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04-21-2023, 02:53 PM | #8098 |
Cailín gan eagla.
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Got home and thawed a tub of Leek soup. Added some Riesling wine, garlic croutons and Asiago cheese. I'll finish the Riesling later.
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04-21-2023, 07:50 PM | #8099 |
Crusty Old Navy Chief
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Mtl Smoke Meat Poutine
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04-22-2023, 05:45 PM | #8102 |
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Fish strudel
Recipe from Bruno Albouze on yt Fish mousse baked in phyllo with spinach and parsley velouté. Delicate flavors, and the flaky crispy phyllo is a nice contrast to the smooth velouté and mousse. With salad and fruit. |
04-22-2023, 05:54 PM | #8103 |
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Leftover Lasagna...
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04-22-2023, 06:20 PM | #8104 |
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...and proper bangers at that! Our local Irish pub started using tiny things that look like breakfast sausage in their bangers and mash plate, and it is so disappointing that I only order it every three months or so now.....
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04-23-2023, 06:01 AM | #8106 |
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Chicken shish today from our Turkish takeaway down the road when they open up so no cooking or washing up, yay!
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04-23-2023, 04:56 PM | #8107 |
Cailín gan eagla.
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Friday Night Pizza on Sunday. Why not?
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04-23-2023, 07:13 PM | #8108 |
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Drumstick and mash Potato/Turnip
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04-23-2023, 07:45 PM | #8109 |
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Lol. Went crazy tonight.
Mac & Cheese with leftover cheesy bread from Marco's
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04-23-2023, 09:22 PM | #8110 |
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instant noodle
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04-24-2023, 05:02 AM | #8111 |
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Was at a Toby Carvery eatery last week in West Surrey and they had full size sausages, in fact had a slice of everything else, pork, beef,lamb,turkey with mash and veg, with a half pint of 61 Deep pale ale, a pleasant experience and easy on the wallet under Ł30 for two all in.
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04-24-2023, 03:22 PM | #8113 |
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Enchiladas
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04-24-2023, 03:52 PM | #8114 |
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Ground Bison, Ramen (the fresh kind), Japanese BBQ sauce.
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04-24-2023, 07:21 PM | #8115 |
Crusty Old Navy Chief
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Fish Night; Salmon, Orso and Tomato.
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04-25-2023, 08:14 AM | #8117 |
Not willing to take advice
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Making a little weekday pulled pork. Put this on around 6:45a, I'll let it smoke with apple wood and whisky barrel pellets @ 190°.
In about 6 hours, I'll wrap it in butcher paper with a little apple cider vinegar and pick up the heat a little, probably around 240° to 250°. Hope to have it done in time for dinner tonight.
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