We haven’t perished, I promise ;)
We are still surviving the food changes, still cooking, and still eating. It’s been a busy, busy week in our house as we had a few rooms painted and furniture piled everywhere under drop-cloths. The kitchen had one wall painted and was busier (and messier) than ever! Things came back together a bit tonight though and we accomplished a lot in the past three days.
I only have a few photos to show for our cooking and eating, as we juggled our meals around painters, made a lot of use of the crock-pot, and temporarily lost the charger to my laptop. But, as I said, we are mostly put back together now, the painting is done, and here I am once again, able to share our eating adventures with everyone who cares to know
While the house was in such chaos, it was very tempting to go on hiatus for a couple of days and order out, but we fought through the urge (which really wasn’t that strong, since our cooking tastes better than any take-out) and utilized the crock-pot instead. If you don’t have a crock-pot (which is the brand name that I grew up calling it, some call it a slow-cooker which is the same thing), then you really should get one. It is a lifesaver in situations where you aren’t going to be home immediately prior to needing dinner, or when you can’t use your kitchen very well. I have even baked cakes in mine before.
One night we had our old standby, chili, which hardly ever fails no matter what I dump into it, and then tonight was beef roast with veggies. We attempted Italian Wedding Soup, but no one really liked it and the texture of the ground turkey meatballs was VERY off-putting to me.
The salmon was delicious. Twig put Asian seasonings on the salmon and doctored up some rice with ginger, and then I was in the mood for Italian, so we did a kind of “East meets West” meal and had both. I wanted noodles and had an idea to use the rotato with zucchini and carrots, so I did. The zucchini worked fabulously but the carrot was a bit small to stay in, since what holds it in place is a round blade-type corer thing and it was almost as big as the carrot, so I ended up just holding it in and turning it by hand to get a bit of carrot. I drizzled olive oil and some Italian spices like oregano, marjoram, garlic powder, etc. on top and then topped with just a TINY bit of safe, organic jarred spaghetti sauce. It was eaten very quickly and everyone thought it was a hit.