Risen Star
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Could you show us the inside of your refrigerator and maybe let us guess what you're going to make today?
A Tursauscrabin. Not even madden would eat that!
I was feeling it until the greens....the other two@408Cowboy is having.....
I'm having pomegranate glazed ribs with potato salad and mustard greens
Chili, chili, and more chili with saltine crackers with iced tea.
Nothing special. Got to buy the wife a car today, we had to take her old one out to the back 40.
Quinoa is a small type of grain that you boil, kinda flavorless by itself, considered by many to be the “perfect protein”.I ain't even got a clue what some of that is.
After y'all get the car, go to Sonic and you two do your own version of their TV spots, record that and post it up here. I think, for the sake of the home and yours, you should play the idiot's part and let her be the closer to normal one.Nothing special. Got to buy the wife a car today, we had to take her old one out to the back 40.
Pork is on the menu
Some kind of stuffed chicken breast with cheese and jalapeño's. And the seasonings.
Side dish of rice.
Could you show us the inside of your refrigerator and maybe let us guess what you're going to make today?
Viernes y sabado fueron dias magnificas para cazar codornices. Quail and venison pot stickers. Bon apetit zoners.
Thanks, wrote that on down in the book for later.Sounds good can never go wrong with chicken I like stuffing my chicken breast with mozzarella pepperoni and wilted spinach then throwing it on the grill.
I love it. Split a head of romaine lengthwise, put a little EVOO on it and grill it, cut that up and add arugula, about half, with some Maldon salt flakes, EVOO and either fresh lemon juice or sherry vinegar and top with shaved parm. Grilling the romaine really concentrates the flavor.Quinoa is a small type of grain that you boil, kinda flavorless by itself, considered by many to be the “perfect protein”.
Arugula is a leafy green and bitter/peppery/kinda skunky tasting. Either love it or hate it. Most of the time it’s mixed lightly with other types of greens in a salad.
Daaaang! I’ll have to try that, possibly today since I happen to have romaine and arugula on hand. How high of heat and how long on the romaine? Do you flip it at any point?I love it. Split a head of romaine lengthwise, put a little EVOO on it and grill it, cut that up and add arugula, about half, with some Maldon salt flakes, EVOO and either fresh lemon juice or sherry vinegar and top with shaved parm. Grilling the romaine really concentrates the flavor.
This time of year, I start doing Oysters Rockefeller and started using half spinach and half arugula last year and it's outstanding.