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Old 06-20-2019, 05:19 PM   #1
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Natn'l Vanilla Milkshake Day~6/20/2019~What's For Dinner

I LOVE Vanilla Ice Cream, therefore I really like Vanilla Shakes.
HEH! I've a tub in the deep freeze

… but let's talk about What's For Dinner first

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Poor Husband (I'm still calling him this) asked for this again,
grown-up kids meal

I'll crisp-up some sliced Hot Dogs and serve it with
Mac`N Cheese and Peas&Carrots

Oh and a Vanilla Milkshake for dessert

What's for dinner at your place?

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Old 06-20-2019, 05:38 PM   #2
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I breaded only three of the six pork chops in the package, so I'll pan fry the last of them with shallots and apples (and Calvados brandy) tonight. We have potatoes from Sunday, along with plenty of roasted carrots, but I might steam up some broccoli just for the color. Probably passing on salads so that we'll have room for strawberries later tonight - with vanilla ice cream. IMO it's best used over fruit or dessert. I'd rather have a hot fudge milk shake.
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Old 06-20-2019, 05:55 PM   #3
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Probably leftovers. I've felt under the weather all day and ate only a cup of coffee and a bowl of cereal. Things seem to be looking up so I may eat the leftovers from yesterday's lunch-lobster mac and cheese.
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Old 06-20-2019, 06:30 PM   #4
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It's been years since I've done a pot roast and I'm following this recipe today https://www.foodnetwork.com/recipes/...recipe-1922380
adding a saved parm. rind to the liquid, as suggested by GG at the recent pot roast thread. It's sure smelling good on this June Gloom day.
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Old 06-20-2019, 06:39 PM   #5
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That’s a very tasty recipe. We like it a lot.
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Old 06-20-2019, 07:04 PM   #6
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Quote:
Originally Posted by Andy M. View Post
That’s a very tasty recipe. We like it a lot.

Andy, what starch do you serve it with? I'm thinking Polenta would be good. BTW, hope you're feeling better.
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Old 06-20-2019, 07:14 PM   #7
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Andy, what starch do you serve it with? I'm thinking Polenta would be good. BTW, hope you're feeling better.
I tend to serve my pot roasts with mashed potatoes. They pair well with all the delicious gravy.
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Old 06-20-2019, 07:33 PM   #8
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Quote:
Originally Posted by Kayelle View Post
It's been years since I've done a pot roast and I'm following this recipe today https://www.foodnetwork.com/recipes/...recipe-1922380
adding a saved parm. rind to the liquid, as suggested by GG at the recent pot roast thread. It's sure smelling good on this June Gloom day.
KL, which thread is that?
And how's SC? He hasn't been around DC much lately
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Old 06-20-2019, 07:38 PM   #9
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Quote:
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Andy, what starch do you serve it with? I'm thinking Polenta would be good. BTW, hope you're feeling better.
I've served it with both polenta and egg noodles. It's one of our favorites, too.
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Old 06-20-2019, 07:41 PM   #10
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We still have leftovers. Last night we ordered takeout from the Middle Eastern place downtown and have some left, and we have smoked pork shoulder and homemade burger buns from Sunday, as well as assorted bits and pieces. I'll just put together a couple plates till there's enough.
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Old 06-20-2019, 07:47 PM   #11
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Originally Posted by Kaneohegirlinaz View Post
KL, which thread is that?
And how's SC? He hasn't been around DC much lately

The pot roast thread was back in April.. I sure miss Joel. Pot Roast for Mark


Souschef is doing great and in the kitchen as we speak making salads for tonight, and grating Parm cheese for the Italian pot roast.
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Old 06-20-2019, 08:35 PM   #12
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I'm getting things packed for a trip to Port Arthur for a 40-year HS reunion party. So, it is just grazing tonight.

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Old 06-20-2019, 09:05 PM   #13
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Asparagus, broccoli and beet greens. Mac and no-cheeze sauce with hot sauce.
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Old 06-20-2019, 09:59 PM   #14
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I ran into some red grapes when pulling things out for supper, so I roasted those to go with the meal. Just a bit of dry rosé, too.
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Old 06-21-2019, 12:11 AM   #15
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No vanilla milkshake here, but I did make a smoothie, with banana, pineapple, and coconut - one of my favorites.

I dug out over 3 lbs of grilled tomatillos from the freezer this morning, to use them up before I start harvesting again (there's still a bunch more!). I made 3 different types of salsas with it - the kind where the purée is "fried", and cooked down stirring, to concentrate the flavors. One is a green peanut sauce, which reminds me of a Thai flavor, with the sour tomatillos, in place of tamarind, plus the peanuts and chiles. The other, tomatillo salsa with roasted garlic and chipotles, though the original recipe called for moras, which I used, along with moritas. The last was a simple tomatillo salsa, with serrano peppers (I used superchilis, in place), and combined this with some shredded chicken and greens, to make soft tacos in corn tortillas, with a little crumbled queso fresco. The other two salsas went back into the freezer, but at least I made some room!
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Old 06-21-2019, 12:29 AM   #16
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Quote:
Originally Posted by kaneohegirlinaz View Post
i love vanilla ice cream, therefore i really like vanilla shakes.
Heh! I've a tub in the deep freeze

… but let's talk about what's for dinner first

Attachment 35263
[file photo]

poor husband (i'm still calling him this) asked for this again,
grown-up kids meal

I'll crisp-up some sliced hot dogs and serve it with
mac`n cheese and peas&carrots

oh and a vanilla milkshake for dessert

What's for dinner at your place?

Click image for larger version

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Views:	19
Size:	77.6 KB
ID:	35265
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Old 06-21-2019, 09:17 AM   #17
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It's been raining every day for about a week now.

Made homemade chicken soup (using the bones and skin from rotisserie chicken and a b/s chicken breast) served over brown rice and topped with Parmesan Reggiano & Pecorino Romano cheeses.

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DD went to Ikea and picked up a bamboo cutting board and pitcher.

When DD gives you a pitcher ... you make lemonade.

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Old 06-21-2019, 10:21 AM   #18
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We had a really good breakfast out with friends so dinner wasn't a priority for us..

Grazed on salami, cheese and crackers early afternoon..

I made a strawberry pie so that became our dinner..

Ross
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Old 06-21-2019, 02:47 PM   #19
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I had leftovers from Chinese delivery - ginger chicken and a mixed vegis dish.
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Old 06-21-2019, 04:21 PM   #20
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I guess I remember now why I haven't made a pot roast in years.

The recipe was tasty alright, but I really really really don't like beef that has to be cooked long enough to make it edible. I'll stick to my juicy rare and tender steaks till I forget again why I don't cook pot roasts.
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