whats for dinner tomorrow/Sunday?

marty bradbury · #1 09-22-2018, 11:52 AM

Hi folks. Making lasagna with my home made sauce. my cheeses selection drives my wife nuts as it has to be fresh, no prepackaged shredded cheeses here. And start the sauce early in the morning to cook all day. I grow basil and oregano on our deck, I like to use the " no boil noodles".......yum.... Your dinner tomorrow?

Dru Edwards · #2 09-22-2018, 02:12 PM

My meals aren't nearly as good as yours is, Marty. Sounds delicious.

I had an Oktoberfest sausage for lunch (yummy) and I'll have some spaghetti for supper.

Mr. Jelly · #3 09-22-2018, 02:21 PM

Well tonight I am cooking fettuccine, marinara sauce with Italian meat balls. I've never tried Italian meat balls before so this should be fun. And if doesn't come out right I'll eat the mistakes

Irish Pennant · #4 09-22-2018, 02:30 PM

Tomorrow I'm going on a day hike in the mountains, my wife is out of town. I think dinner will be what ever is the special at the local greasy spoon.

marty bradbury · #5 09-22-2018, 03:33 PM

Quote:

Originally Posted by Dru Edwards

My meals aren't nearly as good as yours is, Marty. Sounds delicious.

I had an Oktoberfest sausage for lunch (yummy) and I'll have some spaghetti for supper.

Belive me, yours sound's wonderful. I love grilling sausages

Dog Shape Cloud · #6 09-22-2018, 04:04 PM

I've been a bit under the weather lately, think it's time for a good, slow-cooked chicken soup. Got to be loaded with garlic, ginger, onion, and jalapeño, and whatever else I find at the market tomorrow... maybe some curry spices, too.

Irish Pennant · #7 09-22-2018, 04:51 PM

Quote:

Originally Posted by Dog Shape Cloud

I've been a bit under the weather lately, think it's time for a good, slow-cooked chicken soup. Got to be loaded with garlic, ginger, onion, and jalapeño, and whatever else I find at the market tomorrow... maybe some curry spices, too.

We raise our own chickens and turkeys. After cooking a whole bird and consuming what we could, making sure to leave meat on the carcass, we boil up the left over then discard the bones, add veggies, spuds and noodles. We call it chicken Kark soup. It's the best, especially with fresh made bread.

Dog Shape Cloud · #8 09-22-2018, 07:24 PM

Quote:

Originally Posted by Irish Pennant

We raise our own chickens and turkeys. After cooking a whole bird and consuming what we could, making sure to leave meat on the carcass, we boil up the left over then discard the bones, add veggies, spuds and noodles. We call it chicken Kark soup. It's the best, especially with fresh made bread.

Ah, but the advantage of going straight to the soup is, much less cleanup--only one pot to worry about, and maybe a saucepan. Warm bread is a must, naturally.

mr. beaumont · #9 09-22-2018, 09:01 PM

Finally cooling off here. 7 pepper Chili time...

(That's what I call it...I use dry ancho, guajillo, and pasillas and fresh cubanelle, jalapeno, poblano and green peppers)

flaggerphil · #10 09-22-2018, 09:33 PM

Whatever they're having on the cruise ship headed to Bermuda my wife and I are on. I haven't checked the menu yet.

marty bradbury · #11 09-22-2018, 10:39 PM

Quote:

Originally Posted by flaggerphil

Whatever they're having on the cruise ship headed to Bermuda my wife and I are on. I haven't checked the menu yet.

Have a great time!

Mbroady · #12 09-22-2018, 10:58 PM

Getting the smoker fired up for some brisket, along with some corn, and Mac and cheese

Sunday is indulgence day
The rest of the week is fruits, veggies, leaner proteins, and limited carbs.
I’m on a mission.

Dru Edwards · #13 09-23-2018, 05:42 AM

Quote:

Originally Posted by flaggerphil

Whatever they're having on the cruise ship headed to Bermuda my wife and I are on. I haven't checked the menu yet.

Sweet. It doesn't really matter what's on the menu.

HHP · #14 09-23-2018, 06:38 AM

Hamburger Helper Chili Macaroni. Blew the grocery money on a new ABU reel.

PeteCady · #15 09-23-2018, 07:29 AM

Quote:

Originally Posted by Dog Shape Cloud

Ah, but the advantage of going straight to the soup is, much less cleanup--only one pot to worry about, and maybe a saucepan. Warm bread is a must, naturally.

My wife is planning to do the same tonight. She already boiled down the carcass to make the stock yesterday. But she uses carcasses of the excellent rotisserie chickens that the market down the street does, a couple of nights a week. For us empty nesters, one of those makes a dinner, a couple of individual lunches, and a Sunday night soup supper.