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€uromeinke, FEJ. and Ghoulish Delight RULE!!! NA abides. |
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#1651 |
Cruising around in my automobile...
Join Date: Jan 2005
Location: Oregon
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That sounds good right now. I am really craving Persian right now though. Oh how I wish I lived in a big city so I could have some. I can't wait for Vegas in June and going to Zaytoon every night.
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#1652 |
I throw stones at houses
Join Date: Jan 2005
Location: Location: Location
Posts: 9,534
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You know, it's the simplest darn thing, but chicken leg quarters marinated in garlic herb marinade are freaking epic.
And using the juices from the baked chicken to make a sauce for egg noodles? Genius.
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#1653 |
Chowder Head
Join Date: Jan 2005
Location: Yes
Posts: 18,500
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Junk
That's what we had for dinner.
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#1654 |
scribblin'
Join Date: Jan 2005
Location: in the moment
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Roasted beets with blood oranges in balsamic.
A roasted lemon-chicken wrap with roasted red pepper and my favorite daily indulgence, a 1-oz baby brie from Trader Joe's. All fromage that I've bought over the last few years comes from their single-serving cheese line. That way I'm not tempted to cut more than I need. |
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#1655 |
8/30/14 - Disneyland -10k or Bust.
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Made buffalo chicken strips, not quite the same as real wings but pretty darn good and around half the calories. A fair trade in my book.
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#1656 |
Chowder Head
Join Date: Jan 2005
Location: Yes
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Glorified macaroni and cheese
AKA fettucini Alfredo
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#1657 |
I throw stones at houses
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Damn, now I want Fettucini...
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#1658 |
I throw stones at houses
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Writing this down before I forget how I did it:
1/2 box Barilla farfalle 1 T butter reserved pasta cooking water 1 T sour cream parmesan cheese garlic powder salt peach balsamic vinegar Yeah, I kind of fiddled about at the stove to make tonight's pasta side dish, but it worked. Had that with a rotisserie chicken from the market ![]()
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#1659 |
Cruising around in my automobile...
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I have never seen peach balsamic vinegar, that sounds interesting.
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#1660 |
I throw stones at houses
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Amazing stuff. It's a white balsamic, and in my opinion one of the most flexible of the flavored balsamics. I've used it in pastas, on vegetables... good for more than just bread dipping and salad dressing!
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