ElsieD

Yeah. There is was one maybe a mile from our place and it was bad. I got a frozen pot pie once, limp fries were the norm and when they changed their dressing (stuffing to some) to use whole wheat bread instead of white I finally gave up. Some things are sacred, at least to me. It finally closed. And yet there is another one a few miles further down the road where the food is actually pretty good. Mostly though, I try my best to stay away from the place.

I missed posting what the condo board got for their end of December meeting but for tomorrow's they are getting Lemon-Poppy Seed cookies.

So this is what we had. I followed a Good Eats recipe for the chicken, sous vide at 165F for about 3.5 hours, then tried to brown the pieces as instructed. The skin was supposed to be crisp, but it wasn't. The sauce while flavorful I thought was thin. So we had Chicken and had Corn with it. As Chicken is Poultry we had twice-baked Potatoes. Thursday I will reach in and blindly grab something else.

Actually, les patates are potatoes.

Oui, Oui, pour ça que nous allons avoir des patates.

You are so right. It's L for legs, not B for breasts. Us old folks sometimes get brain cramps. And there goes the Beets I was thinking of having......

I agree with @cakewalk. Green peppers are vile, but I do love roasted red peppers. However, all things in moderation unless it's chocolate.

I went to the freezer today and pulled out a couple of chicken legs that are vac packed. I'm thinking of cooking them sous vide and need to think of something that starts with C for chicken or B for breasts. Neither Chickpeas nor Barley need apply. This will be for tomorrow. Tonight's is Pad Thai, everything is prepped and I'm about to cook it up. Yum.

Wow! Look at you go!

In case anyone is interested, I toasted some of this bread today. It is really good as toast and not eaten with anything. The sweetness is much more subdued.

@MelissaH I used Provolone and Monterey Jack, 6 ounces of each. I made a sort of a loaded potato soup for our supper tonight and the bread was to go with it, but I didn't particularly like it because of the sweetness. Normally when I make bread I use little to no sugar and much prefer it. Nice looking loaf though, and I liked the texture so I will make it again with maybe at most 1 tablespoon of sugar.

My original mats were GelPro. After a while, they curled up all along the edges and I was tripping on them. I got in touch with them and they asked me to take some pictures and send them to them which I did. They replaced them. So, excellent customer service and they do stand behind their product. Jump ahead a few years and I replaced them. The brand I have now is Wellness. I like them a lot better than the GelPro.

Spicy Cheese Bread, recipe courtesy of Cook's Country. It is somewhat briochey, those holes are from cheese cubes. I find the bread a bit sweet. It called for 1/4 cup sugar. Does anyone know if I can cut back the sugar without harming the bread?

@Anna N My kind of meal.

That flooring is gorgeous.

@Shelby. That looks amazing. What else did you put in there besides the feet, carrot and onion?

As mentioned above, I reached into the freezer and landed on TJ's Chili-Lime Chicken Burgers. We had them tonight topped with a Carrot Cucumber Chili (Serrano) pepper salad. They were served on a Brioche Burger Bun.

Hope it's not catching.

I was told John about this challenge and how we were going to participate. I opened the freezer door, eyes carefully averted, and pulled out TJ's Chili-Line Chicken Burgers. My question :. Does the second ingredient start with C for Chili Or Chicken or B for Burgers?

I'm up for this. I have a stand-up freezer that is crammed and the bottom freezer on my fridge has a tiny bit of room only because yesterday I threw some stuff out that had been in there since I don't know when. This will be fun.

Genius. Thank you. I assume the tops of the bags are folded over to contain the heat?

When you say you don't seal your bags, are you using zip locks and you leave them unzipped? If so, you attach them to the side of the pot with clips or something to hold them in place? And how do you keep them from floating? Pie weights or marbles or some such thing in the bags?

I buy my Parmesan at an Italian grocery and sometimes have them grind it for me. They always put the rind in with the cheese. So I keep this in my freezer, intending to use the rind for something but when I get to the end of the cheese I invariably end up throwing the rind out. I have made a note on my Italian Wedding soup recipe to use it there. why remove the rind the second day? Does it make the soup too cheesy tasting?

I agree. Canned peas are in first place in my book, followed by frozen. I don't much care for fresh ones.

We had rice again tonight and I cooked it as per kayb's instructions. This rice too, was perfect. The beauty of this method is that my timing was way off so I was able to just leave it on the keep warm setting until the rest of the meal preparation was done. So thank you, @Shelby and @kayb . No more crunchy rice for us!