robirdstx

Yes, we have that. This is my DH's portable forge. He is a blacksmith hobbyist. I never thought of using one of his forges for cooking! Thanks for the inspiration! FYI - He says to please note that this type of forge gets up to 3000 degrees F.

Hey Kim, you too can get that sausage. We are lucky in that we can get it at our local HEB grocery store, but they also do mail order. My DH used to drive up to Elgin to Meyer's when we would run out and get ten pounds of the garlic links. I'd just divide them up and keep them in the freezer. Do a search on Meyer's Sausage and their site should come up.

So much good looking food! I would like to have several of FrogPrincesse's brownies and a huge slice of Percyn's roast pork, please. Tonight we had a family favorite: Chicken Parmesan with homemade sauce and steamed broccoli

Dinner tonight: Grilled Garlic Sausage on homemade Flour Tortilla and Cannellini Beans with Sage Leaves from my garden.

Our favorite is variation #2 using buttermilk. They are especially good when buttered and toasted on the griddle. They also freeze very well.

Rico - lovely chicken. I hadn't made pasta in what seems like forever, so today I did. Dinner: Fettuccine with Prosciutto and Peas. I really need to make pasta more often. So good.

Hi rotuts, thank you so much. I used an Emeril recipe here, although I shortened the 2nd cooking time somewhat, to keep the yolk runny like I like it. Edited to add: I used leftover roast pork on the bottom, instead of ham, and used a four cheese blend for the top.

Inspired by the Baked Eggs Topic, I made these for breakfast today. And the money shot!

Is anyone using Springpad? I came across this app when I was looking into Evernote.

When I made stacked chicken enchiladas awhile back I used the leftover chicken and sauce to make an enchilada casserole to freeze for a future meal. Tonight I baked the casserole and served it with zucchini and red bell peppers:

I'll have to give the ciabatta recipe a try. The only recipe I've made so far is the one for soft pretzels; which were very good. The Reinhart bagel recipe I have used is from his Bread Baker's Apprentice book. That recipe uses a sponge and I had excellent results.

Thanks patrickamory and kayb, I use processed Louisiana crawfish tails in my recipe. I don't think I would make it if I had to start from scratch with the bugs. Dinner tonight: Pulled Pork Sandwich (on homemade bun), Sweet Potato Fries, and Cole Slaw

Some recent dinners: Pork Tenderloin Kabobs Grilled Rib Eye Crawfish Etouffee

Hi patrickamory, I have made this recipe several times and last posted about it in February when I made it for Valentine's Day. I first heard about it from djyee100's post in this topic awhile back. We must thank her for bringing it to our attention! Your recipe looks amazing, and now I must make it again soon!

Agreed, pepper and eggs are great together. Yesterday's breakfast: Scrambled Eggs with diced ham, green onion, shredded cheeses and freshly ground black pepper

Super!

Total guess from the My Calabria book in the last photo: djyee100?

Great looking meals everyone! Our dinner tonight was Stacked Green Chile Chicken Enchiladas with a bowl of Drunken Beans on the side.

Anna - Thank You! Last week, my GF and I drove down to Galveston to see a quilt show and had lunch at the Black Pearl Oyster Bar and Grill. She had half a Muffaletta with Onion Rings, while I had their Grilled Fish Tacos. After lunch, we re-visited Patty Cakes Bakery and brought home the following: Potato Rolls and a couple of Eclairs for me, which I shared with my DH. And she purchased a New York Style Crumb Cake, some Black & White Cookies, a Chocolate Sandie, and a couple of Eclairs. I hadn't had an eclair in years, this one was just as good as I remembered! Oh, and my GF shared the crumb cake with us, and it was very good, too. We all agreed its a good thing we don't live any closer to the bakery!

My sage bush had gotten really leggy and needed to be cut back, and since it had some nice new growth, the sage leaves from the trimmings made an appearance at dinner tonight. Garlic and Sage Crusted Pork Tenderloin Pasta with Crispy Sage Leaves

For a quick meal over the weekend, we pulled some shredded pork from the freezer and warmed it up in some tomatillo sauce for Pork Tacos, served on warm corn tortillas with shredded cabbage, chopped onion, cilantro and extra tomatillo sauce.

Last night's dinner was a variation on Country Captain, made with boneless chicken breasts and thighs and red bell, poblano, and jalapeno peppers.

Last week my GF and I traveled down to San Leon to revisit the TopWater Grill. It was hard to believe it had been over a year and a half since our last visit there. Unfortunately, it was overcast, windy, and as there were no fishermen unloading their catch, only a few birds were hanging about. View from our table: But the food was excellent! My GF had the Chicken Marisco: I had the Grilled Fish Tacos: And we shared dessert - their Triple Chocolate Mousse Cake: Since we were celebrating my birthday, I got the bigger piece!

Thanks Bruce. I'm going to "steal" your Cheater Red Rice for dinner on Wednesday to accompany my Pulled Pork Tacos.

More comfort food tonight: Crispy Chicken Thigh, Braised Cabbage, and TJ's Basmati Rice Medley