Post by GrahamPost by Ed PPost by Jill McQuownA couple of scrambled eggs with crumbled bacon and a slice of
buttered >>> toast for brunch. A cold glass of milk to go with it.
Post by GrahamPost by Ed PPost by Jill McQuownThinking ahead to dinner I'm considering broccoli-cheese soup.
Or >>> possibly a potato gratin casserole with diced ham. Too early
to tell >>> yet.
Post by GrahamPost by Ed PI have a meal plan for the next few days.
Friday: leftover steak
Saturday: some sort of casserole my DIL sent over
Sunday: the last of the pizza.
Come to think of it, I did not cook Tuesday, Wednesday, or
Thursday. By >> Monday I may forget how the stove works.
Post by GrahamThat's how old age works:-)
nothing wrong with leftovers if you use them up before
they rot.
we have some spaghetti sauce and a lone meatball that
will get eaten up today by me and then some plain noodles
that i'll turn into macaroni and tomatoes. very simple
stuff for the weekend, we're both busy and don't care to
make a production out of anything.
Mom plans on baking all day, so i'll be on deck for
sous-chef duties here or there, but i try to stay out of
the kitchen as i don't want to mess up her recipes and
timings as she has her system down and doesn't need me to
help other than getting the mixer set up (which has already
happened) and cleaning up when she's done.
songbird
Our plans shifted yesterday but Don's feeling better.
This is the Char Siu marinading (in the fridge now). It takes 4 hours
and was started at 12:30. I'll let her marinade a bit longer. She
then goes in a pre-heated slow oven as 325F for 20min then flipped and
another 20 minutes. Test a piece and remove from oven if ready, or add
a little time.
After flipping, some baste with honey but the sauce is plenty sweet as
it is. It's 2.25lbs of pork, being a planned leftover that;s
delightful cold or rewarmed in various Asian themed soups. Can be
cubed smaller and go in stir fry dishes (add last, just to rewarm).
Char Siu is Hawaii's 'red cooked pork'. I'd forgotten about it until
David mentioned it. He probably mixes his own sauce but this brand of
jarred sauce is very reliable and I've used it for ages for Char Siu.