What Are We Eating For 2014 ..

Steve

Steve

Well-known Member
Location
Massey, Ontario, Canada
Thought I would start a new thread for the new year..

For New Years Eve, I am going to make an Italian supper..

Veal sausages (the inside) with wedged red onions, garlic, julienne red pepper, mushrooms in a red wine sauce and poured over a bed of pasta (linguini)...

A fresh salad with my own dressing on the side..

A strawberry S/F jello mould served with berries and heavy cream..

Pot of brewed decaf.....
 

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Fur new years day we will have the traditional new years meal for this part of the country:

peas, hog jowl, greens and cornbread. A poor man's feast fit for a king.Will serve with onions and hot peppers.

Before and after new years while watching football games I've stocked up with cheeses, crackers and little smokies.( bite size sausages) Also plenty of pickled cucumbers,beets and okra from our garden.
 

Tonight it's pepperoni, olive, onion, mushroom pizza. Pizza is one of the Foods of the Gods, I'm sure of it.
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I was 19 years old and in the USAF when I tasted my first pizza. I had no idea what I was getting but I've loved pizza ever since.

This was at a place called Sussy's in Oklahoma City. One of those narrow front downtown buildings back in the days when cities had downtowns.

I had been out of the Air Force for a couple of years before my hometown finally got a pizza hut. I was one of their first customers.
 
rkunsaw said:
I was 19 years old and in the USAF when I tasted my first pizza. I had no idea what I was getting but I've loved pizza ever since.

This was at a place called Sussy's in Oklahoma City. One of those narrow front downtown buildings back in the days when cities had downtowns.

I had been out of the Air Force for a couple of years before my hometown finally got a pizza hut. I was one of their first customers.
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My first memories of pizza were those Chef Boyardee pizza's in a box. Mom would roll the dough out, put it on a cookie sheet and then put the stuff on it. I can only imagine how awful it would be now!

There was a Shakey's Pizza place in a near-by town that would would go to once in a blue moon when I was a teenager.
 
With the extreme cold we are having, I am looking at a meatloaf for tomorrow (Thursday) supper.. Comfort food !!!

I have all kinds of veggies but I think I will be making a broccoli salad which should last a few days..
 
We still have peas,hog jowl and cornbread. We ate all the kale. I think I saw a jar of turnip greens in the pantry.

Last night i had a fruit mixture of apple, mandrin orange,banana and grapes to snack on.
 
Old Hipster said:
My first memories of pizza were those Chef Boyardee pizza's in a box. Mom would roll the dough out, put it on a cookie sheet and then put the stuff on it. I can only imagine how awful it would be now!

There was a Shakey's Pizza place in a near-by town that would would go to once in a blue moon when I was a teenager.
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Boy did that bring back memories. It was a real treat for us to have the pizza in a box by the "Chef". I don't think they even sell them anymore. Seeing as my car is giving me grief and I was planning on getting groceries today, I might just have to order a pizza for dinner.
 
Boy was that meatloaf ever appreciated in this cold snap..

For tonight, I again will cook inside.. With the temp at -38c and a windchill of -51c, inside is looking good..

Chicken thighs B/S in a honey garlic sauce..
Brown rice..
salad..
Pot of fresh brewed decaf..
 
Supper tonight (Saturday) I am looking at a slow cooker stew..
I have just over one pound of cubed stewing beef that I will sear in a fry pan first to brown and then put in the slow cooker with some wine, stock, and worchester sauce as the liquid.. chopped garlic ..
On low for about 6 hours..
I will chop up some carrots, celery, mini spuds, mushrooms, onions, frozen peas, herbs and spices, and add them into the pot for about 2 hours before serving..

Voila !!!! A stew for this snowy, cold day......
Served with a mamaliga and one has a ................. perfect meal ........
 
Today is a food shopping day.. We go food shopping only once a week which is usually Friday or Saturday but the awsome snow storm delayed us till Sunday this week.....

For tonight, I took out of the freezer a package of chicken drumsticks which I will BBQ..
Temperature is a warm -15c which means "outside cooking"....

A salad to go with it.. (the veggies)
Some couscous as well.. (the starch)

Breakfast will be an omelette for Princess and some french toast for me..
Lunch.. Something for Princess and nothing for me...
 
I know exactly what you mean.. We don't have a grocery store in our village so we must go about 30 kms to the larger town to grocery shop..
I make a list and follow it pretty close.. If we run out or if it isn't on the list, we will do without !!!

Coffee I stalk up on and won't go without especially for our Tassimo coffee machine...
 
For tonight, Princess has asked me to make another meatloaf.. That is how delicious it was !!!! ... Truly a big surprise how much we loved it ....
Minced turkey (one pound) with a box of turkey stove top stuffing, one egg, one cup of liquid, (stock)... Mix all together and place in a loaf pan in the oven at 375 till the top is done and the sides pull away from the pan (about 45 minutes) .......

I will try to make a cold broccoli salad but if I don't,
steamed broccoli with sesame seeds......

Breakfast;... Omelette with one slice of 12 grain toast....
Lunch;... Nothing for me but something for Princess..
 
Yes, meatloaf is comfort food..
There are just about as many different ways as there are ways to make a burger..

I have tried several different ways and have found this one to be a good one....
Not to say I don't use different methods....
 
I haven't tried this but I saw it on facebook. I think from Martha Stewart. Make a meatloaf as usual, divide it into a muffin pan and make mini meatloaves. Eat one and freeze the rest. Whenever you want another just thaw one out and heat it in the microwave.

I always put eggs in meatloaf but not boiled ones.It seems you'd get a lot of egg in some slices and little or none in others.
 
We love hard boiled eggs in meatloaf, and often make it that way. It adds a different taste and does make good sandwiches, too!! :)
 
I have often made my meatloaf in muffin tins.. They become individule sizes and it gives the opportunity to top the muffin with different toppings such as ketchup, bread crumbs, or whatever one likes...
One small problem is they cook much faster than in a loaf pan, so watch them before they burn.. Also, make sure you use a "non stick" muffin tray or the meat will break up as you try to get them out..

The idea is great and it presents very well on a plate..
 

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