What's for Dinner at Your House?
- Thread starter Slash McCoy
- Start date
I’ll show you.
Not too shabby mate.
Our kitchen is mostly out of action at the moment, the upstairs apartment has a leak which is seeping into the kitchen, has been for a couple of weeks and they don't seem to be able to fix it. We are catching water in 6 plastic bowls all around the hob and emptying about a litre in the morning and another at bed time. This is beginning to p*** me off big time - deliveries every day as restaurants are still closed in lockdown 
The lady of the house brought me a veggie sandwich. I’m a county counsel advisor for 4-H and the first event was a dance at the county fair. i was offered a bowl of chili made with goat meat By a friend. I ate it and it was delicious.!
Homemade sloppy joes and fried up some zucchini from the garden. try to eat somewhat healthy but fresh okra and zucchini beg to be fried.
That’s sucks….all of it.Our kitchen is mostly out of action at the moment, the upstairs apartment has a leak which is seeping into the kitchen, has been for a couple of weeks and they don't seem to be able to fix it. We are catching water in 6 plastic bowls all around the hob and emptying about a litre in the morning and another at bed time. This is beginning to p*** me off big time - deliveries every day as restaurants are still closed in lockdown
In breaking news, dine in allowed from Tuesday so only another 4 days...
Simple, easy, nothing greasy.
We are practically overrun with fresh basil this season. I decided to 'process' 4 cups of the greenery and make pesto. And what better to do with all this pesto than make some pesto pasta -
The pesto had basil, pine nuts, a mix of Parmesan and Pecorino Romano cheese, and extra virgin olive oil. Boy was it good, but the wife suggested I add more to the pasta the next time around.
With the amount of pesto I still have on hand there will be many "next times". A neat trick my wife had to try is to put the leftover pesto into an ice cube tray and freeze it.
In the future I will be able to pop out a few cubes of frozen pesto and make up new batches of pesto pasta.
Tim
The pesto had basil, pine nuts, a mix of Parmesan and Pecorino Romano cheese, and extra virgin olive oil. Boy was it good, but the wife suggested I add more to the pasta the next time around.
With the amount of pesto I still have on hand there will be many "next times". A neat trick my wife had to try is to put the leftover pesto into an ice cube tray and freeze it.
In the future I will be able to pop out a few cubes of frozen pesto and make up new batches of pesto pasta.
Tim
We ate the evidence, but it was Knob Creek old fashioneds, Beemster goat gouda, a wedge salad, a rare skirt steak with red wine reduction, crash potatoes, and coffee and chocolate chip ice cream cones.
shavefan
I’m not a fan
ribeye rare 
BLTs with homemade bread, locally raised bacon, homegrown Cherokee Purple tomatoes, the one and only Dukes mayonnaise and green leafy stuff....
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Sent from my SM-N970U using Tapatalk
Salmon with grilled brussels,
Well. Not dinner but dessert!! What’s the best after Kalua Pig and rice?? Fa’ausi Talo!! Made from taro from our yard.
Garden to table!
Garden to table!
That looks amazing and I am sure tastes just as good. I would love to learn how you prepare ths dish of mussels.
Tim
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