What's for dinner?

i like black olives in homemade bread. gives a sandwich a whole new outlook.

I love this thread. I would rather talk about food than POOP anytime!

Black olives in bread? Wow, that sounds great! I love me some black olives! Now I'm going to have to search out a recipe for olive bread. ha ha Thanks for the idea, Cap! :)

hee hee Boni, that made me lol! I swear I love your attitude! *squish!*

jeanne, I hear you about the kitchen. We renovated the kitchens in our last two bungalow homes. What a mess and when you're do-it-yourselfers, it takes a while.

The grilled Caesar consisted of a whole, intact heart of romaine. It was briefly grilled, just enough to set a slight char of grill marks and give it a subtle smoky flavor. The lettuce still maintained its' crispness. It was finished with a classic creamy Caesar dressing, fresh parmesan, croutons and lemon wedges. The salad was a little unwieldy to cut, but the flavor was so good. If it ever thaws out here, I can't wait to attempt this salad on the home grill.

Yum! Love Ethiopian food. Used to go to the Blue Nile a lot back in the day.

Hope your kitchen is done soon!

Oh! I found a recipe for 'Better Than Sex' cake! I'm going to have to make that one! I'm damn sure not getting the sex, maybe the cake will do! lol

I must be old. We called it 'Better Than Robert Redford' cake. Or maybe my MIL didn't want to say the word 'sex'. LOL

yea, standingalone,
look up fudge ecstacy cookies, probly on better homes and gardens website. these are the big, bendy, shits. walnuts, choc chips AND bakers chocolate. they are so rich youll need your own cow to keep the milk coming.
boni, i love to discuss cooking too. well that and motorcycle pistons. wiseco makes the best and all the japs and chinese can do is glare at them..

meh, i cut wood alone all day and took the easy way out tonight. bought an exceptionally large can of sardines in tomato sauce and called it dinner. they came from fukishima and im pretty sure they were cooked even before they were caught. the b**ches were glowing in the dark.

but ethiopians cook over burning computer trash alongside the niger river. radiated sardines i can overlook but i draw a line at cooking atop of burning piles of e - waste.

ive covered the brits, germans, americans, japs and chinese , even ethiopians. if anyone is left unoffended, drop me a line and we'll get it remedied.

oh my. i ground up an entire billie goat years ago and made about 3 miles of goat sausage stuffed into sausage casings of course. man you can almost see where this is going. inlaws, babys first birthday party, two giant homemade pizzas freakin loaded with sliced sausage links. the pizzas just turned out to be fantastic to the point that people even took some home for later. i look at it like this; they hated me before i fed em goat pizza so nothing was lost or gained.
saps..

Dinner tonight was leftovers from Sunday Brunch at Gramma's, which I hosted yesterday. There were 25 of us for brunch. This is what we had:

Gingerbread waffles
Belgium waffles
Real maple syrup
Hot Fruit compote (peaches, apricots, cherries, raisins)
Blueberry Ebelskivers
Banana bread
Orange cranberry bread
Scotch Eggs, dipping sauce
Vegetarian Quiche (cheese, spinach, mushrooms, sliced tomatoes)
Salmon Quiche (broccoli, peppers, smoked salmon, cheese)
Roasted Yukon Potatoes with Smoked Paprika
Roasted Onions
Bacon
Canadian bacon
North Carolina Pound Cake
Limoncello berry sauce
Flourless Chocolate Torte
Date krispy balls
Fresh fruit tart (kiwi, strawberries, blackberries, blueberries)
Clipper Chippers (Deluxe chocolate chip cookies)
Individual pineapple Upside Down Cakes

Fruit juices
Tea
Beer
Sprite

Shrimp Cocktail .mmmmmmmmmmmmmmm

Jeanne, your brunch sounds absolutely divine! I have to look up the recipe for individual pineapple Upside Down Cakes. My mother made the full-size one and loved it. I imagine it involves muffin tins? Any tips/links are greatly appreciated.

Captain .. you left out the Irish and Italians

JG, please do not tell me you made all of that! My gosh, my mom, the retired home ec teacher used to do tons of cooking for entertaining! But your menu sounds even more extensive than what she used to do! And it sounds wonderful.

