So many wonderful meals. Maggie, your french toast looks very decadent. Would make a great dessert.

Sharon did you have the French Onion soup or the creamed salmon and peas?

Carol, I'd love your chicken and pasta dinner.

Marigene, perfect golden potato wedges. Nice accompaniment to your pork chop.

Kathleen, your chicken stuffed with the cheese and onions sounds delicious.

Sunday morning I made blackberry scones for breakfast and served them with a little Double Devon Cream.

Dinner Sunday night was a pizza. I didn't feel like cooking so I picked up a pizza on the way home from work.

I baked bread yesteday and dinner was Lori's Bowties with Sausage, Tomatoes and Cream.

Your pictures all are making my mouth water.

Kathleen your chicken cutlet looks wonderful!
AnnT, I love your scone recipe! I made them with blackberries too, and added some white chocolate as per your suggestion. They were wonderful, reminded me of shortbread! Thanks.

Dinners here have been spaghetti and meatballs, eggs benedict with lox, tomato and a lemon dill sauce. Made a new recipe from Christine Cushings new book the other day and it was wonderful. Skin on chickenbreast, with a tarragon butter mixutre under the skin. Fried and then finished in the oven with a sherry vinegar reduction sauce (I used black cherry) served with a thyme parmesan tuille, soy beans, salad, truffle oil mashed potatoes, and herb gruyere biscuits. The whole meal was amazing and quite easy to make. Tonight I am making oxtail for the first time. I'll let you know what I think.

Shelley

maggie, your lentil soup looks great - glad to hear you're OK.

quick post - thanks Ann! YOu solved my dilemma for dinner - lori's pasta it is. :-) YUM! Better go get sausage out of the freezer!

Stacy

Lee, your Paratha is perfection!

Maggie, the French Toast looks so good! I'd like some right now, please!

Sharon, Creamed Salmon and Peas on toast sound really good to me too. I've not tasted it in since I was a kid!

Carol, your Chicken Scarpariello looks wonderful!

Stacy and Marigene, both your potatoes are mouth watering!

Kathleen, I think your picture is good and shows a beautiful glaze on the chicken and the description sounds so good. I love glazed chicken!

Ann, Lori's Bowties with sausage and cream is one of my favorite pastas....YUM and YUM!

I am debating between Lori's bowties and a new recipe from the Italian Cookbook Catherine sent me in the Swap for the "after Thanksgiving and tried of Turkey" dinner. Pasta always is so good after a few days of poultry.

Not too much cooking here lately but I did treat myself to a tall, cool chocolate soda and pizza the other night!

Michelle

Sharon, you are bringing back memories for lots of us. Creamed salmon and peas on toast is certainly a comfort food that I remember from my childhood. Creamed anything on toast is one of the few combinations that Max does not like. I could put the creamed salmon and peas over pasta for him, but not over toast. Go figure!

Your pizza looks perfect Michelle, tons of cheese and toppings. I either like my pizza overloaded or done with a sparse amount of really flavorful things.

Kathleen and Ann, you are both making me crave pasta.

I have been wanting to try the very simple Marcella Hazen pasta sauce of San Marzano tomatoes and butter. When we went out for dinner a week ago, during the First Bite Boulder week, I had gnocchi with a sauce that was rich and delicate at the same time and I'm sure it must have been that tpye of tomato butter sauce. Does anyone here make that sauce?

On Sunday I made a loaf of no knead bread with a combination of AP, white whole wheat flour and a half cup of steel cut oats. We liked it a lot - nice crust, nice chewy interior without being sticky. I wasn't sure how the steel cut oats would end up but I guess the long rise allows them to absorb liquid and then cook in the bread.

We also had roast pork and roasted potatoes with sliced apples ccoked with a little Port.

Last night we had tilapia coated with panko and Cajun seasonings and pan fried, go alongs were baked potatoes and garlic sauteed zucchini.

Tonight we had beef bulgogi with brown basmati rice and stirfried red peppers, onion and baby choy.

Lee

Kathleen, true about beer - the lactation nurse told me that in the hospital. Seems the yeast aids in um...production - LOL - you don't have to tell an Irish girl twice:)

Woodie, I swear I had Kitchen Bouquet in the pantry for years without using it and recently tossed it!

Ann, I would love your scone and the blue plate is so pretty and forgetaboutit...double devon cream...

