Gonna make meatloaf and some garlic mash potatoes.


I'm using Laura's Vitale's recipe I posted except I added 1 TSP of cayenne pepper to the glaze. Sweet and spicy :thumb:

I have two American Wagyu chuck eye steaks salting.

She needed shank sharpening skills in the big house

Burger, whole grain gluten free bun
Sauteed, diced onion, minced garlic, organic zucchini and diced red peppers.
Salad with blue cheese crumbles and creamy blue cheese dressing.
Beer.


Appetizers: half teh SO's beet smoothie, had half of my kale smoothie.

I was put on the Miserable User List for some immature comments about our offseason, so I doubt I'll be able to post pics.


Please take me off the list and I'll be a good boy mods :thumb:

BTW, Laura's meatloaf is similar to my Mom's but ours is a bit more Italian. We use the Parmesan cheese but we add diced green peppers into her mix of egg, milk, crumbs and parsley. We also use some ground pork and veal. I thought it was interesting she used only beef. Her glaze is American. We used just tomato sauce on top. Sometimes my Mom would experiment and add cheese on top of the tomato sauce other times bacon. I usually steer away from sauces made with ketchup but I'd like to try her glaze since she cuts the sweetness down with tomato paste. Think I might give her whole recipe a try for a change with just beef...since the pork has the fat in in that she says dries a meatloaf.

The steaks were OK, but I've had just as good from the store. The one thing I'll give it, the little fat pockets that were there, just melted in your mouth. I don't regret doing it, but I probably wouldn't do it again.

The sauteed yellow and zucchini squash from the farmer's market were great.

And my wife's peach cobbler with peaches from the farmer's market is outstanding.

Made this:

http://www.bonappetit.com/recipe/sam...icken-skewers#

Amusing level of heat. Would again.

How was the grilled squash? Looks tasty.

Good. Grilled squash coated with a bit of evo is a staple for us in the summer.

Try it sometime dusted with grated Parmesan.

I hated zucchini growing up because my folks would boil it into submission, and then dust it with Kraft Parm. Some good parmigiana would be a good addition.

You should bring this up in every thread you post in.

It's hard for me to post. It's like my phone connection was baked in AIDS, fried in Ebola and glazed with antifreeze lol.

Help a brotha out, start a movement.


Mr. Flopnuts if you can hear me, please free me!!!!!!!! Love you

I dug out the meat grinder tonight and made some really tasty ham salad.