deangold Posted March 4, 2020 Share Posted March 4, 2020 Cukes from Twin Springs w/Ume Paste Purple Yams baked, butter salt & pepper Champion Missile IPA 1 Link to comment Share on other sites More sharing options...
DonRocks Posted March 4, 2020 Share Posted March 4, 2020 6 hours ago, deangold said: Cukes from Twin Springs w/Ume Paste Purple Yams baked, butter salt & pepper Champion Missile IPA Now this is a serious, hipster vegan dinner, and I'll bet it was pretty good, too, although you may be experiencing something like beet urea today. Link to comment Share on other sites More sharing options...
genericeric Posted March 4, 2020 Share Posted March 4, 2020 Monday: Grilled Salmon with light tomato sauce Wilted spinach Garlic baby potatoes Chevillon-Chezeaux Bourgogne Hautes Cotes de Nuits - BRIGHT red, vibrant nose, but zero follow through. Not my best purchase. Tuesday: Burgundy Beef Stew - I have yet to find a recipe that can match one that appeared in Cooking Light magazine around 1990, and I've sadly lost the recipe. This was fine, but didn't have as much flavor as I was hoping for Caesar Salad Parker House Rolls Started with Stone Tower's Blanc de Noirs. I don't love all of Stone Tower's wine, but this cremant de bourgogne is something we usually keep on hand and enjoy. With the stew, 2015 Chateau Treytins Pomerol, which turned out to be the highlight of the meal. 2 Link to comment Share on other sites More sharing options...
deangold Posted March 4, 2020 Share Posted March 4, 2020 16 hours ago, DonRocks said: Now this is a serious, hipster vegan dinner, and I'll bet it was pretty good, too, although you may be experiencing something like beet urea today. I need to go out and get some ironic tats right away! Don't you just hate forgetting you had beets last night and going to the bathroom in the morning? But the purple yams don't seem to have similar powers. By the way, I think that purple yams might be better steamed. I just really discovered them as a stand-alone veg sampling at H-Mart Fairfax {or is that being too cheap to go buy lunch Saturday at K-Mart!} 1 Link to comment Share on other sites More sharing options...
Pat Posted March 4, 2020 Share Posted March 4, 2020 Rib eye steak done on the stovetop in a cast iron skillet Baked mashed potatoes topped with shredded cheddar and bread crumbs Spinach and cottage cheese casserole Cooked the steak maybe a minute longer than I wanted, so it was between medium-rare and medium. Delicious nonetheless. We split the steak and there was still some left, plus a meaty bone I must be able to do something with. I realized the amount of mashed potatoes I had leftover was not enough to make a full cottage pie, so I just packed them in a small ceramic dish, topped them, and baked them. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted March 4, 2020 Share Posted March 4, 2020 Last night I made spinach stuffed shells. I see no point in only boiling part of a box- I am much more likely to thaw a whole pre-made dish than to go through making them again. So I boiled the whole box, and stuffed and then topped with sauce and froze a tray for my SIL and one for us. We ate the rest. Very tasty. I have actually never made stuffed shells before, but will definitely make them again. 2 Link to comment Share on other sites More sharing options...
naxos Posted March 4, 2020 Share Posted March 4, 2020 4 hours ago, ktmoomau said: Last night I made spinach stuffed shells. I see no point in only boiling part of a box- I am much more likely to thaw a whole pre-made dish than to go through making them again. So I boiled the whole box, and stuffed and then topped with sauce and froze a tray for my SIL and one for us. We ate the rest. Very tasty. I have actually never made stuffed shells before, but will definitely make them again. Made spinach lasagna last night and froze half for daughter with infant but you reminded me how I used to make stuffed shells which are a whole lot easier;) 2 Link to comment Share on other sites More sharing options...
