I am planning on making a nice big salad of some sort, maybe a Chef's Salad?
You?
You?
Dinner ~ Saturday 4/23/11-- What's On Your Plate?
- Thread starter Sass Muffin
- Start date
I don't have anything to do in a way of prep for Easter dinner tomorrow, Mama.
Just need to show up.
I don't have anything to do in a way of prep for Easter dinner tomorrow, Mama.
Just need to show up.
I'm beginning to hand the reigns over to DD for some of the holidays beginning with this one so maybe one day I'll get to do that.
oh how I miss the opportunity to play in my own kitchen! But, tonight, we've got a nice bit of company to celebrate my parent's 75th birthdays
I have an assortment of paté for the parlour.
First course is cool mango soup with a rum swirl. I have a buttery chardonay for that course
Second course is fried diced eggplant with shrimp remoulade on spinach. Can't recall the wine I have for that course...but it was a combination of three different grapes and a lovely pale red. It was a very hard dish to pair.
Dinner is short ribs ragu over roasted garlic mashed potatoes. I have a zinfandel for that course.
Dessert is an italian rum cake from the Maple Street Patisserie with Rose Banfi.
I've been prepping for this dinner here at work for the last two days. There's no way I can work here till 3pm and then get home and pull this dinner off!
I have an assortment of paté for the parlour.
First course is cool mango soup with a rum swirl. I have a buttery chardonay for that course
Second course is fried diced eggplant with shrimp remoulade on spinach. Can't recall the wine I have for that course...but it was a combination of three different grapes and a lovely pale red. It was a very hard dish to pair.
Dinner is short ribs ragu over roasted garlic mashed potatoes. I have a zinfandel for that course.
Dessert is an italian rum cake from the Maple Street Patisserie with Rose Banfi.
I've been prepping for this dinner here at work for the last two days. There's no way I can work here till 3pm and then get home and pull this dinner off!
PanchoHambre
New member
lunch before heading up north before easter stir fry mix of bounty from the buying club test order, some stuff that really needed to get used up from the fridge and the first greens from the garden this year. Onion garlic ginger bell pepper cabbage asian greens kale oyster mushroom quinoa and tofu sauteed in sesame/olive oil chilli garlic and soy with a dab of rice wine vinegar
Mr. Green Jeans
New member
It is awesome here in western Orygun (so why am I in front of the 'puter?) even though we are having ham tomorrow, I'm tossing some dry rubbed country ribs in the smoker using apple wood then will finish off with BBQ sauce on the grill.
SilverSage
Resident Crone
Beautiful color on that plate, Pancho!
Vera, how I missed hearing about your wonderful meals. I sure hope you have a chance to share some pictures with us.
It sounds like everyone's getting ready for the holiday tomorrow.
I just came back from Publix, and they had rib eye on sale. I measured the one I brought home, and it's just a smidgen shy of 2 inches thick! So, that and a salad will be dinner tonight.
Vera, how I missed hearing about your wonderful meals. I sure hope you have a chance to share some pictures with us.
It sounds like everyone's getting ready for the holiday tomorrow.
I just came back from Publix, and they had rib eye on sale. I measured the one I brought home, and it's just a smidgen shy of 2 inches thick! So, that and a salad will be dinner tonight.
buckytom
Grill Master
change of plans. i thought i bought ground turkey, but i bought italian (?) turkey sausage. so i made a long simmered sauce of light olive oil, onions, garlic, tomatoes, fennel seed, oregano, frozen basil cubes, a minced sardine, sugar, and a fraction of a pinch each of thyme and sage.
browned the sausage well, added to sauce, and cooked down uncovered until thick and savory.
the pasta is in the water as we speak.
browned the sausage well, added to sauce, and cooked down uncovered until thick and savory.
the pasta is in the water as we speak.
My boy got a home run today at his game!! He is so proud of himself and is just walking on air right now! 
Tonight, we're going to a Stars game (our local Minor League team) and all the local little league teams get to walk out on the field with the Stars players. It's been a perfect baseball filled day!
So dinner tonight is going to be something from the ballpark
Tonight, we're going to a Stars game (our local Minor League team) and all the local little league teams get to walk out on the field with the Stars players. It's been a perfect baseball filled day!
So dinner tonight is going to be something from the ballpark
a combination of some of these, maybe involving pasta,- i'm being too indecisive yet- & i'm not hungry enough yet to pick
salt & pepper on that tomato & maybe the oil, some croccantini, fig paste & some sort of cheese or another, hm. we shall see
salt & pepper on that tomato & maybe the oil, some croccantini, fig paste & some sort of cheese or another, hm. we shall see
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SilverSage
Resident Crone
Oh My! Luvs, your ingredients look wonderful. I can't wait to see what you make with them.
