What's cooking? Week of 9/24

[tbb113]

Here is my tentative plan. I'm busy Tuesday, Wednesday and Thursday night so those nights are open for revision :)

Friday - Kol Nidre (night before Yom Kippur)
Chicken soup with Kreplach
Garlic LIme Chicken (bumped from last week)
Squash
Challah

Saturday
Either leftover Hungarian Goulash and/or Flank Steak

Sunday
Out for an early b-day dinner with a friend (me)
Pasta and Sauce - boys

Monday
Moroccan Braised Beef - Epicurious

Tuesday
Some type of chicken - boys
Out for supper club planning meeting - me

Wednesday - my birthday and back to school night
OUT - boys fast food with grandparents
Leftovers/Out - me

Thursday
Chicken, Corn and Green Onion Rotini - CL May 03

[tperes]

I am excited about this thread b/c I actually have a plan this week!

Tonight -- probably grilled cheese sandwiches. We are having a large cookout tomorrow, and I have to prepare stuff for that.

Saturday (Cookout!) --
smoked pork chops a la my DH
corn fritter casserole
pumpkin cheeseball
blueberry gingerbread cake
and whatever other people bring

Sunday -- leftovers

Monday -- Thai tofu and squash curry

Tuesday -- lentil and potato stew

Wednesday -- Twice baked sweet potatoes with spinach and cocnut milk or spicy pumpkin enchiladas

Thursday -- leftovers

Friday -- homemade pizza


Can you tell I have been copying recipes like mad from the BB these past few weeks?

I will probably make a double recipe of either the lentil and potato stew or the spicy pumpkin enchiladas to take friends of ours that have a 6-week old!

ANy suggestions on what to serve with the stew or enchiladas?

[kristalsnow7]

I've been absent from this thread for a while, but am finally feeling motivated again after receiving the new Eating Well this week! :)

Sunday
Spicy Turkey Burgers (BA, 8/04)
Olathe Corn Soup with Chiles and Manchego (F&W, 8/04)

Monday
Fettuccine with Shiitake Mushrooms and Basil (EW, Fall 04)
Warm Green Bean Salad with Toasted Walnuts (EW, Spring 04)

Tuesday
Chicken Breasts with Roasted Lemons (EW, Fall 04)
Orzo Salad with Heirloom Tomatoes and Herbs (BA, 8/04)

Wednesday
Penne with Braised Squash and Greens (EW, Fall 04)
Spinach Salad with Goat Cheese and Pine Nuts (EW, Summer 04)

Thursday
Beer-Battered Tilapia with Mango Salsa (EW, Fall 04)
Brown Basmati Rice

[Pony]

Hi Kristal!!!!! Waving from the across the country!!! Your menu looks AMAZING, please post reviews!!

FRIDAY
Leftover Marinated London Broil(clbb Tizzylish)most likely in pita bread
Leftover Cheesy Orzo Rachel Ray
Salad

SATURDAY
Sweet-Ginger Tofu clbb gaja
Stir-Fried Broccoli, Mushrooms and Peppers VCFE
Thai Coconut Rice JOC

SUNDAY
Curried Chicken Penne with Fresh Mango Chutney CL 6/04
Salad

MONDAY
Stuffed Peppers clbb??
Salad

and leftovers for the rest of the week b/c of evening meeting stuff.....

MISC.
Banana-Oatmeal Bread CL??

Michelle

[kristalsnow7]

Originally posted by Pony
Hi Kristal!!!!! Waving from the across the country!!! Your menu looks AMAZING, please post reviews!!


Hi Michelle!!! How's Houston treating you? I'm sure you are loving your new home! We miss you up here!

Your menu looks amazing, too! I'll definitely post reviews next week! :)

[Pony]

Originally posted by kristalsnow7


Hi Michelle!!! How's Houston treating you? I'm sure you are loving your new home! We miss you up here!

Your menu looks amazing, too! I'll definitely post reviews next week! :)

Houston is treating us great! As long as we don't flood this weekend :eek: . The house is adorable..just need to figure out what to do with the yard, the lady who used to live there had a huge green thumb and I'm at a loss :p .
And I've even got to hang around another BB'er, Rebecca. She has been wonderful, helping me figure out where to eat and shop :D and it is nice to have a girlfriend!

back to the menus.....;)

[zackaboo]

tperes,

Is that twice baked sweet potato a recipe or a creation of your own? That sounds really good!

