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Old 10-11-2012, 07:31 PM   #21
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I'm fighting another migraine and DH is home with the flu so more soup is on the stove, this time chicken and broccoli (not cream).
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Old 10-11-2012, 08:35 PM   #22
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Originally Posted by LPBeier View Post
I'm fighting another migraine and DH is home with the flu so more soup is on the stove, this time chicken and broccoli (not cream).
Bummer about the migraine. Quit getting those. I hope it goes away soon.
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Old 10-11-2012, 08:37 PM   #23
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Either hot chicken sandwiches or carbonara. Either one with salad. I'll ask Stirling his preference.
So, it was hot chicken sandwiches and a salad of curly red lettuce, garden shallots, and a vinaigrette of olive oil, cider vinegar, Dijon mustard, and mashed garlic and anchovies.

I added some garden herbs to the chicken gravy. After I picked them, I realized that I had picked parsley, sage, rosemary, and thyme.

That's a pretty good combo. The gravy was really good.
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Old 10-11-2012, 10:15 PM   #24
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Originally Posted by LPBeier View Post
I'm fighting another migraine and DH is home with the flu so more soup is on the stove, this time chicken and broccoli (not cream).
LP, hope you and hubby both feel better real soon (big hug)
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Old 10-11-2012, 10:15 PM   #25
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Tonight it will be , Fried tempura squid with saffron garlic aioli, and coconut shrimp.
Yum...can I join you?
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Old 10-11-2012, 10:22 PM   #26
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Microwaved bacon and hard boiled eggs. Long hard day.
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Old 10-12-2012, 01:05 AM   #27
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After I picked them, I realized that I had picked parsley, sage, rosemary, and thyme.
Are you going to Scarborough Fair?

I had Flashed Fried Bone in Center Cut Pork Chop, Corn, Baked Sweet Potato and Fried Granny Smith Apples. (nothing new there, LOL)
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Old 10-12-2012, 04:36 AM   #28
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ROFL Patty...good one
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Old 10-13-2012, 12:24 AM   #29
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Again playing with the food photo-goofoffery...

Last night (Oct. 11th) I had Swai Meuneire with zucchini and brown rice. I really like the Meuneire method of cooking fish, so named from the French "miller" referring to the flour the fish is tossed in before sauteeing in butter. It gives the fish a nice crispy but light coating. After frying the fish you make a sauce a la minute by squeezing lemon juice into the pan and using that to deglaze, then just pour it over the fish. It's so simple and so delicious!

This method really works best with sole, especially Petrale sole, because sole is so thin and delicate where swai is pretty much Asian catfish and sort of thick. Next time I'll go with the sole if I can find some. Well I got my fish at Bangluck (Vietnamese market here in The Valley) so what do you expect they have Asian catfish and not a sole sole to be found!

I had steamed zucchini and brown rice with it. (The green things on the fish are capers. The green things on the rice are chopped green onions. I only wish I had butter sauteed almond slices for the rice but I didn't plan ahead. The black stuff on the zucchini is pepper, I really like peppery zucchini. The yellow stuff on the rice is butter.) I know... TMI...

Here's the photo:
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Old 10-13-2012, 01:01 AM   #30
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Looks delish! And a nice photo.
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