Easy Stir Fry Mandarin Chicken

EASY RECIPE

I was inspired by the food allergy and gluten free panel at the International Food Bloggers Conference.  Heaven knows I have eaten more than my fair share of wheat, rice, and potatoes; sometimes all three in the same meal! While kiwi is the only food that has caused a serious reaction in me, it occurred to me that it wouldn’t be bad idea to try to create a meal that did not require wheat, rice or potatoes.

This meal plates well, tastes great, and is so easy to make, it’s scary. Make this meal for someone special or the family and you will impress.   

 

Ingredients:

1 lb. chicken tender filets

2 Leeks julienne cut                                      

½  Butternut Squash julienne cut

½ Red Bell Pepper julienne cut

Spring lettuce such as arugula, radicchio, and romaine

Clementines (I used “Cuties” brand)

Orange sauce (many supermarkets have this in Asian food section)

¼ tsp dried red peppers

2- 3 Tbsp Canola Oil

Method:

On each plate make a nest of spring lettuce in the middle of the plate.

In a Wok or deep fry pan, heat 1 Tbsp of Canola oil to medium high, add the butternut squash, gently stir, after a minute add the leeks, and red bell pepper and sauté for a couple minutes until the vegetables take on some cooked color, stirring occasionally.  Remove the vegetables with a slotted spoon, place on paper towel, and then cover.

In same Wok or fry pan, add 1 or 2 Tbsp. more Canola oil, bring heat to high and when oil is very hot add the chicken tenders, and cook on high heat for 3 minutes, occasionally stirring. Add dried red peppers, stir, add Orange sauce, stir, and finally add clementines and cook for another minute or two.  

Place chicken tenders around the lettuce nest on each plate.  Next, top each lettuce nest with julienne cut vegetables, and finally, garnish with cooked mandarins.

And there you go, a great meal without bread, potatoes, or rice.  

AND STUFF       

[I will be mentioning certain services and publications, and want you to know that I have not received any compensation for highlighting them in this post.] 

You no doubt can tell I am not a trained writer in the sense of a degree in creative writing.  Yet, as a recovering attorney, I can assure you I have done some very “creative writing” over the years. You will be pleased to know that there will be no law war stories in today’s post. Rather, I thought the background might be helpful to explain how I got to the point where I have written a screenplay and registered it with the Writers Guild of America, West. 

For years I had been toying with an idea for a movie. But I was too busy chasing the golden ring in the legal profession to act on the idea. My practice has evolved to a more, shall we say, manageable load, and as a result I found myself with time to write my screenplay. 

Just one problem, my training over the years had been focused on watching, not writing, films.  I had no idea how to write or format the screenplay in a manner which would be both interesting and acceptable to the industry. I suppose I could have gone back to school to attend endless classes to achieve enlightenment. But I had an idea and I wanted to get moving.  

I turned to the source book series that taught me how to ref a soccer game, start a blog, and now write a screenplay.  Yes indeed, research heaven – The Dummies series of how-to books. I hunkered down on the deck and read, “Screenwriting For Dummies”.  I had correctly assumed that the author would be speaking directly to me, a dummy.  The book provided a tremendous introduction to crafting the story and creating compelling characters and dialogue in proper format. Now I had an idea and some writing instruction, but I still needed an efficient way to format my screenplay. 

After exhausting my go-to research book, I began an Internet search for a screenwriting program.  In no time at all I found great programs. But, having never written a screenplay, and not knowing if this project would end up being yet another  forgotten project in the garage, I wasn’t sure if I wanted to spend the money for a program. I continued searching and came across a program in the beta stage that could be tested for free.  I happily downloaded Screenwriting Pro and in no time found myself writing in what I can only assume is proper formatting. 

It was one thing to have a great idea in my head, but as it turns out, quite another thing to get the idea onto paper in a form that is interesting to someone else. After I had completed the first act of my screenplay, I told She Who Must Be Obeyed what I had been up to over the past few weeks.  She was … skeptical.  I asked her to read what I had put down on paper so far, and tell me point blank if I was wasting my, and now her, time.  She read it and said “keep writing”.  So I did.

