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Old 11-05-2007, 01:06 PM   #11
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Grilled NY Strip steaks
Baked Potato
Green Beans

I just hope I make it to dinner time.



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Old 11-05-2007, 04:25 PM   #12
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A "leftover buffet" from my three days of catering this weekend:
assorted grilled sandwiches
Potato salad
potato skins reheated with cheese to make them taste different
Raw veggies and dip
There would be apple crisp for dessert but the group last night was 12 teenagers and 20 somethings who polished enough for 30!

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 11-05-2007, 08:41 PM   #13
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Baked chicken, sweet potato, and petite peas.

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Old 11-06-2007, 10:44 AM   #14
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Location: Culpeper, VA
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Yesterday I made a lovely "Coq au Vin" ala Julia Child (from "The French Chef" cookbook, which is a compilation of her shows & recipes). The only change I made was to substitute a 1/3 pound of turkey bacon sauteed until crisp in extra-virgin olive oil for the pork lardons. It was, as usual (I've made this many times before), delicious.

Served with (& over) whole-wheat egg noodles & a wonderful green salad made from locally grown baby lettuces.

Enough leftovers for an encore tomorrow night.
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Old 11-06-2007, 11:54 AM   #15
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breezy, did you actually use a rooster? i've always wanted to try a real coq au vin.

yesterday, i was so busy that the dinner dw made was my lunch. it was cornflake crusted baked chicken legs, cranberry sauce, corn, and home potatoes. the legs were perfect, and i'm addicted to those potatoes. they're boiled chunks of potatoes - the kind that would be used for mashed or fried for home fries, but you don't mash or fry them. you eat them as is, with butter and seasoned salt

then, i had a hankerin' for wendy's around 10, so i had a classic double with cheese - extra pickles and onions, fries, and a side salad with ranch.

and "questionable" haloween candy.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 11-06-2007, 12:04 PM   #16
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LOL - no, no rooster. And the recipe in "The French Chef" cookbook didn't ask for one. Luckily, just a large roasting-type chicken. But boy, did it turn out delicious. I could have drank the gravy as a beverage - all that good burgundy wine & cognac.

We'll be having the leftovers as an encore tomorrow or Thursday, accompanied by mashed potatoes (to help sop up that wonderful gravy) & perhaps some steamed fresh broccoli.

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