What Holt and Barbara Had for Dinner
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
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Veal Chops with thyme, mashed potatoes refritos
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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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About Us
Holt and Barbara
Cincinnati, Ohio, United States
"We're big eaters." -Calvin Trillin
View my complete profile
Monday, November 17, 2008
Pasta with salami and zucchini
Sunday 9 November
Penne, salami, and cream.
(Probably the single most often repeated dish of the repertoire. How did we survive before?)
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