And can you believe it had the nerve to snow this weekend? Unacceptable!
Human beings, especially us black ones, weren’t designed to withstand these conditions. It ain’t natural. You know?
On the bright side, I have an excuse to make a bunch of hearty, comfort foods.
Monday: Vegetable Beef Stew
Tuesday: Country Style Chicken Noodle Soup
Thursday: Slow Cooker Beef Ribs, Mashed Potatoes and Broccoli
Friday: Tilapia Parmesan, Yellow Rice and Green Beans
Sunday: Chicken Tortilla Soup
Rookie Cook Tip:
Ah, cheese. Glorious, wonderful, delicious cheese. How miserable life would be without thee.
Since cheese is one of my favorite foods, it only makes sense that I use it in a lot of dishes. Although I often buy shredded cheese, I’ll occasionally buy it in block form if it makes economic sense.
When cooking with cheese, your recipe will almost always require it be shredded. So, here’s what you do to make grating cheese a cinch. Place it in the freezer an hour before grating. The cheese will then be hard enough to shred without crumbling to pieces.
It’s that easy.
Oh yeah. I almost forgot. Happy Halloween!