My boy got a home run today at his game!! He is so proud of himself and is just walking on air right now!
Tonight, we're going to a Stars game (our local Minor League team) and all the local little league teams get to walk out on the field with the Stars players. It's been a perfect baseball filled day!
So dinner tonight is going to be something from the ballpark
CONGRATS!!
Breakfast for dinner. Quick and easy. I am going to bake a cheese cake later and maybe prep some of the veggies and such for tomorrow.
French toast topped with sugar free maple syrup, strawberry preserves and sour cream with bacon on the side.
French toast topped with sugar free maple syrup, strawberry preserves and sour cream with bacon on the side.
SilverSage
Resident Crone
We had steak & salad. It was a little overcooked for my taste - we prefer quite rare and it was only medium rare - but tasty all the same. I guess I just had an off night.
My hastily thrown together Chef Salad lol
Iceberg, diced ham, julienned deli turkey,sliced cuke,radish, green bell pepper, onion,grape tomatoes and a boiled egg, halved.. shredded cheddar.
I would have preferred honey mustard dressing, but used poppy seed because it's all I had.
Iceberg, diced ham, julienned deli turkey,sliced cuke,radish, green bell pepper, onion,grape tomatoes and a boiled egg, halved.. shredded cheddar.
I would have preferred honey mustard dressing, but used poppy seed because it's all I had.
Vera,nothing on your menu is anything I'd heard of before, but I know if you make it, it's going to be the bomb. Pics?
Panch, that looks good. Cool presentation.. love it!
Aubrey, you are so fortunate to be able to find that stuff where you live.
Your little snack plate looks veddy nice indeed!
Peeps.. Mmmmmmmmmmm brinner!
Sounds like everyone had good Saturday din dins.
Panch, that looks good. Cool presentation.. love it!
Aubrey, you are so fortunate to be able to find that stuff where you live.
Your little snack plate looks veddy nice indeed!
Peeps.. Mmmmmmmmmmm brinner!
Sounds like everyone had good Saturday din dins.
Very classy lunch, Panch - thanks for sharing it with us.
Mary - congrats to your boy. I used to love those little league days with my son Jeff. Such fun.
Vera - I hope you find time to take a few pics. Like Sage, I miss those wonderful pics from weekend dinners that you and Lou enjoyed.
Luvs, I really like that croccantini, your "snack" looks like a perfect meal. Sass - great salad! It looks really appealing.
And Peeps - your french toast looks really wonderful. You bring such a flair to the most ordinary things...
We had some basa (like tilapia) tonight, that I cooked in garlic butter, then garnished with crunchy carmelized garlic and a chiffonade of fried guajillo chiles. We had some shrimp cooked like this (ajillo - a combo of "ajo" for garlic and guajillo) at a restaurant last week on our anniversary. The little strips of guajillo chiles cook up nice and crispy and very tasty. I'll definitely use this method again - next time I cook shrimp, for sure.
Mary - congrats to your boy. I used to love those little league days with my son Jeff. Such fun.
Vera - I hope you find time to take a few pics. Like Sage, I miss those wonderful pics from weekend dinners that you and Lou enjoyed.
Luvs, I really like that croccantini, your "snack" looks like a perfect meal. Sass - great salad! It looks really appealing.
And Peeps - your french toast looks really wonderful. You bring such a flair to the most ordinary things...
We had some basa (like tilapia) tonight, that I cooked in garlic butter, then garnished with crunchy carmelized garlic and a chiffonade of fried guajillo chiles. We had some shrimp cooked like this (ajillo - a combo of "ajo" for garlic and guajillo) at a restaurant last week on our anniversary. The little strips of guajillo chiles cook up nice and crispy and very tasty. I'll definitely use this method again - next time I cook shrimp, for sure.
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Welcome Aubrey.
I am glad to know you are eating well.
Karen, as always.. very nice dinner and very colourful.
I love seeing unique foods prepared.
'tis a learning experience.
I am glad to know you are eating well.
Karen, as always.. very nice dinner and very colourful.
I love seeing unique foods prepared.
'tis a learning experience.
Thanks Peeps! Your dinner looks good! I love breakfast suppers.
Thank you Mary, Sass and Karen!
I am now craving a nice loaded salad Sass!! YUMMY!!
Karen your dinner looks wonderfully refreshing and colorful!
Fish fingers and custard - a line from Doctor Who tonight. LOL