Andy M.
Certified Pretend Chef
I'm making shredded beef with tagliatelle and a salad tonight.
I have corned beef and cabbage going in the crockpot, using brown ale for the cooking liquid.
Chicken breasts stufffed with blue cheese, chopped spinach and kale, then egged and breaded and baked. Accompaniments: roasted potato wedges and spinach and baby kale wilted in a splash of garlic olive oil.