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PostPosted: Mon Mar 08, 2010 2:38 am 
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Bull Moose
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Rynar wrote:
How did you prepare the ravs and the sprouts, Micheal?


I didn't prepare them, I bought them from the deli at The Nugget Market, a local grocery chain that is fairly reasonable, except for the deli, very expensive but boy do they know what they are doing. The ravioli had some peppers in along with the butternut squash, I lightly heated them in the microwave. The brussel sprouts, also lightly nuked, were roasted, with pine nuts, a little garlic and some other stuff, pretty tasty.

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PostPosted: Mon Mar 08, 2010 3:19 am 
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Raltar wrote:
I totally had a couple of chili cheese dogs today. Wienerschnitzel is the best ever.


Oh, man...love their chili cheese dogs and polish sandwiches...but no can has anymore...too much sodium :cry:

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PostPosted: Mon Mar 08, 2010 3:28 am 
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LadyKate wrote:
Raltar I never noticed this before, but it looks like your avatar is giving head to someone.


*sigh* That's Commander Shepard. He is looking up dramatically.

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PostPosted: Mon Mar 08, 2010 9:23 pm 
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BREAKFAST!

Biscuits, gravy, two eggs, and a strip (or two) of Bacon!


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PostPosted: Mon Mar 08, 2010 9:31 pm 
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Spicy chicken parmesan sausage with kalamata marinara.


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PostPosted: Mon Mar 08, 2010 9:34 pm 
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Midgen wrote:
BREAKFAST!

Biscuits, gravy, two eggs, and a strip (or two) of Bacon!


Abomination!


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PostPosted: Mon Mar 08, 2010 10:23 pm 
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Taamar wrote:
Spicy chicken parmesan sausage with kalamata marinara.


I love kalamatas. Did you cook, or did Shyl?

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PostPosted: Mon Mar 08, 2010 10:44 pm 
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I made Bratwursts on the grill...

with red, orange, and yellow peppers that were also grilled in a butter-beer-mustard-jalapeno pepper-salt-pepper-onion mixture. The peppers were then served over the Brats, which spent their last 10 minutes of grilling int he sauce with the peppers.

All this over regular charcoal, and with german potato salad.

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PostPosted: Mon Mar 08, 2010 11:24 pm 
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Taamar wrote:
with kalamata marinara.

[youtube]jpFFzWPzA2c[/youtube]

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PostPosted: Tue Mar 09, 2010 12:57 am 
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Rynar wrote:
Taamar wrote:
Spicy chicken parmesan sausage with kalamata marinara.


I love kalamatas. Did you cook, or did Shyl?


Shel is not permited to operate the Big Square Hot Thing.


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PostPosted: Wed Mar 10, 2010 1:50 am 
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Dr. Pepper cake

And Shel's talents are wasted in the kitchen. His hands can be put to better use in other areas.
;)

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PostPosted: Wed Mar 10, 2010 3:24 am 
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Tonight was an "Everything But The Kitchen Sink" Salad with a drizzle of Hidden Valley Ranch dressing and a 4 Cheese Italian sausage.

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PostPosted: Fri Mar 12, 2010 10:04 pm 
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Slow cooker beef stew and cheese biscuits...man, it's been so long since I've made my mom's biscuit recipe, I almost forgot how! (and it's a very easy recipe to remember, too!!) :oops:

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PostPosted: Fri Mar 12, 2010 10:34 pm 
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Subway. Footlong black forest ham, mustard, onions, banana peppers, lettuce, tomato.


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PostPosted: Sat Mar 13, 2010 1:59 am 
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Shel and I went out to dinner with my family at McCormick's.

We started with half a dozen Connecticut Blue Point oysters, green lip mussels in cocount curry, calamari, and a glass of Pinot Grigio.

Shell ordered the diver sea scallops and I had the filet oscar (mid rare). We shared both, the scallops were buttery and the filet was fork-tender with crab and hollandaise. We had a glass of Riesling, also.

Dessert was classic creme brulee, always a favourite.



We may not move for a week.


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PostPosted: Mon Mar 15, 2010 9:16 pm 
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Tonight was cedar planked New York strip steak with a dollop of garlic bleu cheese butter and a steamed artichoke. OMG!! Yummmmm! First time I've planked anything except salmon! The cedar smoke and the butter combined were excellent!

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"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"


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PostPosted: Mon Mar 15, 2010 10:04 pm 
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oooo that sounds really good, Jaz! I have never heard of planking until recently. Can you walk me through the process of how you did it?

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PostPosted: Mon Mar 15, 2010 11:30 pm 
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LK it's pretty simple...

Get some cedar planks (or hickory, maple, oak, etc) and soak in water for a couple of hours. In the meantime make the butter...1/4 cup butter, 2 cloves of garlic minced, 1/4 tsp dried thyme pureed in a food processor or blender...add 1/3 cup crumbled bleu cheese, puree and refigerate until steaks are done. (You may want to decrease the garlic if you don't like garlic that much...I used a couple of very small cloves and added a bit extra bleu cheese, since hubby doesn't like garlic as much as I do. The garlic bleu cheese butter worked very well when melted as a dip for the artichokes...can also be used on french bread or vegies...whatever you desire!)

Season steaks as you wish...sear steaks on both sides while heating the cedar plank. Turn the plank dry side up, place steaks on top and close the grill...cook til the correct doneness for your tastes. Let steaks sit for 5 minutes, top with a dollop of garlic bleu cheese butter and enjoy!

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"


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PostPosted: Tue Mar 16, 2010 7:54 am 
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*drooooool* That sounds soooo good!!

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PostPosted: Wed Mar 17, 2010 6:10 pm 
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Leftover corned beef, microwave-reheated in a bowl with a splash of dill pickle juice.

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PostPosted: Wed Mar 17, 2010 9:16 pm 
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Tonight was slow-cooker corned beef with potatoes, cabbage, and carrots.

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"


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PostPosted: Wed Mar 17, 2010 10:49 pm 
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Choking on my own phlegm caused by the overabundance of pollen antagonizing my allergies, I had little desire for dinner.

A Claritin and a bottle of Diet Pepsi. soon I will empty my nasal passages and wash them out with tepid salt water applied through my netti pot.

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PostPosted: Thu Mar 18, 2010 10:05 am 
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Yum!

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PostPosted: Thu Mar 18, 2010 11:15 am 
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last night was a simple pork chop dinner. Seasoned and tossed into a pan, and then baked.

The night before that was corned beef and cabbage, as we had my father in town, and wanted to do the St. Patty's day thing while he was in.

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PostPosted: Thu Mar 18, 2010 6:46 pm 
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Porterhouse steak on the BBQ. Fresh steamed broccoli. French bread with a little butter.

Perfect!

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