The football playoff on the tube in the background, then just futzing around. Sunday is my clean out the fridge, recycle all that junk mail, balance my bank account day.



(ed to add) Go Detroit!

(well, crockpotted 'formed' ham, not the real stuff), green beans in a honey mustard glaze, and cauliflower with melted sharp white cheddar.

The boy dog is much improved, and has been eating diced chicken breast that I'm slowly mixing with more boiled potatoes. I've got my fingers crossed that he will not need more IV fluids tomorrow, and can get the saline lock taken out. Of course, once we've got the pancreatitis out of the way, we still have to address the anemia and kidney issues, sigh.

I've seen people with pancreatitis and it has got to be one of the most painful conditions there is. Hope he fully recovers.

but I've dealt with patients who had, and they were not happy people. My current task is getting him to eat other bland things than just chicken, since too much protein also gives him problems. It's a balancing act, given his spread of health problems.

Lots of nutrients there.

He's got a long list of allergies, and among the food ones are sweet potatoes, rice, and fish, which kills off many of the regular dog foods and treats out there.

Tonight he got a mix of boiled ground beef (to lose the fat) and shredded boiled carrot. I'm going to try to slowly reintroduce his regular kibble (Blue Buffalo grain-free 'Basic', for dogs with lots of allergies...) until we mostly get him eating that again. I believe it's mostly turkey and regular potatoes.

Hope your dog does well. All the best.

I need to grow them myself. In the past I've done a variety of shorter bush beans, but I really should do some pole beans since I picked up some trellises. Housemate likes them al dente, I prefer them not to squeak when I bite them; I find it disconcerting.

Fresh picked and just simmered till done. Then drained and covered. Some black pepper, thyme and butter -

The others I use for stir fry, soups or such. Friends add them to chicken salad with slivered almonds. Or sautéed with a fish dish.

I prefer them not to squeak when I bite them; I find it disconcerting.

LOL. I know exactly what you mean.

What a weird thing to talk about, but had to respond to that.

So happy to hear about your pup-dog. I know there are other challenges, but with your health background, he couldn't be in better hands.



Cher

on edit:

I forgot I was going to add this about green beans. I grow pole beans, which I think is the best way to grow them if you want maximum yield. If you have plenty of room and can devote plenty of space to bush beans, no problem.

The RG has issues about green beans, however. He says the only way they are really good is to catch them when they are very young. Consequently, you will sometimes find the two of us going through the stacks of green beans at the Korean greengrocer, pulling out the young, thin, tiny ones.

I have to agree, they are best this way. I have, though, had many comments from fellow shoppers as I cull the beans. They haven't a clue what I'm doing and are always interested in my collection of tiny beans.

Smells really good so far. Will make tacos and serve with beans and rice.

The fish market was out of fresh fish that can be eaten raw, unfortunately. Delay too long and you can't play!

Cut it into small cubes. Added a lot of water, onion, oranges, oregano, garlic, lard and some sweetened condensed milk.

I'm cook it down now. Should take about 2 hours.

Once all the liquid is gone, I will put it in a very hot oven to fry in its own fat for 30 minutes or so.

I love the crunchy part.

Yeah, love the crispy bits as well. Have a good one.

The last step of basically frying the meat in it's own fat led to a caramelization that was perfect. The tomatillo/avocado guacamole was also just perfect.

Can't wait to reprise it either tonight or tomorrow night.

chilly here again today.

The housemate isn't a fan of soup, so we'll just be doing loaded baked potatoes sometime this week at a guess.

figure this is as good a way as any

Having it with Brussel sprouts, dressing and gravy.

One of my all-time favorites. I baked a ham for Christmas, and this is actually the third time since then I've made this dish since then.

There's still enough ham on the bone that I've tossed it into the freezer, and will use it for a bean and ham soup the first week of February. I do volunteer work at the local homeless shelter, working in the kitchen there, and I've gotten pretty good at cooking large amounts of food. I know the soup will be appreciated.

Supposed to be: chicken tortillas and a squash side dish - sort of like biscuit/cookie pumpkin blobs with egg and flour in the batter, rolled in nut meal and baked on a cookie sheet.

What really happened:

1. I spent way too long looking at DIY make your own reusable heating packs/DIY make your own battery heated sock websites.

2. When I got down to work, I realized I can't find that recipe anywhere, even though I just saw it online within the last week.

3. I spent so long looking for it that I lost all my momentum, it's late, the husband keeps wandering through the kitchen like a forlorn dog waiting for its owner to return.

So now I'm just baking the chicken breasts, I mixed the squash mess with a box of jiffy corn muffin mix and added frozen cranberries, and I still have an infinite supply of the yellow wax beans, so I guess they're back on the menu tonight.

One of the most hilarious posts, ever.

Forlorn dog.

Reality bites.

I made a recipe from the NY Times cooking site. Asian noodles with scallions, spinach, etc. Topped with roasted peanuts. Not the greatest noodles I've ever had, but it might be because I used shirataki noodles. I don't think so, though. I added hoisin sauce and then I loved them.



Cher

We just finished two LONG day's drive returning from visiting relatives and we're road weary. Fried country ham slices, purchased packaged at an interstate Cracker Barrel restaurant in Kingman AZ, I think. Frozen southern style buttermilk biscuits. Butter. Brown mustard. Homemade apple butter from this year's crop on the last buttered biscuit.