What''s for dinner tonight?

[Hudson_Hawk]

what is this intriguing noodle bake?

 

[Ellen]

Date: 7/30/2009 5:20:19 PM
Author: LaurenThePartier

Date: 7/30/2009 5:17:41 PM
Author: Ellen

Date: 7/30/2009 5:14:04 PM
Author: LaurenThePartier

Ellen, that''s almost exactly my Mom''s recipe!

Are you serious?? I swears I made that up! Too funny. Did she make hers up? Great minds and all....

Totally. The only real difference is that she sometimes adds a chopped/processed spinach and ricotta mixture in there. Otherwise, almost exactly the same.

I actually tried Ricotta first, just too rich for me. Spinach would be good, maybe even in place of the sausage. Great minds!

 

[Haven]

Date: 7/30/2009 5:24:26 PM
Author: LaurenThePartier
Also, I refuse to photograph lasagna for my food blog anymore. It always looks like a pile of slop on a plate. Yummy slop - but not super attractive.

You have a food blog?! Can you post it here, or is it too revealing of your *real* identity?

 

[Haven]

Maybe I'll try to make Ellen's/LTP's mom's lasagna for dinner tonight.
It's only the two of us, and DH will eat anything . . .

 

[Ellen]

Date: 7/30/2009 5:22:14 PM
Author: LaurenThePartier

Date: 7/30/2009 12:57:41 PM
Author: Ellen
Tonight is Miss Hulling''s Sour Cream Noodle bake, fresh green beans cooked with Vidala onion and bacon, and whole wheat rolls.

It''s got bacon! I''m totally IN!

LOL!!

(I lurve bacon)


HH, I will post the recipe when I get time, running back and forth cooking right now. My kids call it "fake lasagna".

 

[LaurenThePartier]

Date: 7/30/2009 5:25:28 PM
Author: Haven

Date: 7/30/2009 5:24:26 PM
Author: LaurenThePartier
Also, I refuse to photograph lasagna for my food blog anymore. It always looks like a pile of slop on a plate. Yummy slop - but not super attractive.

You have a food blog?! Can you post it here, or is it too revealing of your *real* identity?

I don't think the rules allow me to post it here, unfortunately, although my email address is nowhere on it.

I've been copying and pasting a few of my entries over here. I just haven't had the time to resize and upload the pics to my posts.

Here's one for a killer Pastitsio dish I made using some inspiration from Tastespotting and a fellow food blogger friend of mine. For a while, all of us were posting Pastitsio.

Kind of similar to Lasagna Bolognese, but with much more specific Mediterranean flavours.

Ingredients:

Meat Sauce:

• 2 lbs. ground lamb, pork, or beef (I used just lamb)
  
• Coarse salt and ground pepper
  
• 2 medium onions, chopped, or equivalent shallots
  
• 2 Tbsp olive oil
  
• 4 large garlic cloves, grated
  
• 28 oz. can of whole tomatoes, chopped
  
• 4 thyme sprigs
  
• 1 sprig fresh Greek oregano
  
• 1 1/4 tsp ground cinnamon
  
• 1 1/4 tsp ground allspice
  
• 1/2 tsp grated nutmeg
  
• Small wineglass of dry white wine
  
• 1/4 cup capers
  
• 1/2 cup chopped kalamata olives

Bechamel Sauce:

• 7 Tbsp unsalted butter
  
• 6 Tbsp all-purpose flour
  
• 7 cups whole milk
  
• 1 Tsp grated nutmeg
  
• 1 cup grated Parmigiano-Reggiano or Romano cheese
  
• 5 large egg yolks

Pasta:

• 1 pound bucatini, ziti, or penne
  
• 1 3/4 cups coarse fresh breadcrumbs
  
• 1/4 cup grated Parmigiano-Reggiano

Directions:

Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes.

Meanwhile, drain the cans of tomatoes, reserving juice, and chop.

Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, capers and olives, and 1 1/2 teaspoons salt. Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes. Discard thyme.

While the meat sauce simmers, melt butter in a heavy medium pot over medium heat. Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes.

Meanwhile, heat milk in a heavy medium saucepan until just about to boil. Add milk to roux in a stream, whisking constantly until very smooth. Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute. Remove from heat and stir in nutmeg, cheese, and 1 tablespoon salt.

