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02-15-2008, 01:04 PM
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#1 | |
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Certified Executive Chef
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Dinner, Friday Feb. 15 - Whatcha cookin'?
Tonight thinking about chicken cutlets, roasted garlic broccoli,and cheese noodles. Maybe- still thinkin'....
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Grandma's Boys - Isaiah (11)  Cameron (3 )Last edited by Barb L.; 02-15-2008 at 01:23 PM.. |
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02-15-2008, 01:13 PM
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#2 | |
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Certified Master Chef
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It's perogie night. I made enough last week for two meals so I just have to take them out of the freezer and do all the fixings.
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"Variety isn't just the spice of life, it is the key to life" - Chef Michael Smith |
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02-15-2008, 01:38 PM
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#3 | |
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Certified Executive Chef
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Last night, DH decided he wanted to take me out to dinner - said I shouldn't cook on Valentine's Day
 So we went to a nice Italian place. So tonight I'm making the risotto with seared scallops and asparagus that I was planning to make last night.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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02-15-2008, 01:42 PM
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Certified Executive Chef
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I'm just cooking for the boys today. Sausage & mash with sweetcorn for one and baked beans for the other.
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02-15-2008, 01:50 PM
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#5 | |
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Site Helper
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got a package from my dad with green chile in it!
We will probably have green chile chicken frito pies. I also have stuff for stir fry but that doesnt stand a chance.
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"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/ |
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02-15-2008, 02:11 PM
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#6 | |
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Certified Master Chef
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Hubby's Bday today, he wants a ribeye or strip, baked potato, and I'm still thinkink about the second side.... he almost makes it too easy!!
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I would just die without food! 
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02-15-2008, 02:15 PM
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#7 | |
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Certified Master Chef
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I think I'm going to put a steak on the grill along with a couple potatoes. I bought some mushrooms today, so will cook them, too. Along with asparagus and garlic bread. Maybe some frozen raviolis and red gravy thrown in for good measure.
I may have to break out the big plate....
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If it's good enough for my dog, it's good enough for me. But he's fussy. |
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02-15-2008, 02:33 PM
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#8 | |
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Senior Cook
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Surf and Turf here...Rib Eye Steak & Shrimp. Sides TBD later.
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"Culture is what your butcher would have if he were a surgeon." Mary Pettibone Poole |
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02-15-2008, 03:50 PM
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#9 | |
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Executive Chef
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Tonight, Split Chicken breast on the grill, steamed Brussel sprouts, apple and orange slices for dessert.. (ok, might stop and get some ice cream..)
I have a nice cabernet in the wine rack I have been dying to try. A nicely grilled chicken should stand up to it nicely.. or I have some Riesling in the fridge... hhmmmm... so many decisions... might have to break down and have some cake with that ice cream... Man I am HUNGRY!! |
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02-15-2008, 04:22 PM
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#10 | |
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Certified Master Chef
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Bourbon.....
Steak an Onion gravy Rice... Hot biscuits.. Butter beans..... Stromberry short cake
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
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