Whatcha Making for Supper?

[ValerieJ]

Had a bunch of old eggs so I hard boiled them all and made a huge batch of egg salad with half of them LOL the other half are still in the fridge. I’ll probably make egg salad with them too but I didn’t want to make too much at once plus I was sick of peeling

I usually have a hard boiled egg with a piece of toast for my breakfast/brunch every day. It's filling and keeps me satisfied until dinner time. Fresh eggs can be a challenge to peel. Try allowing some of your eggs to age a few weeks before peeling. That is if you have chickens. Eggs from the store are already a few weeks old.

 

[ShrekDawg]

I usually have a hard boiled egg with a piece of toast for my breakfast/brunch every day. It's filling and keeps me satisfied until dinner time. Fresh eggs can be a challenge to peel. Try allowing some of your eggs to age a few weeks before peeling. That is if you have chickens. Eggs from the store are already a few weeks old.

These were from the store

 

[Ladies-Eight]

Diners good morning one and all!

Tea is ready.

Supper: Minute steak, mashed potatoes, and green beans.

Temperature is in the 70s mostly sunny.

Have a great day!

 

[ValerieJ]

Spicy ahi poke tonight with coconut rice and stir fried veggies.

 

[ShrekDawg]

Nothing. I have way too many dang leftovers lmao plus egg salad

 

[sourland]

Rosemary/balsamic chicken breast, baked red potatoes, fried zucchini, broccoli

 

[muddy75]

Pork chops, sausage with sauerkraut, field peas, fried potatoes

 

[Smokerbill]

Still working on that fried chicken I bought Saturday. I'll have it with some fermented sauer kraut.

 

[ValerieJ]

Still working on that fried chicken I bought Saturday. I'll have it with some fermented sauer kraut.

How did your homemade sauerkraut turn out?

 

[Smokerbill]

How did your homemade sauerkraut turn out?

It's on the mild side, tartness-wise, compared to store bought, but I like it. It tastes like kraut and there were no off-flavors, so in my mind the ferment was a success.

I might have used too high of a salt concentration. I measured out the salt at 2.5% the weight of the cabbage. If I used 2% salt I think the ferment would have been more active, making more lactic acid and tartness. I'll do that next time. And making it was so easy I'll probably never buy kraut again.

Last night I finished off that pumpkin pie I bought Saturday. Wednesday I'm going to make a baking dish full of apple crisp using my mom's recipe. I'll pick the apples from my tree tomorrow.