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Old 03-05-2006, 11:37 AM   #11
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Oh Jkath, wish we had an italian market down here. We have nothing but fruit markets. We will be grilling today hopefully too.
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Old 03-05-2006, 11:39 AM   #12
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heyyyyyyyyyy! Start one, Dina!
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Old 03-05-2006, 11:46 AM   #13
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2 sick kids, dh at work, I'll probably end up snacking all day. If anyone feels like making me dinner, come on over (and bring your husband too, I can put him to work cleaning house). lol.
I'd like to make some apple galettes and something tasty for dinner but odds are it won't happen for a few days. Happy cooking everyone!
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Old 03-05-2006, 11:46 AM   #14
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Let's see, I've two chickens,going to lift the skins and put an herb,butter mix on the meat, then roast the chickens, will make some stuffing, garlic mashed potatoes, asparagus, eggplant mozzarella rolls, tossed salad and peach cobbler for dessert. Now tho, it's time for our Sunday breakfast date..

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Old 03-05-2006, 11:51 AM   #15
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corazon...I think you need to go to kadesmas!
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Old 03-05-2006, 12:07 PM   #16
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Quote:
Originally Posted by jkath
corazon...I think you need to go to kadesmas!
I always want to go to kadesma's! She always makes the best meals, my mouth waters each time I read about her dinners. I'd love to go for the company too and have her boys and Olivia meet my two. It would be a great night indeed.

I think all of us on dc probably want to go to kadesma's!
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Old 03-05-2006, 12:56 PM   #17
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I am roasting a small Amish chicken with fresh herbs and lemon, roast potatoes and carrots. Also making a small pot of stuffing and green beans. Leftover apple pie for dessert.
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Old 03-05-2006, 01:44 PM   #18
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What I have decided what to make for dinner is Kitchenelf's Linguine with Shrimp Sauce. I guess I better get off the computer and get going with the cookies and apple pie.
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Old 03-05-2006, 02:05 PM   #19
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Salmon tonight, with scalloped potatoes. Haven't made up my mind on a sauce for the fish yet.
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Old 03-05-2006, 02:31 PM   #20
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here's one mudbug, for a lemon ginger sauce-
http://www.taunton.com/finecooking/p...0010_rec01.asp
or pesto crusted
http://www.taunton.com/finecooking/p...0086_rec08.asp
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