So...whats for dinner?

Cherry-sw

Minus, thank you for the recipe, I will try it, I bet borh DD&BF will love eat, DH eats everything.

The temperature outside dropped to -10C over night and everything is covered with frost it is truly a winter wonderland. DH went skating on a large frozen lake we have on the island, everybody is skating on it. I am not sure I want to get on my skates yet but I will just walk there and watch him.

I cooked some buckwheat for myself tonight, I like it just with butter when it is warm or with cold milk like cereals. The family will get baked salmon with pesto and mashed potatoes.

My manager will come for dinner tomorrow, I have not seen him since Spetemeber, he is based in another city and is motvind Sthlm so often. I guess he will be shocked since I gained ten kg since summer. I will make bef-striganoff with baked potatoes and a salad, maybe porcini pizza if I will have some time over, I have councelor appointments at my rehab tomorrow too. Today I will bake the zebra cake and black currant bars because the manager has very sweet tooth and goes under the nickname the cookie monster. Since all Swedes are crazy about their coffee and we not drink it at home except for when my mom is here and I buy some instant coffee for her that I even serve to my guests who make fun of my 0,8l tea muggs, I have decided to do something about it and purchased a real coffee china set. It is famous Swedish china by Rörstrand Gustavsberg manufacturing site, called Blå Bloom, that has been produced since 1870-ies until 2006, so you cannot buy it in the stores but it has been very popular and you always can buy it from people and on the auctions. I bought my on an online luxury ”flea market”. And DH will buy me a coffee maker today so I will serve my manager a real coffee. Here comes the picture of my gorgeous ”new” china)

Eric, here everybody can drive a stick because it is still very popular on the countryside. Goood luck with thatjuicer.

M0mmyof3

Making shaved steak, cheese and pepper grinders to go with a salad tonight

MinusTwo

Sliders - thanks for the catch Special. Yes, I do slice the entire 12 count in half as one unit and separate the individual rolls after baking. I just put different things on the north & south ends of the 'slab'.

Actually having 3 leftover sliders for dinner today w/some coleslaw.

ChiSandy

Beautiful coffee service, Cherry! Years ago, I used to subscribe to Gevalia (whole bean) before I realized it was probably roasted long before shipping. And the packages piled up over the months. Nowadays, I won't use any beans older than a couple of months post-roast for brewed coffee (and even that is pushing it), nor older than a couple of weeks for espresso. My housekeeper gets my discards--she uses them to anchor floral arrangements at church or for her party-planning business. I'm bummed out, though, that my local roaster will no longer sell me 1/2-lb. packages of beans (I prefer not to buy more than I'll use before it goes stale). They used to split 1-lb. bags all the time, but now that they've followed industry-standard and reduced package size to 12-oz., they will no longer split bags. Oh, well: either I will have to share with other espresso-aficionado friends (of which I have none--I'm the only one who's seriously into 'spro), overcaffeinate (and drink enough decaf daily to cause heartburn), or my housekeeper will have to ramp up her floral arrangement game.

Cherry-sw

Thank you, ChiSandy, I like fine china and Scandinavia has famous brands, one of ny favourites is Nobel line by Rörstrand but it is too pricy. It is always used for annual Nobel banquette.

Now I am not a connaisseur when it comes to coffee, but I am responsible for coffee solution purchase like leasing, service and supplies, and therefore have meetings with a KAM several times a year. I even started a tender last year but was not able to finish it due to my diagnosis. Sweden I have been told is a very divided country when it comes to the coffe brands. Southern part is Zoegas, northwestern Löfbergs Lila, Stockhom region prefers Arvid Nordqvist and northeastern part and north in general drinks Gevalia that originates in the town of Gävle, my former husbands family used to have a restaurant there so I spent a lot of time there in the 90-ee. I know that Gevalia is known to be a really fine coffee brand outside of the country but on the domestic market it is not considered to be better than any others, neither more expensive. For the HQ in Sthlm we purchase Pelican Rouge coffee both beans and grinded. The filials throughout the country use different brands so we have an additional product assortment list. The most expensive coffee on the Swedish market right now is Italian. During the tender evaluation övade we visited suppliers’ showrooms and there I tasted so much coffee that I used to come home shaking. The best beans I tried came from Africa. The best office coffee machines were manufactured in Switzerland. I have also been told that coffee can never go bad. If it is stores well there is no expiration date. The aroma will disappear but it is ok to drink coffee produced ten years ago. I do not know if it is true, I said to this salesman that he should never try to sell us ten-year old coffee beans because it would be his last delivery to this company, but I would like to follow it up and find out whether it was true. Cherry

carolehalston

Lovely china, cherry. Coffee will certainly taste good served in such pretty cups!

