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Army PoohFan - can we get the recipe for the soup? We love soup!
Last night's pasta was great, as was the salad and garlic bread. We were going to slow cook a pot roast but we are going out instead. No complaints here
I love sardines Woof! I've only eaten them on saltines though. How do you make your sandwich? I mean, what type of bread, do you add onion, mustard, any pickle, etc.???
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Originally Posted by Woof Woof Woof!
Tonight for dinner I had a sardine sandwich. If I get hungry later, I'll have a little brown rice and squash left over from last night.
Hey friends...I have some old fashioned oatmeal left from my holiday cooking...anyone have a great oatmeal cookie recipe handy? DH just said he'd sure like me to make him some cookies.
I love sardines Woof! I've only eaten them on saltines though. How do you make your sandwich? I mean, what type of bread, do you add onion, mustard, any pickle, etc.???
I always had sardine sandwiches on good crusty sour rye bread with butter! My grandpa and I loved them-and being grandma wouldn't eat them I was his co-conspirator.
Army PoohFan - can we get the recipe for the soup? We love soup!
Last night's pasta was great, as was the salad and garlic bread. We were going to slow cook a pot roast but we are going out instead. No complaints here
HG-it's posted on the Inexpensive Food thread and sounds delicious.
Checking in at last, and there's been some mighty good eatin' going on here, as always. We slept in WAAAAAY late, which is highly unusual for us but sure felt good, then went out for our usual Saturday morning visit at our favorite diner. It was late enough that we both wound up opting for hamburgers instead of eggs, and a mighty tasty brunch they made.
Then it was back to work to spend some more time on balance sheet reconciliations, and I made a fair bit of progress. Still plenty to resolve before I can put them to bed, but I'm not feeling as stressed about them as I was when I got home last night. Tomorrow I'll spend a few hours on a couple of the entities, so I can devote all my attention next week to those balance sheets, and hopefully I'll have all my objectives wound up by our deadline.
Gentlearts, you asked about our gumbo - that's one of the spouse's specialties, and if our son knew he had missed a potful of it, we'd never hear the end of it! I don't have all the details and quantities, but I know he starts by making up a good dark roux, adds onions and bell peppers and spices, adds chicken broth, and then starts adding meat. The usual mix includes chunks of chicken, andouille sausage, oysters and/or shrimp, and he lets the chicken and sausage stew for a while, just adding the seafood at the very end so as not to overcook it. Put a couple of spoons full of rice in your bowl (can be white or brown according to preference) sprinkle some file powder over the rice, then spoon that rich spicy goodness over the top and dig in. Yumbo is absolutely correct! I can ask him for the recipe if you want details, but that's the basics.
Got kind of a funny story about andouille sausage, maybe a little off-topic but it still makes us chuckle. A few years ago, we went to one of our favorite little local restaurants for supper, and since it was a chilly winter's evening, we asked the waiter what the soup of the day was. He announced that it was "black bean and ann-dooly" soup, going on to explain that "ann-dooly" was a spicy Cajun sausage. We both nearly choked with the effort not to laugh, ordered our suppers, and enjoyed them a great deal. And because the spouse is a professional-caliber smartass, he left our nice young waiter not one but two tips: he left the usual 20% of the tab as a monetary tip, then added this note at the bottom of the bill: "Here is your second tip from us. Andouille is pronounced 'ahnd-wee', as if you were saying 'and we talked about what sausage to put in the soup'." We still laugh about ann-dooly sausage!
And as for supper tonight, we're having.... I have no earthly clue. I'm still feeling bloated from the hamburger, which was wonderful but a whole lot heavier lunch than I'm accustomed to, and at least at this point, I have absolutely no interest in supper. Knowing me, that'll change in a few hours, but at least for now, I'm more interested in spending an hour or two with my nose in a book than I am in cooking or eating. Will report back later if we ever make up our minds!
Evening everyone, both older sons have different birthday parties to attend tonight, youngest son helped himself to everything that wasn't nailed down in the refrigerator, so tonight is a fend for yourself kinda night.
Location: By the sea, by the sea, by the beautiful sea
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Tonight was spaghetti, sweet & hot Italian sausage, garlic bread, and cabernet.
Supposed to snow on & off most of the night, not too bad, 2-4" by morning. Gonna be a good night to curl up with a book, a glass of wine, and drop in at this electronic kitchen table every now and then.
Dinner tonight was really good, thank you again Lacey for that easy recipe. Just before the Sea scallops were finished I threw in a T of Sweet Vermouth. It just kissed them with a little sweetness. h laughed when he saw the combination I made up, Sea scallops, cheese pierogies, and sweet red cabbage, fresh sour dough bread and butter, but you know what, I haven't been t the grocery since NY Eve & I am taking Cheapscates advice, I am using up what we have here, and the fact that we are leaving a week from Tues., I want to use things up. I don't throw food away & especially in this economy food is a very valuable commodity.
Have a great night everyone, enjoy your dinners.
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