That all @Arlene Richards ? Thats all it needs is to pry the edge? Will the lid screw back onto the jar well enough afterward? If so, I thank you!
@Ruby Begonia yep, it'll screw back on but remember to just gently pry only once with the rounded end. You should hear a soft pop sound as it opens. http://www.restaurantsupply.com/ame...ce^m-plaid^169580952553-sku^338445-adType^PLA
I made a batch of meatballs tonight because my gs loves them. I make them the way an old lady from Italy made them when I was young. It's a beef, pork and veal mix. No breadcrumbs. Instead stale, sturdy Italian bread soaked in milk, then squeezed before adding to the meat, a good amount of parmigiana cheese (not Kraft), egg to bind, some salt and pepper and the best part that makes it all delicious, fresh garlic put through a garlic press or grated on a fine zesting rasp. Lottsa garlic! 4 - 5 large cloves of garlic for 3 lbs of meat. Garlic powder or garlic salt just doesn't do! Oh they'll be okay, but not as great as those made by that lady from Napoli.
I've been eating a larger meal mid day this week, and then having something lighter for supper. I bought a few larger containers of yogurt, rather than the smaller, individual sized portions that I usually buy. Blueberries were on sale, so I've been adding those. The past two nights, I had a medium salad, then a bowl of yogurt with the blueberries, and my stomach wasn't quite as riled up as it usually is when I wake up.
Yum, both of those sound good @Babs Hunt and @Holly Saunders. I haven't eaten yet today, so everything sounds good. I'm going to start my supper in a bit, even though it's only 10:30 a.m. I want to knock out my chores early, then relax, and possibly go to bed early again. I was in bed by around 9:30 last night, which was later than I should have stayed up, considering how tired I was. I'm going to bake some chicken thighs and grill my last eggplant, then I'll eat the two of them, separately or together, over the next few days. I'm going to brush the thighs with some olive oil, and season them with poultry seasoning, rosemary and thyme. I'll just brush the eggplant with olive oil and then add a little salt and pepper afterwards, when I'm eating it. I don't have the patience to light the grill, since it's charcoal, so I'll cook the eggplant in my grill pan.
May I ask how you prepare that, @Sheldon Scott ? Will they go together? The reason I'm asking is that many years ago, I had a *fabulous* recipe for "Chicken Livers and Spinach"... it had a delicate cheese sauce and it was soooo good. I was sad when I lost it and although I've looked, I've never found a comparable recipe.
I deep fry the chicken livers. The kale is a side dish. I haven't seen a recipe like you had, it sounds interesting. If you find it, post it here.
I really need to buy some soon... I do like them and... well, you've just inspired me to see if I can find the recipe online. I know mine was from a special edition recipe magazine from the 1980s and I had held onto it for a long time and then lost track of it, sadly. I'd gotten some delicious recipes from it. I'll go look now and see if I can find something comparable. If I do, I'll tag you. Uh... actually I have a recipe box packed in the spare room that I haven't looked at in years... I'd better start there, I guess!
Since it's Friday, we will have our pick for supper of Chicken and gravy, rice, beans, and salad, or spaghetti with salad, or even oven baked hamburgers. I've felt like really cooking this week so our refrigerator is full...and I will also put together a chicken pot pie that my Honey loves and put it in the over in a little while.