"Michael "Dog3" Lonergan" > wrote in message
...
>I worked this morning. Then I went horseback riding this afternoon. I'm
> worn out. I'm getting a pizza from Two Nice Guys on Manchester. Provided
> I can climb into the Jeep. Missing your seat and sailing over a fence is
> no fun. Hildy just balked a little but I had not seated correctly and
> paid
> the price. Steven will not be home until only Gawd turns him loose.
> What's
> everyone else doing for chow?
>
> Michael


I'm new, my name is Mary Hogan.

I tried Giada Delaurentiis' lasagna rolls friday night with her "nonna's"
lemon ricotta biscuits and I have got to tell you, it was wonderful

Yesterday it was rib eye and a baked potatoe and asparagus.

Today, it was my lemon, ginger curry sauce.

Start out with a half a cup of my own chicken stock to which I use a
tablespoon of chopped garlic and a small chopped onion.

I add to that two tablespoons of butter and a tsp of curry powder and a tsp
of ginger. I have to keep it mild because my mother likes everything just
under radical..so no heat. To this I add a half of a lemon zest and a tblsp
of lemon juice. And about a quarter cup of cream of celery soup which I
keep in the freezer as needed, after opening.

I use the mildest little shake of Old Bay because I want it in the
background and a small shake of onion powder.

I cooked this until the onions were translucent.

I cut two large haddock filets in half each.

I spread a third of the sauce on the bottom of a glass pie pan. I salted
the haddock with kosher salt and pepper and it fit beautifully in the pie
pan. I slathered the rest of the sauce and baked it for 25 minutes at 375.
I checked for flakiness.

It was delectible with acorn squash and brussel sprouts.


>
> --
> "The most remarkable thing about my mother is that for thirty years she
> served the family nothing but leftovers. The original meal has never been
> found."
>
> --Calvin Trillin
>



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"Mary Hogan" > wrote in message
...
>
> "Michael "Dog3" Lonergan" > wrote in message
> ...
>>I worked this morning. Then I went horseback riding this afternoon. I'm
>> worn out. I'm getting a pizza from Two Nice Guys on Manchester.
>> Provided
>> I can climb into the Jeep. Missing your seat and sailing over a fence is
>> no fun. Hildy just balked a little but I had not seated correctly and
>> paid
>> the price. Steven will not be home until only Gawd turns him loose.
>> What's
>> everyone else doing for chow?
>>
>> Michael
>
>
> I'm new, my name is Mary Hogan.
>
> I tried Giada Delaurentiis' lasagna rolls friday night with her "nonna's"
> lemon ricotta biscuits and I have got to tell you, it was wonderful
>
> Yesterday it was rib eye and a baked potatoe and asparagus.
>
> Today, it was my lemon, ginger curry sauce.
>
> Start out with a half a cup of my own chicken stock to which I use a
> tablespoon of chopped garlic and a small chopped onion.
>
> I add to that two tablespoons of butter and a tsp of curry powder and a
> tsp of ginger. I have to keep it mild because my mother likes everything
> just under radical..so no heat. To this I add a half of a lemon zest and
> a tblsp of lemon juice. And about a quarter cup of cream of celery soup
> which I keep in the freezer as needed, after opening.
>
> I use the mildest little shake of Old Bay because I want it in the
> background and a small shake of onion powder.
>
> I cooked this until the onions were translucent.
>
> I cut two large haddock filets in half each.
>
> I spread a third of the sauce on the bottom of a glass pie pan. I salted
> the haddock with kosher salt and pepper and it fit beautifully in the pie
> pan. I slathered the rest of the sauce and baked it for 25 minutes at
> 375. I checked for flakiness.

I covered it with foil for the first fifteen minutes.


>
> It was delectible with acorn squash and brussel sprouts.
>
>
>>
>> --
>> "The most remarkable thing about my mother is that for thirty years she
>> served the family nothing but leftovers. The original meal has never been
>> found."
>>
>> --Calvin Trillin
>>
>
>
>
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