What's for dinner?

Discussion in 'Recipes and Cooking' started by Catdaddy6676, Nov 19, 2018.

  1. Gail-Steman

    Gail-Steman Young Pine

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    My hubbies favourite :setc_092:...we had sandwiches as he was working in the shed late :setc_063:
     
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  2. Catdaddy6676

    Catdaddy6676 In Flower

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    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!
     
  3. Sjoerd

    Sjoerd Mighty Oak

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    Lamb chops, spanakopita, rice, potatos and a salad. We ate out a Greek-Ned restaurant.
    BTW Gail--what sort of sarnies were those?
     
  4. Sjoerd

    Sjoerd Mighty Oak

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    We had salmon again with broccoli and rosemary spud chips.
    zzz9a.jpg

    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.
     



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  5. Sjoerd

    Sjoerd Mighty Oak

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    Our own tomato soup with mini-balls, garlic, chook bouillon, S & P and basil.
    Ice cream for pud.
     
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  6. Cayuga Morning

    Cayuga Morning Hardy Maple Plants Contributor

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    I am getting hungry reading this thread
     
  7. marlingardener

    marlingardener Strong Ash

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    Cayuga, you are lucky to get hungry. I think I'm gaining weight . . . .
     
    Last edited: Jun 11, 2019
  8. Odif

    Odif In Flower

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    Roast organic veal. Roasted new potatoes and chard from the garden
     
  9. Catdaddy6676

    Catdaddy6676 In Flower

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    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
     
  10. Sjoerd

    Sjoerd Mighty Oak

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    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.
    zzz7.jpg

    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.
    zzz8.jpg

    The plate looked like this:
    zzz9.jpg

    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.
    zzz4.jpg

    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.
     
    Last edited: Jun 19, 2019
  11. Gail-Steman

    Gail-Steman Young Pine

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    Sjoerd I always like viewing what you prepare and the Maris Peer is for salads and your broad beans are large I love them :setc_092:...we've got turkey tonight, roasted potatoes, cauli, broccoli, carrots :rolleyes: and no way to they help your eyes :(
     

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