Attorneys do research. It can be fun.  I cannot tell you how much fun I had doing the research for my screenplay. I researched the storyline topics on the Internet. I interviewed Darrold, an old friend who is an avid hunter, and who was kind enough to provide tremendous insight for my realistic action in a key portion of the secreenplay.   As a result of the research, I knew more about the topic of the screenplay than anyone else not actually involved in the business of the story. I “virtually” created and lived the lives of my characters as I wrote.  And, to my absolute surprise, when the story was completed, rewritten,  rewritten to a clean draft, and set aside, I was sad.  I actually missed my characters and their adventure (Perhaps I need to get out more).  

I have since spoken with another friend, Monica, and she has agreed to apply her skilled editing eyes on the final version, should that day ever come.    

So both She Who Must Be Obeyed and I like my screenplay.  What would someone in the industry think?  I started surfing the Internet again.  I ended up looking at the topic of screenwriting on Twitter, and found ScreenplayCoverage.com (full disclosure by becoming their twitter friend I think I got $10 off their service).  I have hired ScreenplayCoverage.com to do a coverage on my screenplay, which will provide me with an idea as to how the industry might evaluate it. 

I do not yet know the result of the coverage on my screenplay.  And even if I did, I don’t think I would pass it on to you one way or the other.  The point of this post is the journey, not the personal result.  I can tell you the journey was fun, and I will do it again regardless of the result.  

If you find yourself with a little extra time these days, and a dream, follow it – the journey is great.

Good Eating and Table Talk,

Roger                                          

 

© Copyright 2011 – Reproduction of the contents of this website without permission, in whole or in part is strictly prohibited

                        

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EASY SHRIMP STREET TACOS

[ Editor’s note:  The guest blogger this week is my oldest son, proving the age old adage that the nut does not fall far from the tree!!] 

EASY RECIPE

Shrimp Street Tacos:  This is so simple and really a fun time.

Ingredients: Serves 4 people                

1lb Shrimp (peeled and deveined) use a medium to large size shrimp
Corn tortillas (min. 2 per person)
1 head lettuce
1 Onion
1to 2 ripe tomatoes                                 
4 Avocados
Cilantro
4 Limes
Sour Cream (light sour cream is fine for the calorie watchers)
Cheese (your choice, but we used medium sharp cheddar)
Old Bay seasoning (2 tbsp)
Cumin seasoning  (1/2 tbsp)
Cayenne seasoning (1/2-1 tsp)  This stuff brings the heat!
Olive oil
1-2 cans your choice black or refried beans (this will be your side)
Salsa of your choice
Tortilla chips
Corona and/or Tequila (c’mon do both, this is fun Mexican food!)

Pre Prep – this is important don’t skip!

  • Put out bowl of chips and salsa. 
  • Open fridge, pass beers out to all friends.  You are now well on your way!
  • We are going to now make guacamole while every one enjoys a beer and some talking.
  • Take 3 avocados, salsa, cilantro and 1 lime. 
  • Mix, mash, crush, avocados in a bowl.  Add salsa to your liking, recommend 3-5 tablespoons.  Squeeze fresh lime into bowl. Finely chop 1 tbsp of cilantro add to bowl.  Mix all together and serve.  Everyone is now smiling and loving you! 
  • Open fridge, pass out another round of beers if needed (yes, it’s needed )

Taco Prep:                        

Shrimp:

  • Cut shrimp into little cubes about 1/2 inch and drop into bowl
  • Add seasoning and sprinkle with olive oil.
  • Mix and set aside

Taco Fillings:
Get several bowls out.  We are going to prep all the taco fillings.  Go ahead and prep more than you think you’ll need.  This will be served buffet style so we want people to not be shy about filling up their tacos.

  • Finely chop onion, tomatoes, lettuce, 1 avocado (small cubes), cilantro and grated cheese (1-2 cups). Slice limes
  • Set all into individual bowls

Tortilla Prep:
Each tortilla needs to have a sprinkling of olive oil.  This keeps them from sticking to the pan as you fry them, but also helps give a slight crunch and golden brown look.  Follow my steps to achieve this goal and it’s a fairly low cal/grease technique.  You want a slight coating on both sides.  Not dripping, but coated.

