When the father ran the ranch, everything was better. And, there were 2 people working in the store. Now, there's just this one woman.
It galls me, but I've chosen to suck it up in order to have meat. :-(
I can imagine how good it must feel to have that space open again, and to get all of that mail moved out!
I'm pretty sure that I wouldn't jump right into reorganizing again, either, but when you are ready, it will be a lot easier!
Ooo, chips and cheese...very tempting! Maybe not the best, but I can see why you've been noshing on them!
I saw someone take stale donuts, cut them in 1/2 like a bagel, soak in the same mix as you would a piece of French toast, then cook in a pan like French toast. I don't know if it makes an iffy food worse, or makes an iffy food better, being that you are adding eggs, lol! But, it's a thought for stale donuts.
The other thing that I've seen, is cutting them into big chunks, then using them as the 'bread' in bread pudding.
If there's a next time, it sounds like they would need to be frozen immediately. Do you know what's like that? A lot of the original type of gluten-free baked goods...bread, muffins, cake, etc. We had to make it, and freeze it immediately, and then, frozen or not, you had to heat it in the toaster oven to make it soft again vs. stale and/or crumbling. Putting them in a Tupperware container with a paper towel helped. I used to heat the bread just to soften, not toast, then let it cool off, then eat right away.
I'm sorry about the well. :-(
It's difficult to catch up, when other things are happening, and for me, just about impossible to dry clothes with that situation.
I feel like cooking kale, collards, and mustard, are all about the same, other than the time. Wash, de-stem, cut the leaves however you want to, and cook. I usually cook them in olive oil with some salt, then finish with some lemon, but have used vinegar. If you want, a little broth or water...just enough to soften and/or flavor. If I do that, I cook it back out, mostly.
I also like it in my eggs, and some Asian dishes, as well as a skillet meal of meat/sausage, onions, greens, and pasta such as penne, elbows, etc. Cheese can be added, herbs, etc.
In the Asian dishes or non-Asian one skillet meal, I add it after all of the other vegetables, and the meat, is cooked. Just put the prepped greens right on top, and cook down. When it's cooked, the meal is ready to eat.
For eggs, scrambled, or made frittata-style, I often add them with browned onions. Cook onions, add greens that have been washed, de-stemmed, the leaves chiffonaded, then cross-cut so that the pieces aren't too large, or long. When the greens are well-cooked, add eggs with seasoning of choice, and cook until the eggs are done. Eat immediately with toast, etc.
Of all of the greens, kale's the least exciting for me. It's okay, and it's often softer when cooked, but I like other greens better, and have an issue with commonly grown varieties.
I used to grow heirloom, flat, oak-leaved varieties. But now, they are more often either the super crinkly types, which I find more difficult to clean of dirt, bugs, whatever, and sometimes stay a little 'spikey' as the kids would say, or else the Lacinto type, which is sometimes called dinosaur kale. It looks a little like alligator skin, I guess, and I like it's taste the least.
Have a great day! Enjoy your meals, and maybe the pollen will be gone soon? What a problem it is!
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