From COVID19 to DIY YouTube Adventures

I have not been blogging much lately. COVID19 has changed all our lives.

To attempt to blog about my experiences seems trivial because I am better off than many.

But, I have experienced a range of emotions.

 

Concerns about my family and friends. Concerns about everyone.

 

Distressed reading about doctors, nurses, paramedics struggling to help their patients.

 

Scared and sad seeing underpaid “essential workers” facing illness or potential illness.

 

Shocked watching those in power, some who fail to handle the situation and those who struggle to help their constituents.

 

Stunned observing the effects the pandemic is having on the global economy.

 

Proud so many people are taking this situation seriously and following the health guidelines.

 

Amazed at the innovation businesses are developing in a constantly changing environment.

 

My days are upside down. I often don’t sleep. I am not cooking much or trying any new recipes. I am sticking to my basic menu choices, mug recipes, toast toppings, pasta dishes, overnight oats, chicken, salmon, and potato salads, basic chicken soup and some fruit, and the infamous PB&J.

 

Grocery shopping is erratic. Sometimes store hours change. Store inventories vary. Occasionally, I get home delivery from nearby cafes or restaurants.

 

But, I am also becoming a recluse. I walk in circles in the parking lot late at night to avoid people. I don’t leave my home for weeks at at time. Then, try to schedule errands on one day to limit my exposure.

 

My attention span has shrunk and it wasn’t that long to begin with. Luckily, my health is ok most of the time. But, I have weeks where all I do is sleep and that wrecks havoc with my health.

 

Luckily, my family and friends are doing ok.

 

Recently, I began exploring DIY YouTube videos. I had always wanted to make pillows out of some favorite t-shirts. That search also brought up dozens of sites about various t-shirt conversations and more, and that began my DIY YouTube Adventure.

It's Been a Week of Salvage Operations

This week, I attempted to salvage lettuce, sardine fishballs, and some papaya and pumpkin fruit.

On Saturday, I made two fishball recipes. Both were a flops. I had over 60 fishballs to salvage.

With some DIY Tartar sauce or a red sauce, they worked as appetizers.

Then, I got a craving for Tostadas. That required lettuce. So, I have been eating a lot of Tostadas this week to save the lettuce and fishballs.

On a store-bought tostada chip, I added a base of refried beans, a crumbled fish ball on top of a base, with a little red sauce or DIY Tartar sauce, shredded lettuce and parm cheese.

The red sauce and DIY Tartar sauce helped add flavor.

There was not much difference in taste between the two types of fish balls. Plus, there’s not much difference in the pictures, either. I am too embarrassed to show the assembly of ingredients.

I can not afford to throw out these fish balls, so I will continue to look for ways to salvage them.

While I enjoyed these fishball Tostadas, another savage operation was a great success. Chicken Soup with pasta and a crumbled fishball.

The base of the soup was made from a previous Chicken broth recipe. The pasta was precooked and flavored with olive oil and basil. I just added the pasta and crumbled fishball to the broth. The fishball was like a dumpling.

Then, I thought about that bit of papaya fruit and pumpkn puree I had in the freezer.

Let's see if I add some plain yogurt, could I make mousses? Yes, I can.

Over the last five days, I saved 60+ sardine fishballs (some are frozen, will see how they work after thawing), a 1/2 head of lettuce and some frozen fruits.

#GERD-friendly

Microwave: Faux Shepherd's Pie - Single Serviing

I have gotten into the habit of reviewing the contents of my frig to see what I can use to make what recipes in order to use up my leftovers.

Looking at my leftovers of black beans, and mixed vegetables with cheese, I thought, what could I do with them?

Why not try to make a Faux Shepherd's Pie?

So, without any recipe as a guide, I just guessed and I made one. I expected it to be uneatable mush. Instead, it was great!

I added some links below to some real recipes for Shepherd's Pie for your information.


Microwave: Faux Shepherd's Pie - Single Serving

Ingredients:

Instant Potatoes
Hot water
Milk
Black pepper
A few drops of hot sauce
Parsley, dry
Can Black Beans, drained and rinsed
Canned or frozen mixed vegetables (La Huerta Guarnición de Verduras: Coliflor, Brocolí, Elote y Zanahoria)
Mozzarella cheese
Parmesan cheese


Pre-preparation:

Instant Potatoes
Make a small batch of instant potatoes with instant potatoes, hot water, milk, black pepper, a few drops of hot sauce, and parsley.
Add more potatoes, if too thin.
Add more milk, if too thick.
Mix well.


Mixed Vegetables with Cheese
In another small bowl, fill 1/2 with mixed vegetables.
Add several TBspns of shredded mozzarella cheese or other cheese.
Mix well.
Microwave on high for 2 - 4 minutes. May take longer if vegetables are frozen.
Remove and stir well.

