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Put the crock pot away. Last month of winter!
Eye round roast tonight. |
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Last night (I guess that was still February, but I'm trying in any way I can to support Hunter's desperate need to be recognized for starting a new thread
 ) I took one of my rare forays into fast-ish food by picking up burgers from the locally-renowned Vera's Burger Shack . Their motto is "You can't beat Vera's meat."I meant to grab a couple of extra burgers to have 3 or 4 days from now, but totally forgot. I'll have to go back again next year. ___________________________ Cheers! |
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Not a recognition thing Seaq. This was requested of me, so we avoid anymore "pie hole eating" threads.  |
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I know.
I just wanted to recognize that. ___________________________ Cheers! |
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Your recognition has been fully recognized. Thank You.
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All in Feb... but I'll recoginze Hunter's new thread.
 Saturday was skirt steak marinaded in italian salad dressing. Sunday was pasta and homemade red sauce. Hunter: my farmers market started carrying Pastene! You were 100% correct... there is a difference. The sauce was the best I've ever done. Monday was chicken burritos. Tuesday was PurpleHaze's Pork Tenderloin Surprise Packages. Always a hit. YUM!!!Go HOKIES!!! |
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Awesome! that's great to hear. Yeah, they are real good, right? So red and fresh - like real tomatoes. You can almost pour it right on the pasta from the can. Makes the sauce. |
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How do you eat a pie hole? Is it like a bagel hole or more like a donut hole? Tonight we're having stir-fried staek with broccoli. Just one more sip. |
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Thank you, Hunter.....
Romeo and Juliet are together in eternity.... |
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Tonight, Cantonese-style Chinese food with a couple of buddies.
Tsing Tao, baby! ___________________________ Cheers! |
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SeaQ, I love Champagne with Cantonese food.
Just one more sip. |
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Uh...Board-O. Buddies, not bubblies.....
PH |
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Well, me too, I guess -- Tsing Tao, the great bubbly of China! Actually, I agree completely-- Champagne does go very well with the less-spicy, more-salty Cantonese cuisine as opposed to, say, Hunan or Szechuan, which really need hot green tea or cold hoppy beer. ___________________________ Cheers! |
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NY Striploin with steamed green beans.
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Quails and burgs.
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Chicken breast stuffed with Feta cheese and wrapped in bacon.
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What can you do to make that cut worth eating? |
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Although I do most of the cooking - Actually, my wife does this and I think it's an eye round, but I'm not 100%. The prep spices she rubs on it makes it and she puts cut potatoes, carrots and onions on the bottom of a deep dish roasting pan, which mixed with the juice (when done rare), makes an excellent juice to soak the meat when eating, almost like a stew. It's very good, but like I said - she does it. |
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I hope I marry a women who can/likes to cook. |
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We roasted an injected free-range organic chicken last night.
Just one more sip. |
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Mine can. I'm just better. |
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Pork tenderloin parmigiana with some mostaccioli and Shafer Firebreak.....
Romeo and Juliet are together in eternity.... |
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Lunch was chile rubbed tuna, grilled, served atop a mixed green salad with dijon mustard vinaigrette.
Dinner tonight will be grilled buffalo rib eyes with saffron polenta and grilled baby bok choy. |
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You should try the teenage bok choy. You can only get it in Ottawa! |
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Talk to Sapril, she's available. |
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