I see the Hawaiian rolls at the supermarket and at Sam's Club, but have never bought them.

Last night was a take-out pizza with thin crust. I had thoughts of making a pizza but got lazy.

I am making no consistent progress with losing weight. This morning's weigh in on my evil scale was not good. A new week begins...

Eric, I learned to drive an old automatic shift car and then had to switch to a manual shift. I preferred the manual for years. I love my keyless Prius. It's so convenient just to push a button.

Happy Monday to all.

illimae

Well, I was tired from a long day at work and DH had a headache, so Chinese buffet was an easy solution.

ChiSandy

Coffee made from stale beans won't hurt you, but it'll smell & taste like cardboard. (It might or might not lose any of its beneficial properties, due to degradation of caffeine and theobromine). Freshly-roasted (w/in a month, maybe two, for brewed coffee and 3-14 days for espresso) beans are best because roasting releases aromatic oils & esters within the bean, along with CO2. CO2 is odorless and flavorless, but contributes nothing to the bean's flavor or aroma. That's why, if you look at those little sealed bags, you will see a perforated circular dimple" about a third of the way down the bag. That is a one-way valve to allow CO2 to escape without allowing air in (but every time you open the bag, you expose the beans to air and oxygen gets in anyway). Oxygen is the enemy of freshness. Over time, the volatile oils will evaporate and eventually oxidize. (Roasting is controlled oxidation). Grinding accelerates that process, which is why you should never buy ground coffee and should grind just before you brew. (K-Cups and Nespresso capsules are vacuum-sealed as soon as they're filled with freshly-ground coffee from freshly-roasted beans, but when the machine punctures them, the coffee is brewed immediately before the flavors can degrade very much.

When you open a can of ground coffee you will hear a "whoosh" and smell a coffee aroma--that's the CO2 escaping, taking some of those volatile oils & flavor compounds with them. That's why subsequent pots never taste as good as the first. (Maxwell House's "good to the last drop" slogan is only true if it refers to the first cup made from the first pot, provided the pot doesn't sit on the warming plate very long). Same thing if you buy a sealed bag of less-recently-roasted beans from the grocery store (and sadly, most Starbucks shops). It'll smell great, but not for very long. It's shameful, but the "best by" dates on sealed Starbucks or other brand bags are usually 6-12 months down the pike. (Even artisanal roasters, if the bag carries a "best before" rather than a "roasted on" date, have a "best by" date of 3-6 months; some Starbucks bags in low-volume shops may already be 6 months old, with the pull date being a year post-packing). At Whole Foods, the Allegro bins almost always have a "filled on," not "roasted on" date. Counting backwards, it takes the beans about a week to ship from factory to WF, the beans must "rest" (to let the CO2 "out-gas") for 3-4 days before being packed into large sacks and can sit in the warehouse or loading dock for as long as a week before being shipped. And those bins in the store are rarely filled on the same day you're buying your beans.

Decaf beans have already lost quite a bit of their oils during the decaffeination process, and out-gassed all their CO2 as well. The flavor oils & compounds are only partially extractable from the solvent (whether chemical, seltzer or water) in which they're soaked to remove most of their caffeine, before being re-introduced to the beans. You will rarely find a decaf roasted any lighter than dark-ish "Vienna" or "full city" roast, because so much of their flavor has been sacrificed by the decaffeination process that they need to be roasted dark enough for more carbon to make them taste "stronger."

Here's a dirty little secret: people think that the darker the roasted beans, the stronger the coffee and the more caffeine. They brag that they're drinking a "manlier" cup. WRONG! The darker a bean is roasted, the more caffeine is burned away. Roasting develops the flavor and releases the caffeine & oils of the beans--but only up to a point. ("City" or "full city" roast is about as dark as it gets while retaining both maximal flavor & aroma and normal caffeine). Any darker, and you're tasting much more carbon than you are bean, and you're getting less caffeine. The coffee will look and taste stronger, but in terms of both acidity and caffeine it'll be weaker. French or Italian roasts, the darkest, taste the strongest but have the least caffeine. The further south you go in Italy, the darker they like their espresso. But the best and most potent espresso is roasted no darker than full city, ideally medium ("Firenze") roast. (And the further south you go in Italy, the more likely you are to get "espresso" brewed in a Moka pot or even flip-drip--that's also why they like to add liqueurs such as sambuca to make a "corretto." You will probably be served a bottle of anisette along with your demitasse, especially in Sicily).

