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What did you have for dinner?

Yesterday I got another year older, AND my youngest (13YO) finished her second week of culinary camp at Wegman's, our local grocery store chain (rated in the top 5 in Forbe's Top 100 places in America to Work the past several years - NOT just your average Kroger or Safeway. Check them out at Wegmans.com. If you aren't familiar with them, they'll blow your mind away. Japanese businessmen come to Rochester not just to study Kodak and Xerox, but also to make tours of Wegman's.)

Anyway, my wife and son went to her "graduation" presentation, where the kids had prepared a full, four course gourmet meal and presented it and explained the cooking as they went. They liked what they got to have so much, they picked up all of the ingredients for a couple of the courses and brought them home and my son and daughters prepped it --

Tortellini Salad with a Kick
Grilled Flank Steak
I opted for Sangria instead of a heartier Red - wanted something light to go with the meal.

The Flank Steak was prepped with a cracked pepper blend and basting oil, then grilled to a rare perfection, sliced into Fajita sized strips.

The Tortellini Salad: (Serves 8. Active Prep Time: 30 Mins, Chill time: 1 Hour, Total 1:35, 420 Calories for 1-1/3 cups, which includes 3/4cup serving of fruits and vegetables.
20 oz six cheese Tortellini (Wegman's Classics in the Dairy Dept)
1 Red Sweet Pepper, cored and thinly sliced (about 1 cup)
1 Red Onion, peeled, thinly cut (about 3/4 cup)
1 small bunch (about 1/2Lb) Asparagus, trimmed, cut in 1-1/2" pieces
Sea Salt and Cracked Black Pepper to taste
2Tbsp Wegman's Basting Oil (an olive oil w/ basil infused), divided
1 Zucchini, trimmed, 1/4" dice (about 2 cups)
3 Tbsp Pine Nuts
1 Pint Grape Tomatoes, halved
1 pkg (7oz) Sun Dried Tomato Pesto Sauce (Wegman's Classics - Dairy Dept)
1/2 tsp Tabasco Sauce
15 leaves FRESH Basil, finely sliced

Preheat Oven to 450oF
1. Cook pasta per package directions, drain and rinse with cold water; set aside.
2. Season Red Pepper, Onion, Asparagus with Salt and Pepper, toss with 1 Tbsp Basting Oil. Transfer to Baking Sheet, arrange in single layer; Roast 10-12 minutes, tossing 1/2way thru cooking time. Remove mixture from baking sheet, set aside.
3. Season Zucchini with Salt and Pepper; toss with remaining basting oil. Transfer to baking sheet; arrange in single layer. Roast 5-7 minutes until tender, but not browned. Remove from oven. Add to pepper mix, chill one hour.
4. Toast Pine Nuts in small pan on MEDIUM, 3 minutes, stirring, until they are slightly toasted - WATCH CAREFULLY. Remove from pan, set aside.
5.Add Tomatoes, Pesto, Tabasco sauce, Basil, Pine Nuts and Veggie mix to Tortellini in large bowl; gently mix and season to taste with Salt and Pepper. Serve Chilled.

Recipe is from Wegman's Menu, Summer 2009 magazine. I'll try to get a pic scanned later. It really isn't terribly hard to prep the salad, and it tastes great. Hopefully your local store or maybe Italian Specialty store will have comparable ingredients to the Italian Classics line Wegman's puts out.

The cooking class is offered in their flagship store, over their Four Star Tastings Restaurant that is attached to the grocery store.

Mangia. Enjoy. I certainly did. :D (UU) ..|
 
Vegetable Tempura, Katsu Curry and Green Tea Icecream with Red Beans. Washed down with some warm Sake.

My mates meal was equally nice.

Blue Fin Tuna Belly Sashimi, Udon Hot Pot, Tofu Pudding and Sake.

A good night out at a quality Japanese Restaurant. :D
 
Went to a picnic for lunch, so had big meal midday of the usual picnic fair - potato salad, mac salad, bbq chicken, watermelon and cantelope, brownie for dessert.

So, for dinner we went lite - I made some fresh Ham Salad and we had sandwiches and cucumbers. Lite and refreshing.
 
Homemade Chicken Soup - I started with a fresh, 7# roaster, a 12 qt stockpot,water, Onions, Garlic, a variety of seasonings and a little salt. Boiled the roaster for 1/2 hour, turned heat off and left covered for an hour. Boned the chicken while I turned heat back up to boil, added wild/brown rice medley. Added frozen veggies till heated through. LOTS of soup - we had dinner, lunch, lunch tomorrow on it.

Tonight, my son sauteed rainbow trout, plus corn, and Mac 'n cheese w/ broccoli.
 
salad, corn on the cob, 2 chicken thighs grilled, and spanish rice
 
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