NY strip steaks, corn, and steamed barley at our house tonight.
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Dinner Monday 5th of November
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We had ABTs as an appetizer with too much vodka limeade. Then we had haddock (frozen, pre-breaded Captain Highliner), tartar sauce, boiled potatoes, and a salad. I used the new EVOO that my friends brought to make a very plain vinaigrette (olive oil, cider vinegar, salt, pepper, Dijon). We could taste that it was really good olive oil, but only when paying close attention. I think I'll save it for olive oil/balsamic dip for bread. Kim Crawford sauvignon blanc accompanied the meal. It's an interesting wine, but I don't think it's worth a bit over $20/ bottle.
Leftover lemon mousse for dessert.
Leftover lemon mousse for dessert.
Barbara L
Traveling Welcome Wagon
We had boneless country-style pork ribs, sauerkraut, and peas. 
OP
OP
Snip 13
Master Chef
We had boneless country-style pork ribs, sauerkraut, and peas.
Pork and sauerkraut is heavenly together. I would eat it every day if I could
Our butcher makes the best smoked pork spare ribs ever! They taste like eisbein
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