Dinner tonight - or last night.

Hello, Kid..

Hello kid.

hola, chico

Hey Farmer sprout

Thank you for greeting J.B. Hes a great kid.

A quasi-beef stew cooked in a slow cooker. (Yep! I've plagiarized djjd!)
top cut, potatoes, onions, carrots, red peppers, jalapeños, lots of fresh garlic

For dessert tonight: tiramisu cake.

Hello tsarstepan.
How was your tiramisu?
A friend of mine, made tiramisu for Christmas. It was the third year in a row. Past two years,..taking a forkful, was equivelent of doing a shot of booze. This year she made it perfect.

Found a quesadilla maker under my tree.
Found Taco Bells quesialla secret sauce online.
http://www.recipezaar.com/Taco-Bell-Quesadillas-78194
That will be tonight.

We had beef tenderloin, blue cheese potatoes, green bean bundles, layer salad, yeast rolls and LaCrema Pinot Noir...it was so good. We are having beef tenderloin sandwiches tonight...oh man, it was a Merry Christmas.

Real tiramisu is my favorite dessert EVER!

As for this faux tiramisu style cake? It was fair. I got it at bakery on a whim.

I'm jealous! Homemade tiramisu?! That's true love in pastry form!

last night.

my favourite of the season - pretend Christmas leftovers!

we did have some leftovers - peameal roast and baked chicken breast - I diced up the peameal and pulled the chicken breasts apart

started my big saute pan with 5 broken up pork breakfast sausages, a pound of sliced mushrooms, about 6 stalks of celery chopped up roughly, 2 sliced red onions, a handful of diced carrots

after everything was a bit shiny and starting to soften, I added about two cups of ff chicken broth from a box

let the whole thing shimmy in the saute pan for about ten minutes while I attended to important FB cafeworld business

added the peameal and chicken - lid back on for about 15 minutes - added about another cup of chicken broth around then

lifted the lid, stirred in a box of PC cranberry stuffing mix, put in about two cups of frozen corn, turned the heat off, put the lid on, left everything alone for about 15 minutes

served!

I had some heated up in a pan with red cabbage for breakfast/brunch today.

leftover leftovers

soooooooooooooooo good

Tried using broken up rice noodles instead of rice with my borlotti bean/bratwurst/mushroom/onion chile. Wrong move, but edible.

crockpot of chicken soup/stew

chicken, carrots, parsnips, yellow and red fingerling potatoes, peas, rice, cabbage

black pepper, basil and bayleaf

last night we had a sweet potato, turnip and carrot mash with a salad

simple = good

Sliders. Crisps on meat. Buns grease steamed. Sauteed onions. Ketchup, mustard and pickles. I stopped at four.
Hand cut, peanut oil, double fried, fries.

Tomato/onion/bit of carrot/green pepper/mushroom/garlic/basil/oregano/white wine/water/hot italian sausage sauce with pasta.
Didn't like that pasta, so will turn the sauce into soup today with some added chicken broth and broken spaghettini.. mebbe add scallion greens and or some swiss chard.

I miss my beef vegetable soup when it's cold like this.

trying to substitute a pork roast. now I know why we eat more beef. pork is hell to cube...

I need a cleaver, i do.

Whoa, Alex....fat city!

I made a truly bad medley of leftover mac and cheese with greenbeans - and diced tomatoes and enchilada sauce and a wedge of chorizo (small, really, first time I bought it here) plus sauteed onions and some sliced porcini - too damned greasy, needed diluting by a gallon or so. I may have to toss the chorizo.. not to mention the pile of doo that was this concoction.
so, that was last night.
Tonight, the simple - a good flour tortilla (hard to get here from my pov, as they only stock the texas kind of fluffy flour tortillas in most markets, instead of the sonora type...) wrapping two scrambled eggs and jalapeno bits, olive bits, garlic smidge, pepper, curry smidge.
There, that's restorative.

I hit the grocery store, so more fun in the kitchen tomorrow.

Had to tell the manager about the rustichella d'abruzzo pasta that I had bought (chitarra, in this case). Best pasta I've had in a long time, and I figure it is a trial situation for it. I figure it needs the vote as it is pricey in contrast to the regulars.
Talk about tooth! Al dente with flavor and, cush...
(took me about a year to get them to have 'fresh' mozzarella - no, not bufala). I love it there - the market is heavy into new mexican spices, condiments, and new mexican everything else, which I like (except for those damned texan tortillas, which, like elephants, take up the room. I won't admit they could be new mexican tortillas.) But they also have good chocolate, and are visibly improving the produce section - far to go, but much better than not too long ago.

In Detroit, there is a business that makes the tortillas for most stores and restaurants in Mexican town.

Osso, what is good mozzarella that is not bufala? (Duh?) I have no luck with finding good fresh mozzarella...what should I look for? Now, tortilla...different issue....corn v flour. The flour ones I find a doughy, and the corn, tasteless and indifferent. I am not in the SW US, but there is a large immigrant population here in NC...where would I find good products? Any ideas?