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Old 11-04-2006, 08:07 AM   #1
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Saturday 4 November dinner

Saturday is my favourite day to prepare dinner lately. It's all about what's fresh, what's in season, and what we want.

Tonight I'm making ravioli stuffed with sausge and broccoli rabe (I get them from a place called Taluttos on 9th Street in Philly). I'll make a sauce of butter, fried sage leaves, pancetta and sun dried peppers.

Next, we'll have a salad with boston lettuce topped with dried apricots (reconstituted in port) with ricotta salade cheese crumbled over that.

Dinner will be chicken piccata over polenta with sugar snap peas.

Those cream puffs I posted about earlier this week are going to be made this afternoon for dessert.

I think cocktails will be something with tequila, not sure what. Wine is one of the bottles we have from the Sideways tour...

I hope everyone enjoys the day, it's gorgeous but chilly over here.

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Old 11-04-2006, 08:21 AM   #2
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thank you vb, same to you.

there is a nip in the air this mornin'. i used to love saturdays like this, for playing football or street hockey. you could play all day and never get tired or dehydrated.
unfortunately, i'm stuck at work today, with no windows.

tonight, i'm going to make gratinata of veal, with fresh zucchini, rosemary, and sage (the last from the garden.)

dw bought turkey burgers stuffed with spinach and feta, so we may have those as an early meal/late lunch, then eat dinner around 9pm.

i may have to go back up to massachusetts this evening tho. last night, these two mysterious women paid me to park across the street from this house in south grafton at 2am with a pastrami sandwich from katz's deli. she gave me $500 for it!

it was easy money, i just had to sit there for a few minutes, playing a phish cd.

she said she may have me do it again tonight.
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Old 11-04-2006, 08:34 AM   #3
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a pork roast, trimmed Kenya beans and home grown carrots. I don`t think I`ll bother with any carbs as that leaves more room for extra veg :)
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Old 11-04-2006, 08:55 AM   #4
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Old 11-04-2006, 09:00 AM   #5
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I am the exact opposite to VB today...I've got so much store cupboard stuff to use up. Tonight we are having roast carrots, flagolet beans (a store cupboard tin) and a nice rump steak from next door.....one of the bullocks ate a lot of my parents garden this year, leaning over the fence, so his rump is pay back time, lol.

It was minus four here last night, temperatures dropped quickly this week. so hot food is the order of the day. Plus one of my cats has caught a cold, so I am cooking chicken for her....the vet said to "baby" her, so she is riding around using my jumper as a papoose, so I'll spend more time cooking for her than us, lol.

Yes its chilly but stunning here today, its early afternoon and we still have frost on the ground.
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Old 11-04-2006, 10:27 AM   #6
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Wink

Nothing goes together, grilled marinated pork sirloin chops, fettucine alfredo, spicey shrimp (that I didn't fix last night) and crusty bread. Making a chocolate cake w/cream cheese frosting. Have a good one !
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Old 11-04-2006, 11:55 AM   #7
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OK Vera, when you reconstitute your apricots in port do you gently simmer? Are you going to chop them at all? I'm interested in that as I was planning on a different salad for tonight but I might incorporate that into it.

Still undecided on dinner here. Will be checking back for more inspiration later.
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Old 11-04-2006, 04:47 PM   #8
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Lemon artichoke chicken, asparagus, wild/brown rice, and a tossed green salad with roasted garlic vinaigrette.
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Old 11-04-2006, 04:58 PM   #9
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chicken pizza
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Old 11-04-2006, 05:50 PM   #10
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Quote:
Originally Posted by Alix
OK Vera, when you reconstitute your apricots in port do you gently simmer? Are you going to chop them at all? I'm interested in that as I was planning on a different salad for tonight but I might incorporate that into it.

Still undecided on dinner here. Will be checking back for more inspiration later.
I slice them first, then put them in a bowl with the port and nuke it for about a minute.
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