January 30th – Kitchen Duty

by annemariedemyen, posted in Canadian Meal Options

The last couple of weeks have been rather hit and miss when it came to home cooking so it is time to get back to pulling some kitchen duty.

Dan was home last night so it was a good evening to cook up a package of (frozen) shrimp we picked up last week. They were smallish shrimp so they were not the best – and they were a pain to clean, but overall the meal was doable. Dan helped by de-veining the shrimp and slicing up the garlic, onions, and mushrooms. šŸ¤—

Frying a bit of garlic in butter to start the shrimp off with.
Sliced onions and mushrooms were added to the garlic.
Seasoning a small beef tenderloin that we would share. (Small but THICK)
Supper is served – Shrimp, garlic, mushrooms, onions and herbs on a bed of Fettuccine Alfredo, grilled steak and asparagus on the side. With ice water. šŸ˜Š

Being Sunday, we started today off with a brunch of bacon, eggs, and toast. To be honest, we started the day off with coffee and by the time I had the bacon cooked, it was brunch time. (Ok! It was lunch time but we still called it brunch.)

I always cook more than enough bacon so we have some on hand for Caesar salad and the like. (This past summer I discovered egg salad sandwiches with bits of warmed bacon sprinkled on the eggs – SO GOOD!)
Brunch is served!

That’s it for today. Take care and have a great day!šŸ’ž

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16 thoughts on “January 30th – Kitchen Duty”

  1. Your supper looks so good Anne. I always cook about 3 pounds of bacon at a time. I line a pan with tin foil and bake it at 375 but only about 75% done. Let it cool and layer them with parchment paper in between the layers and freeze. We can either zap it for a few seconds in the microwave but Hubs usually cooks it while his eggs are in the pan. For bits and pieces I cut a pound of raw bacon in pinky finger size pieces and fry until crispy, drain and keep in a zip lock bag for salads etc. (Because Iā€™m basically very lazy)ā€¦

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  2. Thank you, Neese! When my family was all still home, I used to cook three pounds of bacon at a time and was lucky to get the pan back at the end of the meal. Now we get to cook ahead – that’s not lazy, it is efficient. šŸ‘

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  11. It isn’t about nutritional value. Milk/whipped cream/cream sauces/soft icecream are all about the texture. Fruit and condiments are just a taste thing. I eat raspberries. šŸ™„ And some salad dressings.

    Like

  12. Good to see you back in the swing of things with such an appetising plateful. I had no idea how much work goes into shrimps. Now you’ve got me thinking about brunch.

    Liked by 1 person

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