Someone made me spanacopita for dinner. I'm eating the leftovers as we speak. What are you noching

[applegrove]

on tonight?

[olddots]

1. I'm having Bosco on an OLD GOLD straight

for desert its FLUFFO on Tootsie pops then Alka Seltzer ..........

[Moondog]

2. Take out Thai.

Red curry chicken, and chicken pad thai. Good. Very good even. But not great. Gonna try another place next time.

[Tuesday Afternoon]

3. lemon pepper chicken, potato salad, cole slaw and chocolate milk.

[Moondog]

4. And chocolate milk?

What, are you cleaning out the leftovers in the back of your refrigerator?

[Tuesday Afternoon]

5. as a matter of fact, yes. -

and I love milk and chocolate makes it more better. yes, it was very satisfactory.

[Moondog]

6. Not meant as a criticism. Just an interesting combination.

[Tuesday Afternoon]

8. no offense taken ... I guess cleaning out the fridge does lead to weird menus

but, honestly it was dee-lish

[Recursion]

7. Cardamom / red pepper / curry lamb shank

My Bengali mother in law taught me this one.

[MiddleFingerMom]

9. M-m-m-m, Greek food. My girlfriend and I in Pennsylvania used to to go a nice Greek place...

.
.
.
... that had a dinner-for-two special for $25 (this was back in the 80's).
.
.
.
A glass of wine (I never found a Greek wine that I liked -- retsina in particular tasted like it have been
filtered through a creosote-soaked telephone pole... which made PERFECT sense when I learned that
some vintners still follow the ancient practice of adding Aleppo Pine resin -- then-used to seal the
wine vessels and now added to keep the original taste). We usually ordered two Cokes as substitutes.
.
Two bowls of Avgolemono soup -- M-M-M-M-M-M-M-M!!!!!
.
An enormous dinnerplate-sized Greek Salad to share.
.
And a platter that had, I kid you not -- six or seven full-sized servings of Greek entrees.
.
.
.
YOWZAH!!! BEST deal ever!!! We'd go home with enormous doggie bags.
.
My favorite entrée by far was a lamb-and-artichoke stew.
.
.
.

[applegrove]

10. One of my mom's caregivers is of greek heritage. She likes to cook so I let her. I'm

getting to be a big fan of stuff like this and musaka. I didn't grow up eating ethnic food but I'm making up for that as I age. My parents liked it too.

[MiddleFingerMom]

11. MiddleFingerMomMom didn't allow too much "food pickiness" -- I didn't have to eat fish...

.
.
.
... nor asparagus (both of which would have me loudly gagging at the table -- when we had
fish, I got PB&J's and was perfectly happy). She was an excellent cook -- but she specialized
in American comfort food -- spaghetti & meatballs was as ethnic as we got.
.
.
When I got to Germany, I knew I had a choice to make -- stick to hamburgers and the like
or make a conscious effort to at least TRY everything.
.
.
"Everything" was my decision, and I've often been delighted and very very rarely disappointed.
.
.
.

[GentryDixon]

12. I baked a chicken.

I made a rub of rosemary, thyme, garlic, salt, pepper, olive oil & balsamic vinegar.

Served with steamed broccoli & wheat loaf from Trader Joe's.

It was pretty yummy, and there is enough chicken left over for sandwiches.

[Arctic Dave]

13. Ham and turkey sandwich w/ pop chips.

I'm home alone so it's just me and Monkeeh.

[Kali]

14. kind of curry stew

pkg of drumsticks, browned then simmered with a ton of onions, curry seasoning, garlic and water. tossed some chunks of squash, jalepenos, green chilis, and more onions for the last few minutes. all over rice.

[Paulie]

15. Corned beef and cabbage

Only a couple pounds more to go and all the leftovers are done.

[solara]

16. Hmmm chocolate covered Goji berries and popcorn

oh, and water


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[Dyedinthewoolliberal]

17. Salad

with tomato, cuke, kalamata olives and smoked salmon. Also a side of roasted asparagus.......... life is good!

[becca da bakkah]

18. Peanut Butter and Celery....

....And a caramel Easter bunny, sneaked from my daughter's Easter Basket.

[talkingmime]

19. This morning I'm noshing on nothing. I'll probably have a pickled egg for lunch.

I make them pretty regularly. My wife has a coworker who raises chickens and has more eggs than she knows what to do with. She brings home a couple dozen a week. I use a 1/2g mason jar, fill it layers of eggs, beets, and pearl onions (with pickling spice) and sometimes toss in a few pepperoncini. Add the beet juice and white vinegar to fill and try to wait two days for them to be ready. I never make it that long.