Have to look up Lori's pasta dish...think I will make that manana.

Shelly, truffle mashed potatoes? Yowza!

Stacy, hope the boy is feeling well.

Michelle, love your chocolate soda and especially the glass...thinking I need to make an egg cream - haven't had it in years - my mom loved them.

Lee, is the bread with oats posted somewhere?

Made what I think is beef hash (with the leftover dinner from Sunday) and eggs. A face only a mother could love - it tasted better than it looks.

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Dessert was the last piece of Halloween candy - a mini Baby Ruth.

Lee, your bread looks beautiful as does that pork loin and veggies!
Maggie, I've never had hash..It looks pretty tasty. I like my food flavors jumbled..So I'd probably like it..my family would freak at egg "eyes"! They hate my running fried egg yolks!
Michelle..yummy that pizza looks devine!

We had another missmatched meal.
The guys had grilled burgers. (prefrozen patties I made, seasoned with Northwoods Fire) The boys got out the mini webber and grilled the buns and hotdogs. I also grilled chicken breasts. I had one for dinner on greens, and saved the other two (their huge!) to make into a pasta dinner tomorrow.

I just took some Gluten Free "brownies" out of the oven..
Not bad..
White Chocolate Espresso Brownies.

Lee, your bread looks so good!! I've got dough raising for baking tomorrow and now I can't wait..LOL!

Looking through my new Hazen Cookbook I did find the recipe you are referring to but there is no mention of San Marzano tomatoes. Perhaps the recipe is a repeat and San Marzano tomatoes were mentioned in a previous book?

This recipe sounds fabulous!

From "Marcella's Italian Kitchen" by Marcella Hazen

Spaghetti col Pomadoro Fresco e la Cipolla (Spaghetti with Fresh Tomatoes and Onion)

2 lbs fresh, ripe, firm plum tomatoes
6 T. butter
3 c. onion chopped rather fine
Salt
Black pepper, freshly ground
1 lb. spaghetti
2/3 c. freshly ground parmesan cheese

1. Wash the tomatoes, skin them with a peeler, and split in half. With the tip of the paring knife pick out as many seeds as possible. Dice the tomatoes into 1/4" cubes.

2. Choose a 10-12" saute pan with a lid. It is important that the pan be no smaller so that the tomatoes can be spread over a large surface and cooked quickly. Put in the butter and onion and turn on the heat to medium high. Cook, stirring well, for about 1 minute, then cover the pan and turn the heat down to low. The onion must cook until it is tender and colored a very pale gold, but it must not brown.

3. When the onion is done, uncover the pan, add the tomatoes, and turn up the heat to high. Cook, stirring frequently, for 6-8 minutes. Add salt and very generous grindings of pepper. There must be enough pepper to balance the sweetness of the onion. When done, the tomatoes should be soft, but not dissolved into sauce; the pieces should still be mostly separate.

4. Drop the pasta into a pot of abundant boiling salted water. The moment it is barely tender but still firm to the bite, drain it, toss it with the sauce in a warm serving bowl, add the grated cheese, toss again, and serve at once.

Maggie the hash is too die for!

Now that I thought about it maybe I should try the Ox Tails for after Thanksgiving. Was there a recipe posted?

Michelle

Lee, I haven't done that No Knead yet but your last combo certainly has me thinking about it. I'll have to check the threads after Yoga this am.

I knew a woman who made the fresh tomato sauce...Very lightly saute some sliced garlic in butter - a good bit - and then VERY quickly add some mushed up fresh tomatoes. You don't want to cook the tomatoes, just get them really hot. It's simple but you don't want A. the garlic to burn B. the butter to burn C. the tomatoes to really cook. Add salt and pepper and perhaps fresh basil and you're good to go.

( I now see that Michelle has given a detailed version of the same. Great minds, huh?)

Last night was a quick one...we had a new couch delivered and had to shift furniture (or at least "I" got in that mood).

Tonight ...out with friends. Maureen

Can someone post Lori's Bowties with Sausage? I did a search and got lots of references but no recipe.

Thanks.

Hey Maggie - we make it often and I know Ann does too. It's delicious.

