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Old 05-19-2016, 04:05 PM   #1
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Clang! Clang! Dinner bell's ringing - Thurs. May 19

I've got some drumsticks (the chicken kind) in the oven baking with seasoned salt, pepper and garlic powder roasting. We'll have that with salads. Need to keep it simple tonight. What's on your table?


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Old 05-19-2016, 04:26 PM   #2
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"It's all Greek to me" take out!

Emeralds are real Gems! C. caninus & C. Batesii.
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Old 05-19-2016, 04:34 PM   #3
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Clang! Clang! Dinner bell's ringing - Thurs. May 19

Hm. (Walks to fridge, opens door). Leftover mediocre wings from DH's last night bar foray, some slices of turkey, carrot and celery sticks, and rhubarb sauce.
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Old 05-19-2016, 04:37 PM   #4
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Since SC does all of the supermarket shopping, I thought I'd check out a brand new store a few miles away after I got my hair cut. Wow, what a beautiful huge store with lots of things I've never seen.

Anyway, I got some of the makings for a southern dinner with beautiful bulk Kale and Mustard greens. I also found a smoked turkey wing and a bag of frozen black eyed peas, along with a frozen bag of pearl onions. I'm going to use my new ham flavored BTB for the broth. Oh boy, it's going to smell good around here and my beautiful Allclad
saute pan with lid got here yesterday!
I'll take a picture later.
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Old 05-19-2016, 04:54 PM   #5
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Fun, Kay. I love checking out new grocery stores. Don't get to do it nearly enough! Your down home southern meal sounds good.

Like Jabbur, it'll be chicken drumsticks tonight - probably just seasoned and roasted. Roasted asparagus and potato wedges will be sides. May as well use the oven for the whole meal.
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Old 05-19-2016, 05:02 PM   #6
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Neither SO or I are hungry tonight so we'll have some odd and ends to stave off starvation.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 05-19-2016, 05:42 PM   #7
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As soon as I get off from work this evening we're heading down to San Diego to attend a Friday afternoon wedding. We'll probably stop somewhere along the way at an In-N-Out Burger or something like that.
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Old 05-19-2016, 05:55 PM   #8
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I mixed up some Penzeys 4/S Seasoned Salt and Mural of Flavor with home-grown rosemary and sage and rubbed it under the skin of four chicken thighs, brushed the outside with soy sauce, then put them in the oven to roast.

I'll serve them with pan-fried polenta and braised green beans in chicken broth and Penzey's freeze-dried shallots and Fox Point seasoning.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 05-19-2016, 06:58 PM   #9
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Braised chicken thighs with artichokes and kalamata olives in the pressure cooker served over brown rice, topped with feta, green salad on the side. Chicken is sooo tender cooked in the pressure cooker.
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Old 05-19-2016, 07:02 PM   #10
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Originally Posted by Kayelle View Post
I'm going to use my new ham flavored BTB for the broth.
I love this stuff....

Kale with Tomatoes and Black-Eyed Peas | Better Than Bouillon

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