Dinner tonight - or last night.

No time to have dinner out tonight, Marco is driving back from Orlando so I’m making chicken mushroom risotto.

Marco is home and loved my chicken risotto. I found the recipe in this book I picked up after work this week.

BBB has their series of books too. There's about 24 or so of them. They're really good.

If you're interested in others in the series, do a search on Amazon for Williams Sonoma Kitchen Library Cookbooks.

Beth - I made venison tenderloin in a clay pot with root veggies. Oh my...
so good. We had it with mashed potatoes and sweet peas. And yeast rolls. I did it just like you told me - very happy family.

It was delicious.

Mismi, any left over tenderloin for my over easy eggs?

I may have to check them out!

I’m thinking of making din din again tonight, not sure what to make yet. Stay tuned!

hooray for venison in the clay pot!

went out for a meal with Brenda before we met Set at Toronto Consort for a wonderful lute and voice performance of 16th/early 17th century love songs featuring the lovely lovely tenor Charles Daniels

Brenda and I tried a Thai restaurant in the Annex. I had wonderful chicken and beef kebabs on Udon. Yum.

I didn't have time to go shopping because I was working in the yard all day, trying to figure out where to have dinner.

Had dinner downtown tonight, Ahi tuna.

oooooh, looking good.

Me, I had a stuffed green pepper, made yesterday, reheated today - steamed cored green pepper, filled with breadcrumbs from a failed effort at buttermilk bread mixed with homemade spicy ital beef sausage, some olive oil, some previously cooked collard green bits, some long sauteed onions, some tomato sauce, some mexican oregano.

Good!

Mmmm, that reminds me of my trip to Aruba a few years ago.

A quick frittata. Almost ready.
You know about the naked lunch & also the naked chef? (Jamie Oliver)
Well my effort tonight was the nekid home cook.
32 C degrees & incredibly humid & oppressive at 9:30 pm & no relief in sight in a hurry.
And I was getting hungry!
Who in their right mind would put on clothes & get even stickier & even more uncomfortable to cook?
And where's that rain we were promised by the weather bureau?

Tonight: roasting a free range chicken with onion & sage stuffing. With some roast potatoes & possibly pumpkin or peas or beans. Not sure which yet.

Actually, yes Alex.

Last night was spaghetti sauce on spaghetti squash. Tonight is homemade chicken soup.

Already mentioned on Ceili's stew thread but last night was CJane's goulash recipe which was so amazing. I'm not 100% sure I've ever had goulash before, at all (real Hungarian goulash anyway).

I plan to make that but I have to get some paprika first (this is the house of many chile peppers but no paprika right now).

As an aside, I would like to know the answer to this: does paprika add taste? I know it adds color and is used in a lot of savory recipes...but what is its taste? My mom used to use it on her BBQ chicken a lot.

I'll let Soz or others answer that - I say yes, good paprika does, but I'm the one with questionable taste buds because of my poor sense of smell. I've always said that if I don't taste things (when asked that question) then I've a great substitution system going on. I tend to like tastes that many friends don't, anchovies, bitter greens, chile pepper, and so on. I can't tell you, though, which berry (etc.) my red wine tastes like, or what herbal notes the whites have, blah blah.

Adds, I'll probably try the dish first with a smoky local red pepper..

Here's Calamity Jane's Hungarian Goulash recipe -

http://able2know.org/topic/183653-1#post-4874830