Natchos..made..with left ovah chili...

Sunday morning breakfast: soft boiled egg, chocolate croissant, fresh fig, along with juice and coffee.
About soft boiled eggs…seems we never know what is inside. We use the XL eggs we keep on hand, and 6 minutes dropped into boiling water should be fine. But, shells are thicker or thinner, eggs vary a bit in size, etc. or like today one egg was perfect and the other a bit too soft-cooked together. It can be frustrating, but when done just right we brag to each other. Brad

Poulet au Vinaigre from Foodwishes. Chicken thighs with a wine vinegar, white wine, cream, and tarragon sauce. Pretty not too bad!

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Originally posted by STUD figmo Al

Poulet au Vinaigre from Foodwishes. Chicken thighs with a wine vinegar, white wine, cream, and tarragon sauce. Pretty not too bad!

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That sauce sounds yummy.

Pisstramy sammiches..n fried mased tadders...

When I figure out how to use my new phone I'll throw some pictures out there.
Hummus isn't very photogenic,anyway.

Pork Parmasan...
With pork steak...thanks Randy..!

Boneless pork, pounded and dipped in flour, egg, and panko crumbs and fried crisp. Bed of linguine and a jar of sauce (Sclafani) and mozzarella. Baked and served hot. Pretty not too bad!

My mothers fancy grocery store in her town had Halibut on sale for $11.99 / lb and it is normally $19.99 per lb. or more. I bought 5 pounds and portioned and froze some but had some grilled with a North African Chemoula sauce over cherry tomato Angel hair pasta and a salad. Had leftover fancy Halibut sammiches for lunch the next day.
It was amazing both times. Can’t wait to eat the 3 other meals worth that I froze!!!

Being the frugal one that I am, I found a nice restaurant about an hour away that serves Halibut. Seared halibut with orzo and asparagus and a salad for $42.00
I paid $60.00 for the halibut and got 3 dinners and 3 lunches out of it and still have enough for 3 more meals for 2 people. That’s 12 meals I’ll get total for $60.00 not including sides. Can’t even eat fast food for that amount of money and we were eating like Kings !!!
Next is grilled surf & turf……………Grilled Halibut and acorn fed Venison filet mignon!!!
I don’t think it can get much better than that!!!
Slammer!!!

Crackers n cheese..
The beginnins of garlic bread..
N..
Pork Parmesan..left ovahs..

Now fellers...
Liz says i can not take pictures of her no mores...
Says she looks like an ...
Old Biddy....

But..i don't thinkso..
Makes me day...when i see'er..
:0)

quote:

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Originally posted by STUD figmo Al

Boneless pork, pounded and dipped in flour, egg, and panko crumbs and fried crisp. Bed of linguine and a jar of sauce (Sclafani) and mozzarella. Baked and served hot. Pretty not too bad!

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Pound em even thinner and you got schnitzle.  Which I guess may be the historical original of chicken fried steaks, chicken fried chicken, etc?  Brad

Sloppy joe's n coleslaw..

My favorite instant gratifier.
The venerable Small Combo pizza from the Keag Store.No two are the same.

Treated mom to some big ol stuffed pork chops on the grill and German potato salad last night. Purchased from the biggest Meat market I’ve ever seen in Sheboygan, Wisconsin.  Also picked up a few meals of their Grand Champion Bratwurst. THE BEST from the Bratwurst capital of the world!!!    I

I Iwas in meat heaven and everything looked amazing!!!
Can’t have Brats without Sheboygan City Bakery hard rolls. OMG!!!
Slammer!!!

Chestnuts. Didn't get around to roasting any last year with all of the projects going on. Just three for a snack. I'l probably roast the rest tomorrow, and plan to get out there and beat the squirrels and deer to the ones that fall overnight.

Looks good. I have not roasted chestnuts in several years. Last time was for Christmas soup. Yum!

Breakfast this morning: Einstein Bros bagel (about the best we get in these parts). Toasted. Topped with butter, cream cheese, salmon, dill, and capers. Brad

Western sammich...

I have been under the weather a bit, so Marilyn took over. Using what we had, or needed to use up. She picked all the parsley along with some tomatoes and made a big batch of tabouli. Used up an aging box of cornbread dressing. Then found 2 thick pork steaks in the freezer and cooked them her Oma’s style. A real Oma from Germany-as is her mother.
She skillet browned the steaks. Built a big batch of mushroom gravy in the skillet. Smothered the pork steaks and finished them in a longish slowish oven. Wowzer! Almost pulled pork tender at one end, tenderloin tender on the other. Leftovers, will be second steak reheated with spatzle and the gravy. Brad

Hope ya feel better Brad..

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Originally posted by STUD figmo Al

Hope ya feel better Brad..

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Thank you. This is day 1 of feeling better, I hope.  I could have a cold or could have a Covid.  Not sure which.   

I feel better just looking at that pork steak meal!!! Damn!!! When I was visiting my mother last week, she had thick pork steaks I grilled with BBQ sauce. Gotta love the fatty crispy charred edges!!!
Brad, tell Marilyn she’s hired!!!
Slammer!!!

Roast beast..mashed tadders.n.gravey.. :0)

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Originally posted by STUD figmo Al

Roast beast..mashed tadders.n.gravey.. :0)

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Looks great!  BTW, Marilyn hates it even if I just gets here hands in the shot.  ;-)  Brad