
Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Remove from heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1-2 batches in your ice cream machine according to manufacturer's instructions, adding walnuts or other mix ins when the ice cream is semi-frozen. When finished, the ice cream will be soft serve and ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
---
Our second ice cream venture was last week - and no picture this time. The Ginger Ice Cream looks vanilla, and tastes to me like a frozen Ginger Chai Latte. This, again, feels like an adult's ice cream. One of the variations actually calls for steeping the milk with some chai tea, which I think I'd like to try next time. The variation we used added the nutmeg, cinnamon, and clove, but you can keep it purely ginger if you'd like. The candied ginger nibs are also optional - but they really made it interesting, so I'd recommend including them.
Ginger Ice Cream
Makes 1 quart
3/4 cup sugar
3 large eggs
2 tsp. cornstarch
1 4" piece of fresh ginger, peeled
1 cup whole milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp ground cloves
1 1/2 cups heavy cream
1/2 tsp vanilla extract
2 Tblsp finely chopped crystallized ginger
In a mixing bowl, beat the sugar and eggs until thickened and pale yellow. Beat in the cornstarch; set aside.
Slice the fresh ginger into 1/2" pieces and combine with the milk in a heavy saucepan, along with the spices. Bring to a boil, ten remove from heat, cover, and let steep for 15 minutes.
Remove the ginger from the milk with a slotted spoon and slowly beat the warm milk into the eggs and sugar.
Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Remove from heat and pour the hot ginger custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1-2 batches in your ice cream machine according to manufacturer's instructions, adding the crystallized ginger nibs when the ice cream is semi-frozen. When finished, the ice cream will be soft serve and ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
This goes perfectly with snickerdoodle cookies, and I would think it would also be very good with gingersnaps or gingerbread, for a more Autumn centered ice cream.
(Shared with Foodie Friday, Sweet Tooth Friday, Fat Camp Friday, Flaunt It Friday, Sweets This Week, Simply Link Party, Friday Favorites, Weekend Wander, Weekend Wrap Up Party, Show and Share, Lambaround Blog Hop, So Creative Party, Check Me Out Saturday, Think Pink Sundays, Sunday Showcase, Sundae Scoop, Be Colorful Motivated Monday, Motivate Me Monday, Making the World Cuter Monday, Making Monday Marvelous, Made By You Monday, Mad Skills Monday, Amaze Me Monday, Mouthwatering Monday, Mangia Mondays, Made with Love Mondays, Market Yourself Monday, Homemaker Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Tuesday's Tasty Tidbits, Tasty Tuesdays, Glitter Link Party, Traditional Tuesdays, What's on the Menu Wednesday, We Did It Wednesday, Whatever Goes Wednesday, Real Food Wednesday, Works For Me Wednesday, Show and Tell, What's On Your Plate?, Hoo's Got Talent, SYS Link Party, Show Off Your Stuff, Full Plate Thursday, It's a Keeper Thursday, Simple Lives Thursday, Frugal Food Thursday)
Wednesday, September 21, 2011
Happy Autumn!
It's a miracle! The flare seems to have passed FINALLY, right as Fall comes in. Sure, there's some creakies and I'm not yet ready to tire out my hands with much stitching or other fine motor work ... but the actual flaring seems to be finished.
Relief!
Michael and I have written a bit about Autumn over at The Cauldron Born, and I plan to get a recipe up for you all later today. Nice to feel back in the land of the living!
Relief!
Michael and I have written a bit about Autumn over at The Cauldron Born, and I plan to get a recipe up for you all later today. Nice to feel back in the land of the living!
Tuesday, September 20, 2011
What's Cookin' This Week: 9/19 - 9/25
I've been getting so lax with my meal planning lately and it's been showing in the quality of our meals! Fortunately, Keeper of the Home is providing inspiration and accountablity with a 6 week Plan It - Don't Panic Meal Plan Challenge. If you're looking for some ideas to rev up your meal planning, go check it out. And of course, every week, Organizing Junkie shares tons of meal plans from all around the blogging community.
Here's mine for this week:
Here's mine for this week:
Mon - Sep 19
(Michael Cooking)
Grass-Fed Beef Cheeseburgers
Sweet Potato Oven Fries
Tossed Salad with Vinaigrette
Tues - Sep 20
Chicken and Vegetable Stir-Fry
Rice
(close... I realized we had only about a half cup of rice after it was too late to shift plans, so I used a container of leftover cooked spaghetti noodles I had in the freezer. Dump 'em in a pot of water to thaw, then mix with the stir-fry. Yum!)
