Conroe Saturday AM market

  (Conroe, Texas)
Exciting ways to use Produce

Posts tagged [harvest]

My most unique Thanksgiving

Two different Turkeys, Two different dressings, Two different versions of Deviled eggs, Three different ways to eat Pumpkin, Eight desserts, and one Bread Cornucopia.

Heavenly salad,Cranberry relish, Mash Potatoes and Gravy, Corn, Dinner rolls and my version of a Green Bean casserole {Fresh garden Green beans, Diced baking potatoes, Sauteed White onions in Bacon, Diced Roma Tomatoes. diced fresh yellow Bell peppers all seasoned with Chicken base and Black pepper} were all present in the buffet line

I was aware that originally the event included 8 family members and suddenly one afternoon this past week it grew to 21. Neither family Chef decided to back down. As a result we had a Butterball turkey and a highly seasoned special diet Turkey for folks with diabetes and Diverticulitis. The difference between the dressings was one had ground sausage and one did not. One version of Deviled Eggs had Pickle relish and Cayenne pepper added to the egg yolks. The other had only the mayo and lemon juice mixed in the egg yolk.

The Eight desserts consisted of Brownies, 3 Cheese cakes, Tiramisu,   2 Pumpkin Pies and Cookies. As we were leaving I heard it mentioned that an Apple Pie never made it to the dessert table. Two different versions of Pumpkin pies were offered, I had the one with whip cream mixed into the pie filling before it was put into the crust. And the third way to eat Pumpkin was as a dip with the fresh garden veggies and fruit pouring from the Bread cornucopia.

How does one make a Bread Cornucopia



  • 3 (11 ounce) containers refrigerated soft bread stick dough
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
  2. Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
  3. Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
  4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
  6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

    The garden bounty consisted of Grapes, Apples, Carrots, Celery, Broccoli, Cherry tomatoes to name a few.





Cajun Thanksgiving dinner

Visitors to Conroe's Farmers Market were treated to a Cajun Thanksgiving dinner. Local Artist John Porter was Chef de Cajun. Glad I brought The Wife this weekend. We both had two bowls.I filled my bowls up with Cornbread on the bottom. And poured the delicious dinner over the top. The Wife wanted the dinner only.

The dinner consisted of Pinto Beans, Fresh diced Tomatoes and Spanish Onions sauteed with sliced Andouille Sausage and Red pepper. I brought home some of the dinner and added white Rice and SamM salsa. And this evening added Dijon Mustard.

I have enjoyed recreating this Cajun dinner with the added rice and mustard always topping it off with the current samM salsa {diced Roma and fresh garden tomatoes,White onions, Yellow bell peppers, and Rice vinegar}

In two days it will be time for Traditional American Thanksgiving dinner. I am glad I had this Cajun version to enjoy. It will make this Holiday memorable.

  2012 bbq chef conroe family farm farmer's farmers fleshner fredricksburg fresh harvest local market mex michael pasta peas pickles produce roast salsa samm saturday slow tex texas texasliving vegetables veggies


Simple Chicken Rice Dinner

When it is time for a simple dinner, saute the Fresh veggies from your garden or fridge. Add the rice and protein and finish with a tasty liquid. 

This evening I brought the oil in a sauce pan to its smoking point. Added the diced Fresh carrots and White onions. When the onions and carrots were browned I added Brown rice and diced raw Chicken breast. Stirred until the Chicken was opaque .To the one part rice I added three times the Chicken stock, seasoned with Basil, Sage, Black pepper, & Rosemary. Boiled for 30 min. When the rice was cooked I added Cream of Chicken soup and let it cool on the stove top for one hour. I then refrigerated the meal in a glass bowl.

We had dinner later by microwaving what we wanted. Using a slice of toasted cheese bread as a tasty addition. Another nice addition would have been Parmesan cheese.



Champagne BBQ'd Beer Sausage with Market Fresh Vegetables

When I showed The Wife Beer sausage or Chicken breast for dinner tonight, she chose Beer sausage. We talked about the fresh veggies available. Yellow bell peppers, and White onions were chosen. The current SamM salsa was also considered. As The Wife left the kitchen it was time for me to make the decisions.

