Dinner tonight - or last night.

went to supper at a new "Home cookin" place and had CHICKEN FRIED STEAK. The restaurant is a divison of Herrs Foods and they also have a big Angus Farm. So all the meat in therestaurant is angus cuts (from tenderest loins down to short rib sammiches. The chicken fried steaks were made with heavier prime rib cuts that were too dense and muscled to be prime rib. Pounded thin , copated with a secret batter and fried. Then covered with a red-eye gravy and fresh julienne green beans in a broth.
Excellent. Dessert was cannoli cake and Mrs F had a huge lemon cake slice with a sour sauce that complemented the cake really well.

Tomoorrow, I made a huge batch of Cavfanciers chili. (Its a bit sweeter and a no cumin version of the more spicy Texass chili)

Morgan you're so domesticated! They do look good!

Yeah, he went from Peggy Bundy to Martha STewart in a hurry!

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We had some chick peas, albacore tuna and olives, mixed with garlic, olive oil,
anchovy paste over a bed of arugula. Lite dinner....

LOL! There is still some Peggy in him but I will say he has learned his way around the kitchen. That fudge was amazing!

That sounds good to me, the exact combination, CJane, but I'm one of those folks who'll eat anchovies. Haven't ever tried anchovy paste though. What I really like is marinated fresh anchovies, but they're a pacific coast thing, at least as far as I know re the U.S. west.

Anchovies would be too strong for this combination, but a teaspoon full of the paste gives it enough zest.

I see your point. If I don't want to think anchovy! when I'm eating something, I only put in a third of one, speaking of the tinned ones.
Thing is, with some of my favorite dishes ever, it's the blend of how tastes work together that I like, and not so much one thing yelling out. Hard to explain, since I do want to be able to taste the different things, just that with some dishes the blend is just right.

Feeling lazy, so dinner tonight was two open light rye sandwiches with lettuce, cold roast turkey (from yesterday) & slices of tomato (fresh from the vine. Yum!) ..... with a smidgeon of salt & freshly ground black pepper on top.
Very nice & no piles of dishes & pots to wash!

bacon-wrapped turkey meatloaf is in the oven

there's salad in the fridge for a side

I was going to make rice or mash, but realized that Set will probably just want to make meatloaf sammiches, so no point in cooking something that's not required

cold turkey sandwiches!

no mayo? that just seems naked

Fasta-Pasta take aways on a Sunday Night, followed by fresh strawberries and ice-creeam.

I'm making the famous at my place baked chicken legs - the one with the cherry preserve, whole grain mustard, soy sauce, tad of butter coating put on at the end of a regular olive oil brushed salt and pepper roasting until not quite done - but this time I'm using blackberry preserves. Plus mashed potatoes and then quickly heated peas. I've made it with the cherry preserve three or four times - we'll see on blackberry.

I'm afraid so, ehBeth.
Am I the only one here who isn't a fan of mayonnaise?
Possibly.
But the sweet, super-juicy, still-warm-from-the-sun tomatoes from the garden made up for the omission, I hope?

I like mayo, especially homemade which I never ever do since the week I tried that three times when it was raining, when it had worked easily before. Of course I blame the rain. Talk about a waste of olive oil.

But one of my favorite things in life is a real life garden tomato. A least favorite thing is a hornworm.
Friends in Larkspur, a town in northern california, had a great garden with, among other things, something like 80 feet of well staked tomato plants of many varieties. That made me bug eyed.

I might like the homemade variety better than the store-bought variety, too, osso.
It's not that I hate or despise the stuff, it's just that I haven't acquired a taste for it, that's all.
Now real tomatoes (as opposed to those store-bought impostors) are another story entirely!

Osso, that sounds very good. What are the proportions of the ingredients, if you don't mind my asking?

No, you're not the only one, Olga. I use mayo only to make caesar salad dressing and a very garlicky version of an Olive Garden restaurant salad dressing.

On sandwiches we all prefer the zip of the Whip (Miracle Whip) or mustard.

Missing the "sweet, super-juicy, still-warm-from-the-sun tomato from the garden" in the middle of a Canadian winter.

Oh phew, mckenzie!
I hate being the odd person out!

I confess I don't use mayonnaise at all.
Though if someone presented me with "very garlicky" home-made version, on a delicious salad, I probably wouldn't complain.


I feel exactly the same during the Oz winter. You almost forget what real tomatoes taste like!
I wish I could send you some.
.... & some summer sun, too!

this is one area I seem to have no discriminating taste buds at all. I can't really tell home-made from commercial mayo or mayo from Miracle Whip - it's all some kinda white sauce that I have to have for any kind of cold poultry sandwich/salad.

I'll give the recipe - it turned out the best yet as I finally followed the temperature directions. . . mostly. (I hate to send my cheesy stove up to 45o so do so rarely.)

Back in a bit.