What's for dinner?

Learn how to make Spring Wine and aliantha cookies.

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balon!
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Post by balon! »

Some juice and a pastry. HAHA.

Too sick to give a care.
Avatar wrote:But then, the answers provided by your imagination are not only sometimes best, but have the added advantage of being unable to be wrong.
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Post by Menolly »

Well...@#$!

It looks like tonight will be CORN...

For no reason, the refrigerator is no longer cooling, and ice is buiding up inside the top freezer. It figures this would happen on a holiday weekend.
Balon wrote:Some juice and a pastry. HAHA.

Too sick to give a care.
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I sent some Jewish Penicillin your way in the How do you feel today thread...
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drew
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Post by drew »

Gunna mke some pizza tongiht for the kids.

I haven't actually made a pizza crust in years...but I'm gunna give it a shot...I have my own recipe and it always worked fine before..hopefully I still remember it.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
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Menolly
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Post by Menolly »

If you draw a blank, I have an awesome crust recipe I use, drew. LMK if you want to see it.
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drew
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Post by drew »

Thanks, but I'm gunna try my old one...It's awesome...you make the whole pizza...toppings and all BEFORE you let the dough raise

So it site for an hour raiseing, and then bakes for a half an hour...thus infusing the crust with all the pizza flavour.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
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bloodguard bob
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Post by bloodguard bob »

CMJ's stroganoff...yeah, I'm stoked.
"...and if you do not listen, then to hell with you."
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Menolly
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Post by Menolly »

Oh, you lucky dog. I would be too!!
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drew
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Post by drew »

The pizza crust turned out awesome...I forgot home good I was at making bread products (probebly because I'm so good at the kneading...lots of practice ;) )

So today, I'm making a roated vegtable pot pie, with a homemade crust.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
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Post by Menolly »

Lessons learned in cooking can be applied to all sorts of different aspects of life... :)

Being a holiday, tonight is Sheboygan-style double brats, oven roasted corn on the cob a la Alton Brown, and tossed salad.
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Menolly
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Post by Menolly »

Tonight was broiled pork steaks that were marinaded overnight in lite teriyaki, steamed broccoli florets with butter and a sprinkling of balsamic at service, and white rice cooked in the rice cooker I just got from freeycle.org.

:biggrin:
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Worm of Despite
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Post by Worm of Despite »

A Caesar salad and a house special calzone at my favorite restaurant, Gondolier Pizza.
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bloodguard bob
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Post by bloodguard bob »

Leftover szeshwan beef and chow mein.
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Post by Damelon »

Angel hair pasta and a bit of spaghetti sauce topped with Romano cheese.
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Post by Menolly »

Tonight is polska kielbasa, kraft blue box, and green peas.

...Hyperception's pay day is tomorrow, B"H...
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Post by stonemaybe »

tonight's gonna hopefully be some sort of prawn and mussel spaghetti
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Menolly
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Post by Menolly »

Red or white sauce, Stoney?

*checking flight schedules for Heathrow*
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bloodguard bob
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Post by bloodguard bob »

Game Hen roasted with home grown purple potatoes and red onions
Green beans sauteed w/bacon and brown sugar
Gravy made with home made chix stock and drippings
"...and if you do not listen, then to hell with you."
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Post by Menolly »

*uh-oh*

Was that last night's dinner, or tonight's BGB?

*checking feasibility of heading from Heathrow to Oakland after enjoying seafood pasta*
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Post by Worm of Despite »

Human--I mean, Hunan--pork.
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Menolly
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Post by Menolly »

*hiding knowing smile*

Don't you mean Hunan Long Pork?

...ewww...

*shudder*
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