Dinner Tonight, October 1st

jmcquown said...

Quoted message said:

Red beans & rice with andouille sausage. Sorry, I use the Zataraine's
mix. I've made RB&R from scratch a few times using Paul Prudhomme's
recipe but it's way too much fuss for just myself. I'll add some extra
onion and garlic. And I picked up some bulk Andouille sausage which I
will brown, throwing in about 1/4 cup of minced onion and 2 cloves of
garlic as the spicy pork sausage browns. A nice one pot meal with
leftovers I can freeze. I have some chilled mixed fruit for dessert.

Jill

I carefully nibbled down two 1/4 lb. grass fed buffalo burgers topped with
Monterey Jack cheese, served bloody on toasted TJs organic whole wheat
hamburger buns, no condiments. Enjoyed with a SMALL pile of TJ's Hawaiian
salted potato chips and a tall glass of Minute-Lemonade. A "take no
prisoners" dinner, around these parts!

<BURP>

Andy

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Red beans & rice with andouille sausage. Sorry, I use the Zataraine's
mix.
I've made RB&R from scratch a few times using Paul Prudhomme's recipe but
it's way too much fuss for just myself. I'll add some extra onion and
garlic. And I picked up some bulk Andouille sausage which I will brown,
throwing in about 1/4 cup of minced onion and 2 cloves of garlic as the
spicy pork sausage browns. A nice one pot meal with leftovers I can
freeze.
I have some chilled mixed fruit for dessert.

Sounds good, Jill. I love RB&R. Haven't made that for quite awhile.

Dinner tonight for us was cheese tortellini with a tomato-cream sauce (I
cheated with canned diced maters and added fresh basil, garlic, and cream).
Served with a green salad and garlic bread.

Mary

On Mon, 1 Oct 2007 19:14:08 -0500, "jmcquown" <[email hidden]>

Quoted message said:

Red beans & rice with andouille sausage.

Sounds good, can you express email me some of that?

😉
--

History is a vast early warning system
Norman Cousins

In article <[email hidden]>,

jmcquown said:

Red beans & rice with andouille sausage. Sorry, I use the Zataraine's mix.
I've made RB&R from scratch a few times using Paul Prudhomme's recipe but
it's way too much fuss for just myself. I'll add some extra onion and
garlic. And I picked up some bulk Andouille sausage which I will brown,
throwing in about 1/4 cup of minced onion and 2 cloves of garlic as the
spicy pork sausage browns. A nice one pot meal with leftovers I can freeze.
I have some chilled mixed fruit for dessert.

Jill

We are eating leftovers tonight.
What you are eating sounds more interesting. <g>
--
Peace, Om

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