what are you eating??

[MIke R]

tonight....Oysters Rockefeller.....Pasta/Lobster Alfredo......and Wendi made an amazing Apple ( from our trees ) and /Raisin calzone like thingy which was very good

 

[Rosemary]

Tonight I grilled my first ribeye steak. Corn on the cob, sliced tomatoes and spinach. Dinner was on the deck with George the cat under the Harvest Moon.

 

[amyb]

Rosemary-your words paint a very nice picture

 

[Rosemary]

Amy-I am waving toward the southwest!

 

[andynap]

Tonight I grilled my first ribeye steak. Corn on the cob, sliced tomatoes and spinach. Dinner was on the deck with George the cat under the Harvest Moon.

Nice dinner. Ribeye is a favorite here. We had crabs and angel hair pasta tonight.

 

[amyb]

And I had a perfect dessert-Dulce de Leche caramel ice cream. (Two heaping tablespoons)

 

[Rosemary]

Nice all around. I have leftover everything. That being said, I am going crabbing and I really want caramel ice cream. Wish I had it right now.

 

[andynap]

And I had a perfect dessert-Dulce de Leche caramel ice cream. (Two heaping tablespoons)

That's a fine indulgence

 

[MIke R]

cheddar/broccoli soup.....and a big garden salad with sliced apples and chopped walnuts over top

too tired for anything else

 

[JEK]

Salmon. Cedar plank. BGE.

 

[Rosemary]

I was gifted an impressive stalk of brussel sprouts today. I returned home after being away all day and found a five foot stalk propped against the door. Suggestions, please?

 

[MIke R]

my favorite...steam em up and then finish them in a fry pan of butter lemon and garlic

 

[andynap]

My fav Brussels sprout recipe

Vetri's Sherry-Charred Brussels Sprouts
Makes 4 side-dish servings
20 Brussels sprouts
1 clove garlic
1 tablespoon butter
1 to 2 tablespoons extra-virgin olive oil, divided
2 to 3 tablespoons sherry vinegar, divided
Salt and pepper to taste,
1. Preheat the oven to 400 degrees.
2. Cut the Brussels sprouts in half. Rub the flat side of each with the garlic.
3. Heat the butter and 1 tablespoon olive oil in a nonstick, oven-safe skillet. Add sprouts, flat side down, and char them over high heat until dark brown, about 4 to 5 minutes.
4. Turn sprouts over and season with the salt, pepper and 2 tablespoons of the sherry vinegar. Cook for 1 minute.
5. Place skillet in oven. Bake until sprouts are tender, about 1 to 2 minutes
. 6. Season with remaining 1 tablespoon olive oil and 1 tablespoon sherry vinegar, if desired. Serve hot immediately or, prepared up to 6 hours in advance, at room temperature. 2 grams sugar, 7 grams fat, 8 milligrams cholesterol, 55 milligrams sodium, 4 grams fiber.
Read more at http://www.philly.com/philly/food/restaurants/recipes/34660474.html#1oUJFcmr4CTc5MwR.99

 

[MIke R]

yeah that looks good too...

The Canteen in PTown deep fries them and drops them in and out of an asian dipping sauce while they are still really hot and they are real good

 

[andynap]

My brother hates Brussels sprouts until I made these

 

[Rosemary]

Thank you. Both great. Have guests from England and Australia this week - they will enjoy.

 

[MIke R]

My brother hates Brussels sprouts until I made these

my whole family hates em

 

[Rosemary]

Have always loved them. My grandmother served them with vinegar and salt and pepper. Picklesque. One year I replaced brussel sprouts for green beans at Thanksgiving. It never happened again.

 

[KevinS]

my whole family hates em

Thanks for sharing. You've given me yet another reason to appreciate your whole family.

 

[Rosemary]

Pappardelle with Duck thanks to Saveur and adapted from Lidia Bastianich. Nice project for a chilly day like today, when a darling daughter is coming home for Thanksgiving break!!!