The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 3

[OKWMom]

Good morning everyone.

Tonight's dinner is pork chops with Kathy's smothered cabbage and butter beans and rice.

Happy Friday!

 

[FormrCastMbr]

Good Morning All!

Sheryl, Blakitis...love it! I cannot wait to see him live. I am going to be screaming with all the young girls...

Nancy, I love the story of Buddy and the cats...

Janice, stay safe...

Stephanie, I love the new pic in your signature!

*****

I made a quick marinara yesterday so tonight will probably be ravioli, salad and bread.

Have a great day all!

 

[MA pigletfan]

Thanks for all the well wishes! It was amazing. I don't really have a great ring pic yet, it scatters too much light and I just get weird flashes. It also doesnt' help that I am not the best photographer.

Anyway, I hope this teaser pic is good for now.

http://www.robkowalski.com/horay.jpg

And Shovan, after those pics, I am definitely coming over! Yum.

AWWWW...so sweet! I should show this pic to my boyfriend and see if he gets any "ideas" from it..hahahha. NOT for the trip in my ticker though, talk about pressure

Last night's book club potluck contribution of grilled eggplant parm was YUMMY!
Tonight we are going out and trying a supposedly yummy restaurant in Providence, RI called Red Stripe..all i know is i am going to have the much raved about mussels saute'd with garlic, shallots and white wine with their famous frites! YUMMMMM!

 

[shovan]

Morning y'all,

Woooh, it was a rough one here. My first day taking Alexis to school all by my lonesome.(her Mom took off Monday & I went with them.) Lots of changes, last year they fed them breakfast in PreK 3, not this year! Trying to get a 4 yr old to eat her breakfast within 10-15 minutes time is tough! Then she got upset cause her school jumpers are still having alterations done & she had to wear the school shorts again! I had to find a big bow for her hair, so she would and I quote " Look like a girl & be beautiful."!!! We barely got to school on time. DH needs a lot of help to get ready for work, so this was a tough 2 hours in the morning. Something I could handle much better if it was noon!

Gosh don't y'all love that! I know I want to steal Janice's motto! Although I'd have to have chocolate in one hand, Rosa in the other!!!

Sheryl- I would have loved to be a fly on the wall when you told your DH about the "Other Man" in your life

Becky- I would eat your disasters any day any time if that is what they look like. Mine head straight to the pail...there is usually no salvaging them

Nancy, The "Other Man" ???????? I totally explained to Bob that it was y'all that was ogling my poor little contractor!!!! I had to tell him what bad girls y'all are!!!!! (and that is the truth!)

Nancy, Did you see that I posted the bread recipes for you late last night?

Good Morning All!

Sheryl, Blakitis...love it! I cannot wait to see him live. I am going to be screaming with all the young girls...

I made a quick marinara yesterday so tonight will probably be ravioli, salad and bread.

Have a great day all!

Lauren, Blakitis is definitely what I'd call it! You're going to the Idol show? (you probably said that last night but I didn't catch that.)

Tonight will probably be leftover bread, BBQ shrimp & cheese, if we decide to not go out. We have tickets for a Charity Luau but don't have much detail on the event & it starts early at 5:30 so unsure about that.

I'll post pics of the shrimp in a seperate post. Y'all have a good one!
Sheryl

 

[shovan]

New Orleans Style BBQ Shrimp

Last's Nights Dinner: BBQ Shrimp with the homemade french bread & a Salad

(Becky, light sure makes all the difference in taking food pics doesn't it?! I put this outside for better lighting & that helped, but it was just a half hour or so later than the last pics & even that makes a difference in how they come out! )

 

[FormrCastMbr]

Sheryl, That dinner looks amazing!!!!!! One question, the pic looks like the shrimp are shell and headless...did you use peeled and deveined (sp) shrimp?

Yes, we are going to see AI on Tues...

 

[Nancyg56]

Stephanie- Your pics in you signature are really nice. Love your two little ones!

