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Discussion in 'Food & Drinks' started by Sheldon Scott, Sep 11, 2015.
It's a hamburger/bread kind of day here too. We are having hamburger soup with a dinner roll.
Cheese steak sandwiches on homemade hoagie rolls, and a side of baked beans.
Chicken green chile enchiladas, salad.
Grilled chicken, scalloped potatoes, steamed broccoli.
Pizza, but only because we got to Boston late and it seems the whole city shuts down at 10 pm.
-Aldi Creamy Veggie Soup
-Cheese & crackers
Faye's world-famous (in her own home) brisket with pinto beans chili. Smelling great with 3 hours to go. I just sampled it and it was a bit bitter due to my adding more chili powder than usual so I added some squirts of honey and wa la, it is perfect.
Pulled pork sandwiches, baked beans, potato salad.
Grilled ribeyes, baked potatoes, salad.
We'll be going to the only Chinese food place in town, and one of the few that survived our governor's purge of restaurants.
Pot roast, rice & gravy, green peas, rolls.
Vegetable beef soup - small pieces of chuck steak pressure cooked in beef broth with onions, peas, carrots, green beans, lima beans, tomato, etc. In the fall and winter months, we like bowls of this this with fresh rye bread and butter about as much as any meal. Thus, I keep it in constant leftovers rotation. To keep it interesting, I vary the (non-existent) recipe from time to time. Using ketchup instead of tomato gave the soup a nice flavor variation, as did using smoked garlic, a bit of lemon juice, a touch of chili powder and other minor changes.
Spaghetti with Italian sausage, garlic bread, salad.
How do you thickin it up? (•‿•)
When I make beef stew I thickin it up by adding some mashed potatoes.