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Old 04-04-2010, 02:29 PM   #21
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I am not sure what we are having... all I know right now is I am responsible for grilling the leg of lamb. I will start the grill when Kathleen says she is ready for me to and get that done.
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Old 04-04-2010, 02:49 PM   #22
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I just rigged my Weber charcoal grill to operate as a smoker and after some test ribs in yesterday's great weather, today we have smoked Easter ham!


After searing, then rubbing with a home-made dry rub, I'm baking spare ribs in foiled pouches, in a very slow oven. I'll finish them on the Webber, with the fire made from maple wood gathered from the nearby woods, to give them a great smoky flavor. Add cole slaw, deviled eggs, honey glazed carrots with a pinch of dill, and some cold jello for desert (made the pumpkin desert 3 days back and it's completely gone), and you have our simple meal.

Andy and all who have to deal with picky eaters, I know that feeling every time I make a meal, which is daily. I feel your pain. But understand, that learning to tailor you meals under duress, and still satisfy that need for creativity, and varying menu makes you an extraordinary cook. Andy, you're proof of that.

Seeeeeya; and Happy Easter to all; Goodweed of the North
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Old 04-04-2010, 03:33 PM   #23
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Turkey is smelling REALLY good. I can't wait for dinner. I didn't give any thought to appies. Oops. I think I might just have to go with chips and dip. LOL!
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Old 04-04-2010, 05:38 PM   #24
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Originally Posted by Goodweed of the North View Post
After searing, then rubbing with a home-made dry rub, I'm baking spare ribs in foiled pouches, in a very slow oven. I'll finish them on the Webber, with the fire made from maple wood gathered from the nearby woods, to give them a great smoky flavor. Add cole slaw, deviled eggs, honey glazed carrots with a pinch of dill, and some cold jello for desert (made the pumpkin desert 3 days back and it's completely gone), and you have our simple meal.

Andy and all who have to deal with picky eaters, I know that feeling every time I make a meal, which is daily. I feel your pain. But understand, that learning to tailor you meals under duress, and still satisfy that need for creativity, and varying menu makes you an extraordinary cook. Andy, you're proof of that.

Seeeeeya; and Happy Easter to all; Goodweed of the North

I do that the rest of the year. Corned Hams are only available seasonally, this is my last chance until Thanksgiving. They were just all here a couple of weeks ago. So I decided to do this for ME. I am tired of being a martyr all of the time.
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Old 04-04-2010, 06:08 PM   #25
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I do that the rest of the year. Corned Hams are only available seasonally, this is my last chance until Thanksgiving. They were just all here a couple of weeks ago. So I decided to do this for ME. I am tired of being a martyr all of the time.
Good for you Patty.....and your meal sounds wonderful!

We had our Easter meal yesterday. DH is gone to work, so it is Dad and I only. I am not sure, but am thinking of meat pies or something breakfasty.

Oh, and dessert will be trifle.....probably for the next week
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Old 04-04-2010, 06:09 PM   #26
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I do that the rest of the year. Corned Hams are only available seasonally, this is my last chance until Thanksgiving. They were just all here a couple of weeks ago. Their finickiness restricts my creativity.So I decided to do this for ME. I am tired of being a martyr all of the time.

edited.
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Old 04-04-2010, 09:15 PM   #27
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edited.
Hey Patty,OJ floats???????
Happy Easter...
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Old 04-04-2010, 09:23 PM   #28
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Hey Patty,OJ floats???????
Happy Easter...
Kades
No I made a Coconut Cake. But I still have some Orange Crush Soda's in the fridge and Vanilla Ice Cream in the freezer................
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Old 04-04-2010, 11:34 PM   #29
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We have a 12lb prime rib in the fridge but I was not up to cooking the big dinner physically so instead we went to my parents and had Chinese food. It was a great time and hopefully the roast can be done on Tuesday.

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Old 04-05-2010, 06:39 AM   #30
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rare roasted leg of Pennsylvania lamb (garlic and rosemary) carrots and parsnips in the pan.
tadziki and a pan sauce
roasted veg: tomatoes, asparagus, Dijon potatoes; sauteed mushrooms

cheeses hummus and smoked salmon before
Ina's chocolate cake or/and cia lemon meringue pie for after
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