Hope you all had a happy New Year. Teddybear and I did absolutely nothing this year. We didn’t even stay up till midnight or drink any Asti. Maybe I’m getting old?
I also haven’t been cooking a lot. I was sick the week before Christmas and then spent the week before New Year’s planning for when I went back to work in January. I also spent the last two weeks of last year worrying about my new job. Being a new tax preparer is bad enough, but running an office just adds to it. So far it has gone fairly well, but the rush starts next week, so we will see how things are then.
The Field Roast Meatloaf was something I picked up, thinking it would make a nice, quick dinner. Little did I know at the time, it would be a perfect comfort dinner for a cold week in Florida. And if you like the sausages or the Celebration Roast from them, you will love the meatloaf. If you fed it to an omni, they may not believe it is vegan. The directions suggest that you coat it with something when heating it, so I made a sauce of equal parts of some Annies Original BBQ sauce and some leftover cranberry sauce from Christmas. It added a nice touch of a little sweetness and a little spice.
On the side are some corn and an interesting little side dish called Korean Style Romaine, part of my plan to get more greens in the diet. It is basically sliced romaine lettuce that is seasoned with a hot dressing of sesame oil, garlic, ginger, soy sauce and hot pepper flakes. You pour the hot dressing over the lettuce and let it sit for 30 minutes, and then it is ready to eat. It is a bit spicy, but it could easily be made without the pepper flakes; if you want it milder. It is also a different way to eat your lettuce.
I also have some other things to show you this week, including an interesting new product that is made in Florida. So see you all later.
Recipe: BKT Happy Hour (Bacon Kale Tomato YUMS)
1 month ago