Plans for today (2025)

Barriehie said:
This was one of those large baking potatoes which was the only bag they had at Aldi so now I've a massive amount of mashed potatoes. I usually don't buy those but didn't want to drive across town either. I spend less going to Aldi so try to avoid Walmart with Kroger and Publix being for specific item(s) only; no actual shopping.
Click to expand...
I'm the same way about grocery shopping, but I nearly always have potatoes in my pantry since they keep so long. I usually buy them on sale at the regular grocery store when they are 10 lbs for $4 or less (the last time I got two 5 lb bags at Meijer when they had them on sale $1 each).

I often make potato pancakes with leftover mashed potatoes. I don't add any filler like flour, I just cook them in the fry pan in butter and mold them with the spatula into semi round or oval shapes and crisp them up on each side. A piece of cheese and a few eggs on top and it's breakfast!
 
Finishing packing (that went well so I’m happy about that) and cleaning n tidying so I can come back to a tidy house 😊

Have got the waffle irons out and once the eldest surfaces from his pit I’ll be making waffles. Handy things because I didn’t expect anyone else to be here today and I don’t have anything particularly breakfasty in stock.

The youngest will be turning up at some point and destroying any peace n quiet that has fallen over bank holiday Monday and I’m sure more mess and chaos will occur as he’s been away playing his first festival gig and is right up there!
 
Going to bbq on my new grill if the rain holds off. I've got the meats out already to come to room temp and seasonings applied where I'm using. Mom and Pippi get the chicken legs so they're plain.

1000031013.jpg
 
Last edited:
badjak said:
I've started a restoration project.
Got a damaged cast iron pot and taking the inner layer down to core metal with a drill & grinding bit.
Then I remembered it is probably not the best thing for shoulder tendonitis and I stopped again.
Will do a little bit tomorrow again
Click to expand...
Interesting. So when you’ve removed the coating what will you do to the cooking surface?
 
My husband's cousin and wife invited me over for smoked ribs. I've been dying to get out of the house so this invitation is very much appreciated. I asked what I could bring and they said nothing, so I suggested I bring macaroni and cheese--cuz said his wife almost fell out of her chair when she heard I was bringing my mac and cheese, LOL! I am so looking forward to those ribs. Cousin A makes such good stuff on his smoker. He and I trade out things we cook regularly (I made them some canneloni last week) and since he lives right down the road (5-10 minutes), it's very convenient. I don't know anyone else who I cook for who reciprocates much other than him. My poor DH has been having some sciatica issues past few days (now that his ankle is getting better, of course). He won't be joining us but I will bring him some ribs home.
 
Did a final run for Wednesday's lunch. Found some Dawhat Basmati rice (very good brand), more coconut milk and bought all the vegetables for the veggie curry. Samosas and vadas all ready; Indian-style shortbread done; chicken all prepared; gulab jamun done. Still plenty to do but I've got it covered.
I think.:)
 
karadekoolaid said:
Did a final run for Wednesday's lunch. Found some Dawhat Basmati rice (very good brand), more coconut milk and bought all the vegetables for the veggie curry. Samosas and vadas all ready; Indian-style shortbread done; chicken all prepared; gulab jamun done. Still plenty to do but I've got it covered.
I think.:)
Click to expand...
Hey, out of curiosity, what kind of flour do you use to make your samosa dough, please? I have never made them before and was thinking I might like to try it. Or maybe some empanadas, dunno.
 
JAS_OH1 said:
Hey, out of curiosity, what kind of flour do you use to make your samosa dough? I have never made them before and was thinking I might like to try it. Or maybe some empanadas, dunno.
Click to expand...
I use all purpose flour generally; nothing special.
However... a few months ago , I got a call from one of the diplomatic wives from the Indian Embassy and she said she'd got stuff to sell ( Shhh! Don't tell anyone! I could get into trouble!) so I came away with 10 lbs of the best basmati ever, 4 lbs of toor dal ( pigeon peas), a few other bits and pieces and 5 kgs of Atta flour - which is what's used in India. I'd say it's basically the same as "Western" white flour - but it seems a bit stronger and I've a feeling there's a bit of husk in there somewhere.
Go ahead and try the samosas. I just love them, because you can make a whole bunch, freeze them, and then just deep fry them straight from the freezer.
If I haven't already posted a samosa dough or empanada dough recipe, I'll try and do that this afternoon. Both easy peasy, and to be honest, you can fill them with whatever you like.
 
You must log in or register to reply here.
Back
Top Bottom