What's for dinner?

All I needed to do was use minced Tofu and it would have been a complete fraud!!

Don't forget the Knorr boullion cubes!

Or how about onion salt? *gag*

Mark Lipton

Vegetarian egg rolls. Stuart, of course, made the wrappers from scratch too. (We love love love having a deep fryer!)

Served with a 2002 Baumard Savennieres. Dinner ROCKED! (It's not just the cellar. )

I'm late to the party but wanted to tell you about Thursday night's dinner. It's been extremely warm here--in the low eighties--feeling a little like the start of summer (probably not for long.) So, I bought some good campari tomatoes and baby lamb t-bone chops. Marinated the lamb in the usual--garlic, olive oil, a touch of balsamic, fresh rosemary, sea salt and lots of black pepper. Grilled them, along with a thinly sliced bagette that I rubbed with fresh garlic while still warm. Made bruschetta topping with those tomatoes, fresh basil, and the same ingredients as were in the marinade, minus the rosemary. It was the perfect warm weather dinner. So simple, I know, but it will be repeated often when the weather is warm. We started out dining outside. The weather was balmy, just perfect, but those pesky flies came around.

Oh wow Cynthia...those egg rolls look amazing!

Stir-fried flank steak and snow peas. Simple, but delicious.

-Paul W.

Last night was homemade falafel in warm pita with tahini sauce.

Last night we had a turkey breast marinated in lime juice, tequila and cilantro then grilled. The side dishes were grilled veggie kebobs and twice baked potatoes. I think that was the first time this year I have used the grill withought having to brush the snow off of it first. It was a brutal winter and I am hoping it is finally over.

[Jenise]

Last night was homemade falafel in warm pita with tahini sauce.

When I come to dinner, would you make that for me?

First time I ever had falafel was in Cairo. A girlfriend and I had travelled there from Saudi Arabia, where we both lived at the time, and we stopped for a cold drink at the Nile Hilton where we met a glamorous Arab gentleman who invited us to his birthday party later that night. He explained it would just be family, but he had a large family. We were to take a taxi to a certain place on the edge of town, and he would meet and take us from there.

On camels, as it turned out, wearing regal saddle blankets for the occasion. The camels delivered us to a large tent that was probably 2,000 sf, and inside the tent the ceilings and walls were made of the most gorgeous appliqued red and gold fabrics. What struck us as the Arab equivalent of a washboard band played heavenly music, and all the guests sat on pillows while course after course of the most amazing food were brought out. Falafel was one I remember in the most detail--I did not even know of it before that day and could not believe I was not eating meat. It was divine, and one of those experiences where the great memory of taste and place are inseparable.

First time I ever had falafel was in Cairo.

Wow! What a great experience, Jenise!! I am completely envious.

We'll make you falafel, but we can't provide a camel ride.

[Robin Garr]

Since Mary and I have both been recovering from virulent winter respiratory diseases - pneumonia for me, dreadful cold for her - we haven't felt like cooking much. But when our appetites started to return, we came up with a brilliant idea: Go out for lunch to some of our favorite Asian places in the neighborhood. Pig out, ordering about twice as much as we can eat. Take all the leftovers home in boxes and reconstitute them for the next couple of meals before venturing out to another Asian place. Trust me on this, authentic Cantonese wheat noodle soup with duck may be even more healing than the traditional chicken soup. Big bowls of stir-fried Chinese vegetables - gai lan and tong choy - are good for the body and soul - and something mild but a little fancy, like Crispy chicken, is both tempting and very easy to reheat. Not a bad plan ... and making one good-size meal from an affordable place last for three meals pretty much brings the price in line with groceries, with none of the work.

I made Colcannon instead of a boiled dinner and made it last night instead of for dinner tonight..:
http://www.floridatable.com/Florida-Tab ... ricks-Day/

Robin, I love your get-well approach. Hope the trend continues in the get-well direction.

Here's a photo

Grilled beer can chicken, grilled asparagus, grilled Greek potatoes.

Last night was Cantonese style egg fu yung incorporating the leftover egg roll filling from Saturday.

I made the traditional corned beef & cabbage dinner for the family on Sunday, but for dessert I served an angel food cake with whipped cream and a dollop of lime sherbet on one side and orange sherbet on the other side - just like the Irish flag.

I will enjoy this with the annual Guinness. Because it's good for me

I like your reasoning, Barb!

Last night was arugula salad, followed by pesto ravioli (made at our little Italian grocery) with a San Marzano sauce. And a slice of the bread I baked yesterday.

Tonight I am making vegetarian runzas.

Night before last, it was macaroni and cheese. BUT - not the Kraft version. This was the real thing, with a thick (or maybe slightly overly thick) bechamel and a mix of cheddar, gruyere, and comte.

Last night, it was leftover mac and cheese.

Tonight I think we're headed to Jamie's, which is one of our absolute favorite restaurants here and the only one in which we can rightfully claim to be regulars.

Tonight, Mexican food and margaritas at a new upscale Mexican restaurant.

Night before last, it was macaroni and cheese. BUT - not the Kraft version. This was the real thing, with a thick (or maybe slightly overly thick) bechamel and a mix of cheddar, gruyere, and comte.

Did you have some smoked red savina on hand for finishing?

Unfortunately, we were unable to season with savina. A bit of cayenne and pimenton had to do.

Also cooked up some sausage for the resident carnivore to sprinkle over her serving.

Leftovers tonight, however tomorrow night we are having guests.
Starters will be Blue Cheese puffs on light rye bread, and a salmon spread on crackers.
I have a locally grown organic chicken, backbone and breast bone removed and the whole chicken is laying flat, in a marinade of EVOO, fresh garlic, and fresh rosemary from our garden. It will be broiled on both sides until golden and then roasted until done. Fresh lemon halves are roasted along with the chicken. I love roasted lemon! A potato gratin will be a side and a salad of baby lettuces from our garden, tossed with a lemon vinaigrette and spring asparagus spears.
Dessert will be home made brownies (this expensive recipe uses 1 lb. butter and 8 eggs ) and Dryers slow churned Rocky Road Ice Cream. Had to cut calories somewhere! I love celebrating the arrival of spring, with what we have in our garden so my table bouquet is fresh herbs that have arrived in the last two weeks. Rosemary with the lovely blue flowers, garlic and regular chives, sage, lemon verbena, thyme, oregano and a few lavender sprigs with their flowers thrown in.

Unfortunately, we were unable to season with savina. A bit of cayenne and pimenton had to do.

Nice improvisation there, Mike.

Wait a minute, wrong thread.

Tuesday we did the trad Corned Beef and Cabbage with red potates and carrots. Wednesday we had leftovers of same. Tonight Ture Love made a killer pizza with some of that leftover Marinara sauce, and strawberry shortcake for dessert. Some of those Florida strawberries are finding their way up here.

made a killer pizza

MMMMMMMMMMMMMMMM! PIZZA!!!