Sheryl- I did see the recipes and added them to my file before I forgot where they were. Thank you!

Gosh, you are a busy lady in the morning now! It is supposed to get slower as we get older but I have not found that to be the case

After seeing your dinner I wish I likes shrimp. That looks so good.



Kathy- how are you feeling today?

Have a good say everyone!

 

[disneycjm]

Hey there WFD friends! I have a dinner idea to run by you. Any and all advice appreciated

I was toying with the idea of a Mexican Lasagna. Tell me what you think. Brown up about 2 lbs. or so of ground beef or turkey. Add taco seasoning (I LOVE Old El Paso!!). Take a casserole dish and layer tortilla shells, meat, black beans, and Mexican white cheese (I have no idea what it's called. They serve it a lot at Mexican restaurants. Please post if you know they name. I've seen it in tubs at our Bi-lo). End with a topping of a shredded cheese of some kind then bake.

Does that sound good? Should I add or take away anything? Please don't suggest salsa, I hate tomatoes (but love sauce, ketcup, soup, etc. I know I'm odd).

What do you think? I'd serve it with Spanish rice.

First of all, let me say what a huge FAN I am of this thread. I have "borrowed" many recipes from this thread and loved them all!! I promise to contribute more recipes in the future!!

Ok Lindsey, not sure if you got your answer to the Mexican Lasagna. I'll share my recipe...

Mexican Lasagna

2lb. ground beef or turkey
2 cans cream of mushroom soup
1 small onion
12 corn torillias
1 small can mild enchilada sauce
2-3 cups of shredded mild cheddar cheese (you can use anykind you like)
1 bag fritos


Brown ground beef or turkey with small onion. Once browned, add 2 cans of cream of mushroom soup, mix well. Layer a 9 x 13 pan with 6 corn tortillas. Layer half of the ground beef mixture on top. Pour half a can of enchilada sauce over mixture. Top with cheese. Repeat till all ingrediants are gone. Top with crushed Fritos. Bake at 350 for 40 minutes or till cheese is bubbling.



My family loves this. Toppings we add are: tomatoes, sour cream, lettuce, taco sauce, black olives. I also serve Cheesy rice (made by Old El Paso) with this. YUMMY!!

 

[TheBeadPirate]

Hey ya'll! Just up from my nappy. Got all but a couple things done last night. Doing those today and waiting for UPS.

I was wide awake when I laid down at 5:30 and layed there for about an hour before I fell asleep. This has to change at some point. But! I should be dragging by the time we head to bed tonight. BONUS!

No clue on dinner- I'm hoping for take out.

 

[liamandcaili]

Sheryl -- Great pictures!

Lulu -- I love your picture too. What a great moment.

Stephanie -- Your children are adorable.

Kathy -- I too am a diehard Pats fan...not to the extent of Becky's ILs, who have Patriots curtains hanging in their living room and all Patriots ornaments on their Christmas tree -- but I hope the Saints do well. I know their season last year was a big source of hope and optimism for your city.

Wendie -- Have a great time in Bar Harbour. I've always meant to get up there sometime. I have a friend from college who lives in the area.

Becky -- Your chowder looked really good. I'm thinking I should add some bacon to my leftovers!

Dinner tonight is going to be fish. The whole family is going fishing this afternoon. If we catch something, we'll eat some of that (don't worry, Beck, we'll save some for tomorrow!) but if we don't, we'll go to the fish market and buy whatever looks good.

 

[Zandy595]

Hey there WFD friends! I have a dinner idea to run by you. Any and all advice appreciated

I was toying with the idea of a Mexican Lasagna. Tell me what you think. Brown up about 2 lbs. or so of ground beef or turkey. Add taco seasoning (I LOVE Old El Paso!!). Take a casserole dish and layer tortilla shells, meat, black beans, and Mexican white cheese (I have no idea what it's called. They serve it a lot at Mexican restaurants. Please post if you know they name. I've seen it in tubs at our Bi-lo). End with a topping of a shredded cheese of some kind then bake.

