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Old 05-20-2011, 04:53 PM   #11
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Tonight brandied chicken breasts,peas with toasted pine nuts sliced green onions and marinated tomatoes be sure to pick ripe heirlooms of different colors.I've got orange,yellow,green striped and red and black.
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Do you go to a farmers' market for your tomatoes? I have trouble finding any variety in the grocery store.
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Old 05-20-2011, 05:11 PM   #12
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I have a big pail of baby spinach that I have been trying to use up, so it will be some kind of spinach salad tonight. Probably with boiled egg, anchovies, and other crunchy veggies...

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I remembered I had a cold chicken breast in the fridge, so I went with that.
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Old 05-20-2011, 05:27 PM   #13
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Do you go to a farmers' market for your tomatoes? I have trouble finding any variety in the grocery store.
The grocery I go to goes out of their way to get items I like. They buy from local farmers and anyone who has something to sell. One of the fellows plants and sells sweet frying peppers Cubanells what a treat they are, They also sell tomatoes Heirlooms my favorite and with all kinds of colors. You name it they will get it for you. I could go to a farmers market but am just learning to walk alone without a walker so pushing a basket is much easier than having people jostle you around

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Old 05-20-2011, 05:41 PM   #14
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Broiled strip steak (8oz per person), mashed potatoes and steamed asparagus.
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Old 05-20-2011, 05:45 PM   #15
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Finishing up this week's leftovers. It will be a smorgasbord of food!!
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Old 05-20-2011, 05:48 PM   #16
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How are you steaming your asparagus, Bill?
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Old 05-20-2011, 05:50 PM   #17
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Remember you told me there was no MAYBE to cooking grits :)
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Old 05-20-2011, 06:15 PM   #18
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I just took some crab legs out to thaw, to go with my ribs. Still need those sides though... I think I've got a few fresh green beans in the fridge and I know I've got potatoes... I'll probably grill some spuds.
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Old 05-20-2011, 06:52 PM   #19
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How are you steaming your asparagus, Bill?
In an AllClad steamer insert that I originally purchased for heating pastrami.
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Old 05-20-2011, 07:05 PM   #20
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In an AllClad steamer insert that I originally purchased for heating pastrami.
mmmm, I've got to make that other corned beef I have into pastrami soon.

I steamed some asparagus last night this way... and now that you mention it, it is also how I steamed pastrami slices a while back... and it's how I steam crablegs if they are thawed... wet paper towels and a microwave. I saw it on an AB episode for cooking (heating) crab legs and last night I tried it on asparagus and I'll never dirty a bowl or steaming basket again if I'm steaming asparagus. Just sandwich it between two wet paper towels. I had skinny asparagus and not very much, 8-10 stalks or so, and they were perfect after 3 minutes on high. I'll be doing my green beans that way tonight.
Just in case you are interested. With a small four burner stove I need all the room I can get and this is... "TNT"
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