So...whats for dinner?
Comments
-
Hey Bedo! So good to hear from you! Good news on the grand and that you’re doing well. Don’t be such a stranger!
The eggplant is gorgeous Lacey and very appetizing. DH is not a huge fan but will eat it if smothered in tomato sauce and cheese. I like it in most forms but find it too much trouble to prepare.
We finally got scheduled for the new flooring next Thursday and the materials were delivered today. Now I have to start packing up boxes with items removed from shelving and bookcases. Like Minus, I have no idea where these boxes are going to go in this small house. I’m hoping to be able to move the orchids and other plants out to the covered screened deck but we’re supposed to be below freezing Thursday morning so I don’t know if that will work. The master bath may just be turned into a greenhouse for two days. Minus - hope things are going smoothly for you.
Tonight is mini meatloaves, steamed baby potatoes and either baby peas or roasted carrots. I have some asparagus that needs using too so maybe I’ll roast a mixture.
Good luck with the MOHS Special!0 -
Good to hear from you again, Bedo! I checked out Dry Farm wines-- I am already very careful about keeping my wine consumption as dry & low-carb as possible, and have a huge & varied wine supply right now. I don't buy wines with any additives other than the naturally-occuring sulfites. Most of the wines I get are from small producers--the sparklers from Mumm Napa are all made "conscientiously." That's the only subscription I have any more--and they tell me in advance before each shipment what I'll be getting. Long ago, I belonged to "Taste of California," but I got tired of not being able to choose the exact wines I wanted until I had received my "surprise" shipment first.
We've since been to various wineries (in the Napa Valley & one in Tuscany), and subscribed to Mumm Napa, Cosentino & Signorello. The only one we kept is Mumm--I'm a "bubblehead" and love all their sparklers, usually bring one when visiting friends (which we'll soon be able to do again, though fewer & fewer of them can tolerate wine due to digestive reasons), and occasionally Mumm throws in a real French champagne from "the mother ship" across the pond.
We got tired of Cosentino. We kept Signorello so long as their wine club included a subscription to Snake River Farms (American Wagyu & Kurobota heritage pork); we dropped it when the winery & meat co. ended their relationship. Not long afterward, Signorello burned to the ground--first the visitor center and last year, the winery itself. We also go to Broadway Cellars for their wine dinners (and pre-pandemic, their "20/$20" tastings), and usually buy 6-12 bottles of the featured wines depending on price, what we liked, and what "holes" are in our collection (for Bob, wines that I won't yell at him for finishing in one evening--he doesn't have the patience I do for Coravin). We usually drink whites or rosés within a year after buying them, so we're pretty deep in sparklers & reds. We have a very few dessert wines: a Sauternes and a couple of ports; and the sherries & madeiras I have are dry, for cooking.
0 -
Bob made it home in time for dinner, just as I was starting the choucroute, so I made a bigger batch (rinsed sauerkraut with bacon, white wine, juniper berries, caraway seeds, chicken bratwurst and kielbasa--we had one brat each and split a small kielbasa). Hit the spot!
0 -
Thanks everyone, I really appreciate the kind words.
Tonight was a sandwich, turkey with Swiss, red onion, lettuce, Mayo and avocado on a soft white roll. Dessert was an individual Marie calendar’s key lime pie cup. I probably could have saved fat and calories by getting key lime yogurt instead, next time.
0 -
I had considering doing WW online (I'm actually a "lifetime member," having first hit goal in 1970) until someone here mentioned that oil costs points. While it is commendable that fiber subtracts points, insisting on non-or-low-fat is obsolete nutritional science. Per current medical nutrition advice, points ought to penalize sugars and simple starches--which have been proven to cause insulin to spike and promote fat storage rather than fat burning and glycogen storage. Some oils--such as olive, peanut, and avocado--are beneficial because they are monounsaturated, containing omega-3 fatty acids. (Polyunsaturated seed oils such as corn, sunflower, safflower, canola and grapeseed are high in omega-6 fatty acids that promote release of inflammatory cytokines and cortisol--the latter of which can actually spike insulin as much as can simple carbs). Fats of all kinds--even saturated--can blunt the glycemic load from simple carbs. (You're better off eating your bread with butter or olive oil than plain). Diets that demonize fats across the board while promoting grains & white potatoes and ignoring sugar are all the product of the grain--especially corn--lobby.
