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What's Cooking at Your House Part 2

697K views 16K replies 327 participants last post by  Micheal 
#1 ·
Well, wr, that was swift. If you get this stickied up we can start the monthly threads.

We're starting hurricane preps now. There is lots of information in the Survival and Emergency Preparedness forum on HT. One thing I stressed to my families when I was working as a hospice nurse was to plan to avoid leftovers since power would be down for extended periods and they would lack the ability to refrigerate leftovers and that would draw varmints and ppests. Which leads me to (thinking about avoiding leftovers) cooking for 1 or 2.
Like many, I cooked for 4+ buddies, andd I had a real hard time learning to cook for 1 when Gfb and I were working in different places. I don't think most grocers are set up for singletons or couples, or if they are, they are set up for the "SUPERSIZE" crowd. It was a wonderful day when I first discovered shopping at Dollar Tree. They sell a 4.5 ounce clams can, a slightly larger oyster can, a a "seafood cocktail" 4.5 oz can containing mussels, scallops, and clams. Also plain chicken, chicken with chipotle and roast beef in small cans (5-6 oz) I did NOT pick upthe 5 oz can of chicken bologna but GFB said he would have tried it.
I've been
 
#8,620 ·
We (all the original Pixies- me, Mr., NY, and Alabama) are going to state fair on Sunday. I wholeheartedly agree that fair food is wonderful once a year, and so are moonshine slushies. The now Alabama Pixie and I spent 6 days at the fair once when she was showing horses, and I so wanted a salad after the 3rd day.

Tonight we're having pork and chicken speidies and a side salad. If you've heard of speidies, you've been to my neck of the woods. ;)
 
#8,621 ·
Beans with smoked ham hock, collard greens, buttermilk cornbread (with lots of home churned butter) and sliced tomato. Spring water to drink. Apple crisp for dessert and a cup of coffee. If I don't get tired maybe sit on the porch and play my banjo or fiddle for a bit and sip a little hard cider before bed.

Everything except the brown sugar for the apple crisp, baking soda in the cornbread and the coffee beans grown/raised on the homestead.
 
#8,623 ·
I'm cooking citrus brined pork chops in the Sous vide, and then a nice sear on the grill. I'll add tiny tators for Mr. Pixie, mixed greens for me, and another veggie.
 
#8,628 ·
. I made perogies yesterday and froze some after I boiled them.
What did you use as a filling?
Last time I made them I used 3 different fillings; potato/farmer's cheese, sauerkraut/onion and a sweet cherry pie filling. Lots of work no matter what used! :eek:
How does it work boiling them before freezing? Never tried that, I freeze them before boiling them.....
 
#8,626 ·
I worked a split shift of sorts today, off for three hours in the middle of the day so my meal times were upside down. I went out for a late lunch and had possibly the best omelette of my entire life. It had tomato,bacon,red pepper and goat cheese in it and was cooked perfectly.

The meal came with some crispy fried potatos,and a cup of fruit salad along with a bottomless cup of coffee.
Good company too. Dinner,at 9pm, was cereal and milk, plus some cherries.
 
#8,627 ·
I'm making a frittata to use up some veggies, and I'll top it with fresh mozzarella. A simple side salad will complete the meal nicely.

One more supper after this one, and I won't cook again until next Thursday. :D
 
#8,630 ·
Micheal I used potatoe, fried onions and chanterelle mushrooms cut small, chopped garlic, goat cheese, tons of monetary jack, salt pepper a little nutmeg. They work great boiled first you just set them out for about twenty minutes on the counter then fry them. Yes it is a lot of work but so is most things we do. I am trying to make meals my son can cook after the baby is born.My sons baby is due October first my daughter is getting married sept 23 and has a baby due in December. I am trying not to panic cooking helps. I know I will be feeding everyone after the babies are born that my thing.
 
#8,631 ·
Yesterday was a trip to the dentist to get two temporary crowns over the implants. One of the implants post had to be re-tightened so it was better to put the temporary crowns on just to make sure it was fixed. After that we went to a Chinese restaurant to eat lunch/dinner. Plus she got to have some dessert which we never have. She had to try out the new crowns yanno. It was a success as they stayed on.
 
#8,632 ·
WOW! YOU HAVE ALL BEEN BUSY !! I LOVE LOVE LOVE PEROGIES BUT CANNOT IMAGINE HOW HARD THEY MUST BE TO MAKE FROM SCRATCH. ALL OF THOSE FILLINGS SOUND TOTALLY AWESOME! I AM LUCK IF I CAN FIND SOME FRZN ONES AT ALDIS NOW & THEN. HOWEVER, I DO LOVE THEM. GUESSI COULD GRATE \E SOME CHEEZE ON THEM & ADD PAN FRIED ONIONS. MAKES MY MOUTH WATER JUST THINKING ABOUT IT.
GROCERY SHOPPED TODAY. HAD NO PRODUCE LEFT & NO GOODLIES IN THE HOUSE! ALL LOADED UP EXCEPT I FORGOT THE COOL WHIP! I THINK IT MUST BE A STAPLE IN THIS HOUSE... I GUESS I AM ADICTED TO COOL WHIP... SURE EASIER THAN WHIPPING CREAM & NOT NEAR AS FAT. ...MAYBE.
 
#8,634 ·
Tonight was kielbasa, sauerkraut, and buttered elbows with stewed tomatoes.

Pixiedoodle - Making perogies isn't really hard just very time consuming doing the prep in making whatever filling you are going to use and then cutting the dough into little circles.... :cool: And of course you just don't make a dozen or two or three....... :)
My mother in law made the best perogies with farmer's cheese. While they are not a low carb, low calorie meal they are very tasty... Nobody could create them Like Grandma Lila did!
 
#8,635 ·
Between the she shed project and canning, not a lot of dinners prepared at this house lately. But I have made 3 kinds of pickles, both red and green jalapeno jelly and 6 quarts of salsa.
 
#8,637 ·
Today's project is pickled pears. But it only took half of them for a batch. What to do with the rest...

Got a pork roast thawed out to cut up for carnitas. Will put those on when I get the canner and stock pot off the stove.
 
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