Baby cuttlefish sautéed in a pan with garlic and parsley. Had them last sunday at a reputable restaurant who cooks catch of the day, from the same harbor if possible or from the local fish market if the fleet wasn’t lucky.
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Pumpkin Patties with a side of corn and green beans.
To make pumpkin patties, you get a bowl and mix about 5 to 6 ounces of raw pumpkin ( I use a can ) with 2 large eggs, dice up some onion and peppers, stir in Scottish oats / quick oats for thickening to a paste. Butter a skillet and spoon in enough mix to form 3 to 4 patties. If you are using a small skillet do one patty at a time. Flip them every 5 to 6 minutes so you don’t burn them.
Pumpkin is on the dialysis ‘naughty list’ of foods, I eat what I want. But meat prices on the rise, canned pumpkin is only 1.20 per pound.
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I just finished a bowl of Zesty Chicken and Rice soup. I took my bowl to the sink where my husband is doing the dishes. He was scrubbing real hard on my morning cereal bowl. I asked him why all the hard scrubbing? I was just some generic fruity rice cereal. He scowled and said, well next time rinse the bowl, it sets up on here like cement.
I got to wondering, if it can do that to a glass bowl, what is going on inside me? Why does it cement to glass like this? I searched and found this answer;
Cereal adheres to glass bowls due to a process called retrogradation of starch, where the starch in the cereal hardens and entangles as it cools, creating a strong bond. To clean it, adding hot water can help loosen the dried cereal, making it easier to remove.
My husband is using hot water and he said, it still feels like the rice flakes are glued on.
Have fun!
He is using hot water or is in hot water?
I guess I should have said, he was running it under the hot water while scrubbing it.
Sticky stuff!
Have fun!
Good morning!
Crêpes are my favorite breakfast.
Ingredients (about 8–10 crêpes)
1 cup (125 g) flour
2 eggs
1¼ cups (300 ml) milk
1 tbsp melted butter (or oil)
1 pinch salt
(optional) 1 tbsp sugar or a little vanilla for sweet crêpes
Instructions
In a bowl, whisk flour + eggs.
Gradually add milk, whisking until smooth (thin batter, like cream).
Mix in butter and salt.
Heat a lightly buttered non-stick pan on medium heat.
Pour a small ladle of batter, swirl to coat the pan thinly.
Cook 30–45 seconds, flip, cook 20 seconds more.
Repeat.
Tips
If batter is too thick, add a splash of milk.
Let batter rest 10–20 min for better texture (optional).
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Good afternoon!
One of my favorite lunches is
Pan-Seared Lemon Fish
Ingredients
2 white fish fillets (cod, haddock, pollock, or sole)
1 lemon (zest + juice)
1–2 cloves garlic, minced
Olive oil or butter
Salt & black pepper
Optional: parsley or dill
Method (Pan-Seared)
Pat the fish dry and season both sides with salt and pepper.
Heat a pan over medium heat with olive oil or butter.
Cook the fish 2–3 minutes per side, until opaque and flaky.
Add garlic for the last 30 seconds (don’t let it burn).
Add lemon juice and a little zest, spoon the sauce over the fish, remove from heat.
Finish with herbs.
Serve with: boiled potatoes, rice, or a simple green salad.
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I didn’t want to cook this evening so I found a quick gourmet recipe for batbout garnished with chicken and Boursin! (Boursin cheese - Wikipedia ) Simple, quick and perfect…
Ingredients:
300 gram(s) T55 wheat flour
300 gram(s) extra fine wheat semolina
1 tbsp vegetable oil
1 teaspoon(s) sugar
1 teaspoon(s) salt
5 ounces of Boursin
Two chicken beasts.
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…remove that white stuff and your plate is mine… 
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