09-28-2022, 07:34 PM | #6910 |
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09-28-2022, 07:38 PM | #6911 |
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09-28-2022, 08:08 PM | #6912 |
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3 small pork sausages + 3 overcooked hardboiled eggs, generously drizzled with Sriracha.
I'll spare you the picture.
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09-29-2022, 07:59 PM | #6913 |
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Quelle surprise...
Nourriture de Confort pour le dîner de Jeudi soir |
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09-30-2022, 05:53 PM | #6915 |
Cailín gan eagla.
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My best friend arrived from Halifax and I invited a couple more friends for lasagna.
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09-30-2022, 06:11 PM | #6916 |
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Feeling crabby tonight. 🦀
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09-30-2022, 06:43 PM | #6917 |
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Les Vendredis se suivent et se ressemblent, sur le refrain de ???
LJ might be a bit young to know it but there is always good old Google |
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09-30-2022, 08:48 PM | #6918 |
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Salmon and pasta with roasted vegetables.
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09-30-2022, 09:51 PM | #6920 |
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Pizze Aubergine-Oignon
Doppio zero and rimacinata crust Roasted aubergine with sauteed onions with fresh mozz, EVOO, sauce, oregano, basil, salt and pepper. This one hearkens toward a Philly tomato pie with more emphasis on the sauce, but retaining cheese and toppings. |
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10-01-2022, 12:44 PM | #6922 |
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Pizza dough
150g Tipo 00 ("doppio zero") flour 150g Semolina rimacinata flour (remilled, or fine, semolina) 1/2 envelope commercial yeast (any type or brand) 6g salt 15g extra virgin olive oil 20g milk powder 185g water Weigh and mix dry ingredients in a bowl. Add oil and water and mix by hand into a mass. Dump on a work surface and knead until smooth and elastic. I use 100 slap-folds (aka "French folds"). Form into a ball, place in oiled bowl and coat dough ball with oil. Cover bowl with plastic and place in refrigerator overnight. Can also be done in a stand mixer with dough hook attachment. Makes one 14" pizza, thin in the center with a nice puffy edge. Can also be used to make one 1/4 sheet pan pizza, with uniform medium thickness. |
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10-01-2022, 05:08 PM | #6923 |
Cailín gan eagla.
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Bird and veggies on the Baby Q.
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10-01-2022, 07:05 PM | #6924 |
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Schnitzel de porc (Wednesday night leftover) accompagner de Späzle de style fermier et Sauce Dijon Crémeuse Poivrer et Petit Pain cuit au four.
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10-01-2022, 09:15 PM | #6925 |
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Celebrated a friend's birthday dinner at Fogo De Chao. Not pictured is plenty of steak!
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10-02-2022, 08:41 AM | #6926 |
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Venison medallions w/blueberry balsamic sauce, asparagus, and scalloped potatoes. Very tasty. Not my best pic, though. Sorry.
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10-02-2022, 06:27 PM | #6927 |
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Shepards pie, technically cottage pie since it is all beef, no lamb.
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10-02-2022, 07:01 PM | #6928 |
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My wife took me to the Paddock for my birthday.
Crab cake on portobello ( appetizer ) Crab cake, scallops and a lobster tail and fries. |
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10-02-2022, 08:35 PM | #6930 |
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Bonne Fête
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