Is that what that was?
What Are You Having For Dinner
- Thread starter phideaux
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Pretty sure we are going the salad path tonight! Guess time will tell!
Hey, go with the term (healthy) when you can! Just think, all the new people on the forum are thinking, "wow, this guy is really into eating healthy"!
The rest of us are thinking, "does Magus know it's morning"?
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My favorite cousin's daughter says she's making poor man's steak, veggies, mashed potatoes and gravy. I'm on the dessert tonight. (Brownies and a chocolate plate)
Lemon cookies and tequila
Now there is a combo
Irish-American and Pseudo-Asian leftovers
- Pork chop suey (the Asian authenticity of it is questionable)
- Corned beef hash (corned beef is also not Irish...just Irish-American)
Split pea soup with smoked pig knuckles.
Crispyish, balsamic vinigar and honey, fried brussel sprouts.
Crispyish, balsamic vinigar and honey, fried brussel sprouts.
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Made vegetable stir fry (broccoli, zucchini, small portobello mushrooms) with jasmine rice...meanwhile, took three large portobello mushroom caps, topped with a tofu slice on each one, some of the cooked rice, some of the chopped veggies, all seasoned with tamari sauce, powdered ginger and sesame seeds, baked in oven for a bit. I added a little tahini to the caps before eating. Used olive oil and sesame oil for stir fry and in the baked dish. Very easy.
Well, its night now.
Dinner was a pretty tasteless turkey sandwich, neither the meat nor mayo had any taste, both are going out to the cats.
Dinner was a pretty tasteless turkey sandwich, neither the meat nor mayo had any taste, both are going out to the cats.
NOPE!! Hamburger meat with gravy over egg noodles with tomatoes and onions. Biscuits!Pretty sure we are going the salad path tonight! Guess time will tell!
Mish mash tonight- leftover chicken enough for stir fries, and others will be getting leftover fried honey smoked ham and fried potatoes with eggs.
We had tater tot casserole, salad, and Texas toast. I wanted some hearty leftovers for my brother's lunches. Otherwise he would just eat peanut butter sandwiches 365 days a year.
We got Chinese Takeout. Too busy yesterday to cook. It was late by thevtimebI got that
Baked potato (chili in it), salad, pumpkin muffin
I did! nothing more, nothing less. A big salad with ham and boiled eggs for dinner.Shoulda had a salad
Thinking about making chili this afternoon. Don't know yet, have to see how the day goes.
Tonight is salad night!! For real this time!
Last night I made eggplant parm with the few small eggplants I got from my garden. It was delicious but I wish I had gotten more. Darn drought.
I'm thinking about trying my Egg McF**kups as a burger bun. egg meat, cheese. what could go wrong?
Heart attack!
Hmmm, given today, it's a frozen pizza doctored up with mushrooms, olives, onions and cheese.
Been a less than optimum day.
Been a less than optimum day.
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Taco night
That gives me an idea!
Taco Angielotas
Mossnuggets and Michelob.
I'm frying chicken thighs and air frying thick cut French fries.
Fresh mozzarella cheese with tomatoes out of the garden.
Fresh mozzarella cheese with tomatoes out of the garden.
Made a few pot stickers and had some left over rice. I made my regular dipping sauce, soy sauce and the hottest mustard I have. But my sauce is better with a little ginger so I finally got to try my “experiment”.
I made a std 1:2 volume tincture out of ginger root about 7 weeks ago. 1) to use as medicine 2) use as a spice. Seems I’m always out of fresh ginger root or its gotten old and started to grow fur. Annoying when I want asian for dinner.
In tincture form the ginger doesn’t go bad for years. Now, anytime I need ginger in a stirfry etc I have plenty. I still have to work out a measurement comparison, how much tincture is equivalent a teaspoon of fresh root. Tonight half a dropper full of tincture was perfect in my sauce. Got lucky, was just guessing. @joel your ginger ready?
I made a std 1:2 volume tincture out of ginger root about 7 weeks ago. 1) to use as medicine 2) use as a spice. Seems I’m always out of fresh ginger root or its gotten old and started to grow fur. Annoying when I want asian for dinner.
In tincture form the ginger doesn’t go bad for years. Now, anytime I need ginger in a stirfry etc I have plenty. I still have to work out a measurement comparison, how much tincture is equivalent a teaspoon of fresh root. Tonight half a dropper full of tincture was perfect in my sauce. Got lucky, was just guessing. @joel your ginger ready?