Does that sound good? Should I add or take away anything? Please don't suggest salsa, I hate tomatoes (but love sauce, ketcup, soup, etc. I know I'm odd).

What do you think? I'd serve it with Spanish rice.

That sounds good. I make something similar and call it Taco Casserole. I use ground beef and taco seasoning, but I also add chopped onion and green pepper when I brown the meat. The original recipe called for crushed tortilla chips, but I like using soft flour tortillas better. I spray a casserole dish and layer tortillas, refried beans, more tortillas, taco meat and top with shredded cheddar, then bake. At the table we put our own toppings on - shredded lettuce, chopped tomatoes, sliced black olives, sour cream, and salsa.

For something different, I might use your idea of black beans next time, instead of the refried beans.


Dinner tonight is fried chicken, potato salad, coleslaw, baked beans, corn, and rolls. I'm only making the beans and corn, the rest is from Publix deli.

 

[zipuzee]

Wow - I had a busy few days and come back to pages to catch up on!

Loved the food pics, as always they make me hungry. Sheryl - the bread and cheese one really looked yummy, almost to good to eat!

Kathy - How are you feeling? Better I hope. And how bout dem Saints!!

Lulu - congrats on the engagement! I'm with the others in looking for pics and details.

Looks like a lot of kiddies are heading back to school. I know I'm seeing them out in force in my neighborhood. For the first time is 17 years I don't have to do school. It kinda feels strange not having to do that anymore; but I definitely don't miss it!!

It's Friday family night! We get together with DS & DIL every Friday, alternating homes. Tonight's dinner is at our home and will be Mexican - chips and dip, beef tacos and chicken fajitas.
Have a great day everyone!

 

[shovan]

Sheryl, That dinner looks amazing!!!!!! One question, the pic looks like the shrimp are shell and headless...did you use peeled and deveined (sp) shrimp?

Yes, we are going to see AI on Tues...

That's going to be so much fun!!! I mentioned yesterday that traditionally this dish is served in the shell, sometimes headless but usually not peeled. But that I like to peel them ( I leave the tail part on some of them for presentation & to add to the flavor of the sauce) because it's just too freaking messy! (Especially for Bob.) But that's just me, most people here either leave them whole or remove the heads, leaving the shell on. At least that's how it's served in all of the restaurant's that are famous for thier BBQ shrimp. At home, I don't know. Kathy, how do you do it, peeled or not?

Sheryl- I did see the recipes and added them to my file before I forgot where they were. Thank you!

Gosh, you are a busy lady in the morning now! It is supposed to get slower as we get older but I have not found that to be the case

After seeing your dinner I wish I likes shrimp. That looks so good.

Nancy, This is definitely getting tough on this ole girl! Nancy, if Buddy or the rest of the family likes shrimp you might try this dish. It's really all about the sauce & dunkin the bread in it! The shrimp is a bonus!

Hey ya'll! Just up from my nappy. Got all but a couple things done last night. Doing those today and waiting for UPS.

I was wide awake when I laid down at 5:30 and layed there for about an hour before I fell asleep. This has to change at some point. But! I should be dragging by the time we head to bed tonight. BONUS!

No clue on dinner- I'm hoping for take out.

Now you'll just have to stay awake all day!

Sheryl -- Great pictures!

Dinner tonight is going to be fish. The whole family is going fishing this afternoon. If we catch something, we'll eat some of that (don't worry, Beck, we'll save some for tomorrow!) but if we don't, we'll go to the fish market and buy whatever looks good.

Laura, Thanks & Have fun fishing!!! Hope you catch something yummy!

Thanks Lauri & Kathy where aaare youu? Hope you're okay this morning!

 

[liamsaunt]

OK, so here is the story of my kitchen disaster last night. I really wanted corn chowder, and since I knew my DH is not a big soup fan, I thought I would make popovers to go with it, to “sweeten the pot,” so to speak. Now, I have a tried and true popover recipe that I have made many times, which consistently results in crispy, fluffy, perfectly risen specimens of yumminess. Did I make that recipe last night? Oh no. I had to go and branch out. Try something different. I know I’ve told you all that I can’t bake, so you’d think I would know better.

