Monday 22 December
Yes, just slices of Thursday's roast
lamb, served with sautéed zucchini finished with garlic oil (thanks, Becky!),
and served with relish (i.e., Barbara's cranberry chutney).
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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
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December
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- Lamb Hash
- Unsmoked Duck Breasts with Turnip Gratin
- Crab Latkes, I mean Cakes
- Curried Sweet Potato Latkes
- Lamby Leftovers
- Lovely Leftovers
- A Fine Fishy Fest
- Roast Chicken and Sweet Potatoes
- Leg o' Lamb with Roots
- No-Boil Lasagne
- Chanukah Latkes
- Linguiça and Beans
- Golden Roast Chicken plus Vedge
- Steak and Asparagus with Lime Hollandaise - plus b...
- Tuna (Steak) and White Beans
- Linguine with Parsley and Anchovy
- Chicken and Mushrooms à l'Angevine
- Classics Holiday Party
- Roast Beef and Curried Potato Salad
- James Beard's Baked Spiced Smelts
- Steamed Red Snapper
- Gnocchi with Pesto
- Top Round Roast and Asparagus
- Greek Fried Squid and Salad
- Teriyaki Pork and Fried Rice
- Spatchcocked Chicken and Root Vedge
- Tuna Steaks and Zucchini
- Pork Loin with Vedge
- Biscuits and Leftovers, plus Pie
- Thanksgiving in Carbondale
- Chicken Barley Chili in Illinois
- Cakes of Two Fishes
- Steak with Pumpkin/Sweet Potato Purée
- Crab and Mushroom Crespelle
- Holt's Birthday Dinner
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December
(35)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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