What's for dinner tonight?

I had two wholemeal muffins, one with honey, the other with jam, and some soy chocolate icecream.

 

Last night I had meatloaf, cheesy hashbrowns and a side of pickled okra.

Good eatin'.

 

Last night we had vegetable pasta with stir fried vegies over the pasta with some olive oil.

 

Last night we went 'traditional' and had pie, chips and beans. Very good it was, too - a very nice minced beef and onion pie from a local market, with the obvious (and perfect) accompaniments.

 

Sprouts eh...I don't know what they're known for there but [video=youtube;5MnUrhptPSo]http://www.youtube.com/watch?v=5MnUrhptPSo[/video]

That sounds lovely, I'll have to try to omit the cream and some of the butter.

Last night we had lemon chicken, which involves very thinly sliced leeks among other things. I never liked leeks because of the stringiness, but if you slice them thin there is none of that and they are very tasty.

 

Doris Day is a Saint and also a Loyal republican.I have no idea as to her cooking
prowess.But I have to say,I would not be surprised if she was a fantastic cook
or one who disdained cooking.but i doubt she was the later.She is just too
American and chock full of humaness.
I think there is little to doubt she could cook the pants off most male chefs.
Probably has.

 

My wife was out so I made a meal I like but she doesn't, ribs and kraut. Browned some boneless country ribs in my cast iron dutch oven, added sauerkraut, fennel, corriander and a bottle of beer. Brought it to a boil and then put it on simmer for a few hours. Had it with a lot of grainy mustard.

 

Leeks are, of course, fabulous, wonderful things (so good, in fact, that when I was a kid I sometimes wore one to school on March 1st)!

Last night we had a shop-bought pizza (which was OK, but nothing special - ham and mushroom), with spagetti in a bacon and pesto cream sauce (which was very, very good!).

 

Useless bit of info - the Welsh word for oven is 'popty', and although there is a 'proper', 'official' Welsh word for microwave, a common Welsh colloquial term for it is 'popty ping' ('ping' being just the noise it makes). Just thought I'd mention it.

 

It's a standing joke here that Brussel Sprouts (which we traditionally eat on Christmas day) cause digestive issues. Not to be indelicate, gas? Wind by another name. Falena has been indulging in Sprouts, the video is called....oh never mind. Just don't mention the windy city to Janpor.

My mother was Doris Day in Scottish form believe me. Although she wasn't a loyal Republican and she couldn't cook...

 

So now we are fluffing about?

 

Homemade red beans and rice with andouille sausage. Again. I love the stuff. I make my own cajun spice mix.

I found a local butcher that makes andouille and it is the best I have had outside of New Orleans. I bought a pound and a half and used 1/2 for the red beans and will use the other half to make hen, sausage, and shrimp gumbo soon.

 

I have been in love with Miss Day since the very first time I saw her. Just like millions of other guys. And back in the day, she could have cooked my pants off any time she wanted to. lol

 

Sunday roast. Roast chicken, various veg and roast potatoes. There are some over-ripe bananas, so there will probably be post-roast pancakes.

 

Pork marinated in pesto, wild rice with mushrooms, salad.
Yes, I am bored.

 

Fettucini with home made alfredo sauce.
Grilled chicken and mushrooms.
Saute'd asparigus.
Salad.

 

You are correct sir! In fact, they're so good that I might just have to make myself a pot of ****-a-leekie soup tonight. I love cooking with nice organically grown leeks with thick deep green stalks...they are such an agile vegetable in the right dishes.

Regardless, I still wouldn't be caught dead wearing one regardless of what others do on St. David's or at Eisteddfod...just not my thing.

 

well , I've been under the weather last few days , alergies I guess , sometimes they act up .

anyway , I'm baking a augratin potatoes w cheese sauce with half a horse-shoe of HillShire Farms sausage , pinto beans , cornbread , and brussel sprouts. w cheese sauce , and vidallia onion shallots.

I dearly love brussel sprouts , and yeah , they are somewhat 'gassy' , but just about everything gives me gas anyway .

 

Could you please explain " vidallia onion shallots. " As vadallia onions are one kind and shallots are another kind of onion.

 

I'm going to whip up some linguini carbonara tonight..I have a bunch of pork bellies in the freezer so I make my own panceta and cured bacon..I also make my own pepperoni and dry cure it for pizza..
I also have a prosciutto hanging and it has just one more month to go..it's been hanging for 11 months now and spent 6 weeks curing in salt so when I cut into it it'll be well over 13 months from start to finish..
I'm not sure if I'm going to tackle making another one unless it turns out similar to the Parma..it takes a bit of work and the right environment..in the winter I can hang it in the barn but in the summer it has to hang in my curing fridge which is equipped with a humidifier, a humidifier controller, ultraviolet light and fan..it'll probably end up costing the same as the parma prosciutto you can get at an italian deli but I can take bragging rites..it smells great but I won't know until I cut into it..

 

That prosciutto would go great with the asparagus fresh from the garden. Yum.

 

Garden salad
Bratwurst on the grill
Home made German potato salad
Steamed green beans

 

Spaghetti bolognaise, and an apple.

 

cold fried chicken. yum

 

Most people wear daffodils (fresh or otherwise) and/or the national team rugby shirts here on the day, but it's not uncommon to see artificial leeks worn, and wasn't uncommon when I went to school to see boys wearing real leeks for the day (although you don't see that so much now - it's more rugby shirts and daffodils). The little girls were and are obviously almost all wearing 'Welsh costume' to school for the day. Most people, adults and children, wear something for it.

Last night I had home made lasagne - made by my OH, with fresh home made pasta, and sauce made to my basic specifications (i.e. enough garlic to kill a rhino!), and a proper balance between the sauce layers and pasta layer (i.e. enough pasta for it to stand up on its own, rather than being a kind of 'meat sauce pie' with some pasta on it, like most of the shop-bought ones around here are!). There's enough left for me to have some for breakfast, too, which is what I'll be doing shortly!