The Weight Management clinic of NorthShore Health System (part of the Cardiology Dept. at Skokie Hospital) uses one of four diet plans, all low-carb: keto meal-replacement bars & shakes; pure keto; low-carb near-keto; low-simple-carb (no added sugar but up to one serving of a whole-grain or dairy product per day) for its weight loss phase; and its maintenance plan is a low-starch no-sugar version of the Mediterranean diet, with an emphasis on fish, leaner meats and occasionally legumes as protein sources. All plans strongly suggest that 2/3 of every meal plate should be a non-starchy, non-sugary vegetable. No fruits except berries, cantaloupe, honeydew (the melons should not be too ripe) and occasionally citrus. No pomes, drupes, or tropical fruits--and no dried fruits other than unsweetened freeze-dried berries.
WW never did fully shed its Jean Nidetch roots (the original diet she promoted prohibited ANY added fats or ANY starches other than 2 required slices a day of cheap plain white bread; it mandated 4-oz. lunch and 6-oz.dinner portions of animal protein, requiring one liver meal and five fish meals a week and counting salmon as "red meat," which had to be eaten no more nor less than 3 servings per week. Pork in any form was forbidden. It limited eggs to 4 per week and required 3 fruits--but no bananas, cherries or grapes and only one serving of apple or pear--a day, as well as 2 servings of instant powdered skim milk per day. Blecch. There were unlimited ("#3," aka "free") and limited ("#4") vegetables, one serving the latter of which (no more, no less) was mandated daily. (Tomatoes, carrots, peas, green beans other than canned French-cut, winter squash, okra were among the #4s).
In 1972 it cut back protein portion sizes, allowed liquid skim milk and actually required 1 Tbsp. of oil or margarine per day. Whole grains (including unsweetened cereal) and even potatoes (plain) were added, and eventually--based on gender--allowed up to 6 servings per day. (Jenny Craig & NutraSystem copied that, using the term "exchanges" borrowed from diabetic diets--and on JC, men could have up to 10 grain exchanges a day). In the 1990s after Weight Watchers enlisted celebrity spokespersons like Oprah, Lynn Redgrave & Sarah Ferguson, it switched to the "points" system similar to today's (i.e., fiber good, fat bad). I recall that at one time when I was on it in the early "aughts" it even assigned point values to various Krispy Kreme & Dunkin' donuts and sweetened yogurts. There were so many calculations--including cheat points--that it became more trouble than it was worth.
Any diet that demonizes fat, looks the other way on carbs (other than green & red veggies), and still uses the tired (and since disproven) simple "calories in vs. calories out" trope is simply no longer sound science.
0 -
Most diets seem to work (for a time). Having guide lines helps me (for a time). I seem to become more involved in planning meals and doing prep. Most of my life I had no problem with weight control. Then came BC and no HRT and Arimidex for 5 years and aging. It's a battle. Fried seafood is probably more of a temptation than dessert foods. I also like bread and pasta. And butter. Oh, and a nightly vodka martini that costs me 8 points out of my 23.
With all that said, last night's dinner was a little strange. Grilled ribeye steak and cauliflower salad (mock potato salad) on romaine. The salad tasted much better to me before I put it in the refrigerator. Dh had diced sweet onion on his portion.
A woman in our MN campground makes a delicious broccoli salad. I want to look up a WW friendly version. Her version has a lot of bacon and mayo.
Tonight will probably be large peeled shrimp "fried" in the air fryer, oven potato fries, and romaine salad. Hmm. A lot of healthy "fried" food.
