Supper Time on Tuesday
8 years ago
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Supper Time on Tuesday!
Comments (9)Oh, ravencajun that looks so good! We had spaghetti and meat cubes, with sauteed purple and green cabbage, lentils, and green beans. I was busy baking walnut Zimsterne cookies, and didn't want to take time to roll meatballs, so I patted the ground beef mixture out in a baking dish, and cut it in cubes when it was baked. I was also too lazy to roll the Zimsterne dough and cut out the stars, so I rolled it into logs and sliced them into oval cookies. They taste the same. ;)...See MoreSupper Time on Tuesday!
Comments (23)I've got to say, there are some great sounding meals here tonight! Raven, your crawfish meals always look so delicious, but much to my sorrow and surprise, I don't like crawfish! And I don't know why; my mouth waters when I look at those steamed crustaceans. I've devoured piles of crabs, shrimp, oysters, mussels, clams, and all manner of fish, but crawfish just don't make the cut. It's a supreme disappointment to me, lol. I'm looking foward to another visit from some friends in coastal SC, where I used to live. They're bringing three or four bushels of freshly gathered Beaufort oysters. I'll have a Lowcountry oyster roast for my friends here, and keep some aside for a stew the next day....See MoreSupper Time on Tuesday!
Comments (22)Really hit the spot. I've been thinking about those salmon cakes for a week.To make a basic Hawaiian macaroni salad, you don’t need a recipe; just follow these guidelines: The pasta: Cook 1 pound elbow macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer). The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi). The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more. The add-ins: Carrots, watercress, celery, hard-boiled eggs, pickle relish (try some frozen, thawed peas) whatever suits you. The finale: Salt and pepper, to taste. Stir well; refrigerate. * I don't use pickle relish. I add some grated carrots, dill pickle (diced fine) some grated cheddar cheese and sliced black olives....See MoreSupper Time on Tuesday!
Comments (16)Today is my and hubby's 36th Wedding Anniversary. We ordered takeout from one of the local town diners.. I had the blueberry pancakes with a cup of tea, and hubby got the French toast, eggs and bacon.. Sometimes we just love having good ole breakfast food for dinner.....See More
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