|
Originally Posted by kipper
(Post 32878712)
I'm whipping up Beef Bourguignon for lunch.
|
Originally Posted by corky
(Post 32878738)
Wow...you make fancy lunches. I hope you have enough for leftovers .
ETA: I didn't snag a photo, but it was so delicious. I added a touch too much salt, so I'll back off on that next time, but the meat was sooooo tender. |
Originally Posted by kipper
(Post 32878712)
I'm whipping up Beef Bourguignon for lunch.
|
Spicy Szechuan Chinese eggplant in garlic sauce (now I know to factor more time for prep) - first time in my life to cook eggplant; Szechuan peppercorns finally leave a good tingle, partly due to tsp quantity!
white rice ling ling chicken potstickers bbc https://www.feastingathome.com/chinese-eggplant/ https://cimg5.ibsrv.net/gimg/www.fly...3866c71b1.jpeg https://cimg7.ibsrv.net/gimg/www.fly...ad4531bbd.jpeg
Originally Posted by JBord
(Post 32878448)
This should be illegal. Start the petition, I'll sign it.
|
Originally Posted by kipper
(Post 32878712)
I'm whipping up Beef Bourguignon for lunch.
|
Great find: Dutch waffle cookies at $2.99 at Trader Joe's for 8 pieces. This delicious treat of this size easily goes for $8 elsewhere. Great & simple holiday gift for subordinates, coworkers, or acquaintances … just add a ribbon or a bow on top!
https://live.staticflickr.com/65535/...486f67aeec.jpg |
Originally Posted by JBord
(Post 32879243)
lol - "whipping up" a slow cooked beef dish :). Sounds like a wonderful lunch!
Originally Posted by ILuvParis
(Post 32879432)
How long does it take you to "whip up?" My recipe takes about 3 1/2 hours.
|
Originally Posted by kipper
(Post 32879898)
:D I figured "whipping up" was one way to describe it.
Mine is about 2.5 hours. |
Originally Posted by ILuvParis
(Post 32880056)
Not Julia's recipe then. ;)
|
Originally Posted by kipper
(Post 32881067)
:D No, not Julia's recipe.
|
Originally Posted by ILuvParis
(Post 32881144)
At any rate, you've inspired me. We'll be having Boeuf Bourguignon tomorrow, though I will make it this afternoon since it always tastes better the second day. .
|
Made a nice pulled pork sandwich, on freshly baked French Baguette, topped with pepperjack cheese. A perfect Saturday brunch.
|
Originally Posted by kipper
(Post 32881163)
I think I'm going to make Beef Wellington on Monday.
|
Originally Posted by corky
(Post 32881266)
Wow---you are doing some fancy cooking!
|
I just made 2 big sheet pans of white chocolate peppermint popcorn to give as gifts and I can't stop eating it. I am feeling sick from all the sugar.
|
| All times are GMT -6. The time now is 5:44 am. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.