I could eat this all night...

Tonight was a yoga night. I got home at about 7pm - after a quick jaunt to the grocery (trip #2 of the week, and it is only Monday). We had really tasty fish tacos last night for dinner (wish I had a picture, but still forgetting about the camera more often than not). My issue with these tacos, which I have made before, is my serious dislike of wasting food. And, unfortunately, by my account so far, even the smallest red cabbage has got to yield 7-9 cups chopped. That's a LOT of cabbage. So, you ask, what's one to do with all the leftover?!? Well, I am glad you're wondering! Behold - the best salad ever (note: I did not say healthiest salad ever, though in an effort to cut the nut/apple to cabbage ratio to a more respectable amount, I will be adding even more cabbage to the leftovers).

So, back to the fact it was a yoga night...I had this salad, warmed bread, and italian sweet sausages for the MP (salad is never enough for that one) all thrown together in a half hour. That includes making the spiced pecans and dressing. Not to shabby if I say so myself. ;-)

Almost Better than Thanksgiving!

So, I thought that our Thanksgiving dinner was pretty fantastic...but I have to admit that we've had a couple of pretty great meals for leftovers since then. Most years, I feel pretty turkey'd out after the holiday meal. This year, I got MP to have a dinner salad one evening which was TAST-Y, and then last night was the coup de grâce....

Just look at all that yummy gravy, meat and veggies...and of course I did not use a prepared pie crust. I made my own! (recipe follows photos) ...and as you can see, I did a top and bottom crust (vs. the recipe calling for only a top crust)

It did taste as good as it looked!

Best Pie Crust Ever:

1 1/2 sticks (3/4 cup) cold unsalted butter
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold vegetable shortening
5 to 7 tablespoons ice water

Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.

I think I'll use the last little bit that was left over, along with some frozen berries and sugar to make a little mini cobbler pie tonight for dessert. Yum.