The roast thief is on the prowl, having chewed through her electrified barbed wire confinement unit ( yeah sure), so I'm guarding it like a rabid goose defending babies and bread crumbs.
oo, unfair LOLSaving the bacon for tomorrow
We adore leftovers,but I also have a very dear friend who doesn't cook very much,so when I have extra,she gets a goodie bag.Cassoulet is a major undertaking! I always invite at least another couple to cut down on the leftovers.
Having completed the web site entries for both the orchid show AND the book review I splashed out on dinner.
Costco wild caught salmon with sauteed onion and portobello muchrooms, asparagus, and little oven roasted potatoes for him (we had rice just last night, he said) and rice for me.
Salmon brushed with my go to glaze of equal parts dark brown sugar, grainy mustard, soy sauce, and sherry. Broiled. Asparagus was a little fatter than I prefer so I used a vegetable peeler on the bottom of the stalks.
A glass of malbec for me as a reward for finishing the entries.
You have a roast thief too?lol...mine is named Donnie,and everything has to be screwed down as he carries his own hammer!Gotta love 'em!Chicken is wrapped and thawing in the sink...in room temperature water, with a baking pan full of heavy water placed firmly over the submerged food with a large jar of water sitting on top of that. The roast thief is on the prowl, having chewed through her electrified barbed wire confinement unit ( yeah sure), so I'm guarding it like a rabid goose defending babies and bread crumbs.
Not again! Hang it out on a windy day and it sounds like a wind chimeBruce doesn't want a swiss cheese roast again
It’s very good!...Malbec...I've got to try that...
I’ll have to look for that one. I really like Stonewall Kitchen’s products.Last night was saffron risotto (Stonewall Kitchen mix)