Dinner tonight - or last night.

dagmaraka,
interesting and congratulations.

Dagmarka,

You made my mouth water - that rice looks perfect!

Cooking rice is an art...

Congratulations, happiness and long life to you both.

Sarah
x

Tonight I am making Lasagne with meat sauce and a salad of baby greens with zesty Italian vinegarette.







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he he, cj.

Tonight I'm warming up left over pizza.

For my stepson's birthday dinner last night-
baked chicken
collard greens
macaroni and cheese
cucumber & tomato slices
rolls

Mama made some pork chops in an onion sauce. Then we had a serving of coolard greens cooked all day in a hamhock broth and a big ole hunk a buttered corn bread (s)
Down home stuff.
We had meatloaf the other night annnd mashed taters and side of fall crop string beans in a beefy lotion.

We jhave a big bunch of collards growing. Our live-in house sitter planted about an acre of the things in one of the old pasture areas. She also planted turnips which we will soon be harvesting. I like turnips raw like Jeeter Lester.

Mmmmmm, I haven't cooked collard greens in a while. It's about time..



Making a risotto soon. Have some leftover roast carrots and fennel and onions. Will chop a few of those up - not too much carrot and fennel, maybe a couple of tablespoons altogether, though I might add more fresh onions. Start with the rice sizzling in olive oil, add some white wine, and beef broth in stages, end up adding a couple of hot italian sausages squidgied out of their casings. I've some fresh basil, will probably add some of that at the end. Hmmm, maybe some frozen peas. Finally, some grated parmigiano. We'll see. I haven't done risotto in a while, maybe I'll mess it up.

Tonight we had Baked tortilla beef stack and a fresh baby green salad with olives. Made perfectly by my 15 year old son (with occasional guidance from mum) a kind of mexican lasagne. Spicy but not too much.

oooh, i need me some of them kids! ty seem to come in handy.

tired after the trip home yesterday - melted gouda on graham bread, decaf earl grey tea

filled the hole and helped me sleep

dadpad, your son is a budding chef!


Could someone enlighten me about "collard greens", please? I suspect they might be just my sort of food!

They're a southern US thing, but their popularity has spread. Typically they are cooked for a long time with pork fat and a little water. Americans eat lots of greens - collards, beet, mustard, even dandelion are available at my local mega-grocer.

Thank you! I was right. That's the sort of food I love! (though without the pork fat. Usually oilive oil instead.)

In the south there are no vegetarians. At least not real ones.



Pork fat rules, baby!

I'm simply not crazy about the taste & don't think it's necessary with greens. A personal thing. But olive oil & garlic (& maybe a few chili flakes) with greens.... yum!

In a little while I'm about to try out a new recipe for dinner: Lamb, Barley & Pumpkin 'Biryani'. Involving boned & grilled rack of lamb, baked pumpkin, barley, Indian curry paste & chicken stock. I'll let you know how it turns out. These days I've virtually given up cooking the more complex & time-consuming recipes of old. I love these new healthy & quick recipes I'm finding in contemporary (Oz mainly) cookbooks!

I thought you were a veggie !!

It is the hindu festival season so had gone to the Indian part of London to do some festival shopping - so had a verrrrrrrrrrrrry nice south indian meal - Masala Onion Rava dosa washed down with spicy buttermilk...

A common misconception, G. I was a "veggie" for around 15 years but now eat meat from time to time, usuially chicken or fish. (& a steak around once a month for a bit of iron & zinc when I feel I'm wilting a bit, energy-wise. And I must say, digesting it is hard work!)

Your meal sounded delicious! Yum!

The other forum I frequent is a food forum. We're having a Toronto get-together this weekend. Last weekend was our New York get-together.

Last night ... one of the best meals I've ever had. Ever.

We started with Tamarind cocktails and then all went on to ...



Diwali Tasting Menu: Non-Vegetarian

Five-Course Diwali Non-Vegetarian Tasting Menu

* Lamb parcel stuffed with leafy spinach and Brie cheese served with spicy mint jelly and mango salsa.

* Lentil consommé with tamarind marinated caramelized scallops.

* Garlic flavoured five greens compote (spinach, Swiss chard, rapini, kale, fenugreek) with basil vinaigrette and chestnut-crusted paneer, served with stuffed baby radish paratha.

* Old Lucknowi-style Cornish hen confit garnished with oven roasted cipollini onions, a quail egg and vegetable bundle korma.

* Masala tea ice cream served with hazelnut sesame seed chikki and barfi canapés with raspberry sauce.


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http://www.biryanihouse.com/home.html

I'll bet that got your belly dancing.