Today Jack had a follow up appointment to read the fungal culture the vet took two weeks ago. The culture confirmed that he has ringworm, and that the dip was the right treatment for him. We have to dip him two more times (woohoo) but Charlotte is done and he looks a lot better. The follow up appointment was supposed to be $25, but I told the vet that I thought we paid for the fungal culture last time and that I didn't understand what they were charging me for. That was all it took to have them drop the charges! I was pretty proud that we got out of spending another $25 just to have the vet tell us something we pretty much already knew.
Jack was super pitiful at the vet (as usual) and everyone raved about how calm and sweet he was. The vet tech gave him a little bone, and he was too nervous to eat it--so he held it in his mouth for like 5 minutes and drooled everywhere.
After we got home, he totally crashed.
Today I'm doing another recipe tutorial, this time for a savory dinner instead of dessert! I found this recipe for a Sour Cream Noodle Bake last week, and I couldn't wait to try it. It's easy, only calls for a few ingredients, and reheats well for leftovers. Overall the flavors are simple, but hearty and delicious. Check it out! Note: I made a half recipe, because there are 2 of us and I don't want to eat this for a month.
Here's what you need.
First, brown the ground chuck in a large skillet.
Drain the meat well (I use a plate covered in a few layers of paper towels) to get all the weird fatness off.
The pour in your tomato sauce and add 1/2 tsp. salt and a generous amount of freshly ground pepper.
Simmer the meat mixture on low while you prepare the rest.
Add your egg noodles (I like No Yolks) to a pot of salted boiling water and cook until just done.
In a separate bowl, mix the sour cream and cottage cheese with some freshly ground pepper.
Then chop up the green onions.
Drain the noodles and add the sour cream/cottage cheese mixture.
Then add some of the green onions. They can be overpowering, so use anywhere from 1/4-1/2 a cup to taste. Save some for garnish!
Stir it all together.
Now for the assembly. Place half of the noodles in a baking dish.
Layer with half of the meat mixture.
And top with half of the grated cheddar.
Repeat with more noodles, meat, and cheddar, then bake at 350F for 20 minutes, or just until the cheese melts. Garnish with the leftover green onions (my cheese was weird, and kind of looks like hair. Disregard that).
Serve with a big hunk of bread (not pictured because it was already consumed).
1-1/4 lb. Ground Chuck
1 15 oz. can Tomato Sauce
1/2 tsp. Salt
Freshly Ground Black Pepper
8 oz. Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (may require less to taste)
1 cup Grated Sharp Cheddar Cheese
Brown ground chuck in a large skillet. Drain fat, and add tomato sauce, 1/2 tsp. salt and a generous amount of freshly ground black pepper. Stir, then leave to simmer on low while you prep the other ingredients.
Cook egg noodles until just done. Drain and set aside.
In a separate bowl, combine sour cream, cottage cheese, and fresh ground black pepper. Add to noodles and stir. Then add green onions.
To assemble, add half of the noodles to a baking dish. Then add half the meat, topped with half the grated cheddar. Repeat with noodles, meat, and more cheese. Bake for 20 minutes, just until cheese is melted. Garnish with green onions and serve with toasted bread. Makes 8 servings.
This is a Pioneer Woman recipe, so of course it's good.
Tonight we're going on a date (of course using a Scoutmob), and we're looking forward to exploring a new restaurant. We hope you have a great weekend!
-T, K, J & C