2
   

So what's for dinner tonight?

 
 
cjhsa
 
  1  
Reply Fri 13 May, 2005 04:35 pm
Refried beans are much better when innoculated with large quanties of lard. Try the homestyle....
0 Replies
 
Piffka
 
  1  
Reply Fri 13 May, 2005 04:35 pm
Setanta wrote:
Piffka, i believe the Spanish stuff their largest and best unripe Manzanilla olives with anchovies . . . god i love those . . .


C'mon... let's go to Spain!!
0 Replies
 
Setanta
 
  1  
Reply Fri 13 May, 2005 04:35 pm
http://www.unico.ca/assets/images/GreenOlive-Anchovies-375ml.jpg

From the web site:

"Unico Green Olives Stuffed
With Anchovies
Available in 375ml cans
Ingredients: Water, Manzanilla Olives, Anchovies, Sodium Alginate, Lactic acid, Monosodium Glutamate."


hmmm . . . don't know about that MSG, though . . .
0 Replies
 
CalamityJane
 
  1  
Reply Fri 13 May, 2005 04:40 pm
Piffka, come down to SD, we have an excellent Spanish
restaurant here, they serve the stuffed olives fresh,
and the Paella is out of this world. .....


....the sangria too <sigh>
0 Replies
 
Setanta
 
  1  
Reply Fri 13 May, 2005 04:40 pm
Yet another brand of Manzanilla stuffed with anchovies.
0 Replies
 
Piffka
 
  1  
Reply Fri 13 May, 2005 04:51 pm
That sounds great and I wish I could, Jane. I am going to SD in a month, but that SD stands for South Dakota. I fear there isn't a stuffed olive to be found there.

Thanks, Setanta, I'll look for those. That Spanish Table is in Seattle near the Pike Place Market. <I've been there, too. Why didn't I ask about olives?? I dunno!> The Spanish olives I'm thinking of came in plastic pouches -- a strange sort of packaging and I remember being afraid they'd pop on the airplane.
0 Replies
 
Setanta
 
  1  
Reply Fri 13 May, 2005 04:54 pm
Yeah, Miss Flyer, i did run across some sites which offered Manzanillas in plastic pouches, but i was unable to hot-link the images . . .
0 Replies
 
Piffka
 
  1  
Reply Fri 13 May, 2005 05:04 pm
Can you buy those olives where you are, Set? When have you had them? For all these proliferating olive bars, you'd think one would have the kind I want.




Jeez. I think I'm hungry. When's dinner?
0 Replies
 
Setanta
 
  1  
Reply Fri 13 May, 2005 05:06 pm
I goin' out the door right now . . . see ya round . . . like a doughnut . . .
0 Replies
 
Algis Kemezys
 
  1  
Reply Fri 13 May, 2005 05:29 pm
Hey I just picked some very young and tender fiddleheads under the sultry skies of Quebec.
0 Replies
 
squinney
 
  1  
Reply Fri 13 May, 2005 05:31 pm
I just bought donuts! Krispy Creme cruellers.

Having Freschetta Pizza (cheese for the kids. Pepperoni for me) followed by donuts as we watch the classic "West Side Story."

Can you tell Bears outta town??)
0 Replies
 
Algis Kemezys
 
  1  
Reply Fri 13 May, 2005 05:34 pm
Your going to have to deal with Officer Kruptkey who doesn"t like dining and pictures.
0 Replies
 
ehBeth
 
  1  
Reply Fri 13 May, 2005 05:41 pm
Friday night and I don't want to fuss.

Mixed together a can of Mama Bravo's spaghetti sauce, a can of ready to eat beef veggie soup - nuked the combo. Heating up brussels sprouts in a lil butter/brandy sauce. mmmmmmmmmmmmmmmmmmm
0 Replies
 
squinney
 
  1  
Reply Fri 13 May, 2005 05:44 pm
Gee, Officer Kruptkey... Pizza and donuts ARE on my new healthy eating plan. I was good all week!

We signed up for Netflix and I'm introducing the teens to classics they can finally understand and appreciate. I think their broadening their tastes. Not a classic, but they actually loved "Chicago."

Hey, ehBeth, wanna come over for pizza and donuts?
0 Replies
 
Algis Kemezys
 
  1  
Reply Fri 13 May, 2005 05:45 pm
really ehBeth I am surprised...
0 Replies
 
ehBeth
 
  1  
Reply Fri 13 May, 2005 05:46 pm
Pizza, yes. Donuts, not so much.

I'll be down in a minute.
0 Replies
 
Algis Kemezys
 
  1  
Reply Fri 13 May, 2005 05:50 pm
Hey you could invite me too.Those food stuffs are things of legend.
0 Replies
 
ehBeth
 
  1  
Reply Fri 13 May, 2005 05:51 pm
Surprised?

Brussels sprouts with butter and brandy = divinity.
0 Replies
 
Setanta
 
  1  
Reply Fri 13 May, 2005 05:54 pm
brussels sprouts . . . hmph . . . just a buncha pipsqueak cabbage wannabes . . .
0 Replies
 
Algis Kemezys
 
  1  
Reply Fri 13 May, 2005 05:54 pm
I just cooked my best version of the lovely ingedient for my friends of all ages in Val David. I burn the outside leaves in butter ,chili and garlic for the extra special taste.
0 Replies
 
 

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