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Old 03-30-2016, 09:36 PM   #11
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Originally Posted by salt and pepper View Post
Trout steamed in parchment paper (en Papillote) w/ rice & brocolli.




Mmmm, that looks so good. I haven't had trout since I used to go camping and catch my own. Miss it so much.
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Old 03-30-2016, 10:02 PM   #12
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Joey and Cheryl, you dinners look great! We had a wonderful seafood lunch at the lovely Aloha with a spectacular ocean view table. We're still stuffed, so maybe snacking on leftovers later.
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Old 03-30-2016, 10:38 PM   #13
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We went to a life celebration for a co-worker of DH who passed away recently. His husband is a local food writer/editor who taught the food writing class I took several years ago.

The event was at a restaurant and a group of area chefs provided the food. It was like going to a tasting. Wonderful food, great turnout. So sad for Patrick, but he seems to be managing well.
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Old 03-30-2016, 10:52 PM   #14
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I made bacon, eggs, hash browns, and toast. I used to carefully lay bacon side to side and flip it carefully. Now I just separate the slices and throw 'em in the cast iron skillet -- way easier. They come out curled up but oh well.
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Old 03-31-2016, 12:22 AM   #15
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I'm remembering how to cook. I made our crockpot roast beef, I cut up potatoes and sprinkled them with a load of garlic and herbs and olive oil in the oven and roasted those. I steamed asparagus and it was really great.

I'm remembering!
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Old 03-31-2016, 01:43 AM   #16
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Left to run errands about 3:30 or so. Wasn't gone from home even an hour when I decided to ditch three of the places I had planned on getting to, leaving me seven stops. By the time I got to my last stop I was starving. And it was 8:15 PM. Had to think of something quick.

Between a few quick picks at the store and some items on hand at home, we had mixed greens salads with corn, black beans, cheese, tomatoes, and buffalo chicken chunks. Buttermilk ranch dressing on top. Not bad for thinking on my feet!
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Old 03-31-2016, 02:55 PM   #17
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That looks delicious, CG! It's one of my favorite salads and definitely a meal in a bowl. Here's one I made from last year - I think I must have been out of tomatoes so I added sliced red bells instead. Found it was a great addition so now I add them all the time.

If you haven't tried it yet, Marie's Chipotle Ranch dressing is FABULOUS on this type of salad. I like that it's made with buttermilk instead of mayo.
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Old 03-31-2016, 03:13 PM   #18
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I made bacon, eggs, hash browns, and toast. I used to carefully lay bacon side to side and flip it carefully. Now I just separate the slices and throw 'em in the cast iron skillet -- way easier. They come out curled up but oh well.
I love breakfast for dinner almost more than breakfast for breakfast.
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Old 03-31-2016, 03:16 PM   #19
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Thanks for the dressing suggestion, Cheryl. I checked Marie's ingredients list against the bottle of Ken's that we have...shorter. That is a good thing.

Not sure how long it would take to go through a bottle of dressing with chipotle seasoning in it, but I do have ground chipotle pepper in the spice cabinet. We could always mix a bit of it into Marie's buttermilk dressing when the mood hits, though. I'll have to look for this in the grocery store when we need to replenish our creamy dressing selection.
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Old 03-31-2016, 03:57 PM   #20
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Thanks for the dressing suggestion, Cheryl. I checked Marie's ingredients list against the bottle of Ken's that we have...shorter. That is a good thing.

Not sure how long it would take to go through a bottle of dressing with chipotle seasoning in it, but I do have ground chipotle pepper in the spice cabinet. We could always mix a bit of it into Marie's buttermilk dressing when the mood hits, though. I'll have to look for this in the grocery store when we need to replenish our creamy dressing selection.
Good idea - I'll have to look for that next time I place a Penzey's order. I have their ground adobo that came with my last order, but haven't had a chance to try it yet. Chipotle powder would be something good to have on hand. Lately I've been keeping Herdez canned chipotle peppers in adobo sauce in a ziplock in the freezer frozen flat, and breaking off a little as I need it and throwing it back in the freezer. It's good mixed with ranch, or in plain yogurt or sour cream for a sauce for fish tacos.

I have a hard time going through a whole jar of salad dressing just for me, so when I buy one I'm committed to salads for a while.
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