What's for Dinner, Thurs., Nov. 14, 2019

[NJCher]

Beets with dill, lime, and yogurt. It's a recipe by Melissa Clarke (NY Times) but featured at Epicurious. Instead of yogurt, I'm substituting crema Mexicana.

I'm using my homegrown dill--it survived the cold snap!

I don't know what the RG is going to make for a main course, but I'm requesting kabobs with green pepper and onion as the vegetable. I'd like to do them on the grill but it will get dark by the time I want to make them. He'll probably figure a way to make them in the oven.

No dessert for tonight.

[irisblue]

1. Bummer on no dessert

Tuna-egg salad with hot & spicy relish & onion on white bread, sun chips & a few baby carrots & milk; a school lunch dinner. 👩‍🏫👨‍🏫

[Wawannabe]

2. Idk

[PJMcK]

3. Enchiladas

The Landlady(!) had a hankering to take the half chicken left over from last night and make a batch of enchiladas. There are way too many so I guess she'll freeze the extras.

Yellow rice and refried beans along with a green salad to round out the meal.

[MissMillie]

4. ham hash

a cheesy over-easy egg on top

buttered green beans



an apple for dessert

[Haggis for Breakfast]

5. Lambie-burgers, baby potatoes, romaine salad with Makoto (Japanese) and Belgian truffles with tea.

Bon appetite !

[NJCher]

6. what's Makoto?

I know Google is my friend, but in this case it didn't help me out!

[Haggis for Breakfast]

7. Oh, let me help out with that.

I was running out of room on the topic line, so I failed to elucidate. Sorry.

Makoto is a ginger salad dressing. You can also use it as a marinade. It is delicious. If you like ginger, that is. It can be found in the refrigerated section in the produce section of the grocery store, as it doesn't have a lot of heavy preservatives in it. It is made in Melbourne, FL. I usually buy 2-3 bottles at a time, as we go through it so fast and it seems to be very popular here.

If you try it, let me know what you think.