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Baked chicken, a tomato meat pasta cheese dish, garden squash, and artichokes
What Are You Having For Dinner
- Thread starter phideaux
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Room service tonight. Halibut, salmon, clams and prawns covered in bay shrimp and Dungeness crab.
Watched the sun go down over the ocean while we ate. We have a hot tub and a fireplace in this room. Need to try it out soon.
Watched the sun go down over the ocean while we ate. We have a hot tub and a fireplace in this room. Need to try it out soon.
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We don't travel like this much anymore. So I'm trying to rub it in whenever I can.I hope bacpacker is in bed and doesn't see this!!
Oh no. I saw it. And eatin my hart out. That looks so goodI hope bacpacker is in bed and doesn't see this!!
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What if I told that I can hardly move now?
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Dang, I forgot dessert.
Not surprising
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@Mountain trapper did you say it was your anniversary?
Some nice food....I had shrimp, broccoli, rice for dinner.
Some nice food....I had shrimp, broccoli, rice for dinner.
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Our anniversary is coming up on September 22nd. The timing was right for us, we got rid of the cows last week and the snow is still a few weeks away. Plus I'll start trapping in October.
On our way home we'll stop by my sister's and pick up mom and dad.
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We are now. They go down in the valley for winter. Normally we keep them until October, but this year was extra dry and we ran out of grass.
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Will you get them back, or did they go to market?
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We usually bring them back around mid June. The snow should be all gone by then and the grass should be growing good.
Roast chicken dinner with our own roast veg and mash, and stuffing. I am so looking for to it 
despite just eating a late breakfast of scrambled egg, spinach and cheese on a wrap.
despite just eating a late breakfast of scrambled egg, spinach and cheese on a wrap.
Something from Rod's Capricorn Inn: https://www.capricorninn.com/
"What" remains to be ordered
If you want pics, I can pretend this is YELP and I'm not an old 
"What" remains to be ordered
If you want pics, I can pretend this is YELP
and I'm not an old 
I called down and reserved a grill and table at the complex for 5pm. I am going to run to the store and pick up some steaks or thick cut pork chops in a little bit. The ladies provided breakfast so I am going to cook them dinner.
Going to make a dish I call Chicken, Peas, and Biscuits.
Boneless Chicken Breasts, Sharp Cheddar Cheese, Cream of Chicken Soup, Sour Cream, Milk, Minced Onions, Minced Garlic, Poultry Seasoning, Peas, Biscuits, Salt & Pepper.
Easy to make, and makes great leftovers.
Boneless Chicken Breasts, Sharp Cheddar Cheese, Cream of Chicken Soup, Sour Cream, Milk, Minced Onions, Minced Garlic, Poultry Seasoning, Peas, Biscuits, Salt & Pepper.
Easy to make, and makes great leftovers.
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Went with thick cut pork chops brined in water, brown sugar, salt and peppercorns. Will coat them with a homemade rub when they have soaked for at least 2 hours. Also cut up some brussel sprouts, bacon, onions and mushrooms and put them in a foil pack with a spray of avocado oil, a few pats of butter, and some salt, pepper and garlic powder. I wanted a cantaloupe but none of them looked ripe, so I settled for some really good looking peaches.
Sounds great! Is there a recipe for quantities? I'd like to try that myself!
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That sounds delicious. All we're having is shrimp scampi, clam chowder and a shrimp Cesar salad.
I eyeball the brine and the seasoning.
The brine is about 1/2 cup of brown sugar, 1/3 cup salt and 1/4 cup black pepper corns in about 2 cups of water. I get it hot enough to absorb the salt and sugar then add the peppercorns and enough ice to make it about 3-4 cups of liquid. When it's cool I put the chops in a zip lock bag and pour the liquid over them, then into the refrigerator for at least 2 hours. Overnight if I plan ahead. When I remove them I pat them totally dry with a paper towel, hit them with some oil, then rub on the seasoning.
The rub is an even mixture of salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Although I will often add just a little extra garlic powder.
The other 1/2 of the Rod Burger from lunch . Lori will have the leftover 1/2 of her BLT.
. Lori will have the leftover 1/2 of her BLT.
No clue probably the last of the leftovers.
We are on a roll, leftover tacos!!
So I clicked on the left dot instead of the right dot and somehow that meant I signed up for 4-5pm instead of 5-6pm. Oh well, early dinner. Was still good and I hadn't eaten since sunrise so I was due.
My dish is cooking in the oven now.
Dinner in about 15 minutes.
As is my habit when cooking, I'm sipping a bourbon whiskey (Makers Mark)
Dinner in about 15 minutes.
As is my habit when cooking, I'm sipping a bourbon whiskey (Makers Mark)
3-4, depends on the size and thickness. I prefer a bone in thick chop.
I also make a glaze/sauce from time to time that is actually in my BBQ journal:
1 cup BBQ Sauce - I use Sweet Baby Rays
1 cup Brown Sugar
½ cup Pineapple Juice
¼ cup Tennessee Whiskey
2 Tablespoons Minced Onion
3–4 Cloves Minced Garlic
1 Tablespoon Butter
In a small pot melt butter and sauté onion and garlic for 2-3 minutes until soft. Add brown sugar and pineapple juice and bring to a slight boil. Add whiskey and cook at a low boil for 4-5 minutes to evaporate the alcohol. Add vinegar sauce and continue to cook until mixture reduces about 10 minutes stirring occasionally.
