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Old 07-17-2015, 11:48 AM   #1
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Friday! 7/17/15 Supper Plans?

It is time for meatloaf. I did the tomato, mozz cheese, cucumber, basil etc salad yesterday, so will do a garden salad for tonight.

This weekend is New Mexico's Spanish Fiestas so will do some amount of street fair food today, tomorrow and Sunday.

What's cooking at your place?

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Old 07-17-2015, 01:59 PM   #2
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Meatloaf does sound good - thanks for the inspiration, Beth! I just took some ground beef out of the freezer, and I've already got some frozen diced onions and bell peppers. Easy peasy. Looking forward to meatloaf sandwiches for the next couple of days.
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Old 07-17-2015, 02:06 PM   #3
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I should go pull something out of the freezer. Stirling is going to a role playing game, so won't be here for supper. I should have steak.
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Old 07-17-2015, 02:20 PM   #4
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We're driving home from the beach house today. We'll probably order takeout tonight.
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Old 07-17-2015, 03:38 PM   #5
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Not just planned, but prepped, too! I decided to do everything but the cooking before I head out to weed for an hour or two. We'll enjoy steak on the grill, crash potatoes, green beans, sauteed mushrooms, and a salad to split. I'm anticipating a tall glass of our version of a Painkiller for "dessert".

To prove I really am ready...
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Old 07-17-2015, 05:03 PM   #6
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Quote:
Originally Posted by Cooking Goddess View Post
Not just planned, but prepped, too! I decided to do everything but the cooking before I head out to weed for an hour or two. We'll enjoy steak on the grill, crash potatoes, green beans, sauteed mushrooms, and a salad to split. I'm anticipating a tall glass of our version of a Painkiller for "dessert".

To prove I really am ready...
Looks like you will be having a great meal.

That Painkiller sounds like my variation on a Pia Colada.
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Old 07-17-2015, 05:08 PM   #7
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Mmm...that looks so good, CG.
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Old 07-17-2015, 05:19 PM   #8
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Nice, CG. You wouldn't even have to cook it, looks so purty!
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Old 07-17-2015, 06:08 PM   #9
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Supper is baked pasta w/ meat sauce. Work has been too crazy to do much food wise. We have doubled sales since last year. Looks like hard work and dedication has paid off. 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.
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Old 07-17-2015, 06:12 PM   #10
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I'm trying a garlic and anise broiled shrimp recipe from ATK.
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