I’ve been doing a lot of cooking over the past week, in spite of (because of?) being sick. I made homemade chicken soup, although I used boxed vegetable stock, and I made slow-cooker BBQ pork, although it also relied on a store-bought ingredient–the BBQ sauce. (Big fan of KC Masterpiece, BTW)
Last night was our usual grilled salmon–marinated briefly in Worcestershire sauce and topped with Old Bay or the generic equivalent–cheesy mashed potato casserole, and broccoli.
Tonight will be a bit of a cop-out, because although I want to cook, I’m still getting over this sinus infection and couldn’t think of anything I specifically wanted to make after getting home from work. Therefore we will be having spaghetti, with our usual array of jarred sauces.
I’d like to use the slow-cooker more during the week, but mine runs hot, which would result in burned dinner by the time we got home. People have suggested leaving it on a timer, but I keep hearing horror stories about houses burning down because of slow-cookers. And why would it be good to leave the food sitting out for several hours before the timer kicks on? I guess it would be less bad this time of year than in the summer, but it doesn’t seem like a great plan.
Oh well. At least there’s spaghetti and jarred sauce.