Lightly beat the yolks in a bowl. Gradually whisk in 2 cups béchamel, then whisk yolk mixture into remaining béchamel in saucepan. Cover with a round of buttered wax paper (buttered side down).

Preheat oven to 375°F with rack in middle. Cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Drain pasta, then transfer to a large bowl and stir in 1 cup béchamel.

Arrange one third of pasta lengthwise in 1 layer in a large (17-by 11-inch) baking pan (about 2 inches deep).

Add half of meat sauce (about 3 cups) to baking pan, spreading evenly over pasta.

Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top.

Spread remaining béchamel (about 6 cups) evenly over top layer of pasta.

Stir together bread crumbs and cheese and sprinkle evenly over top of pastitsio.

Bake until crumbs are golden brown and sauce is bubbling, about 45 minutes.

 

[soocool]

Date: 7/30/2009 5:18:56 PM
Author: Ellen

Date: 7/30/2009 5:15:13 PM
Author: soocool
Whitby, this seafood place makes the crabcakes in lumps also. It melts in your mouth! I couldn''t decide so I bought both. Scallops tonight and crabcakes tomorrow! Oh and I made a sour cream peach pie for dessert.

Ok, can we please have the recipe for this?

Here''s the recipe:

1 pie crust for a 9-inch glass pie plate (either homemade ro store bought) no prebaking

Custard filling:

8 ounces sour cream (can be light or regular)
2 large eggs
3/4 cups granulated sugar
1/4 cup all purpose flour
1 tsp vanilla (I like to use pure vanilla extract instead of imitation)
4 large ripe peaches (about 1 3/4 lbs) peeled, pitted, and cut into 1/4 inch slices

Preheat overn to 350.
Prepare custard filling: with wire whisk mix sour cream, eggs, sugar, flour, and vanilla until blended. Set aside

Roll out pie crust to fit a 9 to 10 inch pie plate. Place peach slices in crust. Pour custard over peaches

Bake 40 minutes or until edge of custard is golden. Cool on rack for 1 hour before serving or cool completely and serve later.

 

[LaurenThePartier]

Date: 7/30/2009 5:28:13 PM
Author: Ellen

Date: 7/30/2009 5:22:14 PM
Author: LaurenThePartier

Date: 7/30/2009 12:57:41 PM
Author: Ellen
Tonight is Miss Hulling''s Sour Cream Noodle bake, fresh green beans cooked with Vidala onion and bacon, and whole wheat rolls.

It''s got bacon! I''m totally IN!

LOL!!

(I lurve bacon)


HH, I will post the recipe when I get time, running back and forth cooking right now. My kids call it ''fake lasagna''.

Me, too! I have a friend who also has a blog, and he''s tried making bacon vodka, bacon ice cream, bacon and maple donuts, which as DELICIOUS!!

 

[LaurenThePartier]

Date: 7/30/2009 5:30:23 PM
Author: soocool

Date: 7/30/2009 5:18:56 PM
Author: Ellen

Date: 7/30/2009 5:15:13 PM
Author: soocool
Whitby, this seafood place makes the crabcakes in lumps also. It melts in your mouth! I couldn''t decide so I bought both. Scallops tonight and crabcakes tomorrow! Oh and I made a sour cream peach pie for dessert.

Ok, can we please have the recipe for this?

Here''s the recipe:

1 pie crust for a 9-inch glass pie plate (either homemade ro store bought) no prebaking

Custard filling:

8 ounces sour cream (can be light or regular)
2 large eggs
3/4 cups granulated sugar
1/4 cup all purpose flour
1 tsp vanilla (I like to use pure vanilla extract instead of imitation)
4 large ripe peaches (about 1 3/4 lbs) peeled, pitted, and cut into 1/4 inch slices

Preheat overn to 350.
Prepare custard filling: with wire whisk mix sour cream, eggs, sugar, flour, and vanilla until blended. Set aside

Roll out pie crust to fit a 9 to 10 inch pie plate. Place peach slices in crust. Pour custard over peaches

Bake 40 minutes or until edge of custard is golden. Cool on rack for 1 hour before serving or cool completely and serve later.

Ohhhhhh, yum! This sounds so interesting, and I love pretty much anything with peaches! Will try!

