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Old 03-09-2008, 11:00 PM   #21
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wer'e fixing nuttithin cept' veggies. so is an 'ol couple.
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Old 03-09-2008, 11:06 PM   #22
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baby shower

no dinner as such for me tonight. went to a baby shower for georgia today. they had a nice spread. little sandwiches, salads and fruit. and of course yummy cake.

still kinda full , will have snacks instead of dinner. cheese and crackers. banana bread, stuff like that.

babe
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Old 03-09-2008, 11:11 PM   #23
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had a small salad and handful of raw cashews, skim milk and water.
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Old 03-09-2008, 11:23 PM   #24
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Had a wonderful meal tonight. I had the opportunity to use the spaetzle maker Buck gave me for Christmas. The meal was fabulous. I could've lived in the pan of buttery spaetzle. The lemon browned butter was a wonderful addition to the dish.
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Old 03-10-2008, 12:22 AM   #25
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I tried/adapted a new recipe tonight that turned out FABULOUS. Dear husband was practically licking the plate - lol!!

"Baked Scallops with a Creamy Spicy Sauce" was the title of the New York Times recipe, for those of you who might want to do a search. But I adapted it from their "first course" recipe to an "entree" recipe, & it was wonderful.

PM me if you'd like the adapted recipe.
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Old 03-10-2008, 05:02 AM   #26
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I had a lamb steak seasoned with souvlaki seasoning cooked medium rare on top of a salad of Kalamata olives, Dodoni feta and halved cherry tomatoes drizzled with a good quality balsamic vinegar and a bit of the oil the olives were bottled in. The heat from the lamb steak started to break down the feta into a creamy sauce and made the tomatoes just warm. The salad became the star of the show after that!! All up a very yummy dinner. (Thankfully, my cat who joined me didn't agree with me, so I was left to enjoy it all on my lonesome.... awwwww. (Yay!!))
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Old 03-10-2008, 10:29 AM   #27
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I've set a goal for this year that I want to become as comfortable cooking Asian foods as I am Italian foods - I can throw together Italian ingredients and seasonings and it comes out great, but I'm a bit intimidated by Asian foods. So last night, I made a Thai shrimp curry adapted from this recipe - Curry - Thai Red Curry . It turned out really well. I couldn't find kaffir lime leaves so I used lime juice, and just used a lot of peppers and onions for the veggies, and added a teaspoon or so of sriracha sauce. Spicy, tasty and, as DH said, delish! Oh, and I cooked it in a saute pan instead of in the oven, since I was using shrimp. Served it with spring rolls and spicy peanut sauce.
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Old 03-10-2008, 10:36 AM   #28
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Got Garlic, a lot of the Thai restaurants here only use onion and capsicums for veges in their curries too. I do a prawn green curry, making it very thick, and serve in lettuce cups. The prawns are even better cold the next day!!
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