And that's another reason why decaf beans are roasted much darker--the decaffeination process doesn't remove all caffeine from the bean, so dark-roasting burns away most of the remainder.

As to "Starbucks" being denigrated as "Charbucks" or "Starburnt," that used to be true back in the days when not even the bulk beans used to brew their coffees were all that fresh. After Howard Schultz bought back the company, he introduced lighter "Pike Place" and "blonde" roasts for sale (and for awhile even sold them in bulk, bagged to order, for takeaway). But why does Starbucks coffee, regardless of variety, always taste the same? Customers have come to expect a characteristic "Starbucks" dark-roast taste--so all their coffees brewed in-store for drinking are brewed to a strength that'll taste like that. The lighter beans are brewed much stronger, and have more caffeine, than coffee brewed from the darker beans! To get the true taste of the bean, ignore the advice to use 2 scoops (that's 4 Tbs!) per 6-oz cup--use one scoop per 8-oz. cup when you brew at home.

ChiSandy

Oh, and why shouldn't you drink espresso any sooner than 3 days (some 4 or 5!) post-roast? It takes that long for enough CO2 to out-gas so that you get true flavor and good dense "crema" on top--too much CO2 and the crema will look bubbly and likely taste sour. But you can drink decaf espresso roasted the same day, because the decaffeination process and the roast have taken care of most of the CO2.

Tappermom383

A woman in my Zumba class brought a bag of lemons this morning. And so I am making lemon chicken for dinner tonight!

MJ

ChiSandy

I could book a table for one at RPM Steak's "Festa Italiana" tonight but I don't want to dress up (and UGGs don't look very elegant--yeah, we got snow again) or have to get an Uber. Besides, it's awkward doing solo fine dining except as a tourist.

I will look for the most upscale restaurant that delivers tonight!

Gordy just gave me an Ember travel mug for my birthday--so now I have "home" and "away" versions. (The latter will be great in my hotel room when I'm on the road). Gonna pair it to my phone right now.

eric95us

Tapper, you gave me the idea with the lemon chicken.

The main dish for dinner tonight was chicken in a slightly thickened lemon sauce. I was away from the house most of the day today, so I cut the "about a pound" of boneless skinless chicken breasts to half thickness so they would cook more quickly.

Add olive oil to cover the bottom of a skillet and cook the chicken breasts until done. Remove the chicken breasts from the skillet when done.

Combine 1 cup of chicken broth, about 1/3 cup of lemon juice, a teaspoon of red wine vinegar and dissolve a couple of teaspoons of cornstarch in the liquid. Then add a clove of minced garlic, a 1/2 teaspoon of dried oregano, some capers (I used a couple of tablespoons) and a small amount of salt and pepper. Put this into the skillet used to cook the chicken and bring to a light boil to thicken the sauce.

When the sauce has thickened, put the chicken back into the sauce and serve while hot.

When I first I started experimenting with this recipe, I used a 1/4 cup of lemon juice. We like 'tart' dishes, so I increased the lemon juice to 1/2 cup, but that was to much for our tastes, so I settled on the 1/3 cup of lemon juice.

ChiSandy

Ordered out from Big Jones, my favorite Southern (SC Low Country) restaurant. Their fried chicken was piping hot, succulent yet crispy on the outside; the gumbo hot, cornbread warm & both delicious. But the honey butter was missing from the cornbread--for $7 it should have arrived as advertised. The rice for the gumbo and underlying the "butter beans" (which were more like adzukis) was dreadfully undercooked, nearly raw. Said beans were mostly rice with about a Tbsp. of beans atop (sorta like "Honey I Shrunk the Red Beans & Rice"). Greens were okay--hard to mess up greens. Didn't order dessert: menu listed two flavors of ice cream (would have melted) or bread pudding (too heavy).

