RH> At this stage I'd rather have the enjoyment of having some things made
RH> for me. My Chinese cooking is more mock Chinese, tho Michael called it
RH> "the real thing" as he did similar (toss stuff into a wok and stir fry
RH> it). I know I can do some things better than a restaurant but I don't
RH> want to best them in everything.
DD> I enjoy making food for others to enjoy more than I enjoy making food
DD> for my own consumption. And, given my tiny, poorly laid out kitchen,
DD> it's much more enjoyable for me to eat out. Or make bulk quantities of
DD> some
DD> favourites and nuke it back to life later.
I'm still cooking for 2 altho Steve is doing quite a bit more these
days. Meals aren't usually very fancy but we're well fed. Working on
eating down a well stocked freezer, basically buying fruits, veggies,
bread to go with the meats we have on hand.
DD> Here's another Goanese recipe which is on my "Round Tuit" list. You
DD> can control the heat bu picking which red chilies you use - I think
DD> I'll go with ripe Anaheim/Numex rather than Thai or cayenne/tabasco
DD> chilies.
RH> We don't do as much fresh fish as we used to, partly because we're not
RH> right on the coast as we were at various times. We have cut back on
RH> portion size of a lot of things, even meats, as the appetite has
RH> decreased with age.
DD> My appetite has dwindled to the point that - if I have lunch at two or
DD> later in the afternoon I won't be hungry until the next morning. I'm
DD> effectively down to two meals a day ... with the accasional snack like
DD> a bag of microwaved popcorn (or similar) thrown in - some days.
I'll have a light breakfast, usually a fairly light lunch and more of,
but still not heavy, supper. I generally (unless it's ice cream) don't
snack after supper. If lunch is later in the afternoon or heavier,
supper is very light, just picking odds and ends from the fridge.
DD> I made this dish using the grass carp (an invasive species which
the DD> Illinois River (and now the Missippi River) gas an
overabundance of) DD> and Mandarin orange peel for the tangerine peel.
I also just skipped DD> over the wine part since wine is not something
that I have on hand at DD> most times. Subbed, IIRC, some cider mixed
Fish usually doesn't age well. That's partly why I seldom buy canned
tuna for sandwiches now.
with a dash of Braggs cider DD> vinegar. Anyway it was a lot for one
person. So the last cat, Quincy, DD> dined fine, as well.
Lucky cat. (G)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Get shopping while the gettin' is good!!!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
