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Old 05-19-2019, 07:07 PM   #1
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5/19/2019 - Sunday Dinner

Went to dinner at daughter and SIL's, and it was catered by tenspeed. Mussels and chorizo, garden salad, and Dutch oven bread. The kids used to regularly go to a mussels restaurant when they lived in DC, so I made them a dinner to remind them of that time in their lives.

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Old 05-19-2019, 07:38 PM   #2
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A friend of SO's came over earlier today and we had a big lunch. As a result, we ended up "leftovering".
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Old 05-19-2019, 08:11 PM   #3
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I love mussels. Not easy to find in Dallas.Definitely not live ones.

For the second night in a row, I made a pasta dinner. Tonight it was a pasta carbonara. Pretty authentic carbonara. I used bacon, because that's what I had -- and who is going to complain about bacon?

My taste buds are happy. My arteries...not so much.

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Old 05-19-2019, 08:17 PM   #4
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With all the tourist in town for Victoria Day decided to stay in the hotel. Had a can of chili, flat bread and snacked on some veggies.
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Old 05-19-2019, 08:22 PM   #5
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With all the tourist in town for Victoria Day decided to stay in the hotel. Had a can of chili, flat bread and snacked on some veggies.
Ummmm, where are you?

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Old 05-19-2019, 08:38 PM   #6
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We had loaded salads, baked Dover sole with buttered bread crumbs, steamed broccoli, and garlic-parsley buttered potato cubes - emphasis on the garlic.
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Old 05-19-2019, 08:46 PM   #7
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I had a chicken salad sandwich for supper. I will probably have some sort of snack later.
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Old 05-19-2019, 09:50 PM   #8
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We did a big Rib Eye in the SousVide, and I seared it off on Wilma the searing side burner to the gas grill. Perfection. The seared bone is saved for a cook's treat tomorrow. Yabba Dabba Doo.

Loaded spuds with fresh chives and steamed broccolini rounded out the meal.
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Old 05-19-2019, 10:09 PM   #9
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We did a big Rib Eye in the SousVide, and I seared it off on Wilma the searing side burner to the gas grill. Perfection. The seared bone is saved for a cook's treat tomorrow. Yabba Dabba Doo.

Loaded spuds with fresh chives and steamed broccolini rounded out the meal.
That was on my short list, too. I have a few Fred Flintstone steaks vacuum sealed in the freezer, but I need to cook one when I plan to eat steak for at least two meals. I will also cook sous vide, but will use a different searing method (that will accomplish the same thing).

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Old 05-19-2019, 10:41 PM   #10
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I finish sous vide in a CI skillet. I did a couple of Black Angus strip steaks recently with excellent results.
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