Outside the dugout: What's cooking?

Depending where you live—Publix everywhere in Gainesville has a bag of “stir fry vegetables “ snow peas, broccoli, etc. My wife loves veggies and I sautée these in a stir fry or as a side

 

No longer in the Publix footprint, but definitely agree their frozen veg is great quality for the price...felt like one of the few things that still was

 

We have Publix and we also have Ingles—both great venues for good selections of their frozen vegetables. We like a recipe we have for a chicken and shrimp stir fry dish that we use the frozen veggies and rice.

 

Tonight I’ll be grilling cheeseburgers. French fries will be our side. Fresh lettuce and vine ripe tomatoes are available.

It has started to warm back up some today. We will see 51* for our high.

Ice cold longnecks and chilled wine are our preferences today.

Life is good in Gator Nation!

 

Tonight we’re having black beans and rice complimented with ground chuck. We will have fried cornbread on the side.

It’s a tumbler of Maker’s Mark for me and Ms. Jan is sticking with her chilled wine.

Life is good in Gator Nation!

 

Tonight we’re going to be going out for supper with Alan, Abbey, and Dylan Kate. We are meeting an old HS friend of Alan’s who is moving to Jasper as his job with AT&T brings him here.

We are going to the Old Mulehouse. It’s a very pleasant venue.

Life is good in Gator Nation!

 

Tonight we’re having homemade hamburger vegetable soup. Topped with Sargento shredded four state cheddar cheese.

Fried cornbread will be on the side.

The longnecks are ice cold and the wine is chilled.

Life is good in Gator Nation!

 

Tonight we’re having the all star lineup of leftovers.

The longnecks are ice cold and the wine is chilled.

Life is good in Gator Nation!

 

Tonight I’ll be grilling chicken wings seasoned with coarse black pepper and original Everglades seasoning. Our side will be a cold tray.

Our choices for libations tonight will be ice cold longnecks and chilled wine.

Life is good in Gator Nation!

 

Everglades is such good stuff, my only complaint is that it's just a touch too salty. I frequently feel like I want to add more but salt level is already maxed out.

 

Made the best vegan lasagna I've ever made last night.

Sauce was peppers/onions/garlic plus a ton of white button mushrooms sliced and browned before adding to veggies and marinara. Made spinach ricotta from tofu/lemon juice/nutritional yeast/white miso/garlic all food processed with frozen spinach. This produced something halfway between a ricotta and a pesto, very flavorful. Cheeses were Whole Foods' version of vegan mozzarella and some Daiya sliced vegan provolone. Barilla oven-ready lasagna sheets make the process quite a bit simpler than boiling noodles (which I prefer but are more trouble than I'm willing to undertake on a Tuesday)

This was incredibly good--mushrooms and miso added a huge amount of umami richness and the advances that have taken place in vegan cheese technology in the past five years are impressive.

I'm an omnivore myself, but I enjoy being able to make delicious plant-based foods for my vegan wife as well.

 

I agree, I actually come closer to lightly dusting the chicken and pork that I use it on rather than shaking seasoning on as most folks do.