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Post by palesa on Feb 2, 2009 5:54:29 GMT
I am delighted to be the first to post in this thread.
Tonight will be Baked Beans on Toast, fitting for the first night in my new home.
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Post by bixaorellana on Feb 2, 2009 5:59:00 GMT
Night is almost over for me, and tomorrow night is looking too far ahead.
Tonight for supper I had baba ganouj and hummus and a plain lettuce salad. I had it with tortillas because I didn't have any pita. It was still good.
Palesa, literally your new home?
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Post by palesa on Feb 2, 2009 6:08:06 GMT
Referring to Any Port as a new home.
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Post by bixaorellana on Feb 2, 2009 6:20:04 GMT
Ahh ~~ I see!
Are you in England? Isn't beans on toast a British thing?
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Post by palesa on Feb 2, 2009 6:21:59 GMT
Beans on Toast is a very British thing, isn't it.
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Post by bixaorellana on Feb 2, 2009 6:28:45 GMT
*gives Palesa grumpy cross-eyed look*
Being coy are we?
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Post by Deleted on Feb 2, 2009 6:29:12 GMT
At this ungodly hour of the morning, the thought of tonight's dinner is not yet even a glimmer in the back of my brain.
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Post by bixaorellana on Feb 2, 2009 6:32:58 GMT
What did you have last night? I'm sort of feeling ganoujy from too much smushed eggplant and chickpeas.
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Post by Deleted on Feb 2, 2009 8:01:50 GMT
Last night I grilled some tuna steaks and reheated some dal. It required just a few moments of effort, which is a welcome break from doing real cooking sometimes.
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Post by bixaorellana on Feb 2, 2009 8:08:44 GMT
It is such a pleasure looking in the fridge & realizing there is something already cooked in there. I never could understand those "cooking for one" cookbooks. Are they written for people who don't have freezers?
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Post by spindrift on Feb 2, 2009 9:25:39 GMT
I'm thinking of cooking a piece of smoked ham for tonight's dinner. I'll serve it with mashed potatoes and broccoli.
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Post by Deleted on Feb 2, 2009 22:04:06 GMT
My lovely husband is going to make K2's cassoulet with some of the goose fat a friend brought us back from Ol' Blighty. Thanks K2.
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Post by bixaorellana on Feb 2, 2009 22:13:20 GMT
I'll be right over!
I'm somewhat embarrassed to post what I'll probably have for supper, after reading all the beautifully planned and balanced delights above.
Generally, when I have a small amount of baba ganouj or hummus left over, I put it on pasta. I have a decent amount of hummus & a teeny bit of the ganouj & they're both getting mixed with pasta for my supper. I'll probably add some garlic & olive oil, and I'll have broccoli on the side.
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Post by Deleted on Feb 2, 2009 23:29:27 GMT
Do you have any of your marmalade left. I made some Meyer lemon,Ginger, carrot marmalade back around the holidays and recently added it to a marinade for pork together with some flat Guiness,a little garlic and a dash of tamari. Splendid dish.
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Post by bixaorellana on Feb 2, 2009 23:52:14 GMT
Whoa ~~ that would be fabulously delicious! I can see it as a marinade for something fatty like duck, as well.
I do have a little bit of marmalade unopened. Should probably rent a bank box to keep myself out of it. You have given me an opening for shameless bragging here ~
Part of the reason for making the seville marmalade was so that I could give a huge container of it to an English couple at Christmas. This couple are so kind to me, and the husband loves to cook. He made a special call the other day because he wanted to tell me how perfect the marmalade is! This is high praise coming from someone who must have had a great deal of old-fashioned dark bitter marmalade in his life.
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Post by Deleted on Feb 3, 2009 6:16:23 GMT
Tonight, I will leave the menu open to any inspiration that may strike me when I visit the supermarket after work.
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Post by happytraveller on Feb 3, 2009 8:23:16 GMT
Tonights dinner: Home made hamburgers, that's what hubby requested. He thinks a true Aussie bloke needs them from time to time. He'll be very frustraded when he finds out that we've forgotten to buy beetroot.
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Post by palesa on Feb 3, 2009 12:23:24 GMT
Tonight will be pumpkin and chickpea tagine served with pita bread and hummous.
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Post by bixaorellana on Feb 3, 2009 16:19:53 GMT
Happy ~~ a question about the bizarre Australian custom of putting beets on burgers:
Are they at least pickled beets?
Don't they have wonderful pickled cucumbers in Switzerland? Try to get him to eat an American-style burger, with mustard and pickles & perhaps a little mayonnaise. Finding good cheese in Switzerland to put on his burger shouldn't be a problem.
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Post by Deleted on Feb 3, 2009 22:48:22 GMT
I was wondering about the beetroot part of that post. I will not engage in puns.
Tonight I am dining out with friends at a restaurant called Granada and I will probably have the paella.
It is a special occasion; the 20th anniversary of my reign as Queen (AND the first anatomically correct Queen) of a neighborhood renegade Krewe of O.A.K. I will be dining with my King and consort.
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Post by bixaorellana on Feb 3, 2009 23:14:40 GMT
Was Mr. Casimira your King? I thought it was Hank that year.
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Post by Deleted on Feb 3, 2009 23:29:43 GMT
If I am not mistaken, Kiwis also eat their burgers with beetroot. Not enough to bother with a UN resolution banning it, I suppose.
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Post by bixaorellana on Feb 3, 2009 23:40:54 GMT
That's probably why all those people down there talk funny.
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Post by Deleted on Feb 4, 2009 0:00:50 GMT
it was Hank, I worded that wrong.
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Post by palesa on Feb 4, 2009 15:57:21 GMT
Baked potato with an asparagus and mushroom sauce, coleslaw as a side dish.
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Post by Deleted on Feb 4, 2009 23:39:45 GMT
Fried oysters,coleslaw
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Post by Deleted on Feb 5, 2009 10:24:22 GMT
How dare you talk about fried oysters when there are starving people in Europe!
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Post by Deleted on Feb 5, 2009 12:45:56 GMT
Sorry,can't you substitute with excargo?  |
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Post by palesa on Feb 5, 2009 14:11:22 GMT
Tonight will be meatloaf, potatoes, pumpkin, cauliflower and baked beans.
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Post by repertoire on Feb 5, 2009 14:15:10 GMT
Chicken and Potatoe cooked in owen.
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