MEATLOAF MADE EASY! | Cook With Me | Trader Joe’s Tuesday
MEATLOAF MADE EASY! | Cook With Me | Trader Joe’s Tuesday #CookingMotivation #CookWithMe
In this video, I just walked into the door from work at 5:30PM and went straight into the kitchen to cook dinner! BUT Dinner only took 15-20 minutes!!! I still had time to play with the kids, cleanup and get the kids to bed on time. Cooking dinner during the weekdays doesn’t have to be hard! Watch as I share my easy recipe and ENJOY!!
Welcome to Trader Joe’s Tuesday! Where I make easy peasy meals that won’t have you slaving over the stove ALL NIGHT LONG. I’m a Wife and Mommy to 3 children and work full time Monday-Friday 8am-5pm, so cooking complicated meals is just not possible in my work week schedule. I want to make videos to show the world that delicious meals don’t need to take hours! Let’s get this done quick and still super yummy! AND with the plus of not breaking the bank. Trader Joes offers so many inexpensive quality ingredients that continues to keep my household happy.
I hope you enjoy today’s video, and Toby Jay’s Accordion Solo and dance moves!!
Please give it a thumbs up and if you want to see more of my Trader Joe’s Recipes, please SUBSCRIBE and tap the bell next to the subscribe button so you know each time I post. (Every Tuesday)
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Don't like blue cheese? This bread might change your mind.
Roquefort and Walnut Loaf that I was talking about:
Add 100g of cranberries and you can use ANY blue cheese. I've used Stilton, Gorgonzola, Roquefort...as long as it looks like there's blue mold on it ????
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Music Credit:
Music from EpidemicSound.com
Roquefort: a blue cheese from a small village with a long history
Roquefort has a long history, having been around for at least 1000 years. It comes from a small village in southern France, with impressive caves that are ideal for aging cheese, and has become renowned all over the world.
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Sources
Commission, European, eAmbrosia: The European Geographical Indications Register
Donnelly, Catherine, ed. The Oxford Companion to Cheese. Oxford: Oxford University Press, 2016.
Dumas, Emilie, Alice Feurtey, Ricardo C. Rodríguez de la Vega, Stéphanie Le Prieur, Alodie Snirc, Monika Coton, Anne Thierry, Emmanuel Coton, Mélanie Le Piver, Daniel Roueyre, Jeanne Ropars, Antoine Branca and Tatiana Giraud. Independent Domestication Events in the Blue-Cheese Fungus Penicillium Roqueforti. bioRxiv (2019): 451773.
Kindstedt, Paul. Cheese and Culture: A History of Cheese and Its Place in Western Civilisation. White River Junction, VT: Chelsea Green Publishing, 2012.
Kurlansky, Mark. Milk: A 10,000-Year History. London: Bloomsbury, 2018.
Pliny the Elder. The Natural History. Medford, MA: Taylor and Francis, 1855.
Tunick, Michael H. The Science of Cheese. Oxford: Oxford University Press, 2014.
Venel, Gabriel-François. Fromage. In Encyclopédie Ou Dictionnaire Raisonné des Sciences, des Arts et des Métiers, edited by Denis Diderot and Jean le Rond d'Alembert, vol. 7, 333-334. Paris, 1757.
———. Cheese. In The Encyclopedia of Diderot & D'alembert Collaborative Translation Project, edited by Denis Diderot and Jean le Rond d'Alembert, Translated by Malcolm Eden. Ann Abor: Michigan Publishing, University of Michigan Library, 2007.
Whittaker, Dick and Jack Goody. Rural Manufacturing in the Rouergue from Antiquity to the Present: The Examples of Pottery and Cheese. Comparative Studies in Society and History 43, no. 2 (2001): 225-245.
Images
Brie cheese (
Congress of Vienna ( Public domain)
Coronation of Charles IV of France, by Jean Fouquet (1455-1460) ( public domain)
Notker the Stammerer, 10th century ( public domain)
Roquefort, by Thesupermat via Wikimedia Commons ( CC BY-SA 4.0
Louis-Félix Amiel, Charlemagne, empereur d’Occident (742-814), (1837 or 1838) ( public domain)
00:00 Introduction
01:27 Possible Roman Origins?
03:12 Favored by Charlemagne?
07:47 Roquefort-sur-Soulzon
12:41 Bread, Mold, and Caves
16:11 A Sheep’s Milk Cheese
17:49 Outro