So, I found a new recipe for popovers, which called for baking them for 20 minutes at 450, and then 15 minutes at 350. Take them out, pierce the sides to let steam escape, and then return to the (now off) oven for up to 30 minutes to enhance crispiness. This recipe also called for cheese—put half the batter in, top with cheese, then cover with remaining batter. Sounds simple, right?

Well, I got them together and put them in the oven, and set the timer. Then I kind of got really absorbed in the book I was reading. Suddenly, I noticed something smelled a little off. I looked up from my book to see that the entire kitchen was filled with smoke! Huge billows of smoke were puffing out of the oven in giant gusts! Smoke filled the entire floor! ACK! So, I opened the oven to see what was happening. Well, the popovers had risen really high, but the cheese in the batter had made the dough too heavy, so when it rose over the edge of the pan, it spilled onto the oven floor and burned. OK, no problem, the popovers themselves were not burned. Time for damage control! I scraped the burned batter off the oven floor, put a pan under the popover tin to contain the spills, and went off to open all the doors and windows and turn off the smoke detector.

Back to the kitchen. Smoke continued to pour out of the oven. What the heck. I opened the oven to investigate, and now the entire sheet pan under the popover tin was billowing smoke! So, then I had the brilliant idea that to contain the smoke, I would pour water into the sheet pan. In went the water. Into the sheet pan, all over the oven floor…steam AND smoke were now billowing from the oven! At this point my DH popped his head into the kitchen, and calmly asked what he could do to help. I replied, you KNOW what to do! Aha, he said, and went to get me a glass of wine. (Smart man).

So, the steaming smoke just would not stop coming. At this point, I was expecting the fire department down the street to show up to investigate the copious smoke signals that must have been reaching their station. Nothing I could do would stop the smoke. So, I decided to continue, and cook the popovers at a lower temperature. This stopped the smoking…for about 5 minutes. And then it started again. Staggering around the kitchen coughing and wheezing, I was completely flummoxed on how to rescue this situation. One thing was definite, though--I would NOT give up on the popovers! In the background, DH was humming the theme from “Mission Impossible.”

What to do? I had to turn off the oven, the smoke was just not stopping. My next brilliant idea was to finish the popovers in my toaster oven. So, I pried the half cooked morsels out of the popover pan, (By now, needless to say, the popovers were completely flat, any hope of airiness was of course completely gone), and dumped them into a small baking sheet. Into the toaster oven…until about 5 minutes later, when I started to smell burning! GAAAH!!! The cheese in the batter was burning on to the toaster baking sheet!! Last straw chance, I took them out of the oven, cut them in half, and sautéed them in butter, cut sides down, hoping that this would somehow make them edible. And that was that! I served them up with the chowder, and we ate them—well, the outsides of them, anyway.

And that, my WFD friends, is why I do not bake.

 

[shovan]

OK, so here is the story of my kitchen disaster last night. I really wanted corn chowder, and since I knew my DH is not a big soup fan, I thought I would make popovers to go with it, to “sweeten the pot,” so to speak. Now, I have a tried and true popover recipe that I have made many times, which consistently results in crispy, fluffy, perfectly risen specimens of yumminess. Did I make that recipe last night? Oh no. I had to go and branch out. Try something different. I know I’ve told you all that I can’t bake, so you’d think I would know better.

So, I found a new recipe for popovers, which called for baking them for 20 minutes at 450, and then 15 minutes at 350. Take them out, pierce the sides to let steam escape, and then return to the (now off) oven for up to 30 minutes to enhance crispiness. This recipe also called for cheese—put half the batter in, top with cheese, then cover with remaining batter. Sounds simple, right?

