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what did you eat and drink
#91
Gosh curry man bazz!
[COLOR="Purple"]As I grow to understand less and less,
I learn to love it more and more.
[/COLOR]
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#92
I'll bring some curried lamb, saffron rice, roast peppers and a Merlot.
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#93
Awsome the first anual 'Curry Band' night shall be under way soon enough.
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#94
I am in, as long as some one brings breath mints.
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#95
Made a red pepper / yellow and red tomato and olive quiche for lunch. Then got the nephew and niece to make brownies which I filmed... they did a wonderful job at the tender ages of 5 and 7 Confusedmile:, the sweethearts. There are absolutely NO brownies left, as I speak to you.
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#96
princealbertofb Wrote:Made a red pepper / yellow and red tomato and olive quiche for lunch. Then got the nephew and niece to make brownies which I filmed... they did a wonderful job at the tender ages of 5 and 7 Confusedmile:, the sweethearts. There are absolutely NO brownies left, as I speak to you.


That quiche sounds wonderful. I have some red and yellow peppers also Roma tomatoes in my garden. I was gonna just freeze them, but I think I have a better idea now.
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#97
CurtCB Wrote:That quiche sounds wonderful. I have some red and yellow peppers also Roma tomatoes in my garden. I was gonna just freeze them, but I think I have a better idea now.
It was a great quiche. Unfortunately not really enough to go around for seconds or thirds with the large family gathering... but definitely 'one for the restaurant'... Wink
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#98
It's always been my dream to be a chef. Unfortunately I went into the family business and then sold out and became an Oil company whore.:tongue:
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#99
Then you can be a chef for your friends and family and acquaintances;.. much less stress than really running a restaurant, I'm sure (and probably just as satisfactory). Good luck with the pepper / tomato quiche.
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I had a Ratatoullie (kind of my own version), and some roast chicken and potatoes this weekend and have been eating the leftovers since then. As of tonight all i have left is about a quarter pot of Ratatoullie. Good stuff and pretty easy to make.
Richard
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