Apr 182013

I went shopping on Saturday and I went a bit overboard. I’m not always able to buy much more than chicken and ground beef, but this time I picked up some really nice finds in the meat and seafood departments, thanks to the weekly sales and manager’s specials at Kroger.

So, here’s a list of meat that I purchased:

    2 Sirloin Tips, approx. 4 lbs. each – on sale (To be used for steaks, pot roast, beef tips, stew)
    1 Small sirloin tip (manager’s special)
    2-1/2 lb. chuck roast (another manager’s special)
    14 thin boneless pork loin chops (family size package for 2 nights)
    14 whole chicken wings (I split them for Buffalo wings)
    2 lbs ground beef (plus I already had 2-3 lbs. in the freezer)
    2 racks of pork back ribs – on sale
    1-1/2 lbs fresh cod fish filets – on sale
    10 sweet Italian sausage links (2 nights) – Kroger brand
    Beef hot dogs – Ball Park on sale

I didn’t buy chicken because I have a freezer full.

Following is a draft of meals that I will make in the next two weeks, plus the links to the recipes that I used/will use:

  1. My Mother’s Pork Loin Chops Simmered in Beef Gravy – http://susans-musings.com/my-mothers-pork-loin-chops-simmered-in-beef-gravy
    This one of my family’s favorites. I make these every other week for my son. When I say we’re having pork chops, he asks if they’re his pork chops or dad’s, who prefers my From Stove to Oven Baked Pork Chops. I like them both.

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Aug 232011

I don’t usually eat breakfast. I know they say that breakfast is the most important meal of the day, and they’re probably right, whoever “they” are. But I’m just not hungry as soon as I get up in the morning. My husband never eats breakfast, but he has had brunch from time to time.

Anyway, today, I was in the mood for my sausage gravy and biscuits. I made it a point to buy ground sausage when I went shopping on Friday.

Learning how to make gravy was a process for me. It took years before my gravy was edible. Now, it seems so simple. Practice makes perfect, I guess. I still use canned or packaged gravies, sometimes, for beef or chicken when I’m only cooking for the three of us, and it depends on how much liquid is left in the pan.

But, I have to make sausage gravy from scratch. I make up a batch once in awhile and have it several times during the week.
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