Prog Chefs Unite!!!

Slartibartfast wrote: Bleeaaagghhhh. But then I never really cared for pickled cucumbers.  I did try bright green one at a deli on my first trip up to New York with my wife.  That was one tasty sucker.

Well now there's your problem.  You're not supposed to suck on them. 

As far as the chicken went, it was decent.  My wife raved about it.  Now she wants ice cream.  Well she'll have to wait till tomorrow because I cannot legally drive. 

My wife is in her second trimester, and while trying to decide what to have for supper, she suggested lemon chicken, then got a psychotic look in her eye.

"Or pickle juice." 

And so, being the kind of husband I am, I will be cooking chicken breasts in pickle juice with dill and sauteing pickles to go with it and pairing it with a risotto. 

If anything, I've at least for a bottle of Riesling. 

Epignosis wrote: A surprise impromptu marinade: Beer, garlic, parsley, salt, pepper, McCorkmick's Montreal chicken spice, teriyaki sauce, red wine vingegar, and olive oil. Let's see what happens after it hits the grill and then hits our plates.

I see, and you have marinated yourself in this or at least one of the ingredients?

Starting some light stretching and breathing exercises to get in shape for the marathon of preparing the family stuffing.  It's a chore.

Also taking over the mashed potatoes, another of Dad's signature items.  Gonna be a sad T-day this year, but what else to do but be buoyed by the food.  I'm in. 

Epignosis wrote: Last night went off okay, but I wasn't pleased with everything I cooked.  It didn't help that one guy was wasted before 2nd course.  Tonight I fixed a corned beef brisket- a favorite of mine this time of year.  It's almost 4 pounds of meat, and I'm the only one around here who will eat it.  My wife thinks it is too fatty.  While I like the brisket, she and I do think alike as it were.

I've loved the fatty parts of meat since I was a kid. 
And pork cracklin, yummm.

It's rather a good thing I've come to love well prepared vegetables over the years.

But you know, four pounds of meat can go a long way even with several mouths to feed...

Last night went off okay, but I wasn't pleased with everything I cooked.  It didn't help that one guy was wasted before 2nd course. 

Tonight I fixed a corned beef brisket- a favorite of mine this time of year.  It's almost 4 pounds of meat, and I'm the only one around here who will eat it.  My wife thinks it is too fatty.  While I like the brisket, she and I do think alike as it were.

I should be able to make it in time for dessert.  Not sure about the other items, although I assume hen tastes just like chicken.

Sounds good Rob, I'll pass on the Cheesecake, got any vanilla ice cream?

Breakfast: Baked eggs. cut out a circle in the middle of a slice of good white bread, place in rubber muffin tin. crack a egg onto it, put a little cream on it, a little tyme, salt, pepper, cant remember hoe long to put it in the oven for.

The pepper looks to me like a Poblano.