What was your twist Snip?Making some yummy lamb chops alla Kades with a Snip twist and some corn pap (maize meal) and homemade chilli and onion relish.
Sounds good Beth. Good to see you here.am thawing a small container of home made beef vegetable soup. I used a store bought precooked pot roast with all home grown vegetables.
And a LARGE gin and tonic. Maybe more then one. Long day.
My 2 1/2 - 3 lb tri-tip is almost thawed. If it defrosts in time, the plan is, to brown it on the stovetop, add it to the slow cooker w Pinot Noir, Italian seasoning, sliced onions & garlic. Fingerling potatoes au gratin & steamed brussels sprouts on the side, & cream-filled horns from the bakery.
I posted the GREEN CURRY CHICKEN WITH EGGPLANT recipe in the ethnic recipes section.That sounds interesting Chef...I have never thought of eggplant in a curry...I like
It came out okay. About halfway through cooking the meat looked a little rubbery, so I added more wine, carrots, onions & potatoes (skipped the potato gratin & sprouts). The tri-tip was $25 marked down to about $13 - Manager's Special. Maybe it was the meat, or it's just not made for the slow cooker.
That's on my menu too. Right now its hummus and chips and later, gin and tonic!
Some Curry Chicken & Eggplant. It's a great Thai recipe I came across in a cookbook. Served w/Jasmine Rice, Cheesecake for dessert.
Reminds me of the old song... What had she had? Had she had haddock? (Don't fret, it was before my time too....)We cant get haddock over here for some reason...
going to throw some chicken breasts on the grill .. wifey has asked for hashbrowns .. will cook some of those .. and a veggie of some sorts ...
I posted the GREEN CURRY CHICKEN WITH EGGPLANT recipe in the ethnic recipes section.
Reminds me of the old song... What had she had? Had she had haddock? (Don't fret, it was before my time too....)