I have to look at that and see if I can do it stovetop..
tonight, crazy soup - diced tomatoes, water, leftover bengali lentils, pinto beans, diced red potatoes, chopped carrot, squoooshed roasted garlic, two fresh hot ital sausages also squoooshed, parsley parmy pesto, chopped scallion greens, frozen green beans/simmer.
Thank you Beth
The pulled pork sandwiches were great AND the soup - then I left - I went out with the girls...laughed and laughed..I love to laugh
NO cooking today or tomorrow either - we decided on a takeout from the SILVERWOK - haven't done that in ages - their food has always been outstanding - hope we won't be disappointed - i like their "buddha's vegetables" .
we did have a big breakfast after coming home from the pool .
i should be able to survive until 4 pm - barely .
got a crock pot full of turkey soup on the go
turkey, turnip, potato, carrot, parsnip and some rice
chicken stock and a small can of V8
basil and bay leaf
picked up dinner at the silverwok :
spring rolls ,
buddha's vegetables ,
beef tenderloin - chinese style ,
pork and chinese vegs ,
fortune cookies
had some plain rice leftover from yesterday ,
tea , tea , and more tea
plenty left for tomoorow
BURP !
yum Silver Wok!
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brussels sprouts/green beans and onions are sauteeing
rice is cooking
pork/asiago sausages are on the George Foreman
Welcome to the thread, FatBastard. And what did you have for dinner?
Quote:brussels sprouts/green beans and onions are sauteeing
Together, ehBeth? In one dish? It's just that I'm very partial to brussels sprouts, green beans & onions ... & I'm curious as to what you're doing with them.
they're all in there together, MsO. I think Set steamed the Bsprouts first, but I'd likely have chiffonaded them and just tossed 'em in. I like them crunchy. Everything is smelling sooooooooo good right now.
Oh that certainly sounds good!!!! Yum!
Just one question, though, ehBeth: How are brussel sprouts "chiffonaded"?
If you're feeling fancy, you pick the sprout leaves off - then roll them and slice them thinly. If you're like me (most of the time), it just means a very very thin slicing of the whole sprout.
Grilled whole flounder and the works at my favourite Fish Restaurant.
I add them, slivered brussels, fresh, to salads. Which reminds me, I'm gearing up for a new batch of chinese egg rolls - I figure they could give water chestnuts a run for their money.
That's interesting, osso. I've never used brussels sprouts raw. What else would you include in the salad? (I'm curious. Might give this a try.)
Brussel sprouts..blah.
Hello msolga.
Ossobuco. Simple ingredients. The fresher, the better. Filippo Berio olive oil, a bit of canola oil, white or red wine vinegar. That is the base. Garlic, onion, parsley, basil, thyme, oregeno, salt, sugar, pepper. Sometimes lemon. My taste buds are puckering already.
Thanksgiving less than a week. I do not mind if the cranberries breach the mashed potato wall.....and in doing so, if the gravy decided to spill out and into the stuffing,..... again, I do not mind. On the other hand, I know of people who eat one item at a time, and do not mix their food. The glares I receive when bringing a pea spiked heap of mashed potatos to my mouth. Corn....don't even get me started on corn.
Who is a mixer? Who is a divider?
Depends on what it is...sometimes I like to mix a bit...sometimes I am a purist...just want the one thing on its' own.
Quote:Brussel sprouts..blah.
My thoughts, exactly, Alex.
Brussels sprouts - concentrated green evil!
