Monday, October 20, 2008

finally

I actually made it to the grocery store on a Monday, for the first time in what seems like months. Joe's parents were over for dinner tonight. I cooked a mesquite bbq marinated pork loin and served it with pesto-covered mixed veggies and flower pasta. I don't remember if I ever posted pictures of that pasta before so here it is.



Now the picture above is from the first time that I cooked this pasta and at that time I don't think that I put a sauce on it even after I took the picture. This time I over-cooked it a tiny bit so most of the flowers broke apart when I was mixing the pesto into it. That's why I didn't take a picture this time.

I'm sure that I've got more to say but I can hear the kids talking and playing in the other room and they are SUPPOSED to be going to sleep; so I've got to go fuss at them and then maybe watch some TV or read my 2nd-to-most-recent issue of ESPN the Mag.

School went really well today and we're almost done with both year 2 of First Language Lessons and volume 1 of A History of US. Hooray!

I think that I'm making a new batch of yogurt tomorrow, maybe even 2 batches just to use up some of the milk. Paul really liked it today when I prepared his for lunch using vanilla extract, honey, a touch of cinnamon and a touch of cane sugar.

Why are organic dried cranberries so expensive? And why do they taste so good that you have to eat the overpriced 8 oz bag super fast? And why do they put sweetener on every brand of dried cranberries? Why can't I find unsweetened ones?

Will someone come over tomorrow and pull apart a cold roasted chicken for me to make chicken salad with? The kids REALLY like to have it spread on a piece of oat bread with a slice and 1/2 of colby/jack cheese on top and then toasted in the toaster oven until the cheese is bubbling on the edges. Served open-faced and cut into 4 pieces. Do you want my recipe? Here it is:

Natalie's Rotisserie Chicken Salad

leftover rotisserie chicken cut into small chunks
mayonaisa
yellow mustard
whole-grain mustard
spike seasoning
garlic powder or fresh minced garlic
ground pepper
pickle relish
combine all ingredients in a reusable container, taste, adjust seasonings to your liking (maybe even add a dash or 3 of cayenne pepper), eat.

Don't forget to simmer the skin and bones in a pot of water for a few hours to make your own awesome chicken broth.

2 comments:

Carla said...

salad looks great. Those noodles look like the end of bell peppers. I have never heard of them. Learned something new, I'm done for the day, thanks!

Natalie said...

all the HEBs around me carry them - they're in the dried pasta section. They are the cheapest of the expensive ones - the same brand makes ones that look like sombreros and like long pieces of striped taffy.