Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
Are they still in business?
(joke).
Sounds yummy!
But I think I overdid it, I feel like a little pig🐖🐽🐷
Don’t forget to add chocolate syrup on top of your ice cream.
Just finished watching Psycho. Am about to watch The Birds in a bit after I make a salad for our dinner
i snacked on hummus and pita bread earlier so I am not very hungry.
add some strawberry or pineapple topping…that’s fruit .
(who needs balance)
We add fettucini or large elbow mac to our chicken and broth, always.
I'm available if needed in my semi-attached one room cottage behind the lake "house" common rooom (open kitchen and large table with TVs and game system, two baths on one end and a laundry/storage room) but the graduate is hosting. It's perfect for a party and a big reason I invested in this place. The fun and memories are worth the effort. First Sunday in July is a family reunion- the first since my parents stopped hosting one about 20 years ago. I don't have my parent's home with its big shade trees but I will have shade from a few tents and pavilions. By the time the pecan trees are big enough to shade everything well I will probably be too old to host but maybe someone will keep it going.
BTW; it was fun watching the foster son and two older grand-nephews making hamburger patties out of 30 lbs of fresh ground sirloin Friday night! They made 122 patties. I figure what isn't eaten at the party can be put in the freezer and enjoyed later this summer.
Strawberry shortcake!!!!! YUMMO!!!!!!
Enjoy dinner, everyone!
I'm adding a couple of gallons worth to my rainy day pantry; figure I can rotate that much through in a year or less. I do not trust the stability of cartoon storage for longer term so I'll stick with the canned evaporated milk for longer term cooking milk.
I use red wine vinegar in salads too. I do like it in salad dressing. My glaze was, eh…not great.
I do use a fruit based pepper jelly, either peach or pineapple. Unless I find a fool proof glaze recipe I am going to go back to my pepper jelly that I buy at the farmers market.
Apricot on lamb sounds amazing! My favorite lamb dishes are from our Greek festival. Oh my gosh, so delicious!
I once did a lamb roast with an apricot glaze which was great. I can see the pepper jelly would be good on pork. I tend to buy extra of things I can't get easily in the supermarket.
I could use your help! This is the second time I’ve screwed up my pork loin. Oh well…
Maybe, I shouldn’t have tried to cook this evening, kind of bummed out by a few things and my heart wasn’t in it.
I love to cook and I am a pretty good cook but I goofed this time.
I can’t seem to find a glaze that works. The other one didn’t even stick to the loin. This one didn’t taste the way I wanted it to.
Next time I go to the farmers market I’ll be buying 6 jars of my favorite pepper jelly because that makes a great glaze for my pork loin.
Thanks for your suggestions. They sound better than what I cooked! LOL 😆
I was wondering if pineapple, crushed maybe, would be a good sweetener with red wine vinegar on pork, maybe apple sauce or both, hmmm, love both with pork, now I will need to try this idea.
I am getting ready to bake a pork tenderloin. The last time I made it I wasn’t satisfied with the glaze that I made for it. It was a honey mustard glaze that looked good but for some reason it came out kind of bland.
I usually glaze my tenderloin with pepper jelly from a vendor that I love at my farmers market. I’m out of the pepper jelly right now. It comes out delicious when I use the pepper jelly.
Does anyone have a favorite recipe for a glaze suitable for a pork tenderloin?