After talking to our regular doctor, Bob and I are again trying to eat healthy. We have cut some carbs, but not enough. Bread is on the chopping block. Guess it’s oatmeal for breakfast and not toast tomorrow.
Anyway, we bought an assortment of vegetables at the grocery store. When we were in the freezer section I got stirfry packages and peas and some other stuff. Then I saw a new addition to our small-town store.
Next to the cauliflower florets was a package of Buffalo cauliflower. I thought flavored cauliflower would appeal to Bob–he really doesn’t care for ordinary cauliflower.
We bought it and made it as our side dish tonight.
I’m not too fond of spicy food, but I did make an effort to eat my serving. Bob didn’t care for the spicy cauliflower either.
When other food doesn’t meet our tastes, I can usually share it with our chickens, but not this time. Too spicy for our girls.
We ate about half of the buffalo cauliflower and tossed the rest.
Maybe this wouldn’t be spicy enough for some people. It was too spicy for us.
Just a warning for others like us, who take spice on the light side.
Copyright 2019 by Susan Manzke, all rights reserved.
Today I used my pressure cooker to tenderize beef bits to use in a batch of stirfry–in reality, it turned out to be chop suey.
I had vegetables from the freezer and some from the fridge. It’s the kind of meal that doesn’t take measuring. I just throw veggies into hot oil to get them cooking, add shredded beef, soy sauce, molasses, and ginger.
I hadn’t made this in quite a while. Bob had seconds.
The trouble was that partway through cooking I had the wish that I had a can of La Choy Chop Suey vegetables. That’s what we used when I was a kid.
I haven’t used this kind of canned vegetables in many years, but just thinking about a meal made by my dad gave me warm feelings.
I doubt if I’ll buy a can of La Choy, but if I do, I’ll make it the way Dad did.
The photo doesn’t do my chop suey justice. My meal was very good. I’m pretty sure, Dad would have approved.
Bob was the first one to tell me about this clotting agent. Years ago he asked me to save the pepper packets from our fast food order. He wanted them for his toolbox.
Black pepper will stop bleeding when applied to an open cut.
Many mechanics, farmers, and others who work with tools may know this trick,
Black pepper is naturally antibacterial so that’s another positive for this helpful aid.
I do not recommend this for a large wound, but those pesky small bleeding cuts seem suitable, especially when working far from other help.
I’ve known Bob to wrap a dirty rag around a cut and continue working after cutting himself. It had to be something big to get him in the house for help–oh yeah, if a cut was bloody when he got inside to help he often fainted. He hasn’t fainted at the sight of blood in a long time, so maybe he’s outgrown it.
Google for additional informational pepper uses–I’m no doctor, but I thought I’d pass along Bob’s suggestion.