Postby Harriet » Fri Jan 26, 2018 10:03 pm
Funny about the lab, blessed. HRH is such a picky eater, he would make a very finicky Guinea pig. Interested to hear your thoughts about the Seitan meal. The only thing I like at chick fillet any more is their kale side dish, which is quite nice. They use too much salt. I bet your chicken meal was much better than the take-out of chick fillet.
I guess it finally got so cold that I have been replacing my beloved coleslaw these cold days with cooked greens, in as much variety as I happen to have on hand. I add a squeeze of lemon after removing from the water, also sprinkling salt on the surface, so not too much salt. Most recently, collards kale and bok choy. I just cut the bok choy stems right into it as well since they are white and give a little contrast, interest. Collards from WF here are packaged in a smart way I think, because they are careful to stack the leaves and so a lot of collards takes up very little room in the fridge.
Friends of HRH did a homemade video just for friends and family to see, of them making one of those boxed full-meal suppers that are delivered to your door with all the fresh ingredients. One item was baby bok choy and honestly, that was one of the most attractive and unusual produce items to have suddenly appear from a box. The 5-year-old in their kitchen at the time wanted to hold one! Will have to ask how they further prepared it, though, because after they followed directions and cut 1/2 inch from each stem end of the "head", their video went out!
I had a frozen prepared macaroni dish prepared that had fancy mushrooms chopped into it very finely. I was thinking - I could do that myself at home.
Sliced avocado onto sandwiches (pretty) and sprinkled with microgreens - I felt so California-like!