Sunday 5 April
Just tender slices of yesterday's
lamb, served with the leftover guacamole and salad.
Subscribe to:
Post Comments (Atom)
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
-
▼
2015
(351)
-
▼
April
(28)
- Salmon with Fennel and Raki
- Pork and Asparagus with Lemon-Caper Sauce
- Thai Beef Salad
- Spaghetti Carbonara
- Steak and Salad
- Creamy Chicken and Portobellos
- Grilled Swordfish and Vegetables
- Crabcakes with Tomato Salsa
- AIA dinner at the Santens'
- Penne with Zucchini, Salami and Cream
- Crab-Stuffed Avocados
- Chicken, Vedge, and a Little Celeriac
- Salmon and Green Peas
- Southwest Chicken and Roots
- Steak, Potatoes, Asparagus
- Beet Gnocchi in Cream Sauce
- Pork and Portobellos
- Albacore Steaks and Sautéed Celeriac
- Penne ai Tre Formaggi
- Easter Leftovers
- Easter Lamb Dinner (a day early) with Friends
- Zucchini and Pesto Lasagne
- Glazed Salmon and Asparagus
- April Fools' Dinners
- Pork with Fennel and Pink Grapefruit Relish
- Portobello Pasta
- Steak with Fennel, Beet, and Blood Orange Salad
- Making the Guests Do the Work Dinner
-
▼
April
(28)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
No comments:
Post a Comment