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Went to see grandbaby and kids took us to lunch. Super good, but way more fat then I am used, so my stomach is a little queasy. If anything, leftovers tonight. Will probably graze on some veggies.
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I made an enormous amount of my annual Cajun "goulash" with fresh tomatoes. A gallon ice cream pail's worth for Bachelor Son, a quart for friends and a selfish bit for us, both in the refrigerator and frozen for later.
It's neither Cajun nor goulash. Here in the Midwest we fry up onions and hamburger and add elbow macaroni, some form of tomatoes, maybe other vegetables and our "secret" seasonings and call it goulash. I think most everyone my age grew up eating it and it was a staple of potlucks.
Mom's recipe was so secret that it took her until I was nearly fifty before she'd disclosed the total ingredients. She'd dole out one every so many years. It was sort of a joke between us.
I add bell peppers to mine and generous amount of Cajun seasoning and when I make it with fresh, peeled tomatoes out of the garden it really tastes special The men top their servings with shredded Parmesan cheese.
DH came into the kitchen and remarked I had a smile on my face. I told him that it makes me happy when I have really good ingredients to cook with. The bell peppers were thick-fleshed and enormous and the onions were new Vidalias. Not much I can say about homely old standby elbow macs except that they hold the sauce well. And I did strive for al dente otherwise they're not very appealing.
Tonight's request is noodle casserole and cucumber salad in dill,lemon,yogurt sauce.For dessert chocolate soup and for the grownups added brandy and Kahlua.
Tonight will be Chinese: I can't wait to try the bok choy I got on Sat from the farmers market, will have shrimp with the fried rice and have some pot stickers I will add, plus have snow peas. If that isn't food spoiled brat will have to starve.
Grilling up shish tawook tonight. I will serve it on Syrian bread with tzatziki sauce. I am making an arugula, fig, goat cheese and walnut salad with a balsamic vinaigrette too.
Grilling up shish tawook tonight. I will serve it on Syrian bread with tzatziki sauce. I am making an arugula, fig, goat cheese and walnut salad with a balsamic vinaigrette.
Tonight we are having Chicken Tikka over rice; Asian crunch salad with a peanut butter dressing, homemade naan, and raspberry sorbet with butter cookies for dessert.
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