Sunday 22 March
We had a bunch of cute little red
potatoes, so boiled them up quickly for a spur-of-the-moment Spanish potato salad, this time made with scallions, and served it warm.
Subscribe to:
Post Comments (Atom)
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
-
▼
2015
(351)
-
▼
March
(28)
- Last Linguiça from Kroger Brothers
- Grilled Swordfish, Zucchini, and Grapefruit
- Deconstructed Corned Beef Hash
- Rigatoni with Mushrooms and Asparagus
- Crabcakes with Cole Slaw
- Spanish Potato Salad
- Corned Beef Sandwiches and Cole Slaw
- Chicken with Asparagus and Potatoes
- Pasta al estilo de las Prostitutas
- Corned Beef and Cabbage
- Crab Puffs
- A Fishy Feast (plus Tentacles)
- Roast Chicken and Roots
- Grilled Swordfish and Vedge
- Salmon with Snap Peas and Hollandaise
- Penne Primavera
- Pork with Fennel Three Ways
- Tempura Squid and Asparagus
- Penne with Salami, Zucchini, and Cream
- Grilled Albacore with Beet and Citrus Salad
- Mussels in Curry Cream
- Fettucine with Red Cabbage, Bacon, and Walnuts
- A Catered Affair at Jack's
- Snow Emergency Dinner at Zula
- Chicken Legs and Asparagus
- Kielbasa and Red Cabbage
- Pork with Mushrooms and Asparagus
- Roast Chicken with Brussels Sprouts
-
▼
March
(28)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
No comments:
Post a Comment