DECEMBER.. DINNER MEALS

Beautiful, Barb! You always take so much time layering your vegetables.

I don't have that kind of patience.....I'd end up with a pot of rattatoie (sp?:??) Same stuff but just chunked up and simmered away for a bit.

But your tatin (is that what it's called?) is lovely.

Rat a too ie..lol.. Yeah I have more time then sense..I was going to do it in the oven....BUT it/oven needs cleaned and it is to hot in my house to turn it on...

How is Gabe doing at rehab? Is he cooperating or is he being stubborn and obstinate?

Sounds like there needs to be some 'rules' when he returns to the J&T Home for the Hopeless.....

You and Tina need to post signs to remind him of the rules ~ my Grandfather did well with that method after being in and out of the hospital multiple times. Old men seem to think they are always 'master of the manor' even when it's not THEIR manor. That point needs to be driven home.

And remind Tina you cannot pour out of an empty cup ~ she must take care of herself first and not allow Gabe to bully her into being his personal slave.

Been there done that..best for all involved when  Mom went to nursing care..

Being a care giver takes its toll. Not good..






Sounds like there needs to be some 'rules' when he returns to the J&T Home for the Hopeless...

I do not see that working..

Have some leftover shrimp and I keep moving that half bag of dinner fries around the freezer ,so I will eat them...Boom.....

I have a split/pounded chicken breast, mushrooms, spinach & peeled/cubed butternut squash prepped in anticipation of supper. Haven't decided how I'm going to put it all together yet......still thinkin'.

And, with my luck, I'll change my mind and make burgers......

LOL

feeling like a salad for supper...like a greek salad with chicken....

Have some more ground beef for goulash, but I think I will freeze it..I bought it from the butcher on Saturday. They are closed Sunday and Monday......I plan for a certain food, and then do not have it..so fickle...

I am surprised you use gd beef for goulash.

Barbara101 wrote:I am surprised you use gd beef for goulash.

Goulash is different for many.....kind of like the 'chili' conversations.

I know the kind of Goulash Cookingirl is referring to ~ ground beef, elbow macaroni, tomatoes & sauce.

Others make Goulash with something like a chuck roast ~ long simmered with a bunch of stuff.

But Cookingirl's variety was the kind I grew up on when I was in high school.  Had it at least once every couple weeks in their menu rotation. The lunch lady who posted the menus called it Goulash. Another lunch lady always referred to it as 'Johnny Marzetti'.

Not sayin' this is a recipe I'd use, just putting it here as an example:

http://www.foodily.com/r/R7iUDPZjc-ground-meat-goulash-with-macaroni-by-rachael-ray

And here's a link to another kind:

http://www.foodily.com/r/z1Ekq7CjHV-hungarian-goulash-by-food52

Ohhhh, Jimmy. That sound really good. (I'd mix up my own noodles ~ just sayin'......LOL)

Yeah I make it like my Mom did Chuck chunks low and slow. Sounds good humm might have to make some lol

DD#2 called this morning and said she was at her local Marshall's store and she found the Nielsen-Massey Vanilla Bean Paste I told her about. She said it was the first time she's seen it. So, I thought, what the heck, I ought to take a ride over to my TJ Maxx to see what they have in for the holidays.....YEA! I got myself another jar of the Vanilla Bean Paste and a bottle of the regular vanilla. That's good stuff. And at TJ Maxx it's really affordable.

Of course, they also had a can of the Szeged Rib Rub, which I've not seen before, so I picked it up to give it a try. AND.....as I was walking toward the check-out, waiting in line, I saw a package of dry roasted pumpkin seeds ~ just what I wanted! The pumpkin seeds made me decided to oven roast my cubed butternut squash for supper and use the excess ('cause there will be a lot ~ it was a very large squash) for butternut squash soup. Ohhhh, that sounds so good. It was the last time!

I drove over to the one by the interstate and they had nothing.Small store. I get more deals etc at the Marshalls by me.

Barbara101 wrote:I am surprised you use gd beef for goulash.

Actually in my part of the area, it is really called, "American Chop Suey"...so it is just ground beef in a tomato sauce mixed with elbow pasta. We add a pinch of cayenne..almost like a very mild chili....

ended up picking up a cooked chicken breast and some fresh broccoli....

My car started acting up----oil light periodically started lighting up; when I started it at home and then when I started it at the grocery store.

Kind of glad I live in an apartment building.
My neighbor and her husband were getting in their van to leave. They saw me stop, well in advance of my parking spot. I wanted to check to see if I was leaking any oil..

The oil percentage monitor stated that I had 40% oil....so I was confused. I was ready to check the oil myself...My dad taught me how to.
The dealer ship is just down the street from where I live.

My neighbor and her husband were concerned about me..very helpful people.
Immediately, the husband, Bob, came over to check the oil. He insisted on doing it. To my horror, the oil was extremely low...
He went into his trunk, grabbed the oil that he had, and put it in for me..It was the last of his oil..

I called the dealership, made an appointment for first thing tomorrow morning....

I have had this car since 2008, brand new, and never had this happen to me...I do not do much driving...only 46,000 on a 2008 Honda Accord....

So, after what I did this morning; shaking rugs, dusting, vacuuming, picking up bathroom, and then grocery shopping, I was wiped out.
The dealership said I could wait until tomorrow. I had a choice of going right over and waiting or having first thing in the morning.

If the oil light is on when I start it, I will call AAA for a tow...

wiped out now...always something this time of year...

Now I have to replace the oil for my neighbor, and get him something as a thank you...

bethk wrote:

Barbara101 wrote:I am surprised you use gd beef for goulash.

Goulash is different for many.....kind of like the 'chili' conversations.

I know the kind of Goulash Cookingirl is referring to ~ ground beef, elbow macaroni, tomatoes & sauce.

Others make Goulash with something like a chuck roast ~ long simmered with a bunch of stuff.

But Cookingirl's variety was the kind I grew up on when I was in high school.  Had it at least once every couple weeks in their menu rotation.  The lunch lady who posted the menus called it Goulash.  Another lunch lady always referred to it as 'Johnny Marzetti'.  

Not sayin' this is a recipe I'd use, just putting it here as an example:

http://www.foodily.com/r/R7iUDPZjc-ground-meat-goulash-with-macaroni-by-rachael-ray

And here's a link to another kind:

http://www.foodily.com/r/z1Ekq7CjHV-hungarian-goulash-by-food52

Yes, Beth you are correct.
I have made the Hungarian Goulash before; with the paprika and sour cream--so good and soo bad for you!!

I prefer the one I grew up on...ground beef, onion, green pepper, tomato sauce and paste, pinch of cayenne, and elbow macaroni...