Comments on: Menu Monday

By: Bramble

Bramble — Wed, 31 Oct 2007 04:54:07 +0000

lentil casserole recipe please?
i’ve found it’s easiest to de-rind brie when it’s nice and cold, should just peel right off…
(I highly recommend the meat ball subs at the fair. any of them. all of them. mmmm)

By: Heather

Heather — Tue, 30 Oct 2007 10:09:50 +0000

Margo 1 – It’s just some fun shaped pasta I picked up when I was being bad at World Market the other day. (Being bad = spending money)

Margo 2 – Years ago I had apple brie soup at this fancy schmancy restaurant in the Twin Cities. Every year since I’ve wanted it. The rind and cubing won’t be that bad, just a little messy. I’ll do it earlier in the day when I first pull it from the fridge.

By: Margo

Margo — Tue, 30 Oct 2007 02:03:32 +0000

Oh wow, spare ribs, collards, and butter beans. That sounds sooooo good! Do you cook your collards to death with some meat? I know that’s the traditional southern thing. . .
I’m very curious about the apple brie soup. I looked at the recipe – taking the rind off of brie does NOT sound like fun
Great combos, as usual!

By: Margo

Margo — Mon, 29 Oct 2007 23:46:26 +0000

What’s halloween pasta?

By: Heather

Heather — Mon, 29 Oct 2007 13:26:33 +0000

LOL No, I just wrote the menu plan before coffee. It’s an acronym, most call it something along the lines of Leftover Buffet.

By: chocolatechic

chocolatechic — Mon, 29 Oct 2007 13:06:51 +0000

C.O.R.N.?

You are only eating corn for supper?