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Old 07-17-2015, 06:25 PM   #11
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Burgers on the grill. Asparagus.

And..... Ta da! The first tomatoes from my garden in a tomato cucumber salad. They are actually from a patio tomato plant I bought at a garden store likely started in a hot house.

Grilled peaches marinated in dark rum, brown sugar and gochujang for dessert.
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Old 07-17-2015, 09:05 PM   #12
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Pressure cooker Ribs & coleslaw with homemade bbq sauce.

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Old 07-17-2015, 11:01 PM   #13
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Thanks, taxy, Cheryl, and Dawg! I decided to post a few pics of the finished product...lucky me, I get to follow another awesome picture of S&P's supper. Looks good, Joey!
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Old 07-17-2015, 11:16 PM   #14
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...Problem is, we are understaffed and bumping heads with the owner who is never there and doesn't really understand the requirements necessary to run such a busy enterprise. May be time for me to move on. Always leave when things are going good.
Would it help if you could set up something to record a normal day's activity in the kitchen? Maybe show it to the boss? The group could remind him that without that efficient kitchen staff he wouldn't be as successful with his business? There has to be a better way than starting new at a different job. Here's hoping you find a solution that works out the best for you.

My Dad delivered bread for a living. Every time he built a route up, management decided it was time to divide the route. Poor Dad, here he was on base+commission and always having to build a route back up...only to have it get split again.
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Old 07-17-2015, 11:42 PM   #15
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Great pics Joey and CG.

Andy, how was the garlic and anise shrimp recipe from ATK?
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Old 07-18-2015, 03:23 AM   #16
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Great pics Joey and CG.

Andy, how was the garlic and anise shrimp recipe from ATK?
I agree.

I had a rib steak, baby potatoes, and cucumber salad. I was going to grill the steak, but it started raining.
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Old 07-18-2015, 11:15 AM   #17
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Great pics Joey and CG.

Andy, how was the garlic and anise shrimp recipe from ATK?

We liked it. It was a good combination of flavors. I had to sub cayenne for the crushed red pepper flakes I didn't have any whole anise so subbed ground.

The recipe calls for cooking the shrimp in the shell. SO is not a fan of peeling shrimp to get at her dinner.
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Old 07-18-2015, 11:18 PM   #18
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We liked it. It was a good combination of flavors. I had to sub cayenne for the crushed red pepper flakes I didn't have any whole anise so subbed ground.

The recipe calls for cooking the shrimp in the shell. SO is not a fan of peeling shrimp to get at her dinner.
Thanks, Andy. I'll have to look that up on ATK. I cook/roast/grill shrimp in the shell often, I think cooking in the shell adds so much flavor and helps keep them from drying out. I see SO's point though, it is rather messy to peel and eat at the table. I don't mind though, here at home.
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Old 07-19-2015, 01:16 AM   #19
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About the shrimp in the shells......my late husband hated to have to touch his food. I'd give him the big eye roll when I'd serve food he had to touch..wings, ribs, you get the idea.
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Old 07-19-2015, 02:57 AM   #20
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Kayelle, our son was that same way when he was young. Hated getting his fingers sticky or greasy SO much he would hold his piece of buttered toast with a napkin.
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