baked pork loin chops
brown rice
steamed broccoli

I made my own "shake & bake" type mixture for the chops. Right now I'm
just kicking back waiting for the timer to tell me when to start the rice.

Anything on your menu tonight?

Jill

On Tue, 20 Aug 2013 18:16:56 -0400, jmcquown >
wrote:

> baked pork loin chops
> brown rice
> steamed broccoli
>
> I made my own "shake & bake" type mixture for the chops. Right now I'm
> just kicking back waiting for the timer to tell me when to start the rice.
>
> Anything on your menu tonight?
>

Ratatouille with Italian sausage on the side.


--
Food is an important part of a balanced diet.

jmcquown wrote:

> baked pork loin chops
> brown rice
> steamed broccoli
>
> I made my own "shake & bake" type mixture for the chops. Right now
> I'm just kicking back waiting for the timer to tell me when to start
> the rice.
> Anything on your menu tonight?

Yesterday evening we were very lazy, so I bougth a baguette, some
gorgonzola, parma ham and mortadella bologna-style made by Veroni in
Correggio (RE). Slice the baguette, spread half with gorgonzola, lay
mortadella over gorgonzola and ham over the rest, with some mayo on the ham.
Slice the piece you prefer and go, along with some prosecco brut
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

Sqwertz wrote:
> Spicy recipe. Two
> orders.

Group-killing woman stalker, you LOSE!

jmcquown wrote:
> baked pork loin chops
> brown rice
> steamed broccoli
>
> I made my own "shake & bake" type mixture for the chops. Right now I'm
> just kicking back waiting for the timer to tell me when to start the rice.
>
> Anything on your menu tonight?
>
> Jill

tomatoes stuffed with rice, onions, garlic, bacon, and romano & parmesan,
topped with provolone

garlic bread

corn on the cob

On Wed, 21 Aug 2013 17:20:19 +0000 (UTC), tert in seattle
> wrote:

>jmcquown wrote:
>> baked pork loin chops
>> brown rice
>> steamed broccoli
>>
>> I made my own "shake & bake" type mixture for the chops. Right now I'm
>> just kicking back waiting for the timer to tell me when to start the rice.
>>
>> Anything on your menu tonight?
>>
>> Jill
>
>tomatoes stuffed with rice, onions, garlic, bacon, and romano & parmesan,
>topped with provolone
>
>garlic bread
>
>corn on the cob

Yum. I have not had stuffed tomatoes in ages.

We had porterhouse steak (for Australian cuts see
http://www.biggun.com.au/pdf/Beefand...okingApr08.pdf -
number 7) served with a green peppercorn sauce, hasselback potatoes
and steamed cauliflower, pak choy and snow peas.

Tomorrow I am going to make some slow roasted red capsicums just
because I have a hankering for them.

Halve red capsicums lengthwise, discard membranes and seeds. Keep the
stalks on as these keep the shape somewhat, place in baking tray. Put
two tomato quarters (preferably peeled), a crushed garlic clove (or as
little or as much as you want) and an anchovy fillet in each capsicum
half. Drizzle over some olive oil and season with salt & pepper. Roast
in a low moderate oven for about 1.5 hours. Do not leave the anchovies
out, everyone I have served these to likes them, even people who
usually turn their noses up at anchovies. The anchovies sort of
dissolve.

I love these squashed on a good crusty toasted piece of bread, either
hot or cold, or sered warm with a salad for lunch (and bread to soak
up the yummy juices).

JB

tert in seattle wrote:
>
> jmcquown wrote:
> > baked pork loin chops
> > brown rice
> > steamed broccoli
> >
> > I made my own "shake & bake" type mixture for the chops. Right now I'm
> > just kicking back waiting for the timer to tell me when to start the rice.
> >
> > Anything on your menu tonight?
> >
> > Jill
>
> tomatoes stuffed with rice, onions, garlic, bacon, and romano & parmesan,
> topped with provolone
>
> garlic bread
>
> corn on the cob

Last night, I ate:
- 4 tiny microwaved new potatoes with butter
- one cobs worth of sweet white corn that I froze 2 weeks ago
- a small pile of frozen broccoli with sharp cheddar cheese melted on
- 1/4 chopped garden tomato
- 2 slices of bread and butter
- later at night, a hostess chocolate cream-filled cupcake snack.

I guess that's a diabetics nightmare meal?

G.