Tuesday March 6
The second half of the chilaquiles we made last Wednesday, nuked and baked until piping hot. And finally there are ABSOLUTELY NO BEANS left over in the fridge.
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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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2012
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March
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- Gnocchi Sorta Saffi
- Sausages and Zucchini
- Spring Salmon and Asparagus
- Porco com Cominho Renewed
- Chicken with Collards
- Fish Tacos sans Tacos
- Chicken and Artichoke Fricassée
- Hamburgers and Fixin's
- Thai Express
- Corned Beef Hash
- Cilantro-Stuffed Chicken Breasts and Pico de Gallo
- Cold Corned Beef Platter
- Potage au Cresson and Omelette
- Corned beef and cabbage
- Real Rapini on Rotini
- Moroccan Tuna and Cumin Beets
- Ravioli in Sage Cream
- Farewell Wine and Cheese, and Zest in Fonthill
- Asparagus Grilled Cheese Sandwiches and Borscht
- International Feast at Ally and Dave's
- Linguiça with Red Peppers and Onions
- Porterhouse with Gorgonzola Cream, Shallots, and ...
- Penne with Zucchini, Salami, and Cream
- Pork alla Modena with Asparagus
- Chilaquiles, final
- Salmon Cakes with Spinach Salad
- Parade Day at Julie's
- Salmon with Roast Asparagus
- Poulet à l'Angevine
- Pizza Party at Kathleen's
- Chilaquiles
- Black Bean Stew Redux
- Penne alla Saffi
- Otto's in Covington
- Cuban Black Bean Stew
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March
(35)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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