  • Sprinkle/drizzle oil over tortilla.  Then grab another “dry” tortilla and rub them together spreading oil onto both tortillas.
  • Repeat

Cook time:

It’s all about to happen really fast here, your guest should have a fresh beer and a guacamole grin or you must have missed a step somewhere.

  • Pre heat one large pan/skillet (high heat)
  • Pre heat one medium pan/skillet (medium high heat)
  • Open beans, put into pot on low to simmer
  • In large pan/skillet over high heat fry tortillas.  The idea is to give each side a nice golden brown.  You know it’s close when the tortilla starts to visibly bubble up.  Flip as needed.  When cooked, place on plate and cover.
  • Add shrimp to medium pan.  Cook for about 4 minutes or until pink.  These guys cook fast!

Presentation:

  • You are going to put this out buffet style.  The idea is to recreate theBaja streetvendor feel.  Everyone grabs a plate, tortilla, and goes down the line filling their tacos as they wish.  You may want to lead the creative process by serving at least one plate to the cutest girl/guy of your liking.  This will score you points and show everyone how it’s done : )
  • Have a tequila toast and enjoy!  

 

AND STUFF

I’ve been going down to BajaMexico to surf since before I had a drivers license.  My dad was the first to take me down there.  Going there is sort of a right of passage forCalifornia surfers.  It offers great waves and guaranteed adventure.  Did I mention the adventure part?  Yup, keep reading.   

Throughout high school and all of college, my friends and I would load up the car and head down whenever the swell conditions looked good.  Sometimes we’d camp, but mostly we’d stay at a friend’s condo near a beach called La Fonda.  Staying there gave us a great location to do surgical strikes to any of the numerous nearby surf spots and our girlfriends seemed to appreciate a roof over their head.  Who knew! 

Anyway, many afternoons were spent hanging out on the deck with the BBQ, cold beer, ocean view, and girls tanning in the sun.  Life perfected! However, Baja has a way of flipping that on you.

The surf at La Fonda can vary from horrendous to epic and back within hours.  Some days it’s sunny and the waves are playful.  Other days its dark, foreboding, and you think the ocean is seriously trying to kill you.  On this particular day the sun was out and the surf was amazing in the morning.  I’m talking about the stuff that makes you giggle and high five your buddy after every wave.  So after a few hours of sharing barrels with just my friends the inevitable happened and conditions went bad.  No problem, we figured we would wait for the tide to fill back in and come back around evening.  After all, we’ve got food, cold refreshments and ladies waiting for us back at the condo.

At the condo, smiles all around, we refueled, hung out on the deck, played some card games and watched a lazy afternoon slowly slip by.  I opted to take a nap because I was really hoping for good waves later and I wanted  to be on my A game.  Off to bed I go as my friends kept the party and good times going all afternoon.  I woke up a few hours later and just as hoped for, the waves were pumping!  Even bigger and better than the morning.  From the deck we saw 8-10 foot perfect waves barreling up and down the beach with nobody around.  For the non-surfer, this is equivalent to winning the lottery.

Not surprisingly, my buddies were a bit buzzed after working extra hard at enjoying another perfect afternoon.  We loaded up the truck for the 1/2 mile drive down the hill to the surf.  I don’t condone any sort of drunk driving, but the road to the beach is straight and more or less our driveway…errr yeah bad idea in retrospect.  Surfboards and empty cases of beer are scattered around the truck bed  (returning empty bottles gets you a substantial deposit/refund).  With the front seats taken I jump into the back of the truck and close the shell top.  Off we go!  

At first sight of the waves we all started hooting and hollering, it was going to be an epic evening surf.  Then we saw something all too familiar inMexico.  A  Federali road block.  These are set up randomly and serve little purpose other than shaking down tourists for cash.  In our case, this was very bad news, as we were a bunch of surfers, wearing nothing but our board shorts; no ID’s, and worse yet no cash.
So predictably they stop us.  Two officials walk up.  One goes to our driver, the other walks around the truck trying to see what’s inside the back.  My friend began to speak Spanish back and forth with the official.  Then the official slowly reaches in the truck, grabs a piece of paper, folds it into a cone shape, and asks my friend to “blow” (improvised Mexican breath test). 

