I don’t see what could go wrong. I was going to protest the choice of lime over lemon until you brought cilantro into it.
The spinach and potatoes seem very western-european next to those caribbean flavors, though. I think I’d replace the spinach with some kind of sauteed salsa, and the potatoes with rice or fungi (as in, polenta with okra, not funguses.)
It was quite good.
I made udon with oyster mushrooms, peas, broccoli, cauliflower, carrots and soy “beef”. The sauce was soy with garlic, onion, red pepper flakes and a heavy dose of fresh-ground black peppercorns. Mmmmmmmmm.
Sounds good! (A little warm for soup, though. And today it’s going to be over 80º.)
I’m having Drunken Mussels tonight. Just search YouTube for the Foodwishes.com video of it. It’s basically mussels cooked in white wine with garlic and parsley. I got the mussels fresh off the pier, along with two lobsters.
With that, I’m having fresh French bread bought today at the bakery, along with roasted potato, onion and carrots.
It’s going to be a great meal!
I even got some fresh honey today to go with some after dinner tea. Can’t wait!
Top sirloin from Chuck, the second local/slow-grown/grass-fed dairy steer we’ve bought a half of a half of. Grilled over charcoal. And ratatoille with stuff from the garden.
I’ve been dieting and really feel that a weekend carb is in order too. Popovers sound great.
I didn’t see this thread before.
Last night I made Lime/cilantro pan-fried wild-caught halibut.
With real, homegrown tomatoes coming in, I’m having BLT’s. Get 'em while they’re available.
Dinner tonight is one of the best things about moving to The South- Zaxby’s buffalo blue salad. I have looked for a salad like this for years and now I have found it. Addicted, I am. Yum.
Making some homemade sausages & smoking them, as well as a smoked top round.
Merged duplicate threads.
Two Nathan’s all-beef long hot dogs on a fluffy bun with mustard, sliced pepperoncini peppers, diced tomatoes and diced onions.
It’s another hot day. So I picked up a fruit salad when I was out earlier and I’m eating that for supper.
Stuffed shells. The stuffing is with ricotta, onion, spinach, mozzarella, leaks and tomatoes. Boil the shells, pop in the stuffing, 30 minutes and… Delicious! And vegetarian!
I have to do something with this small boneless rib end pork roast. Perhaps something with a honey-chipotle-cilantro sauce.
You could make carnitas.
Last night I made BLTs.
Gazpacho, grilled red corn on the cob, and muskmelon.
Yeah boy, I love carnitas. I love them too much- this roast is too small for carnitas. It would just end up pissing me off that I don’t have more.
Pork shoulder roast has been in a 250F degree oven for about 6 hours now and should be just about ready to shred. Most of it is going into the freezer but some of it is going to be seasoned with cumin, chili powder, onion powder, garlic, onions, sweet and hot peppers and more cumin (hey, cumin is good). Tuck that into a nice flour tortilla, rest on a bed of cooked brown rice and beans and bathe in enchilada sauce, bake until bubbly and just a bit crusty on top. Serve with corn and bottle or three of lager and that’s supper.
Swap the chicken for channa masala and that’s what we has last night. Tonight is whatever the airline serves up. Wish me luck.