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What's for Dinner Tonight?

Looks like all that food learnin' done ya good there Luvs. I'll take a half dozen of them thar "lollipops!":clap:

We went to a house party last night and brought Swedish meatballs with the white sauce, Epi Baguettes with savory toppings and Crustoli for the dessert table.

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Here's a picture of us mixing the spices into Italian sausage last Wednesday (me in gray sweatshirt with the shit-eating grin). We had a lot of fun making fresh sausage and Sopressata. Monday I'm going to make Sweet Italian sausage for the freezer. Got pork butts yesterday for $1.68/#, and I'm getting a Weston #22 grinder-stuffer tomorrow off of Craig's list.

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Now you are doing what I am used to. Making good sausage is an art and the only way I get what I want is to mix my own spices. Stuffing casings is a pain but breakfast ones take forever but are worth it in the middle of the winter.
 
he-he, joe, only have 2 in the fridge. looks like you're having a good 'ol time there. trade 'ya! my Dad always says i have the grin u say u have in that pic.

muleman, i used to luv making sausage. we'd just use the KA w/ the grinder attachment & the casings attechd to that, 1 guy to man the machine, (or gal); 1 to make links or rings.

yinz 2 have me missing homemade ('er made @ school, anyhow) charcuterie so much! proscuitto & slabs of bacon & sausages & terrines & so many goodies. all for us. ummmm.
 
luvs said:
i'll finally be making my lamb,- found double-cut & properly frenched ones, & some baby purple carrots & unsure 'bout the rest. maybe just some green beenz. i'm really hungry tho, so potato dauphinoise is on my mind.

peepz, that soup looks so good.
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luvs said:
i finally cooked dinner-
-snacks for while the food cooked that i got from the antipasto/olive bars & some speck
-lamb lollipops, litely herbed & cooked to in-between a rare/med-rare, purple baby carrots, just plain & buttered, some green beenz, & potato dauphinoise
-dessert-to-be is pomegranate kernals (or arils to be technical) & my beloved liberte yogurt in coconut. that is by far the best yogurt i've gotten in my day & finally found it again tonite
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Thank you luvs. Your meal looks fantastic!! I have never seen that yogurt before. I am a coconut nut!! LOL

JEV said:
Looks like all that food learnin' done ya good there Luvs. I'll take a half dozen of them thar "lollipops!":clap:

We went to a house party last night and brought Swedish meatballs with the white sauce, Epi Baguettes with savory toppings and Crustoli for the dessert table.

P1040102.jpg


Here's a picture of us mixing the spices into Italian sausage last Wednesday (me in gray sweatshirt with the shit-eating grin). We had a lot of fun making fresh sausage and Sopressata. Monday I'm going to make Sweet Italian sausage for the freezer. Got pork butts yesterday for $1.68/#, and I'm getting a Weston #22 grinder-stuffer tomorrow off of Craig's list.

SausageMakers.jpg
Click to expand...
Send me some of EVERYTHING please. YUMMY
 
muleman said:
Now you are doing what I am used to. Making good sausage is an art and the only way I get what I want is to mix my own spices. Stuffing casings is a pain but breakfast ones take forever but are worth it in the middle of the winter.
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For breakfast sausage I would just make patties, not links. Here's the grinder/stuffers I'm getting Monday. Both for $50, but one is missing its handle and teh stuffer tube. I'll be adding a motor and drive pulley and putting it all on a 2x10 or 2x12.

5Gb5K15M93nc3G73N2c18a2d0dbebabb2103e.jpg
 
You can get the tubes online from several different places. I lost the bookmarks when my hard drive crashed but I got them several times for the Amish. You should get a spare blade if you plan to grind much.
 
muleman said:
You can get the tubes online from several different places. I lost the bookmarks when my hard drive crashed but I got them several times for the Amish. You should get a spare blade if you plan to grind much.
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There are two complete setups, minus one sausage tube and one handle, so I have spare parts to start with. I've seen the spare tubes online, but I'll wait to see what size(s) come with the units before buying anything.

