Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
I've tried the baking soda trick which I think has helped a little. If I know him he will eat the soup anyway.
psue -what surprised me about the peanut butter is that is took away any scorched taste which is hard to get rid of. It apparently works for soups, stews or chili. I have only ever tried it in pea soup.
Golden, who would have thought to put peanut butter into pea soup? But it makes sense in a weird, legume-y way.
I once found a good trick online and I will share it here. I had slightly scorched some pea soup and found that a dollop of peanut butter takes away the scorched taste and doesn't affect the taste of the soup. Worked well.
nacy - I found a great recipe for the not so tender but not pot roast beef, https://www.spendwithpennies.com/perfect-sirloin-tip-roast/
I did a sirloin tip following it and the roast was perfect. Couldn't have been better.
I think my yellow split peas are too dry. I soaked them overnight and they didn't absorb all the water which they usually do. I'm simmering them without and veggies or seasonings to see if they will soften. I have had a few batches over the years which never did soften and had to be thrown out. Darn it!!!!
I'm actually cooking a roast later. They are often tough, so Internet says , to sear it on each side first, to hold the juices in, then cook it at like 180 for 3 hours.
I'm gonna try it.
Also, up until 2 months ago I had been without a real kitchen for almost a year. I’m out of practice and I am loathe to dirty my sparkly new range!
I draw the line at carrot juice. Someone I worked with once overdid it and came in with a good "tan" and orange palms.
Psue - the air fried carrots sound lovely. I don't have an air fryer yet. I tend to fall back on the things we had at home -fry pans, pots and an oven, though I do use my food processor. R is getting his turkey roaster out of storage for our Thanksgiving turkey. I've only ever used a regular oven. Cream of carrot soup would be great for R. I can't do the cream. I'm soaking peas tonight for pea soup - which will have carrots, and celery, and thyme and smoked beef a la newfie jiggs dinner leftovers (smoked ham hocks and salt beef - sort of a combination).
R had a strawberry, spinach, sliced almonds, croutons salad, brown rice and the salmon. I had munched my way through some strawberries, grape tomatoes and nuts while unpacking the groceries so I didn't need supper.
The new chocolate flavour today was 5 Chile Bullet. It does clear the sinuses.
A sweet vegetable, can help with inflammation.
Carrots, tumeric, ginger, lemon.
I have a good juicer, somewhere.
Do not need to peel them.
Always felt bad throwing out all of the solid-it looks like the ingredients of a pumpkin pie.
Peasuep,
You must be a good cook with those suggestions!
Golden, jumbo carrots, peeled, cut lengthwise, rubbed with coconut oil and sprinkled with a flaky salt, air fried until al dente’ and browned. Not a full meal but delicious. Would go great with your overpriced salmon!
How about cream of carrot and fresh parsley soup with a sour cream drizzle?
Split Pea soup with lots and lots of carrot ‘coins’?
Nacy, carrot cake with everything; coconut, pineapple, currants. Dense and dark, and whipped cream with a little sour cream or sheep cheese stirred in to brighten it; minimal powdered sugar. Oh.
WHAT?
You plant the carrot cake, then must dig it up?
I like the carrots that are served with Beef Wellington.
Sliced at a slant, baked/roasted with the beef and potatoes.
Great natural sauce.
Since that will never happen here, I put all the carrots in the crisper, outta sight, outta mind. I tried just baking the carrots one night, and reported here the outcome was they were spoiled left out overnight. Forgot to serve them.
I cannot stand at the sink and peel carrots.
This week I have an episode of gout with so much pain I cannot walk.
Reminds me, thanks. We could have carrots for dinner.
And they will go with the small piece of salmon I was overcharged for - $39.66 for a piece that was marked $9.60. Yes, I have complained and asked for a refund.
I see carrot fritters in the future, carrot salad, roasted carrots, mashed carrots, carrot cookies, pickled carrots, carrot soup and just plain old raw carrots which I love and more. Fortunately it is getting cooler, but not freezing, so they can stay on the balcony for a while as I figure out what to do with them. Perhaps some to R's horses.
Send, what is it about carrots???
Nacy and ITRR - I love cooking too. Good thing with all these carrots around!
Ana - that's cute!!!
Psue - getting the fire pit going sounds awesome. An aunt had a large lot and a fire pit. She used to buy flank steaks on sale and store them in the freezer, When she had enough she invited lots of us over and we cooked them on the grill over the firepit. Great memories!!!
After Friday I will have ingredients for several hearty, old-timey casseroles - I’ve really been craving them since it’s started to get chilly at night. We’ll get the fire pit going this weekend when GD is here. She and her GF can gorge on S’mores while my daughter and I enjoy a craft Pumpkin Ale. I love Autumn!
Keep your hubby happy.
When he's a little chubby,
He's a happy pappy.
With Rockenschpeel! 🎶
“The Happy Household” episode of The Flintstones
Makes my husband happy too. 😂
Golden, I don’t know which would be worse, not being able to taste it or not being able to eat it due to health reasons.
Nacy, can you add something like a spoonful of good quality instant coffee or hersheys syrup to your protein drinks? When DH was recovering from heart surgery I would blend one with a frozen banana and a spoonful of peanut butter.
Tonight, taco salad again. It’s a staple for us. Sadly, avocados haven’t been good lately so that’s probably it for them this year. I’d choose an avocado with lemon pepper over chocolate any day!
I use to drink a boost most mornings, so recently bought a plant based protein drink. More expensive for sure but they do last longer, since they taste like card board. lol there just sitting in my fridge.
I'm hoping I'll be able acquire, a taste for them.
I've had some rather good vegan chocolate too.
Maybe try a vegan bakery, if you have one in your area. Oh nevermind, that's still chocolate, just no milk. Won't help you. Sorry
I tried some of those dairy free chocolates, they are not bad at all.
psue - I love popcorn with lots of "butter" - in my case earth balance marg. I often cook for R and eat something else myself.
Tonight ham steak, roasted veggies - opo squash with cinnamon, onions and cucumbers with dill - and perogies.
Amazon got my dairy free chocolate here after supper. I tried a square of a dark choc bar. It is dairy free but - meh - not up to the really good chocolate I like, but better than nothing - I think. The 5 chili one should be interesting. Maybe I will use it in a mole sauce.
Sloppy joes tonight, I think someo e mentioned them a few weeks ago. Was a great idea
All my fall harvesting is done and finished, in jars or freezer! 😁
I'm actually thinking I , am going to find time to make and freeze apple sauce.
Just gotta go to are local Apple orchard and get seconds.
I gave my DH real food. I swear.
Heat up a few tablespoons of olive oil, add garlic, parsley, the spaghetti, the stock, fry it for like ten minutes.
Season to taste. It's really good.and simple