Pan fried haddock and baked potatoes.
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Pan fried haddock and baked potatoes.
Pizza night.
Had sandwiches and squares after the funeral
Leftover lasagna
Sarma - I can't find my own pic from before, but I make them deconstructed - just the meat rolls, then cook the sauerkraut in the pot, instead of wrapping the rolls in sour cabbage leaves.
Having it with fresh bakery buns and bread.
http://static.chefkoch-cdn.de/ck.de/...arijas-art.jpg
I want perogies now but am holding off turning on the stove till after 7 pm......darn you hydro peak rates making me wait!
hubby made roast pork, peppercorn gravy, sauteed mushroom, mashed potato and mashed sweet potato. :D
@walkonby - does it really make a huge difference with the power? We don't have the rate change thing.Quote:
Originally Posted by walkonby
Second ? - what do you use to make perogies to be GF, like rice flour?
Chicken legs, tossed salad and rice.
Leftover sarma - it's like chili, almost better the second day!
oh Nat, I think the hydro rate change is disgusting because the difference between On Peak rate and Off Peak ( it changed for the winter Nov 1st ) is a whopping 9.2 cents per kWh. See chartQuote:
Originally Posted by Natalka
http://www.hydroone.com/TOU/Publishi.../TOU-Times.jpg
http://www.hydroone.com/TOU/Publishi...Nov-1-2015.png
Prices effective Nov 1st, 2015
I suppose in the grand scheme it might not seem like a lot but it annoys me that most families are cooking their breakfasts and dinners in those On peak hrs. ( gouging much !? ) so that is why I try to batch cook and do laundry on OFF peak, or at the very least Mid peak hours.
Oh and the perogies I made everyone ( and I ate some too. ) were not gf. Just the regular big bags on sale at NF. I have tried to make my own gf version ( rice flour, tried other gf flours too ) but just awful! ( although I choked them down anyway. I have no idea how to make them as yummy with gf flour, I think the gluten must be what makes them tasty maybe?? ha ha
Last night was roasted potatoes and a really big salad (2 romaine heads) with 2 diced apples and shredded old cheddar with balsamic vinaigrette and some walnuts tossed in.
We bought tickets to tonight's legion supper and AGM. I don't know what's on the menu. I made a pork roast with onion earlier this week.
I'm planning on turning the leftovers into a soup with veggies and pearl barley tomorrow or Saturday.
I think we will be having spaghetti & meatballs.
Small roast beef with potatoes and carrots around it as it cooks. DQ for dessert, it's been awhile since we've been there.