Remember me, the guy that slept all afternoon.  Yeah, I’m the dummy who is now sitting in the back of the truck watching this all in pure horror.  I utterly cannot believe what I see.  Out one window I see flawless waves, out the other I see an angry looking Official trying to see in at me, and in front I see my friend about to fail the “paper cone” test.  Did I mention, I’m sitting on empty beer bottles, no ID, no money, no shirt, no shoes.  How’s that country song go “No shirt, no shoes, no problems”  Wrong!  We were about to go to Mexican jail with no shirt, no shoes, and big problems. 

 My friend continues to blow pitiful little puffs of air into the cone, making it appear as if he’s giving it his all.  The Official has seen this trick before and is not amused.  I turn and see another perfect wave go peeling down the beach.  The Official calls our bluff.  We’re toast.  With no hesitation we plead our case.  “We’re just surfers, we stay just up the road, we have NO MONEY!”  This was the crucial moment.  The Official says “No tengan dinero” (you guys have no money) we say “Se, no dinero aqui”  (no money here.)  He did not like this answer and orders my friends out of the truck.  I’m still hidden in the back as I watch my friends get out and line up one the side of the road and get on there knees.  The official starts yelling at them in Spanish.  I’m think “oh man this is going bad really fast”, wondering if they are going to get arrested or shot execution style.  

The Official went down the line and one by one made them turn their pockets inside out.  No money was found.  As a result the Official became even more angry.  My friends plead “we’re just going surfing, sorry no money, we can go back and get you some.”  Tension was building to a peak.  Something bad was about to happen.  Just then, as if a mirage in the desert, a van full of pale white American tourists come pulling up to the road block.  Music blasting, numerous surfboards haphazardly strapped to the roof.  The Official looked at my friends, on their knees, pockets inside out, moneyless…looked back to the full van of new tourists…looked back at us, back to the van and said “Vaye osas rapido”  (go to the beach/waves now!)  My friends piled back into the truck and we were gonzo.  Mucho screaming, laughing, and high fives followed. 

 I still feel a sense of pity for the van that came after us.  They unknowingly rescued us, guess we owe them a cerveza. That’s Baja for ya. 

Oh yeah, the waves were amazing and the street tacos never tasted so good!

Good Eating and Table Talk,

Conrad                                          

 

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EASY BBQ CHICKEN FLATBREAD PIZZA

EASY RECIPE

The easy recipe this week is perfect for the crazy night when you don’t know when all the kids are going to get back from their activities.  Because this recipe is so easy it is perfect for the family on the go. You can increase portions to accommodate all the kids and friends.

Here we go.

Ingredients:

Tomato – sliced thin

Onion – sliced thin                               

Basil – fresh – sliced

Mushrooms – sliced

Flat Bread- store bought

Store bought grilled chicken – chopped

BBQ sauce                                             

Parmesean cheese

Pinch of Italian spices

Method:

Swirl BBQ sauce onto the flat bread. Then add tomato slices, onion, and mushrooms.  Next add the chicken, and then the basil. Top with a swirl more of BBQ sauce.  Place olive oil on the  clean grill, next BBQ pizza on the grill for 4 minutes on medium high heat. Near the end add parmesean cheese.

Boom  –  you can keep making these bad boys until everyone is safe and home for dinner.

AND STUFF

Easy Recipes and Stuff was launched in late January 2011.  Setting the blog up was easy. Coming up with recipes and stories was fun.  But, pretty much I was operating on the fly. I wondered if there was a resource group for food bloggers. My search initially led me to Foodista.  I enjoyed the Foodista site and even submitted a recipe.  I had found a great recipe resource, but not a group of people to converse with and learn from. My quest continued.

In late February or early March I began to search food blogger conventions.  Rather quickly I hit on a post discussing how much fun the blogger had at the International Food Bloggers Conference in Seattle. The Seattle event had everything I was searching for, and ironically it was a production of Foodista. I had been close all along.

I began frequently logging on to Foodista  anticipating that eventually the location and date of the next conference would be announced. Finally Foodista announced the date and location for two IFBC events in 2011, and one was in my area. Sweet!  I registered the very day I found the announcement. And then, the wait started.

The days slowly passed. After a couple months the New Orleans conference came and went, but the Santa Monica (SaMo) conference was still months away. Finally, it was 11/11/11 and I was on my way to the conference.

