What's for supper?

Well, I suppose this will make me unpopular, but I like good wild caught ocean fish. Wild caught Halibut or Red Snapper, is my favorite. I don't eat fish because I am to lazy to cook it. I suppose I will get my geology pick out and chip the ice block that has 24 wild caught cold water Cod fillets in it. It is over a year old and I can't ignore it any longer, because my freezer is in serious need of defrost. It looks like an Arctic scene from National Geographic.
 
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It is a beautiful day today (although cloudy) and I made a large pasta salad with all kinds of greens and veggies for our main meal today. I always end up making a large bowl, no matter what, but we both love it, so it will get eaten up.
After Ken talking about fish, I remembered that I had some salmon and I had that for breakfast. I almost put some in the pasta salad, but it already has lots of other stuff in it.
 
I might have another round of wings & potato skins, then freeze the rest. The pudding pie @Steve North recommended may be on hold...pudding seems to have a short shelf life, and I don't think I should eat a whole one by myself over just a few days. (Pudding does not seem to be a "Freezes Well" food.) That being said, I did run across a from-scratch butterscotch pudding recipe that's been calling my name. I'll see if I can scale it down.
 
As far as pudding pie goes, I often make the pudding and put it in individual small bowls.. I will also add some extra fruit first or just leave it as is and have it with some heavy cream... It will stay in the fridge for quite a few days without going bad...
 
Steve North said:
As far as pudding pie goes, I often make the pudding and put it in individual small bowls.. I will also add some extra fruit first or just leave it as is and have it with some heavy cream... It will stay in the fridge for quite a few days without going bad...
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I've been reading "3-5 days." That's for both homemade and instant. Do you think that's unnecessarily conservative?

This is why I freeze so much stuff...living alone means stuff does not get consumed at a high rate.
 
Chicken breast brochettes on the BBQ.. I marinated them first in a simple marinade.. Soy sauce, honey, & garlic...
Mixed vegetables steamed as well as some cauliflower..
Dates..
Pot of tea....
 
John..... I understand your problem very well..
Perhaps if you just made the pudding and put it in a large bowl and just took some from it when you want.. It would keep for some time if the top of the bowl was covered either with a cover or saran wrap... Add your fruit or whatever when you take a serving..
 
Every Sunday I make for brunch flapjacks......
An over ripe banana mashed, A large egg, 1/2 cup of light cream, sweetener, a nice dash of cinnamon, and some flour to thicken it up..... Just as I am putting the batter in the fry pan, I add some frozen blueberries, mix well and it makes 2 nice size flapjacks..
I serve it with pure maple syrup..
 
No decision yet. I did chip out one wrapped fillet of Alaskan Wild Caught Cod and found the expiration date. Feb. 27. Well, that isn't too far passed. Then I noticed 2024. It looks like the block of ice encapsuling the Cod will go into the garbage on pickup day. I have some breaded Cod, but it taste a bit old, so out to the G can with it too.

I am thinking of going out to eat. Coconut breaded prawns, at our local brewery, sound good.
 
I'm still thinking. I have some pulled pork in the freezer and that would be easy, or I can peel shrimp and make alfredo. I've had an "alfredo obsession" for the past couple of weeks. Guess I'll see what the old man wants and go from there.
 
Faye Fox said:
Country fried steak with gravy, red baby potato's, onion rings, and garlic toast. The prep and cooking was easy. It took just one tap of my credit card.
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Coincidentally, my husband went to a local joint and picked up 2 Chicken Fried Steak dinners with mashed potatoes and salad. Also a side of fried okra. It was pretty tasty stuff I must say.
 
Faye Fox said:
Ok, I double dare, no triple dog dare you to eat healthy okra boiled with the slime and all. Holding it by the head tail, biting it off is too much like how they eat fried rat in Thailand. :LOL:
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I'm not a fan of boiled okra, but I like it cut up and sauteed, or in okra and tomatoes. I also use it in homemade vegetable soup and gumbo. ("Gumbo" is the african word for okra, so don't let anyone tell you a bowl of shrimp soup without okra is gumbo.)
 
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