My husband made dinner tonight
7 years ago
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- 7 years ago
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Tonight's dinner and our rescue dog, Boone
Comments (15)LOL, ellendi & Dlm. I have no clue what kind he was. I didn't see him until dh brought it into the kitchen already skinned. Boone's a very fast dog with muscles of steel. Ducks can take more than a few seconds to get in flight. I ate the veggies but not the duck. I don't like dark meat of any kind except the ocassional Quail, which is about once every ten years. HIW, I do feed a covey of Quail every winter which we don't eat. :) I have to say though, that Biscuit Monkey Bread is the BEST I've ever eaten. No longer will I use those Rhode's Frozen Yeast Rolls....See MoreDinner with In-laws tonight
Comments (20)Well, how did the evening go? Pink, I would take Deborah's advice, she is wise... -BUT- I would also set boundaries. Snooping-no way! You don't want her driving your child? - don't let her! You are the Mom control the situation. I would have been thrilled if my MIL had sent pictures of my child to friends and family. She was good to my child while she was growing up but there was always tension between me and her- I was always the outsider or outlaw(and the closest neighbor). I sucked it up and carried on, never called her on anything. She was never overtly mean to me but made little comments and made many demands around the holidays. My DH was always aware of it but never took a stand even when I ranted and raved over her. Ten years ago my husbands father died and there was a huge rift in the family, we didn't see or speak to MIL for over 8 years even though she was 1/2 miles down the road. I was shocked last Christmas when I saw her comming thru the yard on her walker! DH's brother had brought her to have Christmas dinner with us. She had had a stroke, and was much older looking than when I last saw her, but I greeted her with a kiss. Then I went out on the deck for a smoke and a drink! I stayed on the side lines and kept my mouth shut, just let DH and DD visit with her, it was strained, but at least they got to "visit" for a while, and all went well. It felt so good! I think she must have seen what shes been missing - family! She came back for Easter too. I am the one that cooks for the holidays now and the house is always full of her kids, gkids and ggkids and I like having her here too. I try to dwell on the good times, DH and DD are still wary (they were very hurt)but they are comming around. She taught me alot, about being the wife of a farmer, raising kids and how not to be a mother in law. I hope I can be a good future mother in law. Things change, be open to it....See MoreTonight at dinner...
Comments (18)Thanks all...I really struggled to come up with a pattern. Seemed like everything I did and liked looked too girly to be on his frame. I cut up a lot of glass in many different colors and shapes and didn't like how it looked until I pulled out the black & white. Then I decided to grout it gray but all I had was white and black grout. So I kept mixing white and black, then a little more white..oops now a little more black...by the time I got the color how I wanted it I had enough grout mixed up to probably grout 20 frames. LOL A couple of days later...we bought gray grout!!! That's what Colleen used on Bama's frame. It's so much easier when you don't have to mix up the grout to get the color you want! Wench...I'll have to remember to tell my DH that at dinner tomorrow night! He'll get such a kick out of it. Barb...See MoreTonight's Dinner Party, My French Onion Soup . . . and Swim Goggles!
Comments (26)LynnNM, I made onion soup with your recipe and served it at a dinner party last night. It got rave reviews all around. I didn't need swim goggles. My 44 year old Oster Regency mixer/blender/food processor/meat grinder quickly cut the onions into perfect thin slices. Not a tear was shed. Thanks for the recipe. In return here is another soup recipe that I make that everyone loves Ina Garten’s Winter Minestrone Soup Ingredients: Good olive oil 4 ounces pancetta, ½-inch-diced 1½ cups chopped yellow onions 2 cups (½-inch) diced carrots (3 carrots) 2 cups (½-inch) diced celery (3 stalks) 2½ cups (½-inch) diced peeled butternut squash 1½ tablespoons minced garlic (4 cloves) 2 teaspoons chopped fresh thyme leaves 26 ounces canned or boxed chopped tomatoes, such as Pomi 6 to 8 cups chicken stock, preferably homemade 1 bay leaf Kosher salt and freshly ground black pepper 1 (15-ounce) can cannellini beans, drained and rinsed 2 cups cooked small pasta, such as tubetti 8 to 10 ounces fresh baby spinach leaves 1/2 cup good dry white wine 2 tablespoons store-bought pesto Garlic Bruschetta (see recipe) Freshly grated Parmesan cheese, for serving Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot. Garlic Bruschetta 1 baguette Good olive oil 1 garlic clove, cut in half lengthwise Preheat the oven to 425 degrees. Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic. Here it is as a work in progress from when I made it in November This picture is from Ina Garten's website...See More- 7 years ago
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