Free Storage Ideas

Hey guys! Soooo sorry that I have not had any posts for you.

Last Thursday was my bday so I took a day off and then the weekend I just got busy helping my mother. This week I have no excuse for not posting, so I’m trying to make up for it lol.

I hope you all enjoy the weekend! I know I am, it’s finally back in the 50’s here and have a clear sky all weekend woohoo!!

Okay enough talking let’s get to what I was suppose to be saying.

This organizing post is gonna have a little twist. I sat down to start it and realized I didn’t have a catchy title. Miss Wendy and I were discussing this. I also realized while going through pictures that I did not have any before pictures, soooooo I had to come up with something quick for you all.

Thus came the free storage idea! Lol

We are still gonna talk about how I organized the section but I’ll talk about the items I used to organize my little section.



This is my little baking section, I also have the crock pot there too. There is a reason why the mixer and the crock pot is down low. That reason is because I can have them  at my level and to be able to see into them. Also for the crock pot was a safety reason, I didn’t realize how heavy it was and ended up hurting my back while trying to lift it from the counter.

But that is how it looks, it is not the most ideal place I would like it but you have to work with what you got.



This is how I have my mixer all set up. It’s in a tight corner but I’m still able to use it well. I use the little hooks to hang up my mixing hooks.  Then I have toothpicks that I actually used from an old seasoning jar. I also have my mixing spatulas there, so I am not going to another place and looking for them. To store them I used a can, washed it out and then decorated it. I get food plus a little storage thing!


These four decorated boxes, I just use to store all my baking items. And the boxes came right from my pantry, they are old Ramen Noodle boxes that I just decorated. So if you are ever in a pinch and don’t really have a budget to go out and buy stuff to organize or store your stuff, go look in your kitchen or around the house first. You might be surprised what you find to use.

The top left box is filled with my brown sugar, powder sugar, white chocolate chips, semi sweet chocolate chips and Andes. To store them I used pasta sauce jars (after washing them of course!). I love having them, but I have realized that I might have a tad bit too many jars. They do say recycling is great so guess I am doing something right! I do want to eventually get them in different containers but at the moment they work.

Top right box just has extra powdered sugar and brown sugar. I was running low, so needed to get more.

Bottom left box holds just what is left of the all purpose flour and then I have self rising flour.

Finally, we have the bottom right box. It holds candy corn, brown sugar, orange chocolate melts and milk chocolate melts. I ended up using gravy jars, peanut container and more pasta jars. Are you seeing a pattern here? If it is free afterwards, who cares lol.



Lastly we have the flour, sugar, baking, etc. I love these containers but they do have a down fall to them. My grandmother had bought these from Walmart and they do work but when you go to grab one you have to grab it from the side or the lid will come off (they are suppose to air tight containers but the box lied..). And I just have them standing on the bottom of my microwave stand that does not have the microwave on said stand..Oops 😛

That is it for this post, if you have any suggestions on how you organize them. Please leave a comment, I love trying different things.

If you have any questions or just want to send us a recipe, the email is under the menus.

Let me know if you are enjoying these type of things or if you want me to try something different.

Until next time!




Tonight’s Dinner – Homemade Mac and Cheese

Yep!  I finally got to make the dinner, and wanted to embed the recipe in here.  Hopefully Megan still has the pics for it, since I am not sure.

So I am taking a break from writing, and here you go:

Original recipe amounts:

1 T Butter

1 C Dried Elbow Macaroni

1 1/4 C Milk

1 T All Purpose Flour

1/4 C Diced onions

Dash of Pepper

*6 Ounces Cheese

Ok here is the deal.  The original Better Homes and Gardens recipe did a suggestion, to make it half American Cheese.  I took this and altered it more (anyone surprised?)  that 6 ozs of cheese is as follows.  1 1/2 C Mild Cheddar, 1 1/2 Sharp Cheddar, and 3 ounces of Velveeta Cheese.

Now, I make this for a dinner for the family.  And I make it in batches.  Batches to me is whatever times the original amount.  This time is was a 6 batch, cause all I had was 6 C of elbow macaroni.  So this made the recipe this:

6 T Butter

6 C Dried Elbow Macaroni

7 1/2 C 2% Milk

6T Flour

1 1/2 C onions Diced

Dash of pepper, done a couple of times.

Preheat oven to 350 degrees.

To make this stuff, it is easy peasy.  Heat your water.  When it boils, cook your macaroni for 10 minutes.  Yes, even if it says longer, there is a reason for this.  It soaks the extra moisture into the noodles.

