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What's For Dinner?
glynor:
My wife and our friend had grilled lobster (one softshell and one hardshell, they split them) with cilantro-lime drawn butter. I did not, as I don't eat bugs when I can help it, and had barbecue ribs instead. We all had ears of corn and salads made from our garden. Très Bien.
KingSparta:
When I Was A Kid In Michigan We Would Eat A "Pasty"
Here Is A Bit Of History Surrounding The "Pasty"
Note: It is said that a good pasty should be strong enough to endure being dropped down a mine shaft.
I Am Thinking About This For Dinner Tomorrow
http://en.wikipedia.org/wiki/Cornish_pasties
KingSparta:
Tonight Was Spanish Rice, Sue Burned Her Hand
She Is Now Taking Ice On The Hand, A Glass Of Wine, And Percocet
Tomorrow: Pasty, Since I Bought Everything Today I Needed.
I Was going to Try
1. Beef, Onions, And Potatoes
2. Beef, Onions, Potatoes, Carrots, And Peas
Since My Wife Hates Pot Pie I Am Sure It Will Not Go Over Very Well.
JimH:
You could tell her that some people in the world are eating road kill.
We're having devilled eggs and Salade Nicoise.
KingSparta:
Salade Niçoise
By Julia Child.
Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It's a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.
Ingredients:
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
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