the Honeybells are in! bit late this year - with half-bushel,
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opted to for orange glazed salmon. there are a lot of orange glazes for salmon....some get carried away. the basic recipe is very hot sear flesh side to develop a nice crust, flip & sear skin side, glaze, finish in oven...
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the glaze is dead simple - but time required to reduce.
fresh squeezed OJ
spoon of Dijon
2 spoons of brown sugar.
reduce and strain
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The other day, when I made the rigatoni and beans and onions, I drained the rigatoni when they were cooked, and I sliced each one in 3 (threes ) .Change of plans. DD's ordered Asian delivery.
Hub and I had short rigatoni and tomato sauce.
Don't like avocado either... It's the mouth taste thing ... It smells like carbide.'Round these parts, we call it a "California Burger", just no Avocado ...(Ugh !)
Don't like avocado either... It's the mouth taste thing ... It smells like carbide.
Like eating pipe dope when it's whipped into a dip. I forget what they call it.
That's the stuff I couldn't think of.I like avocado if it's made into guacamole.
Only.
Don't like avocado either... It's the mouth taste thing ... It smells like carbide.
Like eating pipe dope when it's whipped into a dip. I forget what they call it.
Tonight's plan ;
Winner, Winner ............!