Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
It's so hot, I have no dinner appetite... so, I plan on eating nothing.
I may have a giant, sliced tomato with sea salt & fresh lemon later, if sudden hunger arises from the abyss. Or, just the lemon water. I don't like being lazy, but I don't do well in the heat. Must be getting old...
It's so hot, I have no dinner appetite... so, I plan on eating nothing.
I may have a giant, sliced tomato with sea salt & fresh lemon later, if sudden hunger arises from the abyss. Or, just the lemon water. I don't like being lazy, but I don't do well in the heat. Must be getting old...
The sliced tomato, for a quick and easy evening repast sounds lovely, with sea salt..sublime
Oh, but you mentioned lemon, not sublime.
Dad Joke; 'It's so hot the cows are only giving evaporated milk'
The dinner Bratwursts are on the grill, they are moving and sputtering on their own, hissing like combative cats.
Status:
"Enjoying Little Rock AR"
(set 2 days ago)
Location: The New England part of Ohio
24,135 posts, read 32,552,007 times
Reputation: 68427
It's June and it's a chilly, rainy day here in my corner of Northeastern Ohio.
So I made a pot of creamy, roasted spring vegetable soup with herb dumplings accompanied by avocado and chick pea salad sandwiches on whole wheat toast with sliced tomatoes.
StoneIPA to drink.
Mixed fresh berry crisp with an oat and walnut crust for desert.
Status:
"Enjoying Little Rock AR"
(set 2 days ago)
Location: The New England part of Ohio
24,135 posts, read 32,552,007 times
Reputation: 68427
Quote:
Originally Posted by magicshark
Tonight was braised beef back ribs, garlic mashed potatoes, gravy and salad. I almost never make desert but I did tonight. I made a Haitian blancmange.
So I've had blancmange before, but never a Haitian blancmange. This looks very impressive. How do you make it, and what makes Haitian blancmange different from the French variety? I am guessing spices.
The sliced tomato, for a quick and easy evening repast sounds lovely, with sea salt..sublime
Oh, but you mentioned lemon, not sublime.
Not a big citrus fan? Me neither, but I do like lemon & Celtic/sea/Kosher/Himalayan salts to season so many foods I don't like but have to shovel in so I don't die of vitamin/mineral deficiencies. There are so few I do like, or don't have allergic reactions to... & that list grows as I get older.
Pretty soon, it'll be just bread & water... but, lemon water & a lovely homemade rye with a thick, chewy crust beside a bowl of butter.
pulled pork butt from the slow cooker.... with my own bbq sauce (sweet baby Rick's)
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
