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Old 12-12-2010, 02:50 PM   #11
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can't taste much with this cold. so spicy stuff it is. beef or fish tacos. leaning toward fish. don't know about dessert, may make something.
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Old 12-12-2010, 03:31 PM   #12
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can't taste much with this cold. so spicy stuff it is. beef or fish tacos. leaning toward fish. don't know about dessert, may make something.
I hope u get better soon! and fish tacos sound gooood...
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Old 12-12-2010, 03:48 PM   #13
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Chicken livers dusted in flour, fried in bacon fat, using spatter guard.

I'll fry up the last of the bacon, cook some onions in butter, then fry the livers in more bacon fat. Plus, I've got a big can of seasoned collard greens I want to try. Never saw them seasoned before.
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Old 12-12-2010, 04:04 PM   #14
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can't taste much with this cold. so spicy stuff it is. .
That's what I do. Sweat that nasty cold out.
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Old 12-12-2010, 04:33 PM   #15
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Originally Posted by Zhizara View Post
Chicken livers dusted in flour, fried in bacon fat, using spatter guard.

I'll fry up the last of the bacon, cook some onions in butter, then fry the livers in more bacon fat. Plus, I've got a big can of seasoned collard greens I want to try. Never saw them seasoned before.
I love fried chicken livers and that is how my Gram makes them.

We are having chili with just 5 kinds of beans and no meat.
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Old 12-12-2010, 05:27 PM   #16
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Spaghetti and Meat Balls, Garlic Bread Twists and maybe a small Salad.
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Old 12-12-2010, 05:36 PM   #17
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Was out shopping after church today so picked up a pizza from the deli at Wal Mart that I'll bake here. Had a big lunch at Ruby Tuesdays with their salad bar so don't need a big meal for dinner.
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Old 12-12-2010, 06:25 PM   #18
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Frank made chili for lunch and so was not so hungry at dinner time. Frank had left over chili. I had some thin slices of a cheese/salami roll on crackers and some leftover beet and orange salad.

~Kathleen
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Old 12-12-2010, 06:38 PM   #19
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The chicken livers came out great. I used flour and added some salt and a good bit of paprika. The sides went well too. Bacon and onions with collard greens.

I had separated the 1# container into two packages. I'm glad I didn't cook them all up. I had plenty, and another plate to be nuked up tomorrow, The half pound was a perfect fit for my frying pan, and I have another 1/2# for another time.
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Old 12-12-2010, 07:02 PM   #20
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Eggplant Parmesan here; I've never made it before so I'm excited to see how it comes out.
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