Well I don’t know if anyone else will be happy with this chocolate cake but I think it serves for chocolate cake extraordinaire. So now I have two chocolate sweets on my banquet menu.
Meanwhile, last minute notes on the last weekend development of my banquet menu for Christmas.
Everyone involved at whatever will be the Christmas buffet/breakroom convention party I guess we’re thinking. Okay. Let’s take this seriously then. Is rather disappointed that — well someone will have to take pictures for me — I am sworn to no exposure for myself anywhere; they are all disappointed in my lack of interest in chocolate. Well I’m sorry.
So I am thumbprinting some chocolate dessert. These are individual cakes. I have to give it some thought this weekend and I will.
Steak Sandwiches with Grilled Broccoli
Seafood, Chorizo and Vegetable Stew
Asian Beef Stew
With the greater part of the year of holidays coming forward soon in time: September – May; after the agnostic season of summer takes away most of the joy of the calendar holidays in favor of warm weather festivals, travels and other celebrations, planning for some basic, anytime, have-to-have, good-to-have ideas for the kitchen is something you can begin in August — or at least this is true according to most magazine advice.
So the least I could do was re-post this list of mix-and-match quick bread recipes from food.com.
I found a lot of last minute dessert collections this Sunday evening. (Today being 08/04/2019 in case you are searching recipes by the days of my calendar.)
You might wonder what has come over me to over-do over-doing re-blogging lately?
I am rather bored with everything that is happening right now. I had a difficult couple of minor injuries in July and I have to convalesce for the entire remainder of the month of August at least, possible September. This allows me to spend more time searching internet recipes.
But I’m doing okay otherwise, I just can’t really work at my usual things.
Roasted Ginger and Rhubarb Upside Down Cake
Apple Cherry Cobbler
Too many excellent basic Asian recipes on this list of 50, that I couldn’t pass up the post.
Egg Drop Noodle Soup
Not your ordinary chicken noodle soup.
I was wondering: if you use wide noodles (chow fun), if you will have the same recipe or if the oil becomes imbalanced.
But in case anyone else is wondering besides that, beef mince, I looked it up, is ground beef; this site is from a large Australian company, TASTE.AU.
Anyway, I liked the novelty of ground beef chow mein.
It is red & green peppers with yellow squash and zucchini with Italian seasonings and olive oil, grilled. Nice!
(Starter necessary for the recipe posted below today 07/27/19 — category: “bread” for both posts.)
(Note: the Amish Friendship Bread Starter Recipe that you need to complete this recipe and it’s many exciting variation links listed on the same page as this is posted above this recipe today on CPR; for search purposes: 07/27/19 — nothing like finding the bread in categories and not the starter; but it should also be in “bread”.)
The new definition of “roll your own!” …. Kale Wraps.
(Now you see, if this WAS my Facebook page, I’d be compelled to add: “now at McDonald’s.” I wasn’t at all happy at the fast food industry’s inclusion of vegan burgers and I went on about it on Facebook for a week or more while back. I believe vegetarian food should be segregated into its own fast food industry; that would really be divine; but to handle cheeseburger time with impossible burger time — is just cheeky and not even happy. So seriously, Kale Wraps is truly more ethical overall I think.)
I know that many people won’t allow themselves to change a delicious healthy cooked pasta salad, like this, from a whole wheat to another kind of pasta, because it’s some kind of failed vow in the cosmos. Diets and health plans that work out in the cosmos, rarely help us when we’re trying to help ourselves and not the cosmos: otherwise, kudos. (I pretend to know anything about any topic frequently and refuse to say why; probably because, I don’t have a good reason.)
But just for the case of sounding convincing, I could make an assumption for myself and anyone, that, if you changed, whole wheat pasta to no-gluten pasta, or else to spinach pasta, or even tri-colore pasta — you are advancing in the race of a healthy pasta dish and not having to indulge all the dehydrating glutens, however fulfilling, that healthy whole wheat lends to a diet. It’s a wonderful formula for energy and digestion, but it doesn’t solve everyone’s demands to eat well enough to finish right in the culinary column of what is good for you — you have to eat what you like; seriously, that was the entire post here for me, to have tried to say that, it’s a shame to toss off excellent good-for-you recipes, especially pasta recipes, because you can’t fulfill the whole song and story of it.
I don’t have a whole lot of confidence in wheat pasta as being the healthiest alternative — it has a great deal of gluten and sugars in it, and reduced starches enough, and however, that reduce caloric intake and that’s all; so for that matter, it can be considered healthy. But it’s healthier just to reduce the oleo resin of the pasta (dish) overall and stick to regular durum flour wheat pasta. (Just a thought.)
I saw this at the last minute, it is out of context completely now and I could not leave it off today’s list. Sorry for the way it looks on today’s page.
Highly unlikely, but I might miss a few consecutive days in the coming two to three weeks (June 29 – July 13), but not to worry I will be here on and off otherwise. (Or else, never gone, not sure yet.)
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