Tuesday 20 October
Part of the reason for making meatloaf
is to have abundant leftovers. So we
did.
Reheated and served with mashed
potatoes.
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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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2015
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October
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- Chipotle Surprise
- Fauré Frittata
- Chicken with Creamed Mushrooms
- Eggplant Lasagna Parmegiana
- Farm, Bloomington
- Chiles Rellenos with Tomatillo Salsa
- Meatloaf and Mash
- Melon with Salami and Burrata
- Sweetbreads Piccata with Tiny Turnip Nests
- Meatloaf and Oven Fried Potatoes
- Penne with Salami, Zucchini, and Cream
- Pork Scaloppine and Celeriac Remoulade
- Penne with Gorgonzola and Arugula
- Avocadoes with Smoked Trout
- Tuna Steaks Niçoise
- Steak and Asparagus with Hollandaise
- Baby Red Snapper with Ginger Bok Choy
- Crabcakes with Beets and Arugula
- Swordfish and Southern Beet Greens
- Metropole, Cincinnati
- Chiles Rellenos de Cangrejo
- Festa del Pesto: Robot-Coupe Repast
- Eggplant with Spring Ginger
- Mussels with Fennel
- Pork Stuffed with Gorgonzola and Pattypan Squash
- Sicilian Fettucine
- Chicken and Napa Slaw
- Pulled Pork Sloppy Joes
- Roast Chicken and Vedge
- Kale and Cannelini Salad
- Scallops and Squash
- Solo in Sicily
- Albacore Steaks with Pico de Greek-o
- Pork Stew
- Salmon Hash
- Pulled Pork and Creamed Kale
- Mediterranean Eggplant Casserole
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October
(37)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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