Pretty colors & bowl @ChristinaM!
I’ve made this… it was delish! But! my gravy sure didn’t look like that.
I like how you saved those chips and then put them to use! Other people may have tossed them after they’d had their fill. I also find myself repurposing things whenever I can. I don’t think I grew up this way, but it’s been a progression over the past decade. For instance, each fall, we typically upick apples, and a couple of months later, lots of them are starting to get squishy. Therefore juice. But that’s not the repurposing part. The repurposing is when I realized I didn’t have enough squishy apples left to get too much juice out, so I threw those into a freezer bag and then starting putting in peels and cores from other, newer apples, as we bake or slice them up at home. At some point, I’ll have a freezer bag full of some apples, some apple odds and ends. My husband says I must have lived through the great depression in another life.
The last January weekend we had Indian takeout because people were over (outside, distanced - the only way we do it, but it’s been more than a month since the last).
I reentered the eating world with tandoori chicken and a samosa, plus lots of naan - this divey place makes the only legit naan around.
The next night I used some leftover naan for pizza, which I’ve been craving. A bit with (Rao’s)sauce and a bit white, sour cream, manchego, and parmesan - plus truffle salt after. Hit the spot.
A post was merged into an existing topic: What’s For Dinner #66 - the Candlemas Edition - February 2021
Thank you! That’s funny you mention the bowl because we just broke two and have only four left. I was debating buying more versus investing in dishes I like better (these are Ikea).
That’s a tough one. Keep the four and buy the set you like, I guess. I really like that bowl! Lol.
LOL! For a long time, I have been wondering if we have the same bowls. Owned them for nearly 10 years. Actually I like them for daily usage, due to practical shape and size for my dishwasher. I like the form too and they are durable, unlike some of my better looking hand made dinner wares, with cracked glaze or non removable scratches.
Yes, I noticed, too
Oh good leftover idea.
I have some lamb ribs in the freezer. Been a while since I last made them but they were really fatty. Maybe it’s why they are still in the freezer
Oh, I never thought to cook a roux in the oven! That’s an interesting idea. What temperature did you use, and how long did you bake it for? I wonder if a lower and slower time would give you the deeper color you are looking for?
My favorite line! I’m so glad it tasted wonderful!
Try this recipe for the lamb ribs:
Will do
The Alton Brown TV episode is better. There is stirring involved.
This on is good too.
I typically make stove top roux’s, but can attest to the goodness and ease of stove top ones also. Haven’t used AB’s however.
Looks yummy and easier than standing there stirring for so long!