MinusTwo

Eric - sounds delicious. But I'm surprised you didn't use orange juice instead of lemon with your surplus./

eric95us

:-) The orange juice is very sweet and I don't know how well it would work with this. Besides, I also juiced enough lemons from my MIL's tree to get about 16 cups of lemon juice....and that is a fair amount of lemon juice.

I do have an orange juice-garlic-cilantro marinade for chicken that I"m going to use later in the week. Tomorrow I'm planning on a slow cooker pot roast.

I did save oranges and lemons for making marmalade. Once I get the kitchen floor mopped (tomorrow), I'll start on the marmalade.

ChiSandy

So after binge-watching 2017's Worst Cooks in America, I got caught up on this season. Good grief, these people get weirder and more clueless every year. The first three or four seasons, the contestants started out terribly inept, it's true--but most of them were of normal intelligence. They knew the foods they were asked to cook, but simply lacked the skills to prepare them. All of them who were not retirees or stay-at-home parents had normal jobs and IQs higher than the vegetables in the "boot camp" kitchen. But over the years, the series (much like most reality TV) has gotten progressively ("regressively?") dumbed-down to the point where not only are the "recruits" naïve or flat-out stupid but also truly unglued. (I was tempted to say "just fell off the turnip truck," but there are several contestants who could not tell a turnip from a tulip).

One episode involving "scary foods" was originally intend to be titled metaphorically: exotic foods to which people had various aversions, found unfamiliar, or were too intimidated to attempt to cook. But this year's themed episode? Two people had no idea what Brussels sprouts were. Last season, a woman had an aversion to eating eggplant because of what its emoji symbolized--this year a contestant had never heard of--much less seen--one, and expressed surprise that "plants lay eggs" and thought she was being pranked because it looks nothing like a egg. Now, I can understand why people can get grossed out by the consistency of raw oysters (or egg whites), but to be shocked to learn that anyone eats them? (The refrain "Who eats this?" is getting very, very old). Last year, there was a guy who was afraid of baby corn (the canned stuff that ends up in Chinese take-out). No, not afraid to cook it, nor afraid to try it--but literally afraid of it, as in the concept of miniature ears of corn was so alien and illogical that it "scared" him and gave him nightmares.

But what I've found increasingly disturbing is the growing infantilization (not sexualization) of female contestants--tiaras, tutus (no, they're not dancers), strange eyeglasses, juvenile haircuts and Ariana Grande kitty-ear topknots, weird barrettes with tchotchkes on them, glitter, unicorns, baby-pitched voices. Grown women (as in 30s and older) dressing like what ten-year-olds think hipsters look like. (They actually confuse the fictional Criminal Minds computer-maven character "Penelope Garcia" with a fashion icon--and no, except for a wardrobe of glasses, the actress who plays her doesn't dress like that). Unlike Ms. Garcia, they tend to be among the least intelligent (and I'm putting that charitably). And several times now I've noticed that it's not the week's worst cook who gets sent home, but the more normal and therefore less entertaining of the bottom two (remember Sanjaya on American Idol a decade ago--so awful that viewers kept voting to keep him in order to sabotage the show, inspiring a "vote for the worst" website devoted to sabotaging all viewer-judged talent shows)? At least they don't let the viewers vote on this show...at least not yet.

It's no longer a show about redemption, Pygmalion-style transformation from kitchen "zeros" into kitchen "heroes," and the emotional attachment of rooting for one's favorite contestant to do well enough to win is a thing of the past--all that has been replaced by schadenfreude and making viewers feel better about themselves by watching intellectual trainwrecks (to the point of being able to heckle them from the safety of one's sofa). I used to be just as entertained by it as by The Next Iron Chef or The Next Food Network Star, but it's no longer about competence, competition or even improvement--it's all just typecasting now, choosing the most eccentric, stupid, annoying or characters viewers would most love to hate.

I'm nostalgic for the old, primitive "TV Food Network," with live-to-tape instructional shows (especially How to Boil Water and David Rosengarten's Taste), and even daily news pertinent to food and diet (they even had a staff medical expert, Dr. Lou Aronne of NYU); not to mention the original Iron Chef and Iron Chef America, and eventually Alton Brown's Good Eats. But entire evenings of Diners, Drive-Ins & Dives? (Am I the only person here who finds Guy Fieri annoying and am relieved that his Times Sq. restaurant was a failure)? And does every show have to be a contest? I actually used to learn things about food, wine and cooking on that channel.

carolehalston

The Food network has lost me as a watcher, too. I dislike most of what is scheduled.

illimae

DH made pan fried pork chops with Brussels sprouts and beans. The side of white beans, lentils and ham hocks was so good, I brought it for lunch!

