-Salad -Thick ribeye cooked sous vide for 2 hours at 130°, then charred on a screaming hot grill -Leftover sous vide glazed carrots -Pan fried potatoes -Cheesecake
-Salad -Leftover rib eye -Leftover shrimp -Asparagus with Ethiopian clarified butter -Tater tots -Fudgesicle
Am spending time this morning making my moms chicken and dressing. Have not made in years but had a hankering to eat some. Will freeze leftovers for later on. Not sure about sides yet..but this will be what we eat tonite
Dressing on the side in a casserole dish? This is a better method than stuffing. Man, now I want some.
I saw an America's Test Kitchen episode where they laid the stuffing out in a somewhat thin layer in a 9x13 Pyrex dish and roasted the chicken on top of it (or maybe the stuffing just surrounded it.) When chicken goes on sale I'll roast one, make gravy, pick the chicken off the bone, and freeze individual servings of chicken & gravy for future meals. It's good stuff...and so economical.
Last night I had biscuits and bacon grease cream gravy, three slices of good bacon, for desert a buttered biscuit with apricot preserves. Coffee and a glass of mineral water with a slice of lime. I had bacon and eggs and toast with a cup of doctored coffee for breakfast. Around three o'clock to day I am having lunch. I expect to have a ham & cheese sandwich with a glass of mineral water, and maybe some accompaniments, like olives & bread & butter pickles. Tonight for my supper, I'll have a chocolate diabetes drink and maybe a glass of mineral water. I'm a well kept man.