I used to keep a carafe of homemade lemonade concentrate in the fridge. There's really nothing quite so good. How did that soup turn out?
Tonight I'll do that steak dinner that keeps getting deferred. I was at Aldi again today and picked up more of these bacon-wrapped fillets. The meat is really good, and it's only $4.70 for a 2 pak of individually vacuum-sealed steaks.
The soup was a disappointment. I need to tweak the recipe and next time use freshly-chopped carrots. I took a shortcut and used "matchstick" carrots from the grocery store... bad idea. They had an "old carrot" taste that permeated the soup. Dang.
That sucks. I came across a recipe for a chickpea salad with bacon, roasted peppers and cojita cheese. I'm angry I cannot find dried chickpeas (Walmart & Food Lion do not carry them at all, and Kroeger was out), so I gotta go canned. This calls from broiling a couple of poblano chiles to char off the skin. I've never done this, nor have I used cojita cheese before. We shall see...
Do you have a gas stove? Laying a poblano on a lit burner and charring is faster. Also, put them into a paper bag once charred and close it up for a few minutes. This helps when peeling off the skin... which is a gigantic PITA.
As a matter of fact, I had my stove converted to propane when I moved here...no way I can cook with anything else. I'll give that a shot. I've seen it done on cooking shows. My concern is that once I char it, peel it, and seed it, I'm not gonna have anything left to eat. It will be a new cooking experience for me.
You'd think that blistered skin would be easy to peel off, but noooooooo. I have a poblano soup recipe that we LOVE, but having to deal with those peppers means we don't have it very often.
No; they are mild and very flavorful. I use them in my enchilada sauce, but just cut up like a bell pepper...no roasting.
I'm thawing out some leftover pulled pork, so we'll have BBQ sandwiches, corn on the cob, and cole slaw.
After repeatedly kicking it down the road for various reasons, I finally grilled that steak. Started with a salad, added steamed asparagus and a fully-loaded baked potato. I posted elsewhere that a friend made me a cheesecake, and she got some field-fresh strawberries so made a chunky syrup topping for it. I had one slice for dessert. Back when I could get away with such things, I would eat a 2# cheesecake every week. My portion control is really being tested...
tonight will bake a chicken (a rarity ) prepare some zucchini, asparagus, with other veggies seasoned and roasted.