Glad Bedo popped in. Wish she would do so more regularly. I always enjoy sharing a bit of her life.
Good luck with the surgery, Special. DH is a veteran MOHS patient.
0 -
Tonight is a BL (no T) and it’s wonderful. The iceberg lettuce is extra special too, seems crispier than usual. So yummy.
0 -
Went to brunch today, had my usual quiche (ham, Swiss & mushroom, and left the crust) and tossed salad. Later, Bob walked over to Whole Foods and brought back sea scallops which were on special. But because they were previously frozen, I had to cook them tonight. Sprinkled them with Penzey's Chesapeake seasoning. Pan-seared them in avocado oil and butter--to which I added saffron threads I'd soaked in a teaspoonful of hot water. Sauteed sugar-snap peas with sesame seeds in garlic-ginger oil. And for Bob, I nuked a packet of brown basmati rice. Dessert was an individually-wrapped square of Ghirardelli 86% dark chocolate.
0 -
Bedo, Bedo, Bedo - oh how I've missed you. Congrats on the 2nd grandchild. Glad you're taking the summer off. PLEASE d0n't be a stranger. We miss you.
Mae - the news about the new lesions is the pitts. Glad you're approaching it with shrimp & lobster & a positive guess it's the same thing as last time.
Lacey - love the grandbaby. Carole - when do you expect to head North? Special - good luck with the re-excision. Nance - ho, ho, ho - boxes everywhere but they're not surprise presents.... Hope it goes smoothly.
I get to sleep in my own bed tonight. And I have a computer re-connected after 48 hours. The pace of trying to keep up with 4 & 5 guys working full bore SEVEN days a week is a real challenge. Not to mention I have to be up by 7am (and I'm a night person) and then get rooms ready for the next day after they leave, so don't sleep until 2am. Yup - I'm not 35 anymore so I'm tired. Food is catch as catch can. Friday I forgot to eat at all and then was too tired by 8pm. Yesterday the contractors brought me a Whopper with Cheese since the fridge was covered for sheetrock repair. Today I had a handful of dry roasted peanuts for breakfast and dinner was two flour tortillas with cheese melted in the micro at 8pm. Real excitement!!!
0 -
Minus, you are on the Home Improvement Diet!
Tonight's dinner will be thin sliced chicken breast. Maybe Laurie's Salsa Chicken.
Monday is my weigh day and I am down 3 lbs from last Monday.
0 -
Good work, Carole! Last night was the first in several days when I didn't get up in the middle of the night to carb my way back to sleep. Maybe having gone to bed at 3 and sleeping till 11 was the key--I am a shameless night-owl (having inherited the gene from my mom, and even 23&Me confirms it). I get up at 11 because that's the kitties' first wet-food meal of the day (whether fed by me or my HK). I don't need to set an alarm, because loud purring and persistent furry-face-bumping does it for me. Seems as if they have timers in their tummies.
Bob had office hours tonight, so I was on my own for dinner. Had briefly thought about picking up some Popeye's from the drive-through en route home from picking up a couple of new masks, but decided to raid the freezer instead--and grill before it gets too wet & cold to do so. I defrosted and seasoned a grass-fed beef patty, which I grilled with a slice of sweet onion and sharp cheddar, on a keto-friendly bun with lettuce & heirloom tomato. It felt so good to eat a cheeseburger on an actual bun, instead of between portabella caps that fall apart or wrapped in lettuce and dripping all over me.
I keep looking with morbid fascination at the bag of Polish chocolate-covered "candied plums in cocoa creme" Bob brought home (a gift from a patient). On the one hand, they're really prunes. On the other, though, they're....prunes. Does the chocolate make them candy, or does the fact that they're prunes cancel out the candy factor? (Sort of like those fast-food "Asian chicken salads," which are loaded with canned mandarin orange sections, gooey sweet dressing and fried wonton strips--do the chicken breast & lettuce lessen the carbiness...never mind you bought them at Wendy's)?