 

[Ellen]

Date: 7/30/2009 5:30:23 PM
Author: soocool

Date: 7/30/2009 5:18:56 PM
Author: Ellen

Date: 7/30/2009 5:15:13 PM
Author: soocool
Whitby, this seafood place makes the crabcakes in lumps also. It melts in your mouth! I couldn''t decide so I bought both. Scallops tonight and crabcakes tomorrow! Oh and I made a sour cream peach pie for dessert.

Ok, can we please have the recipe for this?

Here''s the recipe:

1 pie crust for a 9-inch glass pie plate (either homemade ro store bought) no prebaking

Custard filling:

8 ounces sour cream (can be light or regular)
2 large eggs
3/4 cups granulated sugar
1/4 cup all purpose flour
1 tsp vanilla (I like to use pure vanilla extract instead of imitation)
4 large ripe peaches (about 1 3/4 lbs) peeled, pitted, and cut into 1/4 inch slices

Preheat overn to 350.
Prepare custard filling: with wire whisk mix sour cream, eggs, sugar, flour, and vanilla until blended. Set aside

Roll out pie crust to fit a 9 to 10 inch pie plate. Place peach slices in crust. Pour custard over peaches

Bake 40 minutes or until edge of custard is golden. Cool on rack for 1 hour before serving or cool completely and serve later.

Oh my. Be still my heart. Thank you!!




Lauren, lmao! Now bacon ice cream might be pushing it, but, the donuts? I could eat em.

 

[Ellen]

This recipe comes from an actual restaurant, Miss Hulling''s,. that used to be a St. Louis staple. It''s been gone for years.

My mom used to take me to the "big city" for shopping, and we''d often have lunch here. Anyway, this is one of the dishes they served.

Noodle Bake

8 oz. medium noodles
1 b. ground beef
1 tbsp. butter
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic salt
1 c. tomato sauce
1 c. cottage cheese (I use small curd)
1 c. sour cream (I''ve never tried light)
1 c. green oinion, chopped
1 c. sharp cheddar cheese, shredded

Cook beef in butter (I usually skip butter), drain. Add tomato sauce and spices. Simmer 10-20 min. Meantime, cook the noodles according to directions. Rinse and drain.

Mix the sour cream, cot. ch., green onion and noodles together.


I use the same 8x12 dish for this and it just fits.

Put half the noodle mixture down in pan, pat out to cover bottom. Spoon half of meat mixture over noods. Repeat. Sprinkle the ched. ch. over all.

Bake for 30 min. at 350.

 

[gwendolyn]

Date: 7/30/2009 5:26:52 PM
Author: Haven
Maybe I'll try to make Ellen's/LTP's mom's lasagna for dinner tonight.

It's only the two of us, and DH will eat anything . . .

Ooh, if you do, let us know how it goes!

Made beef in Thai green curry sauce over rice tonight. J had two helpings and literally was licking out the bowl (well, using his finger to get all the sauce and licking that

). It was YUMMMM.

Now I just have to figure out how to do sides of veggies done Thai style to go with it so J will eat them (it is so hard to get him to eat any veg at all).

 

[musey]

Tonight will be baked sole I think... maybe with sesame glaze... yummmmmm

 

[HollyS]

Date: 7/30/2009 5:30:23 PM
Author: soocool

Date: 7/30/2009 5:18:56 PM
Author: Ellen

Date: 7/30/2009 5:15:13 PM
Author: soocool
Whitby, this seafood place makes the crabcakes in lumps also. It melts in your mouth! I couldn''t decide so I bought both. Scallops tonight and crabcakes tomorrow! Oh and I made a sour cream peach pie for dessert.

Ok, can we please have the recipe for this?

Here''s the recipe:

1 pie crust for a 9-inch glass pie plate (either homemade ro store bought) no prebaking

Custard filling:

8 ounces sour cream (can be light or regular)
2 large eggs
3/4 cups granulated sugar
1/4 cup all purpose flour
1 tsp vanilla (I like to use pure vanilla extract instead of imitation)
4 large ripe peaches (about 1 3/4 lbs) peeled, pitted, and cut into 1/4 inch slices

Preheat overn to 350.
Prepare custard filling: with wire whisk mix sour cream, eggs, sugar, flour, and vanilla until blended. Set aside

Roll out pie crust to fit a 9 to 10 inch pie plate. Place peach slices in crust. Pour custard over peaches

Bake 40 minutes or until edge of custard is golden. Cool on rack for 1 hour before serving or cool completely and serve later.

