Last night (Nov. 21) was dinner out.I'd planned something with chicken but was feeling swamped putting together dishes to take to our Thanksgiving dinner with friends today, so off to Applebee's we went.
As for cooking with what I have on hand, I made some progress yesterday. I had 4 very ripe bananas, purchased a week or more ago at my discount grocery store (DGS). I had been regularly baking goodies and taking them to the small crew (fewer than 10) at the DGS but hadn't done so in about 3 months, due to a kitchen remodel, several out of state trips and recent house guests. Decided it was time to start the routine again by baking banana bread for the crew.
The recipe that I've used for the past many years is from my friend Joan. This has never happened before, but the batter filled a loaf pan and there was still quite a lot of it still in the mixing bowl--enough for 2 dozen mini-muffins. Can't explain where that extra batter came from. The bananas, flour, sugar and eggs for the banana bread were all purchased at the DGS.
When I delivered the baked goods to the store, I found they had beautiful, unblemished yellow summer squash, all individually wrapped in a sort of sturdy tissue paper--3 for $1.00. I'd been toying with the notion of making my favorite squash casserole to contribute to our Thanksgiving dinner and I took the availability of this beautiful squash as a sign that I should whip up that dish.
In addition to the squash, the sour cream, cream of chicken soup and the Stove Top cornbread dressing used in the casserole all came from the DSG. Just one can and one box off my shelves, but I'm happy with that---and also that there's a tad more room in the fridge, left by the missing sour cream.
The Thanksgiving meal description will have to wait until tomorrow. I'm about to pop, I'm so full and need to read a little before I hit the hay.
No comments:
Post a Comment