deangold Posted March 5, 2020 Share Posted March 5, 2020 Was in MoCo today so I went to PescaDeli in Bethesda before coming home. Theya re the poeple behind A and H seafood who we bought from. They have great stuff. I picked out a whole flounder, about 2.2#. They gutted and trimmed the fins.I told him I wanted him to leave the meaty part of the fins because they were good eating and he like that I knoew my stuff. Took a sheet pan with a rack and lay the fish on it, coated with olive oil, salt, pepper. Made a bef of rosemary and thyme leaves and 4 slices of lemon and lay the fish on it. Then I coated to top side with thyme, rosemary and 4 very thin slices of lemon, then sprinkled everything with spice rub. Baked at 425 for 20 minutes but it should have been 25. The lemon slices on top got crispy and were delicious. Fileted the fish and served it with walnut, sage, thyme & rosemary pesto. I had a mandarin and zested and juiced it into the pesto. A touch of sherry wine vinegar and a goodly bit of sriracha. We have about 1/3 to 1/2 the fish left over. It was really too rare so I popped it back in the oven when we were done and it will be part of an avocado, fish, cuke salad for tomorrow. Wine: David Bruce Santa Cruz Mountain Chardonnay 2000 which was in outstanding shape once the funk blew off. It stood up to our eating the lemon slices. Better with the fish than on its own. This dinner was a home run! 4 Link to comment Share on other sites More sharing options...
Pat Posted March 6, 2020 Share Posted March 6, 2020 We had assortment of the remaining little bits of leftovers last night (steak, chicken, shrimp, pizza), rounded out with an old, old original Moosewood Cookbook recipe for spaghetti squash. The squash is roasted, scooped out, and then combined in a casserole with onions, garlic, mushrooms, herbs, tomatoes, breadcrumbs, and cottage and mozzarella cheeses and topped with grated Parmesan before being baked. I had one slice of pizza and half a dozen shrimp. My husband (who never gains weight) had everything else, including about 1/3 of the casserole! 1 Link to comment Share on other sites More sharing options...
deangold Posted March 6, 2020 Share Posted March 6, 2020 The leftover fish from last night went into a salad with greens from Spring Valley, with red onion slivers, avocado, jarred artichoke hearts {Wegman's private label and I am surprised Wegman's would put their name on such crappy artichokes, every heart had inedible bits}, horseradish sprouts, with a dressing of ume shisho vinegar, olive oil, house made mustard, white shoyu and fish sauce. Cocktail: Kay: Boulevardier made with Old Grandad, Don Ciccio Rabarbaro, Capotoline white vermouth, Bitterman's orange citrate bitters, Bitter Truth peach bitters. Me: 3 to 2 gibson w/Brokers London dry gin, Dolin dry vermouth, Peychaud's bitters, Bitter Truth olive bitters. Bracing, balance martini w/the olive bitters adding a spice rather than any discernible olive flavor. Wine: The David Bruce chardonnay we enjoyed so much the previous night had the slightest bit of cork taint that blew off the first night. Tonight, despite being under coravin, was undrinkably tainted. Nightcap: Borough High Rye Mashbill Bourbon. Mine with Bitter Truth chocolate bitters which made for a broad rich feel in the mouth and a much better balanced dram. Kay's had Bitter Truth peach and either I did not use enough pach or it wasn't the best choice of bitters, but while it mellowed the bourbon a tad, it left little flavor or aroma change. Not a bad choice of bitter, but one that did far less than the chocolate bitters. A note: the Borough is locally made and is $38 wholesale {suggested retail is $50}. I had this bottle from the closing. In my opinion, while this is a fun product, its pricing is very high! I can but some pretty great ryes from the VABC for what a bottle of the Bourough would cost. I can get Four Roses single barrel, Wild Turkey Kentucky SPirit} which are far better sips. The Bourough has a great story, but unfortunately the quality/price ratio is well below that of other brands. I might buy it again, but certainly my next few bottles on my Bourbon wish list won't be this. 1 Link to comment Share on other sites More sharing options...
deangold Posted March 7, 2020 Share Posted March 7, 2020 Sashimi plate from H Mart w/salmon, tuna, marinated baby octopus, fluke and the engawa {the fin flap} from the fluke served with cherry blossom shoyu, and sashimi grade tamari {I don't know what makes it sashimi grade but it is yummy} and wasabi from powder. Really good, the salmon fat, and the fluke & octopus quite wonderful. Tuna eh. Cincoteague little neck clams soup. Guanciale fat, king mushrooms, green onions, hon dashi powder, white wine, butter. I saute the garlic, green onion and king mushroom stems in the guanciale fat, then added butter, the mushroom tops, the onion greens. Everything went into a pot of boiling white wine with lots of thyme branches. Next I added the clams and boiled for 5 minutes, added more butter and let it simmer 2 more minutes. Champion Missile IPA which is truly outstanding. Champion along with Solace are really standout beers for the local scene. Draft Makkoli After dinner ti punch w/rhum agricole Neisson white, lime end, sugar just like Ed Hamilton showed us on his visit to the Grotto. Cheese: pecorino with black peppercorn {fresco not stagionate} 2 Link to comment Share on other sites More sharing options...
dcandohio Posted March 7, 2020 Share Posted March 7, 2020 I’m at my Mom’s, and she wanted chicken gumbo. I used thighs and quite a bit of hot, smoked sausage. No okra. It’s a nice gumbo when we don’t have crabs handy, but I prefer the seafood version. 1 Link to comment Share on other sites More sharing options...
