What did you cook/eat today (May 2017)?

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Tonight wound up being the slow cooked steaks, baked potatoes, baked onions and the broccoli/cauliflower/carrot mixture in a cheese (velveeta) sauce.
Tomorrow I shall make a rich rice pudding since the grocery store had half and half (free coupon).
 
buckytom said:
I would hope someone likes anchovies tries them on a Greek stryle salad to see why it's popular here.. The flavor works in a classic Ceasar salad which also has cheese, so why not with another salad.
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LOL.Sorry BT. Looks like I started a sh-storm...I love the little salty critters and I would eat them on anything....
 
Rocklobster said:
LOL.Sorry BT. Looks like I started a sh-storm...I love the little salty critters and I would eat them on anything....
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No worries. It is all good.
We probably all question the sanity of others on some posts. I know my hubby was once looked at funny because he fed a baby calf fries. Same person asked me in all seriousness are you going to let him feed that to the baby.
For the record, the baby loved them.
 
No problem, Rock. Actually, I'm not a fan of anchovies on pizza as is fairly common. I prefer mussels in a garlic and basil tomato sauce if I'm adding fish to pizza.
 
Getting back to squares, no dinner for me tonight. I'm having a blood test in the morning, so I have to study... I mean fast.

However, I'll post a picture of this morning's sandwich in the breakfast thread. :)
 
buckytom said:
Getting back to squares, no dinner for me tonight. I'm having a blood test in the morning, so I have to study... I mean fast.

However, I'll post a picture of this morning's sandwich in the breakfast thread. :)
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Hope your numbers come out good.
 
Tonight's salad was less of a production: mixed greens, black and green olives, raw mushrooms, cherry tomatoes, and little squares of mozzarella from a block that needs to be used up. Our entree was shrimp scampi tossed with whole wheat pasta.
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I made an improvised pasta sauce (to go with the fusilli) co-starring pancetta cubes, onion, red chilli, garlic, carrot & courgettes (cut to same size as the pasta), tomato puree and some stock.

I like to start off the sauce in the frying pan, i.e. saute the pancetta, onions, chilli and garlic then transfer it to a pan to cook off with the veg in stock. I then get the juices from the frying pan by adding some water and let it bubble up (before transferring it to the pan) so this makes for a tasty based stock.
 
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Lynne Guinne said:
Tonight's salad was less of a production: mixed greens, black and green olives, raw mushrooms, cherry tomatoes, and little squares of mozzarella from a block that needs to be used up. Our entree was shrimp scampi tossed with whole wheat pasta.
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Uh oh, I see cheese and fish. You are not supposed to enjoy such a tasty looking thing.
 
Lynne Guinne said:
Tonight's salad was less of a production: mixed greens, black and green olives, raw mushrooms, cherry tomatoes, and little squares of mozzarella from a block that needs to be used up. Our entree was shrimp scampi tossed with whole wheat pasta.
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This looks great! I wonder why the main course is called the 'entree' in US when it is presumably from the French 'entree' meaning the first course?
 
Heading in to the city to do some wholesaling after work this evening..going to stop at our favorite noodle house and get some pho..I may go for the Tom KhaGai Soup...Thai coconut soup. Chicken and vegetables with lemongrass, mint leaves, red curry and sour shrimp paste.
 
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Lynne Guinne said:
Tonight's salad was less of a production: mixed greens, black and green olives, raw mushrooms, cherry tomatoes, and little squares of mozzarella from a block that needs to be used up. Our entree was shrimp scampi tossed with whole wheat pasta.
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Did you grated parmesan cheese on your pasta?
 
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