robirdstx

My girlfriend and I selected Floyds Cajun Seafood (Webster location) for our December "Ladies Who Lunch". She had never been and I hadn't visited in way too long. She had the fried oysters and onion rings with sweet tea while I had the crawfish half n half (1/2 etouffee with white rice and 1/2 fried tails with tartar sauce) and a dos equis with lime to wash it down. She loved the oysters and my crawfish were awesome. Neither one of us needed a "doggie bag"! After we finished we browsed through a nearby Tuesday Morning to walk off some of our lunch.

Tonight we had BBQ Baby Back Ribs and Sweet Potato Fries. I put the rub on the ribs this morning and let them sit for about six hours in the fridge before covering them with foil and putting them in a 450 degree oven for one and quarter hours. Then I slathered them with KC Masterpiece BBQ sauce, wrapped them tightly in foil, and kept them at 200 degrees for another hour and a half. When ready to eat, we fired up the gas grill and put them on for just a few minutes to give them a light char. The fries were from frozen, done in the deep fryer as the ribs came off the grill, salted and served with ketchup for dipping.

Burgers on the grill (no photo - still being lazy) on homemade buns with choice of condiments - ketchup, mustard, mayo, dill pickle slices, onion, and tomato. The buns were buttered and "toasted" on a griddle on the stove. So good!

I'm with Howard on the potato skins - add cheddar cheese, bacon, green onions and sour cream. Yum! I'm really enjoying your blog!

Those muffins look awesome. I have some sweet potato puree leftover from last night's dinner. All I need to do is get some buttermilk to have all the ingredients. I'll still have some puree and was thinking of making a sweet potato risotto.

We've had many various meals since the last time I posted on this thread, but I have been very lazy and have not been using my camera to capture our dinners until tonight: Magret Duck Breast on Sweet Potato Puree and Sauteed Kale

Just the two of us for Christmas dinner, so nothing fancy and since I already have a turkey and lots of bread ends in the freezer: Roast stuffed* turkey *Bread stuffing with onion, celery and mushrooms Giblet gravy (lots of it) Garlic mashed potatoes Green peas Homemade dinner rolls Cranberry sauce And lots of leftovers for the week until New Years.

I don't know either, but I don't want just a slice - I want it all!

We had a bone-in ham this year, so I've got some great northern beans soaking in prep for a big batch of ham and bean soup. And I'll be making cornbread to go with.

My husband and I spent a week in Kyoto almost five years ago to attend our son's wedding. We stayed at a business hotel across from Kyoto station. We had several of our casual meals at a restuarant in Kyoto Station - none of the staff spoke English but the menu included photos of the dishes, so we just pointed at what we wanted to eat. The prices were very reasonable and the food was good.

Hi kayb. Here's the recipe I used. I usually make a sauce using apricot preserves or orange marmalade when we have pork tenderloin but was out of both and just happened to have the black cherry preserves in the pantry. We really enjoyed this sauce - so much so that we had it twice that week. I did make one change to the sauce recipe - I used pork stock instead of chicken stock.

Here are my top three: Beef Stew Ham and Bean Soup New England Clam Chowder

"the twice cooked pork, which is actually cooked three times." Loved every bit of your blog but this was my favorite. I'm going to have to give it a try. Thank you for a wonderful week.

Sounds very like what I did! I used cream of potato soup, sauteed onion and celery and a can of vegall (drained) and diced cooked chicken. Heated through and into the pie plate, then topped with the pie crust. Baked for 10 - 12 minutes until the crust was golden and crisp. Mine was too soft to slice as well.

Black Pepper Crusted Pork Tenderloin with Black Cherry Sauce and Sauteed Kale and Cannellini Beans

The year is almost over and I still have not expanded the vegetables I have not yet tasted. So, today I purchased what turned out to be an over 3 lb bunch of locally grown kale for 80 cents and will be sauteing some of it with onions and garlic to go with our pork tenderloin for dinner tonight.

There will be only three of us this year - my DH, his older brother, and myself. This will be a working holiday as my BIL is coming to help install a new front door and some windows on our home. We had already decided on ham and the coupon we recently received in the mail from our electric utility provider for a 7 - 8 lb. ham from Kroger has firmed up that decision. For nibbles, I have a wedge of locally made Manchego, some Spanish choriso and need to get some crackers and olives. To accompany the ham, I want to make a potato and cheese dish and a wild rice and mushroom dish. My BIL loves broccoli so we will have that and I will make homemade dinner rolls. For dessert I'm thinking of making a carrot cake.

Tonight we had Pan-Seared Duck Breast (Magret from D'artagnan's) and a variation on Jamie Oliver's Asparagus and Potato Tart.

We do this too -- we call it "fending," as in "Fend for yourselves!!" We call this "pick and point" as in pick what you want and point at it before anyone else and it's yours. You snooze you lose. We call it "scrounging."

ScottyBoy - I most definitely used the soaking liquid! This was my first time using or tasting porcinis. The flavor was milder than I thought it was going to be but I liked it very much. Oh, and how could I forget? I made cracklin's out of the duck skin and sprinkled that on top of the finished dish.

I'd been craving risotto for some time and finally made up a batch of Duck Breast and Porcini Risotto (sorry, no photo) for dinner last night. I soaked the dried porcinis in some chicken stock; strained the soaking liquid and sliced the mushrooms into match stick pieces. I also sliced the cooked duck breast and some water chestnuts into match stick pieces. I added the mushrooms, duck, and water chestnuts to the risotto about half way through the cooking and then added diagonal sliced green onions near the end. After coming off the heat, I stirred in about a half cup of shredded pecorino romano and a touch of butter. The water chestnuts added a nice crunch!

I know, slightly off topic, but would this apply to goose fat as well? I have some in the freezer from last December's bird.

Thank you so much for this link. I did some more searching on "white balance" and found this site here.

Holly - can you reset the white balance before you take your photo with your camera?

Sausage and Mushroom Pizza using Reinhart's Pizza Americana Dough recipe from American Pie. This dough was very easy to work with and made a nice crust that baked up crisp all the way to the center of the pie even though we loaded it with toppings.