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It is currently April 23rd, 2017, 9:46 am

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 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: A Little Dilly Clam Dip

 Post subject: Re: A Little Dilly Clam Dip
Posted: April 21st, 2017, 9:37 pm 

Replies: 10
Views: 170


I finally did (tried) it. Bought the clams yesterday, made it this afternoon, snacking on it tonight. :lol:

I must admit I couldn't resist adding 1/2 tsp of powdered garlic, and about 2 tbsp of finely minced sweet onion. :oops:

Red dish only holds about 20% of the whole batch. Mmm... Good. :)

 Forum: Gardening   Topic: Desert Gawdin

 Post subject: Re: Desert Gawdin
Posted: April 21st, 2017, 4:47 pm 

Replies: 8
Views: 52


My daughter in Bahrain just sent me this from inside "her walls".

My Desert Rose (Adenium) blooms again after a year. But it's worth the wait.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Zuppa Tascana

 Post subject: Re: Zuppa Tascana
Posted: April 20th, 2017, 11:21 pm 

Replies: 13
Views: 135


aboy wrote:
Warm overs...

I'm a firm believe
Eat it freshly cooked
refrigerate it...
rewarm it once
Then FLING IT!!!

aboy

The cabbage soup I made about a month back, stood up for about two weeks, and about six re-heats. That stuff was indestructible. And my observation was that it tasted better with age.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Zuppa Tascana

 Post subject: Re: Zuppa Tascana
Posted: April 20th, 2017, 2:49 pm 

Replies: 13
Views: 135


SPOILER ALERT! I must be honest and report the conclusion of my story. I made the pot of soup on Sunday (4/16), and re-heated it twice. I enjoyed it all three times. It was kept in my fridge between eatings. This morning I took it out intending a final bowl for lunch. I found that the spinac...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Zuppa Tascana

 Post subject: Re: Zuppa Tascana
Posted: April 18th, 2017, 8:52 pm 

Replies: 13
Views: 135


aboy wrote:
If it is a cream base soup...
...I order it. Never met a CREAM OF that I disliked... aboy


Having just heated it for the third time, the potatoes are very well-cooked now, and thus the soup is becoming much more "creamy".

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Easter 2017 - The Kids' Table

Posted: April 18th, 2017, 7:29 am 

Replies: 11
Views: 124


That's a really nice group.

They really look the age to adore all the color you provided.

They also look (to me) like they preferred the desserts rather than the carrots or corn.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Easter 2017 - The Desserts

Posted: April 17th, 2017, 8:56 pm 

Replies: 7
Views: 89


Working from pictorial information only, I would go back for the HAM, DRESSING & GRAVY, STUFFED EGGS, and CREAMED CORN. ;)

Then maybe I would ask to take a little desert home. :oops:

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Easter 2017 - The Kids' Table

Posted: April 17th, 2017, 8:50 pm 

Replies: 11
Views: 124


I don't remember you posting the kids ages. 6-10?
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