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MelAR05

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Posts posted by MelAR05

  1. My Dad and Stepmom have been battling Covid at home for the past 18 and 15 days respectively. My dad has not had any GI issues but my stepmom couldn’t keep anything down for the first  10 days and now has had diarrhea for the last 5. 

    • Sad 4
  2. 1 hour ago, prairiewindmomma said:

    1. When was the last time you ate at a restaurant (defined as sitting down at a table whether inside or out)?

    2. When was the last time you ate IN a restaurant (defined as being inside of a physical building)?

    3. What restaurant do you most look forward to returning to?

    4. Does getting take out bring the same amount of joy to you as eating in a restaurant?

    5. Have you had restaurants close during this pandemic that you'd wished you made it to but didn't ever get to?

    1. 11/3 to celebrate my husband’s birthday. 

    2. Same day. We have been eating indoor at restaurants since 4/15. Even did a 2 week road trip in June and went to restaurants(some indoor/some patio) in 6 different states. 

    3. The one we went to in April, local place called River City Bistro. The only places still not open for indoor dining are fast food places like Chickfila, Taco Bell, McDonalds, etc. 

    4. We like eating in a restaurant but really enjoy patio dining. I like how creative restaurants became with takeout - family meals, freezer meals, etc

    5. I don’t think any restaurants have closed, thankfully.

  3. I love this recipe. After making it a time or two, it is super easy. (Other than the cook time,) the longest part is cutting or shredding the meat.

     

    Green Pork Chile

     

     

    2 T. oil

    1 large onion, chopped

    1 head of garlic, minced (I dump in a couple of spoonfuls of minced garlic from a jar)

    6 T. flour

    2 lbs. leftover pork roast, shredded or diced

    1 - 15 oz. can diced tomatoes, drained

    3 large tomatillos, coarsely chopped (found in your fresh produce section, near the jalapenos)

    2 c. diced green chiles, drained (I use a big 28-32 oz. can of whole green chiles, a bit more than 2 c., then toss into the food processor)

    5 c. water

    1 T. cumin

    2 T. chili powder

    1 t. salt

     

    Heat oil in a large pot. Add onion; saute until tender but not brown. Stir in garlic, and cook for a few more minutes. Stir flour into onion mixture until flour is absorbed by fat. Add water. Cook and stir until mixture comes to a boil and is slightly thickened. Add shredded pork, drained tomatoes, chopped tomatillos, all green chiles, and spices. Simmer for at least an hour, stirring occasionally to prevent sticking/burning on bottom of pan.

     

    I like this best in a burrito with scrambled egg and cheese, and then also poured on top of the burrito, topped with sour cream and lettuce. You can serve in burritos, over burritos, with tortilla chips, with tortillas. Freezes easily.

    Thank you!! I can't wait to try it! When we lived in Colorado, a little restaurant had the best Green Chile and I've been trying to recreate it ever since. They served it over refried beans with a side or tortillas and guacamole.

  4. I had sofritos burritos tonight, husband ordered pizza, I don't know what my kids ate.

     

    More burritos tomorrow night. I pulled a batch of pork green chile from my freezer, and we'll have scrambled egg and cheese burritos, smothered in green chile.

     

    FISH STICK tacos! Regular fish sticks baked until crispy, chopped up on little corn tortillas with shredded cabbage and a sriracha/lime aoili. A favorite of mine!

     

    I don't know yet for the last two nights.

     

    Corned beef, potatoes, carrots, horseradish sauce on St. Patrick's Day.

    I'm always looking for a good Pork Green Chile and would love your recipe. Pork Green Chile is hard to come by in the South. 😜

     

    Going to try the Fish Stick Tacos too. :)

  5. While visiting family in Colorado this week(we drove), my SIL told us how we could get low airfare to come visit more often. I never googled or research airfare before or after the conversation. And fwiw, I NEVER fly. Today, airfare ads were popping up on my Facebook.

     

    Have you ever listened to Reply All's podcast "Is Facebook Spying on You?" It's interesting.

    • Like 1
  6. Italian cooking is much more regional than American food. This has to do with what is available locally, culture, identity, etc. A little info:

     

    http://www.made-in-italy.com/italian-food/regions

    http://www.delish.com/cooking/a1206/regional-italian-food/

     

    For authentic recipes and more, I like Marcella Bazan’s Essentials of Italian Cooking and also La Cucina Italiana magazine. You might be able to find some of the recipes/information online.

    I second Essentials of Italian Cooking. Wonderful book! â¤ï¸

    • Like 1
  7. Rick Pitino is so slimy, this is the very nicest thing that could happen to him. Frankly, I hope some of the other bad coaches get found out, too. (Mr. One-and-Done John Calipari, I'm looking at you.)

     

    I do feel bad for the players, though.

    Today, when I told my husband that Pitino was fired, he said he hoped Calipari was next. :)

  8. Our first dog, Wrigley, was a JRTCA Jack Russell. While he hunted just about anything that moved, he was by far the best dog we ever had. I get emotional just thinking about him. As a puppy, he made everyone at Dog Obedience School laugh because he was so high energy. And while he would obey, he would shake and whine the whole time doing it. :) He really was the most fun, smart, sweet and loyal dog. He survived Dcon mouse poisoning(left outside by previous homeowner), attacking snakes, dog fight, and being hit by a car(stayed at the vet for a month). We had him for 16 wonderful years.

    • Like 3
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