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Old 04-08-2008, 08:16 AM   #1
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Dinner, Tuesday April 8th

Tonight will be making chicken taco's, refried beans w,cheese and salad.


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Old 04-08-2008, 08:38 AM   #2
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DH is going to a conference out of town, so it's just me tonight. I have some spaghetti meat sauce thawing in the fridge and some leftover linguine from lunch, and I'll make a salad and some garlic bread. Brownie-loaded chocolate ice cream for dessert.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 04-08-2008, 08:41 AM   #3
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I'm not sure yet, but I haven't actually "cooked" in a few days and I think I would like to today. Cold and yucky out, maybe some corn chowder?
Not that there's anything wrong with that.....
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Old 04-08-2008, 08:55 AM   #4
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We're having pan-grilled salmon and spinach salad.
We get by with a little help from our friends
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Old 04-08-2008, 08:59 AM   #5
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French onion chuck roast and Bilby's Shreadded Sprouts. Apple pie if I get home from work early enough.
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Old 04-08-2008, 09:00 AM   #6
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last night was lamb soup (home made stock,tomatoes barley carrots escarole marjoram), and biscuits.

tonight will be pan fried cod (in cracker meal), couscous peas and onions a simple 15 min meal.
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Old 04-08-2008, 09:01 AM   #7
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good ol' "bfast. supper"-grits and eggs & 'cat-head' biscuits w/sausage and syrup
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Old 04-08-2008, 09:20 AM   #8
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I'm having a wine tasting for dinner I just love my job!!

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 04-08-2008, 09:36 AM   #9
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gonna be something with the rest of the herbed bread I have, maybe cubed and saute'd?, and the quart of sweet corn thawing in the fridge, and probably some eggs and some milk....sounds like a casserole to put in the oven when the roll dough is ready to bake..
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Old 04-08-2008, 09:58 AM   #10
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i have some beef tenderloin chunks that have been defrosting for a bit; not sure if they're still good. same goes for about a pound of thin flounder strips.

trying to think of the best use for both in one dish.

but, if i have to chuck the fish, i'm thinking of making goulash.
if i have to chuck the beef, then i'll make them into fish "fingers", and then maybe into flounder parm. not sure if that would work.

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