Subj : Re: Plan Aheads
To   : Ruth Haffly
From : Dave Drum
Date : Tue Mar 11 2025 06:35:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> I regularly stock garlic in cloves/heads, minced (in a jar), granules
DD> (dehydrated and ground) and powder. NOTE TO SELF: Snag another big
DD> jug of garlic granules when youmake the rotissiere chicken run to the
DD> GFS store.

RH> I just have the heads and granules.

I've not figured out a reliable ratio between the granules and the powder.
So, I stock both. Big Spice Islands containers of the granules and smaller
McCormick's jars (w/shaker top) of the powder

    8<----- WHACK ----->8

DD> Phil tells me it's just a mental thing with him. But he can't seem to
DD> beat it. Cous cous, orzo and rosmarina all look like rice but are
DD> pasta and he can get them past his lips.

RH> Would he know the difference if he were blindfolded?

Probably. The rosmarina is much bigger than a grain of rice. And the
texture is different - the pasta is softer if properly cooked al dente.

DD> One of the things I'm going to use the rotisserie (U$3 per) for:

DD>       Title: Hank's Avgolemono Soup
DD>  Categories: Soups, Poultry, Citrus, Rice, Eggs
DD>       Yield: 7 Servings

RH> I'm going to toss the rest of a rotisserie chicken into water and
RH> seasonings, don't know how much will then go into soup. What I don't
RH> make into soup will be a casserole. The latter included Pepperidge Farm
RH> herb dressing, cream of mushroom soup and chicken stock. Original
RH> recipe came from a friend years ago in New Bern, don't know how many
RH> times I've made it over the years since.

Good recipes get made on repeat.

Here's one of my repeaters ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy Caprese
Categories: Pasta, Poultry, Vegetables, Chicken, Herbs
     Yield: 4 Servings

     1 lb Penne pasta (8 c)
     2 c  Shredded chicken
     8 oz Fresh mozzarella pearls
          +=OR=+
     2 c  Shredded mozzarella
     2 c  Cherry tomatoes; halved
     1 ts Salt
 1 1/2 c  Basil pesto
   1/2 c  Chopped fresh basil

 Set oven @ 425oF/218oC.

 Cook pasta according to package directions. Set aside.

 In a large mixing bowl, combine chicken, pasta, cheese,
 tomatoes, pesto and salt. Stir until well combined.

 Evenly distribute pasta in a 9"x13" baking dish. Bake
 for 25-30 minutes or until it is heated through and
 cheese is bubbly. If pasta browns too quickly, cover
 with foil.

 Top with chopped basil before serving.

 UDD NOTES: Rotissiere chicken worked a treat here. And
 that jar of basil pesto I bought last semmer for a
 different project. The recipes as I got it said serves
 8. I've altered that to reflect reality.  Bv)=

 RECIPE FROM: https://nourish.schnucks.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "Some gave all. All gave some. One had bone spurs." Veterans Against Trump
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)