What are we having for dinner Mon, 3/13?

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corazon

Executive Chef
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Jun 24, 2005
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Native New Mexican, now live in Bellingham, WA
I just finished putting on soup of my Grandad's soup to cook. It's simple and is good when you're sick. Grated carrots, rutabega & leek with parsely, yellow split peas and red lentils in a beef broth. I usually make it on the stove and let it simmer for a couple hours until it let thick but today I thought I'd try it in the slow cooker and see what happens. I hope it turns out well. Think I might get around to making that blackberry peach cobbler that I've been trying to make for the last 4 days.:rolleyes:

What's cookin' at your house?
 
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We are going to temple with my parents tonight to celebrate Purim so mom is making dinner. I think she is making her chicken pot pie soup.
 
Think we're having a roast, since it was defrosting in the fridge when I got up this morning. If it isn't in the crockpot when I get home, then I have no idea. Hot Dogs, maybe.

John
 
middie said:
Meatloaf, mashed potatoes, green beans, and biscuits

I'm having meatloaf too! With mashed potatoes and an arugula salad. Its a meatloaf kind of day here (rainy).
:chef:
 
PA Baker said:
GB, is Rachel dressing up in a costume?:)
I don't think so. Grandma was babysitting her today and was planning on taking her shopping for a costume, but she took an extra long nap today so I don't think they made it out. She has her noisemaker though and she knows how to use it :)
 
Tagliatelle spezzatino..:)

13maart.jpg
 
Grilled salmon steak w/ coconut saffron sauce, assorted steamed veggies, and herbed wild rice. YUMMMMMMMMM.
 
Monday's menu:

Fonduuuuuuuue

-Danish fondue for the cheese course (havarti and samso cheese, onions, bacon, beer)--served with sweet and sour gherkins, rye bread, the usual array of veggies

-Fondue Bourguignonne for the main course served with tenderloin (beef and pork), andouille sausage and city chicken, sided with horseradish, garlic, curry and mustard sauces

-And I'm still not decided on the dessert course yet. It's either going to be white chocolate with amaretto (which would let me play with fire--flambee), or else a combination of milk and dark chocolates--either served with the usual array of fruits and pound cake.
 
Roast Chicken w/lemon, garlic and thyme, and a pan of veggies (carrots, leeks and new potatoes) for dessert, strawberries and bananas w/a very small amount of cream!d The whole house smells like garlic!! yuuummy!
 
um.....kraft dinner with weiners and maybe some beans......and um......maybe just maybe cheesecake later.....

oh shush....its a lazymans night.
 
Poppinfresh said:
Monday's menu:

Fonduuuuuuuue

-Danish fondue for the cheese course (havarti and samso cheese, onions, bacon, beer)--served with sweet and sour gherkins, rye bread, the usual array of veggies

-Fondue Bourguignonne for the main course served with tenderloin (beef and pork), andouille sausage and city chicken, sided with horseradish, garlic, curry and mustard sauces

-And I'm still not decided on the dessert course yet. It's either going to be white chocolate with amaretto (which would let me play with fire--flambee), or else a combination of milk and dark chocolates--either served with the usual array of fruits and pound cake.

Okay... forget what I am making. I want what you are having! :ohmy: Yum!
 

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