Pat Posted March 7, 2020 Share Posted March 7, 2020 We'd been out and contemplated eating at a restaurant afterwards but decided instead to come home. So dinner was a late, quick meal of leftovers -- spinach and cottage cheese casserole and spaghetti squash casserole -- plus whole wheat naan and butter. Link to comment Share on other sites More sharing options...
deangold Posted March 8, 2020 Share Posted March 8, 2020 Got a Dungeness crab from HMart yesterday and steamed it. Let it sit in the fridge overnight. Took the tomalley and mixed it with mayo and yuzu juice. Potatoes from Twin Springs, boiled and chunked. Mixed with slivered green onion, ume shisho vinegar, Chinese soy, sesame oil. We dipped it into wasabi. Roasted veggies: beets, turnip, black radish, watermelon radish, parsnips all from the farmers' market plus king mushroom & Korean daikon, all seasoned with salt, pepper, spice rub & roasted. This was dipped into the leftover crab dip. Martinis {well Gibsons actually, I like cocktail onions}: Hendricks 3 parts 2 parts Dolin dry, Peychaud's bitters. Mine also had BitterTruth olive bitters while Kay's had half Bittter Truth olive and half Bitter Truth cucumber. The bitters difference was pretty strong with Kay's being much smoother and rounder. 2 Link to comment Share on other sites More sharing options...
Pat Posted March 8, 2020 Share Posted March 8, 2020 Dates stuffed with Camembert Iceberg lettuce and radicchio with carrot coins, sliced red onion, avocado, pepperoncini, and walnut halves; bottled vinaigrette Ricotta - stuffed pork chops Buttered asparagus with hot pepper flakes 1 Link to comment Share on other sites More sharing options...
deangold Posted March 9, 2020 Share Posted March 9, 2020 Clams with green garlic, thyme, white wine Sazerac: Peychaud's bitters {aromatic 4 dashes, 2 dashes whiskey barrel} sugar cube, splash Chartreuse since I don't have absinthe. A glass of Alcesti Grillo from Sicilia Pecorino Pepato 2 Link to comment Share on other sites More sharing options...
Pat Posted March 9, 2020 Share Posted March 9, 2020 Baked tofu with orange and honeyCauliflower korma with blackened raisins 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted March 9, 2020 Share Posted March 9, 2020 We have been eating a lot of leftover from the kitchen. Last week was leftover stuffed shells, chicken fajitas, rice bowls with the leftover chicken fajita fixings. I cooked in the instant pot some chicken with some garlic butter, and shredded it, and made slider sandwiches Friday night for a party with chicken, pesto, roasted red pepper, artichoke and mozzarella, then brushed it with garlic butter/oil mixed with a little Worcestershire, basil and oregano and baked until it got brown and melty. We have been eating the leftovers of those. Hubby that night had some guys over, so we also have been eating leftover Monterey's Pizza. 1 Link to comment Share on other sites More sharing options...
deangold Posted March 10, 2020 Share Posted March 10, 2020 Local porkchops marinated in half shio koji and half fish sauce for 3 days, then grilled on our yaki niku grill. Potato salad w/lebne, soy, ume vinegar, green onion Pickled beets Roasted veggies. Capirhina Rockland 1998 Petite Sirah {truly fantastic, rich, smooth, touch of funk} Untittled Gin #2 2 Link to comment Share on other sites More sharing options...
Pat Posted March 10, 2020 Share Posted March 10, 2020 Green leaf lettuce, grape tomatoes, beefsteak tomatoes, kalamata olives, baby beets, roasted orange peppers, red onion; bottled vinaigrette Rigatoni with Broccoli and Gorgonzola 1 Link to comment Share on other sites More sharing options...
