We went over to mumses and Mr. Paul’s for a rapture party weekend. This dish was made with angel hair pasta and we whipped up a batch of devil’s rain dressing to go with the greens.
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We’ve been experimenting with crock potting curried chicken with some success (more or less) but it has left us with a couple bags of curried chicken carcasses. I am loathe to let bones go without making them into some sort of stock so I looked up “curried soup” recipes, since I figured the bones would be sorta curried anyway and I might as well match the spices. As usual, AllRecipes (DOT COM!) did me proud with this recipe: Vietnamese Style Vegetarian Curry Soup
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I even cut out little piggies for the pie…which were almost stegosauruses because I wasn’t about to go fishing through 40 jumbled up cookie cutters and steggie was on top. Fortunately piggy wasn’t much further down so the proper animal was cookie cuttered. Not to say that dinosaurs aren’t also proper on a pie, it’s just that pigs seemed more appropriate at this time.
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Rob was grousing about A2 not having any decent Moroccan restaurants in it so I said to myself, “How hard can it be to cook Moroccan? I’m a decent cook, I bet I could do it.” SO I set off to gather me some recipes. My one hindrance being that I know jack about Moroccan food but I didn’t let that stop me. I found a bunch of tasty looking recipes, printed them off and planned some eats. My first recipe comes from Epicurious and was the most interesting looking of the lot.
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The original was for chicken breasts but when you are up to your ears in BOGO pork chps you learn to improvise.
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From the weekend of food fail: Baparoma crunchy tater chicken marinara.
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Inspired by the Nero Wolfe “Beef Braised in Red Wine, we made us a chunk of tasty pork. And then we set it on fire!
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I wasn’t particularly looking for a pumpkin soup recipe, mostly because I do not like pumpkin soup, but rather I was looking for something to do with the cooked pumpkin I had on hand that wasn’t pumpkin bread. That particular pumpkin hunt turned into Pumpkin Cream Cheese Muffins (and bread) but along the way I stumbled on a Thai pumpkin soup recipe. This sounded intriguing so I picked up two pie pumpkins and started souping.
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Pie pie pie pie, pie pie, pie pie pie pie! What better Thanksgiving post than pie?
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Behold! Thanksgiving Turkey!
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This is the last dish from the great DQ 40th birthday extravaganza; duck on fire!
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The first real recipe out of Baparoma: Pork Wellington. We don’t do beef at the Q house and apparently lamb is too tiny to get a good tenderloin from so we went with pork instead.
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I originally made these last week for our office parTAY but I think I made a double batch and then I got tired of making muffins so I bagged the rest. Whilst poking about the fridge, I found the batter again so I thought I’d make it up. Except I didn’t have enough to really do a whole batch of muffins, ergo the loaflets.
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