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Old 11-16-2015, 07:55 PM   #1
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Monday's dinner Nov 16 2015

I made hamburger-onion gravy served on mashed potatoes. Finally found something that broccoli goes good with, I think. Been about ready to give up on those little trees.

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Old 11-16-2015, 08:06 PM   #2
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Beef onion ragu from ATK, includes the obvious plus pancetta, salami, carrot, celery, white wine, pecorino romano.



Dessert was salted carmel apple strudel. Bought the filo and the ice cream.
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Old 11-16-2015, 08:22 PM   #3
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Small shell pasta with a ground beef pasta sauce, green beans and garlic bread.
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Old 11-16-2015, 08:36 PM   #4
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I made a long cooked tomato sauce with pork neck bones for flavor. We served that over chicken and prosciutto ravioli. Steamed string beans were the dark green veggie of the day.
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Old 11-16-2015, 08:53 PM   #5
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We had leftovers and I made salads to go with them.
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Old 11-16-2015, 09:05 PM   #6
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Leftovers. It seems like we have a neverending supply!
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Old 11-16-2015, 09:25 PM   #7
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I baked some really nice MahiMahi fish (Trader Joe's) topped with herb butter fresh from the garden..chives/ parsley/thyme/lemon zest. SC had his served over tri colored rice, and mine was on a bed of wilted fresh spinach. Glorified salads for both of us.
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Old 11-16-2015, 09:44 PM   #8
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Tri-colored rice? Is that white, brown and wild, or something else?

And I'm sure you've described your glorified salad before, but can you remind me what that means?

They both sound interesting
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Old 11-17-2015, 12:19 AM   #9
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+1 for the salad here too, please!

I slow-cookered a chunk of pork loin with sauerkraut, onions, and a bit of beer. Served that over mashed potatoes. We also had pickled beets and homemade apple sauce. I made the sauce from the apples in the crisper that were NOT living up to that fridge drawer's name.
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Old 11-17-2015, 12:41 AM   #10
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I have an idea that Kayelle's 'glorified' salad means about the same as what I call a 'loaded up' salad. Lots of goodies other than just lettuce and tomato.

This evening's dinner here was a veggie omelet. Chopped and sautéed asparagus, ham, red and green bells, onion, and the last of the parsley. Topped with a bit of cheddar, and a slice of toasted rye on the side.
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