Bowties with Sausage, Tomatoes and Cream - Lorijean
2 tablespoons olive oil
1 pound sweet Italian sausage
1/2 teaspoon crushed red pepper
1/2 cup diced onion
3 cloves garlic, minced
1 28-ounce can Italian diced tomatoes
1-1/2 cups whipping cream
1/2 teaspoon salt
3/4 pound bowtie pasta
3 tablespoons fresh minced basil
Parmesan cheese
1/4 cup chopped fresh parsley
Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes.
In a separate pot of boiling salted water, cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4.
Source: An Appetite for Art, copyright 2001
Lori

It's funny though. Another favorite which is very similar is one I got from Ann a long time ago! I have both recipes hanging up on the inside of a cupboard door by the stove and make both often.

Italian Sausage with Tomato Basil Sauce - AnnT
=======================================
For Two
2 Italian Sausage
Olive oil
1 to 2 cloves of Garlic
1 Can of Quality Italian Tomatoes
Fennel seed (crushed), hot red pepper, dried basil, salt and pepper to taste
Kalamata Olives (Optional)
Fresh Basil
Farfalle or other favourite pasta shape.
Option: Substitute Clams. Omit the fennel seed and olives. Cook the sauce and then add the clams a minute or two before serving.
Par boil sausage to firm up. Remove sausage skin and slice into 1/2 inch slices.
Saute the sausage in olive oil until lightly brown. Add minced garlic, canned tomatoes and dried seasonings. Break up tomatoes with a fork. Add the olives if using. Simmer while the water is coming to a boil and the pasta is cooked. Just before serving toss in a handful of chopped fresh basil.

Thanks, Stacy! Yipee, I don't have to go to the store!

ooops, no bow ties...I have campanelle and ziti...

quick question - do you really measure out 3/4 pound of pasta or just use the whole pound?

haha - no, I've never measured. And I made it last night with pasta ruffles (radiatori???)...Love em cause they hold more sauce with each bite - lol. I actually used Ann's notes and added a tiny bit of cream.

Great dinners everyone! Lee you are really getting into Indian cooking. It all looks so good, as does your bread.

Maggie we love lentil soup. Yours looks delicious in those lovely soup bowls.

Emily I will also have to make that sweet & sour red cabbage recipe soon as we both love it.

I'm a few days behind so will go ahead:
Last Sunday we were out at the Austrian restaurant for roast suckling pork in mushroom sauce...it was sooo good...Wolf had his with boiled potatoes and an extra dish of sauerkraut. I had mine with bratkartoffeln and a small salad.

Monday I made hake fish smothered in my last summer's pesto from the freezer and then heavily coated in ground almond. I'm becoming addicted to that ground almond! I have to try it on chicken breast next. I bought nice thick centre-back cuts of the fish. Sides were steamed potatoes, green beans & carrots, and a big mixed salad.

Tuesday shopped all morning, dashed home to make a ravioli lunch with more of the pesto I defrosted together with more salad then dashed off again to spend the afternoon Christmas shopping downtown. (Have to mail parcels early to Canada.)

Wednesday today I made a vol au vent of fresh shrimp, peeled and deveined, sauteed mushrooms, frozen peas, kernel corn, bechamel sauce,onion and a dash of hot Spanish paprika. I bought some pastry casings the day before so wanted to put them to good use. That's one of my favourite light meals....just love fresh shrimp but it takes me a long time to shell and clean them.

From our garden....bee, pink datura, Monarch butterfly.
Weather here is warm and humid. Tank tops, shorts and sandals are what everyone's wearing again.

Michelle.. your pizza and shake looks yummy!
Lee..your bread looks wonderful. The no knead bread is on my to try list. There's alot of buzz on differant sites about this method of making bread. Some are trying to perfect the method even further and have managed to do the whole thing in one bowl, mixing, rising etc and use chopsticks for the mixing. Quite interesting.
Pasta recipe all look great..copied and pasted, thanks.
Sharon..beautiful pictures, your shrimp vol au vent looks wonderful! What is bratkartoffeln?
Made my oxtails last night. I bought them from Granville Island and made the recipe from David Adjey's new book, who claimed they were "a great bargain to be found in the butcher's shop" (I thought they were quite pricey, $22 for just over 2 1/2 lbs, and most of that was bones). They were yummy however. The meat was cooked for three hours in a mixture containing a whole bottle of red wine, some beef broth, garlic, onion, dijon, lemon zest and bay leaf. Then the broth was strained, meat picked off the bones, and left to sit in the fridge for a few hours. Broth and meat were then cooked with some turnips, carrots, butternut squash, brandy and a bit of brown sugar. This was cooked for about half an hour and served over butternut squash ravioli (I cheated and bought the ravioli already made) garnished with some deep-fried Italian parsley. I served it with a tomato/basil/olive oil pizza. It was really good. The aroma was heavenly.
Tonight is left overs with Dorie Greenspan's Savory cheddar chive bread. It's a non yeast bread and looks tasty.

