From Newsgroup: rec.food.cooking

I eat my dinner in the middle of the day, just as my farmer
ancestors did.

It was a clean-out-the-fridge effort that mostly worked.
Half a can of cannellini beans, some of the broccoli that I didn't
use for the quiche (cut into bite-sized pieces and nuked), sliced
grape tomatoes, thinly sliced onion, balsamic vinegar, and EVOO are
marinating even as I write. On the side, some heretofore-undisclosed
roasted carrots, warmed up to room temp (or slightly higher).

I think I roasted the carrots on Tuesday. I had about half a
pound of elderly carrots in the fridge that I deemed unsuitable
for salads (he won't eat anything bitter). I sliced them lengthwise,
tossed them in salt and olive oil, then roasted them at 425 F for
about 45 minutes. A few pieces went for snacks on Day 1.
--
Cindy Hamilton
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From Newsgroup: rec.food.cooking


Cindy Hamilton <chamilton5280@invalid.com> posted:

I eat my dinner in the middle of the day, just as my farmer
ancestors did.

It was a clean-out-the-fridge effort that mostly worked.
Half a can of cannellini beans, some of the broccoli that I didn't
use for the quiche (cut into bite-sized pieces and nuked), sliced
grape tomatoes, thinly sliced onion, balsamic vinegar, and EVOO are marinating even as I write. On the side, some heretofore-undisclosed
roasted carrots, warmed up to room temp (or slightly higher).

I think I roasted the carrots on Tuesday. I had about half a
pound of elderly carrots in the fridge that I deemed unsuitable
for salads (he won't eat anything bitter). I sliced them lengthwise,
tossed them in salt and olive oil, then roasted them at 425 F for
about 45 minutes. A few pieces went for snacks on Day 1.

On an ancient and now defunct food group many years ago one of the
posters said she had some 'hairy carrots' in her crisper drawer. I
took that to mean those carrots were sprouting tiny and thin roots.
Anyway, she did say those carrots were incredibly sweet.

~
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From Newsgroup: rec.food.cooking

On 2/27/2026 12:20 PM, Cindy Hamilton wrote:

I eat my dinner in the middle of the day, just as my farmer
ancestors did.

It was a clean-out-the-fridge effort that mostly worked.
Half a can of cannellini beans, some of the broccoli that I didn't
use for the quiche (cut into bite-sized pieces and nuked), sliced
grape tomatoes, thinly sliced onion, balsamic vinegar, and EVOO are marinating even as I write. On the side, some heretofore-undisclosed
roasted carrots, warmed up to room temp (or slightly higher).

Meatloaf here, from a combination of ground beef & pork. No gravy. I
add cocktail sauce to the meat mixture. Never tomato ketchup slathered
on the top. Gravy really won't be necessary from the drippings since
I'm not making mashed potatoes as a side dish (but if I did it would be
a brown gravy). I'll be cooking boiled small potatoes tossed in butter
with parsley to go with it along with my favorite Fordhook lima beans.

Jill

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From Newsgroup: rec.food.cooking

jmquown wrote on 2/27/2026 5:17 PM:

On 2/27/2026 12:20 PM, Cindy Hamilton wrote:

I eat my dinner in the middle of the day, just as my farmer
ancestors did.

It was a clean-out-the-fridge effort that mostly worked.
Half a can of cannellini beans, some of the broccoli that I didn't
use for the quiche (cut into bite-sized pieces and nuked), sliced
grape tomatoes, thinly sliced onion, balsamic vinegar, and EVOO are
marinating even as I write.a On the side, some heretofore-undisclosed
roasted carrots, warmed up to room temp (or slightly higher).

Meatloaf here, from a combination of ground beef & pork.a No gravy.a I
add cocktail sauce to the meat mixture.a Never tomato ketchup slathered
on the top.a Gravy really won't be necessary from the drippings since
I'm not making mashed potatoes as a side dish (but if I did it would be
a brown gravy).a I'll be cooking boiled small potatoes tossed in butter
with parsley to go with it along with my favorite Fordhook lima beans.

Jill

Your Majesty always has Fordhook lima beans! That's wonderful!

I wish I could dine like royalty.

Will your highness be dining alone again?


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