Making Food for Pot-locks

My husband works as a CSR at a call center and if his team (group of people supervised by a team leader) is doing really good they let them have an hour or two off the phones to have a pot-lock. Today is the 3rd time that I've made something. The first time I made my homemade mac-n-cheese and they of course loved it. The next time I made my baked spaghetti and they loved it. So in the week or so leading up to this I've been trying to decide what to make and my husband tells me that they were requesting the baked spaghetti.

So today I went in with an hour and a half with dirty dishes from last night. (I wash my dishes before making dinner each day) so once the ones I needed were done I started the water and left it to come to a boil while I browned my sausage. Once that was done I added the tomato sauce, seasoned it, and left it to simmer. Meanwhile I added the noodles (twice what I would use for an 8X8) and while those boiled I mixed up the creamy sauce for the noodles. By then I was running a little now on time if I was going to have to bake the egg in this so I left it out and added a little milk to cover for the moisture of the egg missing.

When the noodles were soft and done I drained them and realized this wasn't going to be enough. I went ahead and mixed them in with the creamy sauce and it barely came halfway up the sides of my 13X9. So I decided to axe the baking time altogether and turned on the broiler. I refilled the pan and brought it to a boil then threw in the same amount of noodles and mixed up more creamy sauce the same way.

I set the already made noodle mixture in the oven to keep it warm while the other half cooked and it got a little dried out. So once the noodles were cooked, drained, and mixed I poured it on top of the other noodles and poured the now over simmered tomato sauce/meat over the noodles and covered it with as much cheese as I felt I could get away with to cover the fact that there wasn't much sauce. Then I broiled it to melt the cheese and make it look like it baked in the oven. Then I wrapped it in foil and brought it to my husband.

Of course I didn't tell him the struggle I had making it and how it probably wasn't going to be good. But I felt like I let everyone down. My husband told me they cheered when he brought in the pan and I just felt bad because it hadn't come out the same way as last time and they would be expecting good food and what I sent was just a compilation of failures and mistakes.

However he texted just recently and said that the newbies on the team (who weren't there last time) all said it was really good and they didn't even know who had brought it. (yes I know I just said they cheered, but the thing about working at a call center is that you don't always get off the phone right when your break starts. So these people were late into the room).

What I've learned from this is to never make the same thing twice. If they know what it tasted like the first time they will expect it the second time around. So next pot-lock I'm making anything else. Anything else at all.

Potatoes.... Really!

According to the nutritionists at WIC potatoes aren't actually a vegetable. They're a starch like rice and noodles. Which is fine by me because that's what I use them as. Actually I could use them even more as a starch then I already do.

What I use them for? Well first there's the obvious; mashed potatoes. But you don't have to just serve them alongside a slab of meat. You can make a meat gravy and pour it over the mashed potatoes and have a meal.

Mashed potatoes are also a good stepping stone for other meals such as shepherds pie.

The secret to a good mashed potato? Okay it's not a secret but surprisingly, unless you had someone show or tell you it seems that not so many people know this one. Add butter and milk. Not an extreme amount of either, but it really helps with flavor and texture. Also salt... But that one seems like more of a no brainer.

Don't have a potato masher? I've used forks, pastry blenders, heavy duty whisks, electric mixers, you name it. In a pinch I've used it all. (within reason)

For other potato uses: you could make gnocci which I've recently blogged about, you could make scalloped potatoes which I've rather taken a liking to since I got a mandolin vegetable slicer, you could chop them into cubes and rub them in oil/seasonings then bake, you could chop them into cubes and boil until almost done and use them in a sauce like noodles (just don't mash), cube and cook till almost done then chill and use in potato salad, and you could make potato soup.

As for the instant potatoes I like to keep a box on hand. I use them to thicken my mashed potatoes if I accidently add too much milk, I also use it in a pinch or if I just don't feel like buying potatoes but want mashed potatoes, and I've heard you can use it in breading for fried or oven baked chicken but I haven't tried it.

