What's Cooking Today?

Home-made burgers done on the BBQ *topped with ketchup, mustard, fried
onion and gherkin, with sides of home-made coleslaw and rice salad...
happy 4th July!

Deb.
--http://www.scientific-art.com


Sweet potato, aubergine, chickpea and spinach curry with a naan bread.
A new recipe for me, developed after Ade pointed out that we always
have the same thing in curries. As we're giving up cheese and eggs for
a few months (it's the only way I lose weight) we'll be relying more
and more on stir-fries, curries and chillies, so I'm introducing
different vegetables into the mix.

Jeanette

"Robert Catt" wrote in message
...
"CatNipped" wrote in message ...

Fourth of July question, but anyone can chime in with tonight's dinner
menu.

Despite the wild partying going on at our crazy neighbor's, who choose
every
opportunity to have a pool party with loud, obnoxious music, which keeps
*our* outside activities to a minimum... we're breaking out the BBQ grill
(propane - we have about 4 full tanks of propane set aside for hurricane
aftermaths, so we figured we'll do the special rather than the ordinary
for
us). Ben is going to boil spare ribs in crab boil until they're tender
and
then put them on the grill (unfortunately we'll be using bottled BBQ
sauce,
not home made - I just don't have the energy to contribute to the meal
today). Everything else will be done on the side burners. Macaroni and
cheese - the "Deluxe" package - again, I'm not able to cook the good
home-made baked macaroni, unfortunately. We have the makings for a really
nice salad... Romaine lettuce, fresh mushrooms, pitted olives with
pimento,
cucumber, avocado, fresh garden tomatoes and bacon bits - topped with bleu
cheese dressing. We'll also have fresh corn on the cob - steamed to
perfection (I don't like corn wrapped in tinfoil and done on the BBQ.
What's everyone else having?
CatNipped

We're having what you're having, CatNipped. With that menu we're coming to
your place for supper!
Welcome!


--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, created by "Yowie", maintained by Mark Edwards, at:
http://www.professional-geek.net/rpcablog/

Email: L(dot)T(dot)Crews(at)comcast(dot)net

"Lesley" wrote in message
...
On Jul 4, 12:01 pm, "Robert Catt" wrote:


We're having what you're having, CatNipped. With that menu we're coming to
your place for supper!

Damnit you beat me to it! (Of course I'm the UK, where I had a
Frankfurter baguette for lunch and Dave had a cheese sandwich, we are
too hot to eat)

_______
Is it still so hot in London? It's always hotter in London than anywhere
else in the UK. My theory is that there are too many people there giving
out their body heat ;-)
It was a nice 22c here but it will drop tomorrow to 17.
For those still in Fahrenheit (I was born a fahrenheit girl) double the C
and add 30 (not exact but near enough)
Tweed

NettieCat wrote:

Sweet potato, aubergine, chickpea and spinach curry with a naan bread.
A new recipe for me, developed after Ade pointed out that we always
have the same thing in curries. As we're giving up cheese and eggs for
a few months (it's the only way I lose weight) we'll be relying more
and more on stir-fries, curries and chillies, so I'm introducing
different vegetables into the mix.

Delicious - I love sweet potato in curries. Have you tried tagine
cooking? Also a very nice way to have an all-in-one meal with some kind
of bread (eg pitta) or cous cous (nice with the addition of mint and
lemon juice), and very forgiving if you include all kind of different
veggies, dried apricots etc. I use ras-al-hanout seasoning, harissa and
preserved lemons to help give an authentic flavour.

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

On Jul 4, 9:33*pm, (Debbie Wilson) wrote:
NettieCat wrote:
Sweet potato, aubergine, chickpea and spinach curry with a naan bread.
A new recipe for me, developed after Ade pointed out that we always
have the same thing in curries. As we're giving up cheese and eggs for
a few months (it's the only way I lose weight) we'll be relying more
and more on stir-fries, curries and chillies, so I'm introducing
different vegetables into the mix.

Delicious - I love sweet potato in curries. Have you tried tagine
cooking? Also a very nice way to have an all-in-one meal with some kind
of bread (eg pitta) or cous cous (nice with the addition of mint and
lemon juice), and very forgiving if you include all kind of different
veggies, dried apricots etc. I use ras-al-hanout seasoning, harissa and
preserved lemons to help give an authentic flavour.

Deb.
--http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Cheers Deb, I'll look into that. It's not something we've tried
before, but I'm feeling adventurous at the moment.

And whoops, I've just realised that it's the 4th July and that's what
you're all talking about. Sorry for the clumsy crash.

Jeanette

On Mon, 4 Jul 2011 12:34:25 -0700 (PDT), Lesley
wrote:

On Jul 4, 12:01*pm, "Robert Catt" wrote:


We're having what you're having, CatNipped. With that menu we're coming to
your place for supper!

Damnit you beat me to it! (Of course I'm the UK, where I had a
Frankfurter baguette for lunch and Dave had a cheese sandwich, we are
too hot to eat)

Lesley

Slave of the Fabulous Furball

I was going to do hotdogs for dinner, but DH is on antibiotics and
they've upset his tummy, so I guess it's leftover chicken soup.

CatNipped wrote:
What's everyone else having?

Too hot to cook, and we can't have a bbq on our balcony now that
we live in an apartment complex, so we're having chicken salad,
potato salad, and green salad :-) Happy Independence day, everyone!

Deborah
currently owner-less

"Christina Websell" wrote in
message ...

It was a nice 22c here but it will drop tomorrow to 17.
For those still in Fahrenheit (I was born a fahrenheit girl)
double the C and add 30 (not exact but near enough)

For greater precision, the formula is

C = 5/9 x (F - 32)

or

F= (9/5 x C) + 32

--
MatSav

On Jul 4, 9:30*pm, "Christina Websell"
wrote:
Is it still so hot in London? *

It's baking hot here in London, we couldn't sleep last night without
the fan on. It's too hot to cook I've left some cold chicken, salad
and dips in the fridge for Dave to nibble on and my breakfast is a
yoghurt. Still not eating for a few days (I still haven't quite got
my appetite back after last week) won't do me any harm but I wish it
would cool down

Lesley

Slave of the Fabulous Furball

MatSav wrote:

"Christina Websell" wrote in

It was a nice 22c here but it will drop tomorrow to 17.
For those still in Fahrenheit (I was born a fahrenheit girl)
double the C and add 30 (not exact but near enough)

For greater precision, the formula is
C = 5/9 x (F - 32)
or

F= (9/5 x C) + 32

For a quick conversion in my head, I double the C and add 32 for
C-F, and subtract 32 and then divide by 2 for the oppposite
conversion. It works pretty well for low temperatures - the higher
the temp, the greater the error. And it's useless for human body
temps - you can't be off by a degree or two for that! But for the
outdoor temp it's good enough for me.

Joyce

--
We can have democracy in this country, or we can have great wealth
concentrated in the hands of a few, but we can't have both.
-- Louis D. Brandeis