Sauteing the sliced Market fresh peppers and onions was started in a pan with Canola oil. Water and Champagne BBQ sauce was set to boiling on another burner for Tri-color curly pasta. The sausage was placed in a 350 degree oven in a casserole pan. When the vegetables and pasta were finished the vegetables were placed over the sausage and the extra sauce from the pasta pan was poured over it all and baked in the oven for 30 min.

When the sausage was finished, Pasta was placed in the bottom of a bowl. Sausage was cut into 1 inch pieces and placed on the pasta. The vegetables from the casserole pan was spooned over the sausage and SamM salsa topped it all off. And then The Wife asked for Cheese bread sliced, toasted and buttered. An excellent last minute addition.


  2012 bbq chef conroe family farm farmer's farmers fleshner fredricksburg fresh harvest local market mex michael pasta peas pickles produce roast salsa samm saturday slow tex texas texasliving vegetables veggies


Ever have Champagne BBQ'd Pineapple ?

As the week draws to a close my imagination ran wild as I searched to use up last Saturday's Fresh Vegetables and Fruit. I peeled the last Pineapple last night cut it up into spears and placed them in Champagne BBQ sauce. On the way home I picked up redundant pepperoni cheese pizza. I opened the fridge and said, "What shall I add".

I decided on the current SamM salsa (  diced Fresh tomato, White onion. Rice vinegar, Yellow bell pepper, and pineapple) I also added large slices of the Champagne BBQ'd pineapple. The Pizza was warm and the toppings were cold. I find that flavor profile fascinating. Various temperatures, sweet, spicy, crunchy and wet. An item like this has to be eaten immediately to experience all these sensations.

The Wife stayed with Pepperoni Cheese Pizza and bread sticks. Diet coke to drink. I would find the activity of eating too boring if I ate in this manner.

Tomorrow I will be again at Conroe's Saturday am Market looking for exciting produce to bring home that will fascinate my taste palette. The Wife's high fiber diet will have to be taken into consideration so she can continue to recover from her hospital stay.


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Picture perfect Pork Loin Hawaiian Style

As the weather cools, does the call of the tropics enter your mind. Warm sunny beaches, the sound of the surf.I had this moment on my way home tonight. I purchased two Pineapples for $1 each this past Saturday and tonight is the night to feature it at the dinner table.

I began by sauteing thin slices of Pork Loin in Bacon, Fresh sliced White onion and Yellow pepper. When the onions were well caramelized I turned off the fire and covered the Pork and vegetables with the current SamM salsa. While the Salsa warmed up in the pan I sliced 3 inches off the bottom of the Pineapple. I peeled off the skin, removed the center and diced it into large chunks.

In the bottom of a bowl I started with re-heated rice pilaf. Placed pork Loin on one side of the bowl over the rice, Topped it off with the cooked vegetables and salsa and carefully placed the Pineapple on top to finish covering the rice underneath.

Picture perfect it was when I presented it to The Wife



Homemade soup, The best way to start the week

We are going to start the week with Homemade Chicken Noodle soup. I am boiling eight chicken thighs in seasoned water. 3 qts cold water, 2 Tbsp. Oregano, Tbsp of Sage, Tbsp of meat first Chicken base, and 2 tsp. of Black  pepper.

I have also added one diced White onion, one chopped carrot, and two diced Market fresh Tomatoes. After this boils for three hours I place 1 quart of stock in a 2 qt. pan and add one diced potato and 1 cup sliced carrot. In a second pan boil large Egg noodles. Add one cup to the bottom of a bowl, add one boiled Chicken thigh and cover with the Chicken soup.

The wife likes to have crackers with her soup. I prefer adding SamM salsa and cooked rice to my soup. Once you have the stock and Chicken thighs cooked there are a multitude of creative ways that you can create a satisfying meal.