Why do I have potatoes on the brain today? Well I bought a bag a while back and had to come up with things to use them in, then I had a couple odd potatoes left in the bag but not enough for a meal so I bought another bag, and so on. Finally yesterday I used up all of the leftover potatoes in the bag making scalloped potatoes. I'm so happy to be done with them. It was hard to come up with new or different things to make with them, which is why I don't buy potatoes very often. Because I have a hard time using them before they go bad. I know you're supposed to be able to keep potatoes for a while but that's in the right conditions which I don't have or feel I need.

However, for the rest of you who maybe keep potatoes on hand all the time then I hope this post has given you inspiration. Otherwise, for those of you who don't keep them on hand I suggest you buy a 5lb bag and try something different with them.

Update Notes 06/11/2013

I decided to start posting update notes so people will know exactly what I fixed or changed in which cookbook.

I updated The Poverty Cookbook For Beginners today because of a comment a review left. It wasn't a nasty one like quite a few of you feel the need to leave. It was constructive. The review told me that they had tried a recipe and found it confusing. The recipe in question was my rice pudding recipe that, like all other rice recipes, simply said to 'cook rice and set aside'. The reviewer was confused because I had the ingredients for the rice in the same list as the other ingredients but with no explanation as to what to do with them.

I guess I just assumed that most people would read my methods section and thus would know what I meant there. So to fix it I went through and separated the rice ingredients from the regular ingredients and expanded the directions to include a very short explanation of what to do with the rice; "Mix together rice, oil, and salt then add water. Cover and bring to boil then reduce heat and let sit until cooked."

I feel bad for the reviewer that I didn't have everything written clearly. So if you're reading this; I'm sorry.

Also, I will be going through the other cookbooks and fixing this error.

My Adventure With Gnocci

What is Gnocci? It's like a mix between a dumpling and pasta, but it's make with potatoes. Basically you cook the potato and mash it through a mesh strainer to get it as granular ad possible. Once it's cold add egg and flour and kneed into a dough ball. Then you roll it out into a thin line and cut it into small cubes. Then if you're feeling fancy you press and roll on the back of a fork to make grooves. Boil like pasta and add to sauce. Sounds easy right?

That's what I thought. I'd heard of gnocci and even seen recipe videos online so I thought "I can do this". Well it started easy. I peeled and chopped potatoes and cooked them. Then I let then strain for until cool and dry then pressed through a mesh strainer. Which isn't as easy as it might sound. You really have to press hard... Anyway so then I let it sit in the fridge for a bit while I did other stuff. Once I was ready I took it out and added egg and flour... then more flour... and more flour... and more flour... 0.o

Then I added more flour and more and more and more. In small amounts of like 1/4 cup but still. It was just so sticky and wet and wouldn't come together. Finally it came together but it was still so sticky I couldn't roll it out so I kept adding flour and kept adding flour.

Finally it worked out right and I got it cut into tiny cubes. I looked at the fork and laughed... Then threw the gnocci into the water ungrooved. They cooked and turned out great! Except for the flour consumption it really was a great dish. I put them in a bechamel (as always) and it was amazing.

Will I ever make it again? Well this is the question I ask myself every time I make pasta. With both it takes time, it's not extremely easy, it's messy, and it takes a whole bunch of flour. Answer? Absolutely! I love how it tastes and the texture. I'm going to experiment with different methods and what not but I will absolutely make it again.

Would I suggest you try it? Probably not. I wouldn't wish the struggle on my closest friends or worst enemies. But if you're interested google it or something. I have no recipe for you yet.

Got My Mojo Back!

I'd been in a rut lately with my cooking of just making the usual things I make all the time. But I think I finally got my mojo back. I think my problem lies in the fact that I'm so southern in my cooking. The dishes that just make me happy and come to mind when I'm cooking are always very southern. As much as I love Asian, Italian, and Mexican they just don't run in my blood the way good old stick-to-your-ribs southern food does.

