Eats & Leaks

I  came across a can of sausage gravy that was hiding in the cupboard.

The Mister loved to have buttered toast that was covered in this gravy and I had forgotten all about it. Actually, s.o.s .was one of his favorites too even though he had lots of that when he was in the army. 

Here is what I did. I cut a couple of slices of my freshly baked Rhodes bread, toasted and buttered it. I opened the can of gravy and scooped it into my two-cup Pyrex measuring pitcher. I like to heat things up in the microwave slow and low. While that was heating, I cooked about one third of a bag of frozen chopped spinach, then drained it completely. The spinach was put on top of each slice of toast, the gravy poured on top. It was delicious and I have enough saved for another meal. Actually the meal was quite balanced (in my way) with meat, dairy, fat, carb, green vegetable! It's not something you can just order at a restaurant! Now I have a hankerin' for calves liver - no bacon - no onions, just gently sautéed in a little butter with a side of mashed potatoes! Maybe a vegetable. 

As for the leaks...In the past years, the flashing around the chimney has had to be redone a couple of times. When we get hard rain for long lengths of time an indoor flashlight inspection is done to see if the log around the chimney at the top is at all wet. Oops! Yes, this morning the chimney was darker than it should be up there and the log on one side was dark. I called my favorite home repair business and a fellow came immediately to inspect. Monday he'll return to do the fix. There is NEVER a dull minute around here. The rain has now stopped and that is a good thing. It was coming down VERY hard for several hours here.

This graphic made me laugh! A many of you know I have the nicknames of cranny grammy and nookworm... 

P.S. I dusted a little today! Yay!

Baked Spaghetti

Baked Spaghetti ~ Gere’s Recipe from Freezer and Refrigerator Supplies

I cooked up an entire 16 oz. box of Mueller’s Vermicelli spaghetti and after having some for a dinner several weeks ago, I put the rest in a gallon ziploc bag and froze it. As I was trying to decide what to have for supper I came across it and also found a container of frozen home-grown tomato puree that my daughter made from her garden bounty and brought for me.  Since I was thinking about making lasagna in a couple of weeks, I already had the ricotta and the mozzarella and more tomato sauce on hand. I then put it all together just like you would to make lasagna but made baked spaghetti instead. I did add a little bit of oregano, basil and a touch of nutmeg to the ricotta cheese. 

HOW >>>

First a bit of tomato sauce, and a little spaghetti over it into the pan; then top with about 8 dollops of ricotta; next -  shredded mozzarella spread generously and do it all over again with a final topping of parmesan/romano shredded cheese.

Bake for about one hour at 325° and let rest before cutting into squares. 

This saved me time, water, electric stove energy and was really tasty.

Oven Ready

 Hot out of the oven.....

click on image to view larger