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Thread: What we're eating

  1. #1
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    What we're eating

    For dinner, I'm having baked chicken thigh with sauteed collared greens and a glass of Smoking Loon pinot noir.



    What are you eating?

  2. #2
    gryffindor Hermione's Avatar
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    That is gorgeous and looks delicious. You make that yourself?

  3. #3
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    Quote Originally Posted by Hermione View Post
    That is gorgeous and looks delicious. You make that yourself?
    No, Jesus did, for which I thank him!

    (Yes I made it)

    (But don't tell Jesus I said that)

  4. #4
    gryffindor Hermione's Avatar
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    Well, that's whot I thawt.

  5. #5
    Senior Member skip's Avatar
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    I had wild mushrooms in a port sauce over brioche, steamed cauliflower with dill Havarti, asparagus with raspberry balsamic vinegar, and pumpkin pie.
    Yes, I smell like a horse. No, I don't consider that a problem.

  6. #6
    non-canonical Light Leak's Avatar
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    ^
    Dill Havarti. Yum!

    (I was going to use that drooling emoticon, but it seems we don't have it.)

  7. #7
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    "Texas-sized" Chicken fried Steak

    Is this just a Texas thing, or does every state have boast about its ostentatious displays of gluttony and excess? If so, how does a Delaware-sized chicken fried steak compare to a Texas one?

  8. #8
    gryffindor Hermione's Avatar
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    It's just Texas. The rest of us try not to brag about being fat dolts so much. Not that we're fat. We're prolly the two skinny people left in the States. Hey, hand over about Dallas/Fort Worth of that thing. I'm starved.

  9. #9
    Meae Musae Servus Hephaestus's Avatar
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    Rice with a curry roux.
    For some, "how", not "why", is the fundamental unit of measure for curiosity. This divergence is neither parallel, nor straight. Where one might have a "why?-5" problem, it might only be a "how?-2" question. But then, there are also many things where the "why?" is immediately obvious but the "how?" is best measured in centuries of perpetual wonder. Both approaches have their drawbacks.

    If one is superior, the other is unaware of it.

    --Meditations on Uncertainty Vol ξ(x)

  10. #10
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    I had a plate of local lettuces with charred brussel sprouts, pomegrante seeds, pecorino, red onion, and vinaigrette, with a side of broccoli with chili flakes saute in butter and red wine, some sliced tribeca oven baguette with homemade butter and outer banks fleur-de-sel, and a few bites of macaroni au gratin. Plus a tex mex mule, and finished it all off with a cup of coffee. It was delicious.

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