Wednesday 22 February
Juiced it up with more coriander, cumin, and Chimayo chile flakes. We forgot the splash of red wine vinegar, but it was just fine.
Subscribe to:
Post Comments (Atom)
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
-
▼
2012
(346)
-
▼
February
(27)
- Leftover Braised Pork and Mashed Potatoes
- Leftover Jambalaya
- Leftover Venison Chili
- Chicken and Andouille Jambalaya
- Braised Pork with Turnips
- Amol India, Clifton
- Spicy Drumsticks with Collards
- Cider Braised Pork with Onions and Apples
- Crab and Asparagus Fettucine
- A Short Hiatus
- Osso Buco with Blood Orange and Asparagus
- Meatloaf and Grilled Romaine with Bacon Dressing
- Tuna en Papillote
- Venison Chili
- Meatloaf and Champagne
- Crabcakes and Daikon-Carrot Slaw
- Meatloaf and Roast Root Vedge
- Pork and Porcini (Reprise) with Polenta
- Chiles Rellenos with Guacamole
- Chicken and Curry
- Southwestern Ravioli and Blood Orange/Fennel Salad
- Pork and Porcini Stew for Lois and Jon
- Broccoli-Anchovy Pasta
- Roast Chicken with Leftover Vedge
- Ribeye Steak and Turnip Gratin
- Curried Lentils With Sweet Potatoes and Collards
- Penne with Salami, Zucchini, and Cream
-
▼
February
(27)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
No comments:
Post a Comment