2013-10-17 19.44.30Then in a large saucepot, or even a large pot altogether, melt the butter.

Now I like browning my butter, its just the way I am.  You don’t have to, but make sure it is melted, then pour your onions into it.

2013-10-17 19.49.31

Cook until they are completely done, then you pour the flour.

2013-10-17 19.53.21The Flour is going to thicken the sauce for you, it should also soak up all that butter.

2013-10-17 19.53.50When it is mixed well, I go then to pour my milk into the measuring container, allowing the flour to cook a little.  Do not burn it!  This will make it taste burned no matter what. (Since I have been making this since I learned to cook, yeah it has happened to me.)

2013-10-17 19.54.24Then pour the milk in ALL AT ONCE.  Mix it with the flour mixture, making no clumps.

2013-10-17 20.02.58

You heat the mixture until right before it boils.  You can tell this since you need to stir it often, it will bubble on the bottom.  Make sure you stir often, again the flour will burn with the milk.  awful taste.

Then when it gets to this almost boil, add in your cheeses.  I do Velveeta then cheddar, but that is because I always end up measuring the cheddar.  The Velveeta I normally cut up before hand.  Do not use the shredded stuff, there is more flour added to it, and it doesn’t taste nor does the texture of this feel right afterwards.

2013-10-17 20.26.44

Drain the macaroni and put in a pre-Pam’d container, (I use a pampered chef baking 9×13 pan, but glass containers work as well.)  Pour noodles in, then cheese sauce until it is full.  I ended up with more cheese than noodles, and no more room for the cheese.  Marty promises he will figure out what to do with the sauce, since this is a huge favorite.

When done, it should be lightly browned on top.  Serve.

Cookin oven for 30 minutes

Menu #2

I am so sorry.  I seem to be saying that so much, but if you are interested in why I am saying it, then visit my blog.  But I did make a menu for the next two weeks, and even sent in the recipes.  Well some of them.  Chili will need to be written after I make it, since it was one of those, oh crap, I need to make dinner… And since I cannot make my dad’s chili that is soupy, I made what my grandma calls Friday Night Chili.  Very meaty based, and is chock full of flavor.  I also ended up switching out meals, as whole chickens were on sale at Sam’s club and I got two of them.  And Marty found the fish fillet’s for sandwiches, and told me about it pointedly after we bought fish, so I guess we are having sandwiches this week!

The menu:


Macaroni and Cheese (I had forgotten the Velveeta that makes this Better Homes and Garden recipe more like Stouffer’s Mac and Cheese)

Cheese Lasagna from Stouffers (On sale at HEB, buy one, get stuff for free thing.)




Pork Tenderloin

Roasted Chicken


Chicken Noodle Soup

Fried Fish

Fish sandwiches

Chicken Bolognese

This menu came with revisions on the spot in the stores, as I had planned to make something with chicken skinless boneless chicken but when the difference is $10 from buying a package, and buying two whole chickens?  yeah I bought the chickens.  At the worst scenario, is that Marty would have to cut up the chicken for me to use, as he used to do this at Grandy’s, not so hard for us.  But I make Chicken Noodle soup with whole chickens, since the bones and skins and all that seem to add to the flavor.  I will have to write that one up, since I make that one as I go.

I also perused the local HEB ad before shopping.  Now HEB is a local Texas thing, but it often offers free items if you buy something else.  They are also awesome with having coupons on site that they gather from the makers of the products they carry.  Now they may not get every single one of them, but they try!  Right now, they are still working to go from your phone, but they are working towards it.  they also price match, and with Kroger’s, Super Target and Super Wal-Mart in a five mile radius from them, they do the price matching themselves.   They also carry hard to find things, like the brand of Fire Roasted Tomatoes I use is Muir.  I never can find them at Kroger’s, Walmart or even Super Target. Their meat and produce is also really good.  So when I shop ads, I shop theirs.  Sorry everyone outside Texas, but hey, no guarantee that my ads would have matched yours anyways.

