Discussion in 'Recipes and Cooking' started by Catdaddy6676, Nov 19, 2018.
My hubbies favourite ...we had sandwiches as he was working in the shed late
Finished picking the last of the bok choy so we'll have that (sauteed with garlic) to accompany shrimp and pasta with bell pepper. Should be quick and easy!
Lamb chops, spanakopita, rice, potatos and a salad. We ate out a Greek-Ned restaurant.
BTW Gail--what sort of sarnies were those?
We had salmon again with broccoli and rosemary spud chips.
I keep a Rosemary plant upstairs on the balcony for kitchen use. Oh my goodness--what a "sprig'r two" of this does for spuds (these spuds are roseval). You first par boil the chipped spuds, then fry them in olive oil and the rosemary. Holy mackerel !....no, I mean salmon. We eat fish a lot here.
Our own tomato soup with mini-balls, garlic, chook bouillon, S & P and basil.
Ice cream for pud.
I am getting hungry reading this thread
Cayuga, you are lucky to get hungry. I think I'm gaining weight . . . .
Roast organic veal. Roasted new potatoes and chard from the garden
Last night my wife made a pork tenderloin with homemade mashed potatoes and a tomato and cucumber salad. It was off the chain good!
My baby can COOK! LOL
The past couple of days we have harvested new spuds and have eaten them for supper.
This new spud (for us) was a trial. It is called, Maris Peer.
They look a bit yellowish from the overhead lighting, but in fact they were as white as driven snow. The flavour of these was quite special...difficult to describe. They were a bit sweetish I guess you could say. Not sweet in the sense of sugar, but sort of creamy. It was a super flavour and they remained stiff-ish after boiling, the Bride says that if one would boil them too long that they could become crumbly.
We also had the first broad beans for this meal.
The plate looked like this:
For meat we had nieuwe harring. The new herring are something that we all look forward to each year, and for a few weeks folks will be getting them almost every day...as time goes by they change in flavour a bit, so now is the ideal time to gorge.
The following day we dug under a different spud plant, the Hanza--also new for us. The flavour for this one was even better than the Maris Peer and it had a rich, real potato flavour. Good grief that was good.
The following morning we had the leftover spuds for brekkie We fried the boiled spuds with Rosemary and had them with eggs and real OJ.
Sjoerd I always like viewing what you prepare and the Maris Peer is for salads and your broad beans are large I love them ...we've got turkey tonight, roasted potatoes, cauli, broccoli, carrots and no way to they help your eyes
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