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Index » Radio Paradise/General » General Discussion » What did you have for dinner? Page: 1, 2, 3 ... 805, 806, 807  Next
Post to this Topic
oldviolin

oldviolin Avatar

Location: esse quam videri
Gender: Male


Posted: Aug 25, 2019 - 6:48pm



 Steely_D wrote:


 oldviolin wrote:


 Steely_D wrote:


 BlueHeronDruid wrote:
Making a casserole I first assembled in 1979, and which a friend has been making at the end of every summer - when tomatoes are the most yummy - for 40 years.
 
Potatoes, tomatoes, hard-boiled eggs, cheese, and basil. I hope hobbitt likes it.
 

How do you keep it fresh for that long? Tupperware?
 

I heard if you squirt lemon juice on stuff it keeps it from turning brown. Either way that sounds pretty yum...
 

for 40 years?
 

Finally the trip wire worked...
Steely_D

Steely_D Avatar

Location: Biscayne Bay
Gender: Male


Posted: Aug 25, 2019 - 6:29pm



 oldviolin wrote:


 Steely_D wrote:


 BlueHeronDruid wrote:
Making a casserole I first assembled in 1979, and which a friend has been making at the end of every summer - when tomatoes are the most yummy - for 40 years.
 
Potatoes, tomatoes, hard-boiled eggs, cheese, and basil. I hope hobbitt likes it.
 

How do you keep it fresh for that long? Tupperware?
 

I heard if you squirt lemon juice on stuff it keeps it from turning brown. Either way that sounds pretty yum...
 

for 40 years?
Coaxial

Coaxial Avatar

Location: 543 miles west of Paradis,1491 miles eas
Gender: Male


Posted: Aug 25, 2019 - 5:00pm

 BlueHeronDruid wrote:

Yeah, my "better cook now" made some changes and it was wonderful.
 
{#Hungry}
BlueHeronDruid

BlueHeronDruid Avatar

Location: planting flowers


Posted: Aug 25, 2019 - 4:57pm

 BlueHeronDruid wrote:

Flavors have melded to perfection!
 
Thing is, I didn't like it when I made it 40 years ago. But I wasn't an even decent cook then. We shall see.
 
Yeah, my "better cook now" made some changes and it was wonderful.
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Aug 25, 2019 - 4:38pm



 haresfur wrote:


 Antigone wrote:
Baked zucchini boats stuffed with ground beef mixture, that was cooked with onion, green peppers and tomatoes. Topped with Parmesan and mozzarella. Gifted zukes, ground beef and tomatoes.
 
Untitled
 

aka zu-canoes 
 

Perfection!
haresfur

haresfur Avatar

Location: The Golden Triangle
Gender: Male


Posted: Aug 25, 2019 - 4:01pm



 Antigone wrote:
Baked zucchini boats stuffed with ground beef mixture, that was cooked with onion, green peppers and tomatoes. Topped with Parmesan and mozzarella. Gifted zukes, ground beef and tomatoes.
 
Untitled
 

aka zu-canoes 
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Aug 25, 2019 - 3:57pm

Baked zucchini boats stuffed with ground beef mixture, that was cooked with onion, green peppers and tomatoes. Topped with Parmesan and mozzarella. Gifted zukes, ground beef and tomatoes.
 
Untitled
BlueHeronDruid

BlueHeronDruid Avatar

Location: planting flowers


Posted: Aug 24, 2019 - 2:30pm

 oldviolin wrote:


 Steely_D wrote:


 BlueHeronDruid wrote:
Making a casserole I first assembled in 1979, and which a friend has been making at the end of every summer - when tomatoes are the most yummy - for 40 years.
 
Potatoes, tomatoes, hard-boiled eggs, cheese, and basil. I hope hobbitt likes it.
 

How do you keep it fresh for that long? Tupperware?
 

I heard if you squirt lemon juice on stuff it keeps it from turning brown. Either way that sounds pretty yum...
 
Flavors have melded to perfection!
 
Thing is, I didn't like it when I made it 40 years ago. But I wasn't an even decent cook then. We shall see.
oldviolin

oldviolin Avatar

Location: esse quam videri
Gender: Male


Posted: Aug 24, 2019 - 2:29pm



 Steely_D wrote:


 BlueHeronDruid wrote:
Making a casserole I first assembled in 1979, and which a friend has been making at the end of every summer - when tomatoes are the most yummy - for 40 years.
 
