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06-09-2013, 09:29 AM
Re: (...)
What's on the menu for everyone today?
Roy was disappointed with his dinner at the winery last night so he brought home most of his pasta for me to redo. I scarfed down ALL my Hickory Roasted Duck with a great Cornbread pudding!!! And, the bacon wrapped scallops we shared were wonderful also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Something new tonight, White bean & Spinach soufflés with Shrimp Cardinale.
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Quote:
Shrimp Cardinale.
A really short clergyman?
A small, red bird garnished with seafood?
If blueberry muffins have blueberries in them, what do vegan muffins have?
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Something old tonight (well, not that old). Tony has requested Maryann's Birthday Burritos as they will forever now be named.
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in our house also, Trixxee!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Quote:
[blockquote]Quote:
Shrimp Cardinale.
A really short clergyman?
A small, red bird garnished with seafood?
[/blockquote]
That's funny!
Labs, you crack me up. How DO YOU think of these things?
Jean and Trixxee, I'm honored to have a birthday burrito.
Forgot to add: Our girls wanted to make Ron a Father's Day dinner today because Heather won't be here next Sunday. I've been told we are having grilled steaks and shrimp. Also, a vegetable and pasta salad. I made that fabulous eclair cake again. The one I took to a family dinner last week disappeared so fast it made my head spin.
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Lunch: Herbed Prosciutto and Gruyere Croque Monsieurs from "Celebrate the Rain".
Dinner: Prime, bone in rib eyes ($6.95/lb at HEB), chard, and sautéed mushrooms.
"He who sups with the devil should have a. long spoon".
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I've had my eye on that sandwich for a long time, Old Bay. I'm pretty sure Blane made it one time.
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You're right Trixxee, I made it before and it was delicious. I've changed my dinner plans (again), tonight it's going to be grilled rib-eyes with creamed spinach sauce, corn on the cob & asparagus. Thanks Old Bay for the inspiration.
