Okay, not food related but I can't help myself. Food stuff follows, though!
We're going to see the Moody Blues tonight, one of my all time favorite groups. Have seen them twice before but told Brian if they came again, we'd have to get our old bodies in gear and go. Bought the tickets the day they went on sale back in October. It's at the Saengar Theatre, which is a nice venue and not huge. Floor tickets about midway to the stage but they're reserved seats of course, not an open mosh pit!!
We'd planned to drive to the Quarter to have dinner, park and then cab it to the theatre, only about 12 blocks away at most but no really close parking for two of us who can't walk very far. But Brian's pinched nerve that gives him pain in his hip, thigh, knee and leg is so bad lately that I nixed dinner plans. Will eat early dinner at home, hop in a cab to the theatre and then cab it back. That way I minimized the walking we'd be doing.
It's cold again and getting colder tonight -- "wintry mx" is what they're calling for between 7 and midnight (we leave in a cab at 7), which means rain and possible sleet, but the roads will be a mess if it freezes early. I'll be thrilled not to drive in that and let the cab take over. it's a hard freeze tonight so we have to "dribble" the faucets, which will be the third time this season. Will warm up to the mid 70s by the weekend, though.
Lots of fun making warming food with the cold weather, though. I'm dying for a chuck roast but am trying to stick to my eat the freezer campaign. The other day I was pulling something out the freezer and found leftover stuffing crumb mix I'd made to stuff fresh artichokes; had almost a cup of the dry stuffing mix left over so I froze it. It contained the usual suspects, garlic and minced shallots cooked in butter and then added, with Romano or Parmesan, to some of those dried Italian breadcrumbs and amped up with oregano and Italian Seasoning. It was just the right amount of crumbs for my use, too. I thickly sliced two huge tomatoes that were on the island, made layers of tomatoes in an au gratin dish and after seasoning each tomato layer with salt, pepper and garlic powder, I used the crumb mixture on top. Made two layers and stuck it into the oven with a couple of large frozen meat pies I'd picked up from Gourmet Butcher Block about six months ago. They were good and spicy and had some pepperjack cheese in the delicious filling. The pastry dough on the meat pies could've been a bit more tender but it was really only the pinched edges that were tough so we just left them on the plate. Easy dinner and not the same old thing.