Wed - Sep 21
Mixed Bean Chili
Cornbread
Thurs - Sep 22
Chicken, Corn and Potato Chowder
Salad
F - Sep 23
Chile and Cheese Rellenos
Spanish Rice
S - Sep 24
MABON POTLUCK:
Grass-Fed Beef Cheeseburgers
Sweet Potato Oven Fries
Tossed Salad with Vinaigrette
Tues - Sep 20
Chicken and Vegetable Stir-Fry
Rice
(close... I realized we had only about a half cup of rice after it was too late to shift plans, so I used a container of leftover cooked spaghetti noodles I had in the freezer. Dump 'em in a pot of water to thaw, then mix with the stir-fry. Yum!)
Wed - Sep 21
Mixed Bean Chili
Cornbread
Thurs - Sep 22
Chicken, Corn and Potato Chowder
Salad
F - Sep 23
Chile and Cheese Rellenos
Spanish Rice
S - Sep 24
MABON POTLUCK:
Sn - Sep 25
Pita Pizzas
Salad
Shared with Plan It - Don't Panic, and Menu Plan Monday.
Peeking out the other side
I've written a couple entries and not posted - and a good half dozen more in my head without touching fingers to keyboard. Everyone of them has been variations on 'omg, I hurt so bad, I'm dying, ack!' some with an air of apology for not writing, some with a defiant 'this sucks' tone, some sung to the tune of "Nobody Knows the Trouble I've Seen". Yes, my friends, my nemesis Rheumatoid Arthritis has been for a visit, leaving me a nice flare gift.
Now, weirdly, in spite of quite literally not being able to stand or sit or lay down without vocalizing, it has otherwise been a lovely few weeks. Last weekend, especially, when I was deep in the grip of it, Michael and I headed out to Orange, Virginia to stay at an absolutely lovely B&B called Holladay House, run by an old friend of his. We'd put in reservations well before things got bad for me, and while it created some challenges, it was still so much fun. I was very worried that my issues were going to ruin it for him... but he's such a good and wonderful patient man. (I also snagged an amaaaazing recipe for Creme Brulee French Toast we'll be trying soon...mm!)
RA is tough when it keeps you from doing what you have to do. It can be mortifying to ask for help for very simple things like standing up or brushing your hair or putting on your shirt. But it is absolutely exasperating and infuriating when it keeps you from doing what you very much want to do.
Today I'm feeling a bit better - standing up generates a little grunt, not a scream. I'm able to type this without wincing. My elbows have stopped feeling hot and swollen and can touch the arm of the chair without making me cry. My hips still feel like rusty hinges, but I think things are coming along - hopefully for awhile, because this right now is my very favorite time of year and I want to experience it and enjoy it.
I am considering the possibility that I may not be able to stitch my way through Christmas presents this year, and that makes me sad, but when you can't even make a fist, holding a needle is a little hard. We'll see, but I think I'm going to need to let myself off the hook for awhile and trust that family will understand.
Meanwhile, I'm going to let my fingers rest awhile, then see about getting a few neglected household things done. I have a few recipes - some with pictures! - that I want to share here.
Please know that if I go silent it isn't lack of interest - it's just weather and chronic illness kicking my butt, and not wanting to focus too much of this space to moaning about it. (I am not saying I shouldn't moan, just that this is not where I want to do it.) But I miss you all and so hope to pick up energy soon.
Now, weirdly, in spite of quite literally not being able to stand or sit or lay down without vocalizing, it has otherwise been a lovely few weeks. Last weekend, especially, when I was deep in the grip of it, Michael and I headed out to Orange, Virginia to stay at an absolutely lovely B&B called Holladay House, run by an old friend of his. We'd put in reservations well before things got bad for me, and while it created some challenges, it was still so much fun. I was very worried that my issues were going to ruin it for him... but he's such a good and wonderful patient man. (I also snagged an amaaaazing recipe for Creme Brulee French Toast we'll be trying soon...mm!)
