Supper for two tonight
 

A whacking load of yellow beans, trimmed, steamed and sautéed in olive
oil with chopped garlic until roasted on the outside.

A dozen small new potatoes cooked last night, halved and sautéed with a
touch of coarse salt and black pepper.

A smallish Greek pita made up like a pizza: pesto, green and red
chopped peppers and crumbled goat's milk cheese.

If you think that's a lot of fat, I use spritzers for the oil.

--

Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín

Supper for two tonight
 

On 7 Jul 2004 22:40:30 GMT, Michel Boucher >
wrote:

>
>A whacking load of yellow beans, trimmed, steamed and sautéed in olive
>oil with chopped garlic until roasted on the outside.
>
>A dozen small new potatoes cooked last night, halved and sautéed with a
>touch of coarse salt and black pepper.
>
>A smallish Greek pita made up like a pizza: pesto, green and red
>chopped peppers and crumbled goat's milk cheese.

That sounds especially good.

I had a substantial lunch at an Indian buffet so wasn't really hungry.
Nonetheless, I continued my plans to practice grilling. I had some
partially baked ribs already (2 hr at 250), and stopped on the way
home and bought skinless chicken legs and a small piece of pork loin.
I finished up the ribs, then started the chix and roast. The
temperature is winding down and I'll leave the meat on it until it's
not warm enough. I'll evaluate samples and bring the rest to work
tomorrow.

Sue(tm)
Lead me not into temptation... I can find it myself!

Supper for two tonight
 

On 7 Jul 2004 22:40:30 GMT, Michel Boucher >
wrote:

>
>A whacking load of yellow beans, trimmed, steamed and sautéed in olive
>oil with chopped garlic until roasted on the outside.
>
>A dozen small new potatoes cooked last night, halved and sautéed with a
>touch of coarse salt and black pepper.
>
>A smallish Greek pita made up like a pizza: pesto, green and red
>chopped peppers and crumbled goat's milk cheese.

That sounds especially good.

I had a substantial lunch at an Indian buffet so wasn't really hungry.
Nonetheless, I continued my plans to practice grilling. I had some
partially baked ribs already (2 hr at 250), and stopped on the way
home and bought skinless chicken legs and a small piece of pork loin.
I finished up the ribs, then started the chix and roast. The
temperature is winding down and I'll leave the meat on it until it's
not warm enough. I'll evaluate samples and bring the rest to work
tomorrow.

Sue(tm)
Lead me not into temptation... I can find it myself!

Supper for two tonight
 

(Curly Sue) wrote in message >...
> I had a substantial lunch at an Indian buffet so wasn't really hungry.
> Nonetheless, I continued my plans to practice grilling. I had some
> partially baked ribs already (2 hr at 250), and stopped on the way
> home and bought skinless chicken legs and a small piece of pork loin.
> I finished up the ribs, then started the chix and roast. The
> temperature is winding down and I'll leave the meat on it until it's
> not warm enough. I'll evaluate samples and bring the rest to work
> tomorrow.

What a coincidence! I also had a substantial Indian buffet lunch
today. It was good, but I wasn't too hungry even after work. Instead
of grilling, I practiced making lasagna. I used ground beef that was
on sale and italian sausage (casing removed of course) for the meat in
the sauce. By the time I was done, I was more than ready to eat a
slice. Boy, I had forgotten how good the homemade stuff was - these
days, everyone I know brings the Stouffer's kind to parties and such.

Michael
http://cooking4engineers.blogspot.com

Supper for two tonight
 

(Curly Sue) wrote in message >...
> I had a substantial lunch at an Indian buffet so wasn't really hungry.
> Nonetheless, I continued my plans to practice grilling. I had some
> partially baked ribs already (2 hr at 250), and stopped on the way
> home and bought skinless chicken legs and a small piece of pork loin.
> I finished up the ribs, then started the chix and roast. The
> temperature is winding down and I'll leave the meat on it until it's
> not warm enough. I'll evaluate samples and bring the rest to work
> tomorrow.

What a coincidence! I also had a substantial Indian buffet lunch
today. It was good, but I wasn't too hungry even after work. Instead
of grilling, I practiced making lasagna. I used ground beef that was
on sale and italian sausage (casing removed of course) for the meat in
the sauce. By the time I was done, I was more than ready to eat a
slice. Boy, I had forgotten how good the homemade stuff was - these
days, everyone I know brings the Stouffer's kind to parties and such.

Michael
http://cooking4engineers.blogspot.com

Supper for two tonight
 

Rodney Myrvaagnes > wrote in message >. ..
> >What a coincidence! I also had a substantial Indian buffet lunch
> >today. It was good, but I wasn't too hungry even after work. Instead
> >of grilling, I practiced making lasagna. I used ground beef that was
> >on sale and italian sausage (casing removed of course) for the meat in
> >the sauce. By the time I was done, I was more than ready to eat a
> >slice. Boy, I had forgotten how good the homemade stuff was - these
> >days, everyone I know brings the Stouffer's kind to parties and such.
> >
> Time to escalate. Bring something you made using really good but
> simple ingredients. Unless your friends are totally egofree, they will
> be shamed into doing better next time. Stouffers, indeed!
>
> No need to say anything. Everyone will notice the difference.
>

Hah, I always bring something homemade to potlucks. Doesn't stop
people from bringing KFC and Stouffers. My friends aren't ego free,
they just don't have an ego about cooking. :) I do have one friend
that cooks the most amazing Chinese food and she always brings good
stuff.

Michael
http://cooking4engineers.blogspot.com

Supper for two tonight
 

Rodney Myrvaagnes > wrote in message >. ..
> >What a coincidence! I also had a substantial Indian buffet lunch
> >today. It was good, but I wasn't too hungry even after work. Instead
> >of grilling, I practiced making lasagna. I used ground beef that was
> >on sale and italian sausage (casing removed of course) for the meat in
> >the sauce. By the time I was done, I was more than ready to eat a
> >slice. Boy, I had forgotten how good the homemade stuff was - these
> >days, everyone I know brings the Stouffer's kind to parties and such.
> >
> Time to escalate. Bring something you made using really good but
> simple ingredients. Unless your friends are totally egofree, they will
> be shamed into doing better next time. Stouffers, indeed!
>
> No need to say anything. Everyone will notice the difference.
>

Hah, I always bring something homemade to potlucks. Doesn't stop
people from bringing KFC and Stouffers. My friends aren't ego free,
they just don't have an ego about cooking. :) I do have one friend
that cooks the most amazing Chinese food and she always brings good
stuff.

Michael
http://cooking4engineers.blogspot.com