Either way here are a couple pictures of the dishes I've made lately that you can expect in my next cookbook.

Cooking doesn't have to be fancy or gourmet. It just has to make you happy.

My OOPS Southern/Asian Dish

I love Asian food. I would eat Asian food every meal of every day of the rest of my life. (American Asian like you get at Panda Express and Hu Hot)

So I've been trying to make more Asian dishes at home. I'm pretty good at chicken dishes but I've never tried beef. So I got some beef, cut it into strips and continued to make it just how I would have chicken. Cut meat, cut vegetables, brown meat, saute vegetables, add seasoning and stock, mix vinegar and cornstarch and add to thicken, serve over rice or noodles. Only I guess you don't use beef stock in Asian dishes because it's just too beefy. It ended up just tasting like beef gravy. Sure it would have been great over mashed potatoes but it was supposed to be Asian. I don't know where all the Asian seasonings I added went, but it was good. Disappointing, but good.

New Way I Cook Frozen Chicken

I actually got this from my sister while I was at her house babysitting so she could clean out the storage room. When you walk into her house theres an entrywway where you can go 3 ways. Left to bedrooms, straight to a sitting room, and right to the livingroom/kitchen. Then if you walk straight through that room theres a doorway into a trailer that the previous owners attached to the house. They had been using it for storage (because it wasn't sealed against the cold very well) but they decided to take off the trailer and build an add on for a whole kitchen.

So anyway, she came out of the storage room to start dinner and this is what she did.

She lined a pie dish with foil, poured a tab of oil in the bottom and placed frozen chicken in it. Then she started sprinkling on seasonings and dried chopped onion. Then she placed a few tablespoons of butter on top of the chicken and covered it with foil. Her stove, oddly enough, had been in the storage room and was now not hooked up. So she placed it on top of the woodstove.

When I came home from babysitting I decided I had to try it. So I did the same thing, only I put mine in the oven.

Here it is before I covered it with foil and put it in the oven.

I cooked it at 375 for about an hour then I temped it and it was at 190(ish). So I took some forks and started to poke at it to see if it was shred-able, and it just fell apart. It was so juicy and tender and amazing.

So I have been doing that everytime I need chicken for a casserole, but yesterday I decided to try something new since I just got a stainless steel oven proof pan at walmart. (Yes I caved, but I had been wanting one for a long time and I did do a lot of searching on Amazon to find the best price vs value. And turns out Walmart had it.)

So I basically did the same thing, except I was planning on using it to make Mac n Cheese so I melted half the butter on the bottom then added the chicken, then seasoned. And topped each with a tablespoon of butter. (obviously you can see here I used two small instead of 1 large this time)

I placed the lid on it and stuck it in the oven at 375 for an hour. When I temped they were 190(ish). I happily shred them, put the pan on the stove top, and continued as usual to make mac n cheese. Then at the end I stuck it back in the oven rather then having to transfer to a baking dish. I was so happy. (less dishes)

So as you can tell, it worked great on a woodstove, in a pie pan covered in foil, and in an oven proof pan. Which suits every lifestyle (within reason).

If you're just looking for seasoned chicken breasts (not breaded) this would also work well for eating them whole if thats what you're going for.

Buying Temptations

Maybe I'm alone here but every time I go to Walmart I walk down the kitchen isles 'just to see'. All the utensils, pans, knives, cool gizmos, bowls, bakeware, ect.

Obviously there's things I would like to have like a new pan set, but honestly my pan set works fine and I have all the sizes I need. But every time I'm there I get all shiny eyed over this or that pan set, then I talk myself out of it. If I'm going to be spending, say, $50 on something I just don't know if I want to spend it on something I don't NEED.

It's hard for me to get myself to actually buy anything. I always over think and never commit because I just feel like there's a better deal somewhere or something else I should be spending that money on. Even when we have the money, like when we get our tax refund, I just can't do it unless I've researched and thought about it for months.

But that doesn't stop me from looking every time and feeling that heart pounding 'have to have it' sensation.