0 -
Dinner last night was a large amount of roasted brussels sprouts & a mix of chopped rotisserie chicken, sauteed baby bella shrooms, small amount of alfredo - jazzed up with some pesto. Will probably have the same tonight as it was easy to throw together after early evening Zoom exercise class.
Looking forward to lunch this upcoming Saturday, outdoors (forecast is for rain, but we will be under cover) at a farm to table place, with my "work son" from my former workplace. It will feel so good to get out for a meal, thanks to being fully vaccinated.
0 -
We will join our first family gathering since last spring, when the Covid fear struck. On Sunday we plan to go to my sister's house for a potluck noon meal. Only four of the six siblings will be there. One brother lives in OK and one sister lives about three hours away but a combination of circumstances will keep her away. Too complicated to explain. The four of us and spouses have been vaccinated. There will possibly be a few younger relatives that aren't vaccinated.
I need to discuss the menu with my sister. I'm thinking of bringing a couple of salads. Conversation will steer clear of any controversial topics. It will be good to see these family folks in person. We touch base at least weekly with a text thread.
Last night I wolfed down my beef burger and sweet potato oven fries. DH enjoyed his meal, too.
0 -
Carole, enjoy your family gathering! We are anticipating having our own soon with two of DH’s siblings and their spouses. It will be the largest gathering we have participated in for a long while. I was also invited to a luncheon in May with a group of neighborhood ladies. Apparently they met monthly prior to the pandemic and are now starting back up. I’m less sure about this gathering so I haven’t yet accepted. I just don’t know how I feel about it. If it were outdoors I would be more willing. I’ll just have to see.
Last night was chicken and dumplings with a salad and applesauce. Tonight is undetermined.
Flooring installers are coming tomorrow and Friday. Yay for that but I have many boxes to pack today. Oh my aching back!
0 -
Chicken and dumplings. Yum.
Minus, how are you faring with the home improvement? You asked about our departure. We plan to head north on May 20 so that we can arrive before the Memorial Day holiday. We will detour for a visit with my youngest brother and his wife in OK on the way up.
Our big challenge is packing up DH's bowls and other turned items like big S & P shakers and candlesticks. He has been very productive this year and has produced some beautiful things in his workshop. You would think he has a job judging from the hours he puts in. It's wonderful to be so engrossed in an interest. We have already paid our dues for the Park Rapids Farmers Market which takes place on Saturdays throughout the summer.
0 -
carole - do I remember you mentioning that your DH has an Etsy shop for his woodworking creations?
0 -
Dinner last night was potluck--the last Buffalo wing in the freezer, plus Mediterranean dips (hummus, babaghannouj, tzatziki, red pepper), tabbouleh, and a low-carb tortilla. Later, tuna salad in lettuce cups.
Tonight I'm grilling a big (1/3 lb.) grass-fed burger from the freezer--with sweet onion, heirloom tomato, homegrown basil, and aged Provolone. No bacon, as I made a BLT on low-carb/high fiber bread with homemade guac for brunch, Had tomato & basil salad as an app whlie the grill heated (no mozzarella, since I have enough protein & fat for the day). Had it on a keto bun: 1 gm net carb, acc. to the package--but honestly, it tastes too good for me to truly believe that--I still remember the 1968 "Skinny Shakes" scandal--as well as Natural Ovens' Hunger-Filler bread being "outed" as having more calories than they claimed, and Dreamfields Pasta's claim of having only 5 of their 41gm per serving as "digestible" debunked by websites...staffed, no doubt, by people who were classroom tattletales when they were kids.
I have my MO appt tomorrow and am terrified she'll insist I get weighed. Besides the weather sucking and my sore back, I've not exercised. (And I HATE all exercise except cross-country skiing--it's the only physical activity where I look at my watch and think "uh, oh, I'm late for my next appointment" rather than "how much longer do I have to do this?" My days are mostly taken up by my cat Happy (who is almost 14, with IBD which could turn to lymphoma) occupying my lap whenever he's not nagging me for food. I don't want to reject him: it's happened twice before that the day after shooing a cat off my lap so I could enjoy my own food, one had a debilitating stroke and the other died suddenly.
