Dinner tonight - or last night.

I had the worst type of addiction. I was supplying my friends with seeds.

OK, I found it.. and old thread on pumpkins, and that recipe I was mumbling about for small stuffed pumpkins..

http://able2know.org/topic/36977-1

And tonight will probably be..
farfalle with butter, ginger, lox, basil, and lime - finally have all the ingredients.

I have two petite sirloin steaks I don't know how to cook...I posted on ask the A2K cooks...any ideas would be appreciated!

If your not going to marinate and grill them, then...
Use a dollup of butter.Sear them in a hot pan. Remove them Put in oven to desired wellness.
Add another dollup of butter to same steak pan, add tablespoon and a half of flour. Mix, scrape all the remnants in pan. Deglaze with a red(preferably) wine. Add some mushrooms. Cook until mushrooms are soft. Smother steaks.

That'll do...I am drooling just thinking about it...
I have everything you just named believe it or not...so off I go!
thank you Alex

ummm...how long to keep in the oven for medium rare?

Even if I had the answer, it wouldn't pertain to your oven.
An old wise man once told me that a medium rare steak should feel like the lower part of your hand below your thumb.

okay - so poke it every so often...got it.

tonight = repeat of yesterday (and still some left for the freezer) :

rabbit braised in sourcream (i bought a whole one) , arborio rice , sweet potato , boiled potato in the jaccket , peas and carrots in cheddar sauce - AND plenty of butter and a little pepper and salt on the side - glass of V 8 .

just now having a bit of blueberry crumble and cup of earl grey - got to keep my strength until supper-time <GRIN> .
hbg

That sounds so good, hamburger!

No wonder you're grinning!

well, I loved the stuffed squash but Set initially found it dry and unappealing. Had to find some faux/fast gravy to make it mushier for him. Once it was softer he liked it more. I guess I took littlek's "rich" warning a bit too far.

I'm going to do the same basic thing with the butternut squash I have - but use more chicken broth to start off with and mebbe a bit of oil.

I didn't eat my petite sirloin. We had black bean soup. Couldn't make up my mind what to do with it - so I punted - Going to Boo at the Zoo tonight so maybe tomorrow night. I think we are just eating hotdogs tonight.

Last night: Fish & chips ( close to the best I've ever had! Thank goodness the shop is not around the corner from my place! ) sitting on Williamstown Pier as the sun slowly set on the hottest day yet this spring. This was the view (looking toward Melbourne) in front of us. Just add a few large ships & lots more people.:

How on earth did that (considerably smaller) photograph become so big?

Nice view!

tonight, I took some of the leftover stuffing and squash, added some chicken broth, heated it up and devoured it - found a couple of the toasted seeds that I'd somehow missed, crunched 'em down.

Sounds like you're well & truly on the mend, ehBeth! The appetite & the revived taste buds! Good.

This afternoon (it's now around 2 pm) I'm cooking a "modified" version of the sauerkraut & sausage recipe hamburger posted to me. Modified beause the quantity in the recipe is way too much for one person (a constant problem - cooking too much - then having to freeze/eat heaps later!) & also because the amount I did end up cooking was too small for the slow cooker. So I'm cooking it in a pot on the stove top - at the lowest possible flame level, with one of those diffuser mats under it. So far, so good. My, it certainly smells great!
I know it won't be quite the same, but I was eager to try it anyway.

We're a lot healthier, msOlga, though Set had to leave the concert partway through to cough cough cough.

mmmmmmmmm sauerkraut

I've got a big bottle of red cabbage in the cupboard that I think needs to become a good meal verra verra soon.

Glad you're both healthier, ehBeth, but sorry about the Doggy Person missing half the concert!

Hey, any other sauerkraut suggestions would be most appreciated (though I should probably say this on the other thread?) I grew up eating heaps of the stuff (love it!) , but quite different to your family recipes.

Diffuser or suffuser mats? Now I'm wondering .... if I'm getting confused with light bulbs?

Seafood tonight msolga. Fresh King Prawns marinated in chilli/garlic sauce done on the barbie or do you prefer lobster? Have a nice bottle of white wine, Brown Bros Moscato, to go with it. The choice is yours