CrazyCatLady
Sous Chef
Crockpot roast beef and provolone and swiss cheese sandwiches, dipped in Au Jus gravy, along with a cucumber, bell pepper and olive salad.
All of your dinners sound delish!
I'm doing some beautiful stuffed red bell peppers and baked potatoes. I need my head examined for heating up the oven.
Ya beat me to it. I started a supper thread, but decided to check again if there was one, and, while I was posting, one appeared.
I made a salad of romaine lettuce, napa cabbage, carrot, celery, and onion. I served it with hard boiled eggs (eggs courtesy of CWS), purslane from my garden, anchovies, green and Kalamata olives, Feta cheese, capers, and ranch dressing (mayo, yogourt, minced garlic mushed with salt, minced onion, parsley from the garden, a splash of white wine vinegar, a splash of olive oil). It was even better than I expected. I'll post pix soon.
That looks and sounds perfect for a hot summer night Taxi!
Do tell me what are purslane from your garden?
It is cultivated in many countries. It's considered a weed in the US and Canada. It was probably introduced. You might have it growing in your yard. Portulaca oleracea - Wikipedia, the free encyclopedia
I had no idea purslane was a member of the portulaca/moss rose family. I often grow portulaca in pots on my patio - they love the heat and have such beautiful, but short lived, little flowers. Saved your link Taxy, to read more about it. Thank you.
It didn't seem to need blanching. How big were the pieces of purslane? Did she leave the leaves whole?Purslane was a summer regular in my parents' home. Mom would mix it with yogurt and minced garlic S&P for a cold side dish. Not sure if she blanched it first.