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Old 05-22-2008, 06:14 PM   #21
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I'm going to concoct a grilled cheese sandwich. I'll use some of our yummy roasted garlic-rosemary N.Y. Times bread, Havarti, basil, thinly sliced tomato and honey. Should be good. We'll have dark fudge/choc. chip/maraschino cherry/nut cake mix cookies for dessert

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 05-22-2008, 06:19 PM   #22
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sounds delish, katie. i love havarti.

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& rock on, PITTSBURGH-
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Old 05-22-2008, 06:52 PM   #23
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Originally Posted by jkath View Post
It somehow got cold and semi-rainy, so I've got a chicken in a pot, ready to make a nice chicken/veggie soup.
indeed what the heck happened to our weather? supposed to be this way for next couple of days.

i put pork ribs in crockpot this am. may eat as is or make tacos .

"life isn't about how to survive the storm but how to dance in the rain"
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Old 05-22-2008, 06:56 PM   #24
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Leftovers: Grilled chicken tenders, ranch mashed taters, homemade mac n cheese, green beans, and corn.
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Old 05-22-2008, 07:06 PM   #25
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Originally Posted by babetoo View Post
indeed what the heck happened to our weather? supposed to be this way for next couple of days.
It is weird, huh? I like it, though - I never get sick of wearing a sweater
and last Memorial Day weekend was around 100 or so, I believe - ick!
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Old 05-22-2008, 08:19 PM   #26
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Rather than baked I went homefries made with vidalias, so I still got my sour cream fix on.
Second pic is just to show the naysayers that you can grill a "thin" chop (1/2") and have it come out juicy

Hey, they're cookin' roadkill on the Smithsonian Channel
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Give us this day our daily bacon.
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Old 05-22-2008, 09:17 PM   #27
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Mmmmmmmmmmmm, Pacanis, that all looks truly delish!!!

I was relegated to my basket chair with TV remote, phone and laptop today due to a very swollen leg. DH did the shopping and dinner and I have to say he did a great job at both (though he did call me a dozen times from Costco, he didn't ask one question about dinner). The menu was beef dip on chabata buns. He cooked the roast and made the jus all by himself from watching me a hundred times and even made fries. He saw on TV one of the cooks parboiling them first and then deep frying them so tried them that way and they were really really good.

It was hard being "benched" but also very nice being waited on!

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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