How To Make Hamburgers (Video)

This video was inspired by my brother who called me a month or so ago asking about hamburgers. What pan to use, how to season, when to flip, how long to cook on other side. So I thought I would make a video of it all so maybe I can help anyone who doesn't know.

NOTE: The beef I'm using is angus beef which is a bit more expensive, which isn't frugal, but it was an occasion so we splurged. If you think about it though we already had the cheese so I only bought buns in addition for a grand total of about 6 dollars for 4 burgers worth.

As always if you don't like the music, mute it. I just don't like to post silent videos so I select a song provided by youtube.

Cooking VS Takeout

Lately my time hasn't been my own. My sister needed a babysitter while she and her husband cleaned out the storage room so it could be converted into a kitchen. My brother is looking for a place in town (he lives 75 miles away) so I've been helping him. Things like that that end up taking the prime out of my day and sometimes run me so late that I don't have time to cook. So what do we do? Obviously stop at a fast food or take out restaurant and grab something to bring home. It's a nice treat now and again but for someone like me who loves to cook it kind of hurts a little.

My husband and I try not to eat the same place twice if we have to do takeout. So we alternate between cheaper restaurants. If I suspect I'll be home late I decide what I'll make if I have time, Usually quick like spaghetti, and what I'll pick up if I don't, like burger king or wendys. Sometimes Mcdonalds but we usually save that for out and about meals so we can just grab a $1 Mcdouble and be happy and not feel like we eat there all the time.

Sure we all try to be frugal and most of us don't have the money otherwise. But I really feel that if time just isn't going to let you it's okay to eat out or get take out once in a while. It's when you start deciding "I don't feel like cooking tonight, lets go out" that it becomes a problem.

How To Make Corn Muffins (Video)

Heres the promised video from my last post.

This recipe hasn't made it in one of my cookbooks yet but it's so easy and simple to make.

For full recipe (6 large or 12 medium/small)

1 cup corn meal
1 cup flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt

Whisk until no lumps then add:
1 egg
1/4-1/2 cup oil
1 cup milk

Whisk till smooth then pour evenly into muffin tin cups. Bake in preheated 400 degree oven for 20 minutes, check with toothpick, and cook longer if needed.

Note: I use youtube music through the video editor, which does take some time to update into the video. Also if you don't like it just mute the video. I only add it because I don't want a silent video.

How I Make Chili (video)

I finally got myself a tripod and decided to film the dinner I was making the night I got it. I edited it, added captions explaining what I'm doing, uploaded it to youtube, and added some youtube provided music because I didn't want it to be a silent movie. But if you don't like the music just mute it.

Note: the music might not be there yet. It usually takes a while for youtube to add it. If it's not there just sing a song and pretend it's in the video. :)

If you do like the video (or the idea of making videos for cooking) please let me know. It's no trouble at all to set up the camera and just film it. I also have footage of the corn muffins I made to go with these that I plan to edit soon.

How To Make A Healing Salve

This has nothing what-so-ever to do with food or poverty, but it's just a hobby of mine so I thought I'd show it to you guys because it does go along with my 'make it from scratch' way of living.

This is an amazing heal-all thing that my family and I have been using since I started making them almost a year ago. They have worked wonders on small cuts/scratches, burns, rashes (including and especially diaper rash), bug bites, and bruises. (skip to the bottom for a true story about these herbs)

Here I'm using extra virgin olive oil infused with comfrey, calendula, heal all, and a few other herbs my mom threw in.

For those of you who don't want to watch a video I'll write it out.

You need 1/4 oz of bees wax (found at health food stores. usually in 1 oz blocks.)

2 oz of herb infused oil (soak herbs of choice in oil of choice for 3+ weeks)

A glass measuring cup and a digital scale, set to oz.

Chip off the 1/4 oz of bees wax into the cup then strain the oil into it. Stick it in the microwave for 30 seconds then stir. Repeat until the wax is melted. Now you can add a few drops of essential oil for smell and added benefits. They are sensitive so don't add it before the microwave.

