Enjoy!

Off to fav Mex restaurant for lunch.

Likely homemade soup for dinner later.

She loves 20 20 and Dateline, lol.

My kitchen was clean this morning. Not after I cooked.

I don't think I've ever hade steelhead trout. I cooked it the way I cook salmon and it was really good. I peeled the sweet potato and sliced it into 1/2" slices, seasoned with cayenne pepper, maple sugar, salt and pepper. Roasted in pepper infused olive oil at 425 for 20 minutes, flipped and roasted 5 minutes more. I had a 1/2 pack of mushrooms left from last week, so I made a small amount of bread stuffing, roasted them about 10 minutes.

Fresh blueberries for dessert.

I got the fish 1/2 price. Everything else was on special.

with boiled petite white potatoes, green beans and the last of the cornbread.

Buttered popcorn later tonight.

Good Evening

and later, Coffee coffee buzz buzz i.c from B & J!

Next week, Turkey Green Chili (ground turkey, poblano and jalapeno peppers and zucchini, seasoned to perfection with chili powder, cumin, black pepper, and garlic. The abundance of garnishes — shredded cheddar, fresh cilantro and sour cream)

P.S., Ordered 6 lb smoked turkey last week, may be delivered tomorrow; not sure if I'll keep just for me --- had one for family years ago -- or share it here or take it to NJ for the 27th w family.

and steamed/pan-fried asparagus -- and they were the fat ones, not the little skinny twigs.

Now enjoying fresh pineapple.

Steam-fried in evoo and veggie broth: chopped onion, broccoli florets, sliced mushrooms and minced garlic. When done I added butter beans, dried oregano, basil and chopped fresh parsley. I mixed in whole wheat penne, gave it a toss and topped the dish with homemade vegan parm after plating. Cheers!🥂
Sounds like a great lecture, Cher.

The base of the sauce is a pint of the beef/tomato mix I canned a lot of earlier this year. Heavily augmented, of course; the beef/tomato glop is just an ingredient and not eaten as-is. On the side, garlic bread and some baby sweet peppers, roasted in the oven with some of the garlic butter.

No dessert, but I'm thinking of making another steamed pudding this weekend. The base recipe is a 'thrifty Christmas pudding' from the rationing years, from Marguerite Patten. Since it reduces the need for sugar by including grated carrot, and since I like carrot cake, I'm thinking of substituting pineapple (probably candied) for the mixed dried fruits that are called for. So, a steamed carrot cake pudding.

What could go wrong? (Don't ask.)