Dinner tonight - or last night.

Pasta on the menu tonight, Spaghetti Bolognese, yummy.

I'm cracking up here.

Someone out here in the real world heard I'd be going to Davos - sent me a note this morning with a link to the review - asked me if I also found it that bad. Dude, that's my review.

thinking about this for tomorrow

http://www.fareshare.net/recipesV12-05E.html#Eight-Legged%20Chicken

haven't made it since university days

* Exported from MasterCook *

Eight-Legged Chicken

Recipe By : James Barber's Immodest but Honest Good Eating Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large chicken -- or capon
[turkey won't work]
6 chicken legs
Cotton thread or string

Mr. Barber says you have to prepare this early before the guests arrive and
try not to drink too much booze while you are doing it. He suggests this is
best served in a dimly lit room so people can't see the stitches and it
will make quite an impression when you bring the bird to the table.

Preheat the oven to 400F (200C).

Using the cotton thread, sew the extra chicken legs to the chicken - 3 legs
on each side.

Don't overstuff the chicken. Just put a little bit of chopped lemon and
some garlic or some chopped onions and a bit of thyme or some lemon juice
and tarragon in the cavity. Rub the chicken well with salt; the salt makes
the skin crispy. Roast the chicken in a hot oven basting every 15 minutes
with melted butter and/or pan juices until the chicken is cooked and nicely
browned.

From James Barber's Immodest but Honest Good Eating Cookbook; 1981.
ISBN 0-932722-12-1. MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 15 May 2009.
www.fareshare.net


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 636 Calories; 44g Fat (64.4% calories from
fat); 55g Protein; trace Carbohydrate; 0g Dietary Fiber; 274mg Cholesterol; 229mg
Sodium. Exchanges: 8 Lean Meat; 4 Fat.

That sounds wonderful! Morgan was suppose to cook tonight, he's on the phone ordering take out.

peppercorn pork loin is on the panini grill

oyster and portabello mushrooms are melting with sweet and regular onions in the big saute pan

can't decide if that's enough or if we should run over to Thai Wok for some Thai Veggie Fried Rice

seems like the mushrooms and pork will be enough

rice tomorrow with the chicken?

added lots of freshly ground black pepper, some garlic, dried roasted red pepper flakes, mild salsa and a bit of sea salt to the mushroom and onion meltdown

put a knob of butter on top when I served it

soooooooooo delicious

tasted like candy

making the rest of my fresh green beans.

with bacon and onions and shrooms.

got a pork shoulder to use, but gotta have 8 hours to smoke it...

Large green salad w/cheddar cheese bits and sliced diced peperoncini (not too many, I've learned my lesson on the last pizza), olive oil red wine vinegar basil dressing.

Presently making oatmeal chocolate chip raisin coconut almond cookies, substituting spelt for most of the flour. Assuming I don't burn them, I'll have a zillion, so some for dessert. I cut the sugar, which I tend to do anyway, but I see these as breakfast cookies, sort of like the cocoa oatmeal pancakes I batched up a while ago and froze.

We had our family Friday evening dinner out tonight. Now Antonio is tucked away in his bed and Marco and I are relaxing watching TV.

Tomorrow morning I’m going grocery shopping and I’ll be making dinner tomorrow night. I’m going to find a good recipe just not sure what to make yet. I was thinking of some kind of fish but not sure I’m ready for that yet. I’ll have to give it some thought.

fish is easy.

but you gotta watch the temps...

I'm frying bacon to make some more green beans. sparky brought me another big bag of fresh blue lakes.

I like sushi, no cooking involved lol, Antonio doesn

I'm with the kid. no bait for me, thanks...

I always do my fish fillets on the bbq plate, takes less than 3 minutes, add the salads and Bob's your uncle. My son makes sure I always have ample seafood on hand, he is a professional fisherman!

Well I got too busy doing stuff around the house so not going to be cooking tonight. I’m waiting for our friends Tommy and Jeff to call and the five of us will be having dinner out tonight.

We'll expect a report..

Me, I made a crockpot full of 'northern white' beans several days ago (small crock pot, 1 lb beans soaked overnight, fresh water, bunch of hours) and the beans came out delicious by themselves. I've eventually made a soup with some of the beans, some jalapeno laced pork sausage, crushed tomatoes, broken bits of spaghettini, salt and pepper, dab of kashmiri curry (girl needs her turmeric). Will have this with a simple green salad.

I just put this roast in the oven with some carrots. Baking it for 4 hours with mushroom gravy then I’m going to have mashed potatoes with it. One thing I know how to cook is a roast. Now off to pick up Antonio from school.

Nice roast, and nice pot. Looks familiar (I have it in green)

Good thing I uploaded the correct photo titled meat. Marco would have been pissed at me

Oh good God! Loon!