February 2024 - Spring is coming, soon!

Oh no.. poor Jimmy.. I was thinking of asking about him, yesterday.. Prayers aer being sent.. and will be sent...

Not cooking.. not really... Been very busy.. Have cell phone issues, with spotty Cell access

. I have been running between Verizon, Apple, and then Verizon. I will say that Apple was very helpful. My phone does not have any hardware issues. Apple did a cell carrier check on it-- sure enough it is Verizons issue, not mine. Apple said my phone should last another 2-3 years. Verizon wanted me to buy a new phone. That is what they are telling everyone who has the same issue..

This problem started when they switched to the 5G stuff.. They jerk you around, making you so frustrated and then telling you that your phone is obsolete; so you HAVE to buy a new phone.. Since you are there, they will insist you buy it there. No Way..  

Yesterday afternoon, I went back to Verizon, with the Apple documentation in hand and said, 'What is the Solution? Apple says my phone is good for another 2-3 years, and does not have any hardware issues.."  "Apple did a carrier test, and it is Verizon's issue, not mine".
I blew up at them!

Bottom line, Since my temper flare--- and Verizon contacting Corporate Store, and Me having documentation from Apple-- in my hand.. My cell phone service is fine.. has not been spotty at all~ Continuous access since yesterday afternoon.

And on top of this: Geoffrey, (cat) was in one of his 'spells/flares". They last for a few days, with a few days of getting back to normal. And I had to go to a couple of Wakes/Funerals..

So, I have not been cooking.. some days are cheese & Crackers, some days are bakery pizza slices, bought some veggie lasagne..

But, I still read what is happening..

Next week, I hope to do some cooking.. just not sure what... I have a freezer full of food; both to use and to eat-- soups, minestrone and chicken..

Geoffrey on my lap...

Sorry to hear that about Jimmy.  Hope he gets well quickly.

Norm

Cold and snowy day here in the mountains so I was stuckmhommmwhen stuck home….what am I gonna do.? Stupid question…right

So today I made Cornish pasties for dinner. I had some leftover beef which I diced really small then I diced onions, mushrooms, potatoes, carrots rutabaga and lots of seasonings. I also made a dipping sauce. I was surprised how good they were. I’m glad I have a few for thr freezer. Not sure why my photos are now coming in sideways. Sorry

JanaAZ wrote:Cold and snowy day here in the mountains so I was stuckmhommmwhen stuck home….what am I gonna do.?  Stupid question…right

So today I made Cornish pasties for dinner. I had some leftover beef which I diced really small then I diced onions, mushrooms, potatoes, carrots rutabaga and lots of seasonings. I also made a dipping sauce. I was surprised how good they were. I’m glad I have a few for thr freezer. Not sure why my photos are now coming in sideways.  Sorry

Judy ~ those look a lot like my Cuban empanadas. We love the filling of ground beef with cumin, cinnamon, other stuff and sliced pimento stuffed olives. I got the original recipe off allrecipes.com ~ Chef John's Picadillo.

Chef John's Picadillo

"A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice." (I stuff into Goya Discos ~ frozen foods aisle)

Ingredients
• 2 teaspoons olive oil
• 1 1/2 pounds ground beef (85% lean)
• 1 cup diced yellow onions
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons cumin
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• 1/4 teaspoon cayenne pepper (I also add ½ tsp. Aleppo Pepper)
• 4 cloves garlic, minced (I omit ~ just me)
• 3 tablespoons red-wine vinegar
• 3 cups crushed tomatoes (I sub. 1 lg. can San Marzano whole tomatoes & crush by hand)
• 1/4 cup water
• 1/4 cup currants or raisins (I chop)
• 1/2 cup sliced pimiento-stuffed green olives, or to taste

Directions
1. Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
2. Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
3. Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Picadillo can be served with yellow rice. (Beth's note: I stuff mine into Goya discos, found in the frozen food aisle, and I either bake or shallow fry until brown for Cuban Empanadas)

From Lore:


"Dinner Tonight.  I found some new peppers at Costco today. Re, yellow, orange and a very deep red, almost black. Long, shaped like a large banana, so I stuffed three with a burger I had in the freezer.  They are very sweet."




"Ps to my dinner. Picture of the wonderful variety of peppers I found today. Banana do size comparison.  Remember when peppers were only green and occasionally red? I love the coloured peppers and eat them a lot."

Thanks.  A few weeks ago I asked gardener GOOGLE about Peppers.  Found out some interesting things.  One, peppers as we know them all start out green.  And, they are what's called a tender perennial.  That  makes a lot of sense to me for the acres and acres of hothouse complexes here, particularly peppers.  Peppers of many colours.  They can basically harvest all year inside.  In moderate climates, or a greenhouse/hothouse, they can last 8 years.  And they are full of vitamins.  So, according to their VIT C content, I don't need to take supplements.  Peppers taste better anyway! LOL

Still no cooking..
Getting a snow storm Tuesday. Snow amounts are varying by the hour.. some say 4-8, some 4.. who knows. All prepared if power goes out.

Took a cooking class today!! No kidding. The Rabbi, who is Vegetarian and from Israel, showed us how to make her vegetarian lentil soup. It was different. She uses both tumeric and cumin.

It was absolutely delicious! She uses Orange Lentils! She said they are not the same as regular lentils. In fact, she said that all the different colored lentils taste different. The black ones stay harder and in shape. The orange ones disintegrate in the soup. The soup cooks for about 40-45 minutes at a medium boil. She also does not crush the garlic.. just peels it, putting whole clove in. And it has a potato in it.

I have a bit for tomorrow. I will see how MY tummy does with it, before I make the soup.


I may, if I get a chance to go to the grocery store, later this week, buy the ingredients and make a small pot of it this weekend. We got to have lunch and take some home.

I think the next class, in 2 weeks will be shakshouka. Not something that appeals to me, but I will attend.

That sure looks like one very happy birthday boy! And, what a wonderful looking roast. I went to Costco today, actually looked longingly at their prime rib roasts. Prices are unbelievable! A small one that I looked at was about $120. Honey Crisp apples, pack of 5.5 pounds broke down to $2.54/pound. I don't know how young families with children can manage.

I made some bread a few days ago and Charlie was remembering his first day back home from Seattle. I had made some bread and honey lacquered Cornish hens and the air conditioner was on (Air conditioners are not common in Seattle apartments) He felt so good to be home. Today he asked me to make those again today. I did. We also had some rice and kim chi.