Waffle House: scrambled cheese eggs, dry toast, dry grits, crispy bacon

I have day 2.5 of a cold..and so my patience and energy are pretty off today..but the more I move about doing mommy chores the less stuffy my head is..

So it'll be chicken, broccoli, rice cheesy casserole.

The brown rice is baking in the oven now..I've got leftover chicken and broccoli, just need to make a white sauce and grate cheese.

I'm thinking about making carne guisada. For some reason I've almost been tasting it today.

Tacos!

Corned beef and cabbage at our house tonight. It smells wonderful in here.

All day I was planning to make quinoa with sliced susages, onions, and carrots in it. We love quinoa.

Then we had a late lunch, and then tested some of my peanut butter cookies around 3.

Needless to say neither of us felt like a full meal, so we had hot-dogs and beans. We love hot dogs anyway.

The good news is, I know what we're having tomorrow!

Non-meat (vegeterian) tomato pasta sauce on spaghetti. Partially home-made & partially from a jar. Frankly I like that combination best.

Our 92 year old neighbor brought over a dozen of his excellent home-grown tomatoes a few days ago. Last year, his little dog ran away from home---actually toward our house---so I caught & returned him. The old guy wanted to give me a $100 reward---the dog was a $2,000 dog---, but I declined so now we have a deal that every year he gives me a whole slug of his home-grown tomatoes. I hope he lives a very long time.

DH made casserole tonight at the request of DS. I really don't care for this casserole, but I'm happy that it's something that he does for DS. DS LOVES the leftovers too. I made dinner rolls and cake for dessert.

Leftover roast beef,mashed potatoes,corn,lettuce salad and bread.
There is still meat left!!!! LOL I am going to make a beef something soup with it tomorrow for lunch.

Maryann, if you happen to see this, what is carne guisada? I've never seen it on a Mexican restaurant menu.

Susan: What a good partner you are! It's all give and take, isn't it!

Dinner for me: I tried a new recipe--spinach salad with chicken, halved red grapes, chopped red bell pepper, pecans, gorgonzola cheese and (get this) some ramen noodles. Served cold, with a dressing made of the ramen noodles' packaged chicken seasoning, some minced garlic, a bit of olive oil, juice of half a lemon and some mayo.

It was really good! Either that or I was just really hungry!
I can't recall the last time I bought ramen noodles--probably my first or second job out of college.

For dessert (a couple hours later), some tri-flavored sherbet and an almond cookie--yum! (Dessert might come TWICE tonite!)

We invited friends over for dinner. I made Chicken Marsala with linguini, a Caesar salad, grilled garlic crustino and DH made fabulous Italian Lemon Ices for desert.
Everyone ate and then we played Guestures and had a glass of wine or two. It was a wonderful Sunday evening with good friends.

LIL

Patti43-I'm not Maryanne but I'll try to give you an idea what it is.There are many variations but this is my recipe.Some people make it with pork or chicken but we prefer beef.I usually use sirloin or sometimes boneless round roast or london broil if it's on sale.Most any kind of lean,boneless roast can also be used.It is basically just meat stew.The seasonings and spices are what make it "Mexican".Some people add other veggies but we prefer it without.
Carne Guisada
4 lb. lean beef cut into 2 in. cubes
2 med. onions,roughly chopped
2 green bell peppers,seeded and cut into chunks
2 med. size Jalepeno peppers,seeded and chopped.You can adjust the amount according to how much heat you want.
3-4 cloves of garlic,minced
2 tsp. cumin powder
2-12 oz. cans Rotel
1-14 oz. can diced tomatoes with juice
4 Tbs. Kitchen Bouquet browning sauce
Flour for coating meat
Peanut or canola oil
In a large,heavy pot over med. high heat pour in enough oil to cover the bottom of the pan.Saute the onions until just tender then add garlic,cumin and the chunks of meat that have been seasoned with salt and pepper and dredged in the flour.I put the flour in a plastic zip lock and shake the meat in it then shake off the excess flour.When the meat is browned add the Rotel,tomatoes and peppers.Pour in enough water to cover the meat.Scrape all the bits from the bottom of the pot.Cover with a tight lid,reduce heat to simmer and cook until meat is tender,about 3 hours.When the meat is tender add browning sauce and simmer uncovered,stirring occasionally,until sauce is reduced and thickened. Serve with rice,refried beans and flour tortillas.
I haven't made this in a while and now I want some!

It's a little past dinner time :-) but we had stuffed peppers (I made a hamburger, rice, and tomato sauce seasoned with onion, garlic, basil, and cayenne pepper filling) with fresh brussel sprouts and sliced tomatoes from the garden. It was all totally delicious! We ate toooo much.

Nothing...it was our 1st Wedding Anniversary, and we went out to an awesome Sunday Brunch at a local historic Inn.

Ooh, that carne guisada sounds really good. So does chicken marsala--I haven't made that in a while but I've put it on my menu list. I've been having a hard time lately with my menus. Most of the summer vegetables are gone and the fall crops are just hitting the stores. I think I have a recipe for the chicken/ramen salad, but I haven't made that yet, so that's on the menu list, too. I think I could eat a whole corned beef all by myself, Nita. I don't know if I like it better the first day or in sandwiches or hash the next. It sure doesn't last long around here.

Hope you feel better today, Terri. I've always said that in my next life I'm coming back as a man so when I get sick I can just go to bed until I'm better. Mama's don't get the pleasure!

Last evening we had Chinese food from the place in town. Sweet and sour chicken, some other kind of chicken with broccoli, and pork fried rice. It is good, but I would not want it very often.

Sue