MLoo> were a standby during lean times. I did have more time and
MLoo> enthusiasm for fixing up food than you appear to, though.
yeah, i don't know where my last few years of lazy cooking have come

from... i

I've become much more lazy in everything, even cooking,
but in days of old I was more willing to take on big
projects on a regular basis. Nowadays I'll do stuff for
a party a couple times a year; I used to love the
challenge, but then my tastes are simpler and my friends
less able to come to my aid due to issues of age, eyesight,
and other infirmity. I still like cooking everyday food
every day if there's someone to eat it with. Otherwise
it's a general rota of bolognese sauce, chili, whatever
is on sale at the market for stir-fry.

used to enjoy it quite a bit... never liked trying to plan menus or come up with something different each day, though... that's one reason why we

always

I used to love it but always with an eye to what's
already in the fridge. For guests, their preferences
always complicated the issue and made things interesting.

cycled through the three main meats, beef, chicken, and pork, for each

meal...

if we had beef for lunch, then it was chicken or pork for dinner and

the next

day was certainly not beef for lunch but maybe for dinner... after a

few cycles

That makes sense, if you don't do the same preparation
every time.

of those meats, we'd have a dish of some kind of water based meat like fish (from fresh or ocean), shrimp (the larger the better), scallops, oysters, clams, etc... just something to make a change from eating the same old

things

all the time...

Agreed with that. One question. Have you noticed the same
falloff in shrimp and scallop quality over the years as I
have?

MLoo> The least effort for a palatable dish would be to empty a can into a
MLoo> casserole with a small can of tomato sauce, the best you can afford,
MLoo> so the red can be seen amid the yellow, but you don't want the sauce
MLoo> to totally cover. Olive oil, the best you can afford, a squeeze of
MLoo> lemon. Seasonings - onion powder and garlic powder (fresh,
MLoo> previously sauteed in oil, if you have the inclination), thyme,
MLoo> rosemary, hot pepper if desired. Bake at low heat for about twice as
MLoo> long as you think would be needed, stirring a couple times if
MLoo> possible.
that sounds nice... and it is something different, too...

I've done that many times but usually use fresh onion or garlic.
I used to use lots of rosemary; more recently thyme and oregano.

MLoo> Also easy: mix a big can with a 6 oz can of tuna, seasoning as
MLoo> desired. You can squash some of the peas beforehand to bind the
MLoo> mess. Oil-based tuna is best, but you can use canned in water and
MLoo> add olive oil to taste. Raw onion is good with this.
i might try that... i generally pan fry or grill tuna or (mostly) make tuna salad... i might try saving some of the chickpeas to mash and add to

the next

bit of tuna salad i make... right now my kids (AKA cats) have been

enjoying the

tuna i've had here until i can get some dosh to get them some more of their favorite meow mix dry food...

I used to really like that, also with fresh minced onion.

yeah, there's a story to that about the tuna... one of my aunts was

buying cans

of tuna... she'd open then and drain out all the water/juice for some other use... the meat she'd put in ziplok bags marked with the date and freeze them... after some time there were a lot of small bags of frozen tuna

so she

gave them to my dad when he was up there in knightdale (just around the

corner

from wake forest and raleigh)... i've made some tuna salad from a few

bags and

it was good even though the bags are/were 2 to 4 years frozen... so

when i'm

out of dry and canned food for my kids or even starting to get low,

i'll blend

some tuna fish with what i'm giving them... at least it is getting used and they are having something a little different to eat ;)

What would she use the liquid for?

MLoo> Blend into a dressing with garlic, oil, and lemon or vinegar. Herbs
MLoo> to taste. You can use this to top potatoes or a salad.
another interesting idea... funny thing about this and salad is that it

reminds

me of some weeks back when i got some food from the local CORA food bank... they had whole, roots and all, lettuce... two different varities... so

i got a

Hydroponic?

couple of them and some tomatos to have a salad with... i hadn't had

salad in a

while and got to craving some with ranch or blue cheese dressing... unfortunately what dressing i had here had gone bad but i already had

the salad

made... not wanting to waste it, i kept looking and found a bottle of asian-style sweet and sour sauce (aka duck sauce) like one might use with eggrolls... i used that for my dressing and it was actually pretty

decent ;)

It would work if you soured it up a little, though I too
am ok with sweet salad dressings.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Pork Tenderloin in Tequila
Categories: Mexican, Pork
Servings: 6

1/4 c Mustard; Prepared
2 lb Pork Tenderloin
1/4 c Vegetable Oil
2 Cloves Garlic; Ea Cut In 1/2
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Lime Juice
1/4 c Tequila
1 tb Red Chiles; Ground
1 ts Salt
1 ts Oregano Leaves; Dried
1 ts Thyme Leaves; Dried
1/4 ts Pepper
4 c Tomatoes; Chopped, 4 Medium
1/4 c Onion; Chopped, 1 small
1 Bay Leaf
1/4 c Parsley; Snipped

Spread mustard over the pork tenderloin. Heat oil and garlic in a
10-inch
skillet until hot. Cook pork in oil over medium heat until brown.
Remove
garlic. Stir in remaining ingredients except the parsley. Heat to
boiling
then reduce the heat. Cover and simmer until pork is done, about 30
minutes. Remove the bay leaf and sprinkle with the parsley. Serve.

MMMMM
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