Supper Time on Monday!
8 years ago
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What's for supper.....Monday?
Comments (13)Wow, what scrumptious sounding meals! Shirley, so nice to hear from you; I hope that you're doing well. I'm a fan of cabbage myself, no matter how it's prepared, including raw. That stuffed cabbage sounds good, I may have to dig out my recipe and make a batch before hot weather gets here. Your chicken sounds good, jazzy. Aren't you glad that you had some leftovers? Texas Gem, I haven't had a taco salad in years, but I used to eat them all the time. And loved them. What a great combination of flavors and textures! Oh Raven, I hope that you had a relaxing evening! You must be absolutely exhausted between all of the stressful traveling and family events. And the illnesses, oh my. Mor, I had to look up flageolet beans and I'm intrigued. Tell me what you like about them. Supper sounds so good. grainlady, as always, I'm in awe. I've often wondered what your kitchen must be like. I'm having blood drawn today and can't eat anything.....why the heck am I reading about this wonderful food? My tummy is growling like crazy, lol....See MoreSupper Time on Monday!
Comments (12)We were asked to babysit for the girls next door from the time they jumped off their school bus until just a few minutes ago. Whew! They are 6 and 8. We had BBQ chicken drumsticks, sauteed zucchini 'noodles', and roasted sweet potatoes. They love helping in the kitchen and know that when they eat with us, there will be colors on the plate. ;-) They were showered, shampooed, braided, dressed in PJs, and storied before G'pa came to collect them. A good time was had by all....See MoreSupper Time on Monday!
Comments (15)CindyMac Mimi, that looks scrumptious! I've never had rapini. Would you mind sharing the recipe? **** The dish is made in separate components, then brought together at the very end. Regarding the rapini, I like to blanch it in salted, simmering water for about 3-4 minutes and then strain in a colandar, before I chop up into more manageable pieces. To serve, or add to a dish like this, I like to heat up some olive oil and add minced garlic (and maybe a pinch of pepper flakes) to flavor the oil. Then, add the pre-blanched rapini and sautee for about 2 minutes. The lamb is lamb shank cooked in my electric pressure cooker. That can also be braised slowly in a heavy pot. Let me know if you'd like to know how I made the lamb so it was ready for this dish. The gnocchi is store bought from Wegmans. It's fresh and so easy!...See MoreSupper Time on Monday!
Comments (15)Last nights supper was the same as the night before and the night before that..Daughter brought over a turkey dinner complete with stuffing, gravy, taters, vegetable and pumpkin pie on Saturday. There is still enough for today's lunch in the fridge. I have been totally wiped out for a month trying to take up the slack since DH's knee surgery., so it was really appreciated....and delicious....See More- 8 years ago
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