Shelley

Shelly....sorry....I should be clearer. Bratkartoffeln are a German-style fried potato where cold, cooked potatoes are sliced into rounds and panfried together with onion, oil and bits of bacon or ham and parsley. They're ever so good....but of course they're fattening!

SharonCb

Thanks Sharon! Those sound really tasty. I'll have to ask my dad if he has ever had them.

Shelley

Shelley -- Gasp!! $22 for 2.5 pounds of oxtails! That sounds outrageous to me! (Though your recipe sounds delicious...) For me that amount of oxtails would be no more than $7...

Has been a crazy crazy workweek here, so no inspiring meals I'm afraid... Though now I'm craving rich and meaty oxtails again... Better make them before my friends that are vegetarians come to visit on Monday!

Emily

Tonight was the old stand by easy..
Pasta, leftover chicken, broccoli, cheese and "white sauce".

Brown Rice Pasta, a spanish version of swiss cheese, half n half, toasted onion powder (penzey's), nutmeg, salt, pepper and some broccoli..
Baked up crispy on top.

Shelley, when we lived in Vancouver, I shopped the Granville market on a regular basis. At least a couple of times a week. So I know what the prices are like. But I still can't believe that you had to pay $22.00 for just 2 1/2 pounds of oxtails.

If you are like me and you don't mind driving to other neighbourhoods to grocery shop, you might want to go to Cioffi's Meat Market & Deli, an Italian market at 4156 Hastings Street, Burnaby. It is definitely worth the drive. Great meat department and you won't have to pay $22.00 for oxtails. I use to shop there on a regular basis too. They have a wonderful selection of cheeses and one of the best prices on Reggiano Parmesan cheese, especially if you buy it by the kilo. And if you drive down Hastings to get there, you pass the Gourmet Warehouse, always worth a stop.

Ann

Last night I went out to dinner with a couple of girlfriends. We went to a fabulous fish restaurant here in Oakville. I'm not a huge fish eater but the food was delicious! I had pan fried Dover sole with lobster mashed potatoes, good size chunks of lobster in creamy smooth mashed potatoes. Di had King Crab and the mashed potatoes. Sue had Arctic Char and a sweet potato gratin. Too full for dessert.

Tonight is nice thick pork loin chops, braised red cabbage ala SharonCB scallop potatoes and something green.

Last night we had Tilapia with horseradish & herb-spiked mayo, brown rice, oven grilled zucchini/herbs provence and a green salad with balsamic vinaigrette.

Linda

Last night we had an old favorite that I haven't made in a very long time - Daisy's BBQ Meatloaf! Boy, is that good - for those that don't know the recipe its a sausage and and beef loaf with a delicious warm and rich bbq sauce poured over while baking, its delish. Baked potatoes and baked carrots kept it a complete oven meal except for that green salad for Ken :)

Thanks, Daisy!

Annt, Thanks so much for the info on the Italian meat market in Burnaby. We will definately go check that out! I have been to the gourmet warehouse and agree it's a great place to shop. Thanks for letting me know that that price for oxtails was quite high, I kind of thought it was.

Lyndaluu, your dinner looks delicious!

Shelley

Shelley, that oxtail dish sounds very yummy. They haven't appeared at Costco yet this season. (Why is there even a "season" for oxtails? LOL.)

Still not much cooking going on here, as I'm such a sports gal now, hee-hee. But I've got some beef marinating in a throw-it-together bulgogi-type melange for tonight's dinner. Will make a big salad to go with it. (Come on Woodie, eat some lettuce, LOL!) And a big glass of Cab or some such.

Gina, please come back after dinner and describe your "melange". We had beef bugogi two nights ago but mine came already sliced and marinated from the Korean supermarket. I have used the marinade recipe that you gave me for grilled Korean ribs several times on the short ribs from the same market and loved it.