[gertdog]

Here's what I'm planning on, in no particular order:

Tahini Tabbouleh (Essential Vegetarian Cookbook by Diana Shaw)
Roasted butternut squash

Broccoli Raab with Linguine (same as above)
Green salad w/ avocado buttermilk dressing (same as above)

Orecchiette with (soy) Sausage and Peppers (Everyday Food Sept. 04)
Steamed green beans
Salad

Lentils and potatoes (posted by Bob)
Green salad
Broccoli

Bell Peppers with Corn and Cheese Filling (Essential Vegetarian Cookbook)
Green salad
Vegetable TBD

[Alethea]

I probably should hold out for the October CL or my fall EW, but I'm grocery shopping tonight so this is the plan.

Friday-
Open-Face Wild Mushroom and Fontina Sandwich -- BA
green salad

Saturday-
Chicken Shiraz with Porcini Mushrooms and Whole Shallots -- BA
braised greens, barley

Sunday-
Tunisian Chickpeas with Spicy Vegetables -- Mediterannean Diet Cookbook
whole wheat couscous

Monday-
Supper Soup of Sweet Squash, Farro, and Beans -- The Italian Country Table
wilted spinach salad

Tuesday-
Baked Halibut with Warm Sherry Onion Vinaigrette -- epicurious
brown rice, zucchini

Wednesday-
Thai Tofu with Red Curry Sauce and Coconut-Scallion Rice -- NewMrsG
chinese long beans

Thursday-
Tagliatelle with Rosemary and Lemon -- The Provence Cookbook
Twice-Cooked Beets with Chianti Glaze -- epicurious
spinach

[swquilts]

I actually did mine early (and for the first time in a long time :rolleyes: )

Tonight:
Out and grocery shopping

Sat:
Wienerschnitzel w/family
Rice Pilaf
Green Salad
Mustard bread

Sun:
Beef Bourguingnonne w/Egg Noodles - CL 9/04
Steamed artichokes

Mon:
Slow Cooker Lasagna - CL Superfast
Green salad

Tues:
Pepperoni, Provolone & Pesto Strombolis - CL 9/04
A green veg of some sort

Wed:
Maple Glazed Salmon - CL Superfast
Nutmeg Zucchini - same
Rice of some sort maybe

Thurs and Fri - ?

[karen w]

I already have a plan as well this week. My menu has been dictated by the garden this week(and that's a good thing!;) ).

Friday: Erev Yom Kippur. Nothing fancy or traditional as I still have a few leftovers in the fridge. Green Chile Rice Bake, salad, asparagus.

Saturday: DH and I going out to dinner and a show to celebrate my b-day which is today(9/24).

Sunday: May be out or leftover Squash, Leek and Apple Gratin with Chicken Breasts prepared somehow(prob. Carmelized Onion Chicken).


Monday: Eggplant with Goat Cheese and Tomato Mint Sauce. I make this every summer/fall with the eggplant we grow in our garden, and it's finally ready! Serving over homemade tomato fettuccine and salad.

Tuesday: DH out with the boys; DD and I on our own.

Wednesday: Winter Squash Lasagna-BB with some modifications from me(I can never leave well enough alone!:D )This will use up the last of the garden winter squash. Side TBD-prob. veggie and/or salad of some sort.

Rest of week-LEFTOVERS!

Misc: Sun Dried Tomato and Tortellini Soup-I'm making it with escarole instead of bok choy, Turkey Pesto Meatballs, Navy Bean and Red Pepper Soup(?).

Have a good week everyone!

Happy Early B-day tbb113!

Karen

[dsignpeach]

kristalsnow7,

Could you post the chicken breasts with roasted lemons? I went to EW site but it's not one posted.

thanx!

