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Old 09-19-2011, 02:07 PM   #1941
 
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No, use up the space for something that doesn't taste like cardboard!
Or make your own with pie crust and good jam. Done and done.
How do you think they would freeze/thaw? We're always looking for horse show food, and one can only handle so much trail mix, cookies and beef jerky.

Sent from my "smart"phone. Please excuse typos!
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Old 09-19-2011, 04:17 PM   #1942
 
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We had crepes with carmelized apples for dinner last night (if we can eat breakfast for dinner, we can surely eat dessert for dinner, right?)

I'll probably pick something up tonight, chipotle or wahoo's or something.
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Old 09-19-2011, 04:24 PM   #1943
 
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I think we're having roast beef sandwiches on toasted French bread with pepper jack cheese melted on top and I'll make some onion-y beef broth for dipping and probably tater tots. I like to take the onions I simmer in the broth and pile them on top of the roast beef before putting the cheese on top and broiling...a big ole' yummy mess!
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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.
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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 09-19-2011, 04:49 PM   #1944
 
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I think we're having roast beef sandwiches on toasted French bread with pepper jack cheese melted on top and I'll make some onion-y beef broth for dipping and probably tater tots. I like to take the onions I simmer in the broth and pile them on top of the roast beef before putting the cheese on top and broiling...a big ole' yummy mess!
Oh wow...that sounds so good right now! Feel free to send some over via carrier-Calvin
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Old 09-19-2011, 05:07 PM   #1945
 
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Oh wow...that sounds so good right now! Feel free to send some over via carrier-Calvin
Not sure he can be trusted with roast beef, but we can give it a try.
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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 09-19-2011, 05:17 PM   #1946
 
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Oh wow...that sounds so good right now! Feel free to send some over via carrier-Calvin
Not sure he can be trusted with roast beef, but we can give it a try.
You will probably end up with just the onions. Maybe. If they taste like beef broth maybe not.


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Old 09-19-2011, 05:18 PM   #1947
 
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How do you think they would freeze/thaw? We're always looking for horse show food, and one can only handle so much trail mix, cookies and beef jerky.
Aww NetG...so much to learn!!!

My Moms trailer has a fridge, coffee pot, blender, toaster and electric frying pan
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Old 09-19-2011, 05:30 PM   #1948
 
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How do you think they would freeze/thaw? We're always looking for horse show food, and one can only handle so much trail mix, cookies and beef jerky.
Aww NetG...so much to learn!!!

My Moms trailer has a fridge, coffee pot, blender, toaster and electric frying pan
Someday when my financial situation means a barn like hers - I'll also have the tricked out trailer.

Sent from my "smart"phone. Please excuse typos!
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Old 09-19-2011, 05:43 PM   #1949
 
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I think we're having roast beef sandwiches on toasted French bread with pepper jack cheese melted on top and I'll make some onion-y beef broth for dipping and probably tater tots. I like to take the onions I simmer in the broth and pile them on top of the roast beef before putting the cheese on top and broiling...a big ole' yummy mess!
Oh wow...that sounds so good right now! Feel free to send some over via carrier-Calvin
Yum!

We had lemon chicken, quinoa and green beans.
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Old 09-19-2011, 07:41 PM   #1950
 
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I had scrambled eggs with squash and reduced fat cheese and whole wheat pancakes from the skinnytaste website...not the best, but satisfied a craving.


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Old 09-19-2011, 09:14 PM   #1951
 
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Mom made chicken crusted with smashed up croutons plus some extra potatoes from our roast and asparagus.

I miss artichoke already! And the asparagus was def not in season/awful.

Sent from my "smart"phone. Please excuse typos!
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Old 09-20-2011, 08:07 AM   #1952
 
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Chicken lentil soup - it's rainy here.
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Old 09-20-2011, 08:24 AM   #1953
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Asian veggies & egg rolls...
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Old 09-20-2011, 11:31 AM   #1954
 
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Hamburger salad.
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Old 09-20-2011, 11:43 AM   #1955
 
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Chicken parmigiana with homemade marinara and spaghetti. Salad on the side.

I love reading the different things we all eat. I wonder what I'd eat if I cooked for only myself and not a meat lovin' hubby and three pickyish kids

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Old 09-20-2011, 08:25 PM   #1956
 
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It was a great day not to cook because it was pretty warm so we had turkey and roast beef wraps with lettuce, tomato, pickles, veganaise, mustard and pepperjack cheese with chips on the side. DH loves that so much he wants it again tomorrow night and yep, that works for me!

I may make some lightly sweetened whipped cream to go with strawberries...or to just eat with a spoon...whatever.

Jeep, was it you I had the conversation with about the sweet iceberg pickles my Nanny used to make? I can't remember what thread that was in, but I've found a fairly similar tasting recipe for them. I use the word recipe loosely though since it starts with jarred dill pickles and hers were from cukes she grew. It's easy for me to make though and I really like them and they kicked ass on my wrap tonight.
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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 09-20-2011, 08:58 PM   #1957
 
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Yes, you have mentioned your gran's pickles. So what is it that makes them so good?
Now I'm dying for pickles.
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Old 09-20-2011, 09:13 PM   #1958
 
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I liked her pickles because they were so sweet yet had a twang of some sort of spice to them. We mainly had them diced up in egg or tuna salad or put them on sandwiches growing up, but they're certainly not everyone's taste and DH can't stand them (so I get the jar to myself!). Mom said Nanny made hers using lime, but I knew I wasn't going to mess with all that business of having to rinse them and such. So when I came across this method of using jarred dills I figured it was worth a shot.

They're a really dark, dark black/green color. The ones I made use a jar of sandwich dills and involve sugar and pickling spice.
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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 09-20-2011, 09:28 PM   #1959
 
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French toast waffle, a tiny bit of powdered sugar, whip cream (I just love the stuff), eggs, and bacon. YUM!
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Old 09-20-2011, 10:44 PM   #1960
 
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I made this Thai Coconut Curry Shrimp | Skinnytaste tonight. It was decent, but the flavor wasn't strong enough for us. Maybe more curry paste next time and some spiciness.
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