@robirdstx – you got me for a second! I need to get some of them to prank Mr. Kim and Jess. Also, every time I see lovely looking deviled eggs like yours I wonder why I don’t make them more often.
@Shelby – your oven baked BBQ chicken really takes me back. That was the only “BBQ” my mother ever served. I adored the sticky sweetness of it and the char. I still do, but don’t do it very often. I’m putting that on my menu list now. It will come up soon. Did you do that in the CSO or did you take all the stuff you were storing out of the regular oven and use that?😝
@shain – I love your oval platter. My daughter would lose her mind over that!
Tuesday night – salad with some lovely spring onions and tomatoes we got at a farm stand:
The tomatoes were already better than anything we had all summer long last year. These onions are so sweet that even I, a raw onion hater, can eat them raw:
Frozen schnitzel (from Aldi) with a pan sauce I devised, CSO bake/steam broccoli, and leftover sour cream potatoes. Also, some fairly good white corn:
Wednesday – breakfast for dinner. Eggs:
Edwards country ham:
Messed up strawberry pie functioning as fruit salad:
And these weird things, which were muffins masquerading as biscuits:
Pretty sure that the mix was in the goody bag that my dad and stepmom put together for us at Christmas. The bag they were in:
Which made me think that they were going to be biscuits. Until I turned the bag over and read the directions:
Which gave me pause. Muffin? Biscuit? I added some black pepper and some chives (both of which I like in cheese biscuits). We never did decide exactly what they were. They weren’t tender like a biscuit, in fact that were a little over-firm. But they TASTED somewhat biscuity. We settled on calling them Mufscuits. They were ok. Nothing special. I wouldn’t seek them out again. But God knows with the jinx that seems to be on my cooking right now, I could have just messed them up completely and properly prepared maybe they are delicious. The bag DOES say they are “World Famous”😉. No plated picture because dinner was served family style and the only thing that was plated in the kitchen was the eggs.
Last night - starting to use some of the vast store of emergency rations we have in the guest room. I have no idea if this is a good idea or not, but I’m tired of it being there. Not the salad, obviously:
Spinach-arugula mix with the same good tomatoes and onions as night before last and @Norm Matthews' China Coast dressing, which we loved. Thanks so much, Norm!
Canned salmon and leftover sour cream potato cakes with remoulade, canned corn, fixed up baked beans and those weird Mufscuits, which tasted much better warmed up the next day.
Today, being Thursday, is cook for the in-laws day. Pictures to follow.
