Roast lamb shank with roast spuds, carrots and parsnip, same again
tomorrow. Delicious.

On Saturday, March 31, 2018 at 4:52:46 PM UTC-4, wrote:
> Roast lamb shank with roast spuds, carrots and parsnip, same again
> tomorrow. Delicious.

Take-out sushi and a salad with carrot-ginger dressing.

I'd like to think of something to make tomorrow that will generate
leftovers for my husband's lunches.

Cindy Hamilton

In article >,
writes:
>I'd like to think of something to make tomorrow that will generate
>leftovers for my husband's lunches.

That's quite broad. What do you have in the house? How will your husband's
lunches be stored and/or transported, do they need to be warm or hot?

On Sunday, April 1, 2018 at 7:03:23 PM UTC-4, Orlando Enrique Fiol wrote:
> In article >,
> writes:
> >I'd like to think of something to make tomorrow that will generate
> >leftovers for my husband's lunches.
>
> That's quite broad. What do you have in the house? How will your husband's
> lunches be stored and/or transported, do they need to be warm or hot?

Thanks for the effort, but he ended up requesting something that didn't
generate much in the way of leftovers: steak.

Cindy Hamilton

On Mon, 2 Apr 2018 03:15:11 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, April 1, 2018 at 7:03:23 PM UTC-4, Orlando Enrique Fiol wrote:
>> In article >,
>> writes:
>> >I'd like to think of something to make tomorrow that will generate
>> >leftovers for my husband's lunches.
>>
>> That's quite broad. What do you have in the house? How will your husband's
>> lunches be stored and/or transported, do they need to be warm or hot?
>
>Thanks for the effort, but he ended up requesting something that didn't
>generate much in the way of leftovers: steak.
>
>Cindy Hamilton

That's the result of those 4 oz steaks! lol

Cindy Hamilton wrote:
>
> Thanks for the effort, but he ended up requesting something that didn't
> generate much in the way of leftovers: steak.

Whenever I cook a steak, I'll always eat only about 2/3 of it
even though I want to finish it all. The leftovers the next day
are to die for (and worth waiting for)... cold steak, sliced thin
on buttered toast with lots of salt. That's the norm but
sometimes I'll add some cheese and warm it up until the cheese
melts. YUM

On Monday, April 2, 2018 at 2:59:40 PM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Thanks for the effort, but he ended up requesting something that didn't
> > generate much in the way of leftovers: steak.
>
> Whenever I cook a steak, I'll always eat only about 2/3 of it
> even though I want to finish it all. The leftovers the next day
> are to die for (and worth waiting for)... cold steak, sliced thin
> on buttered toast with lots of salt. That's the norm but
> sometimes I'll add some cheese and warm it up until the cheese
> melts. YUM

For me, it's: saute plenty of onions, throw in the thinly sliced
leftover steak, maybe a spoonful of hot pepper relish, melt on
some provolone, and serve preferably on a bun but any sturdy
white bread with do the trick.

Cindy Hamilton

On 2018-03-31 2:52 PM, wrote:
>
> Roast lamb shank with roast spuds, carrots and parsnip, same again
> tomorrow. Delicious.
>
Cottage pie and cauliflower.
I found the beef mince/hamburger absurdly expensive so I padded the meat
out with a lentil/bean mix. I'm very pleased with the result.

On Sat, 31 Mar 2018 15:04:19 -0600, graham > wrote:

>On 2018-03-31 2:52 PM, wrote:
>>
>> Roast lamb shank with roast spuds, carrots and parsnip, same again
>> tomorrow. Delicious.
>>
>Cottage pie and cauliflower.
>I found the beef mince/hamburger absurdly expensive so I padded the meat
>out with a lentil/bean mix. I'm very pleased with the result.

Recently I bought a frozen cottage pie at the Superstore, Presidents
Choice variety, have to say it was presentable. There were various
types and I bought the one closest to just spuds, meat and onions.

On 3/31/2018 2:52 PM, wrote:
>
> Roast lamb shank with roast spuds, carrots and parsnip, same again
> tomorrow. Delicious.
>
Animal torturer!

On Sat, 31 Mar 2018 15:10:40 -0600, Hank Rogers >
wrote:

>On 3/31/2018 2:52 PM, wrote:
>>
>> Roast lamb shank with roast spuds, carrots and parsnip, same again
>> tomorrow. Delicious.
>>
>Animal torturer!

