I made Margueritas following Dawg's recipe. We are both now sozzled. I we ordered from Mr. Falafel. We ordered a merguez platter, a kafta kabob platter, and three falafel balls.
I made Margueritas following Dawg's recipe. We are both now sozzled.
Too messy. I don't want the little bits of garlic to fall between the grates to the bottom of the grill. Maybe I'll just warm up some tortillas on it...
I wanted dessert, but decided that it wasn't such a great idea to use the oven, since we had wine with supper, so we aren't quite sober yet. Margaritas for dessert, but my old recipe: 2 parts tequila, 1 part triple sec, 1 part mixed lime & lemon juice.
We blew the popstand mid-afternoon, headed nowhere in particular, just driving around on state routes. When we crossed states from MA to RI Himself remarked at how you could tell you were in a different state because (his words) Rhode Island just looked more "orderly". Apparently they understand the idea of zoning...
Ended up at a Panera's for supper because I had a gift card (free food) and our BIL said they had "Italian subs". So Himself figured he'd try it. Couldn't understand how you could have all those different foods on a sandwich and nothing had any real flavor - not even the onions! Guess I have him spoiled with homemade subs. I had a bowl of their chicken orzo lemon soup and a half sandwich. Nothing like eating out and the food being inspiration to stay home and cook!
Does anyone have a favourite recipe for maque choux? Or do you just throw the stuff together?
Nothing like eating out and the food being inspiration to stay home and cook!
Does anyone have a favourite recipe for maque choux? Or do you just throw the stuff together?
Looks good. I agree about the bell peppers. When I make ratatouille, I usually use red, green, and yellow. I leave the skins on the zucchini and eggplant and it's really pretty. A friend made some with only green bell peppers and peeled both the zucchini and eggplant. The result was an ugly, grey mess.I use this recipe (without the fish and avocado): Tilapia with Tomatillos and Avocado filled with Maque Choux. I also use at least two colors of bell pepper, because it's pretty
...Yeah, Boston is very confusing and not orderly by any means. That is part of its charm.