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Old 04-11-2019, 12:36 PM   #11
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Quote:
Originally Posted by luckytrim View Post
Last Night's Pan-Fried Calf's Liver & Onions, Idaho Mash under Creamed Corn, Cuke Salad...


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Looks good, and I'm so hungry for liver & onions. I gotta have bacon too.
There's a good diner that has it on the menu as SC won't eat it and he can have something else. I always tell the waiter that if it's over cooked I'll be sending it back. I like it pink.
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Old 04-11-2019, 04:56 PM   #12
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I'm working on new ways of using the preserves I made last year. Last night I mixed together the last of a jar of hoisin sauce, homemade blackberry jam made with honey from our hives and homemade Dijon-style mustard and used it as a glaze on grilled chicken legs. It was really good. I served it with grilled potato salad and a citrus salad with mint from the garden.
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