Now pour it into your containers. I used 1.25 oz containers I got in a 3 pack at Target in the travel section for under $2 but you could use anything really, even a mason jar.

I suggest using an old dish like a cookie sheet (I got mine for $1 at the dollar store) you don't use to catch any mistakes or drips.

Let them sit until they are solid and slightly milky rather then transparent.

Now for a story. About 5 years ago (or more) my mom broke her wrist being bucked off a spooked horse. Obviously we didn't have the money for serious treatment so the guy at the clinic just set it and put a brace on it. The brace was U shaped, wrapping around the elbow then out straight along the forearm to the knuckles on the top and bottom. The sides were exposed (he wrapped the whole thing with ace bandage) from the brace and it was also easily lifted away from the skin to expose the to of the wrist. So my mom would prepare a mixture of oil, comfrey, calendula, horse tail, and a few other healing herbs and smear the paste on the exposed sides. Then as the weeks went on she would lift the brace gently and smear it on the top and secure the brace back on. She did this every day and let it sit as long as possible on the skin. Her wrist healed back to full use and just as quickly (if not quicker) then a cast (or surgery) would have taken.

Take it how you will but herbs have powerful traits that, when used properly, can make a huge difference.

Tax Season!

I always file with Turbo Tax so I usually get my refund pretty early. I got mine yesterday so today I went out to buy the things on my 'tax season' list. This year I decided to get some nice metal shelves and set them up in our back bedroom. The heat doesn't go back there for some reason and we never go in there so it's always dark. Perfect place to store food.

Heres the opened box. I got them at Homedepot.

And here they are assembled. (Don't mind the bookshelf.)

And here they are full of stuff. The buckets are rice and sugar. I like to keep an opened one in the bucket for easier access.

I have all food on this one.

This one I have half food and half household.

The Poverty Cookbook Volume 1 FREE 01/03/2013

For my birthday (01/30/2013) I've decided to run my 3-in-1 cookbook for a free day.

Announcement

For my birthday on Wednesday the 30th of January, I've decided to run a free promotion on my collection cookbook: The Poverty Cookbook Volume 1. This does not include the print version. I will post a link the night before and you can also simply search for it on Amazon.

Birthday At My Parents House!

My birthday is jan. 30th but since my oldest sister has a birthday on jan. 20th and my closest-to-my-age brother has a birthday on feb. 1st we decided to have cake Saturday the 26th since we'd be up with my parents. We always had a tradition on birthdays of having whatever dinner the birthday person wanted. Since as long as I can remember I've asked for shells and cheese with corn and apple sauce on the side. Mind you thats the good velveeta shells and cheese. However this year we made it from scratch.

We bought the noodles of course but the sauce is home made.

Heres my plate. I know what you're thinking, boring colors. But ever since I was little I loved these. And yes, that's creamed corn this year to shake things up. We also had the rolls (a first) which are the best rolls ever made. (in my opinion)

Heres the empty bag. We only have these on occasions because their store bought but they are so good!

Now for the 'cake' since our birthdays are so close together I started to have pudding instead of actual cake when we were kids so everyone wasn't sick of cake by my brothers birthday. One year I had mostly frozen oreo pudding on a crushed oreo crust and we used whipped cream for the 'frosting. Another we baked a cake, dug out the middle, and poured the pudding in. We chilled it then 'frosted' it with whipped cream. Another we baked a cake, crumbled it into bits, and poured it together with the pudding, spread it out in 13X9 and let it chill, then topped it with whipped cream. The cake absorbed most of the moisture from the pudding and turned solid again but it was still super creamy.

This year mom made a gram cracker crust, made homemade vanilla pudding and added peanut butter. She spread out the gram cracker crust in a 13X9 then poured over the peanut butter pudding and chilled it. Then we topped it with whipped cream.

