Well, lets. see. I am quickly (after 50 years in the kitchen :-/ ) that the more varied ingredients I have at my disposal, the easier it is to scare up a nutritious, tasty meal. I know I have mentioned this once or twice already, but I really loved the pesto I bought at Lakewood Meat and Sausage.
We were able to eat the Cheesy Casserole twice and this morning I am going to freeze the rest. It just can't be finished today.
I made pasta with pesto again. Phil was happy. Me, too, for that matter. I paired it with oven-roasted cauliflower and Swiss chard. I opened a nice bottle of wine I had picked up at Murrieta's Well winery; a delicious red blend called The Spur.
Then I made the minestrone. I forgot to tell you about the minestrone. My friend Gary sent me a recipe the other morning. It sounded delicious and I happened to have all the ingredients, it looked to be a cold day, so I made it. It called for beef, which is traditional in minestrone. I have made it in the last without the beef and Parmesan cheese, but it was always missing something. I believe now the answer is SALT. Everything tastes better with salt.
But I digress. I made a huge pot with 1 pound of stew meat. In reality, that is not much meat for the number of servings it created. And Phil was so happy to have some meat. He had gone out with his mom the day before and stopped for a hamburger on his way home. I really don't want to see him sneaking out for meals, so we are starting to achieve a balance. Great!
Needless to say, with the casserole, pesto, and soup, we were set for food for three or four days. Last night, after our daily errands and cleaning the garage, I decided to toss a couple of potatoes in the oven. We had baked potatoes and salad for supper. Perfect. Oh yes, and finished that wine.
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