That looks simply luscious, Linderhof! As for us, we have made it a goal to empty the freezer and save money this month by using up every single freezer item - started tonight by making tacos with a couple of small packages of hamburger together with fresh vegetables available right now. They were delicious!
The dinner looks yummy. I'm wondering why, when people post pictures most of the time they don't show up on my computer screen, it's usually a red circle with a slash through it
This evening I'm making eggplant parmigiana with fresh made sauce. It's not really a summery dinner I guess for most, but our summer is all year round so I just make what we feel like having when we feel like having it, regardless of the season.
Posts: 551 | Location: East Coast of Sunny Florida | Registered: Aug 22, 2003
Oh, Martha! Definitely looks delicious! I can almost smell the aromas...
We had sauteed chicken tenderloin and fresh purple hull peas...and that's it. DH had a stomach virus that oldest grandson gave him and this was the first meal he's eaten since Monday evening.
Unfortunately, I'm afraid DH has shared it...the later in the day it gets...the worse I'm feeling. RATS!
Purple hull peas are peas with purple hulls (shells). The pea itself does not have the dark "eye" of the black-eyed peas. When you shell them, your thumbs get purple. Here we go: http://www.purplehull.com/growingpeas.htm I cook them with salt, pepper, and bit of bacon grease - ham if I have it. They cook up a dark broth. My husband likes purple hulls and black-eyed peas about equally. I'm not fond of black-eyed peas. They're not bad, they're just not as good as other peas.
My favorite field pea is the old-fashioned cream pea. OH MY GOODNESS!!! Can't locate a picture of the pod, but here's the peas. http://www.cookingwithk.net/20...-with-delicious.html The hull/shell is light colored almost white. The pea is light colored and cooks up a light colored broth. Cooked with a little ham...sigh...wish I had a bowl of them now with a slice of buttered cornbread.
And so far so good on the way I'm feeling. Perhaps it's just 'dread' that I might get the 'yucks' from DH. Fingers crossed!This message has been edited. Last edited by: KeepYouInStitches,
Wow! Looks yummy, Martha! I made dinner for my house guests and didn't even think to take a picture. I made a wild rice salad, potato salad, caprese salad and a grilled boneless chicken breast. I found some beautiful heirloom tomatoes at the grocery store and added fresh basil from my herb garden...delish!
Gracie -- sounds really good! You SHOULD have taken a picture!
Getting ready for a dinner party tonight -- spinach tart, provencal lamb stew (I know it's 100 degrees but the Farmer's market has all of the fresh vegetables and besides it's cool inside), lemon risotto, hard crusty rolls and a flour less chocolate cake for dessert.
Entree -- provencal lamb stew and lemon risotto. Stew was a "strange" choice for a day when temps were 108 but . . . it was a recipe that I wanted to try and all of the vegetables came from the farmer's market -- that can't happen when temps are cooler! It was yummy!
We enjoyed Country Style Chicken Cordon Bleu with a Creamy Dijon Wine Sauce for dinner. Had CCB at the club a couple weeks ago and was anxious to try a homemade version of my own.
Posts: 2141 | Location: Midwest | Registered: Nov 29, 2007
It's hot again here, my new range hasn't arrived either so we've been grilling. Last night I fixed the first meal of the college semester for our daughter and her housemates - pork loin stuffed with my Thanksgiving dressing recipe with an orange mustard glaze; Chop Chop Salad, and Waldorf Astoria cake. DH & I had the first of the season acorn squash, it was heavenly.This message has been edited. Last edited by: Lurah,
Posts: 2141 | Location: Midwest | Registered: Nov 29, 2007
We had some teriyaki marinated steak tips, corn on the cob, and a big salad with an oil and vinegar dressing. Had leftover creme brûlée from a lunch that I did for guests at noon. Yum!
