Sunday 2 November
Jon and Lois had to take off this
afternoon, so it was just a simple meal for Maggie and us. Still, our fresh-made pesto makes any pasta
into a summer vacation.
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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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2014
(372)
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November
(28)
- Salmon Chowder
- Holt's Birthday at Salazar
- Taking a Speaker to Floyd's
- Chilaquiles Again
- Swordfish with Grilled Vegetables and Bazargan
- Chard Rolls
- Chilaquiles
- Jean's Famous Cream Tea
- Fettucine Alfredo with Sausage and Mushrooms
- Deli Delights
- Chard, Sausage, and Potatoes
- Cooking with Claudia Roden
- The End of the Butt
- Dinner at Julie's
- Lemon Coriander Chicken on Quinoa
- Penne al Salmone, with a Twist
- Pulled Pork and Mash
- Taste of Belgium OTR
- Beef Wellington, Again?
- Fusilli and Pesto
- Beef Wellington for the 1989 Beaucastel
- Halloween with the Old Tucson Crew
- Deconstructed Fish Tacos
- Jean-Robert's Table
- Kale Salad Variation
- We Smelt Beets
- Southwest Crab Soufflé
- Leftover Kielbasa and Cabbage
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November
(28)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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