Anna N

Sometimes of necessity it must be simple. Chicken thighs done in the CSO with a side of slow cooked onions and peppers.

Thank you. It certainly hit the spot. And finding a Vietnamese restaurant that is only just around the corner is just a double bonus.

Planned over chicken livers with garlic chives and Campari tomatoes. This reheated beautifully in the Cuisinart steam oven at 325°F steam bake for 15 minutes.

Going out for lunch was not an option today so after a lovely visit at my house @Kerry Beal ventured out to find something to eat for us. After asking Siri for lunch recommendations we found this. l don’t think we could’ve been more excited. Neither one of us had any idea that it existed. Grilled pork banh mi for moi. We shared the lone spring roll. Kerry had ordered four but for some reason only one showed up. Meat lovers chicken and pork chop over rice for Kerry. I am sure we will be visiting this place in the very near future to sample more of their food.

I think it is much more than the number of peanut allergies. Most schools in Ontario below high school level forbid anything that contains peanuts so that if your child is not allergic you still need a source of nut free treats.

@mgaretz Thanks for sharing the wine naming story. I had also forgotten how good Shake ‘n’ Bake pork chops can be.

Thank you so much. We are a mutual admiration society because your meals always make my mouth water!

My freezer contains no more chicken. I am not celebrating. Chicken thighs dredged in potato starch and fried. The sauce was tomato and ponzu. The garlic in the sauce was not a good idea in my opinion and if I were to repeat it I would leave it out. There is rice under there also. It came from my freezer but is constantly being replaced so I don’t figure it into any equation related to the challenge.

Yes, it is a difficult juggling job. I notice that @liamsaunt has lots of chicken in her freezer whereas I just took out the last two thighs. I can’t live without chicken so some more will need to go in there! But staying on top of what’s there will help I am certain.

Letch did not get me anything that sounded a bit appetizing so I’m going to guess the Hungarian dish letcho? I love the look of the bread.

Paul Young’s Classic Fudge Brownies.

This took care of the chicken livers. They had been in the freezer quite a long time but had been vacuum packed so they survived very well. I winged the preparation using garlic chives, Campari tomatoes and the usual suspects of Japanese seasonings – – soy sauce, sake, mirin, and a final drizzle of sesame oil. I cooked up the whole half pound so I have another meal in the fridge.

They are assembled on a piece of plastic wrap which you use at the end to overwrap them. They are then left tightly wrapped for 5 to 10 minutes. They are still lovely and warm by the time I cut them down the middle, remove the plastic wrap and enjoy them. Initially of course it takes longer to assemble them but after three or four one becomes quite adept at it. The rice mould makes a huge difference.

Love it. Love it. Love it.

Another planned-over dinner. Reserved some of my lunch pork and miso soup, added some separately cooked udon noodles and drizzled with a little commercial green onion oil. The green onion oil was tasty but I was disappointed that it was not green but clear. I found it in the Korean supermarket a couple of weeks ago. I really should break down and make the Momofuku version one of these days.

An onigirazu has become my standard breakfast! Today it is sliced and fried kielbasa with an HP and mayo dipping sauce. I slice up a chub of kielbasa, freeze it on an open tray and then pour it into a Ziploc bag. With frozen rice and frozen meat I can have breakfast ready in 10 minutes. But I do need to spread my wings a bit more.

Don’t they cancel each other out?

Absolutely.

Check out the ones no longer in use in my upright freezer before you do anything else!

There is only me too so it’s a slow process no matter what. But it goes to hell in a handbasket pretty fast.😂

Tonjiru. Pork miso soup. So good! Had to make do without some of the traditional Japanese vegetables and skipped the konnyaku. I have it but have never used it before and today wasn’t the day to start. That’s my excuse anyway.

If you had told me a month ago that I would’ve had the slightest interest in the cooking of the Ozarks I would’ve sent you to get your head examined. Now I look forward to every installment. Thank you so much for sharing your experience. It is completely fascinating to me. It’s been many years since I’ve done any library research but I was at one time a research assistant for an author and I do remember how much I enjoyed that work. I can understand you wanting to do it full-time but it won’t pay the bills. Rabbit meat played a large part in my childhood as my uncle was an estate manager in Lincolnshire. At least that was the story I got. I have often wondered whether poacher might’ve been slightly more accurate. I have a wonderful memory of a rabbit pie my aunt made which I was allowed to stay up for and eat well past my bedtime.

I am so happy to see other people joining (and re-joining) the challenge. I’ve had to take a break for a few days but I shall be back at it when I can.

Very wise.

Saved a little of the beef gyudon from lunch and served it over noodles for dinner. I supplemented with some broccoli, some slow cooked onions and peppers and, underneath the scallions, a poached egg.