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Attention What are you having for dinner?

It was veal parm and chicken parm with fresh pasta.
Once a week is the home made sauce.
 
Trying to decide on something now.

It's late. I should just have some cereal but I'm thinking of a pizza with sausage.
 
Vannie said:
Trying to decide on something now.

It's late. I should just have some cereal but I'm thinking of a pizza with sausage.
Click to expand...
Go with the pizza with the sausage.
Mama Mia, what a big sausage on the pizza pie! :)
 
^I'd rather have a big sausage on a hot boyfriend...oh, wait, this is the dinner thread, not a thread on dream boyfriends. Oops.

:lol:
 
Vannie said:
Im not 100 % sure but I think my Dad's Mom put caraway seed or ground caraway in the ones with sauerkraut along with a bit of bacon.
Click to expand...
Always a little caraway seed...but not too much because it can overpower. And bacon? BACON is essential in every Pierogi...no matter what the rest of the filling is. Chop it fine and it is the umami of the dumpling.
 
My mom and dad use to cook beef ribs, cheap food I guess. And feeding six. They would use something like a stockpot. It was at least a foot deep. They would brown the ribs and set aside. Then a lot of peeled and chunked potatoes. About 5 inches deep. Into the pot with the meat grease and mixed to coat. Next a couple of 28 oz cans of sauerkraut, drained and rinsed. Ok, maybe one 28 oz can or two 14 oz cans. It was a long time ago. Here's where I think they added the caraway seeds along with plenty of salt and black pepper. Then the ribs on top of the sauerkraut. Put the lid on, set the pot on the back burner on very low heat. About 6 hours to cook the potatoes. The rib bones were soft.
I don't remember there ever being any leftovers. I do remember how wonderful the house smelled.
 
fredroy said:
My mom and dad use to cook beef ribs, cheap food I guess. And feeding six. They would use something like a stockpot. It was at least a foot deep. They would brown the ribs and set aside. Then a lot of peeled and chunked potatoes. About 5 inches deep. Into the pot with the meat grease and mixed to coat. Next a couple of 28 oz cans of sauerkraut, drained and rinsed. Ok, maybe one 28 oz can or two 14 oz cans. It was a long time ago. Here's where I think they added the caraway seeds along with plenty of salt and black pepper. Then the ribs on top of the sauerkraut. Put the lid on, set the pot on the back burner on very low heat. About 6 hours to cook the potatoes. The rib bones were soft.
I don't remember there ever being any leftovers. I do remember how wonderful the house smelled.
Click to expand...
That is absolutely delicious!
 
I had a couple of delicious green chili and ground beef sandwiches for brunch, so decided to give supper a pass, but I did make some mellifluous plate of sourdough french toast, with orange zest in the batter and served with honey. Oh, my.
 
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