What's for supper?

Hoot Crawford said:
I'm cooking a large pot of Great Northern beans, and bought some corn bread at the store, so in a couple of hours we will be having the ultimate comfort food for a couple of kids from Appalachia.
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Hoot, what part of Appalachia? I follow a Youtube channel produced by a family from the Brasstown NC area, which is pretty close to the Georgia line. It is called Celebrating Appalachia, and there are interesting videos about the language of Appalachia, foods, traditions, etc. Their videos are relaxing to watch; I particularly like the cooking videos... just plain food like "soup beans and cornbread." That's the way I was raised, too.
 
My homemade chicken burgers on the BBQ..
Butternut squash slices on the BBQ,.. baked mini potatoes..
Yogurt with fruit..
Pot of tea...
 
My permanent room mate asked for honey sriracha chicken. Fine but add basmati, shrimp chips and if the urge overcomes me pork pot stickers.
Shrimp chips do very well in the air fryer but you have to literally stand guard over the little stinkers.
 
John Brunner said:
I almost put in a footnote. I've not yet decided...I have leftovers. It was a good batch.

The perverted thing last night was I had two Dreamsicles after dinner, and was still hungry later.
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I've been hankerin' for some egg custard. Almost made some today and then remembered about water bathing, etc. I was too lazy to bother. Maybe tomorrow.
 
Beth Gallagher said:
I've been hankerin' for some egg custard. Almost made some today and then remembered about water bathing, etc. I was too lazy to bother. Maybe tomorrow.
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I have a couple of servings of quiche in the freezer. I make a large one (8 eggs) so I get a bunch of meals out of it. I've never made an egg custard. I don't think I could scale the recipe.
 
SO requested fajitas. No problem with lots of grilled vegetables and red and green hot hot sauce, cream, a bit of rice. I do not feel like making tortillas so it will be store bought ones.
 
John Brunner said:
I have a couple of servings of quiche in the freezer. I make a large one (8 eggs) so I get a bunch of meals out of it. I've never made an egg custard. I don't think I could scale the recipe.
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You may want to start with a very basic one which gets cut up and added to soup.
Two eggs, salt pepper, nutmeg, 125 mil milk, beat, butter a 2 cup baking dish well, fill, microwave 2 minutes then in one minute intervals until set. It will rise!
 
Marie Miller said:
You may want to start with a very basic one which gets cut up and added to soup.
Two eggs, salt pepper, nutmeg, 125 mil milk, beat, butter a 2 cup baking dish well, fill, microwave 2 minutes then in one minute intervals until set. It will rise!
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Microwave???

And the few recipes I've scanned use milk. Wouldn't something heavier (cream, 1/2&1/2) make it better?
 
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