random food

We got home late-we were at the rehab facility again with my wife's brother. So, I looked around in the kitchen and found



vegetable cutlets (You can find these in the frozen food section of your local Indian restaurant) grilled cheese Ahhh but not just any grilled cheese; we had sharp New Zealand cheddar on sunflower bread.

quinoa apricots and pine nuts, with sauteed red peppers, white onions, cabbage with soy sauce on top. (Quinoa is a grain, very tasty, filling, and healthy. I try to keep some pre-cooked in the frig for quick meals-add some sauteed veggies, meats, then any extras like sesame oil, soy sauce, whatever)

Cooking for Coco

Coco's last night here:



Blackened Tolapia OMG so good. But, I am fuzzy on how I prepared it. I must write it down, in this blog, the day I cook it!

Vegetable stirfry/saute with baby bochoy, red onions, cabbage

Sliced tomatoes with basil, olive oil and mozzerello cheese

Ok, got derailed on my next meal because we are helping my bother-in-law recover from tumor related infections. But, he is on the mend. Then, we went out to eat with two friends who are moving soon-to New Hampshire, and we were gald we spent he evenging with them.

We watched Julia and Juia last night! OMG she wrote a blog about cooking-and I thought I had an original idea! LOL. Of course I now want to try some of her receipes. Perhaps I should work my way through one of Emeril's cookbooks................

Spices

For most of my cooking life I have built my culinary concoctions around garlic and onions. (My mother's influences). I am now trying to use less, and more varied spices, and let the food's natural flavors be the centerpiece. This is my first entry, so I will keep it short, and learn as I go. Tonight-fish!