Nice. Now this is what I have missed. Thank you.
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This evening the salad had Romaine lettuce, fried bacon, Parmigiano Reggiano, radishes and a can of Rio Mare tuna (pictured below) with the vegetables and the olive oil from the can.
There are 3 others that you can try as well. That’s one of the ways that I clean out my fridge.
You could add more dressing if you wish,
Catalina or Thousand Island’s would work well.
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I can understand it with a medical condition - but too often I have seen parents tell that their kids simply don’t like certain things, e.g. vegetable etc and that they start “hiding” food so that they still eat it which IMO is completely wrong approach.
“…the Diatician suggested to place the food on the table and not offer him any.
The familiarity of seeing the food eventually hopefully he would be enticed to try it.”…
I also stated the above which is from a post upthread.
My son wouldn’t eat green pasta because of the look and he grew out of that.
I just offered suggestions of what worked for me.
If the person reading it doesn’t agree then that’s perfectly fine my suggestion/advice can be ignored.
We are all here to help and share.
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Cast iron cowboy steak, southwest style pinto beans augmented with onion and a very hot padron pepper, salad of mixed green, tomato, pickled beets, red onion, blue cheese with ranch dressing. The steak was thin and barely pink but surprisingly very moist and flavorful.
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I like the Mexican one.
I made Red Curry chicken from a kit tonight, added green beans and mushrooms. Served it with rice vermicelli instead of rice.
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An ad-hoc Moo Shu pork on homemade mandarin pancakes with plum sauce.
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The Mexican one is very nice in fact I like all of them. The Salmon is nice too.
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After three carbolicious days of enjoying Low Country cuisine in Charleston and Savannah, we are back home and back on the straight and narrow. Meatballs in a quick tomato cream sauce with green olives, Caesar salad no croutons on the side.
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Love that !
Mmmm thin steaks can be challenging
audrey!!! Been missing your posts and NIW’s too. Glad to see you here. Been making your stick to the ribs soups and homemade breads? This is audrey 2 or maybe audrey one. Am I the plant or do I get fed to the plant. Little shop of horrors.
Inspired by EllenCooks mention of Philly Cheesesteak Stuffed Peppers above. I made a half-recipe, using cooked sliced roast beef from the deli counter and the full-recipe’s amount of (white button) mushrooms. Served with sides of white & wild rice, and sliced fresh apple. If I’d paid closer attention or if the nutrition panel had calculated calories from fat and percent of DV of fat, I would not have made this as-written. It was delicious, but next time only a half-slice of cheese.
.
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Love bluefish. Haven’t had it in years.
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Burmese-style mint chicken — my guy Ken at the farmer’s market didn’t have holy basil in because the slugs have been eating it, so I had to change it up.
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Thanks. I’ve never seen that product. Is it in the refrigerated section?
The product is shelf stable and it is with all the other tuna on the shelf.
If your Grocery Store doesn’t stock Rio Mare then head to your nearest Italian Shop.
You’ll surely find it there.
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