M0mmyof3

I used to love when Emeril Live was on. Now I don't watch any of the shows on the cooking channels.

carolehalston

Catfish fillets and cauliflower mash for dinner. A bag salad for dh but probably not for me. Not sure how I'll cook the fish. The last time I used a WW recipe for baked fish breaded with seasoned cornmeal. It came out crisp, a little similar to deep fried catfish (which we both love). Often I sear the seasoned fillets in a hot skillet, almost blackened. Whatever preparation, dh will mix up his tartar sauce with mayo, dill pickle relish and horseradish.

I played golf today for the first time since Dec. 13. Even though I go to the gym three times a week, golfing used muscles that have gotten lazy. I am tired tonight.

M0mmyof3

Went to a pasta dinner fundraiser. Food was excellent.

eric95us

I must have lost a post.....I do not like the current crop of "reality" cooking TV shows that highlight people's lack of skill and knowledge or "someone has got to be pushed off of the show".

I want to get ideas or learn a few new things in exchange for watching all the TV commercials. :-) In college, I was an avid watcher of the public TV's "The Frugal Gourmet". That show ended due to allegations of sexual abuse.

Tonight's dinner was a pot roast using the recipe that I think I talked about earlier. Since the early 1980s I had been looking for a good pot roast recipe and this one, to me, is it. It is from the Canadian LIving website and is here. It, like the lemon chicken recipe is quite tart...just we like. :-) I think it takes me about 10 minutes to set up in the slow cooker and about 8 hours cooking time in the slow cooker, so it's perfect when I'm busy

I've been losing weight since I've retired, but it's been slow and a lot of work; I'm running about 25 miles (40km) a week. I wish Sharon could run with me, but her feet and joints hurt when she runs, maybe from the Arimidex, so I run by myself.

MinusTwo

I don't like reality TV, whether it's chefs or dangerous housewives or the news. Consequently I don't watch TV anymore - since everything seems to be a competition or trial or a rant.

Finally got to the store today & got a jar of Peach Marmelade. Now I just have to back track & find the recipe earlier on this thread.

ChiSandy

I miss "The Frugal Gourmet." I knew Jeff Smith: he was my law school's chaplain. He also ran a deli in downtown Tacoma called "The Chaplain's Pantry." I went in one day and ordered a pastrami sandwich on rye. The counter person began to butter the bread; just then, Smith rushed over and cried "NOOOO!!! Mustard only!" His wife & I used to go to wine tastings at the Nordstrom's in downtown Seattle. When my son Gordy was a toddler, he adored the show--he called it "Frugourmet." Smith came to a cookbook signing at a local cooking store, and Gordy greeted him with "I bid you peace." By the time the allegations of sexual misconduct came to light (they occurred when he was still in graduate school), Smith had had open-heart surgery and at least one stroke, and the show's days were numbered anyway. He was best friends with my Torts professor, who'd fill me in about Smith at alumni reunions. Smith died a broken man.

I still use his cookbooks.

eric95us

I get his cookbooks when I see them for sale..now they are in the thrift shops.

Cherry-sw

ChiSandy, aren't you a walking Wikipedia, I had to copy/paste your post about the coffee and hereby I considered myself to be utterly prepared for the next tender, I will knock off my suppliers with all this knowledge. Funny story about the pastrami sandwich, I love when people are passionate about food.

Illimae, this soup looked so delicious and I reminded me that I was thinking about cooking Persian soup called ash, made of rice, black eye peas and green lentils, lots of dill and parsley, leaks, sometimes spinage and served with fried onions and this spread called kashk that is made of dried goat yoghurt. I have not had it for years and actually lost my former MIL recipe but I partly remembered and partly searched the web. I will go to for a run today and then stop by store to buy leaks and will cook it today. There is no way the youngest will eat it so I will think of something else for her.

eric, I have done chicken in orange juice for years, you use juice with zest, a dash of soy sauce, some garlic, salt&pepper, although I have a mixture of all possible peppers in my peppermill and even cilantro and mushrooms seeds, sometimes grated ginger. I usually marinate the whole chicken for a few hours and then grill it in the oven, I slice a half of orange and place the slices on the chicken like on this picture from the cooking book I got the recipe idea from. We like it.