That sounds super delish, and really simple. My favorite recipe combo!

 

[Ellen]

Date: 7/30/2009 7:18:49 PM
Author: gwendolyn

Date: 7/30/2009 5:26:52 PM
Author: Haven
Maybe I''ll try to make Ellen''s/LTP''s mom''s lasagna for dinner tonight.

It''s only the two of us, and DH will eat anything . . .

Ooh, if you do, let us know how it goes!

Made beef in Thai green curry sauce over rice tonight. J had two helpings and literally was licking out the bowl (well, using his finger to get all the sauce and licking that

). It was YUMMMM.

Now I just have to figure out how to do sides of veggies done Thai style to go with it so J will eat them (it is so hard to get him to eat any veg at all).

Yes, please do Miss Haven!

I''ve never cooked Thai, is it easy Gwen?

 

[gwendolyn]

Date: 7/30/2009 7:36:01 PM
Author: Ellen

Date: 7/30/2009 7:18:49 PM

Author: gwendolyn

Date: 7/30/2009 5:26:52 PM

Author: Haven

Maybe I''ll try to make Ellen''s/LTP''s mom''s lasagna for dinner tonight.


It''s only the two of us, and DH will eat anything . . .

Ooh, if you do, let us know how it goes!

Made beef in Thai green curry sauce over rice tonight. J had two helpings and literally was licking out the bowl (well, using his finger to get all the sauce and licking that

). It was YUMMMM.

Now I just have to figure out how to do sides of veggies done Thai style to go with it so J will eat them (it is so hard to get him to eat any veg at all).

Yes, please do Miss Haven!

I''ve never cooked Thai, is it easy Gwen?

Well, for me it is because I cheat and use jarred sauces

(amazing ones, but still out of the jar). Eventually I want to do it from scratch because it''s my absolute favourite, but Thai flavours are always complex and require lots of spices and sauces we frankly just don''t have the money to buy right now. But one day, I will make my own!

 

[whitby_2773]

Date: 7/30/2009 5:15:54 PM
Author: Ellen

Date: 7/30/2009 5:00:17 PM

Author: Hudson_Hawk

Whitby-you''re a cruel CRUEL creature

She is. Let''s ''nore her.

but...but...noooo! don''t ''nore me!

come on over, and i''ll make both of you crab cakes AND scallops!

(then we''ll go steal soocool''s sour cream peach pie!)

 

[Ellen]

Date: 7/30/2009 7:46:23 PM
Author: gwendolyn

Date: 7/30/2009 7:36:01 PM
Author: Ellen
Yes, please do Miss Haven!

I''ve never cooked Thai, is it easy Gwen?

Well, for me it is because I cheat and use jarred sauces

(amazing ones, but still out of the jar). Eventually I want to do it from scratch because it''s my absolute favourite, but Thai flavours are always complex and require lots of spices and sauces we frankly just don''t have the money to buy right now. But one day, I will make my own!

lol Cheater!

I hear ya. That (youngest starts college in 3 weeks, yikes), and just the sheer involvement, keeps me from many dishes. I am old, and tired of cooking!

Speaking of the cost of groceries, I found this really interesting. I live smack dab in the middle of the midwest, where things are "usually" cheaper, but I felt like grocery prices had gotten insane. My sis just moved back home from Van Nuys CA, and she said our groceries, produce especially, is about twice what she was paying. Anyone know why this would be??

 

[soocool]

Date: 7/30/2009 8:03:38 PM
Author: whitby_2773

Date: 7/30/2009 5:15:54 PM
Author: Ellen

Date: 7/30/2009 5:00:17 PM

Author: Hudson_Hawk

Whitby-you''re a cruel CRUEL creature

She is. Let''s ''nore her.

but...but...noooo! don''t ''nore me!

come on over, and i''ll make both of you crab cakes AND scallops!

(then we''ll go steal soocool''s sour cream peach pie!)

