Wednesday 21 January
Even simpler if you stored the
leftovers in the saucepan you would reheat them in.
Subscribe to:
Post Comments (Atom)
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
-
▼
2015
(351)
-
▼
January
(35)
- Whitefish and Beets
- Land of a Thousand Leftovers
- AAUP and a Steak
- Chilaquiles redux
- Anniversary at Nicola's
- Chilaquiles
- Fleischschnaka
- Grilled Albacore with Pomelo
- Grilled Vegetables and Burrata
- Sunday's Chili
- Creamed Chicken with Mushrooms
- I Loves You Porgy
- Venison Chili
- Near Eastern Roast Chicken with Vedge
- Tuesday and Thursday's Leftovers
- Stuffed Butternut Squash
- Trustees' Dinner at the Queen City Club
- Pot Roast
- Mexican Squid
- Lunch at Coop's; One Flew South at the Atlanta Air...
- Meauxbar
- Lunch at August, and Pêche Seafood Grill
- Bistro Daisy
- Party for Jim at Tartine
- Brigtson's
- Dante's Kitchen
- New Orleans: Tan Dinh
- Steak and Potatoes
- Chicken Thighs with Bacon and Brussels Sprouts
- Duck and Porcini Risotto
- New Year's Melville Eve
- Napas, Onions, and Celeriac Slaw
- Pork Steaks Marsala and Celeriac
- Anginares a la Polita
- Duck Legs and Roast Vegetables
-
▼
January
(35)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
No comments:
Post a Comment