What's for Dinner, Sat., Aug. 25, 2018

[NJCher]

We'll be having lunch shortly, which consists of my homegrown Cubanelle peppers, onions, and chorizos in tomato sauce. It's both sausages plus chopped up chorizos. I was trying to make this dish but got elbowed out of the kitchen by the RG who is somewhat obsessed about certain ways to do things.

I made strawberries in chocolate. Melted the chocolate, spread it over the chopped up berries. I was going to dip them, but unfortunately a few of the strawberries had soft spots on them, so this way it allowed me to cut off those parts.

Not sure about dinner yet; will post back later today.

[irisblue]

1. I'm making a double batch, lunch & dinner

Vegan Apple-Sage 'sausage', green apple slices, shredded cabbage, a bit of Vidalia onion, stir fried in oilve oil w/ a small shot of apple cider vinegar. The usual decafe cold tea.

I'm cleaning out a room, knew I'd be tired later so I figured cook once...eat twice.

[smirkymonkey]

2. I am making soup today, even though it's a warm day.

I love soup! It's my favorite food! I am making a corn chowder w/ chili & jalapeno peppers (vegetarian) on the stove top and a chicken soup in the crock-pot.

I decided I was tired of the soups in my corporate cafe because they always thicken them with corn starch, which I hate, so I am now going to make my own soups and salads for lunch instead.

Also, I like knowing what is in my soup and I only use the best ingredients. Cooking them on low, slow heat, but they will be so delicious when they are ready.

[Cairycat]

3. Lentil Bolognese over rigatoni

and peach crisp. Salad and garlic bread are maybes - we're still stuffed from a late burger lunch out.

The great thing about knowing how to cook is you can make what you like, from what you have on hand, modify to suit your tastes - so much better than what some corporation decided to offer you