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Old 03-15-2007, 10:01 PM   #31
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tapas- crab rangoons, soups, lamb, musssels siam, lemongrass martini, dumplings, etcetera, then drinks. delicious.
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Old 03-15-2007, 10:25 PM   #32
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Quote:
Originally Posted by corazon
Aidan just told me he wants chocolate rice casserole for dinner

He says you just put some chocolate in there and some cheese.

I don't have a clue what we'll really be having. I feel like noodles. What I'd like is some thai food.

Lol Cora. That's so cute .

I had a couple slices of cheese pizza with onions.
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Old 03-15-2007, 10:41 PM   #33
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home alone with the young one.so i did a very simple dinner. burgers(no bun) tortellini with a tomatoe sauce and corn.and milk. He liked everything but the corn..
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Old 03-15-2007, 11:05 PM   #34
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Quote:
Originally Posted by Barb L.
Yum ! when's dinner, my favorite !!
Dinner is any time you make it down south here Barb
Tonight was my 1st asparagus of the season, (don't know where it came from) but it was great! I think the tag on the asparagus had Dole printed on it. I can't wait till real tamaters show up
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Old 03-15-2007, 11:16 PM   #35
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Quote:
Originally Posted by BreezyCooking
Tonight's dinner was a big hit!! : )

I pounded some boneless skinless chicken breasts extra thin, then rolled them up with some local fresh goat cheese & some fresh basil leaves. Then sauteed them up in extra-virgin olive oil.

Served them with a side of lovely fresh "Bright Lights" Swiss Chard, first blanched, then sauteed with lots of roughly chopped garlic & extra-virgin olive oil.

Husband scraped up every little bit, as did I. : )
I've got to try those "Bright Lights" Breeze.
Are they served hot or at room temp?
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Old 03-16-2007, 09:48 AM   #36
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I think chessmen cookies are Girl Scout shortbread cookies.
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Old 03-16-2007, 10:55 AM   #37
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JohnL - "Bright Lights" Swiss Chard is great no matter how you use it. I grow it every year in the garden, but also buy it when the local market has nice big fresh bunches. I just can't resist it, & it's SO good for you. There's nothing I love better than variety in my vegetables.

Anyway, I've always served it hot. I bring a pot of water to a boil & add the chopped stems for about 5 minutes (the stems take longer to cook then the leaves). After 5 minutes, I add the leaves, & after just a couple of minutes pour the whole shebang into a colander. I then just heat some extra-virgin olive oil, add all the blanched chard, along with several cloves of roughly chopped garlic, a little salt, & sometimes some crushed red pepper flakes. Absolutely delicious, & pairs well with both chicken & fish dishes.
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Old 03-16-2007, 03:27 PM   #38
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Thursday I ordered Pizza in and I got two of the individual Pan Pizzas with double cheese and an order of Baked Cinnanon Sticks.

The little pizzas were very salty and I was up all night drinking water.

The next time I want to order in I think I will have Chinese.
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Old 03-16-2007, 03:34 PM   #39
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Quote:
Originally Posted by Katie E
Pray tell, Vera, what are chessmen cookies?
Hi to you and Dina..sorry for the delay...

Chessman cookies are a shortbread cookie with a hint of a glaze on them, enough to make the shiny. Positively decadent in their plainness..
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