Mmmmm! Peach pie sooo gooood! Especially with whipped cream! Taking the last bite. Yum!

 

[Ellen]

Date: 7/30/2009 8:03:38 PM
Author: whitby_2773

Date: 7/30/2009 5:15:54 PM
Author: Ellen

Date: 7/30/2009 5:00:17 PM

Author: Hudson_Hawk

Whitby-you''re a cruel CRUEL creature

She is. Let''s ''nore her.

but...but...noooo! don''t ''nore me!

come on over, and i''ll make both of you crab cakes AND scallops!

(then we''ll go steal soocool''s sour cream peach pie!)

Ok, now yer talkin!

 

[Ellen]

Date: 7/30/2009 8:08:06 PM
Author: soocool
Mmmmm! Peach pie sooo gooood! Especially with whipped cream! Taking the last bite. Yum!

 

[Hudson_Hawk]

Not sure, cost to drive everything out there?

 

[Ellen]

Date: 7/30/2009 8:20:31 PM
Author: Hudson_Hawk
Not sure, cost to drive everything out there?

Oh, she must have forgotten to mention it, she''s flying us both out! Sweet.

 

[Hudson_Hawk]

speaking of peaches, I make the BEST peach cobbler! I wish I could make it right now, but I''m off gluten and DH is low carbing. Anyway, it''s super easy, I don''t even really follow a recipe.

I use frozen peaches because fresh ones are a pain to deal with sometimes. If you''re willing to go the extra mile though it''s awesome!

Okay, so one bag of frozen peaches or 4 cups of sliced fresh peaches (nectarines would work too)
bisquick
milk
1/2 cup sugar
dash of salt
1/4 cup captain morgans or burbon
butter

place peaches in a miking bowl and toss with 1/4 cup of sugar and dash of salt.Or just put the peaches in your baking dish and sprinkle sugar over the peaches and pour in rum/burbon.
in a separate bowl. mix according to shortbread recipe (I think it''s just milk sugar and bquick).
I usually do 1 cup of bisquick, 1/4 cup sugar, and then pour milk in and mix until it''s a really wet dough or really doughy batter. Pour over peaches.
Cook at 375 until bisquick is cooked through (35-45 minutes).

 

[Haven]

I totally chickened out on the lasagne.

DH and I are eating Chinese takeout from our favorite local place, Yummy Bowl. Even the name is good!
Mmmmmm . . .

 

[Loves Vintage]

Date: 7/30/2009 7:46:23 PM
Author: gwendolyn

Date: 7/30/2009 7:36:01 PM

Author: Ellen

Date: 7/30/2009 7:18:49 PM


Author: gwendolyn

Date: 7/30/2009 5:26:52 PM


Author: Haven


Maybe I''ll try to make Ellen''s/LTP''s mom''s lasagna for dinner tonight.



It''s only the two of us, and DH will eat anything . . .

Ooh, if you do, let us know how it goes!

Made beef in Thai green curry sauce over rice tonight. J had two helpings and literally was licking out the bowl (well, using his finger to get all the sauce and licking that

). It was YUMMMM.

Now I just have to figure out how to do sides of veggies done Thai style to go with it so J will eat them (it is so hard to get him to eat any veg at all).

Yes, please do Miss Haven!

I''ve never cooked Thai, is it easy Gwen?

Well, for me it is because I cheat and use jarred sauces

(amazing ones, but still out of the jar). Eventually I want to do it from scratch because it''s my absolute favourite, but Thai flavours are always complex and require lots of spices and sauces we frankly just don''t have the money to buy right now. But one day, I will make my own!

Gwen, Do you put any veggies in your curry? Maybe J will like them if they are in the curry itself? DH makes yellow curry often, with tofu and veggies or just veggies. I made it myself last week with onion, asparagus, red and green peppers, yellow squash, zucchini and broccoli! Super-delish! We use the curry paste from the asian market with coconut milk, which is nice because you can adjust how much spice you want! It might even work out to be more economical than the jarred sauces, not sure though. The curry paste lasts forever in the fridge, and you only use a bit of it, a teaspoon or two.

 

[Hudson_Hawk]

So last night we had grilled steak tips marinated in A-1 with sauteed mushrooms and onions, roasted asparagus and quinoa. Tonight we''re having grilled marinated chicken (see chicken recipe thread for marinate)with spinach.

