The usual chili with both ground beef and chorizo. I like the kick this one had from the fermented peppers. I used those copycat chili beans plus a can of Kroger house brand beans because I ran out of the homemade.
Back to Basics Cooking
I made vegetable stock the other day, it went right into the soup. The Thai, sweet basil, and flatleaf parsley are all big enough to crop so they went in there. I just bought some thin Chinese noodles that I tried out. They work well enough, they claim to be egg noodles but use only the whites.
I tried out one of the rolled up pizza crusts and managed to get it somewhat ready for toppings after a struggle. It needs to be room temp to unroll, but it needs to be unrolled right onto a baking tray because it is then hard to move, being very stretchy. The sausage and olives went a long way in covering up rookie fumbles. Probably not going to try it again
I always put a big onion, chopped, into mine, and chopped peppers, too. My sauce is ketchup and Sweet Baby Ray’s BBQ sauce, along with mustard and brown sugar.
Fish for Lunch
Lightly breaded tilapia with fermented peppers and sides of mac salad, slaw, and baked beans. A cucumber tomato vinaigrette lurks in the background. Still working with supermarket tomatoes, alas.
Burrito and Chips
Chicken & Chips
This was good. I bought leg quarters the other day, these were cut apart, rubbed with paprika and garlic, and baked at 350 for nearly an hour. The fries were twice fried and then dusted with kosher salt and parmesan. The canister parm that looks like sawdust. Penny wise and pound foolish, me.
Ham and Eggs on Toast