Tweaked Posted March 10, 2020 Share Posted March 10, 2020 Pizza experiments: Vace dough, homemade sauce, whole milk mozz, goat cheese. Baked at 550 degrees for 10 minutes using a sheet pan on the bottom rack. 4 Link to comment Share on other sites More sharing options...
ktmoomau Posted March 10, 2020 Share Posted March 10, 2020 Last night was the last of the leftovers sliders with steamed broccoli. We had a cup and half or so of broccoli that wouldn't fit in the pan, salami and gouda from a cheese plate, so I made broccoli salad (this is one of my favorites) with broccoli, red onion, sunflower seeds, cheese, salami, the last of the blue cheese dressing mixed with a little mayo and a little apple cider vinegar. I used the last of the chicken fajita chicken and peppers and made a pasta salad, added riced cauliflower, chickpeas, an extra roasted red peppers, olives, tossed in the last of the salami and the last of the gruyere. So now we will eat other leftover this week... But hoping some of this will be eaten as lunches (the broccoli salad certainly will be, I could eat a whole large bowl of this) And I made banana bread chocolate chunk cookies from a Food52 recipe that are just stellar. 2 Link to comment Share on other sites More sharing options...
leleboo Posted March 10, 2020 Share Posted March 10, 2020 I made this tonight. And by "this" I mean: I left out the ginger because I was out, used zucchini instead of potatoes, and basically just riffed. But one of the reasons I love Colu Henry's recipes is because riffing works. (I'm an unfussy cook, if you haven't noticed.) It was superbly flavorful and now I want to eat it all the time. https://cooking.nytimes.com/recipes/1019962-sheet-pan-harissa-salmon-with-potatoes-and-citrus 1 Link to comment Share on other sites More sharing options...
deangold Posted March 11, 2020 Share Posted March 11, 2020 From the freezer: Bean soup w/guanciale, sprinkled with parmigiano Leftover pickled beets Left over roasted veggies Some non descript hazy IPA. 2 Link to comment Share on other sites More sharing options...
Pat Posted March 11, 2020 Share Posted March 11, 2020 Marinated broccoli, roasted orange bell pepper, red onion, and grape tomato salad; toasted sliced almond garnish Roasted chicken with lemon, rosemary, and thyme Rice Pilaf Leftover asparagus Leftover cauliflower korma Link to comment Share on other sites More sharing options...
ktmoomau Posted March 11, 2020 Share Posted March 11, 2020 London broil with Adam's steak seasoning and a little worchestishire on the grill. Zucchini tossed with olive oil, salt, pepper and garlic on the grill, as well. And some pasta salad. 2 Link to comment Share on other sites More sharing options...
deangold Posted March 12, 2020 Share Posted March 12, 2020 Chicken legs braised in white wine, pomodoro doppio, leeks, green garlic, thyme & rosemary Mashed potato with just the slightest touch of butter and cream. The rest of the butter & cream ShioKoji pickled Korean Daikon & greens The rest of the Rockland 98 Petite Sirah. Damn, that was good! 3 Link to comment Share on other sites More sharing options...
Pat Posted March 12, 2020 Share Posted March 12, 2020 Turkey burgers topped with pepper jack and pickles on whole wheat buns Roasted brussels sprouts with maple and bacon 1 Link to comment Share on other sites More sharing options...
deangold Posted March 13, 2020 Share Posted March 13, 2020 Roasted duck. Dry brines 48 hours. None of this newfangled rare breast stuff, slow roasted at 300 degrees for 2+ hours, then finished at 425 for 15 minutes. The last half hour at 300, I added potatoes to the duck fat. Skin crispy, meat juicy. 1/2 left over. I will cook the bones for stock. I have had mixed results making stock from cooked bones after dry briing. But I have the neck and some parts to add to the pot. We will see! Last of the shiokoji pickles radish sauerkraut Corpse reviver #2 Glass of Ahlgren Zinfandel 2000 Livermore ~ OMG it is amazing. The grapes were from very old vines in Livermore, probably part of the original Wente plantings. Probably a McMansion today. This winery was legendary, one of California's best ever and it did not survive the death of founder Dexer Ahlgren. As far as I know, Valerie lives close/with her daughter in Felton. Dear friends who made wonderful wines! 5 Link to comment Share on other sites More sharing options...
genericeric Posted March 13, 2020 Share Posted March 13, 2020 Filet medallions with sliced potatoes and wilted greens. Got distracted by a ranting 4 year old and overcooked the steak. 2016 Chateau Du Retout bordeaux from Haut-Medoc. Not mind-blowing, but at $17 at the local Total Wine, I felt like this one was punching above its weight. 2 Link to comment Share on other sites More sharing options...
