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Old 04-08-2008, 08:16 AM   #1
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Dinner, Tuesday April 8th

Tonight will be making chicken taco's, refried beans w,cheese and salad.

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Old 04-08-2008, 08:38 AM   #2
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DH is going to a conference out of town, so it's just me tonight. I have some spaghetti meat sauce thawing in the fridge and some leftover linguine from lunch, and I'll make a salad and some garlic bread. Brownie-loaded chocolate ice cream for dessert.
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Old 04-08-2008, 08:41 AM   #3
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I'm not sure yet, but I haven't actually "cooked" in a few days and I think I would like to today. Cold and yucky out, maybe some corn chowder?
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Old 04-08-2008, 08:55 AM   #4
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We're having pan-grilled salmon and spinach salad.
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Old 04-08-2008, 08:59 AM   #5
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French onion chuck roast and Bilby's Shreadded Sprouts. Apple pie if I get home from work early enough.
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Old 04-08-2008, 09:00 AM   #6
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last night was lamb soup (home made stock,tomatoes barley carrots escarole marjoram), and biscuits.

tonight will be pan fried cod (in cracker meal), couscous peas and onions a simple 15 min meal.
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Old 04-08-2008, 09:01 AM   #7
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good ol' "bfast. supper"-grits and eggs & 'cat-head' biscuits w/sausage and syrup
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Old 04-08-2008, 09:20 AM   #8
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I'm having a wine tasting for dinner I just love my job!!
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Old 04-08-2008, 09:36 AM   #9
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gonna be something with the rest of the herbed bread I have, maybe cubed and saute'd?, and the quart of sweet corn thawing in the fridge, and probably some eggs and some milk....sounds like a casserole to put in the oven when the roll dough is ready to bake..
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Old 04-08-2008, 09:58 AM   #10
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i have some beef tenderloin chunks that have been defrosting for a bit; not sure if they're still good. same goes for about a pound of thin flounder strips.

trying to think of the best use for both in one dish.

but, if i have to chuck the fish, i'm thinking of making goulash.
if i have to chuck the beef, then i'll make them into fish "fingers", and then maybe into flounder parm. not sure if that would work.
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Old 04-08-2008, 10:13 AM   #11
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buckytom-ever try blackened flounder-quick easy and good...I'm not good at mixing beef and fish-whatever you come up with I'm sure it will be good...
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Old 04-08-2008, 10:37 AM   #12
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thanks mark. about the only thing that i can think of for fish and beef is a stir fry, but flounder doesn't lend itself to the violence of a wok.

hmmm, i may try the blackened flounder. dw likes blackened fish. i was going to reseason my cast iron pans tonight, so that may be the way go. thanks for the suggestion.

can you suggest a spice combo that blackens well?
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Old 04-08-2008, 10:40 AM   #13
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Dinner on Tuesday night's usually consists of leftovers or quickie meals. By the time I get home from work, change clothes, walk to my PT class, then take another exercise class, then walk home.... the night is toast! So yea, I will probably eat toast! LOL! Tomorrow night's dinner will be much more exciting!
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Old 04-08-2008, 11:11 AM   #14
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Youngest has a Cub Scout meeting and middle son has a Baseball game so it something simple tonight.
I thawed out some frozen shredded BBQ I'd made awhile back. So well be having BBQ sandwiches and tater totes.
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Old 04-08-2008, 11:28 AM   #15
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I'm going to make the hot and sour I
never got around to making last night.
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Old 04-08-2008, 11:44 AM   #16
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Tonight is ratatouille with stir fry tofu.
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Old 04-08-2008, 11:46 AM   #17
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Quote:
Originally Posted by buckytom View Post
thanks mark. about the only thing that i can think of for fish and beef is a stir fry, but flounder doesn't lend itself to the violence of a wok.

hmmm, i may try the blackened flounder. dw likes blackened fish. i was going to reseason my cast iron pans tonight, so that may be the way go. thanks for the suggestion.

can you suggest a spice combo that blackens well?
Hey, BT. Try some paprika, thyme, cayenne, black pepper and garlic powder. HTH.
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Old 04-08-2008, 12:11 PM   #18
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thanks, gg. i hadn't thought of the thyme.

darn, now i've got that song in my head "oh-wee oh-wee oh, girl i wanna show ya!"

(morris day and the time )
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Old 04-08-2008, 02:34 PM   #19
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Quiche with baby spinach, ham, swiss cheese in it. I had to use up the food before it goes bad.
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Old 04-08-2008, 03:03 PM   #20
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buckeytom-I worked w/Paul Prudhomme when he invented blackening so I've always gotten a case of his blackening seasoning every year...best I can remember;1 T sweet paparika-1 T thyme(dried)-1 t greek oregeno(dried)-1 t cayenne pepper-1 t garlic powder-1 t onion powder-2 ts salt-1 1/2 ts blk pepper-1 t cumin and pinch(1/8 t) of allspice...hope my cobwebs are 'close'---gotgarlic's sounded good too.....
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