[Terrytx]

Sat:
Marinated Flank Steak-BB-SueK
Roasted Beet Salad with Rasberry Vinaigrette-CL-5/04
baked potatoes

Sun:
Spaghetti (Lindrusso) and meatballs
Ceasar Salad

Mon:
[b]Spicy Pumpkin Sauce Enchiladas-BB-bobmark226
Drunken Pinto Beans with Charred Onions and Chiles-A Year in a Vegetarian Kitchen
Guacamole

Tue:
Seared Pork Tenderloin with Cocoa Spice Rub-BB-linsleyd
Roasted Potatoes with Southwestern Spices-A Year in...
Asparagus with Honey-Garlic Sauce-BB-swquilts

Wed:
Orange-Scented Beef Stir-Fry-EW-fall/04
Miso and Shiitake Mushroom Soup with Sesame Seeds-A Year in..
brown rice

Thur: leftovers

Fri:
Migas with Chipotle Chile-A Year in...
leftover beans
leftover potatoes
Kelly's Maple Cinnamon Cornbread-BB-Linda in MO

Sat:
Tuscan Turkey Burgers with Balsamic Tomato Glaze-BB-pilgrim719
oven fries or corn

[helene]

Originally posted by tperes
I am excited about this thread b/c I actually have a plan this week!

Monday -- Thai tofu and squash curry

Tuesday -- lentil and potato stew

I will probably make a double recipe of either the lentil and potato stew or the spicy pumpkin enchiladas to take friends of ours that have a 6-week old!

ANy suggestions on what to serve with the stew or enchiladas?

Are those recipes on the site? If not, in which cookbook can I find them.

You gave me ideas for my menu.

Thanks
Hélène

[Alethea]

Helene, I'm not tperes, but I think I know the recipes she's referring too. (They're high on my "to try list" too!)

Thai Tofu and Squash Curry (http://community.cookinglight.com/showthread.php?s=&threadid=42489&highlight=tofu+squash) courtesy of Natasha


Jane Brody's Lentil and Potato Stew (http://community.cookinglight.com/showthread.php?s=&threadid=63719&highlight=potato+lentil) courtesy of bobmark226


Spicy Pumpkin Sauce Enchiladas (http://community.cookinglight.com/showthread.php?s=&threadid=57205&highlight=pumpkin) also courtesy of bobmark226.
(I've made these, and they're delish!)

Hope this helps!

[MusicMom]

My menu plan:

Sunday Slow cooker pot roast, mashed potatoes, green beans

Monday Walnut-Chicken Fettuccine (CL 5/04), Salad

Tuesday Potato Soup (CL Slow Cooker Supplement), apple/cheddar muffins (Colonial Williamsburg cookbook)

Wednesday Beef Burritos with leftover roast, Rachael Ray's refried beans (with green chiles and lime), fruit

Thursday Chicken and rice in wine-cream sauce (another slow cooker recipe)

Friday Black Bean with Bacon Soup (I don't remember where I got this recipe from, but it's sooooo good)

Saturday eat out after marching band comptetition

There are a lot of slow cooker meals here- mainly because we're working around marching band practice, music lessons, back to school night, etc.

[kbs]

Here is our menu-

Sunday
Beer Braised Brisket - Cuisine at Home
Rissole Potatoes - CaH
Cauliflower au Gratin- some website ??

Monday
Sundried Tomato Braised Beef - CL 9/04
Spaetzle

Tuesday
Creamy Bow-Tie Pasta w/Chicken and Broccoli - ??

Wednesday
Chicken and Sausage Couscous - Gourmet, 11/93

Thursday
Potato Crust Quiche - Cuisine at Home

Friday
Japanese Steak Rolls - Cuisine at Home
Garlic Lime Rice - CaH

Hope everyone has a good week!
-Kim

[lindrusso]

Saturday
Ribs on the grill
Potatoes Au Gratin with Roasted Garlic
corn on the cob

Sunday
Brunch: scrambled eggs with Fox Point seasoning and Parmesan cheese; ham steaks; fried apples; leftover potatoes au gratin.
Misc: Ooey Apple Sheet Cake (from CLBB, posted by Val)
leftover ribs, etc.

Monday
Gnocchi with Spinach, Gorgonzola, and Walnuts
Salad
cake

Tuesday
BLTs to use up garden tomatoes

Wednesday
Cajun Sausage and Rice Skillet, CL Jan 2004
?????

