My older cookware is what I mostly use now. It had been in storage, but has a few pieces that work well for our current stove, thick disc flat bottoms.

I’d gotten that cookware, Sitram, in the 2000’s, but got NEW cookware when we got this Electrolux glass top stove. The new stuff was OK, good, at first, but the most used pieces end up getting rounded on the bottom when hot and some have held that shape, some are more round, and a few just uneven and ugh it’s a pain. [Plus I don’t think it’s good to cook with that variety of cookware condition.]

What that means is my pot rack is fuller than full and I still don’t have as many pans as I want to work with. That newer bad stuff is in the back and I avoid it mostly, others in my family use it sometimes to cook something, though I do most of the actual “cooking” as well as controlling the pans one uses to cook something for the family.

My biggest fry/sauce pan is actually a Costco pan, and it’s just about the same as my Sitram pans, just a tad beefier, lovely thick flat bottom disc and metal lid.

My newer pans have glass lids with metal rims: all of this stuff, my newer and older lids, work pretty good with all the different pans. That’s the one saving grace.

I need ideas for more meals. I am in a rut. Always the same old thing. I’m really picky as to what to have though, not usually having much energy to actually make much of a meal for dinner anymore either. I want simple from scratch things, no mushrooms. No fish or seafood.

Not that I haven’t changed things up at all. I have. I have done some different things over the years, making something new of something old, finding something online that inspired me to make something else from something else as well.

I get sick of chicken breasts and ground chuck.

Sometimes I have whole chickens to roast, but that’s just once or twice a month. Otherwise it’s just ground up beef or boneless chicken breasts. Occasional bone-in pork chops, as well as cubed steaks (which always require a fussier amount of time to prepare, the 3-ways I use them.)

So I’m totally bored with food of late. It’s troublesome, considering we have to eat every day.

The turkey is in the oven. Free Range Young Turkey, stuffed with my own stuffing made from white spelt bread (which I made yesterday) cut into small cubes, then dried. I used onion and celery cooked until soft in 2 sticks of butter, then 1 1/2 quarts of chicken stock, 2 eggs, a bunch of raisins, dried cranberries, an apple cut into slices then thirds. Of course the parsley, sage, and sea salt (no true measurements.)