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Old 09-02-2015, 11:22 AM   #1
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Hump day dinner 9/2/15

Momofuku's pork belly buns with a radish/carrot slaw. Roasted the pork belly Saturday so it just needs to be sliced and warmed. Made extra pickles when we had the Bahn Mi sandwiches last week. The ingredients for the buns are out and ready to mix in a couple of hours. Just have to find the steamer baskets. We still have to search for things we don't use often since the move with everything in new places.

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Old 09-02-2015, 12:04 PM   #2
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Lemon Garlic Roasted Chicken Thighs, Lemon Herb Risotto, roasted broccoli and Rustic Garlic Cheese bread. Can't wait!
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Old 09-02-2015, 12:22 PM   #3
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Leftovers. I'm just about ready for my major shopping trip of the month tomorrow.
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Old 09-02-2015, 01:09 PM   #4
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Grilling a ny strip for me and a pork chop for the mrs.
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Old 09-02-2015, 03:10 PM   #5
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Hamburgers made with carmelized onions, and bowls of creamy tomato soup. Yogurt with fruit and granola for dessert.
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Old 09-02-2015, 03:58 PM   #6
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Chicken and Stovetop Stuffing casserole. Got a whole fridge full of leftovers, but DH wants something else "different".
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Old 09-02-2015, 05:02 PM   #7
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I'm defrosting a pork tenderloin. I think I'll cut it into filets mignon and par sear them. Some buttered noodles and a veggie will help make the plate look full.
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Old 09-02-2015, 05:06 PM   #8
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Cheeseburger, salad, a giant Claussen pickle and iced tea!
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Old 09-02-2015, 05:22 PM   #9
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Lightbulb

I rehearsed again a tried out (successful) recipe for stuffing - as a side dish for a forthcoming dinner party. I had obviously deemed it worth keeping ages ago since, although still good, it needed tweaking.

It was bacon, garlic, onion, toasted pine nuts and pistachios, spinach and fresh crumbs. There was not really enough crumb to ratio of rest of ingredients - it didn't come together/mesh well. So I have adjusted the recipe. Knowing how to improve something is what separates a cook from a better cook!
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Old 09-02-2015, 06:40 PM   #10
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Sort of breakfast for dinner-- bacon, scrambled eggs with green onion and melty smoked gouda, the last of the tabbouleh from yesterday. I thought it would last longer, although I had some for breakfsst too. Have to make more. Oh, and a sliced tomato on the side of the plate. Yum yum.
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