Yup. That’s the way to go.
Happy Anniversary, @ChoatieMom!
Spaghetti and meatballs, tossed salad and an old fashioned apple cake for dinner/dessert.
It was last weekend when I made the meatloaf for my male friend. The next night, spaghetti with meatballs. He asked for no meat for tonight, so probably fish and chips.
I only know how to cook simple food and soups, and baking.
^^ Simple but delicious is better than fancy but bland!!!
Our local farm stand still has all kinds of greens and lettuces. D bought a large quantity and cooked them using this recipe:
https://www.jamieoliver.com/recipes/vegetables-recipes/italian-style-greens-ricetta-tipica-per-verdure-verdi/
They were delicious. Grilled salmon with a brown sugar mustard glaze was the main course.
I’m looking forward to November 1st. That’s when bay scallops are available in my area. I love scallops, but love bay scallops even more.
Friday night sushi from one of our favorite places that is trying to stay in business with takeout only. It was delicious while finishing the first season of Stranger Things.
@Bromfield2 any special place you buy those scallops? Are they Vineyard/Nantucket?
pre-game Cheerleader breakfast at our house. Taylor Ham, Egg and Cheese on rolls. Several girls are now hooked.
Interesting listening to my daughter explain the Taylor Ham vs Pork Roll battle here in NJ. ?
@lookingforward I’m in MA so I get the Nantucket bay scallops from a local fish market. I have also found them at Whole Foods, which had fresh ones in the fish market and also some frozen.
Thx, Bromfield. I’m a little closer to the coast but never heard of the season. Usually like the bigger scallops but will look.
I just saw that this fish market ships the Nantucket bay scallops overnight. I shop at this market and it’s reputable. Caution–I’m sure this isn’t cheap, but IMO worth every penny. If you like sea scallops, you will definitely like bay scallops.
I’m sorry, what now? Those are fighting words! LOL.
I lived in and around Boston for 8 years, now in Jersey. I could drone on about all the many reasons Boston is superior to the NYC metro area, but bagels and pizza are NOT on that list of reasons.
Headed to an outdoor potluck late this afternoon. Bringing this, as it seems perfect for a crisp fall day: https://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe-1939580
You people with your fresh scallops think you’re so awesome…just because you don’t have to thaw them out before cooking and ignore “that smell” you assume you are soooo special…give me a break.
Actually you are awesome and special and very lucky and probably know the best recipes ever. I love scallops but we aren’t getting any fresh ones here in Texas.
Well, we do have good barbecue and Tex Mex here, but I DO love a good fresh scallop!
Not to worry, we do have to rely on frozen scalllops, at some points. My understanding is that, other than for local distribution, many bigger operations flash freeze them on the boats. I’ve seen the scallopers off Gloucester, MA.
Lol, when DH and I would drive across country, we couldn’t wait for TX and NM Mexican places. But we do do a great fresh fish taco here.
I’m lucky that in Cape May, I can get them almost literally off the boat. I regularly kayak by the scallopers coming in or out of the harbor.
Made chicken with a mushroom sauce for dinner last night, served over brown rice.
That was healthy, but I also made these Pumpkin Cookies:
Happened to see the recipe and thought they looked seasonal and good (they are). Note I only made half the recipe and there are still too many for H and me.
Those cookies look good @FallGirl ! Whenever I bake I either give away or freeze at least half. Even brownies, cakes, pie whatever - I will cut in small serving sizes and freeze so that I can pull out one when I want a treat. If it’s in the freezer I’m not tempted to just eat it all!
Last night for meatless monday I did a veggie drawer clean out “bowl” and it was awesome!
Took all the random veggies that were down to “just a little left” - a few small golden potatoes, shallots, mushrooms, long thin eggplant, jalapeno, broccoli, cabbage. Also a can of drained chickpeas for protein. Tossed it in olive oil and seasoned heavily with paprika, salt , pepper, garlic, and crushed red pepper. Tossed in some fresh parsley and cilantro. Roasted for about a half hour.
Took some fresh kale from my garden, massaged it and dressed with a little lemon juice. Put that in the bottom of the bowl. Topped with roasted vegetables and some crumbled feta. Dressed with a little vinaigrette and some creamy maple dressing I had left (mayo, dijon, maple syrup). OMG it was so so good! Leftovers for lunch today!
I could eat “bowls” every night. Greens or grain (or both on the bottom), veggies and a protein on top. Finished with a sauce/dressing of some sort.