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Old 05-28-2011, 10:04 AM   #11
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I'm going to give this a try:

Lemon-Rhubarb Chicken Recipe at Epicurious.com
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Old 05-28-2011, 11:25 AM   #12
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Hot sausage with peppers and onions
Mixed veggie salad with peppercorn ranch
Cukes
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Old 05-28-2011, 01:47 PM   #13
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Ocean fresh swordfish on the grill, beer and a salad.
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Old 05-28-2011, 01:52 PM   #14
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I am going to broil some tilapia fillets topped with a mixture of Panko crumbs, parsley, garlic, lemon zest and melted butter. Grilled zucchini slices on the side.
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Old 05-28-2011, 02:03 PM   #15
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change of plans for us. we found out about a good fishing hole, so we're off to catch trout and perch.

dinner will most likely be in a nearby restaurant, somewhere we can wash up.

wish us luck.


i haven't washed in days...lol.
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Old 05-28-2011, 03:18 PM   #16
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Swiss Chard Dal, with potatoes and peas....
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Old 05-28-2011, 03:41 PM   #17
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I just popped the roasted beef bones and vegis into the stock pot. Now I'm starting on the meatballs. We will use some for our meatball and sausage subs. The rest will be frozen for easy dinners later on. The stock will also be frozen for later. I'm going to make demi glace with some of it.

Craig
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Old 05-28-2011, 04:02 PM   #18
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Fried rice tonight. Have lots of little bits to put in it after cleaning the fridge. I don't make it often (this will be my second attempt).
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Old 05-28-2011, 04:26 PM   #19
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Quote:
Originally Posted by buckytom View Post
change of plans for us. we found out about a good fishing hole, so we're off to catch trout and perch.

dinner will most likely be in a nearby restaurant, somewhere we can wash up.

wish us luck.


i haven't washed in days...lol.
Good luck.
If only so you can be eating fresh trout and perch instead!

My short ribs weren't entirely thawed in time for me to start that dinner, so wings it is... which is what I really wanted anyway. Now to decide a flavor... I'm thinking garlic parm.
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Old 05-28-2011, 04:49 PM   #20
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Charbroiled (barbecued) burgers, 6 minutes indirect heat each side, finished to char over direct heat (15% shrinkage on 1" thick 80% lean meat).
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