Well, I got them together and put them in the oven, and set the timer. Then I kind of got really absorbed in the book I was reading. Suddenly, I noticed something smelled a little off. I looked up from my book to see that the entire kitchen was filled with smoke! Huge billows of smoke were puffing out of the oven in giant gusts! Smoke filled the entire floor! ACK! So, I opened the oven to see what was happening. Well, the popovers had risen really high, but the cheese in the batter had made the dough too heavy, so when it rose over the edge of the pan, it spilled onto the oven floor and burned. OK, no problem, the popovers themselves were not burned. Time for damage control! I scraped the burned batter off the oven floor, put a pan under the popover tin to contain the spills, and went off to open all the doors and windows and turn off the smoke detector.

Back to the kitchen. Smoke continued to pour out of the oven. What the heck. I opened the oven to investigate, and now the entire sheet pan under the popover tin was billowing smoke! So, then I had the brilliant idea that to contain the smoke, I would pour water into the sheet pan. In went the water. Into the sheet pan, all over the oven floor…steam AND smoke were now billowing from the oven! At this point my DH popped his head into the kitchen, and calmly asked what he could do to help. I replied, you KNOW what to do! Aha, he said, and went to get me a glass of wine. (Smart man).

So, the steaming smoke just would not stop coming. At this point, I was expecting the fire department down the street to show up to investigate the copious smoke signals that must have been reaching their station. Nothing I could do would stop the smoke. So, I decided to continue, and cook the popovers at a lower temperature. This stopped the smoking…for about 5 minutes. And then it started again. Staggering around the kitchen coughing and wheezing, I was completely flummoxed on how to rescue this situation. One thing was definite, though--I would NOT give up on the popovers! In the background, DH was humming the theme from “Mission Impossible.”

What to do? I had to turn off the oven, the smoke was just not stopping. My next brilliant idea was to finish the popovers in my toaster oven. So, I pried the half cooked morsels out of the popover pan, (By now, needless to say, the popovers were completely flat, any hope of airiness was of course completely gone), and dumped them into a small baking sheet. Into the toaster oven…until about 5 minutes later, when I started to smell burning! GAAAH!!! The cheese in the batter was burning on to the toaster baking sheet!! Last straw chance, I took them out of the oven, cut them in half, and sautéed them in butter, cut sides down, hoping that this would somehow make them edible. And that was that! I served them up with the chowder, and we ate them—well, the outsides of them, anyway.

And that, my WFD friends, is why I do not bake.

That does sound bad! Your hubby is one smart guy though! Gotta hand it to him on that one!! Well from the pics we sure couldn't tell the trouble you went through for those darn popovers! They still looked pretty good! I think I would have ended up pulling those suckers out of the oven & into the trash & just told DH he was having just chowder!!!

I can tell you that the bread I did was much easier than that!!!

 

[zipuzee]

OK, so here is the story of my kitchen disaster last night. I really wanted corn chowder, and since I knew my DH is not a big soup fan, I thought I would make popovers to go with it, to “sweeten the pot,” so to speak. Now, I have a tried and true popover recipe that I have made many times, which consistently results in crispy, fluffy, perfectly risen specimens of yumminess. Did I make that recipe last night? Oh no. I had to go and branch out. Try something different. I know I’ve told you all that I can’t bake, so you’d think I would know better.

So, I found a new recipe for popovers, which called for baking them for 20 minutes at 450, and then 15 minutes at 350. Take them out, pierce the sides to let steam escape, and then return to the (now off) oven for up to 30 minutes to enhance crispiness. This recipe also called for cheese—put half the batter in, top with cheese, then cover with remaining batter. Sounds simple, right?

Well, I got them together and put them in the oven, and set the timer. Then I kind of got really absorbed in the book I was reading. Suddenly, I noticed something smelled a little off. I looked up from my book to see that the entire kitchen was filled with smoke! Huge billows of smoke were puffing out of the oven in giant gusts! Smoke filled the entire floor! ACK! So, I opened the oven to see what was happening. Well, the popovers had risen really high, but the cheese in the batter had made the dough too heavy, so when it rose over the edge of the pan, it spilled onto the oven floor and burned. OK, no problem, the popovers themselves were not burned. Time for damage control! I scraped the burned batter off the oven floor, put a pan under the popover tin to contain the spills, and went off to open all the doors and windows and turn off the smoke detector.