Dinner was delicious, and I hoarded the dark meat.

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We had yesterday's chicken again tonight, but DW made rice tonight cuz the vagrants ate all the taters yesterday.
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After dinner we packed the Italian sausages (DW cranked and I controlled the output and twisted the links, and now they'll stay in the garage fridge for two days before vacuum sealing and putting them in the freezer. I didn't want to waste my homemade bread to clean out the packer, so I just bulk packed the last 14 oz. in a freezer bag when I cleaned out the machine and tube. Salted down the rest of the casings for the next time and put them in the fridge.

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a shredded chix salad sammich w/ sunchokes in it rather than my usual english cuke. cherub tomato in it on italian bread i forgot to put lettuce on.

also a salad w/ iceberg lettuce, fridge goodies of the salty sort, dressed w/ hazelnut oil & wht. balsamic peach vinegar. i liked the subtle contrast.

whole milk to drink, & a snack pack & a few cherries for dessert.
 

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Breakfast – Chive and (Land O Lakes) American cheese omelet (a little browner than I like) with sliced tomato on the side.

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2 small baked sweet potatoes (with a little butter) steamed brown rice and asparagus.

-lunch was fruit (melon, fresh pineapple and fresh blueberries) and cheese (cheddar sliced thin)

-brekkie was a fruit smoothie :)
 
pirate_girl said:
2 small baked sweet potatoes (with a little butter) steamed brown rice and asparagus.

-lunch was fruit (melon, fresh pineapple and fresh blueberries) and cheese (cheddar sliced thin)

-brekkie was a fruit smoothie :)
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How are you feeling?

All that sounds yummy. I love fruit and cheese. Are you going to be eating vegetarian for awhile?
 
lilbopeep said:
How are you feeling?

All that sounds yummy. I love fruit and cheese. Are you going to be eating vegetarian for awhile?
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Today I feel really good!
Had oatmeal and a nanner for breakfast, don't know what's up for lunch as I am not the least bit hungry right now.
Got some leftover lasagna in the freezer, so I may heat that up.
I wouldn't say strictly vegetarian, just being cautious and making wiser choices about what goes in my gut.
The lady doc suggested veggie/mediterranean diet guidelines.
I am not going to drive myself nuts about every morsel that passes my lips, however.
Balancing alkaline/acid was also stressed.
Just going to take it day by day and see how it goes.
Oh, and I don't want to lose any more weight:hammer::hammer:.. I have lost 7 lbs.
Some of us like our curves.. :whistling::yum:
 
Had some more of last night's supper for lunch. Will vac seal and freeze the rest. Wife made an extra 12X12 pan for the neighbor lady. This is my kind of eating!:clap::clap:lasagna 001.jpg
 
pirate_girl said:
Today I feel really good!
Had oatmeal and a nanner for breakfast, don't know what's up for lunch as I am not the least bit hungry right now.
Got some leftover lasagna in the freezer, so I may heat that up.
I wouldn't say strictly vegetarian, just being cautious and making wiser choices about what goes in my gut.
The lady doc suggested veggie/mediterranean diet guidelines.
I am not going to drive myself nuts about every morsel that passes my lips, however.
Balancing alkaline/acid was also stressed.
Just going to take it day by day and see how it goes.
Oh, and I don't want to lose any more weight:hammer::hammer:.. I have lost 7 lbs.
Some of us like our curves.. :whistling::yum:
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blend together some ensure & some lo-fat fro-yo (w/ some frozen fruit) & you'll gain that 7 pounds in no time.
 
making city chix i haven't yet made, mashed potato/gravy, & a veggie. i'm full of pop now so i'm making that later tonite.
 
city chix, mashed yukons/gravy, baby limas w/ diced tomato & minced garlic, & extra gravy
 

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Had crockpot chicken breasts in a green spinach wrap with lettuce, fresh pineapple and shredded cheddar. They were good!:clap:
 
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