Another tradition we have is that my mom collected numerous cake decorations from caked she bought when we were real young and every year we get to rummage through the plastic crate she keeps them in and decorate our own cake with those little plastic figurines. Theres trees, ballerinas, balloons, snow flakes, clowns, and so much more.

Here I am with my shirtless son decorating my 'cake' with some trees, snow flakes, and colored sprinkled.

And here he is licking the cake... Halfway through decorating he simply bent over and started licking the whipped cream. He didn't ever try to use hands.

And here I am while my family sings happy birthday, holding my son back from licking the cake. Don't worry, we gave him that corner. 

And in case you're wondering, his shirt is off because he was going to be eating cake... and helping decorate it. We just didn't want him to get pudding or whipped cream all over his shirt.

So that was it. The food was yummy, the cake was yummy, and we all had a good day.

Roux/Bechamel/Mac-N-Cheese

I had a nasty review of one of my cookbooks that, among other things, told me that it's not a roux, it's a white sauce. I replied saying that I know that and that it's actually called a bechamel.

Heres the difference: To make a roux you mix together melted butter and flour. If you add milk it becomes a bechamel. I don't know why there's such a fancy difference but thats how it is in cooking. I kind of feel like making the roux is the most important part of making a 'bechamel' and that's why in my cookbooks I wrote to 'make a roux'. Not 'make a bechamel'. I do have the actual roux/bechamel recipe in the methods/basic/essential chapter depending on which cookbook you look at. I keep meaning to go through and make them one name or another but time has other demands.

To somewhat fix this error I went through and changed the words to say 'bechamel'.

Now that the fancy culinary stuff is out of the way, heres how to make one, whatever you want to call it.

Melt butter.

Add flour and whisk. It should become a paste. You can add more or less flour depending on how thick or thin you want the sauce to be. I like to use equal amounts of butter and flour.

This is where you stop if you're just making a roux. I sometimes make one for spaghetti to make the pasta sauce (always homemade) thicker and stick to the noodles better. But other than that I always use a roux for my 'bechamel'.

Whisk in milk. Seriously, whisk the entire time you're pouring in the milk and don't stop until it's good and mixed.

Pour in the seasonings. Here I have salt, pepper,, onion powder, garlic powder, and cayenne. Then whisk it in.

Keep whisking frequently until it gets thick. How do you know? Well it'll be harder to run the whisk through. But other tells are that it'll bubble a but, and when you do run the whisk through it the lines will stay for a few seconds. Not long enough to capture on camera, but a little while.

So thats a bechamel. I'm sure there's another fancy name for this next addition, and honestly I've heard bechamel used for cheese sauce too so I really don't know. But if you just want the sauce, stop here.

Remove from heat and dump in the cheese. Here I'm using regular sharp cheddar. Normally I'd use the finely shredded but this was on sale and the finely shredded wasn't.

I whisk it in and it's still cheese, mixed into sauce. But I don't fret. Just leave it there for a minute or two while you do something else, like drain the noodles like I did.

After a few minutes when you whisk it again heres what you get. A perfectly smooth cheese sauce.

At this point I combine it with my elbow noodles and, in this case, a can of chicken.

You can leave it like that if you want and just serve it out of the pan. But if you have the time I highly suggest baking it. And if you do then I suggest a topping. Just mix together oil, preferably crushed crackers but in this case bread crumbs, and paprika.

Then toast it in a skillet. How do you know it's done? You'll smell toast!

This is about what it'll look like once it's out of the oven. Note: It's easier to spread the topping evenly when it's crackers. You can see here I didn't do a very good job with he bread crumbs.

How do you know when it's really done? Trust the bubbles.

I hope this has been helpful. If it seems intimidating trust me, it isn't hard. Melt butter, add flour, whisk in milk, add seasonings, thicken, add cheese, wait, stir, and it's done. 

The Poverty Cookbook Volume 1 PRINT

I finally got the print version ready and posted. Right now you can order it straight from createspace. It wont be available on amazon until the end of the week.

Heres pics of the proof copy they sent me.

