Day Two Hundred Twenty Five 2013

Randomness

When ya gotta go, ya gotta go. To Wal-Mart, that is. Which is always an adventure in shopping. I don’t go there unless I absolutely must. Wal-Mart gets its share of bashing, but I’m thankful for it all the same. It’s a love/hate kind of thing. The check-out guy was really nice.

Grandson Elijah put in a request yesterday to have some delish frozen yogurt at Mae Pearl’s after school. But he had a doc appointment, so I promised him we’d go today.

His sister Shelby had a haircut appointment today and couldn’t go with us. I pointed out that we could go tomorrow, but nope, his heart was set on having some today. So he and his grandpa and I enjoyed an afternoon treat. Shelby did get to go with her mom after her haircut ~ just so you know she didn’t miss out.

Sweet tea with lemon instead of the usual soft drinks, plus meat loaf, asparagus, and baked potatoes [nuked, actually, it’s faster] made for a pretty tasty supper. [I guess we had our dessert first, but there’s nothing wrong with that.] Hope you had a terrific Tuesday.

Day Two Hundred Seventeen 2013

What’s For Supper?





Sweet and sour chicken with broccoli over rice. It is crazy easy. For just the two of us, I cut two thawed chicken breasts into bite sized chunks and put it in the slow cooker. Salt and pepper it. Stir in two 10 oz.  jars of  La Choy Sweet and Sour Duck Sauce. Add several handfuls of frozen broccoli florets. Stir it all up until well coated with the sauce. Cook on Low heat setting for 5 to 5 1/2 hours, or, if you’re in a hurry, cook on High heat setting for 2 1/2 to 2 3/4 hours. Serve it over cooked rice [I use one big bag of Success Rice for the two of us]. You can also use the La Choy Sweet and Sour Sauce which is red and has a bit of a different flavor than the yellow duck sauce, but Neil and I like the duck sauce better. You can also use a bag of loose pack frozen broccoli, carrots and water chestnuts. I can’t seem to find these anymore. We enjoy it with only broccoli. I found this recipe a long time ago in the Better Homes and Gardens Biggest Book of Slow Cooker Recipes and tweaked it to suit myself. That’s what’s for supper. And it sure was good! Happy Monday, y’all!

Day Eighty 2013

35 degrees at lunch time today. Welcome, first full day of Spring!

I’m trying some new recipes. Made Black Bean Soup in the Crockpot after lunch. I got to use things like lime and cilantro and cumin and ground cloves and balsamic vinegar, all in the same dish, a departure for me, especially the cumin. I made this unholy mess in my kitchen and for all my effort was rewarded with a most pleasing aroma wafting through my house.

This Black Bean Soup was great for a cold night, especially since it set our taste buds on fire. Didn’t expect it to be inferno hot, but Neil and I both agreed it was the most unusual tasting soup we’d ever experienced and it was quite good. Some sour cream on top helped take the bite off, and Fritos were good with it, too. And since there were leftovers, we’ll most likely be having it for lunch tomorrow.

Ah, Spring! It’s 36 degrees which called for a fire in the wood stove. There’s snow in the forecast for tonight and tomorrow. Like I said, ‘Mother Nature’ doesn’t care what the calendar says where the weather is concerned. Not one bit.