@Sjoerd I was curious what chortle meant sooo I looked into a translation for Chortle…this is what came up.
That sounds yummy @Daniel W ....I will pinch your menu when we finally get a ' too hot to have a hot meal' day if you don't mind....love getting meal ideas ,thanks.
Haha Pac— I don’t know what to make of that. Oh dear. Well to me a chortle is a sort of half-suppressed laugh.
Another simple meal with our own spuds, sugar bon peas toms and onios. The chook patty came from the supermarket.
We have had my son and his GF here this week. What a treat! Thankfully I baked last week while it was cool, and did some before hand meal planning. We are 38 C on the shaded porch, which is where the toaster oven, air fryer, BBQ and hot plate live - so I'm glad to have the meal prep done. Tonight is homemade chicken breast strips, coleslaw from first of the garden cabbage, raw veggies from the garden ( carrots, broccoli, and some imported grape tomatoes), and some french fries in the air fryer. My Son's GF is a baker, and made me a Gluten Free ice box pumpkin cheesecake which is working it's magic in the freezer. I'm spoiled.
I broke out the slow cooker (crock pot) and made beef stew tonight. Turned out pretty good with minimum heat output.
Nice meal! Those are nice looking bowls, too. The handles must be handy, and they have a clean, bright look.
Mel— Son + GF, how nice is that! Annnnd the GF is a baker…keeper. That spectacular cheesecake thing she made for you sounds delish. Your meal sounds really good. You’ve always beena keeper. Cheers Daniel. Those bowls are so old., but are our favs.
This is a gardening/cooking question Last night for dinner I diced up a few small white potato's that I'd dug up 2 days before. Combined with a diced onion and to be served with some bbq chicken thighs. They sautéed for a least a half hour on med. heat, I even added a bit of water and covered to soften them. But the texture was still a bit firm/crunchy. Think that was because they were not mature enough or too fresh?
We had noodles with peanut sauce. No recipe, just a scoop of peanut butter, a spoon of soy sauce, a spoon of hot pepper sauce, a smaller spoon of ginger in oil, and a few squirts of sesame oil. Stir in water to get a nice sauce consistency. I realized I forgot garlic. Still good though. For a more authentic and fancier version, here's this - You don't have to use his specific brands. I like using Sriracha or Sambal Oelek, but today I used sone fermented hot pepper sauce I made last fall. I just use spaghetti or angel hair for the noodles.
Oh Daniel— we really like peanut butter sauce (pindasaus), as we call it. It is common with Indonesian meals. The most common use is on sate. I drool just thinking about it. Watch out for that sambal oelek— it can be disturbingly hot.
Veggie kebabs with a wild rice / brown rice / grain combo. The kebabs had zucchinis and figs from the garden, also Hatch peppers, red bell peppers, Napa cabbage, mushrooms, onions, tomatoes. The marinade had garlic and rosemary from the garden, plus balsamic vinegar, olive oil, Italian spice mix, salt, pepper. (I just saw a piece of label on the red pepper. Oops!)
Ooo-ooo Yummmmm. Perfectly cooked with a tad of char… That is actually one of my summer favs. Especially with walla walla onions. oo poof.. label , ladle ….I’ll eat it label and all.