2012 bbq chef conroe family farm farmer's farmers fleshner fredricksburg fresh harvest local market mex michael pasta peas pickles produce roast salsa samm saturday slow tex texas texasliving vegetables veggies


Great prodouce at Market today

Today was a crisp cool morning at Conroe's Farmer's Market. And the Autumn Harvest spoke volumes as I searched Peas Farm stand for my weekly purchases. I found a variety of Tomatoes{ Early Girls, Green, Plum, & Hot house varieties} I picked up 1/4 case of mix of all the varieties. Also found Yellow peppers and Tamarind. We will have awesome salsa this week. Other Fresh fruits and vegetables that will be added to the salsa this week include Pineapple, Green onion. Fresh Carrots and Baking potatoes will also make it into The Wife's high fiber diet. 

To keep the SamM salsa in line with what The  Wife can eat. I left out the White onions and added Green Onion. High fiber SamM salsa has 7 diced Tomatoes, 1/4 cup Green onion, 1 Yellow pepper, 1/4 cup diced Pineapple, one Tamarind pod and 1 Tbsp. Balsamic style Rice vinegar. I will prepare several meals using the salsa this week. Bratwurst, Pork, Eggs, Beef Liver, Chicken thighs and breast all await their culinary demise.

Will eat great , Can't wait.



  2012 bbq chef conroe family farm farmer's farmers fleshner fredricksburg fresh harvest local market mex michael pasta peas pickles produce roast salsa samm saturday slow tex texas texasliving vegetables veggies


A great fridge clean-out

Still boiling the meat for The Wife.To keep her healthy I will continue to use this method of preparation. As long as I season the liquid well she will be full of compliments. As she was tonight.

The meal started with me dicing two Chicken breasts and half of a  White Onion. Boiling it in Water with Sage and Gumbo file seasonings. In a separate pot I boiled plain White rice with salt and added chopped Cilantro when it was cooling. From the fridge I extracted two cups of Creamed chicken soup that had unsalted Saltines and chopped Fresh Spinach mixed in. The latter was used as the sauce when I combined the cooked diced Chicken breast over cooked white rice.

As always, I slightly altered my dish by adding Okra and diced Fresh Tomatoes. The added Fresh Tomatoes from Conroe's farmers market this past weekend made all the difference for me. I was pleased that The Wife truly enjoyed her version of my creation this evening as well.


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High fiber diet for The Wife, and Tamarind

It has been careful eating for The Wife this past week. We are graduating to a high fiber diet. The Wife is trying new things daily. We need to stay away from snacks and nuts. I was never one to want these items. The Wife would indulge herself and now we understand the dangers. The food can get caught in your digestive track and cause a lot of discomfort.

Yesterday we finished the last of the homemade Chicken Noodle. Today The Wife went for a plate of under seasoned Chili and cheese along with a strawberry sno cone at the Harvest Holiday celebration at church. I may have even seen some Fritos on her plate. I would classify Fritos as a snack food. I was busy fetching Sno Cones while she was eating. My attention was on all the activity around us at the time.Three hours later she has given me an update and said even the Chocolate she had has been agreeable. She is eating like a bird right now and trying familiar items in moderation.

I also boiled Pinto beans and added sauteed diced Onions in Bacon after we arrived home.We will mix the beans in Chili or the current SamM salsa. (diced Fresh tomatoes, onions, apples, Chopped spinach, cilantro, and Rice vinegar) as we progress through the week. Large Baked potatoes are planned for a meal this week and we have Chicken breast and Pork loin. Slowly and with wisdom from our past experiences we will continue to eat healthier.

Almost forgot: Elvis from Peas Farm introduced me to Fresh Tamarind yesterday at Market. Elvis handed me a pod I was taught how to peel away the outer shell. I then broke off a section of the Fleshy pod in my hand. Elvis said," Now, suck on the section until you find the seed inside." " Spit the seed out, It should have tasted like a sour apple" What a unique experience for me at market. I put the rest of my Tamarind pod away while at market. When I arrived home I put the fleshy Tamarind pod in my salsa. I only just now remembered to go retrieve the four seeds from the salsa. The vinegar in the salsa softened the pod so I could easily remove the flesh from the seed.

Elvis told me he will shuck what is left  in his box of Tamarind after Market and boil the fleshy pods in water. Add sugar and let cool so he can retrieve the seeds and use what he has created to season salsa and jellies. Always an education at Conroe's Farmers Market.