The first thing you normally see is meat.  I wrote down the meals I could make, made note of the pricing, and since we go to Sam’s Club first, I compared prices there.  I also make decisions based on what the free stuff is.  Ground Turkey meat had a special, but it cost more for the meat there than the Sam’s, the difference being that I could buy everything free and still come out cheaper.  Smart shopping.  I did it today, and to feed a family of 4, with starving people, and my hubby feeding his poor coworkers (I just found that out when I wondered how the leftovers were disappearing so fast.) I spent $310.   This counts for snacks, paper goods and so on.  The deal we made with my parents, is that we paid for food and made it, and that was our contribution.  For the last month (Counting todays shopping) I spent over $600 in food alone.  And because of the redecorating, the Chicken fajita went to waste, because I was plain too tired to make them.  I fell into bed only waking to realize I only ate breakfast the day before.  I pushed myself in ways my family can tell is unreal, but I do when I want something done.  Almost torn ligament in my knee from exercising, then rearranged the house on it anyone?  That is when my hubby gets involved, and part of the reason he stayed home today.  To make sure I don’t push myself.  I had mentioned cleaning the house and grocery shopping.  With the last few days, he was slightly alarmed.

So since this is our major cost, since what we pay for food excels what we used to pay for our share of the house and electric, I try to save money.   That is what I am trying to share.  LOL  While being wordy.

So after I picked the meat, I made dinners, and thankfully, like my hubby and mom say, I am a walking cookbook.  Since I learned what makes what taste like, I can see something for sale, and figure out how to use it.  But, you guys can use the Food blog.  I am putting recipes out here as fast as I think of them, and the other ladies are doing the same!  We are trying what we can to make it easier for you, so let us know.

See you guys soon!!

Oh yeah, since I made the Rigatoni tonight, let me lift the description of what I told the ladies, then what it really was:

What I said: Rigatoni with mozzarella layered on top, and hot fresh sauce and hot fresh bread with butter…

What it really is: I had rigatoni with mozzarella with ragu sauce and store bought French bread heated back up.   Amazing what words can do to change what something sounds like..


Dancing in the kitchen Party Deux


Yep, I hijacked the food blog again.   Why?  No responses.  None.  So now you have to suffer through me making tacos, and making it an easy clean up process.  Told you to review….

And yes, I used French for a Mexican food blog.  Why?  Because I can.  LOL  And cause they sound the same, while Dos looks like a deer, a female deer, and that song gets stuck in my head.  <sighs>  And I did it to myself.

Why am I in a good mood?  Cause I REALLY love Tacos.  I can get sick eating them, the ones I make.  But I usually have to leave some for others to eat.  What makes what I make so different, well I will tell you.  (And one of the awesome ladies can take this and put in as a recipe, I would appreciate it!)


2 1/2 Lbs of Turkey Meat

1/2 C of Onions (Hey remember all those onions I cut up last week and put in the freezer??  Hint!)

2 Packets of Taco Bell Seasoning (Because when I came up with this, I used the Taco Bell Kits.  Now I just don’t mess with perfection)

1 1/2 Cups Water

A double handful of chopped cilantro

18 Hard shells

Soft shells



Sour cream (I had it left over, so yeah otherwise…)

Pace or your favorite brand of salsa.

Optional: Garlic for health reasons (I put about a clove and a half in, I use coarsely chopped tube stuff.  Hey don’t know it, try it before you do!)

First I throw the meat, onions, (yes even frozen, the onions can be just tossed in there.) and the cilantro in. Then I preheat the oven to the 300 degrees for the hard shells. I brown it all up, then drain the meat.

Since this is a dance, I usually shred the lettuce, putting it in one bowl, and take the other half of the lettuce and cuts it up for salad.  I worked at Grandy’s as the salad bar maker for so long, that I don’t even THINK of how I cut the salad, into cubes.  I also usually pull everything out, and have it out on the counter, so I spend the time cleaning up any messes at this time, storing it in the dishwasher.

Then I dump in the packets into the water, mix it there, (cause for some reason this just makes sense to me.  If I am out of time, I do as I did this time).  I dump about two packets of salsa in the meat mixture.  About, 3/4 cup or a cup, depending how saucy you like your tacos.  This adds so much flavor, and drastically cuts the cooking time so much, plus ever since I started to do this, my family raves about my tacos.

While the mixture is cooking into the meat, I put the hard shells on the cookie sheet (Without the raised sides, if you have one).  Now my hubby, when I asked him one time to do this, he stood them up on the open ends.  when I looks at him funny and asked why, he said they would heat better.  And yes, they actually did.   So yep, I did that since then.  See?  Even I can learn something!

