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Old 05-23-2009, 07:51 PM   #11
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Here it is 6:45 and I don't know!!! Our house is a terrible mess because we have had electricians here all week rewiring the house... the house is made of brick, cement and stucco, so that requires lots of drilling, chiseling, grinding, etc., and everything is covered in cement dust. DH has been helping me dust and I have been mopping floors and washing all the dishes in my open cupboards...I am thinking I'll send my sweety to the corner taco stand.
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Old 05-23-2009, 08:03 PM   #12
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i have chicken thighs marinated , olive oil. lemon juice and zest and cilantro.

going out to veggies in pots soon to pick spinach for a salad with hot bacon dressing. that will be it.
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Old 05-23-2009, 09:33 PM   #13
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Quote:
Originally Posted by Vanilla Bean View Post
I'm making Mark a pasta dish in a cream sauce with diced tomato, chopped red pepper, green onion and sausage..... tossed salad first.

I'm staying away from the sausage as I haven't been feeling good. I'm going to have a vegie wrap with Havarti cheese... warmed up so the cheese melts.
I decided to make a thick pasta sauce, using stewed tomatoes (diced), onions, peppers, italian sausage and green onion........... cook on high for 2 hours... Take the cover off the last half an hour, add a 2 Tbsp of flour and whisk that in quickly to prevent lumps. I'm serving it over wheat spaghetti and a small roll on the side.
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Old 05-23-2009, 09:51 PM   #14
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It was a hot day today so I went for cold plate. Ham, roast beef, potato salad (all bought at the local deli) and a garden salad. Dessert was, of course more of Dad's birthday cake and ice cream.
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Old 05-23-2009, 09:57 PM   #15
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Had lunch out today with a friend and was served the biggest club sandwich I've ever seen. There was no way I could eat the whole thing at one sitting, so I had the rest for dinner tonight. It was just as good as it was at lunchtime and I am just as stuffed.
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Old 05-23-2009, 11:54 PM   #16
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I decided to make a thick pasta sauce, using stewed tomatoes (diced), onions, peppers, italian sausage and green onion........... cook on high for 2 hours... Take the cover off the last half an hour, add a 2 Tbsp of flour and whisk that in quickly to prevent lumps. I'm serving it over wheat spaghetti and a small roll on the side.
This was Mark's dinner. I didn't take a picture of mine.
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