I bet Elf ate it with a big grin
Hehe, well it wasn't the sweetest one I've had, but a couple of packets of Splenda took care of that.
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Hehe, well it wasn't the sweetest one I've had, but a couple of packets of Splenda took care of that.
......um, okay...but I saw the pics of you, it's not going to fit.
Elf, Way to power through it!!! Course, now I have to go to the groc store and get a cantelope. Thanks.
AND...I want to go fishing...
Splenda? Huh. Who woulda thunk. I eat it with salt and pepper.
Butter and cheese are for grits......
...that, too. And SAUSAGE GRAVY!!!!!!!!!!!!!!!
Fried Grits
After cooking (and eating some) put grits into a small loaf pan and put in refrigerator. The next day, pop the grits out of the pan and slice into 1/2 inch slices. Pan fry in butter to reheat, turning carefully, until brown on both sides. Drizzle with syrup and serve with bacon.
After cooking (and eating some) put grits into a small loaf pan and put in refrigerator. The next day, pop the grits out of the pan and slice into 1/2 inch slices. Pan fry in butter to reheat, turning carefully, until brown on both sides. Drizzle with syrup and serve with bacon.
My mom used to do that. But I want to say she called it corn meal mush. Gosh, I haven't thought of that in YEARS!!
you can do that with mashed potatoes too
I mix leftover mashed potatoes with an egg and a bit of flour, a glop of sour cream, some minced onion and bacon, make patties and proceed...they are, indeed, very good!
Fighting over food are we?!
It is officially HOT here & HUMID!!! Yuck!
Took Elly down to the mailbox & back & broke a nasty ole' sweat
It is officially HOT here & HUMID!!! Yuck!
Took Elly down to the mailbox & back & broke a nasty ole' sweat
Fighting over food are we?!
It's late afternoon, so of course we're talking about food
It is officially HOT here & HUMID!!! Yuck!
Took Elly down to the mailbox & back & broke a nasty ole' sweat
It's not too bad here; there's a nice breeze coming in the kitchen window. Husband left a sleeve with about 6 saltines left in it open on the counter and they were a bit soggy when I went to put them away; the dogs didn't mind, tho.
It's late afternoon, so of course we're talking about food
It's not too bad here; there's a nice breeze coming in the kitchen window. Husband left a sleeve with about 6 saltines left in it open on the counter and they were a bit soggy when I went to put them away; the dogs didn't mind, tho.
I'll bet they didn't! I'm planning on Fried Rice tonight, got the veggies all chopped & ready to go, cooked the rice a day or two ago (forgot about it
).
OH YES!! Yes, we are.BACON ?!!!!! Not bacon again.
nom, nom, nom!!!you can do that with mashed potatoes too
Oh, yes indeedy!!! Never had it, but it sounds wonderful!!
We're having leftovers, but it's left over this:
Shrimp Scampi with Roasted Red Peppers and Spinach
Ingredients:
3 cloves garlic, thinly sliced
Deli Parmesan cheese, finely grated
16 oz linguine pasta
2 tablespoons olive oil
1 cup Roasted Red peppers, shopped coarsely
2 pounds peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1 cup reduced-sodium chicken broth (or stock)
3 tablespoons unsalted butter
9 oz bag baby spinach leaves OR a 10 oz box frozen spinach, thawed and drained
Steps
1. Cook and drain pasta following package instructions.
2. Preheat large sauté pan on medium 12 minutes. Place oil and garlic in pan; cook 34 minutes
3. Add peppers, shrimp, pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook and stir 1 minute.
4. Add broth; cook 23 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.
5. Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/2 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve with extra cheese for topping.
Shrimp Scampi with Roasted Red Peppers and Spinach
Ingredients:
3 cloves garlic, thinly sliced
Deli Parmesan cheese, finely grated
16 oz linguine pasta
2 tablespoons olive oil
1 cup Roasted Red peppers, shopped coarsely
2 pounds peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
1 cup reduced-sodium chicken broth (or stock)
3 tablespoons unsalted butter
9 oz bag baby spinach leaves OR a 10 oz box frozen spinach, thawed and drained
Steps
1. Cook and drain pasta following package instructions.
2. Preheat large sauté pan on medium 12 minutes. Place oil and garlic in pan; cook 34 minutes
3. Add peppers, shrimp, pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook and stir 1 minute.
4. Add broth; cook 23 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.
5. Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/2 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve with extra cheese for topping.
Wow, I'm actually almost hungry after reading all of this. Hugs and kisses everyone 
Wow, I'm actually almost hungry after reading all of this. Hugs and kisses everyone
That's a GOOD sign! Stick with light stuff: clear soup, toast, tea (although tea always made me feel icky).
I did have a piece of toast earlier but it was a bit rough on my throat lol. I think I should stick to broth for now. Thanks Elf and thanks for the email.
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