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Post by percyplum on Sept 7, 2009 19:34:51 GMT
Mmmmn, tonight we had Moules Mariniere....very garlicky!
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Post by everso on Sept 7, 2009 21:47:50 GMT
Mmmmn, tonight we had Moules Mariniere....very garlicky! I wondered what that aroma was. We had my version of moussaka. It bears no resemblance to the real thing but it's rather tasty and we ate so much we could hardly get to the sofa afterwards. |
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Post by percyplum on Sept 8, 2009 13:29:01 GMT
Sea bass tonight. I'm being a good little wifey...I don't care much for fish (only shellfish) but OH loves it.
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Post by everso on Sept 8, 2009 14:30:32 GMT
Don't know what I'm going to cook tonight. I'm over with the grandkids at the moment, so when I get in it will have to be something quick and easy. Probably pasta.
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Post by riotgrrl on Sept 8, 2009 14:34:33 GMT
I'm having buffet.
I had buffet for lunch too.
Yesterday I had buffet for both lunch and dinner.
Tomorrow I'm having buffet for lunch.
I am sick of sandwiches and chicken legs and sausage rolls and little bitty foody things that make you fat but don't fill you up.
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Post by motorist on Sept 8, 2009 14:42:34 GMT
Not very interesting today. I forgot to take something out of the freezer yesterday so we're finishing off the quiche
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Post by percyplum on Sept 11, 2009 18:48:47 GMT
Tonight it's our favourite easy-peasy chicken.
Get a very large roasting tin or dish. Put into it some roughly sliced onions, halved baby new potatoes, chunks of butternut squash and torn sage leaves. Splash on a couple of tablespoons of good olive oil and the same of balsamic vinegar. Mix it all around so everything is coated.
Put two chicken thighs (skin on) per person into the dish. Push them in between the veg but make sure the dish is big enough so everything sits on the base.
Sprinkle the thighs with sea salt and roast in a hot oven for about 40 minutes until the chicken is cooked.
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Post by everso on Sept 11, 2009 22:51:28 GMT
Tonight it's our favourite easy-peasy chicken. Get a very large roasting tin or dish. Put into it some roughly sliced onions, halved baby new potatoes, chunks of butternut squash and torn sage leaves. Splash on a couple of tablespoons of good olive oil and the same of balsamic vinegar. Mix it all around so everything is coated. Put two chicken thighs (skin on) per person into the dish. Push them in between the veg but make sure the dish is big enough so everything sits on the base. Sprinkle the thighs with sea salt and roast in a hot oven for about 40 minutes until the chicken is cooked. Mmm, that sounds nice. I like the fact that it's all done in the same tin, including the potatoes. I might just try that one PP. |
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