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05-13-2008, 09:17 AM
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#11 | |
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Certified Executive Chef
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The only reason my mind is made up early, Suzi, is because I actually took something (the chicken breasts) out of the freezer the night before
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Feed Me! |
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05-13-2008, 09:41 AM
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#12 | |
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Certified Master Chef
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ok good pacanis, i was starting to worry you were getting carried away..... :)
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Not that there's anything wrong with that..... |
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05-13-2008, 12:43 PM
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#13 | |
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Certified Executive Chef
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British asparagus grilled with some red bell pepper served over romaine hearts with shaved parmesan cheese. It was tasty.
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05-13-2008, 01:16 PM
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#14 | |
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Executive Chef
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Suzie, I might go chicken too, but with all my baking I think it might be a rotisserie one from the market! Or, PD, I think I might go the soup route too only mine will be from the freezer, not the can! Or maybe they will be content just with dessert!
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Laurie "The beauty of simplicity brings me to my knees" Telecast |
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05-13-2008, 01:17 PM
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#15 | ||
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Executive Chef
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Quote:
__________________
Laurie "The beauty of simplicity brings me to my knees" Telecast |
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05-13-2008, 01:45 PM
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#16 | |
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Cook
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leftover meatloaf over here.... I did try a new recipe with a sauce so good DH was licking his fingers for more....LOL so i know he'll be happy with leftovers!
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05-13-2008, 02:05 PM
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#17 | |
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Certified Executive Chef
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British asparagus is only avail for about 4 weeks here and its absolutely delicious! No difference, but all year long we get junky asparagus imported from Europe.
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05-13-2008, 02:08 PM
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#18 | |
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Banned
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A good beef sausage, cottage fries, cole slaw and some fine bread. A peasant dinner, but it doesn't get any better on a Tuesday night. Well, unless we top it with dilly bars from DQ.
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05-13-2008, 02:22 PM
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#19 | |
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Certified Master Chef
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Bourbon...Vodka...Bourbon....Vodka...?? On of them.
A bed of rice.... A fried catfish filet on top... Crawfish etouffee on top of that..... Peppermint Pattie for dessert....  Zzzzzzzzzzzzzzz Zzzzzzzzzzz
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
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05-13-2008, 02:33 PM
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#20 | |
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Certified Executive Chef
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I like the way you think Uncle Bob!
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