Dinner time

[cover2]

Probably fit like a tube sock on your thumb.

Pretty much :)

 

[crosscreekcooter]

@cover2

 

[Gator By Marriage]

Sliced Rib-eye from the egg accompanied by a home made Salsa Verde, oven roasted potatoes, sauteed mushrooms and steamed broccoli. First time I've ever made Salsa Verde; turned out pretty well.

 

[CDGator]

Sliced Rib-eye from the egg accompanied by a home made Salsa Verde, oven roasted potatoes, sauteed mushrooms and steamed broccoli. First time I've ever made Salsa Verde; turned out pretty well.

That looks so good I could lick my screen!

 

[Gator By Marriage]

That looks so good I could lick my screen!

That was definitely TMI; it was good though.

 

[CDGator]

Just pulled these dinner rolls out of the oven. Used discarded sourdough starter to make them. They smell amazing.

 

[NVGator]

Just pulled these dinner rolls out of the oven. Used discarded sourdough starter to make them. They smell amazing.

Looks like you could have squeezed one more in there.

 

[cover2]

Monday night quickie. Carne Asada tacos. Poblano and green chilies, red onion sautéed with the seasoned flank strips. Topped with sour cream mixed with lime juice and zest. Pickled some of the onions as well.

 

[CDGator]

Monday night quickie. Carne Asada tacos. Poblano and green chilies, red onion sautéed with the seasoned flank strips. Topped with sour cream mixed with lime juice and zest. Pickled some of the onions as well.

So that's what Seedy means by that!?!

 

[cover2]

Wednesday evening. Time for pork meatloaf with a sweet soy glaze, roasted carrots, mashed potatoes with garlic and wasabi, and steamed cabbage...



Meat loaves made with ground pork, minced garlic, scallion, panko, sriracha, salt, and pepper. Glaze is ketchup, garlic powder, soy sauce, and sugar. I’m normally not a big meatloaf guy, but this was nice and moist with just the right balance of sweet and spicey.

We’ve been buying some meal kits from Every Plate and after five meals we haven’t been disappointed. We buy enough for two and the portions are just right. You get a menu card with each meal to keep and do again on your own if you like. It has helped get us out of a little rut and we often fix way too much. I like leftovers about once, but after that I’m ready for a new menu. It’s just right while the kids are at college.

 

[cover2]

With turkey, dressing, and all the fixings on the horizon, we tried something different tonight...



Vietnamese chicken and rice with spicy Mayo. Fairly simple to whip up. Starts with chicken strips marinated in soy sauce, lime zest, minced garlic, and a tsp of sugar. Sautéed in a smidge of vegetable oil...



Served over rice with shredded carrots, quick pickled cucumbers, chopped peanuts, with the sauce and a squeeze of lime. Sauce is made with Mayo, sriracha, minced fresh garlic, and a pinch of salt. The longer it can sit before serving the better it gets.

Early on in my life I wouldn’t have touched something like this, but I have to tell you that the variety of tastes and textures come together to make a very tasty dish. Who says you can’t teach an old dog new tricks? No chopsticks though. I’d rather eat the dish than wear it.

 

[itsgr82bag8r]

Thick cut fried bologna cooked correctly is fantastic. Same for good quality hot dogs.

The key is to char them both. I had char-dogs in Chicago, and fell in love. The more burnt, the better.

@CDGator , I had boiled hotdogs as a kid too. You can’t use that as your bar...get a grilled dog on a toasted hot dog bun with mustard, relish, onions.

Yum.

Those sport peppers?

 

[NVGator]

With turkey, dressing, and all the fixings on the horizon, we tried something different tonight...

Vietnamese chicken and rice with spicy Mayo. Fairly simple to whip up. Starts with chicken strips marinated in soy sauce, lime zest, minced garlic, and a tsp of sugar. Sautéed in a smidge of vegetable oil...

Served over rice with shredded carrots, quick pickled cucumbers, chopped peanuts, with the sauce and a squeeze of lime. Sauce is made with Mayo, sriracha, minced fresh garlic, and a pinch of salt. The longer it can sit before serving the better it gets.

Early on in my life I wouldn’t have touched something like this, but I have to tell you that the variety of tastes and textures come together to make a very tasty dish. Who says you can’t teach an old dog new tricks? No chopsticks though. I’d rather eat the dish than wear it.

Looks like some good stuff the Big Fella.

 

[G8trwood]

Pecans chocolate and bourbon . Recipe wouldn’t fit in my non homemade shell and had to adapt :)

and so it begins. The boss left me in charge of combining, so ugly pie

 

[CDGator]

Pecans chocolate and bourbon . Recipe wouldn’t fit in my non homemade shell and had to adapt :)

and so it begins. The boss left me in charge of combining, so ugly pie

 

[itsgr82bag8r]

D

 

[cover2]

D

“A” is how we learned to say it in the panhandle, denoting a greater degree of redneck-ery. As you descend down the alphabet, the degree of culture increases. I’d figure “D” means you’re dangerously close to the Mason-Dixon (slightly beneath or even above :)).

 

[flg8rfan]

I was told there would be no math....

 

[crosscreekcooter]

A

 

[NVGator]

“A” is how we learned to say it in the panhandle, denoting a greater degree of redneck-ery. As you descend down the alphabet, the degree of culture increases. I’d figure “D” means you’re dangerously close to the Mason-Dixon (slightly beneath or even above :)).

This. I saw this on FB the other day and basically said, "You Pee in a Can" I'm from the south so piss off. Pah-Con. :rolleyes: