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Old 05-15-2011, 07:10 AM   #101
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I was actually just about to pull out. I was having trouble getting ideas, mostly because of how wide-open this one is. Money is tight at the moment too, so I was also having difficulty justifying spending money on any new or special ingredients for a one-shot meal.

Then I decided to restrict myself to what was on-hand (pantry or freezer) or what I would normally buy in my weekly grocery shopping. That's what started to make things fall into place.
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Old 05-15-2011, 02:04 PM   #102
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I was actually just about to pull out. I was having trouble getting ideas, mostly because of how wide-open this one is. Money is tight at the moment too, so I was also having difficulty justifying spending money on any new or special ingredients for a one-shot meal.

Then I decided to restrict myself to what was on-hand (pantry or freezer) or what I would normally buy in my weekly grocery shopping. That's what started to make things fall into place.
That's how I came up with mine. If it wasn't something I would normally buy, don't buy it. It reduced the possibilities nicely. Of course, in my favor, the Farmer's Market opened two weekends ago.
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Old 05-15-2011, 08:10 PM   #103
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It made it even more of a challenge for me this way too.

We had three of the four courses for dinner tonight. I'll be making the fourth later this week.
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Old 05-15-2011, 08:12 PM   #104
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I'm going to gear up and cook tomorrow...otherwise I'll be too rushed coming home from vacation.
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Old 05-15-2011, 08:45 PM   #105
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I was actually just about to pull out. I was having trouble getting ideas, mostly because of how wide-open this one is. Money is tight at the moment too, so I was also having difficulty justifying spending money on any new or special ingredients for a one-shot meal.

Then I decided to restrict myself to what was on-hand (pantry or freezer) or what I would normally buy in my weekly grocery shopping. That's what started to make things fall into place.
Dave....I have been having the same trouble getting ideas, because this seems so wide open. Maybe I will pull my reins in a little and not overthink it. Thanks for sharing your thoughts.
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Old 05-16-2011, 05:47 AM   #106
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Dave....I have been having the same trouble getting ideas, because this seems so wide open. Maybe I will pull my reins in a little and not overthink it. Thanks for sharing your thoughts.
Glad I could help.
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Old 05-16-2011, 12:01 PM   #107
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It's funny, I decided to join because I almost immediately had a menu pop into my head. The only course that I had any trouble with was dessert, and that only took me an extra day. Then I just had to go back and tweak things for what was in season right now and for what I could afford to buy/ use the rest of in my regular cooking. Sounds like there are a few of us who are short on cash at the moment. Fortunately I already had most of my needed ingredients on hand!
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Old 05-22-2011, 02:01 AM   #108
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The main course is cooked, photographed, and eaten. All I can say is that you don't always have to go for the really different ingredients. You don't always have to go for the spectacular. Sometimes, ordinary ingredients, when treated properly, can bring forth culinary treasure. You will see it, and the recipe. I only wish you could have eaten it. I have the ingredients for the appetizer, the desert, and the beverage. If I can do as well with those as with the main course, then I will truly be a happy man.

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Old 05-22-2011, 06:44 AM   #109
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Dessert tonight and I'm done.
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Old 05-22-2011, 11:14 AM   #110
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I'm still scratching my head for ideas. I'm not sure I will have time

When does stuff have to be posted?
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