Good ole sandwiches for dinner tonight! Ham, swiss cheese and spinach (just in mine). Apples on the side. Neither of us felt like cooking.
I like your food this evening. We often just have sarnies of some kind. I believe that your foto makes everything look so good because of the placemats (really smart), the colour of the wooden table and the lighting. The whole scene looks comfortable, gezellig and delicious. Yum.
Yum!!! Too bad we all can't share our meals! Tonight we had meatballs of beef, pork and lamb with zucchini and pasta.. The meatballs were good but last time we made them only with lamb and beef. I preferred them that way!
Cayuga, we do share our meals--if not actually, at least virtually! I've picked up ideas from this forum, and my cooking has improved and expanded. Tonight we had pork chops with green beans and potatoes gratin. Since it is getting colder, we will be having more stews, more soups, and a lot more wine!.
Pretty as a picture is that. Penne are favourites here as well. But child, the meatballs, oh, the meatballs. Your courgettes turned out good too. What is the red suce on the penne’s? Btw, what kind of dark bottle is that? We had meatballs, beetroot and spuds tonight for supper.
MG, you are right, we do share our meals on this site!! SJ the red sauce is simple jarred spaghetti sauce!
When I make it myself, I use tomatoes, onions garlic, olive oil, oregano, red wine. Sometimes tomato paste.
Thanks Cayu — it sounds good to me. I ought to have kown that. Tch. BTW...what s that crust on the meatballs? Tonight we had potato salad, french beans and chicken rolade.
My dad used to make chicken rolade! I haven't had that in ages! The crust on the meatballs in glutin free toast crumbed into bread crumbs. My husband is GF now for health reasons.
Thanks Cayu. I was very curious about that crust. If you would make a crusting that was not GF, what would you make it out of. We have never used a coating. Yeah those rolade’s are delish. We get most of our meats from butchers. We still have little butchers and bakers here and we like using them.
A crust from toast that you chop up? We used to do that or we used panko....before GF days. Lucky re the local butcher! Our last one went out of business many years ago. We do have some great local bakeries tho, both for sweets and for specialty breads. Since the pandemic, I have resurrected our old bread machine & have been baking up a storm.
