suzilightning

EARS FIRST!!!

Yesterday a turkey, bacon and lettuce club with spicy pickles shared with Johnnybird. Second lunch for him was a plate of potato and sauerkraut pierogies with applesauce. And a couple of stuffed eggs.

Dude, I know you are a professional but ya gotta keep at least a box of Ritz in the house.

Well, mac and cheese IS considered one below the Mason Dixon line.

Just spatchcocked the "free" kosher chicken I got from Shoprite, salted it and put it in the fridge to dry brine. I'm planning on roasting it with carrots, garlic and lemons tomorrow. Asparagus roasted in the oven. Still not sure of the starch...I have white potatoes, sweet potatoes, rice of several kinds, all kinds of pasta. Leftover chicken for sandwiches, soup, chicken pot pie; frame goes into the stock for soup and the sauce for the pot pie.

OH @Kim Shook, I laughed like crazy. It truly is in the formula. Remember that just like bread, pasta is sensitive to the weather and humidity. I have always had to adjust. I also have made fresh sheets for lasagna and fetuccine. I use my dining room table as my machine doesn't fit on my industrial kitchen one. I always let the dough rest in the fridge for about an hour then I take it out and let it come to room temp. Not too much extra 00 flour then big to small rolls with turns in between. Keep on keeping on sister girl!!!

sweet or regular?

Two stocks are common in many dishes. We always used both chicken and beef when making onion soup.

Not a freaking chance in H E double hockey sticks. I have learned with several brother-in-laws and a sister-in-law who grew up with said brother-in laws that they know if they f-up a chore they are relieved of having to do it. I prefer to monitor and train.....no excuses that you don't know how to do a chore.

Another 40 minutes and I am done for the day …. 2 scopes of work done and on break from a meeting. Just started some potatoes boiling. I am craving mashed potatoes so half will go to that with some garlic cheese; the other half are going to become the potato salad I grew up with. Potatoes, minced onion, minced red bell pepper, thawed peas and a mix of Miracle Whip, celery salt and mustard. Back to the salt mines😘 ...and red cabbage and applesauce.

Duh, take my own advice. I have about 15 tangerines that are about to head south. Zest, juice. Dry zest, freeze juice ….at least what I don't drink.

Zest before you juice and make Johnnybird's Famous Outrageous Toast Dope...just sayin'.

Just how my mom made her shad roe

Uncovered my parsley plants and they are good and healthy. Just had to weed out the dead parts. Want to put in some tarragon and sage. The Greek oregano is going on as well.

That was classic!!!

or as I do and use a fork in a bowl......

Three and turn @Kim Shook you can do it!! I do. You can use AP, eggs, a bit of olive oil and water. I have a local place I get 00 flour but started on AP. Have fun!!!

At least they don't smell as bad as menhaden I think. They were used for corn and beans where I grew up.

President's Pub is mine.....

The last few days it has been ham salad on rye - open face. Bought a small piece of smoked ham end. Whizzed it in my mini pro then minced shallot, celery salt, mayo and a bit of my homemade coleslaw sauce.

Found this in my mailbox this morning: https://www.eater.com/2020/3/13/21178965/beans-hoarding-coronavirus-gordo-rancho

MORE FREAKING GREEN BEANS !!!!!!!

SHOOT!! I just bought asparagus (.99 USD) per bunch but now I am CRAVING green beans...…...

Pulling from the freezer some thinly sliced pork and frozen raw shrimp to make John some pho for lunch for next week. Fresh mushroom and dried porcini soup for a friend. If she likes it will give her the recipe for a visit from her son's girlfriend later this month who is a vegetarian.

Solo dinner tonight for me : brown bread made from my great-grandmother's recipe, a salad, baked beans made with half a pound of R ancho Gordo cranberry beans - also from family cookbook. Johnnybird is supposed to get home tomorrow by 4 pm so we can have dinner together: rice of some kind or potatoes, petit filet slow roasted to a rare while tied with fresh tarragon, asparagus if I can get it at the Shoprite or some of the frozen yellow beans I have, torn between blue cheese butter and Bernaise sauce. Sunday will be chicken chasseur, egg noodles and some veg.