roast heirloom turkey (free range) with stuffing (on the side) and spuds n peas. it's a 7 pounder so about 75 min will do it in convection. smells great!
Tuesday, April 22 dinner
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Inspired by GB's post (gnocchi sauce)... Since I have frozen cheese stuffed ravioli, going to pan fry them, top with lemon zest/juice, parmesan & parsley - like so eat me, delicious: The Best Gnocchi Ever In Existence; then toast some pine nuts & roast some asparagus. Need to see if I have any pancetta to add to the mix. Crusty bread & butter, & will see if I feel like a salad.
Nancy Jane
Washing Up
Dry Rub
I like Dave's idea for ribs in dry rub. Nothin' better. Oh, I can just smell them on the grill. I like Head Country Bbq sauce for finishing. I order a case every Spring.
I like Dave's idea for ribs in dry rub. Nothin' better. Oh, I can just smell them on the grill. I like Head Country Bbq sauce for finishing. I order a case every Spring.
Constance
Master Chef
We went to our hometown restaurant today and I had meatloaf, mashed potatoes & gravy, green beans, pickled beets, and a yeast roll. 
Nancy, I LOVE these ribs. They are done in the oven then finished on the grill or under the broiler with the sauce. Oh. ..I make my own sauce to go with my dry rub
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Nancy Jane
Washing Up
Ribs
Dave, I do ribs in the oven during the winter. Slow oven, sauna bath, like us Minnesota Finns. I use apple cider vinegar to tame them and a sweet spicy rub to please them. Then the bbq sauce to dress them. People bring boxes of Kleenex to my table because these ribs are so tender, tasty and good, they make them weep. I usually make a crock of my Wicked Cowgirl beans to go with them.
Enjoy your ribs and may you enjoy many more as summer approaches.
Dave, I do ribs in the oven during the winter. Slow oven, sauna bath, like us Minnesota Finns. I use apple cider vinegar to tame them and a sweet spicy rub to please them. Then the bbq sauce to dress them. People bring boxes of Kleenex to my table because these ribs are so tender, tasty and good, they make them weep. I usually make a crock of my Wicked Cowgirl beans to go with them.
Enjoy your ribs and may you enjoy many more as summer approaches.
LEFSElover
Executive Chef
DH had the above. I had peaches and cream yogurt, a gala apple and a banana, now I'm drinking vanilla/lemon Higgins and Burke gourmet tea.
YT2095
Executive Chef
here are the pics of last nights dinner:
served:
Inside:
served:
Inside:
Bilby
Executive Chef
Looks yummy!!
I had to pick my mum up so we stopped off at Sizzlers on the way back to my place. I had sizzling garlic prawns with the salad bar, and I must say, the quality of the food was higher than at lunch time. Mum had the fisherman's basket with salad bar. Even if the dessert bar was any good (which it never has been nor probably ever will be), I never end up with room for dessert!!
I had to pick my mum up so we stopped off at Sizzlers on the way back to my place. I had sizzling garlic prawns with the salad bar, and I must say, the quality of the food was higher than at lunch time. Mum had the fisherman's basket with salad bar. Even if the dessert bar was any good (which it never has been nor probably ever will be), I never end up with room for dessert!!
expatgirl
Master Chef
my dinner ala by myself is boring compared to the rest of y'alls--just poaching some chicken breasts in broth with red wine and cut up onion and garlic on top served with salad and zucchini---as I said boooring..........