But first, a step back. She Who Must Be Obeyed has labeled me as, at best shy, and perhaps worse, a shut-in. For years I have argued that I love people, how else could I have functioned marketing my firm, and appearing in court. My logic was lost on her. The gotcha moment came when I announced to her that I was going to the IFBC in Santa Monica….. alone.

I planned my commute to the IFBC conference to allow for a timely arrival. But traffic was flying.  I arrived way too early.  So there I was sitting in the hotel lobby, IFBC posters placed at every corner, but not many people milling around. I did what I excel at, I began to pace back and forth.  And, as people began to filter into the lobby, I began to feel nervous. Can’t tell you how much it annoys me that She Who Must Be Obeyed is always right.

The registration process had not commenced yet, and a large number of people, er, strangers were everywhere.  I reached for a lifeline and texted the little lady, telling her it was kind of scary. Who knew I would be in the midst of so many strangers.  Let’s just say she relished in her moment of victory.

I bucked up, registered, went into the large conference room, and took a seat. So there I sat, relatively calm in a room filling up with more strangers with every passing minute. Next thing I knew, an extremely vibrant and cheerful person broke through my safety zone and happily proclaimed, “Hi my name is Tess” while extending her hand. The ice was broken.  And one by one the strangers became friends.

I could go on and on about how great the speakers were, how wonderful the wine and food was, and how absolutely polished the event was. But I am certain others will accurately catalogue the wonderful event.  For me, the thing that made the event was something that cannot be planned, scheduled, or put in play during staff meetings. This conference differed from other professional conferences I have attended because of the people.

I met wonderful people from Australia, Israel, Canada, Germany, Chicago, Texas, California, and other great places. Every single person I met was at the conference to meet other bloggers, advance their skills, and have a fantastic time.

But it did not stop there.  Even the Foodista and Zephyr Adventures people were great.  I recall Sheri announcing her goal was to speak with every attendee personally.  And I think she came pretty close. Then there was the session were Barnaby’s dad scrambled under a row of  tables trying to get power back to a bank of computers.  The family feel was further displayed as I occasionally sighted Barnaby or Sheri pushing a baby stroller around the lobby area. I will not forget the wonderful husband and wife, Organic Valley Farmers from New York, or my new snowboard buddy Reno.

The main event dinner was prepared by Chef Michael Moore, and even that was about much more than just great food.  Chef Moore would drop into the dining venue every now and then to say hello, and explain what they were preparing in the kitchen.  And then, after we enjoyed his spectacular meal, he came out and discussed his take on the relationship between blogger and Chef. Then the whole family tone arose again.  Chef Moore disclosed that years before he had been diagnosed as diabetic. And much more recently, while barbequing, he had suffered a massive stroke, which was supposed to end his career. Yet here he was, full of energy and humor, no residual stroke issues, cooking for us.  Chef Moore discussed how he had developed new more healthful recipes for his latest book. And again, there I was feeling as if I was amongst family dealing with and rejoicing in life.

So, I guess that’s it, the International Food Bloggers Conference was everything I had hoped for professionally, and as it turns out, much more. The conference was a gathering of friends. I look forward to gathering with my food blogger family next August in Portland.

Good Eating and Table Talk,

Roger

 

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VEAL MEATBALLS WITH SAFFRON RICE AND ASPARAGUS

EASY RECIPE

The easy recipe this week is a flavorful and colorful meatball and saffron rice meal.  I used ground veal, but you could substitute with hamburger or even ground lamb.  The resulting dinner reminds me of  a dish being served somewhere between the Carribean and the Mediteranean.   While following my step by step instructions, sip on a Red Stripe or some Ouzo, and in no time you will be enjoying a fun family meal.

Ingredients       

1 lb. ground veal

1/2 C onion – finely minced

1/4 C plain bread crumbs

2 large eggs

2 tsp ground cumin

1 Tbsp paprika

1/2 tsp ground cinnamon

3 Tbsp fresh cilantro – minced for meatballs, and 2 Tbsp for sauce (and more for garnish)

1 tsp salt

pepper to taste

1 – 5 0z package of Saffron Yellow Rice

1 bunch of asparagus

1/2 red bell pepper – diced        

2 Tomatoes coursely diced           

1/3 C beef broth  

2 Tbsp olive oil 

1/8 C Tequila

Preparation

Step 1: In a large mixing bowl combine ground veal, onions, bread crumbs, cumin, paprika, cinnamon, cilantro, salt, pepper and eggs.  Mix ingredients by hand.  Form into 1 inch meat balls.

