We went for a drive today and wound up in a town we don't visit much, so we stopped at a cute little restaurant and, being a stone's throw from Canada, we had poutine.
We went for a drive today and wound up in a town we don't visit much, so we stopped at a cute little restaurant and, being a stone's throw from Canada, we had poutine.
"Do any human beings ever realize life while they live it--every, every minute?" Emily Webb, Our Town
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Was able to score a great deal on chicken legs, so I seasoned them with paprika, black pepper, garlic and onion powder and popped them in the air fryer. Served them with sauteed zucchini and mushrooms along with a side of brown rice.
Shrimp and grits and cabbage salad
Sunday- Tamale pie
Monday- BBQ burger bombs
Tuesday- Tacos
Wednesday- Biscuits and gravy, eggs and bacon
Thursday- Italian Bake
Friday- Out to eat
Saturday- Pizza
It is almost 25 January, Burns’ Night. We will be attending a Burns’ Supper held by a local historical society. Its proximity put my husband in the mood for haggis, neeps and tatties, so that’s what we’re eating tonight.
Will they address the haggis? that’s my favorite part of our Burns’ night dinners. It’s been several years since we’ve been to oneOriginally Posted by IshbelRobertson
Yes, of course! Wouldn’t be right without it!
Pulled out the last two gourmet burgers for dinner tonight. If we end up with power issues, I would prefer to have these eaten. lol
To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer." Mahatma Gandhi
Be nice whenever possible. It's always possible. HH Dalai Lama
In a world where you can be anything - be kind. Unknown
I made Haluška-- a fried cabbage, onion and noodle dish that's very filling and yummy.
peaceful, easy feeling
We tried Haluska for the first time the other night - definitely a comfort food. DH is a meat eater so made chile con carne tonight. The base is made with various dried chiles stewed into a sauce before adding the meat and other stuff. An elderly neighbor we had in San Antonio taught him how it was made way back when the chili queens served it from little carts downtown.
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