I'm working tonight, so my 16 year old son is making it. He's doing really well with cooking, seems to have a natural knack for it. The only hard part is for me, a non-measuring, intuitive cook, to write out the recipes. OTOH, we should have a basic decent cookbook by the end of the summer.

I also have some leftover roasted eggplant I will throw in there.

And, of course, I will serve it atop Lucinda's perfect rice!

Glad you will have Bill home tonight.

i'm thinking pasta. i've got some mushrooms, bell peppers and tomatoes that need to get used soon, so whatever i can cobble out of that.

diced salad .

My secret ingredient in the rat is capers....anchovies in the chicken marinade.

... with soy beans and seitan.


That kamut takes a long time to cook, but it is rather good.

light coating of Swiss cheese and grated Mozzarella, shrimp, lobster and crab, thin sliced mushrooms, all lightly coated with a thin layer of grated Parmesan.

I am limited to 2 slices only with a green salad and iced tea.




I really enjoy those two slices!!!!!!!!!!!!!!!!!

Oneshooter

--for a fundraiser for several Soutk King County (WA) Democratic organizations. DH thinks I should win, but he may be prejusiced.

2 lbs lean groud beef
1 big can (6.6 lbs) of whole tomatoes, mashed and reduced in volume by aobut 1/2 over medium heat (crushed would work--or sauce, which I was out of)
6 oz tomato paste
1/2 cup red wine

3 large carrots, finely chopped
1-2 chopped onions (depending on how big they are)
3 cloves garlic, minced (equivalent in garlic granules can be substituted)
1/2 lb mushrooms, sliced (I had an assortment of dried mushrooms, and added them cut up after soaking, plus the soaking water
2 fresh pasilla peppers, finely chopped

1/2 tsp chipotle powder
1/2 tsp ground nutmeg
2 tsp sea salt
2 tsp freshly ground pepper
1 tbs chili powder
1/2 cup red wine
1 tbs each oregano and basil


Saute veggies in minimal amount of EVOO until soft. Add ground beef and brown. Add seasonings except for basil and oregano, then add tomatoes, tomato paste and wine. Simmer for an hour or so to reduce volume, skimming excess fat. Taste amd add more salt, pepper and chili powder if desired. Add oregano and basil. Simmer for another 30-45 minutes. I found the sauce still a bit thin at this point, and added 1 tbs corn starch dissolved into cold water.

Serve with pasta, salad and bread. Quite a few leftovers for meals for two, which freeze nicely