When the stuff is getting close to finishing, I start organizing the buffet.  Cause let’s face it, there is no better way to do tacos than a buffet.  But think when you do it.  I put the plates (paper, cause why make more work?), then the soft shells. (I normally leave the hard shells on the oven, cause I like them and I try to discourage people from eating them.  What can I say?  I admitted to the whole loving Tacos thing already?!?!) Then I actually spoon the meat into a serving dish, piled higher than will fit, put they will eat it, with the lettuce next, cheese, sour cream and salsa.  Spoons out, (the small ones work best to fit into the shells).  Then I scrub out the pan, and put everything in the dishwasher.

So what is left?  Other than to chow down?  Putting lids on the bowls I used for the lettuce (since I will be personally using the shredded one later for the Freebird Burritos.) And the other let them know that it is out there and they can make salads with it.  Which is actually well liked in my house with the taco meat.  Put a lid on the meat, and put it all away. Spoons to be put in the dishwasher, but easy peasy.

There is a reason why I love this dinner, it makes a lot of food, for 4 people.  and with all the lettuce and stuff, it helps fill bellies, and makes it a balanced meal.  And it all reheats awesomely.

I am going off to put this as a pending, to allow the ladies to look over it and make any changes they need to.  I am enjoying myself, and going back to editing.  <grins>


Tablets, and the Ease with Cooking They Give Us

Ipads for Cooking

So yesterday, I made Monterrey Spaghetti, and I took my iPad in with me to get the recipe off of this site.  While doing this, I realized, that some of you may not know the ease of using a tablet when you are cooking.  How nice it is not to worry about the laptop in the kitchen, and have all the convenience of it in your hand. The best part?  Since I DO use the iPad, it is tested on this site for compatibility often, and I let the Mistresses of the Food Blog know when it doesn’t work on it.

Let me tell you, there is nothing like being able to use the iPad for recipes.  If for some reason you need to look up something, you can open another tab to look up things. Plus the ladies are working hard to make it easier for us tablet users to use the food blog.  You can look up conversions, if you find you don’t have something, google what you can to replace it with, or a hundred other uses you can put it up to.  There are Apps galore on the Apple and on Androids (Don’t ask about the Droid ones, I use Apple!) for cooking with them.  In fact, with all the advantages, why AREN’T you using that tablet you have?

Plus there is the whole fact it is small, and I have mine in a safe case, so I don’t have to worry about messing up my paper versions anymore.  And we all know it happens, leave the cook book, and pop goes a bubble on the sauce you have on the stove. Yep, and there is that pretty paper ruined.   Now, I admit, I put the iPad on a different counter, since we have a stupid high part of the counter, it sits up there, and with the fact it is lit up, as well as the fact that I can magnify if I need to, it is perfect!

This post isn’t as easy as it sounds.  I know how much easier cooking is with the iPad, especially when I was in Arizona, the recipes being here on one site made it a cake walk to make anything requested.   I admit, I send in recipes also to make it easier to find them, not having to search all over the place for the recipe you KNOW was just right there.  I also like sharing what I do and the tricks I have learned, through over 18 years cooking, as well as the stuff that has been passed on to me by my family and friends.

I also have the ladies here trying to find things to post about, since this is our first food blog.   So help some ladies who are floundering, and let us know what you like.  We know a lot of you tune in for my ramblings, why?  Is it cause I publish freaking everywhere and you just click?  Or do you like something I am writing about?  Do you wish to see more of this type of information or more baking and cooking tips?  Since I have to plan menu’s for two weeks at a time, I will be glad to keep doing that here and let you know what my mind thinks of when I try to save money and time.  Just, please tell us what you want to see.  If there is anything you like to have better, I had them switch colors cause they don’t work well on the iPad.

Just let us know!  And just to reiterate (cause my English Teacher would want that) Tablets are a god’s gift to cooks everywhere!!!!


Dance of Dinner

Dancing in the Kitchen 2

Yep, that is what I call it, when I have to make an intricate meal like today.   What did I make?  Minute rice, steamed asparagus with browned butter and garlic poured over it, as well as the chive and onion sauce for the Pork Milanese.

It sounds all fancy and stuff right?   It was freaking easy and done within 30 minutes.  How you ask?  Time management. Nothing more, nothing less.

First thing I do, is gather all my ingredients from the surrounding areas.  I got the rice and chicken broth from the cupboard, the eggs, asparagus, a lemon, butter, garlic, Chive and onion cream cheese,  and the pork from the fridge.  I got the Italian breadcrumbs from the spice cabinet (I have no idea why we keep it there.) and the olive oil from the counter.  From there, I start pulling out my pans, which this one takes a lot of.  I had the big frying pan for the min course, a medium sauce pan for the chive and onion sauce, a huge steamer pan for the asparagus, a small sauté pan for the butter and garlic sauce, and a large saucepan for the minute rice.

