In a Dutch oven:

Layer of sliced yellow potatoes on bottom
Layer of sliced yellow onion
Layer of thinly sliced green cabbage
1 lb sweet Italian sausage
Apple slices
Another layer of cabbage
A drizzle of bacon fat (or dots of butter)
A few sprinkles of dried thyme
Lots of black pepper

350 degrees in the oven, for 90-120 minutes.

Yum

Boneless breasts double coated with egg and flavored bread crumbs pan fried to a golden brown crust.

Steamed asparagus with flecks of red bell pepper and butter. Homemade French fries.

Orange slices and spiced brandy.

Steam-fried in evoo and veggie broth: chopped celery, red bell pepper, carrots, cabbage, scallions, garlic and thinly sliced mushrooms. Add a can of drained petite tomatoes, cooked black beans and spices (chili powder, cumin, oregano, paprika, and cayenne pepper). Add .5 cup cooked frozen corn. When done blend with precooked basmati brown rice. Serve with fresh avocado slices and pineapple-tomato salsa on the side. Iced black tea to was it down. No dessert. Cheers!🥂

Pudding before bedtime.

Good Evening

Seemed like a good night for comfort food, and we can eat on it for at least a couple of days. Friday is going to be spicy style Red Beans and Rice with onions, celery, and hamburger. My own concoction, but man, is it good... especially with cornbread and lots of cheddar cheese and sour cream! My meds get refilled on Friday, so I'm planning on making it a good day doing things I not only NEED to do, but WANT to do. Like cook and bake. Looking hard at en EggNog Bundt cake recipe for the baking side of things!

Be able to change the ingredients into a second dish. Both those options sound quite different from each other.

Wild rice doesn’t have a lot of carbs like regular rice and I find it even more delicious. I should use it more often.

I tried an experiment with the wild rice. I LOVE the intense, nutty, snap of flavor and toothiness of wild rice. There's nothing like it in my book. I make sure to always keep a bag handy for when the craving starts.

This time, however, instead of just rinsing the rice before cooking it, I let it sit in the frig in water overnight. True, it didn't take as long to cook, but that toothiness I love wasn't there. Seems pretty obvious, but sometimes you just have to prove it to yourself. So, for now, teeth be damned, I'm going back to the old way of cooking it! (LOL)

My only problem is grandson got hungry in the middle of the night and attacked leftovers and then again for lunch today. What was suppose to feed us for two night's suppers is now barely enough for me and DH. (SMDH) My budget can't afford much more of that, and I'm not sure what to do. I don't want the grandson to feel bad... that's not my intention. And he helps with $$ as he can, but our SS just doesn't go very far, and groceries are on the lower end of the priority list for us. So, somehow, I have to broach the subject without hurting his feelings, etc. As a former fat kid myself, I understand all too well the emotions involved.