Moving forward with a low fiber diet

Today we graduated to her favorite. A large Baked Potato from Peas Farm. I prepared it for her last night. She was to exhausted to eat it. She had it for lunch this afternoon. The skin of the potato could not be eaten. Which she normally does not eat any way.

For dinner this evening it was back to having more of the Homemade Chicken Noodle soup with no salt crackers. Boiled Chicken in meat first chicken stock, Peeled carrots, and potatoes, Minced Fresh red peppers, Cilantro, Sage and finally cooked egg noodles. Add the noodles one bowl at a time. Soon we will have the OK to go with a high fiber diet. What an education. I am looking forward to us knowing how to eat healthier because of this experience.



The Wife's first meal, That tasted so good.

I did my research, I spoke to Chef Michael Fleshner and Elvis from Peas Farm. Here's what I prepared for The Wife, It started with Chicken thighs and Chicken breast.

Actually it started with 1 gallon of water and all of the different vegetable juices from the fridge. The Chicken was diced and added first. Fresh carrots were peeled and chopped. Diced Red peppers, Garlic and sage were stirred in next. Diced Peeled potatoes, chopped Cilantro and two Tbsp. of meat first Chicken base finish it out.

The egg noodles are boiled in a separate pan with water and cooled in cold water. Egg noodles are placed in the bottom of the bowl and hot soup is poured on top. I offered no salt top Saltines to The Wife. Our first Low fiber meal together was a success. It will continue to be an exciting adventure as I learn how to help The Wife.

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Pork and Artichokes

Artichokes have been a tough sell at my house. I had to read up on how to prepare Fresh artichokes. Either I did not read and follow directions. Or the woodiness of the cooked vegetable just did not agree with The Wife and I.

Nonetheless I enjoyed the experience of trying something new. After boiling the artichokes for the recommended time and finding the leaves were tough to chew I tried pureeing them. I found the puree stringy. The artichoke hearts were tender enough. I ate them as a snack with Mayonaise and Balsamic vinegar mixture.

Last night I baked Pork chops that were covered with the puree soaked in Balsamic vinegar for flavor. The puree mixture was discarded after the cooking process due to the tough stringy pieces of artichoke. I was able to then add Fresh sliced Onions, Mushroom, and chopped fresh roasted Garlic to top off the Pork chops. The Wife also had a Large baked Potato that was rubbed with oil and Fresh minced Garlic from our restaurant visit. And I completed the meal with canned mix vegetables. Farmer's market closed this last Saturday due to CatFish Festival. Canned vegetables will be on display on our dinner plates this week.  :)  :) 


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Fresh Garlic from our favorite restaurant

Conroe's Farmer's Market was not open today because the city of Conroe closed down the town for it's annual CatFish Festival. Instead The Wife and I visited our favorite restaurant. Sweet Tomato {Soup Plantation}We enjoy this restaurant because we are in charge of the food on our plate.We pick the items from the various food bars. Salad , Soup, Pasta, Fruit, Baked goods, Desserts, and Mixology at the Beverage bar.

I normally go straight to the Soup and Baked goods bar. The Wife will fill up her first plate with a collage of Salads. There is on item we both fell head over heels for. This month they are promoting Potatoes. Potato soups, salad, and sauteed potato dishes. Plus special Butter mixes to put on Baked Potato varieties.The potato item we both had three helpings of was prepared like so. First they slowly sauteed whole Garlic until the Garlic was browned. The chef added Bacon and then boiled diced fresh Red skin Potatoes. It was mouth watering fabulous. I even added the potatoes to Boston Clam chowder to better the flavor profile.  And when The Wife was finished eating the inside of her Baked Potato I took her skin and filled it with the Fresh Red Skin,Bacon,Garlic dish.

What a great way to complete a wonderful Meal at our favorite restaurant.

The Wife did not want to eat her whole Garlic. I brought it home in a paper ramekin. I will use the whole garlic to create great meals at home this week. As long as I chop it up and she doesn't see the garlic she will be pleased with how the food tastes.


