It’s Friday during Lent and I am trying to cut carbs :eek: so it will be tuna salad, maybe half a sandwich thin.
It’s Friday during Lent and I’m not worried about carbs 
so a big vat of mac and cheese it is!
Crêpes are easy. Here is the recipe that I use.
I use a 12-inch non-stick frying pan since I don’t want to buy a crêpe pan and tools. To turn them, I just flip them in the pan. It’s fun.
Anchovy Pasta with Garlic Bread Crumbs, trying the recipe for the first time.
Marinated lamb chops (in olive oil, garlic and rosemary), wild rice and grilled asparagus spears.
I printed a crepe recipe from a blog. It actually says, pour the batter and cook it on this side, turn and cook the other side, throw the first one in the garbage.
Baked chicken in barbecue sauce, rice, and broccoli
The first one was always problematic until I got the hang of it.
Yeah, that first crepe is always a little weird, for whatever reason.
Crepes are not necessarily what I would call really easy–they take a little practice to get just right. But that’s just like anything else. The one thing I find is that the batter needs to be significantly thinner than what I’m usually comfortable with when making pancakes. I mean, to me, it’s quite watery. It’s also a lot less batter than I think I should be using for a pan. I don’t use a crepe pan, just a regular non-stick one. For a 10" pan, it takes a little bit less than 1/4 cup to make a sufficiently thin enough crepe. I take the pan in my left hand off the heat, pour the batter from a 1/4 cup measuring cup in my right hand, and quickly swirl it around with my left hand to get it to spread equally across the pan in a thin layer. If it doesn’t spread easily, I add more milk or water to my batter.
I’ve found they come out significantly better if I use my immersion blender after whisking up the batter, than if I just use the whisk.
As I said, I use a 12" pan. I use a flexible Ekco plastic spoon that’s at least 30 years old, and use one spoonful. (I wish I could find another flexible spoon. All the ones I see nowadays are rather stiff.)
EDIT: OK, I found one like the one I have. I’m not paying twelve bucks for it though! (eBay link, so it will go away after a while.)
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That all sounds about right to me. I’ve never tried the immersion blender – I’ll have to try that next time. I just use a whisk, and every time I think the batter is thin enough, the first crepe or two prove me wrong. 
I always underestimate the thinness of the batter. Luckily, it’s easy to adjust.
I just can never get all of the lumps out with the whisk.
Curry might be a bit misleading but it is a relatively simple and delicious Indian dish.
It is easy to cook but does take a little while (60 minutes or so) to prepare and cook.
You can find the recipe and a quick video on how to make it here: Thari Wala Chicken | Hari Ghotra
Or you can watch a longer and more in depth video from the same person making this dish here: Chicken Curry Recipe - YouTube
Quite yummy.
I have used puff pastry, I like the ease of it. I don’t like biscuit topping.
I do make decent pie crust if I hold my mouth right.
When fails it’s bad, bad, bad.
I am alarmed! You’re not murdering chickens to make enchiladas for laying too many eggs, are you?
Tonight: Less than ¼ pound Polish sausage (baked in the toaster oven) and Claussen sauerkraut.
I have had to shuffle some of my usual dinner plans lately; I bought a new over-the-stove microwave oven, but the installer put the cord in a cabinet over the microwave, and the plug that is there can’t hold enough current for it - and the electrician who was going to fix it called in sick, so I’ll probably have to wait two weeks until I can get another morning off from work.
Still, I managed to make tacos, albeit with spinach instead of lettuce.
I can make a good pie crust, as I was taught by experts (mom and sis), but usually I walk over to the bakery and buy them, rolled up and frozen.
Today was steak with panko/parmesan crust, braised red cabbage and mashed potatoes. Tomorrow with be either tamale pie or racetrack casserole, need to figure out which.
Ooh I want to know about racetrack casserole. Tell me plz!