heidih

I am only familiar with the rollups in Austrian or Italian cuisine. That is a thicker cut of meat with various stuffings often with a hard boiled egg i iddle - looks nice sliced.. Your thin thing - heated? Browned? People here sometimes show a simple cold one with the thin slices and maybe just a smear of mustard and a pickle spear - cold. Not something I enjoy.

I intentionally buy Lacinto Kale (Cavalo Nero) about every 2 weeks and make a salad with it that I enjoy - heavy on garlic, olive oil, balsamic parmesan or similaar... The curly stuff - not so much. I find it sweet that she is giving nephew the choice of menu for his last couple days.

https://highlandsranchfoodie.com/beef-tournedos-steak/#:~:text=Filet Mignons are the three,steaks are usually cut thicker. Tournedo is cut from small end of tenderloin, filet mignon is center cut. My understanding as well.

A few years ago I started making the Melisa Clark recipe outlined in this link from the referenced book. https://www.glamour.com/story/dinner-tonight-zucchini-can-be Very simple. Thin sliced zucchini. You can go cross-wise or length-wise. Toss in bit of olive oi, salt lightly. Then broil (side only) until just browning. Toss with minced garlic and torn mint leaves. Good warm or room temp.

This Flay recipe esp with the glaze sounds like not a dried out situation. https://www.foodnetwork.com/recipes/bobby-flay/tuna-kofte-with-pomegranate-molasses-mint-glaze-with-crushed-spicy-hummus-recipe-2015025 Kinda just a fish cake in a football often shape.

Aaw you even prettied the cucke skin. Curry sounds satisfying.

Ginger has been a standard suggestion for pregnancy morning sickness here as long as I can remember

Oh my! I was having sympathy nausea reading your post.

I really need the clams & calamari. Your husband's G&T looks so pretty. Are there bits of something green in there or is it just reflection?

I wondered the same. So when you add chicken broth is that from homemade frozen or purchased?

Think I am in lust/love. Oh my! Maybe like the land crabs in the Caribbean.sorta

You may want to play wth the JailHouse slaw @kayb posted. I down the sugar. Sometimes add cucumber. to the portion before service. https://forums.egullet.org/topic/156711-kaybs-cole-slaw-jail-slaw/

Butterflied lamb was a thing for on the BBQ grill back in the Sunset days Magazine days I love it. I'd take the Serious Eats thing as an outline, N need for smoe amd adjust seasonngs to your taste. I do like to include a sliced juice orange as a bed. https://www.seriouseats.com/smoked-lamb-barbacoa-recipe Hope you post your results so we can drool.

Fathers are a whole other level. Often the first comments we get on our appearance - esp females. I go out of my way never to eat in front of mine. Even if the comments are "oh that looks healthy" as if I need his approval. Hello you paid tuition for my degree in biology! I do not need schooling from him. He reads the labels of everything my stepmother buys out loud and comments. She is 5'-9" tall and rail thin. He sneers at some of her purchases. Plus he doesn't understand the labels anyway - that they are percents of RDA and portion size may be nowhere near what the person will consume. I've only had one person comment on my portion size. A guy I worked with and liked. We were at a Mexican brunch buffet and he commented on the large amount I was eating. I was quite pregnant and the food was very well prepared boiled shrimp! I only gained 20 pounds overall during pregnamcy. Clearly 32 years later it still irritates me. I ate them all anyway. Oh and I was supervising a hospital remodel and when I'd go for coffee with the guys I never ate in front of them. They were extremely good looking carpenters. one turned to me once and asked why did I never eat in front of them? I didn't realize that I was doing that. I did eat alone. Oh the mind!

Beautiful! Well thank goodness for the cukes - I was gettin a greasy lip overload Sure it was a lovely celebration.

Oh! Yes that crud is typical . The go-to for a cream sauce in US Mid West. I think I'd have enjoyed your version.

And if anyone is doing a big fundraiser - white chocolate covered pretzels are always a huge favorite. Also for holiday gifting

Love NZ spinach! So by casserole it was baked with maybe a crunchy topping? Different countries, different terms.

My first thought - donate to local junior college culinary prgram - if they want it.

Plums - never know. I've been blessed with great ones. Gave a good amount to a neghbor (India born and raised). Her kids told me"mom ate them ALL - we never got any!". But I had a greengage tree - meh... I was traumatized as a kid visiting Yugoslavia (yes Cold War) and got a mouthful of worms!. Took a while to try another plum. Interesting when the night critters raid the trees and you walk to find nothing but pits scattered everywhere. Netting the trees isna pain i the arse and thebirds just cling to the netting and peck at the cheeks.

Big fan of gigante beans here. The octopus - did you prep and pickle and if so how? Asian markets here always have those little guys. My sis does them on the BBQ qith a brush of honey & soy.

Wow lotta cook time. I figure it is a cooked carcass. Into a pot with minimal water. Nothing else. maybe hour or 2. I get chicken jello to use as needed. Flavor per dish.

Wow - glad you tried the clams and calmari - that first caught my eye,

@C. sapidus I always keep those chipotles portioned out in the freezer, Great to slip inna dish. Either flattened in a zip bag - break off chunk, or in kittle squares of foil. Always a zippy add for beans.

Did you enjoy the shrimp dish as a soup? Anything to mop up liquid? And are we talkin chipotles en adobo in the little caan. What a great ingredient.