Potatoes, tomatoes, hard-boiled eggs, cheese, and basil. I hope hobbitt likes it.
 

How do you keep it fresh for that long? Tupperware?
 

I heard if you squirt lemon juice on stuff it keeps it from turning brown. Either way that sounds pretty yum...
Steely_D

Steely_D Avatar

Location: Biscayne Bay
Gender: Male


Posted: Aug 24, 2019 - 2:25pm



 BlueHeronDruid wrote:
Making a casserole I first assembled in 1979, and which a friend has been making at the end of every summer - when tomatoes are the most yummy - for 40 years.
 
Potatoes, tomatoes, hard-boiled eggs, cheese, and basil. I hope hobbitt likes it.
 

How do you keep it fresh for that long? Tupperware?
BlueHeronDruid

BlueHeronDruid Avatar

Location: planting flowers


Posted: Aug 24, 2019 - 1:50pm

Making a casserole I first assembled in 1979, and which a friend has been making at the end of every summer - when tomatoes are the most yummy - for 40 years.
 
Potatoes, tomatoes, hard-boiled eggs, cheese, and basil. I hope hobbitt likes it.
SeriousLee

SeriousLee Avatar

Location: Dans l'milieu d'deux milles livres


Posted: Aug 24, 2019 - 1:46pm

Homemade pizza.

And red wine, of course. {#Cheers}
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Mar 31, 2019 - 3:56pm

An almost spring time dinner. If it hadn't been so windy I would have grilled everything. And sadly NOT homegrown asparagus, but still yummy. The wine is still my "winter" wine.
 
Untitled
SeriousLee

SeriousLee Avatar

Location: Dans l'milieu d'deux milles livres


Posted: Nov 24, 2018 - 4:24pm

 Antigone wrote:
Leftovers, part two. I made the (boxed) stuffing tonight in large part so I can make turkey hash for breakfast tomorrow!
 
 
Untitled

 
That looks so delicious.
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Nov 24, 2018 - 4:14pm

 oldviolin wrote:


 Antigone wrote:

Too many carbs? I'm portioning stuff out for lunches at work this week. And, the aforementioned breakfast hash.
 

No I meant I need a pile of that kind of stuff while I'm still, ahem, young enough to process it  

 
I'm, somewhat, smaller than you are.
 
 
(PM for you)



oldviolin

oldviolin Avatar

Location: esse quam videri
Gender: Male


Posted: Nov 24, 2018 - 4:06pm



 Antigone wrote:

Too many carbs?
I'm portioning stuff out for lunches at work this week. And, the aforementioned breakfast hash.
 

No I meant I need a pile of that kind of stuff while I'm still, ahem, young enough to process it  
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Nov 24, 2018 - 3:59pm

 oldviolin wrote:


 Antigone wrote:
Leftovers, part two. I made the (boxed) stuffing tonight in large part so I can make turkey hash for breakfast tomorrow!
 
 
Untitled
 

Sprouts...mmm.  Your portion control is most unfortunate...

 
Too many carbs? I'm portioning stuff out for lunches at work this week. And, the aforementioned breakfast hash.
oldviolin

oldviolin Avatar

Location: esse quam videri
Gender: Male


Posted: Nov 24, 2018 - 3:54pm



 Antigone wrote:
Leftovers, part two. I made the (boxed) stuffing tonight in large part so I can make turkey hash for breakfast tomorrow!
 
 
Untitled

 

Sprouts...mmm.  Your portion control is most unfortunate...
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female


Posted: Nov 24, 2018 - 3:47pm

Leftovers, part two. I made the (boxed) stuffing tonight in large part so I can make turkey hash for breakfast tomorrow!
 
 
Untitled
Red_Dragon

Red_Dragon Avatar



Posted: Oct 8, 2018 - 4:59am

 ScottFromWyoming wrote:


Carnitas!

A friend gave us a bunch of beef from her freezer after their family situation changed but the local butcher was unaware but brought them their usual 1/4 beef. In the bundle was a couple of pounds of cube steak. I know you can do other things with that but when life hands you the main ingredient to chicken-fried steak, I think that's a sign that you need to eat chicken-fried steak. And mashed potatoes and gravy of course. And apple pie with ice cream because America.
 
P makes those every few weeks; they're I'll cut you good.
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