 

 Process:

With a tablespoon, add a layer of mashed potatoes on the bottom of a small dessert bowl.
Then, add a layer of black beans.
Next, add a layer of mixed vegetables.
 Top it all with a layer of mashed potatoes.
Sprinkle some Parmesan cheese on top.
Microwave on high (covered) for 2 minutes.

Real Shepherd's Pie Recipes

No-Fuss Shepherd's pie | BBC Good Food
https://www.bbcgoodfood.com/recipes/no-fuss-shepherds-pie

Shepherd's Pie
https://www.recipetineats.com/shepherds-pie/

Easiest Shepherd's Pie
https://www.thespruceeats.com/easiest-shepherds-pie-recipe-435776

Wikipedia - Shepherd's Pie
https://en.wikipedia.org/wiki/Shepherd%27s_pie

Utterly Putterly - New Use for Insulated Beverage Container

It is the simple things in life that can make you happy.

I like cucumbers. I especially like to pickle them. But, occasionally, I'll keep one cucumber to make snacks and salads. But, one drawback is cucumbers don't keep long and you can't freeze them.

While I try storing them in the vegetable bin, it just seems they go bad too quickly.

On 5/28/20, I got a big beautiful cucumber (.415/kg, 43.50 / 18.05).

After a day or two, I made a small cucumber salad and some snacks.

Now, here I was with 3/4s of a cucumber I wanted to save for more snacks, salads or pickles. Could I find a way to make it last longer?

So, on 5/31/20, while I was washing dishes, I washed out a insulated souvenir beverage container. I sighed. Like many souvenir mugs or beverage containers, I did not often use this container. Do I give it away? No use keeping things you don't use.

Hmmm, would this hold the remaining cucumber? Would it help keep the cucumber fresh longer? Let's try it.

It works. So far, so good, been eating fresh cucumber snacks for two more days, now, and the remaining cucumber is still fresh.

I love the fact the container is compact and does not take up too much space in the frig.

Vegetable Chopper

For years, I contemplated buying a blender, instead I bought a manual vegetable chopper.

It is simple to use and clean.

During COVID19, I did not go out much or very far.

Nearby tiendas did not have celery,so I got some chayote.

(Source: Wikipedia.com)

After I had washed it, removed the seed and cut it into slices,
I used the chopper to “dice” the chayote.

After adding the slices to the chopper bin and pumping the blades for a minute or two, the chayote was cut into variety of small pieces.

I added some of the chayote to a chicken salad mixture in place of celery. It tasted fresh and crunchy.

See also, Chicken Salad Mixture post.

Chicken Salad Mixture

Chicken Salad Mixture

1 Can diced chicken, drained
1 Cup Celery, washed and diced
1 TBspn Mayo
Ground black pepper
A few dashes hot sauce
A few dashed of onion powder
Lime juice from one slice of lime


In a medium refrigerator container, add ingredients and mix thoroughly. After use, cover and store in frig.

Use in sandwiches, wraps, tacos, toast topping, or salads.


Variations:

Use equal amounts of cooked frozen mixed vegs to chicken instead of celery.

#GERD-friendly

 

Hotplate: 10+ Hours Pinto Bean Soup

Hotplate: 10+ Hours Pinto Bean Soup
(Adapted from: https://whatscookingamerica.net/soup/appalachian-soupbeans.htm)


Pre-Preparation:

Add 1 Cup of pinto beans, rinsed and drained into a medium pot.
Cover with water an inch higher than the beans.
Cover pot.
Leave on counter overnight.
If possible, check in a few hours to see if the beans need more water.


Ingredients:

1 Chicken bouillon cube
4 Cups water
A drizzle of vegetable oil
2 slices canned meat, cubed
5 dashes onion powder
5 dashes garlic powder
2 dashes hot sauce
1 TBspn Cilantro, dry (optional)
3 Grinds Black pepper
S/P to taste
Garnishes: shredded cheese, diced onions or scallions


Process:

In the morning, drain and rinse beans in a colander.
Set aside.
Add 1 chicken bouillon cube to 2 cups of water.
Microwave on high for 2 minutes.
Remove and stir to dissolve bouillon.
Set aside.
Add a dribble of veg oil to pot.
Add meat cubes to pot.
Add garlic and onion powders, hot sauce and black pepper.
Cook on medium-high, scald the meat quickly, then add 1/2 cup chicken stock.
Stir mixture.
Reduce heat to medium-low.
Cook for a few minutes.
Add beans to a pot.
Add remaining stock.
Stir.
Add 2 Cups Water.
Stir.
Bring to a boil.
Reduce to a simmer.
Stir.
Add cover but leave a small gap to let air circulate. It will help the beans soften.
Simmer 45 minutes.
Check mixture.
Stir.
Add more water if liquid is low.
Add salt to taste.
Stir.
Simmer for another 45 minutes.

 When serving, add garnishes of choice.

References:

Wikipedia, Pinto Beans
https://en.m.wikipedia.org/wiki/Pinto_bean

#GERD-friendly