Monday 11 November
We had a batch of already-sliced multicolored
bell peppers, and some Linguiça sausages from Kroger Bros. So what's better (and prettier) than putting
them together in the frying pan?
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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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2013
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November
(38)
- Sausage-Stuffed Acorn Squash
- Pot Roast
- Quail on a Bed of Leeks
- Duck Soup
- Holt's Birthday Bash
- Fusilli with Veal and Cream
- Birthday at Boca
- Sole with Indian Spiced Greens
- Soup, Salad, Sandwich
- Enoteca Emilia
- Avocados with Crab Salad
- Pork Medallions with Chard Cakes
- Crabcakes with Beets and Goat Cheese
- Ribeye with Roast Vegetables
- Chicken and Chard Cakes
- Linguiça with Peppers
- Simon and Garfunkel Chicken
- Whole Trout with Bacon and Onions
- Otto's in Covington
- Ponzu Salmon with Pole Beans
- Venison Chili with Cornbread
- Napas and Roast Pumpkin
- Anginares a la Polita
- Basil Cream Cheese Trombette
- Meatloaf and Mash
- Lola, Cleveland
- Tytus Halloween
- Dinners Apart
- Meatloaf and Roasted Sweet Potatoes
- Pork Medallions with Squash and Sorrel Sauce
- Swordfish Souvlaki
- Ravioli in Sage Cream Sauce
- Celebration Dinner with Lois and Jon
- Gnocchi with Pesto
- Chicken and Pole Beans
- Sotto Restaurant
- Roast Chicken Achievement
- Dinner at Rama and Erik's
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November
(38)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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