Pat Posted March 13, 2020 Share Posted March 13, 2020 All leftovers in some form last night: cold tofu and broccoli stem salad with honey roasted peanuts, orange and sesame soy ginger vinaigrette; baked chicken; and rigatoni with broccoli and gorgonzola. We also had avocado toast, which I guess fits as a leftover because it utilized half of an avocado left in the fridge. 1 Link to comment Share on other sites More sharing options...
deangold Posted March 13, 2020 Share Posted March 13, 2020 17 hours ago, deangold said: Roasted duck. Dry brined 48 hours. None of this newfangled rare breast stuff, slow roasted at 300 degrees for 2+ hours, then finished at 425 for 15 minutes. The last half hour at 300, I added potatoes to the duck fat. Skin crispy, meat juicy. 1/2 left over. Next time, I will do more to render the fat... I will prick skin well, taking care not to penetrate to meat. I will parboil the duck by holding it by it's legs and giving the duck a 2 minute dunk in boiling water {I tied the legs together so I will use a wooden spoon thru the legs to hold the duck in the water and to remove it without steam burns} I will lower the 300 degree cook time to 1.5 hours, 45 breast up followed by 45 breast down. Then I will raisetemp to 425 and when the oven is preheated, place the duck in back up for 15 minutes and then breast up for 15-20 minutes. We got almost 2 cups of duck fat: liquid gold at cooking temperature. 3 Link to comment Share on other sites More sharing options...
Pat Posted March 14, 2020 Share Posted March 14, 2020 Fajitas (flank steak, chicken breast, lettuce, bell peppers, onions) Leftover rice pilaf 1 Link to comment Share on other sites More sharing options...
deangold Posted March 15, 2020 Share Posted March 15, 2020 The leftover duck, crisped in the oven for about 30 minutes. Even better tan the first night! Ciabatta. Persian cukes w/ume paste Manhattan: Old Overholt, Cocchi Vermouth di Torino, Bitterman's Orange Cream Citrate bitters, Bitter Truth Jerry Thomas Bitters, Luxardo cherry. The rest of the Ahlgren Zin. Tonihgt's dinner was better the second time around. 2 Link to comment Share on other sites More sharing options...
Pat Posted March 15, 2020 Share Posted March 15, 2020 Romaine, grape tomatoes, radishes, kalamata olives, Italian parsley; white wine vinaigrette Spaghetti and turkey meatballs in Rao's arrabiata sauce The spaghetti and meatballs was good comfort food. I don't usually use turkey for this, but it worked well. The spicy sauce neutralized any blandness in the turkey. 2 Link to comment Share on other sites More sharing options...
deangold Posted March 16, 2020 Share Posted March 16, 2020 Leftover chicken legs that had been stewed in white wine, pomodoro doppio, Chinese leeks, green garlic, garlic served with/on bucatini. Sauteed farmer's market greens: mustards, kales, frisees, hand~torn, garlic, onion, cherry blossom soy Old Fashioned: Old Granddad, sugar cube, Bitter Truth Jerry Thomas Bitters, Bittermans orange cream citrate bitters, Luxardo cherry. Banana Later tonight: Pistacchio geleto from our Cuisinart ice cream maker. I have amazing Bronte pistacchio paste and I used TJs dry roasted pistachio. 4 Link to comment Share on other sites More sharing options...
Pat Posted March 16, 2020 Share Posted March 16, 2020 Baked chicken breasts Roasted cinnamon & nutmeg - spiced butternut squash reheated with leftover maple bacon brussels sprouts Baked tiny shells and cheese topped with homemade bread crumbs Trader Joe's dark chocolate covered almonds 1 Link to comment Share on other sites More sharing options...
genericeric Posted March 17, 2020 Share Posted March 17, 2020 Crockpot Chicken Tinga on flour tortillas. With 2 small kids at home while working full time, I think the crock pot is going to get a workout for awhile. Strawberry Bud Light Seltzer (my secret shame... maybe not so secret anymore) with dinner. Much later opened a bottle of Campo Viejo Rioja Gran Reserva. It was on sale at Costco, and I regretted buying it. Side note - I would encourage more members to post in this forum, even if their dinners aren't so exciting. The restaurant threads are going to be a little quiet for awhile, and I could always use some inspiration... 2 Link to comment Share on other sites More sharing options...
curls Posted March 17, 2020 Share Posted March 17, 2020 Ranch Gordo pinto beans are cooking in the crockpot. Dinner plan for tonight is pinto beans, sausage, and rice with some green vegetables (possibly frozen spinach). May bake some brownies or cookies for dessert 3 Link to comment Share on other sites More sharing options...
