Friday August 7
The classic, but the local free-range eggs have yolks the color of marigolds and the egg-cheese-pepper mix needed just a dollop of creme to thin it.
Subscribe to:
Post Comments (Atom)
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
-
▼
2009
(205)
-
▼
August
(26)
- Baked Chiles rellenos with cheese, oil-cured tomat...
- Stir fry pork with scallions
- Roast Lamb with mustard coating, roast carrots, on...
- Leftover chicken with bok choy and onions
- Ratatouille with Pattypan Squash and Yellow Tomatoes
- Venison Medallions with Potato Galettes
- Spaghetta alla Norma
- Swordfish steaks with tomatillo pineapple salsa
- Spanish Potato Salad
- Chicken Breasts with Leeks and Mushrooms
- Penne Carbonara
- Squash blossoms - again?
- Cold pork - again?
- Steak n Squash
- Transcendent Leftovers
- Transcendent Chowder
- Librarians' Dinner
- Nacho Mama
- Tuna Steaks and Bok Choy Provençal
- Spaghetti with Artichokes and Prosciutto
- Stuffed Baby Squash and Blossoms (plus veal stock)
- Linguine with Smoked Tomato Sauce
- Garden Dinner with Julie
- Locavore BLTs
- Sausage and Peppers and Onions
- ???
-
▼
August
(26)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
No comments:
Post a Comment