THURSDAY … I COOKED!
BREAKFAST
I was really in the mood for comfort foods today. Which can be interpreted as things my mother used to make for the family when me and my brother were growing up. I’m not slighting my youngest brother, but there was a ten-year age difference between the two of us and frankly, the family dynamics just wasn’t the same.
Back when I was a kid, my mom would actually bake special treats for the family breakfast. Ten years into the future, the special treats would come from a store. Anyway one of her special treats was apple toast.
It was easy enough to make, and I would always help my mom make them. Thanks to that, I’ve always been able to make them for myself because there is no recipe. You just butter several slices of bread. My current favorite is Healthy Nut Bread. Then peel and slice a couple of sweet apples. My job was to spread the apples on top of the buttered bread. The you sprinkle a bit of sugar over the apples and follow-up with a sprinkle of ground cinnamon. Bake in a 350 degree oven until brown and toasty. You’ll know when they’re done. When they come out of the oven just top with sprinkle of powdered sugar.
I’ve always preferred a cup of breakfast tea to go with my toast. And today I used one of my favorite tea mugs …
LUNCH
With a good breakfast under my belt, I opted for a light lunch of cheese cubes, fruit and water crackers.
DINNER
Then I started getting ready for dinner. I had a couple of friends coming over and I had decided to make the traditional family meatloaf. I had to start early, because I forgot to transfer the ground beef from the freezer to the fridge to thaw out overnight. The recipe is another one of those passed down by watching your mother do it recipes. You can’t go wrong with the Quaker Oat recipe — the spice and things that go with the ground meat is the family secret. And I’m the only one left who knows how to make it.
And I always top my meatloaf with chili sauce instead of catsup or tomato paste. It only takes about 75 to 90 minutes to bake in a 350 oven.
I made a southern blend of veggies (sautéed corn, red and green peppers, okra and celery) to accompany the meatloaf and peeled baked potato. The wine was a Ménage à Trois red.
Dessert was French Vanilla Ice Cream topped with salted caramel sauce.
And yes, I have enough meatloaf left over for several dinners and lunches.
Posted on February 8, 2013, in COOKING FOR THE 47% WHO DON'T PAY TAXES! and tagged apple toast, baked potato, breakfast, dinner, Ménage à Trois red wine, meatloaf, my family, southern veggie mix. Bookmark the permalink. 2 Comments.
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Lindsey gave us the best idea last night she got from Pinterest, I think. Split your meatloaf into portions and bake it in a muffin pan. Eat the servings you want, freeze the rest individually, and the next time you want meat loaf, pop one out of the freezer, thaw, and reheat. A great option for the times you’re cooking for one!
I usually cut the leftover loaf into serving size slices and store in the freezer in vacuum sealed bags. But I’ve also been looking at the Wilton Six Mini-Loaf Pan at WalMart.