Tony, I spotted some store-made chorizo (un-encased) at my nearest New Seasons, so I bought a pound. I'll give it a shot this weekend and let you know how I like it. They'll make sausages for me if I want. Let's try to come up with a date for dinner here at my house, sometime in the next few weeks. Let me know your schedule.
Let's shoot for Sat. the 30th. Let's do it at my house. Would love to get Chad and Barbara, too, if you can track them down. If you want, we can cook together at my house, as I have a big kitchen and six burners, and multiple work surfaces. As far as a theme is concerned, we can always do Tuscan, or Provencale which I've been trying a for a year or so. Planning a trip to Barcelona next Spring, just getting my head into Catalanm too, which of course is not dissimilar to either Tuscan or Provencale.
What!? Does he have schul on Sat.? Friday the 29th is fine, assuming you can get away early, Tony, to cook (assuming you still want to). I'll be here all day, so it's no problem for me. And tell that pain-in-the-ass to join the club!
Yeah John! School's out; reports turned in; summer ahead. All is well and I'll write soon and send along some pictures. Allison got engaged over Memorial Day Weekend. Bout time is what I said, they been living together for three years. More to follow. Rhett
Yeah, 3 - 4 should be fine. We may need a little more time if we do ravioli. Your call. I'll probably be here all afternoon anyway. Otherwise 3:00-ish sounds fine. Let me know by Thusday so I can make sure I have stuff on hand. Let me know what basic ingredients you need (other than the tuna) and I'll let you know if I already have them. As far as beans are concerned, I do have small white beans but not cannellini
Barbara Beard is asking......................Hi Deb......I am going to party this Saturday with a Hawaiian theme........Is there anything "easy" i can make without turning on the oven......Barb....................do you have any ideas to give her?
Hello John! I guess what's bothering me lately, food-wise, is eggplant. I tried stir-frying, which is OK, and lately am experimenting with something involving sliced eggplant with layers of sauce and cheese and spinach, all baked together, which I like a lot. So does my wife, who is an extremely fussy eater. But I find my results to be hit-or-miss. It seems to depend on the thickness of the eggplant slices, and the amount of sauce, and maybe also the cheese... well, everything I guess. So I'm wondering if you have any advice this eggplant casserole, or whatever it is. I need help!