Thursday 13 November
Three venison sausages sautéed in a circle around onions and the last half of the fennel bulb. On the side: the last of the can't-be-beet ('n' fennel) salad from last Friday.
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2008
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November
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- Veal Chops with thyme, mashed potatoes refritos
- Lamb sausage and fennel with stuffin' muffins
- USA Thanksgiving at Katharine's, featuring Tuberfest!
- White Bean Soup Tuscan style
- Sea Bass (Branzino) Chinese style / Plum clafouti
- Gnice Gnocchi
- Sausages with "Sauercraut"
- Pennette ala Saffi
- Chowder with scallops and Christmas Focaccia
- Holt's Birthday!
- Coq au vin deux or redux
- Arctic char and creamed leeks
- Coq au vin
- Oyster Boy
- Saltimbocca and Sprouts
- Mai Vi Modern Vietnamese Food, St. Catharines
- Venison sausage plus fennel two ways
- Gnocchi alfredo with prosciutto
- Adega
- Baby Bok Choy and Ground Pork
- Pasta with salami and zucchini
- Scallops and Brussels sprouts
- Meat and Beet
- Pow-Wow Restaurant
- "Eeny meeny, chili beanie"
- Treadwell II
- Tortels in Cream
- The Roast Beast
- Sole with citrus-herb butter
- Chicken Pot Pie
- Trout Salad with Apples and Walnuts
- Scaloppine* al limone
- Soothing Chicken Soup
- Pork Chops with Brussels Sprouts
- Steelhead Trout
- Hot sausage and cold slaw
- Xochitl / chicken wings
- Osso buco II
- Penne, zucchini, salami, and cream
- Osso buco
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November
(40)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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