Food pr0n at home

[rikibeth]

Although, really, it's just dinner.

Catfish nuggets, seasoned with Old Bay and lemon and pan-fried
Molasses cornbread, with sour cream (well, I didn't have buttermilk, so I thinned sour cream with milk)
Roasted baby carrots
Collard greens with caramelized onion and feta cheese

Shauna taught me how to make the collard greens -- just wilt thin onion slices really well in olive oil, clove or two of garlic, rough chiffonade the leaves, let them cook down, stir in a pat of butter and a package of feta crumbles.

I normally don't like collard greens. I love those.

Even the nine-year-old ate some.

Comments

[naamah-darling.livejournal.com]

Oh, dear God, that sounds great!

If I ask very nicely, can I have the recipe for the molasses cornbread? It sounds heavenly.

rough chiffonade

[djinnthespazz.livejournal.com]

had to look this one up...
google says: "and cut them into a rough chiffonade (shreds, or thin strips)"

[princejvstin.livejournal.com]

I love Old Bay seasoning!

[dphearson.livejournal.com]

Yummy!

And the collard green is very similiar to the way I make mine- but no cheese and no butter. I want to try the variation now!

[noellelizbeth.livejournal.com]

Hey there - this is pretty damn off-topic, but your shadowflyer sent me. I posted in the CT community looking for help on a HP costume I'm making for some various cons and events this year. I've never really used a pattern before and was hoping someone over there may want to perhaps get together and help me learn. As I said in my entry, I can't pay you, but I can at the very least feed you! :) He suggested I introduce myself to you, saying you're a "costumer and uber HP geek", which is beyond awesome.

I'd love to chat some more if you're up to it. My aim name is noellelizbeth, and my email is noellelizbeth at hotmail dot com. Sorry to waltz in on your journal - I hope you don't mind. :)

[eirehound.livejournal.com]

Um. Beats the hell out of what I made for dinner. :-(

[ap-aelfwine.livejournal.com]

Sounds lovely.

I _like_ collard greens done the old fashioned way with fatback and all (unlike my southron father, who I think dislikes them purely for class and cultural reasons:-), but those sound _really good_. I'll have to try it some time.