Thursday 11 February
A simple meal of sliced,
fennel-studded pork from Sunday's roast, reheated in its own juices, and a side of potatoes mashed
with cream.
No fuss.
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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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2016
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February
(27)
- A Short Pause
- Chicken Legs and Spartan Salad
- Chili con Carne
- Campanelle with Asparagus, Fresh Salmon, and Cream
- Roast Chicken and Roots
- Mustard-Coated Salmon and Asparagus
- Shanghai Bok Choy with Sizzled Veal
- Barramundi with Garlic Scape Pesto and Asparagus
- Veal with Sugar-Glazed Turnips and Carrots
- Cauliflower Cheese
- Penne Carbonara
- Valentine's Veal
- Riverside Korean Restaurant, Covington
- Shrimp with Zucchini and Tomatoes
- Pork and Potatoes
- Django Western Taco, Northside
- Red Feather, Hyde Park
- Chicken and Peppers with Black Bean Sauce
- Roast Pork with Three Fennels
- Bluefish with Tomato Coulis and Blood Orange Salad
- Pesto-Crusted Barramundi with Caramelized Endives
- Dinner at Forno
- Mushrooms Stuffed with Chicken à la King
- Chicken Legs with Salad
- Black Bean Nachos
- Roast Chicken and Roots
- Dinner at Kathy and Russel's
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February
(27)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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