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Old 03-06-2018, 01:13 AM   #11
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Quote:
Originally Posted by Kayelle View Post
That glaze sounds really good, except I don't care for cooked salmon...
I've found that if you use strong enough seasonings and cook it long enough plus a couple of minutes, you really can't tell it's salmon. Of course, every salmon lover in da house would be appalled, but hey!, I'm eating that good-for-you salmon.


We had big kitchen sink salads and finished the creamy chicken-wild rice soup. I also made a pan of cornbread to serve up with dinner - White Lily cornbread blend to make them from scratch. The recipe says 1 to 2 Tbsp sugar optional, to taste. I did put in about 2 tsp. It took the kinda sour taste I sense when there is no sugar at all, but to my northern taste buds it seemed that there wasn't any sugar added anyway. Perfect for a savory supper.
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Old 03-06-2018, 07:47 AM   #12
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We visited India last night. Kashmiri meatballs, lamb, plus a carrot and onion salad, a roasted beet and yoghurt salad, and basmati rice. Lots of different spices used. Even the oil the meatballs were browned in had spices cooked in it first.
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