I have some frozen thin sliced lamb, for Shabu Shabu, that would probably be wonderful done as bulgogi. I make fajitas or bulgogi almost once a week.

Lee

Woodie, I love meatloaf roo, but it is not a favorite of DH! I even like it cold on a sandwich!
Lee, I see you are putting Greg's turtorial on Shabu Shabu to good use! I never heard of it till he posted his.
No Shabu here, just Porterhouse steaks on the grill, sauteed onions, white asparagus and twice baked potato sprinkled with bacon.

Well, it took me forever to catch up after missing 2 weeks of WFD! Lovely meals, as usual!

Printed out a few recipes for future use, too!

Got some good Italian Sausage in Chicago over the weekend so I made Spaghetti with Meat Sauce and Cheesy Garlic Bread on Tuesday, had leftovers last night. Tonight was loaded baked potatoes, toppings were bacon, cheese, brocolli, sour cream, butter, salt & pepper. Made for a nice light meal on a night when I didn't feel much like cooking!

The cupboards are bare so I need to do some grocery shopping on Saturday, regular shopping and Thanksgiving shopping. Looks like just me and Tim for Thanksgiving this year, he has to work, so I'll make a small turkey for us.

Linda

It has taken me a a long time to catch up too. Now Woodie has got me lusting for meatloaf...lol.

I dragged myself to the grocery store yesterday, picked up some chicken. So it was pure comfort food for dinner last night, Fried Chicken, Mashed Potatoes and Gravy and Coleslaw.


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Today I was thinking about what to make with the beef chuck roast I had picked up yesterday. I had made pot roast not long ago and wanted to do something different with it. Up the driveway comes the mail person, all the mail wouldn't fit in the box because there was a new cookbook in it. Naturally I opened the cookbook first, and easy decision on my part. :))
It was the Southern Living Annual Cookbook for 2007.
Anyway, I looked in the index for beef recipes and saw one for Beefy Slow-cooked Spaghetti Sauce. It called for a 3lb chuck roast....I had everything I needed...decision made!
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I made it on the stove instead of the slow-cooker to save time. While it was cooking I also made Date Nut Bread and a loaf of white bread. Add a little tossed salad and called it good. The meat sauce turned out excellent, I may never make another ground beef spaghetti sauce again. I served it over Parsley Basil fettucine. It was nice and meaty, thick and had just the right seasonings... Tomorrow night I'm planning on using this as a hot sandwich filling, like a meatball sub idea.

Nancy

You are welcome Shelley. Check out some of the other stores in that area too.

Sharon, the roast suckling pork in mushroom sauce looks delicious.

I wouldn't mind Gina or Lee's dinner. And I wouldn't mind Kathleen's or Linda's baked potatoes either.

I worked the last two days so dinners were simple. I had a craving for

Nancy, would you please post that recipe for the chuck roast in spaghetti sauce? It sounds good - our DD once made a lasagna with shredded beef cooked that way and it was great.

I've never met a meatloaf I didn't like, and Daisy's is really one of my favorite keepers!

Last night I got home a little late and Ken had defrosted a little cup of our basil cheesecake recipe (my pan is smaller than the recipe calls for and I always freeze a couple of ramekins) so I enjoyed some of that spread on a Triscuit - nice little treat. Then I reheated some beef with broccoli stir fry and it was really just as good the second time around.

Here's the recipe Woodie. I made it on the stove instead of in the crock-pot, it simmered about 3 hours, until the meat was falling apart. I also added some wine, just because...used a cab.

Beefy Slow-cooker Spaghetti Sauce

Southern Living

Prep: 20 min., Cook: 6 hrs. This makes enough sauce for several meals, so serve some today and freeze the rest. You can also cook this on top of the stove over very low heat, stirring often, for several hours or until the meat is tender.

1 (3- to 3 1/2-lb.) boneless chuck roast, trimmed
2 teaspoons salt, divided
2 tablespoons olive oil
2 garlic cloves, minced
1 large onion, chopped
4 (14.5-oz.) cans Italian-style diced tomatoes, undrained
1 (15-oz.) can tomato sauce
1 (12-oz.) can tomato paste
1 tablespoon sugar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper
Hot cooked spaghetti (optional)

1. Sprinkle roast evenly with 1 tsp. salt. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.
2. Combine minced garlic, remaining 1 tsp. salt, and next 8 ingredients in a 6-qt. slow cooker; gently add roast.

