We've all got our problems, right?
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We've all got our problems, right?
Anyway, everything came out well, but not well-timed. It's alright though. I ended up not serving it tapas style. The pesto was pretty mild, but really good with the squash. The soup was pretty sweet, how I like it, but when I asked others how they liked it, the responses were pretty much "... it tastes like squash." They ate it, though. The risotto was really good, especially with the sauteed shittake mushrooms. I also kept it all vegetarian so that I wouldn't have to man the grill. The cheeses I ended up getting were a goat milk brie, sheep's milk gouda, and goat milk blue cheese.
Tonight for dinner was the steelhead trout I didn't cook yesterday with a parmesan cream sauce and a side of brown rice. I grilled the trout, and it was really good. It'll make some decent leftovers for work tomorrow, too, as much as I hate reheating fish.
Sounds good Tones! Last night I cooked some portabellos, garlic and spinach in a little olive oil. I then crumbled some goat chese over whole wheat flat bread, covered it with the mushroom mixture and baked it in an 450 degree oven for 10 minutes. It was very tasty and healthy too.
http://www.the-nextlevel.com/board/a...1&d=1224428524
wtf is squash soup supposed to taste like? Crybaby bitches...
Did you end up going with tempeh?
No, the only place to get the tempeh I want (produced locally in town here) was on the other side of town, and I was strapped for time, as usual. If I ever see that chick again It'll give me something else I can make without any thought, though.
Could you overnight me a pound or two of that tempeh?
Think that would work?
I think if I packed it with a piece of dry ice it could work. They sell the tempeh frozen; it may thaw in transit, but keeping it cold should be good enough.
Here's the company's website btw.
I want some :O
A little Pad Thai (w/tofu!).
In the Freedom Bowl.
http://img185.imageshack.us/my.php?image=005yd3.jpg
Ok. None of my imageshack links work. TNL, what am I doing wrong?
EDIT: attached
I cored a lot of pineapples at work, and when I do that, the rinds still have a quarter-inch of good pineapple attached. I cut that off of about twelve pineapples, and I now have just shy of two pounds of trimmings. What can I do with this much delicious, juicy pineapple other than cake (although I won't turn down a good cake recipe)?