Cereal killer at Supermarket

I walked into the grocery store the other day and they had a sign posted.

Arti-chokes three for a $1.00. Needless to say I did not want to cross paths with Arti and become his next victim. So I picked up my fresh artichokes and went straight to checkout. Tonight I brought up a site on the computer that showed how to prep fresh artichokes.

How to cook Artichokes


1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.

artichoke-1.jpg artichoke-2.jpg

2. Slice about 3/4 inch to an inch off the tip of the artichoke.

3. Pull off any smaller leaves towards the base and on the stem.

4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.

5. Rinse the artichokes in running cold water.

artichoke-3.jpg6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

After following these steps my artichokes were not completely tender. I have them marinating in 1part Rice vinegar,Balsamic blend to 10 parts water. Placing food in vinegar is another recognized cooking method in the Culinary world. In a few days I will try the artichoke pedals again and let you know how it turned out.

And Yes, I know; cereal killer   should have been spelled serial killer. :)


Chicken Thighs and Pasta Salad done Fred's way

It was a wise choice last night while my excitement was over the top to prepare two days worth of meals. I had to make an unexpected ride to the airport to pick-up family that arrived two hours early from rain battered Florida. And that brought me home one hour late for dinner.

Tonight I was instructed to keep the already prepared meal simple for The Wife. She had me heat up her Chardonay Herbed Chicken thighs and Corn cobs. And the Pasta salad was served cold. I was given a kiss and told the meal was wonderful; I had followed directions !

My meal on the other hand was extrordinary. I kept everything cold. The Champaign BBQ Chicken thighs, canned Corn, and then I added 2oz of pink Lemonade to 3oz. of Bleu Cheese dressing and mixed it into the Pasta salad. I also added in crumbled Cheese crackers to my pasta to give it a crunchy element. The Wife was watching "Chopped" on TV and I wanted to prepare a meal that was worthy of the TV judges. I believe I succeeded; I received a grateful kiss from my number one judge.


2012 bbq chef conroe family farm farmer's farmers fleshner fredricksburg fresh harvest local market mex michael pasta peas pickles produce roast salsa samm saturday slow tex texas texasliving vegetables veggies


Summer is over, Let's have a Pasta salad

I saw the temperature today at 2:30 pm it was 93 F and warming up. Upon returning from the grocery store this evening I was ready to cook. Tri-color Pasta and Chicken thighs @ $.79 per pound were my find today.

I began by boiling half the bag of Pasta.I prepared the baked Chicken thighs two different ways. Herbed seasoned in Chardonay for The Wife. And I had mine submersed in Champaign BBQ sauce with a Red onion between the skin and meat. When the Pasta was finished I added fine diced Fresh Red and Green Bell peppers, Red Onion, Fresh Zucchini, Parmesan Cheese and Rice vinegar, Balsamic blend. I made enough of the Pasta salad to last for a few days.The Chicken thighs and Pasta salad will be enjoyed tomorrow with Market fresh Corn when The wife and I take a lunch break. Tonight I took the Pasta salad, added Tuna salad and the current SamM salsa. Topped it off with croutons. Sprinkled rice vinegar on the croutons. And savoured every bite.


2012 bbq chef conroe family farm farmer's farmers fleshner fredricksburg fresh harvest local market mex michael pasta peas pickles produce roast salsa samm saturday slow tex texas texasliving vegetables veggies


Champaign BBQ and Boeuf à la Bourguignonne

I am ecstatic tonight that the movie "Courageous" made it to the big screen. As I followed the story lines for each individual character I felt like my life's current circumstances most closely follows the life of Javier. I too am trusting God for his direction in my next position in the work place. I may become a Field Analyst sharing the opportunities of a consulting firm to small businesses. My passion for preparing healthy home cooked meals for my wife and family will always be center stage. It helps me to unwind from stressful situations I face day to day when I take command of the kitchen.

This past weekend I played the roll of a wine server at an Art Gallery event in downtown Conroe.Artist Carolyn Pells had a show at Chef Michael Fleshner parent's Gallery. I had been to the Market earlier in the day. Experienced a market that had doubled in size since my last visit. Tasted Fresh Italian Sausage made three different ways. Spicy, with Fennel, or with crushed Fennel. I have not made up my mind what to buy yet. Next week I learned the Market will not be open due to Conroe TX. Catfish Festival.