3. Cook, covered, on HIGH 6 hours or until roast is very tender. Remove roast from slow cooker, and shred using 2 forks. Skim off any fat from tomato sauce, if desired, and return shredded meat to sauce. Serve over hot cooked spaghetti, if desired.

Note: Freeze spaghetti sauce in airtight containers for up to 6 weeks, if desired.

Yield: Makes about 3 qt.

Nancy

Gina, you kill me.

I've been cooking, but I've also been busy with Sam's and Thumper's birthdays, not to mention, work. So I haven't had time to post dinner pictures this week; I will start contributing again, as soon as I recover.
However, I'm here to check out this week's WFD. And this week's dinner thread is a Shangri-la of Carbs - from Maggie's Banana French Toast to Kathleen's Bread, to Ann's pasta dishes.

Sol

;->

The melange was nothing to post about - I just added some hoisin sauce and other stuff to a basic bulgogi marinade. I wouldn't do it again.

The beef was weird. It was thin-sliced flank steak from Costco. I had used half of it for pepper steak - sliced across the grain and marinated, and it turned out great. This time I cooked it whole and maybe it had freezer burn or something - it was just weird. DH ate it but I didn't. Picky me. I ate rice, kimchi and veggies.

Lee, the Korean supermarket near my girlfriend's house has the best pre-marinated bulgogi and kalbi. I buy a big batch and freeze it in portions.

Sooo, I'm kinda hungry this morning! Tonight is ping pong which means eating at El Pollo Loco.

Thanks Gina, I really like both the marinated beef and the pork bulgogi from the Korean market I shop at. Is the pork also called bulgogi? The beef is in a sweet soy based marinade and the pork is in a very HOT red pepper marinade. Neither has a name on the packages at the meat counter. You just have to know what you are buying (everything else is labeled with name). The always have containers of the beef and the pork next to each other and I buy both.

My market does not marinate the ribs, but I love the recipe you gave me before.

We had BS chix breasts cooked picata style, gnocchi with the simple tomato and butter sauce (good, but it did not duplicate the fabulous sauce I had last week at a restaurant)and sautéed zucchini.

Lee

Had a root canal from hell yesterday, and the sweet air knocked me out most of the day. When i came to, we had grilled cheese sandwiches, Maggie's Roasted Tomato Soup and some salad! I could only eat on one side of my face but I managed,! After sleeping for 4 1/2 hours I managed pretty well, I was starving!

Tonight it's Rao's Lemon Chicken, Meyer lemons are back! Roasting some red beets, and golden beets! I may make some lemon custard cakes tomorrow!

I made Kale and Potato Soup with Sausage last night and although Joe ate 2 bowls, I thought it just okay. I am not sure what has gotten into me lately but nothing seems to taste good. Recipes sound good but when I make them, they don't even smell good to me.

Sharon, so sorry to hear about the dental problems. OUCH! I've had my share of root canals and am never without a ready supply of pain meds.

Michelle

Lee, they're both called bulgogi (fired meat). The pork is always done with the spicy marinade. That's DH's fave.

One of our friends is putting a dinner together for tomorrow and he wants us all to go to Korean BBQ! Oh, well, I'll just have to suffer, heh-heh. I'm sure we'll be playing ping pong afterwards. We're all a bunch of maniacs.

This group of 4 couples is the "odd couple" group, because of all our different nationalities/ethnicities. We're also divided politically, so come election times we have to keep our mouths shut about that stuff and play nice. Just like here! Bring on the chilled soju!

Everyones dishes look and sound yummy ... mostly one-pot meals lately, soups and stews with home made bread fit the cold, dark days :)

Tonight..are you ready...
it's exciting..
Hummus and Sea Salt Rice Chips..chased with a mug of Pomegranite White Tea...~The guys are at our High Schools Football game 1.5 hours away..quarter finals for State 4A.

I do have the ingredients out to make cheesecake though...but not sure what "flavor" I want it to be..It will have an almond crust though...

