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Old 01-03-2012, 09:23 PM   #41
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Mrs 40 C made BLT's for us tonight. They were yummy!

.40
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Old 01-03-2012, 09:25 PM   #42
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I plan on having some shumai, steamed rice, miso soup, and hot sake for dinner tonight as soon as I return home from work.
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Old 01-03-2012, 09:26 PM   #43
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Quote:
Originally Posted by Andy M. View Post
I think I'm making a skillet dinner with hash browns, kielbasa, onions, mushrooms, cheeses and some frozen veggies.
That sounds yummy and I'm full.
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Old 01-03-2012, 09:31 PM   #44
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Garnishes and condiments ready, check:



Burgers and buns ready, check:



Burger assembled, check:

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Old 01-03-2012, 09:40 PM   #45
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I decided to throw together a beef stroganoff, but dished it out before I stirred in the sour cream, so I had stew instead.
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Old 01-03-2012, 09:42 PM   #46
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Steve found an English specialty shop today and came home with some English Banger Sausages among other things. I prepared what I read to be an authentic English meal and it was quite good.

Bangers and Mash with onion Madeira gravy and steamed baby peas.

I had "mushy peas" with a Bangers and Mash dinner in London, and it will never be on my plate again. ewwww
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Old 01-03-2012, 09:42 PM   #47
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Originally Posted by taxlady
Garnishes and condiments ready, check:

Burgers and buns ready, check:

Burger assembled, check:
Looks fab, TL! Whole wheat buns?
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Old 01-03-2012, 09:50 PM   #48
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Looks fab, TL! Whole wheat buns?
You betcha. Thanks.
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Old 01-03-2012, 10:19 PM   #49
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I decided to throw together a beef stroganoff, but dished it out before I stirred in the sour cream, so I had stew instead.
As Julia Child said, never admit to a mistake. You just made a last minute recipe modification.
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Old 01-03-2012, 10:28 PM   #50
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Leftover pork roast (apple, raisin, onion, hard cider--gravy from the drippings and juice--reminded me of gjetost), Janssen's Temptation, rodkaal (missed the accent on the "o"), 1-2-3 marinated cucumbers (Swedish), and steamed broccoli.

The way my grandma made rodkaal:
Shred the cabbage, marinate it in 2:1 water vinegar with onion and caraway seeds, drain (save that). Melt a clump of butter in a skillet, add the same amount of sugar as the clump of butter. Add the marinated cabbage. Add the marinade. Add 1-2 shredded apples, 1 onion. more caraway seeds to taste. Simmer until the cabbage and onion are soft. Stir in a couple of BIG T of lignonberry jelly (or red current jelly if you don't have lignonberry jelly), salt, and pepper to taste. If you want, a splash of red wine. Cover and simmer about 5 minutes. Serve hot, warm, or cold (hot as a side, warm with lunch, cold on top of a sandwich).
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