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Old 06-23-2015, 10:11 PM   #21
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GG, your lobster salad and rib eyes look amazing. Taxy, I sure could go for a plate of your grilled cheese sammies anytime! Great pics, ladies.

Everyone's dinners sound so good.
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Old 06-23-2015, 10:25 PM   #22
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Spaghetti and meat sauce
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Old 06-23-2015, 10:38 PM   #23
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grilled chicken, grilled zucchini and summer squash, and steamed and then grilled corn on the cob. Perfect summer meal!
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Old 06-23-2015, 10:55 PM   #24
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GG, that plate looks drool-worthy.
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Old 06-23-2015, 11:14 PM   #25
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Quote:
Originally Posted by Cheryl J View Post
.....
Not really sure yet, but I've got a zucchini left from the farmers market that's as big as my forearm and would really like to use at least part of it this afternoon. I figured I'd look through the fridge and see what's there - I'm thinking maybe a nice cool orzo salad with whatever other veggies I can find. Menu subject to change.
That's what I ended up with. Shredded part of the zucchini (it's hard to see, but there's a lot there) used up some other veggies - dressed with Trader Joe's Romano Caesar dressing, and topped with toasted pine nuts and shredded Parmesan.
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Old 06-23-2015, 11:23 PM   #26
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Looks yummy Cheryl.
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Old 06-23-2015, 11:59 PM   #27
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We had a wonderful evening out after dinner for dessert and drinks. I had a pomegranate Cosmo and DH had a Manhattan. Then I had a flourless brownie with vanilla ice cream, fudge sauce and marshmallow creme while DH had bread pudding with whiskey sauce. Oh so good.
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Old 06-24-2015, 12:16 AM   #28
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GG, that's what I call a great date!

I have not been feeling well for some time and today was a good day amongst the grey. I have been on the sofa, mindlessly watching TV, trying to fell better.
I show this program were the young chef made a steak roulade, HMMM!

I defrosted a flank steak, beat the heck out of it to equal approximately 1/4 inch in thickness, filled it with spinach, sweet red peppers, loads of fresh minced garlic, crumbled some feta cheese and the ever present S&P.
Rolled it up, tied it up, put a bread crumb and horseradish crust on it, roasted it at 425 for about 40 minutes.
Served it all up for DH with roasted yukon gold wedges and succotash and a bit more horseradish on the side,
and bob's your uncle.

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DH loved it, said, "can you make this again?"
Sure sweetie.
Dessert was fresh blueberry crumb cake.

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Old 06-24-2015, 12:20 AM   #29
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Looks yummy Cheryl.
Thank you, Taxy.
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Old 06-24-2015, 12:32 AM   #30
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Quote:
Originally Posted by Kaneohegirlinaz View Post
GG, that's what I call a great date!

I have not been feeling well for some time and today was a good day amongst the grey. I have been on the sofa, mindlessly watching TV, trying to fell better.
I show this program were the young chef made a steak roulade, HMMM!

I defrosted a flank steak, beat the heck out of it to equal approximately 1/4 inch in thickness, filled it with spinach, sweet red peppers, loads of fresh minced garlic, crumbled some feta cheese and the ever present S&P.
Rolled it up, tied it up, put a bread crumb and horseradish crust on it, roasted it at 425 for about 40 minutes.
Served it all up for DH with roasted yukon gold wedges and succotash and a bit more horseradish on the side,
and bob's your uncle.

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DH loved it, said, "can you make this again?"
Sure sweetie.
Dessert was fresh blueberry crumb cake.

Attachment 23022
That looks really good.

I hope you don't mind me giving a tip. Roll the roulade so the grain of the meat goes the "long way". Then when you cut the slices you are cutting against the grain and have only short strands of meat in each slice.
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