What's for dinner?
Mar 15, 2021 | 3:48 pm
#4186
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We're going to try the viral tiktok tomato and feta pasta recipe tonight. Anyone try it and have tips? I've already heard we should use two pints of tomatoes and possibly add thyme. We got a high quality feta from Fresh Farms when we went there a couple weeks ago. (They have a feta counter!) And I have a short pasta to use.
Pretty sure itll be pizza and salad tonight. Goal is a better version of Detroit pizza.
ooh thank you again for this bok choy trick. Used it today!
Last edited by iluv2fly; Mar 23, 2021 at 1:05 pm Reason: merge
Mar 15, 2021 | 4:57 pm
#4187
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Bratwurst and mashed cauliflower.
Mar 15, 2021 | 5:58 pm
#4188
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
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Location: Chicago, IL, USA
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Mar 15, 2021 | 8:50 pm
#4189
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Mixed green salad
leftover chocolate fondue
dippers: organic strawberries & bananas, broiled marshmallows, Rice Krispie treats
leftover chocolate fondue
dippers: organic strawberries & bananas, broiled marshmallows, Rice Krispie treats
Mar 16, 2021 | 6:43 am
#4190
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Last night - ginger-soy marinated flank steak. Spaghetti squash made into a Thai noodle salad with homemade peanut sauce.
I see chicken breasts thawing in the fridge so apparently we're having some sort of chicken tonight.
I see chicken breasts thawing in the fridge so apparently we're having some sort of chicken tonight.
Mar 16, 2021 | 9:46 am
#4191
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Last night's lazy dinner. Took some (home-prepared) carnitas from the freezer, chopped into little bits and sauteed with onions, added some (home-roasted) tomatoes, then poured a box of TJ's roasted tomato soup over this in the pot, heated and served with warm baguette. Good meal for a cold day.
Mar 16, 2021 | 10:51 am
#4192
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
Join Date: Jul 2003
Location: Chicago, IL, USA
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We're going to try the viral tiktok tomato and feta pasta recipe tonight. Anyone try it and have tips? I've already heard we should use two pints of tomatoes and possibly add thyme. We got a high quality feta from Fresh Farms when we went there a couple weeks ago. (They have a feta counter!) And I have a short pasta to use.
Mar 16, 2021 | 12:31 pm
#4193
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Verdict: It was good but not mind-blowing. That said, it's an easy two dish meal that requires very little effort so might be good on a busy weekday. If I made it again I'd throw some kind of protein in it. Also, I found the tomatoes didn't burst automatically so I used the pastry dough blender which worked save for a burn from the juice of a bursting tomato.
Mar 16, 2021 | 1:41 pm
#4194
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
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I blister them for other dishes but don't set out to intentionally burst them. Or I just cut them in half before cooking.
Mar 16, 2021 | 7:48 pm
#4195
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Corned beef is really good. Omg. Its tender, just like the dogma.
best of all, my spouse had 2 slices and said that we dont need to have it on rye tomorrow so I can avoid buying rye!
Im going to have a lot of leftovers.
best of all, my spouse had 2 slices and said that we dont need to have it on rye tomorrow so I can avoid buying rye!
Im going to have a lot of leftovers.
Mar 16, 2021 | 7:55 pm
#4196
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My corned beef was done way earlier than expected . I didn't do cabbage because I have rye bread so will do sandwiches tomorrow .
yeah, I know I am a day early for the beer.
If I am traveling on St. Pat's day, I bring along my food coloring . I have had green beer in Kenya and in Shanghai ....it is pretty funny to see the look on the local's faces.
yeah, I know I am a day early for the beer.
If I am traveling on St. Pat's day, I bring along my food coloring . I have had green beer in Kenya and in Shanghai ....it is pretty funny to see the look on the local's faces.
Mar 16, 2021 | 8:15 pm
#4197
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My corned beef was done way earlier than expected . I didn't do cabbage because I have rye bread so will do sandwiches tomorrow .
yeah, I know I am a day early for the beer.
If I am traveling on St. Pat's day, I bring along my food coloring . I have had green beer in Kenya and in Shanghai ....it is pretty funny to see the look on the local's faces.
yeah, I know I am a day early for the beer.
If I am traveling on St. Pat's day, I bring along my food coloring . I have had green beer in Kenya and in Shanghai ....it is pretty funny to see the look on the local's faces.
Mar 17, 2021 | 3:09 am
#4198
Join Date: Oct 2002
Location: SFO
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Posts: 8,609
I'm trying to get back into low carb, so dinner tonight was a ribeye steak topped with arugula and shaved parm, with asparagus and half an avocado on the side.
Mar 17, 2021 | 8:19 am
#4199
Join Date: Feb 2020
Location: Northern New Mexico
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I usually just put them in a sauce pan and heat them over medium heat (strong simmer) with a lid on until they break down. Has worked for me in the past, but may work better for some types of tomatoes.
Mar 17, 2021 | 10:07 am
#4200
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I do it all the time and use them in place of a sauce on pizza.... make them in the toaster oven. I just put them on foil with olive oil, herbs, garlic . But they can also splatter so best to cut in half.