Best Of

Rhonda, Cranberry walnut bread sounds delicious. Your CSA fresh produce is continuing longer than I thought it would.

Carole, Aldi’s sells tomato sauce made with pumpkin or squash seasonally. I cook stew beef or chicken in it and at the end add butternut squash pieces lightly covered in olive oil and salt baked in the oven. I regret not buying more sauce since it is gone now.

Wally, I wish there were somewhere near here to get good Mexican food. I’ll have to travel south or west for that. There probably is somewhere good in NYC but the Hispanic food I’ve had there was South American or Caribbean.

Minus, I prefer fresh veggies. Flash freezing might preserve more nutrients but not the taste and texture. I can no longer get fresh lima beans so I’ll buy those frozen.

It seems I’ve lucked out in the weather department: mid sixties and sunny going down to the forties at night.

Dinner tonight was leftover steak with mushrooms and bell peppers in Alfredo sauce on farfalle.

Oh my goodness: Below freezing at Eric's and 50 mph winds at Wally's. We had a couple of days down to 89 and it felt fantastic. Back up to 95 again today. Carole - glad you're home safe & sound.

We had a discussion about shoestring beets a while ago. Yes, I can still find store brand at Krogers. The price has increased to $0.99 - but nothing like what Amazon wants. So I bought 5 cans. I like them added to tossed green salads.

My dinner will be cottage cheese with tomatoes. My PCP wants me to eat more protein.

I LOVE fresh vegetables. Just read "on line" that there are 6 vegetables that are much better frozen than fresh (nutrient wise I gathered): peas, broccoli, cauliflower, spinach, bell peppers and mixed veg. Well - I do always use frozen peas - but for the rest I'm pretty much in favor of fresh - either raw or cooked. Finished off my fresh broccoli and have fresh cauliflower cut & waiting - not to mention a bag of fresh spinach. Nothing wrong with frozen, but…. What do the rest of you usually use?

We tend to keep cooked chicken in the refrigerator for snacks or a "minimal effort meal". Most of the time it's cooked in the dutch oven pictured in my avatar. The broth is saved for the dogs' kibble.

There is a butternut squash on the counter here. Fortunately they have a long shelf life. The typical preparation for that is cubed, a bit of olive oil, some salt, pepper and paprika, then "fried" in the air fryer.

It's been below freezing several times here, so everyone's gardens are finished for the season. All that is left in the one in our backyard is carrots, beets and onions. Once i get the garden tilled and fertilized for next spring, I need to get some garlic to plant.

Sharon loves beets…me…NO!!!!!!! :-)

I hope the power stays on there, Wally. Losing electric power is annoying.

Neither Sharon nor I have any ideas for dinner tonight.….maybe a "minimal effort meal". :-)

Rischaller, pickled beets are popular in the area of MN where we spend the summer. The Amish vendors at the farmers market always have jars of them. I tasted them somewhere, don't remember where, and the flavor was spicy, as in all spice or cinnamon. I'm used to a vinegary flavor with cooked beets. If you try them, let us know your opinion.

Your vegetables sound wonderful.

I have a butternut squash that has been sitting around for a few days. We'll have it for dinner tonight. DH watched a reel with Pepin and thought his recipe with butternut squash was interesting. He added honey and balsamic vinegar. I may look it up. I'm also thinking of…what else? chicken thighs! Oven fried is appealing but I may just stick with roasted. I do love chicken.