Two Month Hiatus Mandatory Blog Update

It’s not that I haven’t been eating, or cooking for that matter, as I’ve been doing plenty of both. I just haven’t had the time to sit down and type out a witty, foul-mouthed reflection yet. But I do have time this morning to post a quick one!

Weekend Red Sangria (charmingly referred to as “Sang” by T)
  • One bottle red wine, such as Pinot Noir
  • 2 cups unflavored Vodka
  • 3 cups orange juice
  • 1-1/2 cups fresh fruit, sliced (strawberries, apples, oranges, etc.)
  • Dump into pitcher, stir, and chill for an hour before enjoying.
Shameful “Shepherd’s Pie” (this is a vegetarian version)
  • 1 lb frozen soy-meat crumble substitute (or sub 1 lb ground beef for meat-eaters)
  • 1 small yellow onion
  • 1 tbsp olive oil OR butter
  • 1 lb frozen bag of mixed vegetables
  • 1 can Cream of Potato soup
  • 1 can Cream of Broccoli/Mushroom/more Potato… doesn’t matter, just “cream of”
  • ~4 cups mashed potatoes
  • 3/4 cup shredded cheddar cheese
  • Salt & Pepper
  1. In a medium pan, heat up oil
  2. Add onion, saute well
  3. Add beef/soy crumbles, stir well until cooked through (or no longer pink for REAL meat)
  4. Prepare mashed potatoes (to be HONEST, I use two pouches of instant potatoes, and get the water boiling as I am sauteing the onions, so I am able to stir in the potato flakes while my meat-onion mixture cools)
  5. Spray casserole dish with non-stick spray, layer meaty crumbles
  6. Open and dump bag of frozen mixed veggies on top of meat
  7. Open both cans of soup, DO NOT ADD WATER, and dump on top of veggies
  9. Sprinkle layer of cheddar cheese
  10. Top with mashed potatoes, smooth over entire dish with a spoon
  11. Bake at 350 degrees, until frozen veggies are cooked through and it’s hot
  12. EAT IT
  13. Good job.






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