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Dinner tonight - or last night.

Forums: Food, Dinner, Diary, Food Log, Supper
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msolga
 
  1  
Reply Tue 17 Mar, 2009 06:14 pm
@ehBeth,
Yes! The red/purplish ones, ehBeth! You find them in "falafel rolls", etc ... a bit of salty crunch.

You know, you're the first person in the northern hemisphere whose known what I'm talking about when I refer to these little gems! Surprised
ehBeth
 
  1  
Reply Tue 17 Mar, 2009 06:20 pm
@msolga,
I've posted about them somewhere - probably in talking about one of the adventures brendalee and I went on. We particularly love the pickled turnips at Sarah's Falafel in the Annex. Sarah's is run by a lovely Syrian family. Oddly ?, they do awesome liver wraps as well as very good falafel wraps.
msolga
 
  1  
Reply Tue 17 Mar, 2009 06:36 pm
@ehBeth,
Now that's a first for me, ehBeth. I have never heard of liver wraps! Maybe it's because most of my local middle eastern eateries are either Turkish or Lebanese? Don't know. They're very big on lamb, kebabs, cheese & spinach "turnovers", plus quite a few other vego options ... pretty much the standard fare, really, but always very fresh & well cooked.
0 Replies
 
solipsister
 
  2  
Reply Tue 17 Mar, 2009 06:37 pm
@ehBeth,
turn ip up you two your caramel eyes cant beet root veggies and steak

around 8 would be fine
Dutchy
 
  1  
Reply Tue 17 Mar, 2009 06:44 pm
@solipsister,
I much rather prefer what Tony Angelakis has to offer at the bottom of this page, they're just up the road from here. Smile
solipsister
 
  1  
Reply Tue 17 Mar, 2009 06:44 pm
@solipsister,
preprandials at 7

fork ed tongues of donkey braise entree
0 Replies
 
msolga
 
  1  
Reply Tue 17 Mar, 2009 06:45 pm
@solipsister,
Absolutely nothing wrong with steak & vegies.

It's just that ehBeth & I are very sophisticated internationalists when it comes to exciting cuisine, solipsister! Wink

"Caramel eyes"? Not sure what that means.Confused
solipsister
 
  1  
Reply Tue 17 Mar, 2009 06:49 pm
@msolga,
you know your onions then
msolga
 
  1  
Reply Tue 17 Mar, 2009 06:51 pm
@solipsister,
We do, indeed!
solipsister
 
  1  
Reply Tue 17 Mar, 2009 06:53 pm
@msolga,
chat potato
0 Replies
 
msolga
 
  1  
Reply Tue 17 Mar, 2009 06:55 pm
@Dutchy,
Quote:
Re: solipsister (Post 3602324)
I much rather prefer what Tony Angelakis has to offer at the bottom of this page, they're just up the road from here.


I can't find a Tony Angelakis at the bottom of the page, Dutchy. Greek food?
0 Replies
 
alex240101
 
  1  
Reply Mon 23 Mar, 2009 09:34 pm
Peanut butter on slightly burnt toast.
0 Replies
 
Foxfyre
 
  1  
Reply Mon 23 Mar, 2009 10:23 pm
That's what I had for breakfast Alex. Works for dinner too huh?
alex240101
 
  1  
Reply Tue 24 Mar, 2009 11:36 am
@Foxfyre,
Hello Foxfyre. Yes, it did. Ran out of time, and almost enjoyed it like a five course dinner.

Did you give up anything for lent ?
mismi
 
  1  
Reply Tue 24 Mar, 2009 12:06 pm
@alex240101,
So - was the slightly burnt toast on purpose?

I was suppose to make crab burgers last night - but it didn't happen - trying again tonight...salad, tea...the usual.
alex240101
 
  1  
Reply Tue 24 Mar, 2009 12:57 pm
@mismi,
Hello sunshine. Yes, I do the slightly burnt toast now and then.

Speaking of toast. Maybe breakfast for dinner.
hamburger
 
  1  
Reply Tue 24 Mar, 2009 01:11 pm
@alex240101,
remainder of ossobucco with aspargus , carrots and some panfried rice - glass of V 8
0 Replies
 
Foxfyre
 
  1  
Reply Tue 24 Mar, 2009 01:47 pm
@alex240101,
alex240101 wrote:

Hello Foxfyre. Yes, it did. Ran out of time, and almost enjoyed it like a five course dinner.

Did you give up anything for lent ?



Yes. anchovies and jellied eels. It's what I give up every year for Lent.
alex240101
 
  1  
Reply Tue 24 Mar, 2009 02:14 pm
@Foxfyre,
Still contemplating if your response was serious. I know you mentioned in the past that you had a culinary wizard in the family. Maybe you do enjoy jellied eels.

Foxfyre
 
  1  
Reply Tue 24 Mar, 2009 02:18 pm
@alex240101,
Laughing

No. The culinary wizard in our household sometimes confuses soy sauce and worchestershire sauce which has produced some interesting recipes. I am pretty much a basic southern food cook with a few house specialties we especially enjoy.

I hate anchovies and I wouldn't touch a jellied eel without somebody paying me a pretty good chunk of money or a new Cadillac or something to do so. That's why I give them up for Lent. Smile
 

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