Whats for Supper...

[Invicta]

Smoky bacon,  tomato and cheese omelette with home made spicy potato wedges.

 

[John81]

baked tilapia, green beans, apple, grapes, jello

[Rosie]

Baked potato Loma beans baked beans

[Invicta]

Prawn and vegetable stir fry and rice.

[MountainChristian]

slow cooked ham, fried potatoes, green beans

[Rosie]

scrambled eggs, toast and potatoes

[Invicta]

We had a family dinner this evening in Everest Inn, Ashford, to celebrate our eldest grandson's engagement,

His sister's 18th birthday (2 months late)

Their youngest sister's 5th birthday, today.  They had a joint cake.

 

Edited April 4, 2015 by Invicta
Should have read 6th birthday.

[John81]

Our anniversary is Saturday so I took my wife to Ponderosa for the buffet.

[MountainChristian]

the rest of my green beans, mashed taters, meat loaf, and a tiny piece of corn bread (almost a blue plate special)

[Rosie]

Happy Anniversary Sonday John and Mrs

[Invicta]

We went to France for the day and had a good lunch, I had Roast Ham with Madeira sauce,frites (fries) green beans, lentills, sauté potatoes.

Just as well I booked for today instead of yesterday or Tuesday as the weather was calm and the ferries on time whereas for the last two days there were gales and the ferries were greatly delayed.    

We had bread and cheese on the ferry coming back and some chips when we arrived home.

Each time we go to France we notice more Franglaise.  Today I noticed some Framericaine.  "SUBWAY, le sandwich do it yourself."

[Invicta]

Beef with watercress salad on home made spicy potato wedges.

[ThePilgrim]

Chicken noodle soup and I made some crackers to go with it.  Never made crackers before but they are great.

Here is the recipe.  I only added one seed not all four.

Crackers at Home

3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
2 tsp sugar
2 tsp salt
4 Tbs extra-virgin olive oil
1 cup water
1 Tbs sesame seeds
1 Tbs fennel seeds
1 Tbs poppy seeds
1 tsp sea salt

1. Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.

2. Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.

3. Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.

4. Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

5. Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

6. Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.

7. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.

8. Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

9. Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

10. Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp

Other Ideas for Toppings: dried herbs, chili powder, za'atar seasoning, dukkah
Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles course cornmeal. Proceed with adding the oil and water as directed

Yield: 100 crackers

[HappyChristian]

Those sound great!

We had chili mac. Num!

[Rosie]

potatoe salad, fried chicken and melon