deelady
Executive Chef
1.75 each ....wow....can you ship me some!!!!
Yeah, I gotta think of a way to stand those little buggers up on the grill. It's the only way I've ever cooked whole chicken.
Look. Isn't it cute?
I think tomorrow I'll pick up some more if they still have them.
Sattie, I just said to my DF about an hour ago that I wishd we had blue cheese to top the steaks with after grilling! Never had the boursin though is that very different? What type of cheese is that?
Even using a small can, I've never done one without the rack that the can slides into and keeps everything stable. It'll be a learning experience for sure.
Time for a quick post and a trip to DQ
Family sunday all the kids and babies for food and fun
we will be grilling a tri-tip and will have some orzo with sauteed onions and mushrooms, corn on the cob, a green salad with garden tomatoes, garlic parm bread appies salsa and fried flour tortillas, and I made a large aram sandwich with spinach, cream cheese and garlic, ham and swiss...that should hold them til dinner there are nuts and relish trays too..I'm now going to go make large sundaes and put them in the freezer for later.
kadesma
It is just DH and I tonight and after my catering marathon I am not in the mood to cook a big meal so I am making a shrimp salad with a citrus champagne vinegrette. I bought some nice champagne vinegar at my favourite gourmet store a couple of weeks ago. I have fruit and a sour cream/brown sugar dip left over that we will have for dessert.