Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Red lentil and sausage soup with warm buttered naan bread.

Snickerdoodle cheese cake bars.

Daughter made and brought over with the grandson.

forgot to take pics. Ill get some tomorrow with leftsovers

99's, I loves me some f'n gnocchi!! That version sure looks yummy.

The rest of youse guys..............more yummy looking grub. Keep it up and I'll threaten to come for a vist around din-din time!

Dinner tonight was similar to something think i posted a pic of a few weeks back. Casserole of zucchini and eggplant, onion, tomato, garlic, couple of different cheeses. No pics, came out pretty good again and best of all the last of the eggplant from the garden didn't go to waste. I've had to pick it all due to the freezing temps most nights.

Not dinner, but today's breakfast. From scratch sourdough whole multi grain apple pancakes. Served with a sprinkle of cinnamon and some real maple syrup, it was all I could do to stop at four.



I love this time of year, fresh apples for free from friends' trees!

Geno

FC,

seems your diet is as "Multicultural" as ours!

Sounds like a great soup.

Cold and damp over here, might have to look into soup tomorrow. Tonight's casserole helped to warm the house with the oven on. First fire of the year is laid and ready to light. More firewood arrived today so I see no danger of running out this winter either.

Geno

Hey Geno, yes its been that way my whole life. Product of where grew up and my families.

Im at home at a Low country boil, Mexican Quinceañera, Italian Godfather style wedding or bar mitzvah.

Then toss in all the Asian cultures and food ive been exposed to in NorCal.

Well, our families must have had similar experiences.

Folks were from NYC, so until we left in the early 60's I was exposed to bunches of different "flavors" of foods. The SoCal with the abundance of Mexican foods, some Asian, Mediterranean/ Middle Eastern, and lots of fish, plenty of fresh veggies. Moving around later in life those experiences gave me the ability to sample just about anything with little fear.

Geno

PS, Fresno has a large Armenian population and great food. Any Armenian places where you are?

Sorry for the hi-jack but it sounds like our weather is about the same Geno. I built the first fire of the year this morning too.

Charlie,

If you had just mentioned what you had for breakfast, it wouldn't be a hijack.

I had a bowl of shredded wheat with a small apple cut up in it.

No longer laid, .....................lit



And the boy dog got off the couch as soon as it got going good to take advantage of it. Whippets ain't dumb!

It got lit today because it's only 40F now and isn't projected to get much sun or over 60F today. I got tired of listening to the heat come on and paying for electrons .

Geno

PS, I expect pictures from y'all of good eats this holiday weekend.

My Father was born in Fresno. Large segments of paternal side of my family came from Fresno county. I took my family there to live for five years in the 90's due to work. Very familar with Armenian food and culture.

No specfic Armenian restaurants in this part of the Central Valley. But many Mediterranean Restaurants that mix in Armenian dishes.

Lunch leftovers

Made a 2# pot roast today.
I plan to grind most of it into hash so I pulled the veggies before them became to awfully soft.
I browned the roast really well first and then added a 1/2 cup of red wine along with the veggies.
Then put the lid on and in the oven at 375 for an hour then lowered the heat to 225 for four hours until it literally falls apart.
I have a sneaking suspicion that juice is gonna make some mighty fine onion gravy.

BTW.....those white spots ain't warts....they're garlic slivers trying to escape.



Somebody on my hash thread said to add carrots so I'll add the ones I don't eat tonight to the mix along with some onions sauteed over easy. I didn't add em to the roast because I was sure they'd get to soft to grind.

Looks swell Charlie.


I am simmering a bolognese sauce right now.

That had two cups of wine in it.

Now to simmer for 4 hours!

What cut of meat do you prefer for your roasts, Charlie ? Chuck is my go to choice. Plenty of fat that browns well and cheap ta boot. On the menu for later this week !!

Looks great, BTW.

That looks good Phil.

It does now......couldn't load it before.

I was taught to use Chuck but this one's a shoulder roast.
It was on sale and since I was planning on grinding it I didn't think it would matter.
It didn't.....I honestly can't tell the difference.

Edit:.....I just googled it.....turns out Chuck is shoulder meat...no wonder I can't tell the difference...LOL

Post some more pics of your sausages. Gotta grind some summer sausage soon so I have TV snacks for the winter. Good stuff.

Thanks. I have to say having Daughters is starting to pay off.

FYI Thats roast looks fantastic. Give me a stack of tortillas, six pack of beer and let me go!

Ha! dont let flave see that post.

Just took some country style boneless pork ribs out of the oven.

I'm gonna make a batch of those Lithuanian Potato Sausages with Bacon/Sour Cream Gravy next week.

I'll definitely post pix if I can pull it off.

https://www.thespruceeats.com/lithuanian-potato-sausage-vedarai-recipe-1137349