 

[gwendolyn]

Date: 7/30/2009 9:34:32 PM
Author: Loves Vintage

Date: 7/30/2009 7:46:23 PM

Author: gwendolyn

Date: 7/30/2009 7:36:01 PM


Author: Ellen

Date: 7/30/2009 7:18:49 PM



Author: gwendolyn

Date: 7/30/2009 5:26:52 PM



Author: Haven



Maybe I''ll try to make Ellen''s/LTP''s mom''s lasagna for dinner tonight.




It''s only the two of us, and DH will eat anything . . .

Ooh, if you do, let us know how it goes!

Made beef in Thai green curry sauce over rice tonight. J had two helpings and literally was licking out the bowl (well, using his finger to get all the sauce and licking that

). It was YUMMMM.

Now I just have to figure out how to do sides of veggies done Thai style to go with it so J will eat them (it is so hard to get him to eat any veg at all).

Yes, please do Miss Haven!

I''ve never cooked Thai, is it easy Gwen?

Well, for me it is because I cheat and use jarred sauces

(amazing ones, but still out of the jar). Eventually I want to do it from scratch because it''s my absolute favourite, but Thai flavours are always complex and require lots of spices and sauces we frankly just don''t have the money to buy right now. But one day, I will make my own!

Gwen, Do you put any veggies in your curry? Maybe J will like them if they are in the curry itself? DH makes yellow curry often, with tofu and veggies or just veggies. I made it myself last week with onion, asparagus, red and green peppers, yellow squash, zucchini and broccoli! Super-delish! We use the curry paste from the asian market with coconut milk, which is nice because you can adjust how much spice you want! It might even work out to be more economical than the jarred sauces, not sure though. The curry paste lasts forever in the fridge, and you only use a bit of it, a teaspoon or two.

Oooh, LV, the curry paste idea is a great one! We''re just outside of London, so there are plenty of international food markets not too far from us. I will look around and compare prices to see if it is less expensive and try that out if it is! Thank you!

With the Thai green curry sauce, I''ve made it with onions and green beans added (one of the sauce we got came with some in it and they seemed to work well, so when I switched sauces, I just added my own green beans). I could probably add broccoli and maybe some peppers, but J is really fussy about veggies taking up too much space in the sauce--he prefers just meat and sauce, but knows that I''ll get on his case if he doesn''t eat more veg. The green beans were really easy to sneak in, since they match the sauce and the first sauce we used had them in it. Other veg might be more difficult, but I will try.

 

[gwendolyn]

Date: 7/30/2009 8:07:54 PM
Author: Ellen

Date: 7/30/2009 7:46:23 PM

Author: gwendolyn

Date: 7/30/2009 7:36:01 PM

Author: Ellen

Yes, please do Miss Haven!

I''ve never cooked Thai, is it easy Gwen?

Well, for me it is because I cheat and use jarred sauces

(amazing ones, but still out of the jar). Eventually I want to do it from scratch because it''s my absolute favourite, but Thai flavours are always complex and require lots of spices and sauces we frankly just don''t have the money to buy right now. But one day, I will make my own!

lol Cheater!

I hear ya. That (youngest starts college in 3 weeks, yikes), and just the sheer involvement, keeps me from many dishes. I am old, and tired of cooking!

Speaking of the cost of groceries, I found this really interesting. I live smack dab in the middle of the midwest, where things are ''usually'' cheaper, but I felt like grocery prices had gotten insane. My sis just moved back home from Van Nuys CA, and she said our groceries, produce especially, is about twice what she was paying. Anyone know why this would be??

That is strange that the produce near you is much more expensive--stereotypically would''ve thought that CA would have more expensive stuff. Maybe the crops near you didn''t do so well this year, and they''re having to pay a lot extra to bring it into the area? Dunno. Produce here in the UK is really depressingly expensive--I feel rich when we have the money to pick up a small container of blackberries or grapes because they''re £2.50 for about two handfuls. Have only done it once this summer, on some grapes to use mostly in a chicken salad. Bah.

 

[Kismet]

I''m making a spinach and potato fritatta because I lurves breakfast foods for dinner. My husband is having the leftover salmon napolean from last night.