We tried a new (for us) restaurant last night and its a real winner. I think its a one of a kind here in my area, we don't have any small, eclectic bistros, we mostly have traditional Italian! I was dying to try their Smokey (or Cajun, I forget) Shrimp Bisque but then instead Ken and I decided to share their Cajun Grilled Shrimp as an appetizer with a little bit of guacamole and it was great I could have eaten the sauce with a spoon, well I did lick my plate! Their salad dressings are all homemade and we both had the creamy blue cheese - great flavor with some secret ingredient I think but a little mustard I'm sure. I had peppered pork medallions with a cranberry/apricot sauce and broccoli rabe and mashed potatoes and Ken had tuna au poivre with a drizzle of wasabi mayo on top and radishes sauteed in butter (they were so good). All the desserts sounded so good but especially the cranberry bread pudding but we were too full to try anything! Next time I'm going to take home a quart of their signature smokey tomato bisque and then I'm going to go for Sunday brunch and then I'm going to go there for lunch - so much good food, so little time :)

Woodie, Great name for a restaurant. I just looked at the Sunday Brunch Menu. It sounds wonderful. I think that you should go for brunch tomorrow.

Dinner last night was Pot roast with mashed potatoes, carrots for Moe, canned corn (because Moe loves canned corn) and southern style simmered green beans.

I forgot to write that last night we sat next to "Seinfeld's parents", LOL. They were hysterical! All 4 of them - 2 from Staten Island and 2 from Brooklyn, now moved out here to the famous town in our area where all the over 55 communities are located. They were just the funniest ever - I wish Jerry could have been there to listen - he could have started a whole new sitcom! And they weren't trying to be funny, that's what was so cool. I had my back to them so I couldn't see what they looked like but Ken kept looking and we were just cracking up the whole time! They were just on the good side of sleazy, LOL, not in a really bad way. If you know what hard core Brooklynese sounds like, then that's them :) Our waitress, the pleasant and efficient Lee Ann, seemed to enjoy them and of course they loved her like their own granddaughter :)

The other thing I had wanted to mention was that the chef came out later in the evening and spoke to every table, such a nice and thoughtful thing to do we thought. It was just a lovely experience for us, one we haven't had in a long time in our area. I know, it sounds like I'm plugging my own place, LOL, I only wish it were!

Back to reality tonight - grilled chicken ala Ken but I do hope to buy chorizo today so I can make Debbie 814's sweet potato/spinach/chorizo/feta warm salad :)

Ann....I'm lusting.........

I have my turkey thighs in the oven roasting with onion, celery, carrots and garlic...Mmmmmmmmm it smells so good...Not sure if they'll make it gravy for Turkey Day..LOL

I don't know what I'm fixing for dinner yet...

Oh my yummy...
I just made my first gluten free waffles..
The boys LOVED them..(okay two of them, the middle one "wasn't hungry")

So dinner for me was fried egg, unsmoked nitrate free turkey bacon and gluten free waffles with butter and Grade B Maple Syrup..

LOVED IT!

LOL, Woodie, sounds funny, I bet there are some transplanted Lawngeyelanders in that community, too!

Last night's dinner was Rao's Lemon Chicken, with brown rice (a first and we really liked it!) and some sauteed tomatoes and broccoli with breadcrumbs! I took the skin off and it still gets nice and crispy!
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Tonight was Subway!

Greetings everyone! I haven't posted here before but many of you know me from the other forum. I thought I'd pop in over here and say hi. I enjoy all of your inspiration that keeps me cooking.

Today I baked my first no-knead bread. This is a sourdough whole wheat bread onion bread. I have to say I am very impressed with the crust using this method. I have always tried to steam my oven with water when baking bread and the results are good. But baking it in an enclosed container really makes a difference to capture the steam.

I also had some very old well fermented kimchee. It's too old and soft to be eaten as is. My favorite thing to do is to make a savory kimchee pancake. These are made using mostly brown rice flour. Some egg for the batter and chopped up very sour kimchee. This was dinner.

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Dishesdone, thanks for sharing the picture of Rao's Lemon Chicken. Almost seven years ago, my husband wooed me by making that recipe for me as our second date. It's been a long time since we've made it...our first house's broiler never worked. Now that the kitchen remodel is done and we have not one but two working broilers, I'll have to put in a request for it again. Thanks for triggering one of my favourite memories :)

alku05, it is a great dish, isn't it! Two broilers, nice! Tell your DH to add some chopped shallots to the lemon sauce. Really good!

Greg, I scrolled and thought that pancake looked familiar! Glad you're here :)