At the Algher household (slight depression because I should have picked up El Cid at Blockbuster)
Chicken Thighs: (skineless and browned in olive oil and then baked to done) in a mustard sauce (dijon, half & half , stock and shallots)
Potatoes: Yukon Golds quartered, boiled, fried in olive oil ( re-used for chicken above), then roased until done.
Green beans: Steamed.
Crescent rolls: From the tube to the oven.
Fresh Pineapple: Flambeed in rum/goldschlagger/buttershots, with butter and brown sugar - placed on top of vanilla ice cream.
Grilled aubergine and courgette. Homemade tomato sauce with lots of assorted spices and balsamico. Laid out with mozzarella and parmegano and sent into the oven.
Chunks of monkfish baked in white wine on a bed of sliced shitake mushrooms, with a sauce made of reduced baking liquid, shallots sauteed in butter, and a squeeze of lemon
Potato-fennel gratin
Steamed asparagus
There might be strawberries later, but right now I think we’re both stuffed. But I do have a TERRIBLE sweet tooth.
Don’t make me start a separate thread; what can I do now with the fennel fronds? There are a lot of them (from 2 decent-sized fennel bulbs), and the only thing I can think of at the moment is to throw them into soup, but I really don’t feel like making soup.
You could toss them into a ziplock in the freezer for the next time you make a chicken stock (I am the court jester of saving random scraps to turn into stock).
One bottle of A &W’s new Float in Bottle—ick! (I wasn’t expecting true floaty goodness, but I was expecting less ickiness!)
Fresh bread and butter
a Sundae consisting of fresh strawberries, one scoop “Southern Lemon Pie” ice cream, some Cool Whip and some homemade rhubarb sauce. Tasty, but I’ve decided that the rhubarb sauce isn’t as sweet as I’d like it to be.
Homemade vegetable soup and cornbread. I also taught my son how to make Tollhouse cookies, because he’s working on a Boy Scout cooking achievement thingy. (Not that one needs an excuse to teach a kid how to make chocolate chip cookies.) Tonight he’s making the hamburgers.
Last night we had (outdoor) grilled chicken legs and pork/venison sausage links, with BBQ sauce, as well as leftover bean soup, cole slaw and corn on the cob. Mmm. And sliced strawberries and bananas with angel food cake and whipped cream.
Tonight will be baked lemon-pepper salmon (great minds think alike, Ghanima!) with rice pilaf and broccoli with Velveeta <gasp!> cheese sauce.
