What are you eating right now?
- Thread starter JT20
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Asian stir fry with shrimp, chicken and veggies. Nice homemade recipe from mom. A nice Oktoberfest beer too.
Hearty herbie bif stew, roasted Brussels sprouts with ham and balsamic and sourdough sweet potato
2 scrambled eggs with spinach and diced cherry tomatoes and artichokes. Avocado and some blueberries. Wegmans coffee
I woke up with a stuffy nose on the left side. Blew out a sinus cookie, clotted blood variety. Probably a sinus infection, maybe leaky brain. I wonder what bacterial crud swam up my nose two days ago. Gonna rinse with saline. I don't feel like eating but I'll have hot elderberry herbal brew. I think this may be it. I'm in decline.
Whiskey helps if that doesn't that's it than it's all over lol.
Take it to another thread sicko.
Wife has some minor cold, first time in years. I feel fine, but naturally I'm miserable.
Post workout breakfast
Was hungry and messaged Daughter about picking us up some broasted chicken for lunch being she does not work at the hospital on weekends.
But no, Granddaughter must have roped her into giving flu shots again at Hyvee Pharmacy on Saturdays this year. Oh well, they paid her $40 per hour last year, so maybe more with inflation this year. Nice little pocket change.
Plus they give anyone working weekends a free lunch. Either at Hyvee deli or some burger shop next door.
Guess I am on my own for food today. Maybe just have a whiskey/Coke and take a nap.
But no, Granddaughter must have roped her into giving flu shots again at Hyvee Pharmacy on Saturdays this year. Oh well, they paid her $40 per hour last year, so maybe more with inflation this year. Nice little pocket change.
Plus they give anyone working weekends a free lunch. Either at Hyvee deli or some burger shop next door.
Guess I am on my own for food today. Maybe just have a whiskey/Coke and take a nap.
I figured containment was preferable to infecting another thread.
Maybe you'll catch the pathogen and get pampered!
Since I didn't feel so wonderful this morning I decided to have someone cook for me.
The bench was so low I felt like I was 4 feet short.
I saw Middle Eastern pasties They actually may be savory pastries. Not sure what kind of dough this is. I resisted tmeptation.
The bench was so low I felt like I was 4 feet short.
I saw Middle Eastern pasties They actually may be savory pastries. Not sure what kind of dough this is. I resisted tmeptation.
We butcher 20 at a time the grill was lit when the heads were coming off you had to have lunch when you were doneTonight's dinner was happily strutting around and pecking at seeds and bugs this morning.
Honestly you want one story we had a old Chesapeake Retrieve that he stand at the block and he eat every head that came off it was his favorite day of the year.
SammyChevelleTypeS3
$50 site donor 2023
Cooked one of the wife's favorite Shepherd's Pie.. She requested it so I made it for her yesterday while she was at work.
A stove top , skillet to oven meal that is fairly easy to do. Used large glass top "oven safe" to 500deg skillet.
#1 Browned 1 1/3 pound of 90%x10% ground sirloin. (sometimes add 1/3 ground pork or veal)
#2 Chopped one giant yellow onion + some green onion and tiny bit of celery to cook down in ground meat.
#3 Added - smoked paprika - parsley - garlic powder - cracked black pepper - (of course) Cajun seasoning.
#4 As all this browned I kept adding low sodium beef and chicken broth scrapping the browning off bottom of pot. Used 1 can of each.
#5 Once all the meat mix cooks down, you add a teaspoon of tomato paste and some use drops of Kitchen Bouquet. (A Browning sauce.)
#6 Added half a can of grilled whole kernel corn.
#7 Added one can of peas and carrots. (most use frozen or fresh) That takes too long on feet (I was hurting yesterday) so I went with the canned veggies. Got a tough hard tile floor in kitchen that is a bit hard on the legs and back.
As all that stuff was going on I boiled a #5 bag of golden yellow potatoes to use for the topping.
#8 Cooled and then peeled potatoes. Smashed and pureed them while adding a 1/2 stick of butter , scoop of sour cream and 1/2 cup regular cream. Son who is an ex-executive chef / college culinary teacher told me in winter time some folks use cornbread for the topping.
#9 Topped off the meat/veggie mixture with the potatoes.
#10 Sprinkled some shredded Colby jack cheese on top of potatoes.
#11 Last step is bake uncovered in over for 15-20 minutes at 350 to 375deg. Then reduce to 275deg and cover for another 15min.
#12 Take from oven and place on stove to let cool a bit before serving.
A stove top , skillet to oven meal that is fairly easy to do. Used large glass top "oven safe" to 500deg skillet.
#1 Browned 1 1/3 pound of 90%x10% ground sirloin. (sometimes add 1/3 ground pork or veal)
#2 Chopped one giant yellow onion + some green onion and tiny bit of celery to cook down in ground meat.
#3 Added - smoked paprika - parsley - garlic powder - cracked black pepper - (of course) Cajun seasoning.
#4 As all this browned I kept adding low sodium beef and chicken broth scrapping the browning off bottom of pot. Used 1 can of each.
#5 Once all the meat mix cooks down, you add a teaspoon of tomato paste and some use drops of Kitchen Bouquet. (A Browning sauce.)
#6 Added half a can of grilled whole kernel corn.
#7 Added one can of peas and carrots. (most use frozen or fresh) That takes too long on feet (I was hurting yesterday) so I went with the canned veggies. Got a tough hard tile floor in kitchen that is a bit hard on the legs and back.
As all that stuff was going on I boiled a #5 bag of golden yellow potatoes to use for the topping.
#8 Cooled and then peeled potatoes. Smashed and pureed them while adding a 1/2 stick of butter , scoop of sour cream and 1/2 cup regular cream. Son who is an ex-executive chef / college culinary teacher told me in winter time some folks use cornbread for the topping.
#9 Topped off the meat/veggie mixture with the potatoes.
#10 Sprinkled some shredded Colby jack cheese on top of potatoes.
#11 Last step is bake uncovered in over for 15-20 minutes at 350 to 375deg. Then reduce to 275deg and cover for another 15min.
#12 Take from oven and place on stove to let cool a bit before serving.
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