06-26-2011, 11:54 AM | #571 |
Wizard
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Poached egg, 1 link of chicken apple sasuage, yellow grits. Yum! Sunday breakfast. I mean it WAS on my plate.
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06-26-2011, 12:05 PM | #572 | |
When's Doughnut Day?
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Quote:
Tonight it will be pan seared fish (cod?) with a little tomatoey sauce. Also, roasted tomatoes with parm cheese and also some taverna salad. For lunch, some Swiss chard. An Asian pear for snack. Love the farmers markets this time of year. |
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06-26-2011, 03:19 PM | #573 |
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Sausage links, farm fresh scrambled eggs, and toast.
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06-26-2011, 09:39 PM | #574 |
My True Self
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Home made chicken parmesan.
Bread and fry the chicken breast. Place on paper towel to remove excess oil. Place in oven, 425, for ten minutes (turn over after 5 min.) to make it real crisp. I then place thin sliced pepperoni, quartered, on top the chicken. Home made sauce (thick, hot, and spicy) covers each piece. Lots of cheese on top. Ends up looking like this (actually the cheese topping was browner) - Tonight it came out perfect. |
06-27-2011, 03:01 AM | #575 |
Mrawr?
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Bread and aubergine salad a little earlier
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06-27-2011, 12:50 PM | #576 |
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06-27-2011, 01:10 PM | #577 |
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I usually bake (?) the aubergines on a hot stove/plate until they're well done.
Drop them in the sink to cool off a little before taking the crusted peel off. I usually add green peppers as well for the taste. I bake a couple much like the aubergines until they're black (that is the peel is). All the black, charred skin gets peeled of as well. I cut them in small pieces. The aubergines get a beating , which means I mash them with a wooden spoon or knife. From here, two paths diverge in the woods: one is adding mayo, the second is adding sauteed chopped onions. For mayo: I usually make it myself with eggs and oil and mustard and it's here I add the seasoning (salt, pepper, basil etc). For the onion way: the chopped onion gets sauteed until it gets a nice yellow tint. The paths converge after this. After draining the aubergines and peppers, everything gets stirred together and maybe seasoned a little more, depending on the taste. Oh, we also add garlic, especially in the mayo variant but I love it in the onion alternative as well. Now, I'm hungry again! |
06-27-2011, 01:13 PM | #578 |
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sounds yummy!
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06-27-2011, 04:28 PM | #579 |
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It is! Making it is also a messy process with all the peeling
How do you do yours? |
06-27-2011, 08:48 PM | #580 |
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06-28-2011, 12:37 AM | #581 |
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actually I had these in a bowl:
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06-28-2011, 01:34 AM | #582 |
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06-28-2011, 03:24 AM | #583 |
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06-28-2011, 08:44 AM | #584 |
↓↓ Skirt!! Earrings!!
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06-28-2011, 09:06 AM | #585 |
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Cheerios!
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