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Old 07-19-2012, 08:16 PM   #31
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We're having Greek pita sandwiches and pita chips with tzatziki. I marinated chicken in lemon juice, garlic, oregano, evoo and S&P, then cooked it on the grill pan. I also sliced a roma tomato and red onion from the garden, along with some romaine, to go in the pitas.
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Old 07-19-2012, 08:19 PM   #32
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Breakfast for dinner - Over easy eggs, bacon, potatoes & onion fried in bacon fat and English muffin

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Old 07-19-2012, 08:35 PM   #33
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oh, mofet, that looks deeelicious!

your eggs are always so perfect!
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Old 07-19-2012, 08:47 PM   #34
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oh, mofet, that looks deeelicious!

your eggs are always so perfect!
Thank you Bucky!
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Old 07-19-2012, 09:37 PM   #35
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Ever since that doggone person who I won't identify brought up soft boil't eggs and teaching Junior how to make different egg methods, I have had eggs on the brain. I am not a breakfast person usually, so when I make eggs, it's usually for dinner. Eggs for dinner has been on my short list menu all week.

Ms Moffet, yours look Perfect. I say this too, because I reserve Over Easy For Only Select Chefs At Small Diners where I can keep a Sharp Eye how they make 'em. Otherwise, at home, I go for over medium and with no danger breaking the yolks. I have to try over easy ( again). I know I can make good taters and bacon.

Hot Diggity. I made a pretty good dinner too! I made my first batch of Pesto this morning. Then I fired up the grill and quick grilled 2 boneless skinless chix breasts. Later, when I was blanching and freezing baby string beans, I saved a handful of those. This afternoon I made a quick trip to the store and brought back some kalamata olives and a few spoonfulls of other assorted Mediterranean olives ( which I knew what they were at the time, but promptly forgot), and some baby tomatoes and scallions. i was going to mix these altogether with some linguine, but by the time I got done chopping up some bell pepper, serano chile, zukes and cukes and the diced chicken, It was a pretty good size bowlful. I skipped the pasta.

Pesto with chicken and vegetables, well chilled. Served it up with some toasted garlic bread. I can hardly wait to sneak into the kitchen for Midnight Snacks.
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Old 07-19-2012, 09:42 PM   #36
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Originally Posted by Whiskadoodle View Post
Ever since that doggone person who I won't identify brought up soft boil't eggs and teaching Junior how to make different egg methods, I have had eggs on the brain. I am not a breakfast person usually, so when I make eggs, it's usually for dinner. Eggs for dinner has been on my short list menu all week.

Ms Moffet, yours look Perfect. I say this too, because I reserve Over Easy For Only Select Chefs At Small Diners where I can keep a Sharp Eye how they make 'em. Otherwise, at home, I go for over medium and with no danger breaking the yolks. I have to try over easy ( again). I know I can make good taters and bacon.

Hot Diggity. I made a pretty good dinner too! I made my first batch of Pesto this morning. Then I fired up the grill and quick grilled 2 boneless skinless chix breasts. Later, when I was blanching and freezing baby string beans, I saved a handful of those. This afternoon I made a quick trip to the store and brought back some kalamata olives and a few spoonfulls of other assorted Mediterranean olives ( which I knew what they were at the time, but promptly forgot), and some baby tomatoes and scallions. i was going to mix these altogether with some linguine, but by the time I got done chopping up some bell pepper, serano chile, zukes and cukes and the diced chicken, It was a pretty good size bowlful. I skipped the pasta.

Pesto with chicken and vegetables, well chilled. Served it up with some toasted garlic bread. I can hardly wait to sneak into the kitchen for Midnight Snacks.
Thank you. I like my NOT brown at all but I make mine last and the pan was a bit hotter than I thought this time. I hate brown eggs but I had to deal with it tonight. LOL
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Old 07-19-2012, 10:09 PM   #37
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Yes, I am finicky about how my eggs turn out and are served too. At home, I have started over, treats for the kids on the first ones. At a restaurant, I peek at the undersides and peel off any browned parts as well as around the edges if cooked beyond my preference. They are probably still good, just me. I think cooking taters in bacon grease and eggs in butter is the way for me to go. Well, I don't have an issue with most other foods, not sure why I like my eggs "just so".
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Old 07-19-2012, 10:13 PM   #38
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Tortilla chips and Green chile cheese dip!
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Old 07-19-2012, 10:28 PM   #39
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I'm going with a veggie stir fry (wonder why!). I might add some brown rice...or not. Maybe some tofu, or not. Gotta use up a bunch of these garden veggies.
Changed my mind--went with a grilled steak, grilled zucchini, and a super-sized serving of steamed beans, peas, broccoli tossed with EVOO and my friend's homemade curry powder (enough for four servings...). I still have a whole lot of veggies to eat...picking up the replacement part to my juicer tomorrow--I'm going to be drinking my veggies next week. Has anyone frozen fresh veggie juice? Tips?

Lens on my camera was dirty--pic turned out like crap. Hopefully I've fixed that.
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Old 07-19-2012, 10:37 PM   #40
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A piece of toast. We went with friends today on a "booze cruise" for lack of a better term, and DH has crashed and burned.....no eating out for us.
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