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Old 09-19-2014, 09:50 PM   #11
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DH wanted to go out for dinner, so we went to a local seafood restaurant. I had fish tacos made with cod, chipotle cream and mango pico de gallo. Very tasty. DH had baked cod with a side of asparagus, which he enjoyed. We will return.
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Old 09-19-2014, 09:55 PM   #12
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i'm really tempted to take a ride down to katz's tonight. i've been jonesin' for a good reuben.
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Old 09-19-2014, 10:50 PM   #13
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I have two spatchocked game hens in Goya's Mojo Criollo marinade. I'll grill them later along with a basket of marinated veggies, and we'll have green Mexican rice made with salsa verde, sliced olives and cheese on top.
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Old 09-19-2014, 10:52 PM   #14
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Very nice, Kayelle!
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Old 09-19-2014, 11:55 PM   #15
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Nice, guys! We went out for Mexican and split an order of pork tacos with rice and beans.
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Old 09-20-2014, 12:25 AM   #16
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My photo is nowhere near as nice as the professional photographer's.
Your photo is fine CW, but more importantly, how did you like the farro? I just bought a bag, my first, to use in a salad recipe I got out of a magazine. Himself has been bravely trying new things and I want to strike while the (cast) iron is hot!
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Old 09-20-2014, 01:21 AM   #17
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Thanks Steve. It's been a very long time since I've bought game hens for any reason, and they were really outstanding on the grill this way.
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Old 09-20-2014, 07:07 AM   #18
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Thanks Steve. It's been a very long time since I've bought game hens for any reason, and they were really outstanding on the grill this way.
It's been a couple years since we've had game hens, too. Somewhere I have a recipe for them grilled with a pineapple jalapeņo glaze that we had once and was pretty good. I might have to dig that recipe out again.
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Old 09-20-2014, 08:28 AM   #19
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Your photo is fine CW, but more importantly, how did you like the farro? I just bought a bag, my first, to use in a salad recipe I got out of a magazine. Himself has been bravely trying new things and I want to strike while the (cast) iron is hot!
I love barley, all kinds of grains (except Kasha). It is chewy, it has a nutty flavour, and I definitely will add it to my breakfast grains rotation. I wasn't sure which kind I had (pearled, semi-pearled, whole), so I soaked it for about 30 minutes in warm water, drained it, and then added the 1 c (dry measure) to 6 c boiling water, set the timer for 10 minutes. At the same time, I took 1 c dry measure, unsoaked, and put that in a pot of 6 c boiling water (using beef or chicken stock would be nice, too). The difference I noticed was that both had a "toothy" texture, but the soaked farro was more open, if that makes sense. I like it! It doesn't get "slimy" like pearled barley, so it would be a nice grain to substitute in for pearl barley, although it is definitely pricier and on a budget, I'd stick to barley. Anything you do with barley, you can use farro.
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Old 09-20-2014, 08:30 AM   #20
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Your photo is fine CW, but more importantly, how did you like the farro? I just bought a bag, my first, to use in a salad recipe I got out of a magazine. Himself has been bravely trying new things and I want to strike while the (cast) iron is hot!
You haven't seen the PP's photos! I learned something when photographing food--less is better, and pile it high.
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