What did you cook or eat today (March 2024)?

[blades]

Today's dinner was flounder piccata with air fried quartered red potatoes seasoned with salt, pepper, garlic and paprika. And we also had cauliflower slathered in melted cheddar cheese. It was a nice meal.

 

[rascal]

Tonight beef stirfry . Beef is fillet trimmings from whole fillet I bought. I got 13 a grade fillets but scrappy bits kept for stir fry. Carrots and onions from our garden .

Russ

 

[medtran49]

Tovala meal. Panko crusted chicken with tamari-garlic sauce, noodles with sweet soy sauce, roasted broccoli and InnovAsian pork potstickers with homemade dipping sauce. A thumbs up meal.

 

[TastyReuben]

My whole day:

Grape-Nuts cereal (with dried cranberries)
A Big Mac
A big bag of movie popcorn
Some potato chips/crisps
A cupcake

 

[kaneohegirlinaz]

TastyReuben good on ya! Sounds like my kinda day, except for the Grape Nuts that is

 

[SandwichShortOfAPicnic]

A big ass calzone. Mozzarella, smoked gouda and feta with pepperoni.
View attachment 111226

Oh crikey, am I the only one who’s noticed you baked Yoda’s face?!

 

[SandwichShortOfAPicnic]

Ps sorry of you haven’t already eaten it all

 

[vernplum]

Tuna steak, pommes Duchesse, mixed roast vegetables
View attachment 111221

your potatoes look fantastic! when I tried to make those they ended up as messy splats

 

[SatNavSaysStraightOn]

I had a bit of a play in the kitchen to add some baked tofu to last night's evening meal to come up with this.

https://www.cookingbites.com/threads/tofu-baked-in-peanut-butter-yoghurt-and-chilli-sauce.28183/

Rosemary courgette rice cake, baked cauliflower, steamed kale and baked tofu.

 

[PabloLerntKochen]

sharing is caring

Dinner plates

 

[karadekoolaid]

Dinner plates

My goodness! You were really busy yesterday!!

 

[PabloLerntKochen]

My goodness! You were really busy yesterday!!

It was last week but yes I'm super happy to work in a busy restaurant where you learn how to sweat because you have too many guests and not the other way around.
Yesterday we had to prepare fingefoods with 6 savory and 2 sweet options, 150 pieces each.

 

[karadekoolaid]

It was last week but yes I'm super happy to work in a busy restaurant where you learn how to sweat because you have too many guests and not the other way around.

I can't honestly say I've done that more than a dozen times. At my age, it's not the moment to be doing service for 100 guests. However, the thrill of getting a service out and the positive feedback is just very special. Keep it up, enjoy it, and before long, you'll be in Australia!

 

[karadekoolaid]

I ummed and ahhed when I came back early from the market this morning. Shall I have a pasta? Shall I eat the leftovers? Shall I order something?
Eventually, since it was already 31C at midday, I opted for a salad. Found these wonderful lettuce leaves in the fridge, some rugula, some avocado, some cooked beetroot and a tiny bit of Gouda. Honey mustard dressing, home made.

 

[SatNavSaysStraightOn]

As per last night, the last of the courgette rosemary rice cake with tomato and basil sauce, steamed kale with roasted cauliflower, and the baked tofu in a yoghurt/ peanut butter/chilli sauce.