Blog on saving money and living on a budget in CT.
Saturday, March 18, 2017
What's been cooking?
Wednesday night, I returned to our long standing tradition of Wed is pasta night, started back when Wed night was CCD night and I needed something on the menu that was quick to get to the table. DS and I had spaghetti (opened last box of this cut pasta, plenty of other cuts still on hand). Crock Pot was simmering away a spaghetti sauce with sausage crumbles in it.
Lingering rolls were turned into garlic toasts, no salt, canned green beans completed the menu
DS's plate, served with grated Parmesan
As is our new normal, a pan of rice pasta noodles were cooked for DD
No bread for her as it wasn't GF, but she still ate well
Thursday night was YOYO night, both kids here decided to join the twin (older DS was working) at dinner with Dad night at a local diner. I had a burger.
This week's Sunday supper moved to Friday night as DD will be away this weekend. Although I still follow Lenten rules, our diocese waived, as they usually do, the Lenten rules for St Pat's. 2 sale priced corned beef were simmered in the CP. I later removed the meat to a platter, and used the microwave as a warming box. I transferred the cooking water to a pot, and boiled red potatoes, carrots, 2/3 a cabbage (2 of the 6 of us can't/won't eat cabbage). I did plan ahead and cooked off an entire bag of red Bliss potatoes, as planned overs of corned beef hash served with pork beans is on deck tonight.
I made my own Irish soda bread, returning to my usual whole wheat version, using up the set aside raisins from a box of Raisin bran.
I also experimented and adapted a GF recipe for mini Irish soda breads (the original version was a savory, herbed roll more than a traditional Irish soda bread). DD really likes them, so this was a win-hard to do when scratch baking GF breads!
A bit of Jello remains, but I also offered up a baked dessert: a version of Magic cookie bars. DD had made DX a GF birthday cake earlier in the week, and had some crumbs leftover, which she turned into "cake balls" which meant having some leftover coconut with some cake crumbs in them. In an effort to not waste (the last of our shredded coconut), I scrounged around and pulled out a can of sweetened condensed milk, 1/2 a bag of sliced almonds, 1/2 a bag of chocolate chips, a jar with home crushed graham crackers, so this recipe was a great means to use it up, avoid waste. Win-win!
Once a year, we empty a large bottle of Penzey's double strength vanilla extract. Naturally, the spent vanilla bean is added to the table's sugar bowl, to impart it's flavor to the sugar there. We've used up the organic sugar, no more will be bought at the moment, so I've replenished the bowl with regular cane sugar.