What's for dinner?

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Birthday party tonight. Pizza, apples and cupcakes.
Minneapolis, MN
Sister is coming over for supper and to keep me company while I start my Xmas baking marathon. Made a big pot of chili last nite so we'll have that. And I got a rotisserie chicken during lunch so I'll make chicken and biscuits too.
In Western PA
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We had something called chicken florentine, I believe?
Chicken breasts, alfredo sauce, spinach, shredded moz and crescent rolls over the top.....mmmmm
Mediocre (at best) buffet food at a Christmas party was last nights dinner. Thankfully the entertainment at the party was great so it helped make up for food that wasn't even over sterno to keep warm.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Tonight is BBQ pulled pork. As long as the SO plugged in the crock pot.

This week's menu: (he actually picked his before the deadline of Saturday!! Ok it's not really a deadline but it's easier to make the list when I have it earlier than Monday morning)

Lentil soup with a french loaf
Chicken, Cheese & white wine with rice
Meatloaf with pieroges and corn on the cob
Fisherman's stew with Foccacia
Southern Colorado Curly
Mix of 2s med-low porosity, med-fine texture, lots of hair
Tomato soup with grilled ham and pepper jack cheese sandwiches

missbanjo, your menu sounds so good!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
braised boneless short ribs
a questionable pumpkin pie
brussel sprouts - maybe with pancetta

I really want polenta to go with it but I have no milk, no parmesan and nobody to stand and stir it for me.
hello.world.
Thanks! We had fisherman's stew at Kouzzina (disney world) last year and I wanted to try some kind of seafood variety so this came to mind. This will be the first time trying the recipe but it looks pretty good. I won't be able to find mussels though.
Cioppino Recipe - Allrecipes.com
Southern Colorado Curly
Mix of 2s med-low porosity, med-fine texture, lots of hair
Thanks! We had fisherman's stew at Kouzzina (disney world) last year and I wanted to try some kind of seafood variety so this came to mind. This will be the first time trying the recipe but it looks pretty good. I won't be able to find mussels though.
Cioppino Recipe - Allrecipes.com
Originally Posted by missbanjo
That looks like it makes a lot, so what time should I be over?




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Thanks! We had fisherman's stew at Kouzzina (disney world) last year and I wanted to try some kind of seafood variety so this came to mind. This will be the first time trying the recipe but it looks pretty good. I won't be able to find mussels though.
Cioppino Recipe - Allrecipes.com
Originally Posted by missbanjo
Oh, allrecipes, how I hate you.
Don't boil your scallops, fish, and shrimp first, and don't add them with your clams, but after. They take less time to cook than it takes clams to open.
http://m.epicurious.com/recipes/food...ioppino-106263
Pizza and salad! It was yummy.

Also, a nice big piece of pumpkin pie.

"And death is at your doorstep
And it will steal your innocence
But it will not steal your substance
But you are not alone in this"

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Not sure if I've posted this recipe before, but I'm making this tonight. It is so yummy and even better the next day. This time I added carrots and some diced tomatoes.
http://www.skinnytaste.com/2009/01/t...-soup.html?m=1

Jaynee, I swear I must make some variation of a soup like that almost every week. It's just too good!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Thanks! We had fisherman's stew at Kouzzina (disney world) last year and I wanted to try some kind of seafood variety so this came to mind.
Originally Posted by missbanjo
A lot of WDW recipes are available online (they have a printed book). You might want to try this http://www.foodbuzz.com/recipes/2763...a-by-cat-cora-
Ah, it all makes sense now. Goldy is the puppet master!
Originally Posted by Poodlehead
Ok, and there are almost two sticks of butter in that recipe, which 1) ********, and I say this as a professional cook --- we don't fear the butter and put it in just about everything with abandon. And 2) San Francisco dish and influenced by Italian and Portuguese immigrants --- no butter. It's olive oil (Italians especially don't look too kindly on many fish and dairy combinations).
Save all that butter for dessert.

And unless you're using fresh crab, it doesn't need to be cooked, so it should be tossed at the end to warm up.
Frankly, I toss things like scallops and fish in once the clams have opened, turn off the heat, and leave them to poach in the broth, which is more than hot enough to cook them.

Last edited by Saria; 12-11-2011 at 08:00 PM.
Oh, allrecipes, how I hate you.
Don't boil your scallops, fish, and shrimp first, and don't add them with your clams, but after. They take less time to cook than it takes clams to open.
Cioppino Recipe at Epicurious.com
Originally Posted by Saria
Thanks Saria! I hadn't read the instructions yet, will make it on Tuesday so I'm glad you told me. ETA: I planned on using olive oil, that's a lot of butter!

Springy: Any time!
Southern Colorado Curly
Mix of 2s med-low porosity, med-fine texture, lots of hair

Last edited by missbanjo; 12-11-2011 at 08:51 PM.
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Posts: 41,043
Sonic chez buggie, chez tator tots, DP....mmmmmm
Mediocre (at best) buffet food at a Christmas party was last nights dinner. Thankfully the entertainment at the party was great so it helped make up for food that wasn't even over sterno to keep warm.
Originally Posted by spring1onu
I was at a holiday party friday night with cold food too! No entertainment to distract from it, though, unless you consider DH's coworkers taking advantage of the open bar/free cab entertaining.
spring1onu likes this.
unless you consider DH's coworkers taking advantage of the open bar/free cab entertaining.
Originally Posted by Like.Australia
I'm thinking with the right folks that could be quite entertaining!

We had three comedians and the last guy was a doozie. The look on some peoples faces at his dirty stuff was priceless, but he was super funny.

And for some reason a lady was walking around with Christmas lights braided into her floor length (yes, to the dern FLOOR) hair and one guy was in a Christmas themed adult onsie. Good times.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Banned
Join Date: Jun 2001
Posts: 41,043
This week chili dogs, salmon and 2 new recipes from my new crockpot cookbook from SIB [tortilla soup and pepper steak]

Last edited by WileESteelNervs; 12-12-2011 at 12:43 PM.

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