kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 1:02 PM
- Messages
- 6,018
That 2nd one has muffaletta written all over it.
Did a large vat of unattractive but tasty ragu, with pesky tinned cherry tomatoes that still had rogues ones with skin on them that had me fishing for a minute or two.
That’s about five litres so half for a spag bol and half for a lasagne.
View attachment 133916
And two (only one shown here) of vernplum ‘s Recipe - Dakdoritang (Korean Chicken Stew) not quite finished cooking and without the final fresh topping of chilli, spring onion, sesame oil and seeds.
That’s because I can’t serve it until Moss appears and tells me how to pronounce the blimmin thing!![]()
View attachment 133917
THAT looks amazing!
I'm liking this gals chunkier Olive Salad in the sandwich.
I may add this to the menu for next week ... I have jury duty this week.
So DH maybe on his own or it's gonna be frozen meals and/or take out.
That Italian American little boy is going to cry tears of joy when he 1st eats that muffaletta. It's really interesting it wasn't invented in NY or NJ by someone of Italian descent.
THAT looks amazing!
I'm liking this gals chunkier Olive Salad in the sandwich.
I may add this to the menu for next week ... I have jury duty this week.
So DH maybe on his own or it's gonna be frozen meals and/or take out.
Like as in for muffaletta?hmmmolive salad ya say
I asked Professor Bing and she pointed me towards All Recipes dot com .... anyone have ideas?
I was thinking Olive Salad ...
Tapenade....Your mister likes anchovies. Both of these recipes have them. You can leave them out if you don't like anchovies and just add them to his.
Ms. Mofet's Olive Salad
View attachment 133931
Ms. Mofet’s Green Olive Tapenade
View attachment 133932