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Old 05-22-2012, 10:10 AM   #3081
 
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All of these posts are really making me wish summer was here and the hubs would get out the grill! I love a good grilled kielbasa sandwich with peppers and onions and corn on the cob on the side.

Dinner tonight is TBD.
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Old 05-22-2012, 11:19 AM   #3082
 
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Tonight will be breaded meat, sauteed romaine with garlic and pine nuts, some dark chocolate and sugar free jello for dessert.
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Old 05-22-2012, 11:39 AM   #3083
 
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I'm thinking it's a chicken and rice kinda night, black eyed peas with snaps, and corn on the cob for sides.
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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.
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Old 05-24-2012, 04:17 PM   #3084
 
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Sloppy joes, sweet potato fries, and corn on the cob.
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Old 05-24-2012, 04:21 PM   #3085
 
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Yesterday I made yellow rice with corn, pigeons peas, and chicken in it. It was the best I've ever made that meal.

Sadly, today, it will be pizza.
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Old 05-24-2012, 05:43 PM   #3086
 
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Buffalo chicken salad made with turkey burger, hot sauce, romaine, celery, pineapple, walnuts, homemade blue cheese dressing.
And a rum n coke.
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Hair texture-medium/fine, porosity-normal, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, Ojon Restorative Treatment, oils, honey, vinegar.
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Old 05-24-2012, 08:19 PM   #3087
 
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Brined pork chops with agrodolce sauce
Mashed sweet potatoes
Corn on the cob

I loved this, brining pork chops is the way to go. I really liked the sauce, but Mr. Spring couldn't stand it. I thought it was really good with the sweet potatoes. I had three super thick chops and just used half the brine amount listed in the recipe which would have been more than enough for 4.
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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.
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Old 05-24-2012, 08:37 PM   #3088
 
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Yeah, if chops aren't brined, then they need to be either braised or pounded to paillards for me to enjoy them because even really good quality pork chops cooked to proper temperature are kind of dry and tough when simply seared.
I will say that 160 is way too high a temperature for seared chops, though. If you're above the health department's recommendation for meat, that's high.
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Old 05-24-2012, 08:42 PM   #3089
 
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I see people vary that temperature so much in recipes. I do it to 145 and let it rest for a bit before cutting so it probably rose up some.

Mr. Spring apparently really doesn't like balsamic: "I kept thinking I was biting into something rotten" Good grief, I love that man. I was the total opposite, I love, loved it.
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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.
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Old 05-24-2012, 08:52 PM   #3090
 
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That's because you're doing it right.
Taken off at 140-145 the meat will carry over to 155 easily, which is the temperature the health department wants pork cooked to.
Sometimes I worry that if I ever do meet a man, he'll have the eating preferences of Mr. Spring, xcptnl's B, or worse, SIB.
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Old 05-24-2012, 09:18 PM   #3091
 
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Trust me, if the love is in your heart you'll be able to work with it. It might frustrate me sometimes, but he's also come a long way from the guy who wouldn't touch a salad and only liked canned green beans.

I have a feeling your lucky guy will love food. And elevators.
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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.
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Old 05-24-2012, 09:22 PM   #3092
 
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Ooooohhhhh I'm infamous
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Old 05-24-2012, 09:40 PM   #3093
 
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Wait, can we take a moment to appreciate that I did something right? This is a rarity, y'all.

Can I get an amen?!

I also want to go sneak a pork chop from the fridge and nibble on it.
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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.
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Old 05-25-2012, 11:51 PM   #3094
 
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Made banana fritters, the guys loved them, for a snack
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Old 05-27-2012, 02:23 PM   #3095
 
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I am having dinner with my parents tonight, and I can not wait. Grilled "mama" burgers (made with local ground beef she picked up at the farmers mkt), grilled veggies, home fries and cream cheese pound cake with fresh strawberries on top.
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Old 05-28-2012, 10:32 AM   #3096
 
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I'm going to do something with some gnocchi I picked up today.

Chuff knows what though.
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Old 05-28-2012, 11:33 AM   #3097
 
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Last night we went to a Mexican place and I had a chile relleno, pork tamale, refried beans, rice, and guacamole.
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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.
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Old 05-28-2012, 07:00 PM   #3098
 
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I'm making shrimp fried rice, using this recipe: Spicy Shrimp Fried Rice | Skinnytaste I'll add some broccoli to it to get some veggies in there.
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Old 05-28-2012, 08:16 PM   #3099
 
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In-N-Out

Single with cheese animal style
Extra crispy fries
Neapolitan shake

After working in the yard all day the last thing I wanted to do was be in the kitchen.

Kitchen wenching will resume tomorrow.
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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.
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Old 05-28-2012, 09:06 PM   #3100
 
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Memorial day picnic - hamburgers, hot dogs, baked beans, potato salad, macaroni salad, deviled eggs, chips and salsa, veggies and dip, blackberry pie, anise cookies, apples and caramel dip, watermelon.
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In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, Ojon Restorative Treatment, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
https://www.facebook.com/lifetheuniverseandtodd
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