Thursday
Beef Stew, from CL J/F 2004
????

Friday-Sunday - out of town! :)

Alysha

[NewMrsG]

Here's our plan:

Saturday
Yom Kippur - at friends' for break-fast

Sunday
Greek-Style Scampi - CL Complete
Angel hair pasta
tossed salad with feta and tomatoes

Monday
Chicken burgers with peanut sauce - CL
Grilled stuffed portobello mushrooms - CL
Asian Potstickers - TJ's (frozen)

Tuesday
Grilled Chicken Sausages with Lentils - Sautewednesday
broccoli

Wednesday
Chicken with Apple Cream Sauce - CL
Steamed brown rice
brussels sprouts

Thursday
Beef-Butternut Chili - CL
Challah - Moosewood (frozen from Rosh Hashanah)

Thea - hope you like the curry!

[ramson]

Monday: Pork Chops and cabbage with potatoes

Tuesday: Stuffed peppers, Mexican corn, tomato & cucumber salad

Wednesday: Butter beans and brown rice

Thursday: Chicken breast w/ veggies in foil packets

Friday: Vegetable soup, blueberry muffins or cornbread

Saturday: Steak, baked potato, steamed broccoli

[tperes]

zackaboo,

Here is the recipe for twice baked sweet potatoes with spinach and coconut milk was posted courtesy of bobmark226, and is from
"A Year in a Vegetarian Kitchen" by Jack Bishop.

Here is the recipe:

Twice-Baked Sweet Potatoes with Spinach and Coconut Milk

Recipe By : "A Year in a Vegetarian Kitchen" by Jack Bishop
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sweet potatoes (10-11 ounces each),
scrubbed
2 tablespoons canola oil, plus more for rubbing on the
potatoes
2 tablespoons minced gingerroot
2 teaspoons Thai red curry paste
1 1/4 pounds flat-leaf spinach, stems removed unless
very thin, leaves washed, shaken dry to
remove excess water, and chopped (about 8
cups)
salt
1/3 cup unsweetened coconut milk
2 tablespoons chopped fresh cilantro leaves

Move an oven rack to the middle position and heat the oven to 400 degrees.
Lightly rub each potato with a little oil. Place potatoes on a
foil-lined baking sheet and bake until the skin is crisp and a skewer
slides easily through the flesh, about 1 hour and 10 minutes. Remove the
baking sheet from the oven and set the sweet potatoes aside on a rack to
cool for 10 minutes. Increase oven temperature to 450 degrees.

While the potatoes are cooling, heat the 2 tablespoons oil in a large
saucepan over medium heat until shimmering. Add the ginger and curry
paste and cook until fragrant, about 1 minute. Add the damp spinach,
cover, and cook, stirring once or twice, until completely wilted, about 5
minutes. Add salt and set spinach mixture aside.

Using a folded kitchen towel to hold the hot potatoes, cut each on in half
lengthwise. (If possible, cut so that the flat sides of the sweet
potatoes will rest on the baking sheet.) With a spoon, scoop the flesh
from each half into a medium bowl, leaving 1/4 inch of flesh and skin in
each shell. Arrange the empty sweet potato shells on the baking sheet.

Mash the sweet potatoes in the bowl with the coconut milk until smooth.
Stir in the spinach mixture and cilantro. Adjust the seasonings, adding
salt to taste.

Mound the sweet potato filling into each shell. Bake until the top of the
filling is firm and slightly crisp, about 15 minutes. Remove the baking
sheet from the oven and cool the sweet potatoes on the baking sheet for 5
minutes. Serve. (Straight from the oven, the potatoes are unbearably hot
to eat.)


I can't wait to try these, they sound so yummy!

[dsignpeach]

Alysha,

Can you post the recipe for Gnocchi with Spinach, Gorgonzola, and Walnuts? Sounds delish.

thanx.

[lindrusso]

Originally posted by dsignpeach
Alysha,

Can you post the recipe for Gnocchi with Spinach, Gorgonzola, and Walnuts? Sounds delish.

thanx.

Sure thing! Someone brought this to our recipe club - it was very tasty and the recipe looks super easy.

