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Has Achieved Nirvana |
Happy anniversary to the SKs! Everyone's food looks great.
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Beatification Candidate |
All that stuff is comfort food for me. I feel happier just looking at it. Big Al
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Minor Deity |
That sounds great (and classically Indian, except they'd probably use ghee too), but don't you worry about getting enough protein? Sorry, if I missed your mentioning it before, but are you vegetarian (VEGAN)?
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| (self-titled) semi-posting lurker Minor Deity  |
thanks y'all!
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| Foregoing Practicing to Post Minor Deity  |
The avocados have been ready for days, kept cold in the fridge to avoid spoilage. I fear they must be used tonight.
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Minor Deity |
Avocados last a long, long time in the crisper if they were not too ripe when put in. I tried to use one I put in a coupe weeks ago and it wasn't ready yet. Tonight is grass fed filet mignon and Golden Lamb signature salad. We got out and went for a long country drive and a walk in the woods. It was nice.
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| Has Achieved Nirvana |
I shoulda gone to Mik's. Cheater's Giambotta here. Less than 20 minutes to prepare.   Could eat as is:  Or add a tomato sauce, crushed red peppers and/or grated parmesan: 
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| Minor Deity |
Recipe please?
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Has Achieved Nirvana |
That looks terrific! 
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| Has Achieved Nirvana |
The roasted potatoes with onions and peppers are from Trader Joe's. Frozen. They're heavy on potatoes, so sometimes I saute extra peppers, onions, and/or mushrooms if I have them around. I use one bag for the two of us, which is good for three generous meals. The two of us have dinner and then mr wtg has lunch the next day. The Jennie-o fresh turkey sausage isn't bad. They have sweet Italian and hot Italian versions. The package has five sausages. I used two snausages to one bag of the spuds. I think three sausages would have been better. Dump the spuds in a preheated skillet and cook till they get a little brown; they're already cooked, so you're just heating them and adding some color. While the spuds are cooking, slice the sausage into bite size pieces. Saute in a separate pan till they're cooked and brown. Dump everything together. I use any kind of pasta sauce that might be hanging around in the fridge or pantry and we individually dress our spuds/sausage combo. I like crushed red peppers and the cheese, too. We're doing a lot of these easy-peasy skillet kinds of things, using stuff from TJ's plus some kind of protein, often some kind of sausage. Usually the sausages are pre-cooked. I did a red and green cabbage saute with some smoked pork sausage chunks that was really good. I can post the recipe if anyone's interested.
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| knitterati Beatification Candidate  |
Last night’s comfort food dinner: frittata! We have 3 dozen eggs here, and need to use some. (Costco purchase a couple weeks ago plus a dozen fresh eggs from church music director.)  36CA0E33-EF0F-4787-BFBC-FD273CC16410 by pianomom2001, on FlickrThis one is based on some cactus tamales we had in the fridge. There’s a family that sells them door to door; they usually come every 2 weeks. We don’t usually eat all of them, but we always buy them to support the family. And they’re good! I heated and broke up 4 tamales, used 8 eggs, 1/2 cup milk, a handfull of shredded cheddar cheese. Here’s the Epicurious anything goes frittata recipe that I always use. Served with seasoned black beans on the side.
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| Pinta & the Santa Maria Has Achieved Nirvana  |
We have the same dishes! Dansk Bayberry if memory serves.  | |||
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| (self-titled) semi-posting lurker Minor Deity |
Hey WTG, your Giambotta reminds me, have we ever talked about Caputo’s grocery stores? (We’ve talked about Mitsuwa but maybe not Caputo’s) We used to always go there with my dad, maybe the one in Bloomingdale? Not only do we not have a good Japanese store down here, but we also don’t have a good Italian store either!
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