Then I stopped for a minute, to think.  What takes the longest?  Minute Rice.  Would it be affected by having to wait?  Not really.  What takes the next longest?  asparagus, to prep and to steam.  Would it be damaged by waiting?  Possibly.  How to fix?  Oven needs to be to warm temp (170 for those that don’t have the nifty button on their ovens.) for the pork Milanese, since they are so thin (think wafer thin in fact this is what I buy for it, so I don’t have to pound meat.) so… Put the asparagus in a glass pan, pour the sauce on top and stick it in the oven, the worst that will happen is that the bottom asparagus will soak up the butter, which I love, so I will eat those. So.. what would be next?  Oh tricky part.  Sauce and butter.  But can I do at the same time?  Yes.  They both are stirring, and stirring is easy to do with two hands, since they like to do the same movements.  Then the Pork Milanese, so it has the least wait time.

This is important, and if you cannot do this easily in your head, (And I know people who just can’t) write it down with times and so on.  I have cooked since I was 18, and when you love cooking HUGE meals, for a lot of people, it becomes second nature to do it.  I don’t always choose wisely, in fact that pesky rice or sauce are normally what I end up waiting for, that whole 5 minute rice thing sticks in  my head, as well as I was told never to allow a sauce to just sit.  I hate to tell you this, but it is the best thing for most of my sauces to do. The reason I was told this, country cooking.  Gravy’s do not need to really sit, and when they cool to much.. yeah.

And basically the dance began.  My only failure (cause I always seem to have one?) I let Connor out when I was starting sauces, so he really wanted in, and I couldn’t find the garlic press.  My hubby walked in, and solved both problems in seconds.  And dinner was done, with nothing cold, and everyone happy.

I had done little twists here and there, I used NO salt.  At all.   Butter browned will turn sweet, but if you catch it just right to add the garlic, you get a very nicely browned garlic, and still salty butter.  It takes time, so don’t attempt unless you are used to browning and ANY idea of what I am talking about.  Cause until I got used to it, either I would allow it to turn sweet, or burn it.  Many thanks to my mom standing there and teaching me how to do it.  The other twist is I zested a lemon to add to the water to steam the asparagus.  My hubby could taste nothing, and I wasn’t feeling good.  So no idea, but hey, it couldn’t hurt!  If I did it right, it added some vitamin C to the asparagus.  What is zesting?  It involves shaving the peel of a lemon.  It adds flavor to it, and makes your hands smell very lemony.  I recommend after cutting onions or messing with Garlic.

And how did the meal turn out?  Rave reviews from everyone, including my hubby, who sometimes does not like the fancy twists I do.  But he eats it, and often is shocked.  He thought the garlic would be more overpowering, but by adding it in the end of the butter browning, I had the temp just right to brown it without adding too much garlicky flavor to the asparagus, but by eating it, you got the benefits of eating garlic.  This meal was chock full of shocking goodness for you.  By using olive oil to fry the pork, you add a lot of omega 3 to the meat.  Something in our house we are trying to add with cancer awareness.   Olive oil requires watching, cause it burns easily.  And a lot of time for frying, you can’t use it.  It will burn at the temps needed to fry something, like Chicken.  But with how thin the pork is, (Like some I could see through thin) it doesn’t need the high temps for actualy frying, and the egg wash helps with cooking it.  It take 3-5 to cook each piece of meat.  Yep that is it.

So I leave you with a little lesson on time management, and will wrap this up so Robin can come in and make it all linked and stuff for you.  Love the WordPress Whisperer, she is freaking awesome!!!!  No post tomorrow, since it is fish sandwich day, and I really can’t think of anything you really need to know about that.  If you can, Email the blog, and I will answer.  You can also ask any questions in the comments, or email us.  Just don’t think your question is stupid, I had some very patient teachers, my mom, dad and grandma, along with the rest of the family any time I wondered about anything.  I have asked, what does Zesting really do?  How do you brown butter?  What is the difference in butter and margarine (One browns and the other doesn’t.) what is the difference between using a garlic press and buying the minced garlic?  and so many more.  I have tricks up my sleeves from watching so many cooking shows.  I combined all that, and all my questions allows me to make some unique things that were not thought of to be together.  Next shopping trip, I think I will drag out my cook book, and make some rubbing spice from scratch, and make an forever roasted pork.  Sooo good, and can be done in the winter, cause it cooks all day at a very low temp…

Enjoy!! And Ask questions!!! You never know until you do, and if we don’t know, I have over 70 years of cooking experience to call and ask.  Who knows, maybe someone else may want to know, or it is a learning experience for us all!


