I couldn't wait until the end of the work day to start my vacation, so I took an extra half-day just to celebrate my coming vacation! Hurrah and a tiger for me!
After a nap, followed by a visit to a local pub to celebrate a co-worker's retirement, I returned home to make supper.
It is a recipe that Pearl gave us- carb-free Shepherd's Pie. Due to FCC's lactose-intolerance, some of the ingredients had to be replaced. As a result, the recipe was,
Carb-Free Shepherd's Pie
1 head cauliflower
1 C. chicken stock
1 C. soy cream cheese
1 lb. Hamburger
1 onion (finely diced)
1 tbsp minced garlic
1 C. soy cheddar cheese (shredded)
The flowerets from a head of cauliflower were put in a pot with the chicken stock and cooked until the cauliflower was tender and most of the stock was gone. The "cream cheese" was added and the cauliflower was mashed until smooth. The hamburg, onion and garlic were cooked and blended with the cauliflower, along with half of the shredded "cheddar cheese." This mixture was transferred to a cassarole dish, covered with the remaining "cheddar cheese", and heated at 350 F until the "cheese" was bubbling.
As I was finishing up the dish and getting it ready to go in the oven, Andy and Squeak stopped by to visit. They were in town to pick up some dive gear for some recreational diving.
Squeak stayed with us several years ago while she work with our company, and became a cabbage patch daughter.
We invited them to stay and have supper, and they agreed to, even when I described the Shepherd's Pie as being made of mock cheese, mock cream cheese, and mock potatoes (Cauliflower).
To complete the mock meal, we had crackers without flower, "ketchup-like" sauce, artificial flowers on the table, and a polyester table cloth. You can't get more "mock" than that!
The good news is that we all enjoyed the meal, and had a good time! A great way to start a vacation!
Later, Mushers!
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