Sunday, 10 April 2016

10:30 – Barbara is cleaning house this morning. We’ll do more kit stuff this afternoon, but we’ll also take some down time. As Barbara commented yesterday, now that she’s retired we don’t have weekends any more. Every day is the same, which doesn’t mean that we don’t still need some time to relax.

We’ve been binge-watching season 9 of Heartland. Three episodes Friday evening, six last evening, with the other nine over the next couple evenings. I need to get the final three DVD’s created and burned today.

We’ve been cooking and baking a lot more from long-term storage. My goal at this point is to test various recipes, with the primary goals of (a) using only LTS ingredients (although we sometimes cheat, such as using fresh eggs, milk, or butter rather than the powdered versions); (b) keeping the number of ingredients as small as possible; and (c) keeping the cooking process as simple and fuel-efficient as possible, for example by Thermos-cooking rice or pasta rather than simmering them on the stove.

For dinner yesterday we had the leftovers of a simple pot/skillet dinner that used the following ingredients:

Macaroni, 1 lb. box, cooked
Chicken, 12.5 oz. (7 oz. dry) can
Corn, 15.25 oz. can
Augason Cheesy Broccoli soup mix, 2 cups (185 g)

1. Cook the pasta, then drain 4.5 cups of the pasta water into a second pot and bring it to a boil. Cover the pasta to keep it hot.

2. Whisk the cheesy broccoli soup mix into the boiling water until it’s thoroughly mixed, add the drained chicken and corn, return to a boil, and allow to simmer for 15 minutes, stirring frequently.

3. Stir the cooked pasta into the sauce, bring to a boil, and allow to simmer for 5 to 10 minutes. Serve.

Calories total about 2,800. Serves four.