So I pulled out my very old recipe for sweet and sour chicken, swapped out the minute rice for brown rice, and served it to my folks for dinner one night. Continue reading “Success and failure”
After I made the cordon bleu, I had leftover ham and Swiss cheese. Which for many people would mean delicious sandwiches in their future. But I’m not much for sandwiches, or cold foods in general (salads notwithstanding).*
So what to do?
Well, I have pizza crust. I can make pizza sauce.
What if I put the ham and some of the swiss onto the pizza, along with onions and peppers and pepperoni and mozzarella?
* I would eat ham and cheese, warm on a crusty toasted baguette or as a panini on focaccia or ciabatta bread. But I didn’t have types of bread that would make those viable. So… pizza. Basically, turning it into hot food was the secret.
It’s been a good long time since I’ve been in New Brunswick to have a Stuff-Yer-Face ‘boli (let alone a blend-in at Thomas Sweet) Continue reading “Stromboli”
Another tasty meal made for the week. Continue reading “Sausage onions and peppers”
Fried chicken is, as far as I’m concerned, a gift from above for all mankind.
The cleanup, much less so. Continue reading “Fried chicken”
An eternity ago, when travel was a thing and cruising was a thing and dining in at restaurants was a thing, S and I spent a couple of days in Little Havana, Miami where we ate delicious food and listened to fun music and just generally had a great time. Continue reading “A little taste of Cuba”
Every weekend since we all went into social distancing mode, I’ve whipped up a batch or two of something to get me through the week. Sometimes more than one something. Often too much something. Continue reading “Vacation from the kitchen”
Last time I cooked, I made a good 15 meals’ worth of shepherds pie.
In all fairness, Continue reading “Shepherds pie ad nauseum”