@ jeanne,
i dont know what an ebelskiver is but so far everytime ive encountered the word on here it never ceases to give me a shudder and i grab for the flyswatter. ill look the definition up at some point out of curiosity but right now i have to go swat me some IRISHMEN and ITALIANS..
gosh, im barely even cooking or eating well right now. had instant mashed potatoes mixed with sweet peas tonight. this post carer thing is working on me. i never lost my identity but lost my " self " . self is back home with all the tooling freshened up and ready but the brain is rebooting and has never worked harder. its feverish and aches a little bit. trying to process the recent past and the near future and until that gets farther along it doesnt even want to sleep. i wouldnt call this grieving because its all exiting -- but -- my domestic partner is gone, so ill call it loss..
hope its ok to just share ones thought on here..

amazing Jeanne!

Captain, you may now remove Danes from the list of people you haven't gotten around to insulting yet. :)

windytown, I actually used a pan meant for individual pineapple cakes -- you can see it at the nordicware website if you are curious. But I have also seen them done in muffin pans. I used fresh pineapple and put a slice in each pan, along with a maraschino cherry. Make just as you would any pineapple upside down cake recipe. To me, the cake itself is never the most interesting part, and I used a butter-recipe yellow cake mix, with a little cinnamon added.

Thank you jeanne, I will be trying that out this coming weekend. It's something I haven't had in years and it sounds so good right now. :)

I don't really cook.

But I've discovered the massive amount of variety of seasoned veggies that every brand is now sticking in the microwavable steamer pouches or bags. I just had roasted potatoes, sugar snap peas, red peppers in garden herb/garlic sauce for lunch… aka Green Giant "Garden Vegetable Medley."

It was yummy.

But the stuff you guys cook up is way more impressive to me. I don't know if I'll ever become the creative cooks you guys are. So thank goodness for some advances in frozen prepared foods. :D

@ alison,
" dont really cook " my god. can you make mortar? im negotiable..

one dish meals --preseasoned, with no scorch -- handleless stirpan sitting inside the pressure canner.
youre welcome. ( grimmace )

I made mum a steak,potaoes and mushrooms. i dont eat beef ( it dosnt like me!) I made myself tuna fried rice with chilli flakes i will have seconds later! Yep comfort food am having a cup of tea now and 2 biscuits and hope i dont eat the whole packet. Mums watching "hoarding" so i guess i will eat the whole pack!

PS I will be watching "drive ins,diners and dives later" i really have to stop watching this i always have to eat something after i am only watching it for research as im hoping to open up my own place one day! this programme is bad for your health!!

kazzaa, Almost all of the food shows make me hungry. They ARE dangerous! How exciting to think of having your own place someday. What are your favorite dishes to cook?

Here in the Twin Cities, food trucks are all the rage, though quite a few are transitioning to bricks and mortar places.

APRICOT CHICKEN

4 skinless breasts Catalina salad dressing
1 envelope Onion soup Apricot preserves

lay breasts in square corning ware, coat evenly with preserves, drizzle enough to coat with dressing, shake and empty soup envelope to coat. In a 350 oven cook uncovered for 45-50 min. Time white rice and cook to taste. Spread rice on plates, lay breasts over rice and smother with pan sauces. Serve with vegetable of choice and ENJOY.

i dont know about apricots and chicket but apricots make the best flavored brandy you can get ( or make ) imo.
i like it when pork chops get too close to apple stuffing myself.
i have jowel bacon and 15 bean soup going on here. probly make cornbread too.

Finally warm enough to grill outside today - 40 degrees - woohoo.

Made boneless pork loin chops in a maple smokehouse spice rub, foil wrapped potatoes with garlic and onions, sharp cheddar and diced fresh jalapenos and olive oil. Fresh asparagus is finally arriving at the stores, the good thin stalks and on sale! Served the steamed spears on the side with a simple squeeze of lemon and melted butter.

We use a charcoal starter tunnel thingie with paper in the bottom, lit, to ignite the coals. After I dump the coals in the summer, it's always a challenge to find a spot for the red hot starter container. Today it was no problem. Set it in the five foot snowbank next to me. Man, did that sizzle! Have to appreciate the winter advantages...