Monday, 3/28/16, what's on your plate?
- Thread starter medtran49
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
I have the annual meeting for the condo association so I'll have a quick bowl of soup before I go and SO will have a bowl whenever she feels like it.
jabbur
Master Chef
I'm making a Ruben casserole for supper. Salads to go with it.
I'm planning on frying up some beef liver. I cooked up a bunch of collard greens the other day so I'll probably have some of that too.
Kayelle
Chef Extraordinaire
We have a lot of leftover prime rib from yesterday. We only like rare so I'll bring some of it up to room temp and serve it with boiling hot Au Jus. I might do a veggie stir fry.
tenspeed
Executive Chef
An Italian chicken thigh and tomato "stew", served over farro. This is the second time we have made farro, and really liked it with braised calamari. Why did it take me so long to learn about farro? Broc on the side.
Cooking Goddess
Chef Extraordinaire
tenspeed, probably took you so long because it costs so much more than rice/barley/etc. I know that's the reason I took so long! 
Good thing we eat late because I STILL can't decide what. We have leftover ham (of course, and for the rest of the week) that might be used breakfasty-style, or Chinese and Italian leftovers, or maybe a trip to the corner restaurant and bar for their Today's Facebook Special of $6 burger and fries with a beverage purchase. Option one or two are more likely since I don't have to put on make-up to eat at home.
Good thing we eat late because I STILL can't decide what. We have leftover ham (of course, and for the rest of the week) that might be used breakfasty-style, or Chinese and Italian leftovers, or maybe a trip to the corner restaurant and bar for their Today's Facebook Special of $6 burger and fries with a beverage purchase. Option one or two are more likely since I don't have to put on make-up to eat at home.
Steve Kroll
Wine Guy
I ate a lot yesterday. Tonight I'm going easy with a salad, followed by a piece of pie.
CrazyCatLady
Sous Chef
I'm so glad to have real food!
Hubby smoked a pre-cooked ham yesterday and so I sliced the leftover section and stuck it in the crockpot with pork gravy and bacon.
Cat baked sweet potatoes and steamed cauliflower with my cheese sauce.
For dessert, we had cheesecake with my raspberry preserves. I ate too much!
I love being home. Y'all wouldn't believe what passes for food in a hospital!
Hubby smoked a pre-cooked ham yesterday and so I sliced the leftover section and stuck it in the crockpot with pork gravy and bacon.
Cat baked sweet potatoes and steamed cauliflower with my cheese sauce.
For dessert, we had cheesecake with my raspberry preserves. I ate too much!
I love being home. Y'all wouldn't believe what passes for food in a hospital!
tenspeed
Executive Chef
Yeah, but still cheaper than an order of fries at a fast food joint, and a lot healthier.tenspeed, probably took you so long because it costs so much more than rice/barley/etc. I know that's the reason I took so long!
It's a pretty rare occasion to find me at a fast food restaurant, but as best I can recall a McMeal runs $6 - $7 for one. Using that as a baseline, I can justify just about anything we eat at home, not to mention the health issues. When you cook at home you can more easily control what you eat. Restaurants cook for taste, not for health.
Cooking Goddess
Chef Extraordinaire
It's a pretty rare event to find us at ANY restaurant, tenspeed! We do fast food when we travel if we have to, and sometimes we'll go to the local Chick-fil-a on a whim.
It's not like I'm a Michelin-level 4-star chef. We have a couple favorite restaurants near us, and a couple favorites we've found as we've traveled. Still, when it comes to cost comparison, we like my cooking better for flavor and value.
And I bet a lot of other DCers feel the same way.
It's not like I'm a Michelin-level 4-star chef. We have a couple favorite restaurants near us, and a couple favorites we've found as we've traveled. Still, when it comes to cost comparison, we like my cooking better for flavor and value.
And I bet a lot of other DCers feel the same way.Similar threads
