Leftovers night...

[Mugwump]

...got the oven on warming potatoes are rotten, green beans, pork chops....and whatever else we can find in the fridge....chicken??...who knows??...

[LizStreithorst]

Leftovers for me, too. It will be better warmed up than it was yesterday.  The dang recipe call for no salt so I did what it said. It needed salt and a squeeze of lemon.  A bit of Cajun seasoning might not have done it any harm, either.  It's too late for the Cajun seasoning now but the salt was added last night and the 1/4 slice of lemon I will squirt into it was it is almost ready to eat will make it perfect,     Hummm...I need to make some flavorful kinda crunchy rice with the soup broth that I can add to the bottom of the soup bowl so the hot soup can make it more tender. 

Off to the kitchen, folks

[Mugwump]

I'm full....very, very full......

[LizStreithorst]

Mine was excellent as well.  I'm as full and well satisfied as a fat mama tick ready to turn loose from the dog.

[wsantia1]

Leftover meatloaf and a baked (microwaved) potato. Very good. Probably the same thing tomorrow.Or maybe some leftover fried chicken.

[Mugwump]

Leftover meatloaf and a baked (microwaved) potato. Very good. Probably the same thing tomorrow.Or maybe some leftover fried chicken.

Ah, 'bakers' are terrific... sour cream/chives?? .....MMM....I think we'll have some 'twice baked' potatoes here soon...yum yum..

[ilroost]

Must be the nite of the leftovers. Same here, left over swiss steak

[LizStreithorst]

God only knows what I'll have tomorrow.  I should have cooked the collards and pig tails today but I didn't.  Perhaps I'll go to the Mexican joint for a guacamole salad and two soft tacos made with corn tortillas and steak.  It is good and authentic.  I'll have to run to the store first to get a raw jalapeno. Last time I went there and asked for jalapeno on it they put the canned crap on it.  When I want Mexican I don't want pickled shit.  I want the heat.  You just can't get that here in the States.  Up here they don't make the food with the same fire built into it.

Then again I might come home, and bake a nice tater.  Twice baked are more work but they sure are worth it.  Need crumbles of bacon, too.  Twiced baked with too much butter, almost too much sour cream, the right amount of chives and crumbled bacon on top.  Perfection.

[Mugwump]

God only knows what I'll have tomorrow.  I should have cooked the collards and pig tails today but I didn't.  Perhaps I'll go to the Mexican joint for a guacamole salad and two soft tacos made with corn tortillas and steak.  It is good and authentic.  I'll have to run to the store first to get a raw jalapeno. Last time I went there and asked for jalapeno on it they put the canned crap on it.  When I want Mexican I don't want pickled shit.  I want the heat.  You just can't get that here in the States.  Up here they don't make the food with the same fire built into it.

Then again I might come home, and bake a nice tater.  Twice baked are more work but they sure are worth it.  Need crumbles of bacon, too.  Twiced baked with too much butter, almost too much sour cream, the right amount of chives and crumbled bacon on top.  Perfection.

These sure do taste fine....



We get bigger too, if they don't get picked too early....LOL....remind me next year, I'll send a bunch...... ...you can slice em length wise, leave the seeds and stuff with cheddar, or sausage, or both.....grill em a bit....yum yum.....'poppers'....

[LizStreithorst]

Those are things of beauty.  I love peppers sweet like Bells, medium like Poblano's or hot like jalapenos's.  I used to grow them all myself.  I could again if I got the desire back.

My heart yearns for the simple battered and fried Poblano pepper with a small piece of farmer's cheese hidden inside.  I tried to make them myself more that once but I never succeeded in making them close to as good as what I was served at cheap hole in the wall place in Mexico.