0 -
Tonight was steak, baked potato, Swiss chard and garlic bread. Everything was a treat!
0 -
Illi, you hit it out of the park again!
0 -
Tonight's dinner was perfect, but not for the cuisine. We had our grandchildren over after school for some swim & sunshine. I texted their folks to see if they could stay for dinner (on a school night) & they said sure. So, we grilled hot dogs with GF buns, baked beans, watermelon (Whaat? It's April) & beautiful strawberries. It's a dinner that should be in July but we had so much fun. Everyone ate heartily after swimming all afternoon. My husband & I couldn't get a word in edgewise with all those kids had to tell us.
Again - just perfect!
0 -
Looks delicious Mae. I had a bowl of cheerios, and as I type I am eating Boursin Cheese on Rosemary/Fig Artisanal crisps from Target. Not as good as "Rain Forest" crisps, but those are hard to find down here.
Carole - I agree with Special. I want to see all these lovely bowls & wood items that your DH has been turning out (no pun intended). So you're stopping in OK? Don't you usually stop in Chicago?
The renovation is "going" and thanks for asking. They're doing wonderful work, but it's a challenge for me to live w/constant mess. Sometimes I can't find my glasses and other times I can't find my phone (which is hanging on the kitchen wall...so you know how crazy that is). I stomped my foot Sunday night and said I HAD to have a day off. So that was Monday - however the entire day from 8am to 5pm was spent running around picking out vanity lights & towel bars, buying switch plate covers & shower rods & door hinges,etc. Before I raced home to beat the electrician who finally worked me in at 5:30pm to install a GFI plug in the bathroom. All the trades in Houston are running 3 weeks out trying to fix the freeze damage destruction. Not to mention that supplies are hard to find. Even easy things like R-30 insullation and paint base at Sherwin Wms.
Nance - I have a special place in my heart for your floor installation. Hope it goes well. I have so many boxes stacked in the middle of all the rooms - along with bunched up furniture - I'm not sure how flooring & carpet will ever go in.
Special - how was the re-excision? Thinking of you.
Have fun at all the family gatherings. I hope to travel to CA by Sept. to see my son for the first time since August 2019. That's a LONG time between visits.
0 -
Celia forgot to say your Brussels Sprouts dinner sounded great. I probably could have skipped everything else.
0 -
Both DH and I are recovering post-2nd Covid shot so tonight was comfort. A rather good macaroni and cheese from the freezer that i made about a month ago, along with baked baby tomatoes, sprinkled with bits of butter, seasoning and grated cheese. Baked til they almost "pop".
Illi once again your dinner looks fantastic.
Sandy I'm with you on the weight issue. I need to call a halt here. I've gained and know what I need to do. Now to just do it!
0 -
Oh, how I miss mac & cheese, real crackers, dried fruit, fried chicken (those McDonald's chicken sandwich commercials drive me nuts), corned beef hash, real pasta (semolina, not "zoodles" or shirataki), Nabisco Marshmallow Pinwheels, fish & chips, gelato & sorbet, really good donuts, etc. Closest I've come to "fast food" since June 2019 is when Bob goes through the drive-thru at Boston Market...to bring home roast chicken & veggies. (I admit I cheated with pazcki for Fat Tuesday and hamantashen for Purim, plus a single glazed Krispy Kreme I got for free by showing my vaccination card). I cook low-carb. When I go to restaurants (or order out), except for winemaker dinners (few & far between during the pandemic), I order as keto as they offer (and our fave places know and accommodate my dietary restrictions). I fill up fast, so my body naturally dictates portion control. (I always bring home leftovers, and sometimes they last two more nights). My undoing, due to cravings, is snacking, especially late at night, when the keto-friendly stuff just doesn't cut it. Chocolate and starch...sigh...But I can't relate to people who claim to eat a pint of ice cream or polish off a bag of cookies in one sitting. I can't eat that much without getting queasy. I simply eat the wrong things...at the wrong time.
