lindag

I've started cleaning out some of my kitchen cabinets in anticipation of the big move coming. Although it's four months away but I'll need all that time to reduce my collection of stuff. The big thing is my freezers...I have two uprights plus my side by side. I haven't started working on those yet though I've set a moratorium on any new proteins and am trying to use up what I have. I was astounded yesterday when I began purging the pantry of canned goods, beans, pastas, extracts, etc. Good God, some of that stuff came here when we moved from Oregon in 2006 add many were duplicated! I'm not making that mistake again, we moved items that cost more to move than they were worth. Anyway, I figure if I sort through one cabinet or one closet each day from now til the first of July I may have accomplished almost all of what I need to get through.

Your chicken looks amazing. What is your recipe, if you don’t mind.

This morning’s breakfast of poached eggs, bacon. Belgian waffles (courtesy of Eggo) and Mrs. Butterworth’s syrup.

They're $7.99 (frozen) a pound here if you can find them....and this is beef country! What the heck are the meat producers doing with them! And why the heck are they called OXtails!?

Yes! I've been behind that woman.

Absolutely, it sure has been working for me although it's not as sophisticated here. I pay $4.95 for curbside pickup. But I love not having to get out of my car. All our stores (the major ones) have the same arrangement.

They are lookers, nevertheless. Sorry you didn’t love them.

I usually gave my hubby a detailed grocery list. Otherwise it went like this: Hubby calling me from the store, “Hey, they don’t have ______” Me: “Yes they do, ask someone”.

I’m thinking asparagus would go well also.

Thanks, @blue_dolphin, for this recipe. I'll be making it tomorrow, after I get the ingredients from the store today.

I always put a pinch of kosher salt in my margaritas. I can easily tell if I've forgotten to add it.

Today’s late breakfast was Just Crack an Egg scrambler with KAF’s Peasant Bread. This bread is so simple that the taste of the butter really shines through. Makes great toast although in my CSO it takes two cycles to get brown. Peasant Bread

Last night’s dinner with the addition of some sliced beets. Shrimp Louie

No Not gonna happen in my house.

My cleaning angel moved on and I really miss her. Haven't been able to find a replacement yet and things are getting ugly.

That's a lot of eggs! More than five per day.

I usually buy jumbo size eggs, however some weeks ago this size (Cascade from Illinois) suddenly disappeared from the shelves.

I have one of these, although a different older style K-R, that I bought 9 years ago (this one). I don't need it often but I did use it just last evening when I couldn't get a small bottle of tonic water open. Works great.

Gotta try that!

That looks so good. What did you do with the (non-green) onion?

Thanks for the info about not browning. My late husband used to cook up lamb chops but always did it outside on the grill, he said because the odor in the house was really unpleasant. I’m glad not to have to experience that.

Thanks for the inspiration. I just added lamb shanks to my grocery order. I’ve never made them before but the recipes I’ve viewed look delicious!

So, I made these buttery veg. Along with chicken thighs that I’d marinated in Yoshida Sauce an cooked in the CSO.

On Saturday I watched the latest episode of ATK while they made Buttery Spring Vegetables I found all the vegs. at one of my nearby markets. So, this is on my menu for dinner tonight. I just have to pull a protein from the freezer...we'll see what I find. The instructions are to put the cut-up turnips and asparagus into a steamer basket and steam over boiling water for 2 minutes. Then add the sugar snap peas and steam for another 2 minutes. Then add the radishes for another 2 minutes. The sauce is made up of 1 Tbsp minced shallot, 1-½ tsps. white wine vinegar, ¾ tsp salt, ¼ tsp sugar, 6 Tbsps. butter cut into six pieces and chilled, followed by 1 Tbsps. minced chives. Since I can't post the whole recipe (copyright), I will PM it to anyone who asks.

Dinner last night was Vegetable Beef soup made with oxtails, soup bones and loads of fresh veg. That was my last package of oxtails from the freezer that I bought last year. I stopped at the grocery today where I bought them and they told me they don’t order them anymore because they don’t sell well. The butcher offered to order some for me if I bought a minimum of 9 lbs. at a price of $8 per pound. I would consider it if I had the available freezer space, Too bad, they make the most wonderful soup and broth. I haven’t g]been able to locate them anywhere else around here.