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Old 03-12-2007, 04:58 PM   #21
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Not cooking !! Girls Night Out ! DH has a class !

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Old 03-12-2007, 06:11 PM   #22
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still thinking about it...

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Old 03-12-2007, 07:16 PM   #23
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In the fridge is one of my favorite cominations, goat cheese, spinach and mushrooms. I might make pasta, I might make an omelette.

Dessert has two options:
Mint Choc Chip Ice Cream
Double Choc Torte (yes, we're still working at it, it's halfway gone) with strawberries & whipped cream.
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
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Old 03-12-2007, 08:39 PM   #24
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Dinner for us was a Grill-a-thon:

Meat: Grilled pork chops seasoned with Montreal Steak Seasoning
Veggie: Grilled mushrooms and onions, seasoned with salt, pepper, thyme, and sage.
Starch: Idaho potatoes, cut into large chunks, and wrapped in foil with a little margarine, salt, pepper, garlic powder, and onion powder.

The chops, though thin, were perfectly cooked. We've been doing grilled mushrooms with a lot of stuff as work, so I decided to do some at home. They were great! The potatoes were a thing I used to do all the time, but haven't done recently. They were perfectly cooked as well.

PeppA love it. Her only complaint, was that I didn't cook enough grilled mushrooms.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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Old 03-12-2007, 08:51 PM   #25
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Tonight's supper was pretty good. Grilled cheese on homemade pain de mie, leftover broccoli-ham soup and a handful of frozen strawberries for dessert. If nothing else, it was a colorful meal.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 03-12-2007, 10:23 PM   #26
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I made Salmon Patties, cole slaw and homemade seasoned fries.
Se non supporta il calore, vattene dalla cucina!
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Old 03-13-2007, 11:35 AM   #27
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Since the market had lovely large Poblano peppers, I bought 4 for my baked version of "Chilis Rellenos". Roasted & skinned them, then made a careful longitudinal slit & removed the seeds. I then stuffed them with a 1/2-&-1/2 mixture of grated sharp cheddar & Monterey Pepper Jack cheeses. Put a thin layer of canned red enchilada sauce in the bottom of a baking dish, laid the peppers in, & covered with the rest of the sauce. Baked for 15-20 minutes in a 350 oven & served atop a bed of commercial red beans & rice mix with a green salad alongside.

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