Pat Posted March 17, 2020 Share Posted March 17, 2020 Romaine, grape tomatoes, bacon; mustard - white wine vinaigrette Beef and broccoli stir-fry (carrots, onions, ginger) Whole wheat couscous I had blanched old broccoli that needed to be eaten soon and had leftover flank steak from fajitas, so I made a stir-fry. I tinkered with a sauce recipe I found in the Post and ended up using a mixture of low-sodium soy sauce, mirin, small amounts of fish and oyster sauces, and water, with cornstarch to thicken. There is still some steak left for another meal, since I originally cooked a whole Costco pack that was 2+ lbs. and there are only two of us. The couscous could have used some color, but I was too lazy to chop up some of my remaining stash of parsley. The stir-fry went on top of it anyway, so it didn't really matter. 2 Link to comment Share on other sites More sharing options...
Pat Posted March 18, 2020 Share Posted March 18, 2020 Leftover tofu salad Chicken lime soup with crushed blue tortilla chips Buttermilk biscuits and butter I discovered a small box of Bisquick that I bought for...some reason. It was unopened, with an expiration date two months ago. Making one batch of biscuits used about half the box and they came out fine, so yay! 2 Link to comment Share on other sites More sharing options...
DonRocks Posted March 18, 2020 Share Posted March 18, 2020 For St Patrick’s Day (pre-packaged Trader Joe’s, simmered about 3.5 hours - made for one heck of a bagel sandwich for lunch today). (Don’t let the grey color deceive you; that’s the outer layer from being long-simmered - this was really good considering it was bought « fresh vacuum-packed » and not home-corned. 6 Link to comment Share on other sites More sharing options...
ktmoomau Posted March 18, 2020 Share Posted March 18, 2020 Tonight is ground turkey enchiladas, made in casserole form so that I could utilize some smaller broken taco tortillas, with some cut up roasted peppers and onions I roasted earlier, and green enchilada sauce from the Frontera Grill line. Served with refried beans, I mixed with some cheese and maybe some guacamole, and hot sauce. 3 Link to comment Share on other sites More sharing options...
DonRocks Posted March 18, 2020 Share Posted March 18, 2020 2 hours ago, DonRocks said: For St Patrick’s Day (pre-packaged Trader Joe’s, simmered about 3.5 hours - made for one heck of a bagel sandwich for lunch today). And for a third-straight meal (to finish off the corned beef), one whale of a hash. 4 Link to comment Share on other sites More sharing options...
ktmoomau Posted March 18, 2020 Share Posted March 18, 2020 Sounds great Don! I love hash! 1 Link to comment Share on other sites More sharing options...
deangold Posted March 19, 2020 Share Posted March 19, 2020 Tuesday: went shopping so I picked up some H-Mart sashimi. Fluke & yellowtail. Superb except for two tail bits from Yelowtail that were super fishy. Assorted pickles and rice w/umeboshi. Draft Makkoli Homemade saffron gelato & pistachio gelato. 1 Link to comment Share on other sites More sharing options...
deangold Posted March 19, 2020 Share Posted March 19, 2020 Wednesday: Frozen Daiquiri Clams in abundant white wine and extravagant amounts of garlic Homemade Water Kimchi Bread to soak up the juices. Made lots of crudite, soup so nibbled we we prepared. Split a can of some Hazy IPA 2 Link to comment Share on other sites More sharing options...
DonRocks Posted March 19, 2020 Share Posted March 19, 2020 41 minutes ago, deangold said: Homemade saffron gelato & pistachio gelato. Really? Link to comment Share on other sites More sharing options...
dcandohio Posted March 19, 2020 Share Posted March 19, 2020 Two slices of leftover pizza and an arugula salad with homemade Caesar dressing. 1 Link to comment Share on other sites More sharing options...
Pat Posted March 19, 2020 Share Posted March 19, 2020 Chicken and biscuits with giblet gravy Creamy garlicky spinach with ricotta Leftover mac and cheese 2 Link to comment Share on other sites More sharing options...
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