Tonights menu....

[Dr Mordrid]

Baked Chinook salmon w/lemon butter dill sauce

Baked stuffed clams (home made)

Spinach pie (home made)

Key lime pie (home made)

Yummy

[Jessterw]

I think I can speak for more than myself when I repeat someone's comment of, "Bastich!"

[Gurm]

Due to the utter lack of free time around here, we tend to make the kick-ass meals on the weekends and then eat leftovers (and, admittedly, a pizza or such) during the week. This weekend's fare includes - but is not limited to:

- Homemade all-day chili (courtesy Julie)
- Homemade lasagne (courtesy yours truly)
- Mandarin orange salad with candied pecans, pearl onion ringettes, and field greens
- Jag (a Cape Verdean casserole of linguica, lima beans, rice, and assorted veggies)
- Corn Bread (ain't nothin' wrong wit dat!)

---------------------------------------------

But yours sounds more upscale. We tend to do the salmon with just dill and lemon, baked in a foil bag. But once in a while I get creative with it.

[Dr Mordrid]

All day chili is tomorrow & lasagna early next week.

Friday is my home made Chicago-style pizza (deep-dish, massive amounts of cheese, massive toppings etc.) done on the BBQ.

Saturday we eat out, probably in Greektown (part of Detroit w/great Greek restaurants).

Sunday we're doing a deep-fried Cajun-style turkey (peanut oil).

[Gurm]

Sunday we're doing a deep-fried Cajun-style turkey (peanut oil).

You'd get along well with my father-in-law. *sigh*

[Dr Mordrid]

Last month we had a street party with at least 10 condos doing Cajun turkeys in our front yard. The whole neighborhood smelled fantastic

[Brian Ellis]

Lamb's liver fried in extra virgin olive oil to just a nuance of rosé in the centre, seasoned, with fresh mixed fresh herbs and smoked back bacon fried in its own fat, served with al dente fresh noodles. This was the night-before-last. Last night, it was a delicious tavvas with pourgouri at our local restaurant. Followed by an excellent metrio.

Tavvas: pieces of lamb oven-stewed for 3 hours with loads of mixed veggies and coriander.
Pourgouri: crushed Bulgarian wheat cooked in stock with herbs and a touch of tomato purée
Metrio: half-sweet local coffee.

[Dr Mordrid]

Pourgouri sounds like cous cous, but not a pasta (either of which I can't go a week without).

Tavvas we have here once a month, but we don't call it tavvas; it's lamb stew.

Can't drink coffee. Throws me into hyperperistalsis

OTOH a couple of days ago we had a huge chunk of corned beef with home grown/ground horseradish (very spicy), purple cabbage (cooked with the corned beef) and mixed roast veggies.

[Brian Ellis]

It's much coarser than couscous. As a guide, each wheat grain is a good 1.5 mm across and is cracked, not ground. http://www.theworldwidegourmet.com/c.../pourgouri.htm
The vermicelli in the above is optional.