Step 2;  Prepare water for Saffron Yellow rice, cook per package instructions (likely around 20 minutes)

Step 3;  In large fry pan heat olive oil on high, add meatballs and brown on all sides for  10 to 12 minutes.  When cooked through, remove meatballs and cover with foil.

Step 4: Heat Tbsp of olive oil, add red bell pepper, beef broth, tequila,  next add diced tomatoes, salt and pepper to taste, and simmer 10 minutes stirring occasionally.

Step 5:  Blanch the asparagus in boiling water for 3 minutes, drain water.  Trim asparagus down to the head with a little stem, cover and set aside.

When rice is done, plate on serving platter or on individual plates.  Add meatballs, drizzle a little sauce over the rice and meatballs, and then add the asparagus.    

Oh yeh, that is going to be tasty.  Maybe just a bit more Ouzo.

AND STUFF

Milestones

So here I am thinking of milestones and how one’s perception changes how an event unfolds.  I can recall waiting, literally counting the days, to my 16 birthday as it was the key to my obtaining a driver’s license. It seemed as if the 16th birthday would never come. 

The next milestone that took forever was the 21st birthday.  Again, the years, months, days and hours passed ever so slowly.  The wait made even more unbearable by the fact that friends just slightly older were regularly heading out to the bars to check out bands, girls, and beer. But the big day finally came and the joy of being able to go clubbing was a reality.

I don’t really remember the big Three O.  Likely, I was to busy trying to start a career and family to make much of it.    Or maybe the big Three O is more of a girl thing, worried about leaving those magical 20’s?  Don’t know.  But from my perspective 30 was a non-event. The 30’s were an interesting time; nothing on the horizon to impatiently wait for, almost like being in a sort of a stasis. All routine, work, focus, work, have a kid, work more, focus more.

And then, boom it’s the big Four O.  Out of nowhere, you awaken from the stasis, and try to figure out how the heck you became 40.  Seems like just yesterday it was college during the day, and the bars at night, with friends.  Yet, now a 40 year old adult looks back from the mirror. 

It is at this point the negative form of waiting kicks in.  Now, rather than not being able to wait for the next milestone, you dread the approaching event. And, because it is the negative form of waiting, time seems to speed up, not crawl along as it did when the16th birthday would never arrive.

The milestone of 50 years of age arrives in the blink of an eye. But it’s not so bad, in fact the event is kind of fun.  All the hard work has paid off, and you have a great party with friends.  You have been working out and feel pretty good about yourself, and after all, 50 is the new 40 – no problem.

But that darn time warp occurs again.  Time is speeding up as the next milestone approaches.  The Big Six O is approaching very fast.  Told myself, heck 56 is not so bad, and then heck, I’m having a blast at 57. But time keeps speeding by; the count down toward 60 is approaching like an old movie where the pages of a calendar are rapidly torn away one after another.

And here I am, 60 (almost).  How in the heck did that happen? Where did all the time go? When I was 16 I thought anyone 60 was, or at least looked, like a great, great, great grandparent. I am not digging this whole milestone time warp thing. I guess the good news is I have been blessed with good health, and She Who Must Be Obeyed keeps me going to the gym at least three times a week. So, what the heck, 60 is the new 50; no worries. 

You know what? I think I have this whole time warp thing figured out.  I plan to slow time down by being giddy about turning 70!  Darn, why does it have to be 10 painfully long years away!  I can’t wait, oh why oh why must it take so long.  Won’t be long and some of my friends will beat me to the best ever wonderful milestone (IT’S WORKING I can already feel time slowing down – I can beat this thing – all in the mind you know).   

Ok, now that I have the passage of time under control, I think I’ll go skiing with my family.  What a great time of life!  Happy Birthday to Me and Everyone Else Turning 60.  It is, as it turns out, the best milestone yet!

Good Eating and Table Talk,

Roger                                          

 

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