Such an image! Mom we lost young but in her heyday she hopscotched btwn Orange Tang and âunheard ofâ tropical fruit from her trips to Mexico. She cooked well enough for 4 busy brats but had relatives who Lived in the kitchen to feed our souls.
Looks wonderful. Broken egg dishes were one of our favorites a few years back in Barcelona.
The best was with mushrooms, not at all sure what they did to the mushrooms but it was good!
Until he got married, adult son would call me whenever he was sick and ask for chicken and dumplings. I finally got it down to a science if not an art: slightly reduce two cans of chicken broth, add cubed raw chicken breast. Plop in âbig, round, starchy Bisquick dumpling batterâ. When done, tightly cover pot and drive it across town. The best âget well cardâ there is.
Both types seem to be traditional in my area. If you call it chicken and dumplings then it is the biscuit-ish style. Chicken and pastry will be a rolled dumpling, more noodle like.
And I grew up with chicken noodle soup with fluffy canned biscuits steamed on the top. Need to try that again - itâs been prob 10+ years.
Never knew of this treatment. Worth a try. Many thanks!
Patriots win on a crappy, rainy fall day to go to 8-0. Yup. Iâm good with that!
Knowing the impending rainy weather yesterday, I was hoping to find something appropriate at Hannaford yesterday, and Bazinga! There were chuck roasts on sale. 
So Momâs Lemon Pot Roast was on the menu, with boiled tri-colored baby potatoes and carrots.
An amazing red blend that I think I got at World Market awhile back used in the pot roast and in the glass.
And an Apple Cinnamon Streusel Cake that didnât release from the bundt pan. So I get 1/4 of the cake to enjoy with vanilla ice cream, and work will get 3/4.
Bone in pork chops became the default Sunday dinner because I didnât like any of the other choices. Found a can of mixed fruit to crown them with, and slow baked em. Canadian yellow spuds were the go-with.
We had another sensational dinner at Ammata Thai. Below is a link to the details and pictures.
Trying pork loin again.
This time with Aji Amarillo paste!
Still havenât mastered removing silver skin without removing the fatcap. This time I removed it, did the marinade, then put the fatcap back on.
Thermometer read 110 F when I took this picture.
Maybe 120 F.
Last temp, about 15 minutes later, was 140. I canât imagine waiting to pull it higher.
Thanks @ccj for explaining your process for this.
Okay, I hate to bother you again. 
But this is the 2nd time youâve posted your Beef Noodles. They look so good! Can you give some info?
Thatâs a handy BF to have.
Bad air quality from all the fires, so terrible, wonât use the bbq⌠Wanted pork ribs, so made some in the Instant Pot, finished with a bit of sugar free bbq sauce. This is DH plate with roasted new potatoesâŚ
I commend you both. My husband loves Mole and I frequently doctor up ones I get from stores or markets. But Iâve put Mole from scratch on the âWhen I retireâ list. Itâs so complex and the recipes I come across and like require ALL day. Not happening right now.
Nice!
Okay, gotchaâ. I used Pyrex too.
Thanks @corvette_johnny. Iâve been thinking about buying a little torch. Anyway, just bought some Coho. TBCâŚ
Always save the bones
I have at least a dozen pint containers of chicken stock in the freezer.
