whew!

My private chef clients were at the party Saturday nite, and asked if they could have 4 different entrees a week (2 servings of each) instead of 2 different entrees, 4 servings of each).  They offered to pay almost twice as much, and I don’t have to include veggies anymore as side dishes.

 

So, today, I cooked 5 different things:

for the clients:

turkey enchiladas

meatloaf

shepherd’s pie

chicken picatta

 

and for Sweety

vegetarian beef enchiladas ( Boca Beef).

 

I am pooped.  I would’ve liked to do some of this cooking yesterday, but we had a conference planning meeting that ran late, then our monthly TG social group last nite.  Pooped. 

 

Too tired I am to write like Seuss

Exhaused and tired and totally shooshed

Not much to get me to excited right now

Unless I was threatened by a large chartreuse cow.

 

 

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November 2, 2008

I will get back to you on cream of asparagus soup. It’s something I just make.

November 2, 2008

Sausage Rice Casserole 2 cups rice 1 lb bulk sausage 2 cans chicken or vegetable broth 1-2 cups water 4 carrots peeled and diced 3 ribs celery diced 1 smallish onion diced If you use very lean sausage add some poultry seasoning. Cook and crumble sausage in large pan. Add veggies and rice and cook a few minutes to soak up sausage drippings. Add 1 can broth. Stir. Pour into a glass casserole that has been sprayed with PAM. Add remaining broth and 1 can water. Cover with foil and bake at 350 for 30 minutes. Remove foil and stir. Bake uncovered for 30 more minutes. If rice needs more liquid, add some more water. My family loves this dish.