Dinner tonight - or last night.

Farmer, must have been a really BIG guinea pig!

Swimpy - chicken, guinea pig, what's the difference, really?

I had a pet guinea pig. I never had a pet chicken.

instead of those puny guinea pigs , why not try something a little more substantial , such as "barbecued beaver" ?

Thinly slice meat across grain. Brown meat with onion and celery. Add remaining ingredients and simmer for 1 hour.
Comments: The valuable pelt of the beaver was the impetus for exploring a continent. But in some parts of Alaska, the beaver has always been valued more as food than clothing. Higher in food energy and protein than beef but lower in fat, beaver meat is well worth bringing home from the trapline.

have a second helping ?
it'll put hair (beaverpelt) on your chest !
hbg


source :
...PUT SOME BEAVER ON YOUR DINNERPLATE...

I had pet chickens as a child, Swimpy. But never a guinea pig.

We had chickens when i was a liddly, and my sister and i had to feed them--and we hated them. When my grandfather butchered a chicken, we would dance with glee.

Tonight, some bacon browned in the skillet, then diced onions, and thinly-sliced celery, and mushrooms. Added to that, tomato sauce and four cheeses. Over pasta, of course, it is a simple, healthy and tasty meal.

Well, I had a chicken breast (leftover) with garlic and orange and lemon and chili pepper on it... for breakfast.

So, tonight I'm having bacon and eggs and a bit of leftover shell pasta (with ginger and lime and garlic and basil) annnnnnnd, some of the sweet red peppers I roasted yesterday. Those don't all go together so splendidly, but that's ok.

We're having some great stuff from the local fish-mongers:

Salmon-stuffed sole which looked interesting and I verified that it was wild salmon and, what I've had several times before & adore, their signature made fresh daily Dungeness crab cakes. Heh... I love it when I can't think of anything to cook, so I just go shopping. We'll have the sole with some left over vegies and the crab over greens.

I also thawed out a few slices of New York Cheesecake for dessert. Yum.

Oh, that sounds great! (I miss my north coast fishies...)

I'm admiring your roasted peppers. (Not so much the chicken for breakfast, but the breakfast for dinner sounds good. When I was a kid, that was our traditional Christmas Eve dinner.... with waffles.

Maccy D's a la Benchill.

Leftovers from last night's dinner - rice & kidney beans cooked with onions, tomatoes, celery & green peppers. And also a small portion of leftovers from yesterday's lunch - rissotto (made from scratch at the first cooking class I've ever attended and which was absolutely fun!). Delicious - that rissotto.

today's feast (it'll be ready in another half hour) :
"goulash" (made from lean pork and pepper steak - i cut up the meat yesterday - that was my contribution) , potatoe dumplings , baby spinach , a bit of sauerkraut with double-smoked bacon , side salad , tomotoe juice .
should keep me satisfied until teatime .
hbg

The Lovely Bride's homemade won ton soup with baby bok choy.

Mmmm.... baby bok choy!

I made a fennel soup tonight. It's good. I think I already listed a rough recipe here on this thread.

hmmmmmmm there's some bok choy in the fridge that needs to be used up ... maybe something with chicken tomorrow

had cheese/avocado pizza for a verra late lunch - diced up a little bit of light mortadella to throw on top before it went under the broiler - a surprisingly good combo. then again, how can you go wrong with something that starts with avocado?

Kitchen Soup -

can of petite diced tomatoes with chipotle, some cut up previously roasted red peppers, some diced previously boiled red potatoes, some previously roasted onion, some cut up fresh scallion greens, a stick of celery chopped, a little bit of sliced ham, about ten fresh button mushrooms cut up, a bit of olive oil, dashes of Cholula hot sauce, for good measure a fat pinch of chili flakes, and a bunch of de Cecco linguini, in about one inch lengths... plus, say, another canfull of water
simmered for a while -

then some leftover lemon garlic chicken breast, diced and added and simmered just to heat it.

Yeh, that worked.

Lasagna. My first in several years. It turned out very, very good. Salad and garlic bread rounded things out.

mmmmm, lasagna...

Might sound stupid but is your American lasagna the same as the Italian lasagne?

Well, certinly similar to the extent that the incredients are available. The one major difference I have encountered is that the Italian lasagne I have eaten has spinich as a prime incredient whereas spinich is rarely found in american lasagne.