pan seared Patagonian scallops
fresh spinach sauteed with a few cloves of chopped garlic
couscous (Near East brand quick cook stuff)

This will be my first attempt cooking Patagonian scallops. (A product of
Argentina.) I *love* scallops but rarely splurge on the really nice big
ones. Those are the only type I've actually cooked myself but how
different could it be? These are just smaller, like bay scallops.

I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
on sale for $7.99. Tonight I'll give them a try.

Anything on your menu?

Jill

jmcquown wrote:
> pan seared Patagonian scallops
> fresh spinach sauteed with a few cloves of chopped garlic
> couscous (Near East brand quick cook stuff)
>
> This will be my first attempt cooking Patagonian scallops. (A product
> of Argentina.) I *love* scallops but rarely splurge on the really
> nice big ones. Those are the only type I've actually cooked myself
> but how different could it be? These are just smaller, like bay
> scallops.
> I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
> on sale for $7.99. Tonight I'll give them a try.
>
> Anything on your menu?
>
> Jill

Being as April 15 has special significance for those of us in the US,
please make sure not to undertake anything too taxing in the preparation
of your dinner.



-S-

On Tue, 15 Apr 2014 13:59:06 -0400, "Steve Freides" >
wrote:

>jmcquown wrote:
>> pan seared Patagonian scallops
>> fresh spinach sauteed with a few cloves of chopped garlic
>> couscous (Near East brand quick cook stuff)
>>
>> This will be my first attempt cooking Patagonian scallops. (A product
>> of Argentina.) I *love* scallops but rarely splurge on the really
>> nice big ones. Those are the only type I've actually cooked myself
>> but how different could it be? These are just smaller, like bay
>> scallops.
>> I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
>> on sale for $7.99. Tonight I'll give them a try.
>>
>> Anything on your menu?
>>
>> Jill
>
>Being as April 15 has special significance for those of us in the US,
>please make sure not to undertake anything too taxing in the preparation
>of your dinner.
>
>
>
>-S-
>

ROFL!! Taxing, heh heh! ;-)

John Kuthe...

On Tue, 15 Apr 2014 13:32:49 -0400, jmcquown >
wrote:

> pan seared Patagonian scallops
> fresh spinach sauteed with a few cloves of chopped garlic
> couscous (Near East brand quick cook stuff)
>
> This will be my first attempt cooking Patagonian scallops. (A product of
> Argentina.) I *love* scallops but rarely splurge on the really nice big
> ones. Those are the only type I've actually cooked myself but how
> different could it be? These are just smaller, like bay scallops.
>
> I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
> on sale for $7.99. Tonight I'll give them a try.
>
> Anything on your menu?
>
Something easy and transportable, like chicken and rice.



--

Good Food.
Good Friends.
Good Memories.

On Tuesday, April 15, 2014 10:32:49 AM UTC-7, jmcquown wrote:
> pan seared Patagonian scallops
>
> fresh spinach sauteed with a few cloves of chopped garlic
>
> couscous (Near East brand quick cook stuff)
>
>
>
> This will be my first attempt cooking Patagonian scallops. (A product of
>
> Argentina.) I *love* scallops but rarely splurge on the really nice big
>
> ones. Those are the only type I've actually cooked myself but how
>
> different could it be? These are just smaller, like bay scallops.
>
>
>
> I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
>
> on sale for $7.99. Tonight I'll give them a try.
>
>
>
> Anything on your menu?
>
>
>
> Jill

Pulled pork on a kaiser roll....

On 4/15/2014 1:59 PM, Steve Freides wrote:
> jmcquown wrote:
>> pan seared Patagonian scallops
>> fresh spinach sauteed with a few cloves of chopped garlic
>> couscous (Near East brand quick cook stuff)
>>
>> This will be my first attempt cooking Patagonian scallops. (A product
>> of Argentina.) I *love* scallops but rarely splurge on the really
>> nice big ones. Those are the only type I've actually cooked myself
>> but how different could it be? These are just smaller, like bay
>> scallops.
>> I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
>> on sale for $7.99. Tonight I'll give them a try.
>>
>> Anything on your menu?
>>
>> Jill
>
> Being as April 15 has special significance for those of us in the US,
> please make sure not to undertake anything too taxing in the preparation
> of your dinner.
>
>
>
> -S-
>
>
Yeah... I should really refrain from cooking and eating on the day my
utility bill is due, too.

Jill

On 2014-04-15 1:32 PM, jmcquown wrote:
> pan seared Patagonian scallops
> fresh spinach sauteed with a few cloves of chopped garlic
> couscous (Near East brand quick cook stuff)
>
> This will be my first attempt cooking Patagonian scallops. (A product of
> Argentina.) I *love* scallops but rarely splurge on the really nice big
> ones. Those are the only type I've actually cooked myself but how
> different could it be? These are just smaller, like bay scallops.
>
> I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
> on sale for $7.99. Tonight I'll give them a try.
>
> Anything on your menu?
>

My wife is baking stuffed pork tenderloin. It is her preferred way to
cook that stuff. She likes the things that I do with pork tenderloin but
is unsure of herself about those things so she leaves them to me. Sides
are rosti, green beans and salad.

On 2014-04-15 1:59 PM, Steve Freides wrote:

> Being as April 15 has special significance for those of us in the US,
> please make sure not to undertake anything too taxing in the preparation
> of your dinner.
>
Good one. That was almost as bad as the radio announcer talking about
tennis and the prize money for the big winners. It is a lot. As he
said,.... always that tennis was a big racquet.

On Tue, 15 Apr 2014 17:38:28 -0400, Dave Smith
> wrote:

> Sides are rosti, green beans and salad.

Did you pick up rosti from a European trip or is it a family dish?


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

mushroom ragu,
spinach pie

Kalmia wrote:
>
> mushroom ragu,
> spinach pie

recipe details requested. Sounds potentially good but...

G.

Kalmia wrote:
<
>mushroom ragu,
>spinach pie

That sounds like a request for kinky sex.

On Thu, 17 Apr 2014 10:14:33 -0700 (PDT), Kalmia
> wrote:

> mushroom ragu,
> spinach pie

White Chicken Chili
Cornbread


--

Good Food.
Good Friends.
Good Memories.