Norm Matthews

No. I can tell that he does not eat it as often as before. He declined any at dinner. He also seldom ever eats left overs or the same thing two days in a row. I have probably spoiled him.

I think he is just tired of it.

After several months, I have started making sourdough bread again. I started with commercial rapid rise yeast and fed it for a few days. Yeast is like hybrid plants whose seeds will not bloom as the hybrid but as it originally was. Yeast will revert to its natural wild state in a few days. It seems to be the one everyone really likes-except Charlie. He seems to be getting tired of it. We had steak with it.

It was warm enough to grill outside. Not the prettiest picture but it was good. I made Pollo Asado and a salad with dried cherries, apples and walnuts

I used up the last of the turkey and made tetrazzini with green beans, deviled eggs, dinner rolls. I didn't get a chance to take any pictures.

Now that we've given thanks for what we have, it's time to start making our lists for what we want. 🙂 We had Thanksgiving with my nephew and his family. We rotate where we will have it each year but I usually make one just for us the next day for "leftovers" but Charlie has had a couple staying with us for the last few days, so as soon as I got back home, I started making dinner for us to have with them. Actually I had been making stuff days ahead to finish up all at once. I only had time to take a picture of the turkey and some chicken wings I made yesterday. They were an Hawaiian recipe.

I didn't post yesterday's dinner. It was a Goulash and today it was a casserole made with hamburger, egg noodles, tomatoes, sour cream and four cheeses.

At the end of this recipe for standing rib roast is a recipe for gravy that might work for you. https://www.simplyrecipes.com/recipes/prime_rib/

@NadyaDuke I have never made a gravy for rib roast. Seems to me that an Au Jus or even a steak sauce would be a more likely fit. That demi-glace would make a nice base for a gravy if that it what you want though.

Several years ago, we started rotating who cooks the family's Thanksgiving meal. This year it is my nephew's family that will be hosting it because last year was his turn and it was cancelled. I always make a small second Thanksgiving meal the next day for the two of us just so we have some "left overs" I was asked to bring a pumpkin pie, one other pie of my choice to the dinner at Ryans. Besides the pumpkin pie I found some Oregon tart cherries at the store. They have been hard to find since I have been back in Kansas City and they are my favorite, so I'll make a cherry pie and an apple crisp to take over for them. For our dinner the next day, already have a turkey in the freezer and have made some cranberry sauce. I have made a cranberry chutney for years but last year I tried a new cranberry sauce and we both really liked it (and it is easier to make too). I picked up some stuff to make dressing at the store today. I plan to make the cornbread and yellow cake mixed together for one of the breads. I found a recipe for gravy that I made back in 1984 and it was a hit. I expect to make that again to see if it is still as good as I remember. The rest of the menu is still pending.

I made rice yesterday with the intention of making pork bulgogi to go with it but Charlie told me that he and some friends had made plans to go to the Whataburger that opened a few days ago. They figured the lines were down enough now that there would not be too long a wait. Whataburger is Patrick Mahomes favorite hamburger restaurant and an investment group he belongs to is bringing a string of them from here to Wichita and this is the first one. So the rice went in the refrigerator and got turned into fried rice today.

I made a chicken enchilada soup in the slow cooker today. It was a good cold day meal. Charlie had his with tortillas and I had mine with corn chips.

We shared a chicken breast that had been pounded out, split, breaded; pan fried, and was topped with gravy. Sides were Instant Pot green beans and oven crisped potatoes.

That would have been a good idea but I ate them anyway. Charlie had the chicken.

I was at an Asian Market to get short ribs and saw a package of duck wings and thought I'd try them along with the Buffalo wings I was planning to do anyway.

I made some Buffalo wings. The double jointed ones are duck wings. I thought they would take longer and half way through, they didn't look like they were as done but at the end, they were way over cooked.

Charlie wanted a crab boil but I said it was too expensive so he settled on steak.

In 1967 I was on leave in Paris and stopped in a restaurant for lunch. I just wanted a ham and cheese sandwich. The waiter asked me what kind of cheese I wanted. Kraft was the only kind of cheese I knew about. I said American. He looked puzzled and brought me one with cheddar, I later figured out.

@Kim Shook Here is the fried chicken recipe. For the Ranch sauce served on the side, I used Marzetti bottled Ranch. https://www.keyingredient.com/recipes/3452885033/ranch-fried-chicken-cooks-country-recipe/

Glad to help. I almost always post recipes at the blogspot link at the bottom of my posts.. Cheeseburger Soup TOTAL TIME: Prep: 45 min. Cook: 10 min. YIELD: 8 servings (2 quarts). A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin Ingredients 1/2 pound ground beef 4 tablespoons butter, divided 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 1-3/4 pounds (about 4 cups) cubed peeled potatoes 3 cups chicken broth 1/4 cup all-purpose flour 2 to 4 cups shredded Velveeta 1-1/2 cups whole milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream Directions cook hamburger until no longer pink. Drain, set aside and melt 1 T. butter in same pan and cook onion, carrots, celery, basil and parsley until tender. Add broth, potatoes and beef back to pot and simmer until potatoes are soft, about 10 minutes. In a separate pan melt remaining butter; stir in flour. When combined, add to the broth and stir while bringing it back to a boi for a couple minutes. Reduce to simmer, add cheese, milk, salt and pepper. When cheese has melted, take off heat and add sour cream.

I had printed out some recipes to think about trying. One was for cheeseburger soup. I decided not to make it until Charlie saw it and said OOOOH that looks good. At first I thought it had too much cheese (if you consider Velveeta a cheese) but I had misread the recipe. It said 2 to 4 cups, not 2 to 4 pounds like it first thought. Yet two cups is still a lot. Charlie liked it. I thought it was OK. I think it should have been a little thinner. I used a scant two cups.

I have a cookbook written in 1949 and it has a recipe for Braunwschweiger spread. Cook 1/2 C. mushrooms in 1 Tbsp. butter until tender, add a cup of liver sausage, 1/2 tsp. Worcestershire sauce, salt if desired and enough mayonnaise to bind it together and spread on bread for a sandwich or on potato chips. Another one says to mix it with sweet pickle relish and a little mayo. Spread on bread, top with cheese and but the open faced sandwiches under the broiler until heated through

No I haven't heard of that before. I will look for a recipe that does that and give it a try.

Veal has never been cheap here in Kansas. Wherever I have lived, actually, it was almost always unavailable. Sometimes it's around during holidays. Buffalo Wings were the only thing I made today. Charlie said they were perfect. I used Alton Brown's recipe. First they were steamed, then dried and dried some more in the refrigerator. They were baked in a hot oven for about 40 minutes before tossing it in garlicky butter with hot sauce. I used Franks Hot Sauce because it isn't as vinegary as Tabasco. Charlie liked that too.

I made a recipe for Ranch Fried Chicken. No Hidden Valley was in the recipe and the Ranch sauce was on the side. When I was posting the recipe, I noticed some of the original recipe was missing and I didn't remember where I had seen it. It took quite a while to find out that someone had posted a Cooks Country recipe without giving them credit. I didn't find that persons recipe again but I found it posted by someone else and they did give credit for it. We really liked it. If I had known ahead that it was from Cooks Country, I probably would not have liked it so much 😁 Charlie suggested adding some powdered Ranch dressing to the seasoning mix but it was already frying by then. Maybe next time. I am pretty sure there will be a next time. It was boneless, skinless thighs with buttermilk, dill, garlic, chives and vinegar in the liquid coating and the same seasonings in the flour.