Just not feeling up to much these days. Keeping the basic sides going, and sloppy joes are a staple.This is about what I’m calling going the extra mile. I bought a couple of sweet potatoes so I would have some on hand for a Hot Mess and waited too long. One of them developed moldy soft spots so I cut the bad out and baked the rest of it in butter and olive oil with a touch of pancake syrup and a sprinkle of brown sugar. Not bad! The chicken thighs were from frozen in the instapot and finished in the toaster oven with sesame oil and oyster sauce. The green beans got the same treatment in a saute pan.I made the reuben sammiches the other day and put the rest of the corned beef in the fridge. Hash was the best use for it that I could think of. The chives are sprouting in the pot I left out all winter on the patio bench so I cut them off for a little color. I should separate them and re-pot.From his spot on the couch Gabe can keep an eye on the picnic table feeder. Provided, of course, that the solid door is left open. He lets us know if the is a dangerous squirrel about.Ramen is a go-to when imagination fails. Plus, it’s easy and I’m lazy.Katie, checking out the stump while on a pee run.
A week ago it was in the mid-seventies. But a week of storms has left us with knee-high snow. Pain to drive in, but so very pretty.
The rock garden
Aspen tree Continue reading
I love this stuff. Last fall I cut all the parsley I had growing in pots on the patio, chopped it all in a food processor, and froze it in a silicone muffin tray.
Once thawed and some water drained off, it was easy to finish with garlic and vinaigrette. I used some pepper flake for a little heat, salt and pepper, and made do with dried oregano.
I’ll be bummed when I run out of those candied jalapenos. The slaw is from a copycat KFC recipe. It’s a favorite of Mrs J. I’m torn between it and one using shredded cabbage and fresh peppers in a sweet and sour dressing. I think the vinegar slaw works better as a topping on fish or pulled pork. YMMV