Now Lil, I would be glad to participate in a group planning thing but I am having trouble making myself do the meal thing. How about this? Tell me what you fixed for dinner last night and I'll tell you what I (my son) fixed. Maybe my menu will inspire you and yours will inspire me.
Breakfast at my house consisted of cantaloupe and other fruits.
Lunch was a trip to Pizza Hut, through the salad and pizza buffet. (not real smart on my part; I was pushing myself to be out and about before I was ready and I paid for it when I got home.
What to fix for dinner is one of the big decisions of the day.
We had a beef (round) roast cooked with onions, celery and new white potatos and seasoned with a meatloaf seasoning. I stopped by the produce stand and picked up fresh corn on the cob so we had that. In an attempt to make myself go back to cooking I found a recipe for buttermilk biscuits and made that. Here it is:
Beth's Buttermilk Biscuits
Beth Allen's grandmother from Gulfport, Mississippi, often made these biscuits for breakfast when the family gathered for holiday visits. Although her grandmother never measured anything, Beth has worked out the amounts of ingredients to recreate the recipe. Makes 1 1/2 dozen biscuits. Preparation time: 20 minutes. Cooking time: 12 minutes.
Ingredients
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/3 cup solid vegetable shortening
2 tablespoons unsalted butter or margarine, at room temperature
3/4 cup low-fat buttermilk
Nutritional Information
1 serving: Calories 101 Saturated Fat 2g Total Fat 5g Protein 2g
Step 1:
Preheat the oven to 450°F. In a large bowl, sift the flour, baking
powder, salt, and baking soda. Using a pastry blender or 2 knives, cut
in the shortening and butter until the mixture resembles coarse crumbs.
With a wooden spoon, stir in the buttermilk. Mix just until a soft dough
forms.
For Strawberry Thumbprints (see picture above), prepare the dough as
for Beth's Buttermilk Biscuits. For each Thumbprint, pinch off about 1
rounded tablespoon of dough and roll in a ball. Place balls 2 inches
apart on a baking sheet. Using your thumb, make an indentation in the
top of each and fill with about 1 teaspoon of strawberry jam. Bake for
10 to 12 minutes or until lightly browned. Makes 2 dozen biscuits.
Step 2:
Knead for 30 seconds on a lightly floured surface, then pat or roll into a
12-inch circle, 3/4 inch thick. Using a 2-inch biscuit cutter (preferably a
fluted one), cut into 18 biscuits, rerolling the scraps of dough as you go.
Step 3:
Place 2 inches apart on an ungreased baking sheet. Brush the tops with
additional buttermilk, if you wish. Bake for 12 minutes or until golden
brown.
http://home.earthlink.net/~kedco_ap/page4.htm?
I have an older computer in my kitchen which I am trying to get set up with recipes and addresses. It also has some games on it for my grandson. When they get older computers may be perfectly good for limited stuff and they are not worth anything as far as selling them goes, so I decided to put mine in the kitchen. Now it is just a matter of getting the recipes on it. I do have all my grandmother's (from scratch) recipes on it.
>What a way to go girl, now does this mean you will do us the honors of posting our meals for a day? That would be so great, keep us all in line and perhaps I would loose some of this roundness, I look like the dough boy, cute though! Your friend, Lillian
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