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Old 02-07-2013, 02:36 PM   #11
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Tonight I plan on making my white pasta fagiloi.
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Old 02-07-2013, 04:26 PM   #12
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I only get to cook a few nights a week, with this evening master gardener class About two more months to go. They have a hospitality committee and feed us during a break - usually snacky stuff during the Thursday class. The Monday class is in a different city and they always serve something hot - soup, chili, meatballs. So we'll see.

DH will probably have leftover pork chile verde. Or we have burgers and dogs in the Omaha Steaks package we got for Christmas. He's on his own
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Old 02-07-2013, 05:50 PM   #13
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Have a hankering for Korean takeout, so it's bibimbap and bulgogi tacos
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Old 02-07-2013, 06:23 PM   #14
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This is a repost from the Wednesday thread - it actually belongs here!

Today it was salmon with a marmalade glaze (for TB, I can't have it) then topped with chopped tomatoes and spinach baked in the oven. I made brown rice and served some cucumbers on the side.

It was simple and yet really delicious! It looked pretty too. I have to get that camera into the kitchen. But we usually have to eat right away so TB can get to work and so I forget.
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Old 02-07-2013, 06:52 PM   #15
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OK, I'm with you now, LP.

I'm changing my plans midstride anyway. The recent reading of "steak salad" has me thinking in grilling those pork loin chops and turning one of them into a grilled pork salad.
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Old 02-07-2013, 06:58 PM   #16
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Quote:
Originally Posted by pacanis View Post
OK, I'm with you now, LP.

I'm changing my plans midstride anyway. The recent reading of "steak salad" has me thinking in grilling those pork loin chops and turning one of them into a grilled pork salad.
Now that sound like YUM! I am putting my leftover salmon from lunch into my salad tonight. There wasn't much left, just enough to jazz up my greens!
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Old 02-07-2013, 07:13 PM   #17
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Jazzin' up da greens!

I just turned a couple small potatoes in future fronch fries. They are soaking in cold water losing starch right now. I'm going to fry them using the cold oil method.
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Old 02-07-2013, 07:34 PM   #18
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White Pasta Fagioli topped with fresh grated romano and parmesan cheeses

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Old 02-07-2013, 07:42 PM   #19
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Yummy looking!!

We have leftover grilled rib eye steak. I'm making this to go on the side but this time of year, I'm using a can of fire roasted tomatoes......
****Four Star Veggi/Bacon Side Dish
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Old 02-07-2013, 09:07 PM   #20
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Change of plans at our house. We're going out to dinner. Now to decide between a restaurant that specializes in steak and seafood or one that has TexMex.
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