On Thu, 14 Aug 2014 17:36:18 -0600, Mayo > wrote:

> On 8/14/2014 5:31 PM, sf wrote:
> > On Thu, 14 Aug 2014 15:30:15 -0600, Mayo > wrote:
> >
> >> On 8/14/2014 3:19 PM, sf wrote:
> >>> On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:
> >>>
> >>>> On 8/14/2014 9:09 AM, sf wrote:
> >>>>>
> >>>>> Finally decided what I'm going to do with the calamari steaks I bought
> >>>>> (frozen) last week. Dust lightly with a little flour, saute in a
> >>>>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> >>>>> will I serve with it? Broccolini sounds good... what else? Quinoa,
> >>>>> couscous?
> >>>>>
> >>>>>
> >>>> Tasty, maybe the larger pearled couscous?
> >>>
> >>> We call them Israeli couscous and there's one even larger that we call
> >>> Lebanese.
> >>>
> >>>
> >> I vote for Lebanon then. Maybe with some toasted pinon nuts on top and
> >> rough shaved parmesan flakes?
> >>
> >> But they're all good.
> >
> > I'm pretty sure I have Lebanese couscous somewhere, but I'd have to
> > dig around for it. Israeli is right out in the open and I just bought
> > a package of toasted pine nuts from TJ's yesterday.... no block or
> > shaved parmesan in the refrigerator, but I do have finely grated. Not
> > sure I'd want it on my couscous though.
> >
> >
> Alternately, rough chopped Italian parsley and a dash of fresh lemon juice?

I could do that. I was also considering loading it up with finely
diced vegetables and a lemon or basil dressing.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.