What are you cooking or baking today?

I plan to eat light this week and next...

One of the downsides to a cruise is that no matter how good the intentions, everyone pretty much eats your way through the day, every day because food is freaking everywhere. 7 days, 2-1/2 lbs. Not too terrible, but I'm working on getting rid of them before the holidays hit or they'll not only set up a permanent home, they'll invite their friends. Don't ask me how I know.
 

StarSong said:
I plan to eat light this week and next...

One of the downsides to a cruise is that no matter how good the intentions, everyone pretty much eats your way through the day, every day because food is freaking everywhere. 7 days, 2-1/2 lbs. Not too terrible, but I'm working on getting rid of them before the holidays hit or they'll not only set up a permanent home, they'll invite their friends. Don't ask me how I know.
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Crikey Ada.. 2.5 pounds might not sound a lot but if you were there 6 weeks you would have ained a whole stone..( 14 pounds)...jeez..it's incredibe isn't it how easily it goes on...
 
Today I Batch cooked minced beef... New potatoes..sausages, sprouts, broccoli, red onions, medley of various mushroom into a beef and red wine gravy... , and then portioned them up.. and they're all now in the freezer


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StarSong said:
Would love to hear what everyone's up to in their kitchens. We already have threads where people post recipes, photos, or links to foods that look good but they themselves haven't tried, so let's try to avoid that here.

Cooking and baking tips are most welcome, too!

Yesterday I made the mushroom barley soup I found about 8 years ago on Tori Avey's site and and have made ever since. I quadruple the carrots & celery but otherwise make it according to her recipe. It's below if you want to try it. Lots of steps, but worth the effort.
Mushroom Barley Soup

Makes a big pot of hearty soup and leftovers freeze well.
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After reading what recipes some of our talented cooking members are creating, I need to hire a vegan chef!
 
Lilac said:
What's in your Mississippi Pot Roast
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I seared a chuck roast, put it in the crock pot, sprinkled Hidden Valley Ranch dressing on top, sprinkled a packet of McCormick Au Jus on top of it, and put a stick of butter on top of it. You don't add water, and it supposed to cook on low for 8 hours. It says to add 5 pepperoncini peppers, but I didn't because I don't care for peppers. It smells good. I hope it tastes good tomorrow. I've never done this recipe. I got it off of the internet.
 
hawkdon said:
Well I was hungry so decided to fix a bacon n egg sammich.....did
the bacon in micro, egg on stove, how ever half the egg ended down
on the floor!!!!!!! so it was bacon n bite of egg sammich!!!!
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I dont drop mine on the floor but I do usually break about half of them.
I saw this on youtube if you want to try it. They use a pan lid but I use my plate.
That way I dont have to wash the lid. :D

Place your plate on top the skillet.
Hold the plate and flip them both together so that the skillet is on top.
Remove the skillet and put it back on the burner.
Slide the egg off the plate back into the skillet.
Finish cooking your egg.
 
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