No, she rarely eats meat. Only once a day.

On Sun, 01 Apr 2018 07:44:08 +1000, Bruce >
wrote:

>On Sat, 31 Mar 2018 15:10:40 -0600, Hank Rogers >
>wrote:
>
>>On 3/31/2018 2:52 PM, wrote:
>>>
>>> Roast lamb shank with roast spuds, carrots and parsnip, same again
>>> tomorrow. Delicious.
>>>
>>Animal torturer!
>
>No, she rarely eats meat. Only once a day.

Much less than once a day.

On 3/31/2018 5:18 PM, wrote:
> On Sun, 01 Apr 2018 07:44:08 +1000, Bruce >
> wrote:
>
>> On Sat, 31 Mar 2018 15:10:40 -0600, Hank Rogers >
>> wrote:
>>
>>> On 3/31/2018 2:52 PM, wrote:
>>>>
>>>> Roast lamb shank with roast spuds, carrots and parsnip, same again
>>>> tomorrow. Delicious.
>>>>
>>> Animal torturer!
>>
>> No, she rarely eats meat. Only once a day.
>
> Much less than once a day.
>
It's great you got your kill ratio down.

wrote:
>
> Roast lamb shank with roast spuds, carrots and parsnip, same again
> tomorrow. Delicious.
>
No Hemlock to wash it down with?

wrote:

>
> Roast lamb shank with roast spuds, carrots and parsnip, same again
> tomorrow. Delicious.

Sounds good!

Because Don is still meat limited (due to medications post surgery), we
went with a more 'meat as a garnish'.

Lamb shoulder cut off the bone and made in a brown sauce with curry
seasoning and served over medium grain calrose rice.

Sides are a honey brushed roasted carrot dish with a pinch of cinnimon
and some steamed brussells sprouts. Chilled black olives in oil.

Fresh Mango for dessert. Oh, and a Peeps (lol).

On Sat, 31 Mar 2018 23:06:18 GMT, "l not -l" > wrote:

>
>On 31-Mar-2018, wrote:
>
>> Roast lamb shank with roast spuds, carrots and parsnip, same
>> again
>> tomorrow. Delicious.
>Lamb here as well. I stopped in the supermarket this afternoon
>for a couple of items I forgot yesterday. As I walked past the
>meat case, I spotted a package of lamb loin chops at a great
>price, so I grabbed them. On the way past produce I grabbed a
>couple of potatoes. The lamb is marinating for a while and will
>be broiled; the potatoes baked and both will be accompanied by
>sauteed green beans.

I like the chops too but the shank makes a good roast for one

On 3/31/2018 5:22 PM, wrote:
> On Sat, 31 Mar 2018 23:06:18 GMT, "l not -l" > wrote:
>
>>
>> On 31-Mar-2018, wrote:
>>
>>> Roast lamb shank with roast spuds, carrots and parsnip, same
>>> again
>>> tomorrow. Delicious.
>> Lamb here as well. I stopped in the supermarket this afternoon
>> for a couple of items I forgot yesterday. As I walked past the
>> meat case, I spotted a package of lamb loin chops at a great
>> price, so I grabbed them. On the way past produce I grabbed a
>> couple of potatoes. The lamb is marinating for a while and will
>> be broiled; the potatoes baked and both will be accompanied by
>> sauteed green beans.
>
> I like the chops too but the shank makes a good roast for one
>
Savor the deathly morbidity of it won't you.

l not -l wrote:
> On 31-Mar-2018, wrote:
>
>> Roast lamb shank with roast spuds, carrots and parsnip, same
>> again
>> tomorrow. Delicious.
> Lamb here as well. I stopped in the supermarket this afternoon
> for a couple of items I forgot yesterday. As I walked past the
> meat case, I spotted a package of lamb loin chops at a great
> price, so I grabbed them. On the way past produce I grabbed a
> couple of potatoes. The lamb is marinating for a while and will
> be broiled; the potatoes baked and both will be accompanied by
> sauteed green beans.
>
Don't forget some Durkee crispy fried onions to top.

"l not -l" wrote in message ...