What did I do today??


Seems you guys liked that piece of advice!!  So I thought I would give you some more ideas to help yourself out.  I used to do Pampered Chef, so I have ALOT of their stuff.  But admittedly, it works best when you work with large amounts.

To help me make dinner easier on myself for the rest of the time, I spent some time today, with a knife and a chopper.

I mentioned I bought chicken breasts from Sam’s club.  If any of you ever bought any from them, you wonder how those chickens even walk.  I was advised by my hairdresser who raises chickens for shows, they don’t.  They get fed and being lazy, they just sit there and pop out eggs, and eat.   So I am eating lazy chickens.  Yes, they are given the choice of going out of the hen house, they just don’t.  Fact 1,239 that is stuffed in my head.

So back to the story I am telling, I pulled out all the meats and the green pepper left as well as the onion bag. I also pulled out the half an onion left.  I pulled out my trusty Ziploc bags, my pampered chef chopper and got to work.

What am I doing?  I am prepping for the rest of the week.  How many of you like knowing that when you take the chicken out of the freezer, you will have to cut it up, and the rest of the veggies??  Maybe do a sauce and stuff like that???  I don’t!  In fact if I am honest, more of my food goes bad, cause I get lazy, and thinking of all the work that has to go into even prepping for dinner makes me pick alternatives.

So I stood there, and sliced up the green pepper for the Freebird fajita, then proceeded to slice up n onion for them also.  Put those in separate baggies.  Then went on to slice the onions for chicken and rice.  I put those in a separate baggie too.   Then I finished up the one onions for tonight’s dinner of pulled pork by slicing them up (us Texans and sliced onions on our bar-b-que…).  Then I split the chicken breasts.  they all needed to be sliced, so I made the ones for the chicken and Rice (I estimate about 3 of those huge ones) bite size.  I threw them into a large gallon baggie, squeezed the air out of it, then put it and the onions in another bag and neatly labeled it Chicken and Rice Kit.  And the date.  (I am learning to label the date on stuff going into the freezer, since we had to throw away a lot of stuff, no one remembering when they purchased it, and more than half was freezer burned.  Dates are now important.

Then For the rest of the chicken, which was more than half, well I am making chicken Enchilada Twist, and it calls for cooked chicken.  So skipping the whole need to cook some chicken for it later, I added the chicken to the batch for fajitas.  If we don’t use it all, GREAT!! I have the chicken I will need for the Enchiladas.  If it is, then I can use the yucky canned chicken version, but I cook in a pan to heat up for more flavor (Yes I doctor EVERYTHING).

Since I was putting in the freezer, I went ahead and put the oil, vinegar and jus enough water to make the three packets of fajita season liquid.  I mixed it in the gallon bag after working hard to get all the air out.  After making sure the seasoning is all mixed up, I grab another bag and make myself a fajita kit, with the onions and green peppers.  Label, and throw into the freezer.  Then all those onions I had left over??  I made 1/2 cup bags of chopped onions.  They are handy, and when you are working like that, it takes no time.  I still have a couple whole onions in case I need them, but next time I go shopping, they are going to be chopped up and added to the bags.  The chopper makes it hot dog fine, or in bigger chunks.  I do a medium, and that way I can grab what I need.  They can be used straight from the freezer and thaw so fast it aint funny.

Now for the rest of the week, I have very few ‘hard’ dinner to make, the hardest already in kits for my ease.  I had to already divide the chicken, so this made it easier on me on the long run.  Sometimes planning ahead has it uses.  But doing it like this, makes things easier on you in the long run, specially when I am in the middle of writing or editing a story, and Dinner is a hassle break.  Not anymore!!  When I make the harder dinners, I will be back to let you know!  Tomorrow will be one of those.  It will be Giada’s Pork wafers, (an no I can’t ever seem to write her name right) the Chive and onion cream sauce, rice and Asparagus, with garlic butter.   And amazingly, it will be good for you!!! A lot of Omega 3s will be used.  And lemon…   Yum!! I will be sending Megan the recipe as soon as I am done!

Enjoy your day!!