Fixed a turkey breast
Blackeye peas
Homemade bread

So far I've had string cheese. Maybe I'll have hummus and crackers later. I'm not cooking for just myself. No cooking and no dishes tonight!

a Seasonal Favorite ......
 

It's a perfectly lovely evening in Philadelphia and so after studying for hours, I went out for a walk. The temp is 72F with no humidity--I walked around for awhile, appreciating the neighborhood gardens and greeting friends on the street. I was remembering a conversation I had recently ashen a friend mentioned Chinese food....and so here I am....Mu Shu at last. :-)

(and because I say hello and thank you in Mandarin, she loads me up with fortune cookies....:-)

Red beans and rice with sweet cornbread,cant get any better than that.

for dinner I made...a lovely salad with gorgeous tomatoes, baby spinach, cuke and sprouts that we grow.....it was a very nice salad...which I forgot on the counter when I left for work. :| Teddy said it tasted good... I was fortunate to find some peanuts i bought the other day. I had those when I got peckish for dinner....

For dinner, I had mahi crusted with wasabi-almonds (with butter and lime), plus roasted asparagus and portobella mushrooms.

Then for supper I had a microwaved sweet potato and a small chunk each of goat gouda and boucheron cheeses (I have a real weakness for good cheeses...)

Black pepper chicken and steamed rice.

Oh YUMMIDY

Asian chicken salads , which consists of romaine, red onions, carrots, crispy wonton noodles and grilled chicken, topped with Asian Sesame dressing from Panera (which can be found at Target)

And I will probably make Him some cornbread muffins too

A nice fall dish..
 

Homemade chicken pot pie with homemade herbed mashed potatoes...:chef:

I got your note about the shredded pork empanana's.

Here's how I make them from a sweet bread, fast rise, dough preparation:

Take a handful of bread dough and form a ball. Then roll the ball of dough out into a small 8" circle. Fill the circle of bread dough with shredded pork, then sqeeze a wedge of lime over the pork. Next, put about a tablespoon of the salsa you would like to use (mild, hot or scorching hot). Sometimes I sprinkle a bit of shredded cheese on top of that, but that depends on who will be eating them. I like cheese, however, sometimes my son does not want cheese; so I usually put cheese on half of the empanana's for me and leave his without cheese. Fold the bread dough over the mixture and seal the edges like you would for a double-crust pie shell. Bake them at 425 degrees for about 25 to 30 minutes (depends on the elevation of where you live: I live at sea level, so 425 is perfect) on a cookie sheet lined with heavy foil. When the empanana's are done, they will appear to be about 4 inches across; easy to hold and very delicious. P to the S/ sometimes I like to have a side of sour cream to put on them as you eat them... but this totally depends on the preference of the person's taste for sour cream.

Hope this recipe helps! Enjoy! :)

I'm haveing pork chops,left over beans and rice for a side dish with garlic bread and ice tea to go with it.

I think they should have us over for dinner :)

I'm drooling over this now...good thing you didn't post a picture.