Back to the kitchen. Smoke continued to pour out of the oven. What the heck. I opened the oven to investigate, and now the entire sheet pan under the popover tin was billowing smoke! So, then I had the brilliant idea that to contain the smoke, I would pour water into the sheet pan. In went the water. Into the sheet pan, all over the oven floor…steam AND smoke were now billowing from the oven! At this point my DH popped his head into the kitchen, and calmly asked what he could do to help. I replied, you KNOW what to do! Aha, he said, and went to get me a glass of wine. (Smart man).

So, the steaming smoke just would not stop coming. At this point, I was expecting the fire department down the street to show up to investigate the copious smoke signals that must have been reaching their station. Nothing I could do would stop the smoke. So, I decided to continue, and cook the popovers at a lower temperature. This stopped the smoking…for about 5 minutes. And then it started again. Staggering around the kitchen coughing and wheezing, I was completely flummoxed on how to rescue this situation. One thing was definite, though--I would NOT give up on the popovers! In the background, DH was humming the theme from “Mission Impossible.”

What to do? I had to turn off the oven, the smoke was just not stopping. My next brilliant idea was to finish the popovers in my toaster oven. So, I pried the half cooked morsels out of the popover pan, (By now, needless to say, the popovers were completely flat, any hope of airiness was of course completely gone), and dumped them into a small baking sheet. Into the toaster oven…until about 5 minutes later, when I started to smell burning! GAAAH!!! The cheese in the batter was burning on to the toaster baking sheet!! Last straw chance, I took them out of the oven, cut them in half, and sautéed them in butter, cut sides down, hoping that this would somehow make them edible. And that was that! I served them up with the chowder, and we ate them—well, the outsides of them, anyway.

And that, my WFD friends, is why I do not bake.

What? No pictures??

 

[liamsaunt]

What? No pictures??

There actually is a picture, along with the chowder picture, if you go back and look at last night's post.

Sheryl, your shrimp looks amazing! Butter delivery vehicle, indeed. Yum!

Lindsay, you're right, I was thinking of the wrong kind of tortillas. One idea I came across while looking at mexican lasagna recipes is to saute the corn tortillas on both sides before layering them into the lasagna--it keeps them from getting mushy. If you make it, be sure and tell us how it came out!

 

[Nancyg56]

OK, so here is the story of my kitchen disaster last night. I really wanted corn chowder, and since I knew my DH is not a big soup fan, I thought I would make popovers to go with it, to “sweeten the pot,” so to speak. Now, I have a tried and true popover recipe that I have made many times, which consistently results in crispy, fluffy, perfectly risen specimens of yumminess. Did I make that recipe last night? Oh no. I had to go and branch out. Try something different. I know I’ve told you all that I can’t bake, so you’d think I would know better.

So, I found a new recipe for popovers, which called for baking them for 20 minutes at 450, and then 15 minutes at 350. Take them out, pierce the sides to let steam escape, and then return to the (now off) oven for up to 30 minutes to enhance crispiness. This recipe also called for cheese—put half the batter in, top with cheese, then cover with remaining batter. Sounds simple, right?

Well, I got them together and put them in the oven, and set the timer. Then I kind of got really absorbed in the book I was reading. Suddenly, I noticed something smelled a little off. I looked up from my book to see that the entire kitchen was filled with smoke! Huge billows of smoke were puffing out of the oven in giant gusts! Smoke filled the entire floor! ACK! So, I opened the oven to see what was happening. Well, the popovers had risen really high, but the cheese in the batter had made the dough too heavy, so when it rose over the edge of the pan, it spilled onto the oven floor and burned. OK, no problem, the popovers themselves were not burned. Time for damage control! I scraped the burned batter off the oven floor, put a pan under the popover tin to contain the spills, and went off to open all the doors and windows and turn off the smoke detector.