I can get full on salads, but that's just my stomach (and the "fullness" may actually be boredom with the food). My brain & my mouth still want taste & texture...and I don't find veggies delicious. And any fruit I really enjoy has too much sugar. The only fruits I'm allowed (berries, cantaloupe, the occasional citrus), taste nearly unripe to me. Some people may talk about "pandemic fatigue," but I'm experiencing low-carb fatigue. I wish I didn't constantly have to read nutritional info labels before I buy something new.
And did I mention I detest exercise? Wish hypnotists offered to make one crave physical activity, not just avoid inappropriate eating.
I hope they don't weigh me at the MO's office tomorrow.
0 -
Sandy, you seem really "fed up" with your weight control plan. I love carbs, too. One positive about WW is that you can eat carbs as long as you fit them into a balanced diet in moderation. Fortunately, I like exercise. I especially like the way I feel afterwards. Yesterday our instructor, Autumn, really pepped up the senior exercise class. I'm a WW lifer which hasn't prevented me from becoming overweight. I'm a veteran of all the various "plans."
SpecialK, I had an Etsy account offering my hand crocheted wash cloths and dish cloths for sale, but I closed it. The only buyer was a friend on another thread. When I sent her the purchases she made, I included a bunch of freebies. DH and I have talked about an Etsy account for him but haven't followed through. It seems a lot of trouble, packing up and shipping items. I buy from Etsy occasionally. Recently I bought three pottery spoon rests, the kind I made when I was passionate about a pottery hobby.
I read an article in NYT or WAPO (I read them both online) about rotisserie chickens. Most are injected with a lot of sodium. Sam's Club is one of the worst offenders and Costco isn't far behind. I would buy the chickens at Sam's more often but dh isn't a fan of any store rotisserie chickens. He probably doesn't like chicken as much as I do.
Last night I made a zucchini mock lasagna dish as an experiment. Zucchini is always available whereas good eggplant are not as easy to buy. I sliced the zucchini lengthwise and browned the slices on a griddle, using the same procedure I use with the eggplant. The cheese was bought grated mozzarella and fresh grated pecorino romano, my Italian cheese of choice. The tomato sauce was made with the leftover ground beef and canned tomatoes along with a little leftover Rao's with turkey Italian sausage. WW is nudging me toward making my own sauce since canned tomatoes are a "free" food and Rao's costs me some points.
The result was very good. The side was a romaine salad. Now I have a use for zucchini which are not a favorite veggie.
Minus, you are going to love your "new" house after all the renovation.
0 -
carole - I get the ETSY hassle - my son also does some woodworking, but his projects are large - headboards and bookshelves, particularly reclaimed wood - and he closed his shop on there as well because it was hard to package those big things. He sent one project to my SIL and it was stolen off her porch, and he was done after that. He delivers in person now, which limits things, lol!
I stopped buying rotisserie chicken for the most part, for the sodium reason but also because I really don't like pulling the chicken off all the different parts of a whole bird. I do like to buy breasts that are bone in, skin on. I rub them with olive oil and sprinkle with my "house seasoning" which is seasoned salt/pepper/granulated garlic in a shaker. Then I roast them for an hour at 350 F and pull the meat off and remove the skin. Easier because it is a breast but you still get the flavor since it is roasted with skin and bone. The seasoning flavor penetrates but a lot of the salt stays on the skin which I don't use. There is a large yield of usable chicken because those breasts - at least at my Publix - are huge. I usually get a package of four and cook all, then bag the portions and freeze them so they are cooked and ready to use. The meat stays very moist if it is bagged and frozen right away. I occasionally buy a big package of legs, but do that less lately.
