Wandering Adventure Party

Thanks for the tips, will try that next time!

Yeah, threw me for a loop when I saw it at Ollie’s too.

I love that you recreated these frozen hash browns! I have had them too but forgot about them. Now I will do them too! 🥰 Thanks! Had a thought on the boiling then frying comment. I do this thing with potatoes where I put some water in the pan, just a little, cover and steam them for a bit, then uncover and cook it off and add more oil for the frying part. That might do it too, but in one pan. Not sure if you need this step though for such small pieces.

Tweaking. Speech to text got me.

Cures the bad weather blues

I spend a lot of time making biscuits. When that recipe gets old try making different versions. Try drop biscuits, use yogurt, add mix-ins. Make a fluffy southern biscuit. Pretend you’re on a cooking show and the challenge is time: make them without measuring. Eat a lot of biscuits!

This version will definitely work if you only have 8 hours to cook.

Ohh nice. What type of grinder are you using? Like brand, model, etc. if you don’t mind.

This looks amazing.

The original plan was to roast some carrots and maybe make a sauce from deglazing the pan. But time was short because we were going to a workshop on dimentia so I threw this together. But actual green greens are going to be pretty rare for a bit because of my $2 bank balance and no jobs scheduled. I might sneak over to my neighbor’s yard and see if they have any dead nettles growing to forage for some greens. They aren’t living there since the fire and our geese have eaten all of ours. If I find some I might make a pesto out of that with some pecans and wild garlic from our yard. Because I could really go for some greens right now.

Wow, thanks for such a thorough reply! I should definitely learn some of those dishes. I don’t have access to specialized stores, but surely I can get enough spices for making some fried rice dishes.

It’s frightfully cold out and chuck roast and cabbage was on sale. It was time for some luo song tang! I assume this isn’t authentic as I’m whiter than the snow outside, but it’s close to how it is from takeout, but heartier. This recipe makes 6 quarts which is enough for 16 servings. Total cost = $21.75 Cost per person = $1.36 Equipment needed 6 quart slow cooker Ingredients Chuck roast - 2lb = $12.58 Potatoes - 4 = $1.50 Carrots - 1lb = $1.09 Celery - 8oz = $0.50 Fresh tomatoes - 4 roma = $0.80 Canned diced tomatoes - 2 cans = $2.00 Tomato paste - 2 cans = $1.90 Cabbage - 1 head = $1.38 Water - 3 cups = FREE Spices Beef bouillon - 4 cubes Bay leaf - 4 leaves Garlic powder - 2 tsp Black pepper - 3 tsp Salt - 3 tsp MSG - 2 tsp Sugar - 5 tbsp Dice up chuck roast and brown in a pan for best taste, dump beef into the slow cooker with juices. Chop up potatoes, carrots, celery, fresh tomatoes, and cabbage. Add to slow cooker. Open cans of chopped tomatoes and tomato paste and add to slow cooker. Add 3 cups of water to slow cooker. Add all spices to slow cooker. Stir to combine all ingredients. Set cooker to low. Cook for 8 hours on low, stirring periodically. Add more MSG and sugar to taste.

The race to jail? Yes.

@Kitty so close!

I didn’t have the strength for activities. Just cursed genetics. I have other family members along my father’s line that are/were in the same situation. After 15 years of that I turned 30 and gained 50 pounds in three years. I finally felt alive.

I look forward to your posts of flavorful food.

Still less calories than a fast food meal.

I was clearly on the downhill towards bed time

Looked that word up. I can’t believe it is not a Burito Modelo.

Eat whatever is handy. Even hands.