Random Things I Forget to Tell You . . .

By -
1. The Silk Soy Vanilla milk is really good and is supposed to help with controlling cholesterol.
2. Joel wants to do an oyster roast the Friday after Thanksgiving and all anyone asks is, "Why? Are Joy & Jayne coming?" This promptly starts my whine about how you won't be coming on Thanksgiving or Christmas and probably not until next year! Boo!

Comments

  1. JRieker6:17 PM

    Ate, thank you for yet another contribution. It might have been enhanced by a sad "boo hoo" picture of you, but that's just a suggestion for next time.

    I'm afraid soy milk gives guys "man boobs", so that's a nixay on the oysay ilkmay.
    love, joy
    ps no one feels more sorry for herself than i do because i am homesick.

    ReplyDelete

Post a Comment

Popular posts from this blog

Chicken Carbonara Alfredo with Broccoli

By -
I roasted a whole chicken a few nights ago. I stuffed a couple of lemons and garlic cloves up it's bum and rubbed it with poultry seasoning. I made giblet gravy with the giblits, liver and a few hard boiled eggs too. The gravy was my favorite part. I shredded the leftover chicken tonite and used the creamy alfredo sauce packet that was in my cabinet. I threw in some bacon crumbles I keep in my freezer and some sliced mushrooms from Trader Joe's. I boiled some broccoli florets (on sale @ giant eagle) in the same sauce pan I later threw in some angel hair pasta. Dinner was made in less than 15 minutes!!! and cheap. So cheap.
Read more

Quinoa Pilaf

By -
Quinoa Pilaf 2 Tablespoons olive oil 1/2 onion, chopped or 1 shallot, finely chopped 2 cups quinoa 4 cups chicken broth 1 teaspoon parsley flakes In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear. Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat. Cook for 12 minutes, covered, until liquid is absorbed. Fluff with a fork, recover and allow to steam for another 10 – 15 minutes. Season with salt and pepper, and serve. This recipe is from Goodcheapeats.com a great resource for once a month freezer cooking and menu planning Mondays. Also, I added chopped carrots to the recipe when sauteeing the onion and quinoa just to add a little color to the dish and to get some veggies in. Recipe from: www.goodcheapeats.com
Read more

Wedding Soup Recipe

By -
Here's Aunt Mary's Wedding Soup recipe that was so delicious! WEDDING SOUP 2 boneless chicken breasts 2 large cans college inn chicken broth 1 pkg. chopped spinach (thawed & drained) 3 cups water 1 carrot 2 eggs 1/3 cup parmesan cheese Bring water boil; add chicken. Grate carrot into boiling water. After 10-15 minutes remove chicken. Cool, then dice. Add College Inn broth; bring to a boil and reduce heat. Beat 2 eggs, add Parmesan cheese to eggs and blend. Drop egg mixture into broth, stirring through with fork. Add drained spinach, meatballs, diced chicken. Simmer for 15 minutes Of course you can make your own chicken stock, but I just used the canned broth but I did use the lowfat, low sodium one. Also, the drier you get the spinach the less green the soup broth gets. MEATBALLS 1/2 lb. ground beef 1/2 cup italian bread crumbs 1 egg (blend above and roll into dime size meatballs) I cooked my meatballs before putting them into soup
Read more