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Old 04-24-2020, 05:13 PM   #1
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Friday, 4-24-20, what's for dinner?

Vegetarian Mexican spaghetti with a sauce made of ground toasted almonds, roasted poblanos, garlic, oregano, spinach and crema. It's been a really long time since we had this and I told Craig we need to make it more often.

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Old 04-24-2020, 05:30 PM   #2
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Made some homemade hamburger buns a few days ago and set some onions, tomatoes and cucumbers to marinate then, today, I smoked a nice piece of pork butt for barbecue sandwiches.

Trying to encourage Mother Nature to get with the program to make it more weather nice.
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Old 04-24-2020, 05:37 PM   #3
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Shrimp & Mussels over Pasta, Fire-Roasted Tomatoes & Garlic Butter Broth,,,
SoS- Blue Cheese


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Old 04-24-2020, 05:48 PM   #4
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Lomo Saltado


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Old 04-24-2020, 06:58 PM   #5
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I grilled burger patties and we had them along with tater tots and asparagus.
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Old 04-24-2020, 07:50 PM   #6
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I saw a video by Chef John and decided to try it, Italian White Bean and Sausage Stew. That's a keeper. I substituted canned romano beans and rainbow chard. Oh my goodness. That was a tasty soup. Very filling with some chunks of wholegrain bread. What a great way to use rainbow chard.
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Old 04-24-2020, 07:56 PM   #7
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Just made a sandwich with salami, provolone, sun-dried tomato mayo...
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Old 04-24-2020, 08:08 PM   #8
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Friday, 4-24-20, what's for dinner?

Quote:
Originally Posted by taxlady View Post
I saw a video by Chef John and decided to try it, Italian White Bean and Sausage Stew. That's a keeper. I substituted canned romano beans and rainbow chard. Oh my goodness. That was a tasty soup. Very filling with some chunks of wholegrain bread. What a great way to use rainbow chard.

Looks good! Is it similar to Greek white bean soup Fasolada? Minus the sausage of course.
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Old 04-24-2020, 08:11 PM   #9
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I ate the last 4 slices of rye bread in my house today, making 2 sandwiches, so I made a preferment for the next batch of bread. And, while it's not something that I ate today, I made a batch of escabeche, using that 2 1/2 lbs of jalapeños I got yesterday. One of those things that I have to have on hand, and I used the end of it last week. Since it was a lousy day out there today, it was a good day to make something like this. Something I often put in old 24 oz pickle jars, which re-seal well.
Salted peppers and carrots for escabeche by pepperhead212, on Flickr

I double the amount of onion in escabeche! by pepperhead212, on Flickr

First cooking of the vegetables in the escabeche. by pepperhead212, on Flickr

Escabeche, almost ready to go into the jars. by pepperhead212, on Flickr

Finished escabeche, about 15 cups. by pepperhead212, on Flickr
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Old 04-24-2020, 08:39 PM   #10
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Quote:
Originally Posted by GimmeAnother1 View Post
Looks good! Is it similar to Greek white bean soup Fasolada? Minus the sausage of course.
I have no idea. I have never had that. It was a bit of stretch for me to make something with beans. I don't usually like beans.
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Old 04-24-2020, 10:10 PM   #11
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We still have Easter ham, so I used some of it for a casserole of ham and scalloped potatoes. I scattered some shredded cheddar across the top of the last layer. Sides were sauteed zucchini and steamed peas. We also had skimpy salads, using the last of the lettuce, radishes, tomatoes, and tomatoes.

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Old 04-25-2020, 05:48 AM   #12
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I have no idea. I have never had that. It was a bit of stretch for me to make something with beans. I don't usually like beans.
Bean soups are my favorite..the starch and protein from the beans create such a rich broth and umami flavor.
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Old 04-25-2020, 08:18 AM   #13
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D & SIL came over for a "keep your distance" dinner..

I took the easy way out and picked up fried chicken dinners with mashed and gravy, mac & cheese and dinner rolls..

I opened a bottle of sparkling Moscato Rose and made a chocolate pie for dessert..

Was great to have them here but, missed being able to hug..

Ross
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