n_maher Posted May 27 Report Posted May 27 It had been too long. Detroit style dough made earlier. Now becoming... The tradition rectangular cheese and pepperoni version is already in the oven. 6
Voltron Posted June 1 Report Posted June 1 Korean meatballs from NYT cooking. I added some gochujang to make it spicy. We had a fresh baguette and kimchi pickles so we went for the sandwich option. Good stuff. 8
swt61 Posted June 1 Report Posted June 1 You're over 60 now. Don't you know that dinner is supposed to be served at 4:00 pm? 1 1
Grahame Posted June 4 Report Posted June 4 6 minutes ago, swt61 said: Should I head over now, or does it need more cooking time? Depends, do you have a bottle of Mac 30 and small hands? 3
swt61 Posted August 16 Report Posted August 16 One of my coworkers brought in some heirloom tomatoes to share, so pasta was on the dinner menu. 5
Voltron Posted August 22 Report Posted August 22 Minnesota hot dish -- taco casserole, specifically -- to honor the nomination of Tim Walz tonight. 6
swt61 Posted August 24 Report Posted August 24 We had a long time employee in the stock room leaving today, so they made a big spread to send him off. Lots of great food, including pork burritos. I didn't want to have a filling burrito for lunch, so I set one aside in the fridge and am turning it into a chimichanga tonight. I had some homemade guacamole in the fridge for topping. 1
swt61 Posted August 31 Report Posted August 31 Open faced omelet with bacon, caramelized onion, parmigiano and heirloom tomatoes. 1
Grahame Posted September 11 Report Posted September 11 (edited) Multitasking to make the debate tolerable. I much prefer the visuals in the kitchen to that on TV right now. Edited September 11 by Grahame 2
swt61 Posted September 14 Report Posted September 14 Cooking meals to portion out and freeze for the week/s ahead. Today's meals are a big pot of beef stew and a pork chop dish with cornbread stuffing and a sauce based with cream of celery soup. Pics to come later.
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