Not kidding. The weather did a full 180. The air is cleared out of the smoke. The temperatures are 30 degrees cooler. Here's the rub though, now that's it is so much cooler we can't open the doors and windows without the furnace kicking on. LOL. Good grief. Speaking of Good Grief (I can hear Beethoven playing in the background) this week's menus owe a lot to the comic strip that made that idiom more well known. Thanks Charles Shulz. You made my week. Here's the menus: Gnom

With the prices of everything going up and up I am getting even more budget conscious. I am sticking with what I know I like so there is less food waste and sticking with what I know is affordable at the same time. Sezme Chicken with Ali Baba Cuban Chickadee with Pellets Silver Darlings with Smoky Mountains Pasta Tamahtah with Leafy Delights Grilled Melty Memoirs with THE WORKS No dictionary for you this time. You are on your own. hee hee hee hee What is red and smells

The point to making your own seasonings is to avoid the salt and sodium that is put into the premade mixes. Sometimes there is also anti-caking or coloring additives in the premade mixes. I know that corn starch is often included from reading the ingredients on the packets. Nothing wrong with corn starch, just it's another thing that maybe does not need to be in there. That's up to you. For the butter chicken seasoning packet, there is maltodextrin added. Actually, the first