vitauta
Executive Chef
try as i might, i can't stop thinking about that tender, buttery, asparagus...just this once--this one single time--why not, i deserve it--okay then....
What's for Dinner? Fri 11th of May 2012
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Right! But for me here in Bama, it's 6am! This is what I love about this site! It's so cool to know that you are over there in the middle of your day planning dinner, and I am here in the US drowning myself in my morning coffee! I hope the rest of your day is fantastic!
And I'm still sleeping 'cuz I can
Today was the last of the Nurse's Treats and we were well fed, again! Chili and cornbread, prepared by the auxiliary staff, secretaries, ward clerks...It was great. Once again I am still too stuffed to think about eating much tonight! I've had a couple of pomegranate popscicles.
FluffyAngel
Senior Cook
Last day of Nurse's week but the only day I worked at the good facility (2 jobs). The administrator grilled for us: hamburgers & hotdogs & fixing's, had some of the best potato salad ive ever had made by our supply person, cheesecake made by the secretary, chocolate cake, chips, soda, & coleslaw.
Aunt Bea
Master Chef
I always compare the cost of things to the price of a drink in the local saloon. The local asparagus was $3.00 a bunch at the farmer's market and I get two meals out of a bunch. That seems like a bargain compared with the price of a beer or a cocktail and I never in my life left a saloon after only one drink, although there was a time in the distant past where I did not buy nearly as many as I consumed!
Austral
Assistant Cook
7:30pm Saturday (Sydney time) when I saw this thread. Just jumped online before heading to the kitchen.
I'm doing Chilli, Lime & Ginger Chicken Stir Fry with Udon Noodles. Had to be something that I could whip up in 20 mins. It's Mother's Day tomorrow and I have to be at the restaurant at 6am to start prepping for breakfast. 100 people booked by 9am (not including walk ins). HELP !!!
I'm doing Chilli, Lime & Ginger Chicken Stir Fry with Udon Noodles. Had to be something that I could whip up in 20 mins. It's Mother's Day tomorrow and I have to be at the restaurant at 6am to start prepping for breakfast. 100 people booked by 9am (not including walk ins)
. HELP !!!
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Rocklobster
Master Chef
vitauta
Executive Chef
Rocklobster
Master Chef
Yes. And lovely they were. Every once and a while you get something that is exceptionally good. These were the best I have had in a long while. Large, plump, tender and very fresh. Mussels are a great value. That pan was only 5 bucks....It fed three of us with corn on the cob and a box of chips from the truck down the block.....ohh those lovely mussel morsels peeking out from their shells....
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vitauta
Executive Chef
i've been asking this a lot lately, but will you marry me please--cook for me on rainy days when pac isn't grilling his fabulous chicken parts and salt & pepper and tattrat just aren't in the mood?
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FluffyAngel
Senior Cook
PrincessFiona60 said:I think I gained 15 pounds this week...too much food!
You ain't just whistling Dixie! I missed out the rest of the week but I'm sure my pants will thank me. The administrator of that place took all the Nurses out for lunch at Applebee's while the DON held the keys, the next day they had food catered in, Thursday they grilled steaks... I've never worked in a facility that went way out like this. I have to admit - I'm loving' it. I scored gift cards/certicates totaling $60.00 besides the usual keepsakes and trinkets & T shirts. I was impressed.
Rocklobster
Master Chef
Sure, why not? I have had many jobs over the years. I could try being a kept man for a while. Just keep a steady supply of cold beer in the house, lots of food and I have no reason to go out....
vitauta
Executive Chef
i do--beer for fantasy meals forever.... (sigh)
GotGarlic
Chef Extraordinaire
I made big salads for each of us, then we had leftovers. DH had a cup of posole and I had Thai peanut noodles with grilled chicken and chard from the garden.
CWS4322
Chef Extraordinaire
Thanks for the link, Whiskadoodle (and for the compliment). I don't particularly like rhubarb desserts, so I was trying to find recipes to stretch my mind (and palette). Let's face it, most of us think of rhubarb as a dessert element, so I had to have some help figuring out how to use it "outside of the crust" and using ingredients I had on hand. The Chard also came from the garden (and there is more of that to come as well). The won tons were an experiment I tried last year--I refined the ingredients a bit (according to taste and what I had on hand). They were a hit with the "rhubarb pie" fan.
I had a chance to visit the link today and bookmarked it. There is a lot more rhubarb to come--we have 5 prolific plants at the farm.
