lleechef
Assistant Cook
Filet mignon Bordelaise, pommes darphin, asparagus. French cheese for dessert, Boulette d'Avesnes, Reblochon, Saint Nectaire. Accompanied by a 1997 Clos Pegase Cabernet Sauvignon.
I was treated for dinner tonight. Dx baked a whole roast chicken, mashed 'taters, gravy and baby brussels sprouts from trader joes and she made black bottom cupcakes.. I brought over a pan of Alix's nut bars which she was kind enough to share the recipe this week ( made w/ both choc chips and toasted pecans) With all that food I asked that we skip a green salad but I didn't turn down a scoop of ice cream and a cuppa coffee with the desserts.
There was plenty of food so I was gifted a plate of leftover chicken, gravy and cupcakes.
Nothing that I know of.
He is taking me out to dinner and dancing.
Here's were we are going.
Old Martina's Hall - a Ranchos de Taos, New Mexico Landmark Restaurant, Dance Hall & Beer Garden
I am soooo close to having a proper kitchen. I can't wait to be reporting what meals I/we are preparing. He cooks too.
Ended up making Indian Spiced Shrimp (https://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3892) served on a bed of jasmine brown rice with steamed broccoli, a tomato-fennel-feta salad drizzled with meyer lemon olive oil and white wine vinegar. For dessert, we had Red Velvet Cupcakes (Red Velvet Cupcakes - Country Living) (frosting was changed--I melted 4 oz of dark chocolate and added that to the frosting and whipped it again before piping it on the cupcakes), and some fresh blackberries.Something with shrimp. I haven't quite gotten there, yet. It is snowing. I am planning on baking some Red Velvet Cupcakes, but first I better snow blow the driveway, bring The Girls some more water and feed the woodstove.
Black bottom cupcakes are chocolate cake batter with a dollop of cream cheese-chocolate chips in the center. Bake. Eat. Have another one.
This recipe calls for miniature choc chips, otherwise it is the recipe we use.
I would never use Miniature chocolate Anything.
Black Bottom Cupcakes I Recipe - Allrecipes.com
Sounds good p.a.g. Back home I used to be able to buy cod cheeks. Those always impressed me as poor man's scallops. They were yummy! Now I live in New England and have yet to see a cod cheek to save my life! I think the fishermen save that part for themselves...I made cod chunks sauteed in lemon, butter, dill, and garlic. The liquid from it was really tastey so I thickened it just a little with a sprinkling of flour to make it into a sauce. Usually I don't like any remaining liquid from cooking fish because it's too "fishy" for me but the cod was really mild. It ended up tasting almost similar to scallops.....
That's the exact meal I've decided to cook Dave. Is that really a rib eye steak?
Dave, your dishware looks like a Royal China Currier & Ives pattern. Is it?
Black bottom cupcakes are chocolate cake batter with a dollop of cream cheese-chocolate chips in the center. Bake. Eat. Have another one.
This recipe calls for miniature choc chips, otherwise it is the recipe we use.
I would never use Miniature chocolate Anything.
Black Bottom Cupcakes I Recipe - Allrecipes.com
That it is Katie! I grew up with that pattern. Years ago when I went away to grad school my Mom gave me a few pieces to take with me. Since then have been slowly building up my set as I find pieces in thrift stores. My Grandmother recently gave me all her big serving platters and bowls for the set that she had.
Kayelle - That is what the package said... boneless rib eye steaks. Usually don't get boneless and pre-packaged steaks but these were on a SELL TODAY sticker sale. Picked up all they had and tossed em into the freezer.
Hey, I understand it's hard to pass up SELL TODAY stickers Dave! I'm used to them looking like a slice of prime rib. The bone on mine is always gifted to the darling little dog who lives across the street.