I still have spaghetti sauce left and a few meatballs. So just going to make spaghetti and meatballs. My parents liked their Texas trip. I want to check it out one day.
Big chops tonight. Rice and potato cakes. Nice side salad. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
24hr marinated flank steak. So simple, yet so incredibly juicy. I prefer this over a big ribeye. Image Unavailable, Please Login
Flank and skirt steak are so flavorful, and have a nice chew. I don't know if I prefer them to a rib eye, but perhaps to something leaner and less flavorful like a filet mignon, probably in most circumstances...t
The only difference from Fridays spaghetti and meatballs, I added garlic bread. Image Unavailable, Please Login
I love scratch baked chocolate chip cookies. My mom makes awesome cookies, but its been years since I had them.
Enjoying your posts even more with pics! You could host a blog on "easy eats for bachelors"...you have that "quick, simple" food thing nailed!
I know, I'm quoting myself But I gotta ask (no peaking back please); How much would you pay for top-quality Angus beef (tastes and chews at prime grade to me) as in this pic, with world-class sides of beef-fat cooked fries and creamed spinach, a little salad and Bearnaise and peppercorn sauces, served in a mid-grade restaurant? All that food (consider 2 flat iron steaks, rather than 1 ribeye and 1 flat iron), tax and tip?
Do the Brits still use pounds or Euros!!? I guess 3 quid, 4 shillings, 2 pence and a farthing! OK, enough jocularity. How much? Was it 5 pounds? T
Have no idea what I'm having tonight. Coupons for Burger King came in the mail. Maybe that! Or I think I have some chicken breasts in the freezer. Fire up the grill and make chicken burgers. Would go for sashimi, but I'm going into Vancouver tomorrow and that will be lunch.
French onion soup and a baguette. No tureens here had to use regular bowls. They did not explode in the oven!! Image Unavailable, Please Login Sent from my iPhone using FerrariChat
That'd look good in anything. Your post reminds me, I suck at carmelizing onions! Image Unavailable, Please Login Wistful pic. Probably our last veggies from the garden for the year. Chard - green, red and rainbow. Image Unavailable, Please Login Havarti, mozz and chard pizza. Image Unavailable, Please Login Havarti, mushrooms, red onions. The onions were supposed to be caramelized, they ended up closer to French fried onions. Nice crunch though! Image Unavailable, Please Login Fromage D'affinois, garlic (lots of it) and a little mozz. T
It got dark around 4:30pm, didn't feel like driving. Had some left over spaghetti sauce in the fridge. Didn't want to through it out. Still had some tortellini. So had that. It was good...……………….. Image Unavailable, Please Login
I'm not proud of it, but...we couldn't resist going to this amazing looking franchise store...(thankfully no food pics) Image Unavailable, Please Login
