October, 2023 ~ Fall is upon us! Tricks & Treats !!!

I have been busy making dinners for families in need and I’ve been so exhausted I didn’t have energy to make dinner for us. A new place opened up by us called chick-in-waffles and people here are usually very snarky, but I’ve seen a lot of GREAT reviews on this place so we had dinner there. It’s fast food, which I don’t usually eat, but it was really good

I had fried chicken on a bubble waffle. Never heard of bubble waffles before but they were very cute.

Charlie asked me if I'd make a recipe I used to make. It took frozen store bough bread dough, thawed rolled out and spread with pizza stuff, rolled up and baked. I looked for the recipe and found one that looked a lot better, I made it and Charlie loved it but I forgot to add a couple of seasonings so I made it again today and it was a lot better. I also saw a recipe in the newspaper that looked good and tried it tonight too. So we had a pasta with an Italian ham in the spaghetti sauce and pizza rolls.

No cooking today, but for me exciting news. There was a keyboard on a stand at the thrift shop a couple of weeks ago, so this afternoon I am starting to take lessons! Hopefully the young instructor can teach this old dog some new (musical) tricks! They do say, it's never too late to learn something new! Wish me luck!

It was a nice day for cooking out. That's not why I did it. I was planning to make this today anyway but I was happy it was so nice too. I didn't know scalloped potatoes was Charlies favorite kind of potato until I put these on that table today and he declared it to be the best yet recipe of them.

Happy Birthday Jimmy! Yes, it's just a number, and hopefully that number keeps going up! I made a burger last night, but just baked it in the oven with some squash, potato chunks beside it. I've made about 7 oz. burgers to do, rather than a meatloaf. I freeze them individually and I don't have leftovers. No idea of what to make today.

Happy Birthday Jimmy. There is nothing wrong with birthdays. They are much better than the alternative.

I keep telling myself that I should cook turkey a few more times during the year so I might find a way to do it better.  Once a year doesn't help.  The problem is getting the two different meats done at the two different temperatures at the same time.  I wondered about cutting it apart and cooking them in two ovens to two temperatures or maybe try butterflying. I never got around to doing something different to see if something would work or not and I sure was not going to experiment on the day everyone was coming over for dinner. I recently got an email from ThermoWorks about how to cook spatchcock turkey https://www.youtube.com/watch?v=im4qdseGV8E and gave it a try.  It turned out very well with crispy skin, moist white and flavorful dark and I will be doing it that way next time it's my turn to host The Day.  I made broth with the spine and neck, used some of it to make stuffing and the rest along with turkey juices to make gravy.

From Lore:


"Dinner Tonight. Hasselback potato, shoulder lamb chop, and sliced tomato. Stuff on the tomato is what I had in the fridge from the filling of the spanakopita I made a few days ago. It was in a small container, I tasted it, and figured it would work as a topping for the tomato. It’s spinach, feta, some oil and chopped dill and parsley. Yumm!"

bethk wrote:Happy Birthday, Jimmy!


Age is just a number........




I hope you get a cake but NOT covered in candles ~ THAT could be dangerous!!!  


LOL

Thank you .... I ate plenty of cake.

NormM wrote:I keep telling myself that I should cook turkey a few more times during the year so I might find a way to do it better.  Once a year doesn't help.  The problem is getting the two different meats done at the two different temperatures at the same time.  I wondered about cutting it apart and cooking them in two ovens to two temperatures or maybe try butterflying. I never got around to doing something different to see if something would work or not and I sure was not going to experiment on the day everyone was coming over for dinner. I recently got an email from ThermoWorks about how to cook spatchcock turkey https://www.youtube.com/watch?v=im4qdseGV8E and gave it a try.  It turned out very well with crispy skin, moist white and flavorful dark and I will be doing it that way next time it's my turn to host The Day.  I made broth with the spine and neck, used some of it to make stuffing and the rest along with turkey juices to make gravy.

I am not a big fan of making a whole turkey because of the mess and hassle of cleaning it all up. And I often wonder just what happens with all those turkeys that are left after a big holiday like thanksgiving. I saw last week, that frozen turkeys were in our grocery stores now for $.99/lb. What a deal for a family that has freezer space. Turkey has rarely been our Thanksgiving meal.40 years on the farm it was BBQ firepit time.

Street tacos today with beef, pico, guac, lettuce sour cream and cheese. Yum

From Lore:


"Dinner Tonight. Simple piece of rainbow trout with tartar sauce; lentil salad with red pepper, cucumber, parsley and dill. Also chick peas. More salad for tomorrow."

From Lore:


"Dinner Tonight. Stuffed pepper I had in the freezer from a couple of weeks ago. Two large fingerling potatoes, and a yummy yellow heirloom tomato topped with a bit of onion, parsley and feta. I find it’s not worth it for me to make a salad for myself, just like a lovely tomato."