Last night's menu

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

All the talk of pot roast made me want it, too. Luckily chuck roasts were on sale this week so that's what we just ate, with buttered spaetzle. For lunch it was Saveur's Spaghetti all'aroma di arancia (spaghetti scented with orange), and breakfast was French toast with homemade sausage.

I'm sure I put on 5 lbs today, but I did go outside so that must have burned at least 1/2 the calories in this weather. :lol:

Kathy Henry · **Posted:** Sun Jan 16, 2011 7:03 pm

Wow, Darcie. That sounds like a fantastic day of food.
Wish we could get together again.
Kathy

TheFuzzy · **Posted:** Mon Jan 17, 2011 2:59 am

Darcie,

What issue is that Saveur recipe in?

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

TheFuzzy wrote:

Darcie,

What issue is that Saveur recipe in?

Jan/Feb 2010

If you don't have the issue, I'll PM you the recipe.

trinket · **Joined:** Thu Dec 18, 2008 6:12 pm **Posts:** 264

Last night some truly awful spinach/cheese ravioli from Costco. I should have known better, but I thought what the heck. I wasted a perfectly wonderful marinara on it. We threw it away.

Tonight, chicken parmesan the CI recipe with a couple of tweaks. I know that will be good!

Kathy Henry · **Posted:** Tue Jan 18, 2011 5:58 am

Made Dave's rye bread yesterday. This is so good. I don't know why I haven't made it lately. Makes 3 loaves. Gobbled one up immediately, gave one to a friend & have one left. If you haven't made this - go for it. It is easy & delicious.
Thanks Dave

gardnercook · **Posted:** Fri Jan 21, 2011 9:33 am

So last night I had 9 friends over for dinner and I made a triple recipe of Hachis Parmeatier from Dorie Greenspan's book along with steamed lemon/butter brocolli. The app's, salad and desert were brought by some of the guests. These are good friends, but not cooks, so everything came out of a package. Even though the salad was beautiful, the dressing options were bottles. We always have fun and I love cooking for them but get so bummed out when I make something from scratch and have it surrounded by processed foods. I am thinking that when it is my turn again, I will make the complete dinner and just ask everyone to bring wine.
ilene

Amy · **Posted:** Fri Jan 21, 2011 9:49 am

gardnercook wrote:

We always have fun and I love cooking for them but get so bummed out when I make something from scratch and have it surrounded by processed foods. I am thinking that when it is my turn again, I will make the complete dinner and just ask everyone to bring wine.
ilene

I hear ya...

One nice thing about being a chef? People rarely offer to bring food...only wine.

Amy

BeckyH · **Joined:** Tue Feb 03, 2009 5:03 pm **Posts:** 1149

I still hate it when folks are too nervous to cook for me because they think I'll critique their food like I was eating in some posh restaurant.
A nice day of cooking ahead of me-tamale pie, broccoli soup, banana bread and a squash risotto because my squash isn't getting any younger. I may be the only person eating the risotto, but that's ok.

Amy · **Posted:** Fri Jan 21, 2011 10:02 am

Becky,

Don't get me wrong. I certainly don't critique people's food. I just prefer to make sure the entirety of a meal works together, hence why I just prefer to prepare it all myself. If someone wants to bring something, it's always welcome.

Amy

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