TT, nice to see your selfie, you have a lovely smile. Yummy looking sweet eats.

Looks like it was another day of good eats for all.

I tried roasting a whole chicken in the air fryer last night, once again I had trouble with timing, took it out too early, it wasn't fully cooked so put it back in. When cooked it was delicious, reminded me of a Costco rotisserie chicken, very juicy with a slightly smoky taste. I had rubbed the skin with a mix of herbs, smoked paprika, s&p mixed with a little oil, sides were mashed potatoes, gravy, and broccoli with a little maoli and parm. The usual beverages.

As you use it, you will figure out the timing I'm sure. Glad it's working for you.

Thanks Tom, I am sure I will too, it was a good size chicken, about 4 pounds, I should have left it on it's back longer before flipping, the skin came out nice and crispy. So far nothing has stuck to the non stick surfaces so it's easy to turn foods and clean. I have a pricey large non stick frypan and just about everything sticks to it, very annoying.

Cooking chicken Wings. Just put chicken wings in the oven at 2:15 today.

I haven't even thought about dinner so far today. Got a batch of bread dough rising.

Hi all. Hopefully computer will be fixed tomorrow. TT...so nice to see your smile. Agree with Margaret; you have a beautiful 😃 Margaret... glad airfryer is working out. You'll get the hang of it in no time 👍 Cold but rain stopped. Sue & I are going to get a walk in before it rains again. Put on a pot roast with potatoes , carrots , onio.n & mushrooms. Smells awesome. T.Y. all for nice compliments on the painting. Eill vatch up later. AG.

Yesterday was bread day around here, Margaret. I hope yours rises well.
Farm Boy had pork tenderloin on sale. I've got three of them roasting in the oven. Recipe calls for making slits and lacing those slits with slivers of garlic, but I've decided that's too time consuming. There days, I chop the garlic (lots of it) fine and add it to the marinade. The marinade has olive oil, Dijon mustard, honey, orange juice, soy sauce finely chopped fresh rosemary and lots of garlic. I pour it over the meat and poke lots of holes in the meat. I'll roast it for 25 minutes, pull it out, turn it over and poke it on the other side. Roast another 25 minutes. I let it cool a bit, slice it all thinly and divide into 6 portions which I freeze except for the one we'll eat tonight. Makes for a quick meal later on served with rice and broccoli or Brussels sprouts.

For lunch today I had a big bowl of leftover salad my mom made for NYD: lettuce, pear, walnuts, pine nuts, and a dressing. It's absolutely delicious. I also fried with EVOO myself some tilapia seasoned with onion powder, cayenne pepper, salt, and thyme. It was delicious. On the side I also had a slice of whole grain bread that I dipped in olive oil and seasonings. A very tasty, healthy lunch.

Ann, so far it is rising just fine, almost ready for the oven. With your busy lifestyle cooking the pork at one time is a good idea. I am not a big fan of a lot of garlic cloves stuck in roasts. Mostly we like the taste of meat without marinades, just good old s&p.

Grill, that sounds like an excellent lunch.

I had 1/2 a cup of homemade chicken soup, 1/2 a sandwich with deli sliced chicken, mayo, and a small glass of mixed juice.

The pear on the salad sounds great, I was at the store wondering about a fruit for my salad.
I got hydroponic salad mix and couple plum tomato (about 79 cents, instead of container of cherry/grape ones for $4). As I was there in the pm, I got a store roasted chicken to bring home, and we had dinner early, boxed mix stuffing and some lima beans.

I had some taco's with home made tortillas that I got from a friend yesterday. I also had a cheese and pepper tamale and a glass of red.

Good evening all. Dinners sound super tasty & healthy. I got a walk in. Nice to catch up with a friend. Got caught in rail & hail!😳 Ran back to my house. Put pur coats in dryer , made tea. It was nice to
chat & catch up. Dinner was very last of pasta and a salad. Pot eoast is done. Came out amazing . Will make gravy for it tomorrow. Looking forward to it. More rain tonight/early a.m. Temps thankfully will be in mid 60s day and nights mid 40s. 👍😊 Hope all have good night. AG

Ouch, AG. Rail & hail must have really hurt! and a *wink* I know, the letters are just too close on a phone.

Ann, sounds like a fine way to do pork tenderloins to me. We're not big fans of them because they tend to be so lean and tasteless. I'm guessing yours denied that trend.

We're just up from dinner. Moulles frites. Yum. The picture is deceptive because it doesn't show the big bowl of mussels with sauce that sets on the table. We absolutely devoured them. I steamed the (super-fresh!) mussels over a white wine/chicken broth mix and set some chopped jalapeno and a split head of garlic into the mussels. The mussels were dressed in a Buffalo sauce -- butter, Franks hot sauce, garlic and onion powders, black pepper, and served with the requisite fries, a side salad and good oven-warm crunchy bread. I didn't used to like mussels, but I learned it was due to their age for as they became less than fresh, they tend to take on a gamier/fishier ... um, less pleasant taste. Anyway, these were great. We both really enjoyed dinner and likely ate too much!

I remodeled the cabbage pancake mixture by adding a couple of tablespoons of flour, an egg, some salt, some cayenne, some grated extra sharp Cheddar and three strips of bacon crumbled into it and made a batch of cabbage muffins. With fresh green beens, link sausage with Dijon to dip it made a pretty nice plate to go with the IPA beer. Bacon and sausage make for a lot of highly processed meat in a single meal though.

Sean, mussels are really good, and having access to fresh ones sure must be nice. Looks like you aced the mussels and fries.

Donald, if you keep tweaking the cabbage pancake recipe, you're sure to improve it to the point where you're happy with it. Might even invent some new variations that you like. It's been a very long time since I've had sausages of any kind. I do like them, but just try to stay away from them. My sister gave me some venison brats, they should be a bit less fatty then regular brats, I'll have to have them one of these days.

Supposed to rain most of the morning, it rained over night as well. The mud keeps getting deeper and deeper. Very strange winter this year for sure. It used to be we thought about having a January thaw for a day or two, now we wonder if there will be a January freeze. This freeze and thaw thing going on is very hard on irises. It usually only happens in the late spring, but having it happen all winter has me worried.

I've had mussels once, they were amazing, and I'm sure yours were too, Sean.

needrain, yeah, I'd feel like I better avoid the processed meat for a bit and make up for that. but in the grand scheme of everything you eat i a week..

I'm always happy to hear about rain for you, Agavegirl. And delicious pot roast!

Speaking of beef- I guess I decided to put beef vegetable soup in the slow cooker today. With barley. Its warm here too- couple days with 60s.

Sally - can you get Kumato tomatoes where you are? They are brown and the only ones I'll buy in winter as they are the only ones I've found that taste like anything other than cardboard. https://specialtyproduce.com/p...

Donald - did you do those cabbage "muffins" in the oven? I've got a couple of muffin top pans. I bet they would work well for that.

Sean - I LOVE Moules! I think it's about time we had some. I can't eat meat with fat or bone. It might have more flavour, but ... So pork tenderloin is good for me. And this one has enough other flavours to be very tasty indeed.

@ViolaAnn
In the oven. At 400 degrees and until the top was browned - about 30 minutes.

Lots of interesting eats yesterday, mussels and fries, cabbage muffins, tacos & tamales.

We had spaghetti and meat sauce, with a simple tomato lettuce salad with a few pine nuts, DH had red wine, I am still sticking with water & fresh lemon wedge.

I have not noticed Kumato here but will buy if I do.