Dentist and Rice/Beans

On the 12th I had a bottom wisdom tooth pulled with not much swelling and not much pain after the first few hours. Yesterday I had a top wisdom tooth pulled on the other side. Maybe it was because of how much numbing stuff they gave me but it was numb for over 12 hours. They were doing a couple fillings on that side so the dentist gave me shots on the top and bottom. But the drilling still hurt so he gave me more. Then just before pulling the tooth (after the fillings were done) he gave me more around the tooth itself. The tooth came out extremely easy with just the usual pulling and pushing feeling then a spike of pain as the tooth broke free completely and came out.

The pain didn't ease to much from the lortab he prescribed. So when it came time to take my third dose I switched to ibuprofen hoping to battle the swelling because by then I swear it looked and felt like I had had a mini breast implant in my cheek. I read online that in top wisdom teeth that swelling is normal up to 4 days so I wasn't worried. It also said to use cold the first day and heat from then on.

I used a gel cold pack yesterday but I hate heating those things up so I decided not to use it. The site suggested using a wet wash cloth heated in the microwave but I decided that would loose heat to quickly, although I did hole one to my cheek while in the shower this morning and kept having to hold it in the shower spray over and over as the cloth went from hot to warm to cold.

So we're finally tot he rice and beans part. Obviously most of you know but there are some who don't so heres the info.

If you fill a cloth (I use socks) with dry rice or beans and heat it in the microwave for a minute or so it'll keep it's heat for a long time and you can use that. It's flexible because of the many grains or beans so you can use it anywhere. It's in a cloth so it shouldn't burn the skin, but if you think it's to hot wrap a thin cloth around it once or twice until it's hot but not burning, then just take off layers as it cools. You can reheat it as many times or as often as you need. To close the open end you can tie a knot if you plan to leave the sock like that or if you just want it on occasion just use a safety pin, just be sure not to microwave the pin.

Back to the tooth, it was interesting making dinner because the lortab made me feel like vomiting so I could only stand for a short time before my gag reflex started triggering. If I laid down the feeling would easy and after a few minutes I could stand up again and do more.

My husband had requested spaghetti because he knew I wouldn't feel like making something that took time or energy, and since I wasn't planning on eating solids I was happy to let him decide. So something that should take 15 minutes ended up taking an hour, but I figured it would so I started with plenty time and finished just after he came in the door.

Like I said I wouldn't be eating solids because I didn't want to mess with the wound getting food particles in it or anything, but also my jaw hurt(s) to much to open it wide enough for a spoonful. So I drank apple juice for snack and chicken broth for dinner.

The Poverty Cookbook Volume 1

My plan is to combine my three cookbooks into one and put it up on createspace as a print book. So when I organized them all together in one file I thought to myself 'why not put this on kindle?'

So here it is!

Dinner At Moms House

So for dinner yesterday my mom made tuna casserole. I didn't think to take a picture but the funny thing about it is that she realized that she was out of egg noodles. Being that it's 8 miles to civilization obviously we had to think of something. So my first thought was use rice because I do that often just because I like it better than noodles sometimes. But mom had a different idea. She got a couple boxes of hamburger helper and took the noodles from them deciding that when the time came she would replace them with egg noodles.

On the subject of dinner with mom I never got around to posting about last week so here it is.

We decided on spaghetti and garlic bread. So mom thought she'd try making the french bread from scratch.

The only picture I thought to take was after we had cut the first loaf. Thats the two ends set together next to the other untouched loaf. They sit in a 13X9 here.

Here is the bread out of the oven. Mom sliced it, buttered it, then sprinkled it with garlic powder and salt.

For the spaghetti mom heated the canned venison then added the sauce. Then she broke the noodles in 4 and cooked them in the sauce.

I've heard of doing that but I've always been to worried that the noodles wouldn't cook right. But they came out great!

And here is the finished plate. Mom also heated some canned corn and made jello salad. Note the christmas table cloth. Mom is always festive with those.