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Ham and cheese quesadillas and homemade tomato bisque.

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Wife brought home a couple hunk of Salmon yesterday, so I heated up the grill and laid down in of the mats, what ever they are made of, melted butter added garlic powder, ginger and lemon juice.  Painted up the salmon pieces after I filleted off the skin.   Shook on a little house seasoning, dill, mojo rub (citrus) and a bit of Old Bay.  Smeared some of the butter on the smoking hit mat and laid the salmon on.  The butter browed nicely and flipped them over.  Thinner belly part done just right for mom, the thicker one nice and rare in the middle for wife and i.  Wife added an asparagus risotto (I feel special just typing risotto), and some home made blue berry muffins.  I can live like this.

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2 hours ago, MOPanfisher said:

Wife brought home a couple hunk of Salmon yesterday, so I heated up the grill and laid down in of the mats, what ever they are made of, melted butter added garlic powder, ginger and lemon juice.  Painted up the salmon pieces after I filleted off the skin.   Shook on a little house seasoning, dill, mojo rub (citrus) and a bit of Old Bay.  Smeared some of the butter on the smoking hit mat and laid the salmon on.  The butter browed nicely and flipped them over.  Thinner belly part done just right for mom, the thicker one nice and rare in the middle for wife and i.  Wife added an asparagus risotto (I feel special just typing risotto), and some home made blue berry muffins.  I can live like this.

2020-02-14 17.38.16.jpg

I hope you do live that way. Looks special.

 

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No post tonight. I had a hot date and took her out to eat. Both she and the dinner smelled delicious.

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Last night we had some folks over and the plan was to make our own pasta. Well, that morphed into a pasta making demonstration. Oh boy. Well gotta roll with it, right? At the last minute, just for fun, I thought I'd make some semolina flour pasta in addition to the regular flour version. First time for semolina. Can you get a feel for where this may be going?? It was a pain in the butt. :D Semolina didn't come out too well -- it was too wet and wouldn't separate in the spaghetti cutter. It wasn't pretty, but everyone got fed.  AP flour pasta was good.  

Tonight we did bow tie pasta with mushrooms in a Asiago and cream sauce. One of our favorites. 

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Oh, and there were peas. :D 

 

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13 minutes ago, ness said:

Last night we had some folks over and the plan was to make our own pasta. Well, that morphed into a pasta making demonstration. Oh boy. Well gotta roll with it, right? At the last minute, just for fun, I thought I'd make some semolina flour pasta in addition to the regular flour version. First time for semolina. Can you get a feel for where this may be going?? It was a pain in the butt. :D Semolina didn't come out too well -- it was too wet and wouldn't separate in the spaghetti cutter. It wasn't pretty, but everyone got fed.  AP flour pasta was good.  

Tonight we did bow tie pasta with mushrooms in a Asiago and cream sauce. One of our favorites. 

DSCF0829.jpg

Oh, and there were peas. :D 

 

Grate you nutmeg and grind your pepper into the dry semolina, add the salt too and whisk to combine. Put it in the food processor. Mix the water, oil, and egg you will use in a pourable cup and start the food processor. Pour a thin stream of the liquid into the whirling flour and stop every few seconds to look at the mix. When it resembles wet sand, pinch it and see if it bonds together. If so, you are done. Take the dough from the processor and mold it into a ball and wrap it in cling film. Into the refrigerator for 30 minutes. Pull it out and roll it.

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We had guests tonight. Roast, roasted root veg, and sauteed spinach. I also served a chocolate mousse, but I did not take a picture.

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