Recipes (to-taste style, as most on this blog are for the time being) on the menu today:
• Baked Lemony Asparagus - seasoned with olive oil, black pepper, lemon juice, paprika (regular), salt, a d garlic powder. Baked at 400-426 for about 40 minutes - had to open the oven and stir with tongs several times because the three packs of asparagus were super stacked on top of each other.
• Baked Worcestershire chicken: 8 skinless boneless chicken thighs baked at 400°F for 30 minutes. Seasoned with olive oil, Worcestershire sauce (and a splash of water because I don't remember perfectly clearly what this tastes like from before so was vegetarian, but I remember it was intense), garlic paste, garlic powder, onion powder, one whole chopped onion in square-ish pieces and layers detached from one another, paprika, black pepper (on the generous side), and a bit of dry chili flakes. - update: dad has called this “a winning recipe”! (Woo!)
• Mushroom and onion omelette - cooked half a white onion cut into very small pieces (used mom's trick from Instagram where you keep the stem part in tact, then cut vertical lines through the onion without going all the way through so the stem still holds it together, then cut across those rows
horizontally to cut little pieces easier) until mostly cooked in generous margarine, threw in maybe 7 cut medium-sized white mushrooms along with a splash of hot or warmed water poured stop the mushrooms to prevent it from being overly oiley. Cook well, and then add 5 eggs best together with about 5 tablespoons of cold water along with a generous black pepper and a little salt.
• Grandma's pasta, modified with frozen spinach added for extra iron and greens.
Chicken before and after:
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