what's the last thing you ate

[me]

A bowl of ice cream w/chocolate, caramel, and strawberry toppings about 3 hrs ago.

  I like that stuff, but I a little lazy.  I take the cube steaks and flour them completely and brown them in about 1/4 inch of oil until they are golden brown both sides.  Then I drain off the oil leaving all of the little brown crumbs on the bottom of the skillet.  Then I take a can of Campbell mushroom soup with a can of milk and simmer and simmer until they are so tender and sooooo good.  Usually you don't have to even thicken it.  It's just perfect.

The way I do it isn't all that hard and doesn't take much longer than the way you do it.  I heat the pan real hot, (a cast iron skillet is best with a good cover),  and brown the meat on both sides, (no oil or flour), season w/Frenches worchestershire sauce, throw in some diced onion and a garlic clove cut in half and the mushrooms, cover and let that steam a little, (there will be a little juice from the meat).  Disolve a couple of beef bouillon cubes in a cup of hot water.  Mix together, in a shaker preferably, some flour and water, approx 1 tablespoon per cup.  Remove the meat from the skillet and make sure to turn the heat up and pour in the flour water mixture stir while pouring then add the boullion and turn the heat down after it starts boiling put the meat in, cover and cook on low heat until the meat is tender.  If the gravy is too thick you can add water a little at a time so you don't thin it out too much.  Sometimes I add salt and pepper but the onion and garlic along with the bouillon cubes usually give it a good enough flavor you don't really need it. 
When you do the meat you want to sear it on both sides then turn the heat down before you put the onion, garlic clove, and mushrooms in.  If your skillet is seasoned well the meat won't stick even though you don't use any oil or shortening. 

I use mushroom soup sometimes too but when I do that I usually brown the meat, slice potatoes about 1/2in thick and lay them in the skillet and pour the soup on top of the meat and 'taters and let them cook real slow for about 2hrs or so.  I don't dilute the soup or season except for Worchestershire sauce on the meat since the soup is salty.  I do that with cubed pork too and it's real good.  I get the larger cans of soup from Big Lots because they work better for being able to keep the 'taters covered too.  The small cans of soup don't have quite enough in them.  It does thin out as it cooks is why I don't dilute it. I just check now and then to see that it gets stirred and stays over the 'taters. 

[The Troll]

  Home made Broccoli soup, I like this soup better than any other way you can fix broccoli.

[me]

An egg sammich w/cheese and onion on wheat.

[The Troll]

 
  The whoooole buffet at Hoosier Park in Anderson.

[Sandy Eggo]

Last night -

Seared Ahi w/avocado, risotto and a garden salad made w/spinach rather than iceberg.

[The Troll]

Out of Grandma Coate's recipes book.  Comfort food.  Home made Lima Bean Soup and hot corn bread.

[Palehorse]

 

[me]

I'm not tellin'.....but it was hot, crispy, and I didn't have to cook it.   Hubby will be eating the rest of it tomorrow but he'll have to warm it up first.

[The Troll]

  Sirloin steak, medium with french fries and a salad at Logen's at Noblesville.

[Sandy Eggo]

leftover marinated, grilled rare london broil, brussel sprouts and angel hair cooked w/EVOO and garlic.

[The Troll]

leftover marinated, grilled rare london broil, brussel sprouts and angel hair cooked w/EVOO and garlic.

  Got a question, what is EVOO never heard of it as a food?

[Bo D]

  Got a question, what is EVOO never heard of it as a food?

Extra Virgin Olive Oil

[me]

Pork loin chops, hominy, and cottage cheese. 

[Sandy Eggo]

We're going to have oven "fried" chicken strips, grilled zucchini and corn on the cob.

[Palehorse]

Filet Minion, stuffed shells, a spinach salad with sliced almonds and strawberry slices, a VERY rich cake for dessert, and several glasses of an excellent wine. Afterwards, dancing to a very nice live jazz combo, and a very relaxing tour of the Indianapolis Art Museum.

ALL in the company of some very excellent friends and former colleagues. . .