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Old 06-17-2015, 04:57 PM   #11
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Plans are to make Linda's pot of pork with potatoes, a salad, and beets with butter and lemon juice.
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Old 06-17-2015, 05:50 PM   #12
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Got a turkey loaf in the oven. I'll make some mac and cheese on the stovetop and have salads for the veggie.
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Old 06-17-2015, 06:49 PM   #13
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Good sounding dinners here, as usual.

Nickee, let us know how your black current cinnamon rolls turn out - it sounds really good.

I'm having a tomato, avocado, and red onion salad with vinaigrette for dinner. Had a tomato sandwich on rye for breakfast this morning. Good thing I love them. I picked these guys today, it's attack of the patio tomatoes here!
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Old 06-17-2015, 07:13 PM   #14
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Sandwich night here. I've made egg salad, tuna salad and ham salad. Lettuce is picked and washed and there's some veggies sticks in the fridge.

Folks can assemble their own - hopefully on a paper towel so there'll be no dishes. :)
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Old 06-17-2015, 07:22 PM   #15
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Quote:
Originally Posted by Cooking Goddess View Post
I have the crock pot going with corned beef and cabbage carrots.
Forgot to put the cabbage in! Fuzzy-brain day here today.
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Old 06-17-2015, 07:45 PM   #16
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I'm doing Korean quesadilla's tonight with our leftover chicken.
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Old 06-17-2015, 08:08 PM   #17
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Worked late. Just brought home some stuff from the deli...brats, sourkraut, buns, stuffed baked potato, broccoli salad, greek pasta salad, Budweiser(those were in my fridge)...
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Old 06-17-2015, 08:18 PM   #18
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We're going to have a Newman's Own pizza, but for a starter, I made crostini with homemade French bread (thanks, Katie!), homemade pesto with basil and parsley from the garden, and Roma tomatoes.
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Old 06-17-2015, 09:09 PM   #19
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Another day in the commercial kitchen cooking for the food photographer. I now have an assistant (first-year culinary school student). I gave her the Chef's recipe for a curry dish using smoked haddock, with curry risotto, poached pears, and scallops. I want to mentor her, so gave her the more interesting recipe today. Next week, she'll get to decipher the recipe that needs additional steps, etc. She found it to be a challenge to "pause" for the photographer as she was cooking. It takes time getting used to doing that.


I tackled the quinoa zucchini fritters, salad, and smoked (dry) trout. I made that with gluten-free bread crumbs and flour so that the boss could eat it. A grilled flat iron steak with a tomato "salsa" and orzo and spinach side. That dish got a thumb's down. That one I didn't leave for the boss--except for a bit of steak and the "salsa." I finally realized I could make the dishes that use flour/wheat gluten-free by faking things for the photographer so he can taste them, too.


The salsa was way too salty (sun-dried tomatoes, kalamata olives, and capers) and the meat was borderline tough even though the butcher had cleaned it for me and we cooked it on the rare side of medium rare. I have leftovers. But I'm not hungry. Kicked the steak back to the recipe developer and gave the other two dishes a thumb's up, even though I don't like pears (pears in the curry dish). Interesting flavors, addictive.
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Old 06-17-2015, 09:37 PM   #20
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Quote:
Originally Posted by taxlady View Post
Plans are to make Linda's pot of pork with potatoes, a salad, and beets with butter and lemon juice.
Stirling wasn't in the mood for pot of pig, so he made supper. It was a pasta sauce he made a couple of weeks ago with the addition of some Italian sausage, served on whole wheat linguine. It was delicious.
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