Say, that’d go great with a big glass of chocolate milk!
Does roasted okra come out not-slimy?
Made corned beef brisket last night, with potatoes, carrots, and onions. Excellent, and another great use for my new Crock Pot from Santa. The Boy Child (age 13, with the proverbial teenage boy appetite,) nearly hurt himself. It was gooooood!
Tonight will be a roasted chicken, au gratin potatoes, broccoli, and yeast rolls, with plans for chicken soup made from the carcass tomorrow night.
Tonight will be meatloaf with balsamic vinegar glaze, mashed potatoes, gingered glazed carrots, beefy mushroom gravy.
The best part about this supper is making a “Stacker Bowl” for breakfast tomorrow morning: I will put a serving of mashed potatoes in a deep bowl, add a little extra Half and Half and butter (to counteract any drying-out that happened overnight), warm the potatoes until the butter will melt up and stir in. Then I make a ‘well’ in the potatoes with a spoon, fill it with leftover gravy, stack a thick slice of leftover meatloaf on top of that, and put more gravy on top of that. Heat slowly and carefully in microwave until everything has achieved a state of Leftover Meatloaf Dinner Nirvana.
I do believe tonight the wife is making a squash risotto. Ought to be tasty.
I finished it off with this nasty sore throat spray that numbed my whole mouth. 
Missed this.
No, Upland. We were in Claremont for a tournament, and it’s tradition that the kids get to go to The Hat after the awards ceremony. They never believe me when I tell them it takes three or more to eat an order of chili-cheese fries.
That’s pretty much what I’ve been having for breakfast, lunch, and dinner. I’m making black bean chili and cornbread for my family tonight, but there’s no way my tonsils will tolerate that.
Right now I have no idea. I have some mushrooms and some potatoes - I might make some tapas tonight. Papas bravas, sauteed mushrooms and some cucumber slices topped with tomato would go well with a glass of wine.
I’m making fish’n’chips tonight, using Alton Brown’s batter recipe but with double the baking powder.
It’s a Pioneer Woman week for us, as I scrambled to make a menu this week with an hour before going shopping for groceries earlier this week.
I sent the majority of the leftover tomato soup to work with my partner, to share with his co-workers. Then tonight I made pot roast. I’ve got a cold, so that’s all I made, as I didn’t have it in me to go get potatoes for mashed potatoes once I realized I’d forgotten to get them Monday.
It was pretty good, though not “perfect”, in my opinion.
I recently discovered the Pioneer Woman and love her food porn. I can’t eat half of it in trying to be healthy though! Have you seen these quesadillas? I’m going to make 'em next week.
Oh, she’s good. Have you ever watched Food Networks show Throwdown with Bobby Flay*? One week, he went toe-to-toe with the Pioneer Woman. It was a wonder to behold.
I love how she’s not afraid to use cream, butter, oil, etc. as the occasion calls for.
All things in moderation! (Well, except maybe good red wine, but that’s another post 
)
Probably tofu ramen.
I have chicken thighs. I had planned to make the Cook’s Illustrated (yeah, I’m a CI ho, sue me) chicken ‘n’ dumplings recipe, but it’s a little bit involved and now I’m thinking maybe I should do something different with them. But what?! Must give this some thought.
Heh I did see her post photos on her blog/explain the Throwdown and I’ve seen Bobby’s throwdown before, I just didn’t get a chance to watch theirs. I loved how her daughter chose Bobby’s dessert.
I’m amazed that she looks the way she does with all the cream/butter/oil, but she does live and work on a ranch!
Tonight is swordfish steaks…prepared who knows how. Ideas certainly accepted ;). With quinoa and mixed vegetables on the side.
It’s Thursday, which means it’s Eat Out Asian night at Casa Silenus. Chinese this week, since we did Thai last week. Something with shrimp, probably. Got a hankering.
I hadn’t seen those quesadillas, no. They do look tasty.
Tonight we’re having tacos made out of frozen leftovers of her “Simple, Perfect Chili”. Oddly enough, this recipe appears to only be in her cookbook. It was good, but far closer to taco meat than chili when we had it the first time. So now we’re treating it as such!
Friends are spending the night tonight. We had big plans to take them somewhere nice in town, but I’m so hugely pregnant and tired that I think we’ll just hit the local pub. It’s not quite a gastropub, but the food and atmosphere there are very nice.
Mr. Horseshoe has to work late tonight and tomorrow night. We have some leftover meat from a chicken I roasted earlier this week, and some potatoes. So I told him: tonight I’m making either potato soup or chicken noodle soup, with the other one tomorrow. Seemed to suit him fine. (If for some reason I come down with a bad case of the fuckits, there’s still plenty of leftover pot roast in the fridge as well.)