for supper i made groundnut stew with couscous, steamed veg, corn on the cob and the salads from lunch and a tossed salad. the original recipe for groundnut stew came from "the africa news cookbook". i have used many recipes from this cookbook but groundnut stew is the most popular dish made from its recipes. i follow the recipe to the degree that there is always peanut butter, tomato, cabbage, spinach, garlic, onion and carrot in the stew and add whatever vegetables are on hand or that need to be used up. this stew also had parsnips, sweet potato, new potato, celery, ginger, sweet pepper and jalapeno pepper. i also added three dried chilis from my stash, new mexico hot, guajillo and aji amarillo. the heat ended up being a subtle back heat, meaning the heat was felt at the back of the mouth.
dessert was more apple cranberry cake with maple syrup and ice cream.
i made coleslaw and greek salad for lunch today. i put honey dill dressing on the coleslaw which consists of red and green cabbage, carrot, radish, zucchini, red pepper and fresh dill and parsley. the greek salad has allthe traditional ingredients plus my own greek dressing and fresh oregano and parsley.
the soup started with yesterdays leftover soup to which i added the corn with peppers from last nights dinner, more beef stock, chopped fresh oregano and ground cumin. a tasty variation.
todays lunch sausage in a bun. the sausages are "frosty's" hot italian sausage and "roller girl smokies" which are a ham garlic sausage and to the rught are all the fixings. choice of dill havarti, swisss, cheddar or provolone cheese, sliced tomato and onion and assorted mustards and relishes.
the remains of the coffee cake from the
morning snack and almond cookies with
blue cornmeal for the afternoon snack.
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