What are you cooking or baking today?

Well, I am cooking in shifts today. Have a pot of field peas w/snaps and that magical spice, bacon grease cooking. I have okra thawing for fried okra, already mixed up the dredge. Cornbread is mixed and in the fridge, of course going into a hot iron skillet, with the secret spice, bacon grease. Have not decided on the meat yet, either a pork chop or beef filet. I have also pulled the makings for a peach cobbler.

I like good country food. Sorry I have no gravy involved but some vanilla ice cream on warm cobbler wiill be the gravy. This is how my Mom cooked growing up, she lived to 90 years old, so it is good enough for me.

Right now, time for a nap!!
 
Wednesday I bought a lot of fresh local veggies. Spent ages today prepping them for various meals for company this weekend. DH was delighted with the homemade potato salad at noon. He said mine is his DS2‘s favourite. Had to break it to him that I buy a store brand and mix in fresh cooked potatoes. Usually the base is the one from Costco. I agree that 100% from scratch is best; I just don’t want to spend all that time and I hate knowing how much mayo I use. I figure if I don’t really know it can’t be bad for me.
 
Jules said:
Wednesday I bought a lot of fresh local veggies. Spent ages today prepping them for various meals for company this weekend. DH was delighted with the homemade potato salad at noon. He said mine is his DS2‘s favourite. Had to break it to him that I buy a store brand and mix in fresh cooked potatoes. Usually the base is the one from Costco. I agree that 100% from scratch is best; I just don’t want to spend all that time and I hate knowing how much mayo I use. I figure if I don’t really know it can’t be bad for me.
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Love this - I've done similar "kick it up" tricks with purchased foods. Nobody needs to know nuthin' from nuthin', right?

Good to know about Costco's potato salad.

Re mayo for salads: I usually use light mayo or an equal mixture of real mayo and light. Can barely tell the difference.
 
Another variation on my original soup recipe. (post 1648)
3 Large Onions
4 yellow Capsicums
1 kg Parsnips

Saute above for 20 minutes in Olive Oil in a 6 litre pot.
Add 1 Litre Vegetable Stock
2 kg pumpkin puree
1 cup each of dried split peas and lentils (1 cup before soaking) - pre soaked
Simmer further 20 minutes

Add
1 Tbspsp Garlic
2 Tbsp Keens Curry
2 Tbsp Worchestershire Sauce
Mix the above together to form a paste, add to soup.

2 tins chopped tomatoes
1 1/2 litres boiling water
Simmer further 30 minutes
Puree all
 
Tonight was kielbasa, fried potatoes & swiss chard. First time for cooking swiss chard ... my veggie guy told me to cut up the stems & cook them first in some olive oil & sliced garlic. Once they were tender to add the chopped leaves. It tasted more like spinach to me which I like, but not sure if I'll cook these again. Hubby & I was full, so we skipped dessert.
 
It's sourdough day.
I've been seeing these short videos on making all kinds of things from cottage cheese. I like cottage cheese.
Chips they swear are delicious, brownie type dessert, and ice cream. I want to try the first two.
 
Last night I did a small pork shoulder roast. I just browned both sides with salt, pepper & marjoram. I deglazed the Dutch-oven with 16 ounces of lager beer & put the pork back in & roasted it until tender. Fried some potatoes & onions to go with it. I ate too much again.
 
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