I am trying to lose the weight I gained with all I got, I am not eating after 6PM and cutting on bread and carbs in general. It is not easy since I used to eat a lot while on chemo but luckily I am not that awfully hungry I used to be. But every night before I fall asleep I am thinking about what I am going to eat in the morning.

Yesterday I did some grocery and bought four artichokes, have a French recipe for those in one of my cooking books and I remember we liked it, they were cooked and then served in a beschamel kind of sauce with ham and something else. I also bought sea crayfish that we sill probably eat this weekend just as is, they are already cooked. And I also bought a package of organic kale because my mamma did not raise a looser))) I am determined to eat it until I like it. There is some research that shows the benefits of eating kale to prevent the recurrence and being still relatively new to this I am sometimes in the state of mine where I can imagine myself eating kale for the rest of my life. It is great that I sometimes even want to indulge myself and eat some chocolate. Speaking of chocolate, Lindt was on sale and I now have four bars: chili, sea salt, caramel and sea salt and just plain 70% cocoa.

I also bought organic turmeric tea that contains turmeric root, green tea and licorice root. Now when I google it both turmeric and licorice are considered to be bad for hormonal bc, anything any of you heard of?

Off I go to work for one more hour and then to try running, hope I will not end up in ER 2,5 weeks PFC but running gives me endorfines and I am in desperate need for those.

carolehalston

I used to catch parts of the frugal gourmet on PBS. Didn't know about the misconduct allegations.

The pot roast recipe looks good. I got tired of overcooked pot roast. In my family a beef roast was cooked like a pork roast, until it fell to pieces. Overcooked beef pot roast gets "stringy." The best part is the gravy. So at some point I stopped cooking it. I still like pork roast (Boston butt) cooked until very tender.

On impulse last night I got out two of the new spices I just bought from Pencey's and sprinkled them on the raw catfish fillets that had been lightly brushed with EVOO. Za'atar and Aleppo pepper. I seared the fish in hot no-stick skillet. Delicious. The za'atar has a light pleasing flavor. I made the cauliflower mash the usual way. Boil the florets in salted water until very tender. Drain and transfer to food processor. Add about 2 T butter and 2 oz of reduced fat cream cheese. Process until fluffy and smooth.

For tonight I have a choice of veggies (winter type) on hand. The decision will be the meat. Maybe a filet mignon. We both like a fattier steak but the WW app will undoubtedly nudge me toward the lean beef.

Eric, I admire you for your weight loss. I am down a little this week and will continue with the effort.

DodgersGirl

Cherry— seems Turmeric is an unsettled science with regards to hormone positive BC.

I have arthritis and prior to diagnosis, was taking Relief Factor (Turmeric and Onega3) which eliminated mist of my arthritis pains. I was told by MO to stop Relief Factor while on Taxol — which I did. After Taxol tx was completed I asked about returning to Relief Factor (once off the steroids that I had with chemo, arthritis pains returned) but was told not to take Turmeric any longer due to hormone positive BC as Turmeric may behave like estrogen and feed my cancer. I asked a 2nd doctor who said same thing. Both doctors said Turmeric in food would probably be ok as the amount would be far less than supplements. I even found articles targeted at men with low testosterone to stay away from Turmeric due to its estrogen properties. I stopped taking Relief Factor and am trying glocosamine with chondrotin along with Omega

Cherry-sw

DodgersGirl, this what I have red too. Although I have never taken the supplements I added turmeric to basically every soup and stew I cooked since the beginning of 90-es because my former MIL and all other Iranian relatives told me it had cancer fighting qualities, so much for that. I stopped for a while and now bought it again but after what you said I probably stop using it again. The doctors and dietitians here say it is ok as long as you are not using the supplement pills, but they say ok to everything except the soy beef producta.

The soup I cooked turned really good and before that I ran 2,5 km, slow ans wanted to stop but decided that until my legs kept moving I would keep running and I did it. I will start Tamoxifen next week and I need to know the difference of running without Tamoxifen and while on it. And the extra kg, they have to go

DownNotOut

We had red beans and rice and my DH smothers his in pepper vinegar, but I just do a few shakes for extra zip. So delicious! Tonight it is grilled lambchops with roasted smashed fingerling potatoes and green salad. Hoping to cheat and have take out pizza this weekend