Back to the wine serving for just a moment. When I finished my stint as wine pourer I had 2 glasses of everything poured waiting for the last minute stragglers. No takers, So Instead of dumping the Chardonay , Merlot and Champaign I found styrofoam cups and brought the drinks home to cook with. The artist family offered the leftover champaign. I mentioned I know a great Champaign Chicken recipe. I brought home half a bottle.

I had a round steak in my freezer. Thawed it out overnight and made a simple Boeuf à la Bourguignonne for dinner after the movie.The steak was diced after de-boning. Seasoned with Popcorn salt, Black pepper, Nutmeg, and Penzy's Rosemary. I added the seasoned meat to a hot saute pan. Browned the meat and added 1 inch diced Fresh White Onion. Cooked on low heat for 20 min. before adding 8 oz. Merlot mixed with Tomato sauce. I placed this in a 280 F oven for 1 hour. Placed the cooked meat in the fridge till after we came home from seeing Courageous. While baking the browned meat and onion I also baked a potato with oil,salt and rosemary on the skin. Upon arriving at home I stuffed the baked potato with the simple Boeuf à la Bourguignonne. reheated it for 30 min. and The Wife let out a ummh. on her first bite. Cooking with Champaign will be an adventure for later this week. For the moment I added it to a container of BBQ sauce in my fridge.


It is all about Market Fresh Green Beans

Caught in crazy 5 pm traffic. I do not usually like to wander home at this time. Today went like clockwork. I locked the doors at work and started  my trek home. I was OK until I was within three miles of the house on the Interstate. I exited onto the feeder road early because of a traffic slow down on the Interstate and I sat on the feeder road with all the others who thought the feeder road would be quicker tonight. It was not, because Exxon's new World Headquarters construction traffic was also exiting onto the feeder road one mile ahead.

Frustrated about my wrong choices while traveling home I offered The Wife a choice of Pasta dishes from the fridge. She made her choice and I said," How about Fresh Green Beans from last Saturday's Market". She accepted and I was off and running, I mean prepping. I cut off the ends, washed the beans, threw away the bad, cut into 2 inch lengths. And dropped them into a pot of boiling water. The bottom of the pot was wide enough that I was able to add Sliced mushrooms to my side of the pot along with Tomato juice. And I sprinkled Sea salt on everything. The Wife's Pasta dish was microwaved and I carefully filled half of her bowl with the Green Beans. Being careful not to show her it had cooked with Mushrooms or in tomato juice. She polished off the Green Beans first and ate her Mac Cheese and hamburger pasta last. And you know how I roll I added my Green Beans/ Mushroom to a another item from the cupboard and topped it off with Garlic croutons. Excellent!



A Simple Dinner

I wandered in at 6pm The Wife had not eaten all day. I had to make dinner simple. She would be out the door in 45 Min. We both realized a Market fresh Baked potato was not the answer tonight.

I started the water boiling. Decided that if I took a cob of corn and sliced it into six pieces and added 1/2 stick of butter that would be a good start. I turned on the oven to 350 F and placed the hot corn in a metal bowl in the oven. I then switched my focus to making Mac n cheese with fresh diced White onions in the pan that I heated the corn in. When I was satisfied with the Mac in cheese. I microwaved the last of the Chili Mac for The Wife. To build her dinner I placed Cheeze-its on the bottom of a bowl. Then added Mac n Cheese . Next came the 1 cup of Chili and topped it all off with shredded Monterey Jack. Her side dish was three pieces of sliced corn on the cob.The Wife's dinner was done. She gobbled it down and out the door.

I spooned the Mac n Cheese into a bowl .Placed Dill pickles on the side. And ate it with buttered Italian bread that had hundreds of little crevices in it that captured the Butter. I ate one piece of corn and decided to chop up the rest of the cob and place them in her version of Chicken Sausage Gumbo for another day. Simple, simple, simple.



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