JANUARY 2017 Whats Cooking for Dinner / Supper?

Check out this video. Looks like he could have you for dinner. Jeez-Louise! Never seen anything like it!


http://www.usatoday.com/videos/news/have-you-seen/video/2017/01/16/-giant-alligator-looks-like-dinosaur/96632464/

Our niece goes out looking for alligators all the time....she's got thousands of pics of them ~ some from way too close as far as I'm concerned. She loves to go to The Alligator Farm in St. Augustine and out to Paines Prarie Reserve in Gainesville to search for them.

When you look at that great, huge beast you wonder what would be found in it's belly.....ewwwww!

Looks good.

Grilled burger(s), sauteed zucchini & onion and Penzey seasoned green beans:



Last meal I fix until Saturday......

Tomorrow is our anniversary so we'll go out.

Thursday is HIS golf scramble league so we'll go out for a late lunch.

Friday is my Ladies' movie and lunch....no cooking that night (this week we're going to see 'Lion', the story of a lost Indian boy who was adopted at a young age but goes searching for his original family in the wilds of India when he's in his 30's. I sure hope it has a happy ending.

I am making chili for dinner tonight.

UNCLE JIMMY wrote:Happy Anniversary Beth and Dane.

yummy looking supper .........

Thanks, Jimmy. It'll be a quiet celebration to be sure.

We had a lovely 48th Anniversary dinner at Cane Garden Country Club with Lyn & Bill.

I had twin filet w/hollandaise on a mushroom sauce with mashed potatoes and mixed veg.



He was super happy with a big plate of fried liver & onions, mashed potatoes and mixed veg.

I have been too busy and tired to cook. I made 12 new seat cushions, 2 window seat cushions, 2 valances, 7 toss pillows and I haven't finished. My old cushions were falling apart so I made new ones.

Been too tired and busy to go the store so i have been scrounging around looking for something to make for dinner. It is amazing that a person can have a full pantry, freezer and fridge but still not have the right things to make a meal. There is always something missing. Burgers tonight. Found a too soft tomato, green leaf lettuce, a red onion that isn't moldy and a package of brioche buns. That will do.

I met Dane and his 3 golfing buddies (our neighbors) at The Nancy Lopez Country Club restaurant for an early supper. They were done with their golf game at about 4:30 so it was a REALLY early supper ~ missed the crowds and got a table on the patio without a problem. The weather is absolutely beautiful right now - in the high 70's with clear blue skies and a low in the 60's. It couldn't be any nicer as far as we're concerned. Our friends have their brother staying with them for a few days so it was nice he got to experience nicer weather than he has in Washington state.

Dane ended up ordering a Feta Burger, came with a big slice of perfectly ripened yellow tomato & red onion. I had their Veal Meatloaf with a Mushroom Gravy, mashed potatoes and PERFECTLY cooked Brussels sprouts w/pearl onions. It was exceptionally well done. Of course, I forgot to take a pic because I was busy talking (big surprise there, huh?) and I was on my second Bloody Mary - during 'Happy Hour' the cost is only $3.96 each. We are SO spoiled with the prices when we go out here in The Villages. It's always such sticker shock when we go 'outside' the area and compare the prices. Shocking!

I got up at 4AM 'cause I couldn't sleep. I started making a pot of split pea soup that no onw will eat except me. The directions say to saute the vegetables (not the peas) until limp and then add to the pot and simmer 45 minutes. My question is this: why the need to saute if the vegetables are going to cook for 45 minutes? Sounds like extra work. Can someone give me a reason why this should be done?

It could be to add some color and bring out the sugars in the vegetables.....like searing meat adds to the pot before you deglaze.....lots of flavor there. But I don't think it really would make a great deal of difference in a pot of split pea soup so you could go with your own instincts and skip that step.

I always sear my roasts. This soup recipe, however, said to saute until limp not colored.

Bugster2 wrote:I always sear my roasts. This soup recipe, however, said to saute until limp not colored.

Is the soup done cooking in ??? 45 min utes??

Yup.