Barbecued boneless breasts. Freshly baked biscuits. Alfredo noodles with a Texan tomato sauce. Green salad.

Fruit slices for dessert.

That was afternoon dunch (or is it linner?) about 3:30

I'll have a garden salad later on with cheese and crackers.

We're just on a different schedule here.

I think I'll season some chicken thighs and drumsticks with jerk seasoning and drizzle a garlic/honey mixture over the top and pop it in the oven. Sounds like that should be pretty foolproof and will certainly be enough to accommodate 2 extra people for dinner.

I guess for sides I'll have buttered noodles and broccoli. I have some shortcakes in the oven right now and will serve those with a spoonful of blueberry pie filling and a scoop of vanilla ice cream (or as I prefer, milk).

Haven’t had this in a while
Had a London broil we were gonna use
For beef n broccoli we sliced it thin
Put it in crockpot with onions n garlic
Beef stock s+p 8 hrs later soo good
Sauté up so mushrooms n magic.

Haven’t made that in a while. Next week after we re-provision.

Enjoy!

My daughter in law has invited me over for dinner.

I am happy for the company and I don't have to cook or cldan up.

Baked with carrots. Herb stuffing. Thawed xmas cookies from the freezer, and coffee.

Dad had bowtie pasta in Alfredo sauce w/ ground sweet Italian sausage, peppers and muschrooms. Zucchini on the side.



Al and I are having chicken parm over spaghetti

the last of the birthday cake for dessert

called Murgh Masala, mostly based on an Ishmail Merchant recipe. However, I had 2 chickens' worth of dark meat and didn't feel like cubing it up, so kept the pieces whole. It tastes great, but I might add a tiny bit of cinnamon next time. WTH. Also, jasmine rice, cooked plain, and a roast sweet potato.

I went to the coop yesterday for senior discount day and got 2 huge whole chickens, almost 11 pounds. The breasts, deboned but skin-on, are freezing in a single layer before I finish packaging them up. Each will be one 2-serving meal. The wings went in the freezer wing collection, which is now up to 2 pounds. Eventually we'll have a wing-ding. Wing tips, bones, backs, necks, etc, go in a freezer soup bag. There are also enough trimmings to make 3/4 pound of chunks for stir-fry. All the dark meat got cooked today in the curry and each piece is large enough for one serving. I'll probably end up freezing some of that as well. So, nine meals, 18 servings, in the fridge or the freezer. Not counting wings and soup parts. That oughta last for a while.

Now I'm hanging out with a Bloody Mary, waiting for Inspector Morse to come on. Tomorrow, my vacation is over and it's on to continuing education convention. I've decided to spend two days focused on radiology, infections, and toxins. Whee!

and dinner today was mainly leftover duck from yesterday's dinner, with rice, and some Brussels sprouts from a big stalk I picked up at a farm stand on the way back home.