13 February, 2022
So….the saga of my laptop and the aftershocks of the last crash continue. I used an external hard drive to create a boot disk so I could reload windows onto my laptop and resurrect it. That did work. What I failed to remember (and I’m a former tech geek, so I should have) is that the boot information pretty much takes over the world. It didn’t erase what was on my hard drive, but it did make it inaccessible. Fortunately, I hope, I only use that drive for back ups, so it hasn’t been written to since the boot information went onto it. There was plenty of room left on the drive. These things make it more likely I can recover at least the pictures that were on the drive.
I just ordered a set of 5 USB drives to help disperse some of the information from the hard drive so this never happens again. My advice? Use a second and third, if not a fourth, method of back up. If I lose those pictures, I’m going to be very, very unhappy. Also, don’t buy Dell laptops.
All right…this was week two using a meal plan, and again, I stuck with it pretty well. I did make Thursday leftover day, because there was so much stuff in the fridge, I didn’t have the heart or energy to make something else to possibly add to them.
Monday was tomato soup with grilled cheese sandwiches. This is a household favourite….if I declare it soup night and ask what kind of soup, it’s either tomato or mushroom – I prefer tomato, it’s just dump, cook and blend. https://handcraftedbyradar.com/2020/12/20/tomato-soup/
Tuesday’s pizza was extraordinary. I tried a new dough recipe and it was the bomb. https://handcraftedbyradar.com/2019/06/06/pizza-pizza-pizza/
Wednesday, I made shrimp scampi and was extra generous with the garlic. At the moment, it was incredibly good. Two days later, when I took the leftovers for lunch at work…it was some powerful stuff, let me tell you. Still very good and flavourful, but I had no fear of vampires that afternoon. https://handcraftedbyradar.com/2021/07/17/shrimp-scampi/
Friday, my daughter came over for a long overdue visit (why’d she have to get all married and stuff?) and we had chicken tortilla soup that I threw in the Instant Pot. You have got to love being able to cook the chicken from frozen along with all the other ingredients and it’s still ready in about half an hour.
Saturday was Mongolian beef in the slow cooker. I’m pretty sure I mentioned that I got a pack of beef from a butcher last month and the steaks are tough like shoe leather. I used another pack of steak for this recipe and after having been in the slow cooker all afternoon with seasonings, it was super flavourful and very tender (thank goodness).
Sunday a little chicken parmesan casserole for supper. I don’t think spaghetti was the right pasta for this one….some of the ends were sticking out and they got crunchy. I did figure out the trick to keeping the breading on the chicken….dry it off. Works like a charm.
Breakfasts and lunches depended on my whim.
Meal planning is really working well for getting through vegetables in the fridge before they get beyond usable. I managed to finish off a bag of bell peppers in the tortilla soup. The salads are using up the lettuce, tomatoes and cucumbers before they get nasty. All in all, so far, it’s a success.
- 1 to 1-1/2 pounds beef. A tough cut is best here – stew beef will work, flank steak, skirt steak…whatever will benefit from slow cooking. Save the expensive, tender cuts for the grill.
- 1 TB toasted sesame oil
- 1 tsp (or more) minced garlic
- 1 tsp (or more) minced ginger
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1-2 cups chopped vegetables (to be added at the end) – optional
- 1/2 to 1 tsp onion powder or you could add chopped onions – I was not that ambitious!
Toss everything except the vegetables into the slow cooker. My beef was frozen and I just dumped it in there to do its thing.
Turn it onto high for 4 hours or low for about 8 hours. When the beef is cooked, slice it or shred it and return it to the cooker. Add the vegetables(mine were just frozen mixed vegetables) and cook some rice on the side. When the vegetables are hot and the rice is done, so is supper.
You could thicken up the sauce with a cornstarch slurry, but we didn’t bother….the rice soaked it up quite nicely.
Super simple, super easy. If you used a keto friendly brown sugar and cauli-rice, this is keto as all get out. It’s pretty low carb all on its own, also.