I have made veggie lasagna with zucchini and like it too. The technique of par cooking the zucchini first seems to help with the dish not becoming too watery.
minus - re-excision is scheduled for the 29th, with a covid test on the 27th. Will report in but not expecting it to be any worse than the wide excision. The local tends to wear off right as they are ready to stitch, pretty consistently. So, there is a slight delay while they get more ready. Prob not an issue with MOHS because it is phased by nature with the final stitching done after the clean path report. As my derm says, they want the procedure to be as pain free as possible because they want everyone to come see them for their skin cancer removal needs, lol! My temptation is to ask for a big chunk off the bat so I don't have to sit around longer than the first round of pathology - seems to take an hour for that for all the ones I have had done so far. I already submitted to a wide excision so what is the difference? if it was my face I wouldn't do that but I already have a four inch scar where they will be working.
0 -
Last night's dinner was catfish fillets, breaded with fish fry and cooked in the oven at 425 degrees. Sides were creamed spinach and romaine salad.
Tonight will be Pork Salsa, the same recipe for Chicken Salsa but with a shoulder pork chop/steak.
0 -
Bone in skin on chicken breasts are hard to find around here except at butcher shops. When you do find them they are HUGE. I don’t but Costco rotisserie chickens often but I do buy them because they are versatile and delicious in spite of whatever all is added to them. Or maybe because of it.
Floors are done! Yay! The installers were great and very efficient. Thankfully their taste in music wasn’t hip hop but instead it was heavy metal. After seven straight hours yesterday I determined that I really despise AC/DC. As far as the floor is concerned, It’s amazing how much sound travels now without the carpet. It will take some getting used to. I’m especially happy with the kitchen. Happy to have no more big projects for a while. Whew! It’s exhausting. The weekend will be spent putting stuff back where it came from.
Tonight is gyros and a Greek salad. I might make pilaf if I can muster up the energy.
0 -
Pepperoni pizza! DH is out of town for the weekend, so I’m having a carb fest
.0 -
Those rotisserie chickens are always tempting, but I have mostly avoided them due to the info about sodium level. Special, I like your idea for having cooked chicken at the ready...but you are much more organized than I, and my cooked chicken could easily be covered in freezer burn before I remembered to rescue it from there!
Tonight we had rolled chicken breasts stuffed with sundried tomatoes, pesto, and mozarella cheese. Sides were marinara sauce over angel hair pasta and garden salad with horseradish vinaigrette. I rarely serve pasta as a side, and it sure tasted yummy tonight!
Last week I made a similar chicken recipe, but with feta cheese instead of mozzarella. When our grand toddler came to visit on Monday when her daycare was closed, I fixed her a lunch that included some of that leftover chicken. The week before, she’d enjoyed grilled chicken, so we figured she would also like this. Well! Forget chicken with feta cheese! She eagerly popped a piece in her mouth, and promptly looked horrified, took it out, and vigorously tried to wipe down her tongue and mouth. Sensory systems are so fascinating. We got the message!
Carole, the eggplant pizzas I made were actually from two medium sized eggplants that I sliced longwise for ease of the process...I could make fewer. They are good, but as a leftover, not so much due to texture degrading. The zucchini lasagna sounds good. Have not made it in years!
One day this week we ate coconut shrimp from Trader’s that DH picked up. They were easy and really good with a cocktail sauce I made.
I am so impressed with all of the home renos nearing completion...and Minus, I really hope you have your whole house back to yourself very soon! You have my total admiration for your ability to go through that process. Nance, I laughed at the music tolerance issue, but how nice that your workers did an efficient, nice job. Our son just had new floors put in the renovated wing of their house, and have yet to get them “finished”. Their project seems to be going on forever. And they work from home mostly now, so are never away from it. So witnessing that puts me in touch with what many of you are going through. And your reward is that you will have great spaces in the end! Yay!
Special, I hope the re-excision goes well!
Tonight’s dinner pi. No idea about weekend food...maybe pizza, after your inspiration, Mae!
0