Back to the kitchen. Smoke continued to pour out of the oven. What the heck. I opened the oven to investigate, and now the entire sheet pan under the popover tin was billowing smoke! So, then I had the brilliant idea that to contain the smoke, I would pour water into the sheet pan. In went the water. Into the sheet pan, all over the oven floor…steam AND smoke were now billowing from the oven! At this point my DH popped his head into the kitchen, and calmly asked what he could do to help. I replied, you KNOW what to do! Aha, he said, and went to get me a glass of wine. (Smart man).

So, the steaming smoke just would not stop coming. At this point, I was expecting the fire department down the street to show up to investigate the copious smoke signals that must have been reaching their station. Nothing I could do would stop the smoke. So, I decided to continue, and cook the popovers at a lower temperature. This stopped the smoking…for about 5 minutes. And then it started again. Staggering around the kitchen coughing and wheezing, I was completely flummoxed on how to rescue this situation. One thing was definite, though--I would NOT give up on the popovers! In the background, DH was humming the theme from “Mission Impossible.”

What to do? I had to turn off the oven, the smoke was just not stopping. My next brilliant idea was to finish the popovers in my toaster oven. So, I pried the half cooked morsels out of the popover pan, (By now, needless to say, the popovers were completely flat, any hope of airiness was of course completely gone), and dumped them into a small baking sheet. Into the toaster oven…until about 5 minutes later, when I started to smell burning! GAAAH!!! The cheese in the batter was burning on to the toaster baking sheet!! Last straw chance, I took them out of the oven, cut them in half, and sautéed them in butter, cut sides down, hoping that this would somehow make them edible. And that was that! I served them up with the chowder, and we ate them—well, the outsides of them, anyway.

And that, my WFD friends, is why I do not bake.

I have not laughed so hard for a while!I have this visual of you in the kitchen, in a battle with the popovers while your DH is whistling with your wine you know something like Nero fiddling while Rome burned ( He is a smart man indeed!)

Honey- you do not have to many disasters but you sure do have some memorable ones, and the finished products are still edible.....go figure that!

 

[TheBeadPirate]

There actually is a picture, along with the chowder picture, if you go back and look at last night's post.

Sheryl, your shrimp looks amazing! Butter delivery vehicle, indeed. Yum!

Lindsay, you're right, I was thinking of the wrong kind of tortillas. One idea I came across while looking at mexican lasagna recipes is to saute the corn tortillas on both sides before layering them into the lasagna--it keeps them from getting mushy. If you make it, be sure and tell us how it came out!

No, no, no.....pictures of the billowing smoke and you running around, with the whistler in the background. Put him to work! After the wine have him pick up the camera!

 

[HERSEY]

Morning all. DS was pickier than ever this morning--he licked the PB &J off the toast and refused to eat the bread. But he also had grapes, OJ and Milk, so we're getting some nutrients in him. I did find out yesterday,though, that he really likes these fruit chips made by Flat Earth. The ones we have are Peach Mango. I'm gonna buy a bag of the veggie ones and see if he'll eat those.

Not sure WFD tonight. We're headed to my parents tonight to drop off the kiddos for the night. DH and I have a LONG workout tomorrow morning, so we figured a good opportunity for a sleepover at grandma and grandpas. TGIF all!

Lindsey--that casserole sounds good--let me know what you end up using and how it turns out!

Do you have a Whole foods market by you. They have a veggie salsa that is really good. My friends very picky kids love it.

liamsaunt Your popover story has me crying Thanks When I worked in the kitchen at a restuarant I couldn't make jello in the industrial size pans to save my life. I finally discovered the "whip cream" was non dairy so it prevented the jello from jelling but I was still the butt of everyone's jokes. I received jello and jello recipes for every holiday and birthday for a while after that.