RA is tough when it keeps you from doing what you have to do. It can be mortifying to ask for help for very simple things like standing up or brushing your hair or putting on your shirt. But it is absolutely exasperating and infuriating when it keeps you from doing what you very much want to do.
Today I'm feeling a bit better - standing up generates a little grunt, not a scream. I'm able to type this without wincing. My elbows have stopped feeling hot and swollen and can touch the arm of the chair without making me cry. My hips still feel like rusty hinges, but I think things are coming along - hopefully for awhile, because this right now is my very favorite time of year and I want to experience it and enjoy it.
I am considering the possibility that I may not be able to stitch my way through Christmas presents this year, and that makes me sad, but when you can't even make a fist, holding a needle is a little hard. We'll see, but I think I'm going to need to let myself off the hook for awhile and trust that family will understand.
Meanwhile, I'm going to let my fingers rest awhile, then see about getting a few neglected household things done. I have a few recipes - some with pictures! - that I want to share here.
Please know that if I go silent it isn't lack of interest - it's just weather and chronic illness kicking my butt, and not wanting to focus too much of this space to moaning about it. (I am not saying I shouldn't moan, just that this is not where I want to do it.) But I miss you all and so hope to pick up energy soon.
Monday, September 5, 2011
What's Cookin' This Week: 9/5 - 9/11
Time to seriously jump on the meal planning bandwagon again... I started to let it slide and the result this past week was two-fold: we spent way more money than I'd intended 'grazing' the grocery store to see what looks good. Since we are trying to eat local, raised ethically, and in season, which tends to cost more, we simply cannot afford to let our eyes and stomach whimsically shop for us. We kinda really busted the budget on that trip. In addition, today we got busy, the day slid by and suddenly it was 6:30 without a thought in our heads about what to eat, and too tired to try to put anything together - so we ate out. Which is fine when it's intentional, but it's a terrible way to deal with not having planned dinner.
So no more of that! This week's meal is meant to make use of what I know we have on hand, because I don't think we can financially deal with yet more shopping to turn our ingredients into meals.
M - Sep 5
Eat Out
T - Sep 6
Pork Roast and Apples
Eat Out
T - Sep 6
Pork Roast and Apples
Corn
Tossed Salad
W - Sep 7
Leftover Pork
Baked Potatoes
Sauteed Mushrooms
Th - Sep 8
Couscous with Lemon, Chicken, and Olives
Salad
F - Sep 9
Ham Steaks
Seasoned Beans
Cauliflower
S - Sep 10
Chicken Curry Rice with Veggies
Sn - Sep 11
Tossed Salad
W - Sep 7
Leftover Pork
Baked Potatoes
Sauteed Mushrooms
Th - Sep 8
Couscous with Lemon, Chicken, and Olives
Salad
F - Sep 9
Ham Steaks
Seasoned Beans
Cauliflower
S - Sep 10
Chicken Curry Rice with Veggies
Sn - Sep 11
A new blog
It feels slightly ridiculous to be announcing a new blog when I've been very lax this summer about keeping up with this one (call it summer vacation - I fully intend to get back to the domestic artiness of cooking, and crafting that makes up the majority of what I talk about here) but...
Michael and I are starting a new blog together - we've decided to work together on a year's worth of study with Ár nDraíocht Féin: A Druid Fellowship (ADF) and as a part of that, we're keeping an online journal together to log and discuss our progress. Now, there's nothing sadder than a blog that no one is reading, so if you're interested in the pagan bits of my life, I invite you to come follow us at The Cauldron Born. And for those of you who aren't, you'll be happy to know I plan to keep The Auld Grey Mare separate from the pagan aspects of my life, and just as happily talk stitchin' and kitchen here with all you lovely people.
If you do pop over, say hi to Michael - he's a really awesome man. :)
Michael and I are starting a new blog together - we've decided to work together on a year's worth of study with Ár nDraíocht Féin: A Druid Fellowship (ADF) and as a part of that, we're keeping an online journal together to log and discuss our progress. Now, there's nothing sadder than a blog that no one is reading, so if you're interested in the pagan bits of my life, I invite you to come follow us at The Cauldron Born. And for those of you who aren't, you'll be happy to know I plan to keep The Auld Grey Mare separate from the pagan aspects of my life, and just as happily talk stitchin' and kitchen here with all you lovely people.
If you do pop over, say hi to Michael - he's a really awesome man. :)
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