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Old 05-07-2010, 04:34 PM   #11
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I'm fixing kielbasa with cabbage and potatos tonight, haven't had that in quite awhile.
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Old 05-07-2010, 05:05 PM   #12
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Buffalo wings and sauteed veggies - zucchini with mushrooms and onions, I think.
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Old 05-07-2010, 05:35 PM   #13
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cream of wheat.
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Old 05-07-2010, 05:35 PM   #14
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cream of wheat.
On purpose?
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Old 05-07-2010, 05:37 PM   #15
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I had 2 tacos not overly stuffed. I love homemade tacos because I can have them my way with lots of Frank's hot sauce!!
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Old 05-07-2010, 06:52 PM   #16
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Me too! I am giving it another try. I put it on at 7:00 this morning before I went out and I used your recipe, Alix, so I am hoping that it will finally be a success! Funny, I can make a great beuf bourguignon but not pot roast!
I DID IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I actually made a fall to pieces tender tasty pot roast! Only hope the veggies and gravy turn out as good. Oh, only downer is that it is done a little early. But it will keep!
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Old 05-07-2010, 07:16 PM   #17
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On purpose?
luv cream of wheat! )meant to post on another page!
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Old 05-07-2010, 07:41 PM   #18
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I DID IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I actually made a fall to pieces tender tasty pot roast! Only hope the veggies and gravy turn out as good. Oh, only downer is that it is done a little early. But it will keep!
congrats!!


actually if you let the pot roast cool. then reheat it will slice into nice slices. which will make nice sammies tomorrow.
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Old 05-07-2010, 08:33 PM   #19
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Chicken fajitas.
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Old 05-07-2010, 10:21 PM   #20
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Our Wegmans market has had Fiddleheads recently, & in fabulous shape. (So often when markets get them they look like they've been through the mill.) These have been really firm, green, & nice. So picked up 3-4 handfulls today along with some of the first LIVE CHESAPEAKE BAY SOFTSHELL CRABS of the season!!! What a thrill! Bought 4 of those babies - alive & kicking - & had a real springtime feast: Blanched & then sauteed the fiddleheads in butter with some Cavender's Greek Seasoning, & served them alongside those lovely crabs, which I killed/cleaned (they were alive & kicking); dredged in flour heavily seasoned with Monterey Grill seasoning, Italian seasoning, granulated garlic, & freshly ground black pepper; & sauteed in extra-virgin olive oil for 4 minutes on each side. Removed crabs to a warm plate in the oven & added some dry white wine (Pinot Grigio) to the pan, along with fresh lemon juice, 4 cloves of roughly chopped garlic & a handful of chopped Italian flat-leaf parsley to the pan. Sauteed for a few minutes & then whisked in 4 tablespoons of butter until emulsified. Poured sauce over crabs & served with the fiddleheads & a nice tender spring greens salad. Ambrosia!!!!
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