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Originally posted by Dom'n'Vin'sDad:
Originally posted by BRR:
Chicken thighs braised in a homemade tomato-based sauce with bacon, shallot, garlic, olives, capers, herbs and white wine (Viognier, actually, which was really very good) with pasta.

That sounds great, BRR. Recipe?

It was an experiment, but turned out pretty good. Watch the salt, though, as mine was pushing it.

1.) Slice approx 2-3 strips of bacon into 1/4" slices and render out a decent part of the fat. Remove bacon from pan and remove all but about 1 tbsp of drippings.
2.) Season chicken thighs with a little S&P and sear in the bacon fat, but don't fully cook. You're going for color, not doneness. Remove and set aside with bacon.
3.) If needed, add a little olive oil to pan and sautee 2 large shallots, sliced, until tender.
4.) Add minced garlic (3 cloves), 1-2 tbsp chopped capers, pepper flakes, oregano, basil and parsley and sautee for 1-2 minutes until fragrant.
5.) Add a 28 oz. can of diced tomatoes to the pan and bring to a simmer. Add back in chicken, bacon and 1/4 cup chopped black olives (can't remember what kind I used). Simmer for about 30 minutes until chicken is cooked through.
6.) Serve with pasta and shaved parmesean.

Hope that helps!
Originally posted by steve8:
Originally posted by Jcocktosten:
Last night birthday dinner thanks to MLV:

Mini-shepherds pies baked in philo shells
seared tuna with orange slice on crispy won ton
lamb shanks - with white bean sauce
rib roast with mushrooms
orzo and roasted tomatoes
chocolate cake.

Isn't that a lot of red meat for you guys? Smile

Yes - arteries clogging as I type
Finally a peaceful, quiet night with no essays to grade, no homework or projects to correct, just a night to enjoy with the family (except for freakin' Todd Wellemeyer giving up 5 freakin' jacks to the D'Backs. But, I digress...).

So I fired up the grill and put rib eyes on for DnVsMom and I and a NY Strip for DnV. I skewered some shrimp and grilled those and I also sauteed some mushrooms. A nice green salad and a 2001 Rudd Cabernet Sauvignon Estate Grown Oakville made for a very nice evening. Cool
Yup. When I was that age, too. Kids didn't pitch until they were eight.

And to make matters worse, there is a league rule where, through an excel spreadsheet, the coaches rotate players through every position on the field (that in itself isn't a bad thing). What it does, however, is it makes every player pitch. And there are some six year olds who simply cannot throw the ball over, or even to, the plate. So they throw four "pitches" and then the coach comes in to throw three more.

The top of the first inning took 30 minutes to play last night. Mad

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