GNOCCHI WITH SPINACH, GORGONZOLA AND WALNUTS

1/3 cup walnut pieces
1 pound fresh or frozen potato gnocchi
1/2 cup heavy cream (I'll be using milk or fat-free half and half)
1 4-ounce container crumbled Gorgonzola cheese, plus extra for garnish, if desired
1 6-ounce bag baby spinach leaves

1. Bring a large pot of salted water to a boil. In a small skillet, toast walnuts over medium heat, stirring frequently until fragrant, about 5 minutes; set aside. Cook gnocchi in boiling water according to package directions.

2. Meanwhile, in a large skillet over medium heat, heat cream and 4 ounces Gorgonzola cheese until most of the cheese has melted into the cream but some small pieces of cheese remain, about 6 minutes. Add baby spinach and cover skillet. Cook 1 1/2 minutes, or until spinach wilts, tossing once or twice.

3. Drain gnocchi and add to gorgonzola sauce; gently toss to coat. Transfer to four plates. Sprinkle walnuts over each serving and garnish with more crumbled Gorgonzola cheese, if desired. Serve immediately. Makes 4 servings.

Each serving: 444 calories, 35g fat, 13g protein, 22g carb.

[dsignpeach]

Thanks! That looks SO good.

[KValley]

Saturday
Fish with Pineapple Chutney
Curried Squash both recipes from Moosewood Low-Fat Favorites Jasmine Rice with Coconut Milk

Sunday
Colombian Shredded Chicken Steve Raichlen's Healthy Latin Cooking Baked Sweet Potatoes, Steamed Broccoli
Monday
Pinto Beans with Cumin Sour Cream
Bolivian Corn Pudding Steve Raichlen's Healthy Latin Cooking Green Salad

Tuesday
Asian BBQ Chicken CL SuperFast Supplement
Braised Squash and Sweet Onions; Broccoli

Wednesday
Honey-Glazed Salmon CL SuperFast Supplement
Green Beans, Carrots

Thursday
Broccoli Pine Nut Pasta Salad Moosewood Daily Special
Fish with Saffron and Garlic Moosewood Cooks at Home
salad

Friday
Rioja Chicken CL Slow-Cooker Supplement
Wild Rice, vegetables TBD

[zackaboo]

tperes,

Thanks for the post. That looks really yummy!

[kristalsnow7]

Originally posted by dsignpeach
kristalsnow7,

Could you post the chicken breasts with roasted lemons? I went to EW site but it's not one posted.

thanx!

Sure, here it is. :)

Chicken Breasts with Roasted Lemons
Roasted Lemons
3 medium lemons, preferably organic, scrubbed, thinly sliced and seeded
1 tsp extra virgin olive oil
1/8 tsp salt, or to taste
Chicken
4 boneless, skinless chicken breast halves (about 1 pound)
1/8 tsp salt, or to taste
freshly ground pepper to taste
1/4 cup all-purpose flour
2 tsp extra virgin olive oil
1-1/4 cups reduced sodium chicken broth
2 TBS drained capers, rinsed
2 tsp butter
3 TBS chopped fresh parsley, divided

To prepare roasted lemons: Preheat oven to 325. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with oil and sprinkle with salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour). Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Broil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.

Makes 4 servings

Per serving: 202 calories, 7 g fat, 6 g carb, 28g protein, 1 g fiber, 385mg sodium, 40% daily value vitamin C

[Ann Sanders]

I'm just an old fashioned cook.Good Old comfort food for us.
Sunday: Spicy glazed shortribs, corn on the cob, roasted potatoes. Peach cobbler.

Monday: Chicken Piccata, creamy Italian pasta, antipasta salad

Tuesday: Beef Bourguignon, noodles

Wednesday: Pork chops with Mustard sauce, Cheddar mashed potatoes, broccoli with Horserdish sauce

Thursday: Turkey Jambalaya, and cornbread

Friday: Panfired catfish, Cider mustard slaw, diry rice, hushpuppies

[dsignpeach]

Thanks kristalsnow!

