lobster tonight. steamed with salt water

Padrino’s tamales from Costco, fresh corn off the cob, salad, guacamole and chips.
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The lemon tea cake we were discussing a couple of weeks ago was so good, I just had to make it again, though this time I halved the recipe and baked in a loaf pan. I also made it with half sugar, half Splenda so lessen the guilt factor. Reports were that it was just as good as the bundt version.

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Breakfast tacos with egg, bacon and queso fresco.

beautiful....my mouth is watering. I don't usually bake but i used to make something like that with blueberries or raspberries in it. I love lemon with those berries .

Double yum. We need the recipe for that.

I made Corky’s caesar salad last night. It was excellent. Used my own homegrown romaine and her dressing. It is a keeper.

I agree about the recipe! We all need that!

Clearly people don't remember my post from a few weeks ago. :D

https://www.flyertalk.com/forum/dini...l#post32512543

I would make ILUVPARIS's recipe and just add fresh blueberries or raspberries... you will need to dust the berries in some of the dry mixture from the cake and put them in last or they will all sink to the bottom. And of course they will bleed but I think it looks pretty.
Thank you Finkface !! I am so glad to hear that you liked it!! I just finished some of the leftover dressing yesterday (it can get about 3 days out of it in the fridge because I make more than I can use at once). That reminds me that I need to contact my lemon supplier and check on her tree. I can only imagine how wonderful it was with your homegrown romaine. I didn't think homegrown lettuce made a difference until I tried growing some and it is so good. Unfortunately the rodents around here liked it to so I abandoned that idea. I now use the mini artisan heads of romaine from Costco. Or the Little Gem heads that you can find at most larger groceries. https://www.influenster.com/reviews/...lettuce-hearts

:D You know my memory...

Tuna melts with Campbell's tomato soup.

Making the best of my NYT subscription. Today’s brunch.
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Nigella Lawson’s “French Lasagne” made with gruyere (her recipe calls for cheddar).
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Banana cream pie!

Gorgeous cooking - super fun.

I tried to imitate the swirls on the NYT recipe pic. :D

Good move on the gruyere. mmmm. It all looks beautiful.