Tonight we’re having a crunchy hamburger taco casserole topped with Sargento shredded Texas-Mex cheese. Multi-grain Tostitos tortilla chips on the side. Ice cold longnecks and chilled wine are our choices tonight. Life is good in Gator Nation!
Just had some homemade Lentil w/sausage soup that one of my customers gave me. Yum! Trying to find out what kind of sausage she used. It was ground up - not a link style - which is my usual MO.
You must have been hungry. Making a chopped salad tonight. Lots of dill from a friend's garden. BTW the chicken thighs on the KJ last night drew rave reviews from my wife and she is very picky about grilled chicken. It was cooked through but still very moist. It was at the inflection point. I used a bottle of Sonny's Original BBQ sauce on the last few turns. It is not my favorite but does the job. I miss Pat's Ho-Made. It was super cheap and very good. Kraft BBQ sauce is also cheap and can work but I find it too sweet. Stubb's Original is pretty good but a bit pricier. I think that I might have to start making my own.
Tonight we’ve got a pork roast simmering in Ms. Jan’s gravy and we will have fresh petite butter beans and white rice as our sides. I am in charge of the fried cornbread. Ice cold longnecks and chilled wine are our choices for the evening. Life is good in Gator Nation!
FYI: my client replied to my inquiry and this is what she said she used in her Lentil soup: Publix mild Italian sausage.
For lunch today.....Chicken and Wild Rice soup (Marketside from Walmart - yum!) They have a very good selection of soups - in one of the coolers in their deli. Yesterday I had their Cauliflower Parmesan and it was delicious! $3.97 for a 16 oz. container. Publix also has a very nice selection of soups in their deli and they are heated and ready to eat, if you don't mind paying about $2-3 more per same size container.
Tonight it’s leftovers—man is that pork roast and gravy good! So tender! Ice cold longnecks and chilled wine for our refreshments this evening. Life is good in Gator Nation!
What kind of cut for the pork roast? Pork loin? Rib roast that is often served as a "crown"? Tenderloin? I am guessing the first one as it isn't all that fatty and can use some "juice" when cooking.
You are correct—pork loin. It turned out tender enough that we discussed trying some thick cut boneless chops slow simmered in gravy. That’s probably going to happen.
I really struggle with Publix prices these days. Quality is much more uneven than in the past but prices just keep going up and up.
Agree. Mostly I shop where it's most convenient on a particular day - and what exactly I need. And where I can get it. Winn Dixie has their store brand OJ that is loaded with pulp, so that's where I buy my OJ. Yesterday I wanted to buy some special oil for my motorcycles and WM has the right product at the best price, so I went there - and also bought some food while there. I'll duck into the Dollar General Market on beachside here if I'm coming back from my 2 accounts just south of there. Convenient and they have a lot of stuff - not everything - but a lot! Getting back to the soup at Publix....IIRC....that same 16 oz. size I got for $4 would be a couple dollars more at Publix. Even though I enjoy making soup at home, I still like to buy it in cans or containers to have on hand for convenience. Or if it's something I don't want to attempt making myself. If you have a WM store that carries groceries, they probably also have a deli so might be worth checking out. Their roasted whole chickens are a pretty good deal as well!
I have my grandfather's, grandmother's and Mom's past sauce recipes that were written out in long hand by each. They'd use terms like "some of this" or "add some X after the Z has cooked some". Both my grandparents were born in Sicily. I rank them in the order I wrote them. My Nano's was incredible and I'd tease the other two as being #2 and #3. I used to make each of theirs from scratch, exactly like the recipe with all those secret ingredients (e.g. cloves, whole carrot in pot while on slow simmer, cinnamon, etc.). Now due to me becoming lazy in old age, I get Bertolli sauce and jazz it up. Sometimes with crushed fennel seeds or ground cloves or whatever I am in the mood for. I do the same with salad dressing (yesterday had guacamole in it) and BBQ sauce by mixing brands and flavors.