[Peggy]

I'll play this week!:)

Monday - Honey-Glazed Salmon (CL Recipe Finder)
Couscous
Glazed Julienne Carrots (CL - Superfast Suppers)

Tuesday - Shrimp and Feta with Angel Hair (CL - Superfast Suppers)
Grapefruit & Blue Cheese Salad (CL - Superfast Suppers)
French Bread

Wednesday - Beef Stew (CL Recipe Finder)
Cornbread

Thursday - Home-Style Meat Loaf (CL Recipe Finder)
Baked Potatoes
Steamed Broccoli

Fri-Sun - Away for the weekend!

Have a good week everyone!

Peggy

P.S. Hi Julie! Nice to see ya!:D

[Terrytx]

Peggy, are you close to a well stocked grocery...I guess what I mean is-are you having any trouble finding the ingredients that you are comfortable with?

[KValley]

Originally posted by Peggy


P.S. Hi Julie! Nice to see ya!:D

PEGGY! I love that we are both making Honey-Glazed Salmon this week- me in Washington State, you in Ireland (right?). I'll wager that your salmon is better- the salmon I had there was the best I've ever tasted, and that's saying something, me coming from salmon country!

You must be having such fun shopping, experimenting with different brands, flavors, ingredients. Is your current kitchen well set-up? Is there a supermarket nearby or are you frequenting several shops? (I can't remember where you are, exactly- small town, city?).

Did you take cookbooks/recipes with you or are you using the web?
Okay, enough for now! Miss you so :)

Julie

[Peggy]

Hi Terry!

I have found the larger grocery stores over here to be very well-stocked. Most small towns have many small family run grocery stores which don't have a lot of variety. However, there are several larger grocery store chains that have just about everything. Tesco is big in Ireland and the UK. It takes awhile to find things, such as sun-dried tomatoes and couscous, but once located the quality has been excellent.

The one thing that I can't get is plain chicken or beef broth in the can. This has caused me hours of frustration!:( I finally found some Campbell's Beef Consumme in England but no broth. Seems like such a basic for soups and stews. I finally resorted to some chicken broth powder which seems to work OK.

The produce is abundant, reasonable and outstanding quality!

Peggy

[Terrytx]

Very good:D I am a little ignorant of things "overseas", but I have thought of you often-wondering what it would be like to try and find the things I needed, to try all the great new recipes that come our way.

[lorilei]

Hey Peggy!
More greetings to you from here. Ah, how I'd love to move my kitchen to Ireland for a while and join you!

Have fun... and take care :)

[Peggy]

Hi Julie and lorilei!

So happy to be back on-line on a regular basis to check in with good friends!:)

Currently, I'm in the suburbs of London staying at a friend's house. Her kitchen is fairly well equipped but the oven is an absolute nightmare. (See post asking for advise on bad ovens!)

Previously, I was in Ireland for 3 weeks in a very small town called Kanturk in County Cork. It was a beautiful home and the kitchen was good but lacking in a few basics such as measuring cups and spoons! :eek: At first I panicked and tried to buy some in town. No such luck - no one stocked them! Then, I just relaxed and figured that after all my years of cooking, I could estimate a teaspoon of this and a cup of that. No problem!:) Worked out great! Just stayed away fom the baking. I joined the local library for a trivial amount and checked out cookbooks on traditional Irish cooking. What a blast! Made several of the recipes including "champ" (a mashed potatoes and peas side dish). Also found out all of the interesting ways they use every part of the animal to feed their families. This was facinating stuff! I must admit that I never got up the nerve to try the local specialty which is tripe!:eek: Also saw pigs head - ala Frank McCourt's memoirs. Saw both in the butcher shops but just couldn't get myself to buy them.

I brought many of my own spices and herbs from home in little labeled zip-lock bags. (A sick woman to those that don't understand, I know!:o) I also loaded many of my favorites recipes onto MasterCook so I just turn on the laplop in the kitchen and I'm in business. Other than that I look at local cookbooks and search the Internet when I have access. Food shopping is my favorite thing to do. I love walking down the street and stopping in at the butcher, the bakery, and the family-owned produce shops. Much better than the big chain supermarkets, but not convenient when you are looking for a specific ingredient. Sometimes, I just buy what looks fresh and go home and figure out how I can prepare it!

Cheers!

Peggy