What is for Dinner this JULY.

and when the corners get to brown & hard ,I cut that off & bag them. Then I crumble some up in & over dull vanilla SF something Ice cream that is not remotely ice cream...

My blood readings have only been over 100 about 5 times in the last 6 months.  Dr. says my readings are almost at non diabetic levels.  Of course if I stopped taking my meds, I'd probably drop dead in another 6 months.

My a1c was 5. then it went to 6.Now bordering on 7. I am not worried about it.However if it went higher I would have to go back to eating nothing but boring nothing..

Bugster2 wrote:I am going to make Emeril's chicken Normandy for dinner tonight. It has chicken, onions, bacon, apples, cream, apple cider and Calvados.

Sounds delicious, Bugster. I love Calvados.

Uncle Jimmy wrote:Surf & Turf...huh? Ummmm!! Looks good. You can keep the avocado though. Never could aquire a feel for it in my mouth.

I'll take Jimmy's share of the avocado, Barbara!

Jimmy ~ Calvados is an apple liquor or apple brandy, I forget which.  It adds a nice undertone to a dish, especially chicken.  At least that's what I've used it with.  Oh, wait, I think I used it with pork tenderloin and fried apples once.  

Good stuff.

By the way.....I'm grillin' chicken wings, gettin' my wing tips nice and charred. Everytime I make them I think of you.....LOL

I may just eat this for dinner.It was going to be a appi but I ate 4..  

YUM, Barb. That's one of my all time favorites!

Hey, Jimmy! As I crunched the tips off the wings (like carbonized chicken skin....), I thought of you.

Oh Gosh that looks good.    I am going to get some wings.They are $2.87 lb at HT.Not on sale.Oh Yum I love love limas..

BTW did you see Italian Tuna is BOGO at Publix? I bought 4 so I am stocked for a while.Yet it is a good buy ,,lol I may have to go get some more.My girls almost fight each other when I put the oil on their food.

your sugar #'s shouldn't go too high with the protein and vegetables....

now, the level of gas in your gut from the hot peppers, cabbage & broccoli ~ well, that's another thing altogether.

lol

Dane had a golf lesson this noon and then we went out for a late lunch.

When we got home it sure looked like it was time for our daily downpour....that always puts a crimp in my plans for supper.

So, since there would be no grilling out, Dane had the leftovers from last night and I made a big batch of fried green tomatoes for me.

We'll be getting ready to head north on Thursday so suppers are going to be pretty sparce until then. I don't want to get anything from the grocery store that will have to be tossed out.

Your photos are always so pretty.

What are Hungarian peppers?

You learn something new everyday. We seem to only have Mexican-type peppers out here.

Bugster2 wrote:You learn something new everyday. We seem to only have Mexican-type peppers out here.

The peppers may have been from Mexico; who knows? I think Tina got them 2 weeks ago, and they are in the downstairs fridge that I have set at 36 to 37 degrees. They kept well, and I figured I better fry em up.

There were no dark spots or soft flesh. All crisp, but they do have thin flesh. Not like bell peppers.

Huh!... I just found mushrooms...so I fried them up too; so as not to waste them.

Here it is 12 midnight, and crazy @$$ Jimmy here, is frying mushrooms.
So funny..... Mushrooms, = flowering fungus that grows in horse manure.....  

Speaking of peppers............. I was at the neighbours' a couple of weeks ago, talking about what else, but food and drinks. Peppers came up in the discussion. Both neighbours said that they don't like stuffed peppers. Those green peppers are bitter, and sooo mushy, they said. So, for last night I invited them for dinner of stuffed peppers! My style. Dinner was a resounding success! I cooked the rice, fried up the ground beef, sauteed onions, garlic added that to the beef, added some canned, diced tomatoes, some tomato past, some more spices, mixed that all up. Then I cut some beautiful yellow and red peppers in half lengthwise and stuffed them.

There was lots of extra "stuffing", so that goes into the bottom of my pan so that the peppers sit in a "nest" of stuffing. Now, when I baked them for an hour covered loosely with foil, everything heats up, but the peppers stay crispy/firm/tender.

Bought a couple of crispy baguettes to sop up the extra stuffing, ice cream and fresh local raspberries for dessert.

When they arrived for dinner and I told them what they were having they laughed and said they were looking forward to being surprised. And they were!

And, by the way, I have tentatively sold my farm........... Just a few details to hash out, purchasers have until Friday 6:00 P.M. to waive all conditions. Closing August 8, I will be very busy for the next little while.