Andy M.
Certified Pretend Chef
Thursday is usually grocery shopping day for us. Today I picked up some salmon filets for GD and me and a haddock filet for SO. Mashed potatoes and a spinach and mushroom salad with complete the meal.
Great looking plate Steve. I'd especially like to dig into those bacon Collards.
I have a chuck pot roast in my trusty Nesco roaster. My lunch bunch friends were raving about a Peperoncini pot roast and it's smelling great. Nothing to it really, just a packet of dry Ranch dressing, 1/2 cup strong beef stock, 1/2 cup sliced peperoncini and a stick of butter.
Pork Loin Roast and Collard Greens.
This is part of what draws me to DC.. An idea.. A different way to prepare something I enjoy.. There is a Peperoncini pot roast in our future...
This is part of what draws me to DC.. An idea.. A different way to prepare something I enjoy.. There is a Peperoncini pot roast in our future...
My chili relleno was somewhat disappointing. The stuffing was good, and the batter was good, and I cooked it well... but the poblano I used was tough, weak in flavor, and had no heat whatsoever.
Peppers can be a roll of the dice. Even the ones I grow myself. My early season jalepeños tend to be very mild, but I've harvested some in October that nearly blew the top off of my head off.
Oh well, you win some and you lose some.
CD