My wife (and our kids) is home after a few days downstate. It was nice to eat some food that has a low risk of waking me up before my alarm clock does.
Tonight was grilled chicken, rice and mixed veggies. For a simple meal, it was a delicious change.
I pulled a meatloaf I made a couple of weeks ago out of the freezer. That and steamed broccoli and cauliflower. I just realized it's 7:00 so I need to throw it in the oven.
Jasmine Rice, Canadian bacon cured with rosemary, Fried Collards, steamed broccoli, Butter fried onion, sugar snap peas, bok choy, brussel sprouts, mushrooms, carrot, fresh garlic and spices. Organic homemade pasta sauce from scratch. It turned out delicious until I added Deflaves secret ingredient....... anchovy paste. Fresh new tube and just a dab to mess up de flavor. That's what I get for watching the galloping gourmet.
Ribeye portobellos and sliced onions fried while the steak rested yellow potatoes sliced thin, coated in olive oil with garlic salt, spread out on a cookie sheet, topped with parmesan and roasted at 425F until the cheese browns green beans roasted at 425F
You really need to stop mentioning Conecuh Sausage.....stuff has been hit or miss lately as it is! LOL I always buy a "Family Pack" whenever I find them at the market, freeze for future use! EVERYONE that has tried it, always wants to know where to buy it......
Embarrassed to say what I ate tonight, but who rushes to clean a SA after just 150 of ACP.
It’s a 1911 not a Glock. A Glock will run no matter how dirty but a 1911 is a different beast. They’ll get sticky, finicky and prone to jam if the air quality is less than perfect. 😁
The tight tolerances lend themselves nicely to accuracy but they’re an easy pass for me for a carry gun. (Flame 🔥 suit on)
Two nights ago, I made for me and the boys and my fiance some soup, which I’ve been doing a fair amount lately. It’s full of all kinds of veggies that they will eat in this format, but not raw or even just cooked alone without complaint. Last night, I offered to order anything my fiancé wanted for dinner. But she wanted the soup leftovers instead. It makes about 8 large servings. Often, I do it with flank steak and beef broth, instead of the chicken & crab mentioned below, which is equally good. When I do the beef version, I dump in some red wine for flavor, and sometimes I add diced walnuts. All of the fresh veggies mentioned below are diced.
48oz chicken broth Olive oil (a fair amount) One entire red onion One red bell pepper One green bell pepper One big tub of sliced Bella mushrooms Frozen corn Some frozen mixed veggies Four Roma tomatoes About 1/2 cup of minced garlic About 1/4 pound spinach and spring mix (again, diced) A healthy dose of Lawry's seasoned salt and Montreal Steak seasoning.
Low boil all of that for an hour, stirring occasionally.
About 50 minutes into that, throw in 16 ozs of canned crab meat and 3-1/2 lbs of diced chicken thighs (can’t stand white chicken meat). Continue to low boil for about 10 minutes.
It’s really popular around here, and the boys are fondly eating a lot of nutritious foods that otherwise would lead to some complaints. When I do the beef version, I don’t use tough stew meat and cook it for hours. I just use flank/skirt steak diced up or even diced ribeye meat and sometimes throw in some diced bacon. After about 10 minutes the steak is still red and tender.
Embarrassed to say what I ate tonight, but who rushes to clean a SA after just 150 of ACP.
It’s a 1911 not a Glock. A Glock will run no matter how dirty but a 1911 is a different beast. They’ll get sticky, finicky and prone to jam if the air quality is less than perfect. 😁
The tight tolerances lend themselves nicely to accuracy but they’re an easy pass for me for a carry gun. (Flame 🔥 suit on)
![[Linked Image from i.postimg.cc]](https://i.postimg.cc/cLrYZ6Jv/A31-AEFC7-5-B42-4-EDD-8440-87237171-B7-EB.jpg)
[/url]
![[Linked Image from d7g7q7y3.stackpathcdn.com]](https://d7g7q7y3.stackpathcdn.com/wp-content/uploads/XDSG93345ST.png)