shrimp salad, rice pilaf.
W
Wasabi Poptart
Last night was chicken breast with stuffing and broccoli. Tonight...I think we'll have leftovers from the last few days.
C
Chazwozel
breakfast: large Dunkin Donuts coffee and a tic tac
O
Odie
Pesto Chicken and Mozzarella Paninis
Shannow
Staff member
Whats that!? Another wednesday night? Why, I do declare, it is time for Taco Cerversa night at the bar! once more, all i can eat taco bar and chilli and rice, as well as all i can drink beer for 10 bucks! Man, I love that bar, and wednesdays!
Second positive, they have free wifi! Bring the laptop for comic perusal on the side and darts with the crew! Truly, wednesday is my favorite day of the week!
Second positive, they have free wifi! Bring the laptop for comic perusal on the side and darts with the crew! Truly, wednesday is my favorite day of the week!
W
Wasabi Poptart
The only thing that would have made that a more balance breakfast would have been a French cruller. Yum!
Shannow
Staff member
Thats sundays!
C
Chazwozel
I am Chazwozel, and I approve of this message.
Stuck an Beer Can up a chickens ass. Into the oven. Very delish.
baked fish, steamed veggies
I've had chili for lunch and dinner the last 3 day thanks to Chaz's thread.
Thats sundays![/QUOTE]
Every bar in existence that I have ever been near, ever, in the history of the God damned world, has wing Wednesdays.
home-made thai lettuce wraps
C
Chazwozel
Ditto. Good to know that my grad student instincts of finishing leftovers to the last drop still remains unwavering.
W
Wasabi Poptart
Ravioli with mixed veggies and warm French bread.
I used baby bellas last night also...
2 Tb Olive Oil
1 lb beef tenderloin trimmings, cut into 1” cubes
1c thin sliced portabellas, in 1” width pieces
½ cup diced shallot
1.5 cup cleaned spinach leaves, no stems
½ cup burgundy wine
¾ cup vegetable broth
2-3 Tb heavy cream
1 Tb butter
salt and pepper
2tsp corn starch
[FONT="]Heat oil on med-high in large skillet. Season beef with salt and pepper. Sear in hot oil, browning on all sides (5-6 mins). Add mushrooms and shallots, stir, and cook 2 more minutes. Add wine and reduce 1 minute. Add spinach and stock, reduce for 4 more minutes. Add cream and butter and season with salt and pepper. Dissolve corn starch in ½ cup room temperature water. Add to everything, mix in, simmer 1.5 minutes. Serve over rice[/FONT]
2 Tb Olive Oil
1 lb beef tenderloin trimmings, cut into 1” cubes
1c thin sliced portabellas, in 1” width pieces
½ cup diced shallot
1.5 cup cleaned spinach leaves, no stems
½ cup burgundy wine
¾ cup vegetable broth
2-3 Tb heavy cream
1 Tb butter
salt and pepper
2tsp corn starch
[FONT="]Heat oil on med-high in large skillet. Season beef with salt and pepper. Sear in hot oil, browning on all sides (5-6 mins). Add mushrooms and shallots, stir, and cook 2 more minutes. Add wine and reduce 1 minute. Add spinach and stock, reduce for 4 more minutes. Add cream and butter and season with salt and pepper. Dissolve corn starch in ½ cup room temperature water. Add to everything, mix in, simmer 1.5 minutes. Serve over rice[/FONT]
W
Wasabi Poptart
Shish kabob, maybe.
O
Odie
thin stringy pasta noodles and balls shaped from meat
