Dinner tonight - or last night.

Well, I've had some wonderful ravioli by various chefs.. with squash, with truffles, this and that special concoction.

The ones I made I think had squash and crushed amaretti in them, as well as the more usual spinich and cheese.

but certainly for everyday mode, ravioli from ital delis are fine. Haven't tried Costco's (it is pretty far away for me).

I had to remind myself to have my (roughly) monthly steak last night. I think I needed the iron hit. So I did it. That was dinner, plus some broccoli & potatoes.

I bought a beautiful bunch of ultra-healthy, ultra-green looking spinach yesterday & am just deciding what to do with it. Usually I do the light saute in olive oil, garlic & a few chili flakes. I'm trying to think of something a bit different. Any inspired ideas?

Yesterday afternoon I made a surprising tasty pumpkin & red lentil soup - with some onion & garlic, a little tumeric, cumin, coriander & chili. To be served with a dollop of yoghurt at the last minute. I've put half in the freezer for later on & have given the other half to a friend. A girl's freezer can get cluttered with so many soup experiments! It's just that there's something very satisfying about making a pot of soup, I tend to over-do it!

gin and limeade

Nothing like a spinach salad msolga, with that lovely fresh spinach.

I'd love a gin and limeade, with Minute Maid Limeade. Haven't had one for years ...

Thanks for the suggestion, mac.

Will do some internet searching & see what I come up with. Never made one before, can you believe it?

Spinach Salad

For the dressing:

1 egg
1/2 cup sugar
1/2 cup white vinegar
3/4 tsp salt
1 1/2 tsp bacon fat

Beat egg and combine with sugar, vinegar, salt and bacon fat. Cook over low heat, stirring until mixture reaches boiling. Cool and chill.

For the salad:

10 ounces of fresh spinach
6 slices of bacon
6 green onions/scallions
2 oranges, peeled and sectioned
1/2 cup peanuts or almonds

This has been our favourite spinach salad recipe ever since I found the recipe in "River Road Recipes II". We use less sugar 'cause we don't like too much sweetness.

Many thanks for that, mac. Yes, I think I'd use less sugar, too.

I have this spinach salad recipe tacked up on my fridge so I'll remember to try it. I copied it from a magazine, Canadian Living, I think, when I was at the hairdresser, and it looked intriguing.

Italian Peach Salad

Dressing:

1 very ripe peach
2 tbsp cider or white vinegar
1/4 tsp salt
1/3 cup vegetable oil

Salad:

12 cups baby spinach
6 slices proscuitto, cut into strips
3 ripe peaches, cut into wedges
3 green onions/scallions
3 tbsp toasted pine nuts

For the dressing: peel peach, chop and place in blender. Add vinegar and salt. Puree, then add oil and puree again. It should keep 3 days in the fridge.

mmmmmmmmmmm.

mmmmmmmmmmmm, indeed!
But I'll have to wait for the ripe peaches, I'm afraid, mac!
But not too far away, so it won't be too long!

I haven't tried it because we haven't been getting good peaches in the market, even though they're in season, kind of small and hard. Don't know why.

Probably as a result of our weird climactic conditions, world-wide, mac. For example, cabbages are terrible here this year & they cost almost $5 each! (Scarcity, I guess ..) Lucky I don't have a cabbage addiction, hey? :wink:

Pizza last night. Tonight's dinner already in the crockpot -- beef short ribs with onions and carrots in a hot chilies based sauce. I'll make rice and a salad later but the whole day is mine to goof off! (I love my crockpot )

sounds yum

and ... did you ever post here ...

Crockpots ...

The topic of crockpots and recipes has come up at work again recently, and I realized I only have one really really good crockpot recipe, and I think I'd like to reconsider the whole thing.

picked up a good-sized rabbit at the grocery store this morning (loblaws has rabbits available about two to three times a month) .
in the pot it went with plenty of sour-cream and herbs fresh from the garden .

while the rabbit was stewing away on the stove , we made up eight jars of nectarines . the first baskets of nectarines from the niagara fruitbelt just arrived and they are first-class , at $2.99 a 3-liter(quart) basket they are a bargain . after they had been put into the jars , i laced them liberally with triple-sec , should keep us happy during the cold canadian winter .

rabbit was absolutely delish , garden-fresh green and yellow beans , mashed potatoes , side salad ... heaven !
have to rest up after all the hard work now !
hbg

We're going to finish off the last of the soup from the freezer. With it we'll have sweet corn and fresh baked bread.

I doubt I can fit in any dinner tonight. Went to a (Burmese) Karen traditional wrist tying ceremony with my friend W (who works closely with many Karen refugee students) & ate lots of delicious chicken & beef curries, rice, noodles & delicious vegetable dishes after the concert & festivities. (My thread (showing respect & gratitude to ancestors) is still tied around my wrist & will remain there for 3 days.) After that we made the mistake of driving to Williamstown & indulging in Tiramisu & coffee. Too much, too much food! <burp!>

Will have crêpes, galettes and fish, fish, galettes and crêpes ... ... for the next week: away to (south) Britanny tonight.

Had a great roasted corn on the cob at the fair just before we left late yesterday afternoon. Followed it up with a crispy egg bun topped with pate once I got home.

Now I want more roasted corn on the cob ... but I have no way to do a fire pit in the city.

So I finally made that baked egg dish. It ended up being -


In a moderately big bowl,
whisk 5 eggs
add 7 - egg shells (half, natch) of water
2 tablespoons of olive oil
chopped parsley (I used about 2 tablespoons fresh)
bits of olives (probably 2 tablespoons nicoise)
2 thin sliced scallions
about 10 small pear tomatoes cut in half
sliced left over baked red potato
sliced banana pepper (like an anaheim; I used about 2 tablespoons)
sliced yellow squash - about half of one (they're the size of a small zucchini)
teaspoon italian spices
salt
pepper

poured into glass pie dish, baked at 360 for about 40 minutes.

If you add more ingredients you might want a bigger baking dish.


Very good: between dinner and breakfast this morning, I ate the whole thing...