What's cookin', good lookin'?

[BonBon1976]

Sounds yummy! Apothic is good, as I am a fan of a Cab Sauv. Have you tried Cono Sur, Carnivor or Diabolica?

I haven't tried these no ... I will save the names and look at them next time I make a trip for wine!

It was a very yummy supper thank you!! I don;t make it often but when I do I like to go all out The homemade rolls were wonderful to sop up the gravy with!

bb

 

[midwestyankee]

Sounds yummy! Apothic is good, as I am a fan of a Cab Sauv. Have you tried Cono Sur, Carnivor or Diabolica?

Good evening MWY, yes I have had it before. I like it. To each his own!! It tastes wonderful with the roast and horseradish (lol). I used to prefer sweeter wines but this just suits my taste buds for this type of meal. I have a few in my shelves...

What reds do you usually enjoy?

bb

I guess I'll have to give Apothic another chance, then. Cabernet is definitely our go-to red and I buy widely in the $10 to $15 per bottle range, with only a few favorite labels that I return to more than the others. I'm fond of Chilean cabernets (Montes and Cono Sur, for example) but there are so many good ones from California in that range too. Ghost Pines, 12 Hands, and Bonterra come to mind, too.

 

[desertslave]

My daughter goes back to Chicago tomorrow ( ) so we're having a treat tonight. Ladies get lamb chops with garlic sauce and "sirs" get sirloin (none of them are willing to eat lamb...more for us!), baked potatoes, and roasted broccoli.

 

[midwestyankee]

My daughter goes back to Chicago tomorrow ( ) so we're having a treat tonight. Ladies get lamb chops with garlic sauce and "sirs" get sirloin (none of them are willing to eat lamb...more for us!), baked potatoes, and roasted broccoli.

She waited out most of the really cold weather, too.

 

[desertslave]

I guess I'll have to give Apothic another chance, then. Cabernet is definitely our go-to red and I buy widely in the $10 to $15 per bottle range, with only a few favorite labels that I return to more than the others. I'm fond of Chilean cabernets (Montes and Cono Sur, for example) but there are so many good ones from California in that range too. Ghost Pines, 12 Hands, and Bonterra come to mind, too.

We used to get a fabulous Chilean cab, but I'll be darned if I can remember the name. Master loves cab (2 Buck Chuck LOL). I seem to be partial to Zin...my two favorites are 7 Deadly Zins (bought on a lark because of the name) and Gnarly Head old vine Zin.

 

[desertslave]

She waited out most of the really cold weather, too.

<snort> You forgot to add "so far."

 

[Curious_in_Cali]

I guess I'll have to give Apothic another chance, then. Cabernet is definitely our go-to red and I buy widely in the $10 to $15 per bottle range, with only a few favorite labels that I return to more than the others. I'm fond of Chilean cabernets (Montes and Cono Sur, for example) but there are so many good ones from California in that range too. Ghost Pines, 12 Hands, and Bonterra come to mind, too.

I also like Apothic Red. If you can find it, consider trying the Apothic Dark as well. I shared a few bottles of it with friends recently and it was preferred over the red overall.

 

[midwestyankee]

We used to get a fabulous Chilean cab, but I'll be darned if I can remember the name. Master loves cab (2 Buck Chuck LOL). I seem to be partial to Zin...my two favorites are 7 Deadly Zins (bought on a lark because of the name) and Gnarly Head old vine Zin.

I used to buy Gnarly Head wines about two or three times a month. She never took the hint.

 

[midwestyankee]

<snort> You forgot to add "so far."

We're in a warming trend, with highs in the 30s for the next week to ten days. No cold weather in the forecast, in fact.

 

[midwestyankee]

I also like Apothic Red. If you can find it, consider trying the Apothic Dark as well. I shared a few bottles of it with friends recently and it was preferred over the red overall.

I'll try to remember this and keep my eyes open for the Dark.

 

[Lilylovex64]

Chicken Parmesan Pizza.

 

[midwestyankee]

Chicken Parmesan Pizza.

This sounds tasty. I live in a place where pizza is a TRADITION but I really enjoy trying offbeat combinations. Any chance for a pic later on?

 

[MeekMe]

Brownies

Why yes, it is 10:30 at night and I am baking them from scratch to get that sweet craving itch.

(*^◯^*)

 

[Lilylovex64]

This sounds tasty. I live in a place where pizza is a TRADITION but I really enjoy trying offbeat combinations. Any chance for a pic later on?

It's gone now, but I'll be sure to take a picture for you next time I make it

 

[midwestyankee]

It's gone now, but I'll be sure to take a picture for you next time I make it

Oh well. We like pictures here - food, mostly.

 

[johncsuk]

as it's a cold winters day, a lovely warming Cottage Pie

 

[IrisAlthea]

as it's a cold winters day, a lovely warming Cottage Pie

Oh, yum!

Cold here too so tomato soup and cheese sandwiches today.

 

[johncsuk]

Oh, yum!

Cold here too so tomato soup and cheese sandwiches today.

mmmmmmmmmm tomato soup is a favourite as well

 

[Curious_in_Cali]

Broiled lemon oregano sockeye salmon, roasted garlic brussel sprouts, and a salad of blueberries, strawberries and sliced honey roasted almonds drizzled in raw honey and balsamic vinegar.

 

[midwestyankee]

I also like Apothic Red. If you can find it, consider trying the Apothic Dark as well. I shared a few bottles of it with friends recently and it was preferred over the red overall.

I bought a bottle of the Apothic Red the other night and it was just fine. Today I went in search of some Apothic Dark but I learned that it's a seasonal offering and sells out very quickly. I will have to move lively next Fall when it comes out.

 

[IrisAlthea]

Homemade pizza with garlic sauteed mushrooms, mozarella di bufala campana and salami.

 

[Curious_in_Cali]

I bought a bottle of the Apothic Red the other night and it was just fine. Today I went in search of some Apothic Dark but I learned that it's a seasonal offering and sells out very quickly. I will have to move lively next Fall when it comes out.

Oops. I could have mentioned that part. I think it's worth the effort, but you will have to let me know.

 

[MeekMe]

I made an interesting pasta with toasted garlic bread crumbs, broccoli, garbanzo beans, and chicken stock.

 

[Collar_N_Cuffs]

I made an interesting pasta with toasted garlic bread crumbs, broccoli, garbanzo beans, and chicken stock.

That does sound... interesting
Would you make it again?

 

[MeekMe]

That does sound... interesting
Would you make it again?

I think I would. It was perfect for scraps and using up whatever was around. This past week I tried to cook with only the things in the cupboards. So no going to the store if I needed something, I either had to omit it, replace it, or make something else entirely.