On 31-Mar-2018, wrote:

> Roast lamb shank with roast spuds, carrots and parsnip, same
> again
> tomorrow. Delicious.
Lamb here as well. I stopped in the supermarket this afternoon
for a couple of items I forgot yesterday. As I walked past the
meat case, I spotted a package of lamb loin chops at a great
price, so I grabbed them. On the way past produce I grabbed a
couple of potatoes. The lamb is marinating for a while and will
be broiled; the potatoes baked and both will be accompanied by
sauteed green beans.

==

MmMM sounds good

On Sat, 31 Mar 2018 20:18:07 -0500, Sqwertz >
wrote:

>On Sat, 31 Mar 2018 17:52:40 -0300, wrote:
>
>> Roast lamb shank with roast spuds, carrots and parsnip, same again
>> tomorrow. Delicious.
>
>Two Whopper Jr's with Arby's Horsey Sauce and two small fries. $3.99.
>
>-sw

We have the meat! Arbys has no schtinkin Baaaaa. . .

Sqwertz wrote:
>
> wrote:
> > Roast lamb shank with roast spuds, carrots and parsnip, same again
> > tomorrow. Delicious.
>
> Two Whopper Jr's with Arby's Horsey Sauce and two small fries. $3.99.

All posted meals sounded good but, imo, you won again.

I'll bet that that horsey sauce was a good addition. I loved that
stuff. About a year ago they closed my local Arby's. They finally
turned that location into a "Panda Express" which I plan to check
out next time I'm down that way.

On Sun, 01 Apr 2018 09:15:01 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> wrote:
>> > Roast lamb shank with roast spuds, carrots and parsnip, same again
>> > tomorrow. Delicious.
>>
>> Two Whopper Jr's with Arby's Horsey Sauce and two small fries. $3.99.
>
>All posted meals sounded good but, imo, you won again.
>
>I'll bet that that horsey sauce was a good addition. I loved that
>stuff. About a year ago they closed my local Arby's. They finally
>turned that location into a "Panda Express" which I plan to check
>out next time I'm down that way.

Arby's Horsey Sauce:
Soybean Oil, Water, High Fructose Corn Syrup, Vinegar, Corn Syrup, Egg
Yolks, Modified Food Starch, Salt, Spices, Horseradish Powder, Sodium
Benzate (preservative), Artificial Flavor and Disodium EDTA.

Yumm, Wertz is a real cheffie!

Bruce wrote:
>
> Arby's Horsey Sauce:
> Soybean Oil, Water, High Fructose Corn Syrup, Vinegar, Corn Syrup, Egg
> Yolks, Modified Food Starch, Salt, Spices, Horseradish Powder, Sodium
> Benzate (preservative), Artificial Flavor and Disodium EDTA.
>
> Yumm, Wertz is a real cheffie!

Ingredients be damned. If you have an Arby's in your country and
area, you should taste that sauce. It rules.

On Mon, 02 Apr 2018 14:55:10 -0400, Gary > wrote:

>Bruce wrote:
>>
>> Arby's Horsey Sauce:
>> Soybean Oil, Water, High Fructose Corn Syrup, Vinegar, Corn Syrup, Egg
>> Yolks, Modified Food Starch, Salt, Spices, Horseradish Powder, Sodium
>> Benzate (preservative), Artificial Flavor and Disodium EDTA.
>>
>> Yumm, Wertz is a real cheffie!
>
>Ingredients be damned. If you have an Arby's in your country and
>area, you should taste that sauce. It rules.

No, thanks, it's all yours

Bruce wrote:
>
> On Mon, 02 Apr 2018 14:55:10 -0400, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> Arby's Horsey Sauce:
> >> Soybean Oil, Water, High Fructose Corn Syrup, Vinegar, Corn Syrup, Egg
> >> Yolks, Modified Food Starch, Salt, Spices, Horseradish Powder, Sodium
> >> Benzate (preservative), Artificial Flavor and Disodium EDTA.
> >>
> >> Yumm, Wertz is a real cheffie!
> >
> >Ingredients be damned. If you have an Arby's in your country and
> >area, you should taste that sauce. It rules.
>
> No, thanks, it's all yours

lol I understand your deal, Bruce but.... if you ever just
tasted a small drop of the horsey sauce, you wouldn't care about
ingredients. It really is that good. And it's not like you'll
eat large amounts all the time...it's just an occasional thing
for a good taste. Odds are a wild dog will kill you long before
Arby's horsey sauce does.