Barb L.
Master Chef
Easy tonight - BLT, (with jowl bacon) fries and salad. (just me again) 
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Dinner, Friday May 9th
- Thread starter Barb L.
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miniman
Executive Chef
burgers, chips, baked beans & corn on the cob for the boys tonight
buckytom
Chef Extraordinaire
chicken parm. finally. tonight!!!!!!
something has come up each of the last two nights, preventing me from cooking. so i'll finally get around to making it tonight. the breasts are ready to go, as i trimmed and pounded them last night.
something has come up each of the last two nights, preventing me from cooking. so i'll finally get around to making it tonight. the breasts are ready to go, as i trimmed and pounded them last night.
short ribs braised with aromatic veg, bacon, and red wine over mash of potato and rutabaga, on a bed of turnip greens braised in broth and bacon. Start with cold asparagus salad (fresh picked this morning) with a lemon dijon vinaigrette. Mocha torte (bakery made) for desert.
It's our anniversary...10 years, and we have friends coming over.
It's our anniversary...10 years, and we have friends coming over.
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It's our anniversary...10 years, and we have friends coming over.
Happy AnniversaryRobo!
Not doing much cooking tonigh.. Leftover pork scallopini from the other night, roasted asparagus, probably baked potato / sour cream.
LEFSElover
Executive Chef
although it's late already to be posting, for us we're going out, my DS#2 and I, don't know where, don't care, just being with the kid is enough for me, bet they'll have my favo CS......
bethzaring
Master Chef
short ribs braised with aromatic veg, bacon, and red wine over mash of potato and rutabaga, on a bed of turnip greens braised in broth and bacon. Start with cold asparagus salad (fresh picked this morning) with a lemon dijon vinaigrette. Mocha torte (bakery made) for desert.
It's our anniversary...10 years, and we have friends coming over.
congrats on the milestone!
Had leftovers tonight, dh had his choice of pesta/pasta, carrot soup etal, or potato, lamb and asparagus hash; he went for the hash and I had the soup.
babetoo
Chef Extraordinaire
had a leftover half of a sub sandwich around four pm. so guess that was dinner. have some chicken wings also left over, guess i will have them later if i get hungry. have left over mexican fruit cake. i made it for the handyman who finally showed up last night. he brought me the sub but had already had dinners so had half for a snack bout eleven last night. babe
Constance
Master Chef
We're having a mixed spring greens salad and pizza. Friday night's pizza night, don't ya know!
We are having penne with a marinara I made and meatballs, garlic bread that I'm going to add some monterey jack,white cheddar and parm to, a big green salad with avocado,pickled beets, artichokes,thin sliced vidalias ,grape tomatoes and some olives. with Neumans sesame ginger dressing...Desserts large white chocolate and macadamia cookies topped with vanilla ice ceam.
kadesma
kadesma
LEFSElover
Executive Chef
we went to Outback.
I had the sirloin steak, think I'm on a kick for it lately.
It was simply the best salad I may have ever eaten.
Didn't hurt that I was with my baby though and his love.
Ah kids, they're so cute and so in love.
I had the sirloin steak, think I'm on a kick for it lately.
It was simply the best salad I may have ever eaten.
Didn't hurt that I was with my baby though and his love.
Ah kids, they're so cute and so in love.
buckytom
Chef Extraordinaire
happy anniversary robo!!
well, i ended up making the chicken parm, but not until 11 last night. dw had made a remarkably tasty, remarkably plain roasted chicken. along with oven baked spuds, stringbeans and cranberry sauce.
i thought afterwards that it's funny how often we eat chicken, and how often we do things to flavor it in various ways. but sometimes, all you need is a little s&p, and that's it.
i brought the chicken parm in for lunch today for myself and co-workers.
well, i ended up making the chicken parm, but not until 11 last night. dw had made a remarkably tasty, remarkably plain roasted chicken. along with oven baked spuds, stringbeans and cranberry sauce.
i thought afterwards that it's funny how often we eat chicken, and how often we do things to flavor it in various ways. but sometimes, all you need is a little s&p, and that's it.
i brought the chicken parm in for lunch today for myself and co-workers.
LEFSElover
Executive Chef
hope you enjoy it as much as you deserve BT
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