What's cookin', good lookin'? Part II
- Thread starter seela
- Start date
twister947
Childless Cat Dude
- Joined
- Mar 7, 2011
- Posts
- 5,262
I had to look up midsummer...Wikipedia: festivals, bonfires, feasting, singing, Maypole dancing. Fucking is conspicuously absent. 
IrisAlthea
Literotica Guru
- Joined
- Feb 2, 2008
- Posts
- 5,329
Noone remembers with all the traditional drinking.I had to look up midsummer...Wikipedia: festivals, bonfires, feasting, singing, Maypole dancing. Fucking is conspicuously absent.
IrisAlthea
Literotica Guru
- Joined
- Feb 2, 2008
- Posts
- 5,329
Great dinner yesterday
Turned into left overs today
Turned into left overs today
IrisAlthea
Literotica Guru
- Joined
- Feb 2, 2008
- Posts
- 5,329
Yesterdays lamb and feta cheese soup:
Turned into lamb fricassee today:
Yes, that should be dill, but you can’t always get what you want, as the great poets sang.
Turned into lamb fricassee today:
Yes, that should be dill, but you can’t always get what you want, as the great poets sang.
IrisAlthea
Literotica Guru
- Joined
- Feb 2, 2008
- Posts
- 5,329
Love summer food!
IrisAlthea
Literotica Guru
- Joined
- Feb 2, 2008
- Posts
- 5,329
Fried peaches, that I also poured some Kirschwasser on and set on fire because I am a bit of a pyromaniac, served with on turkish yoghurt with mozzarella, bresaola and salami.
IrisAlthea
Literotica Guru
- Joined
- Feb 2, 2008
- Posts
- 5,329
Ooooh! Yummy!Watermelon lime sorbet.
I couldn’t choose between tuna-cream cheese-sriracha spread and fried abricots with feta, so I didn’t:
sallysparrow23
Don't blink
- Joined
- Apr 12, 2023
- Posts
- 5,842
Sourdough thin crust pizza was a hit tonight. This was my first time making it. I think next time I'll brush the crust with olive oil and cook it a bit longer, but overall it was tasty!
seela
Quark Thief
- Joined
- May 14, 2010
- Posts
- 10,088
I’ve had a jar of grilled eggplant slices for a long time and I’ve wondered what to use them in.
I used them to make nigvziani badrijani, Georgian walnut filled eggplant rolls and they were so amazingly good. Been a long time since I’ve cooked anything Georgian, but Georgia is definitely back on my cooking agenda now.
I used them to make nigvziani badrijani, Georgian walnut filled eggplant rolls and they were so amazingly good. Been a long time since I’ve cooked anything Georgian, but Georgia is definitely back on my cooking agenda now.
twister947
Childless Cat Dude
- Joined
- Mar 7, 2011
- Posts
- 5,262
You make things I've never even heard of; these sound wonderful.I’ve had a jar of grilled eggplant slices for a long time and I’ve wondered what to use them in.
I used them to make nigvziani badrijani, Georgian walnut filled eggplant rolls and they were so amazingly good. Been a long time since I’ve cooked anything Georgian, but Georgia is definitely back on my cooking agenda now.
seela
Quark Thief
- Joined
- May 14, 2010
- Posts
- 10,088
I’ve found lots of new foods and even more inspiration on this thread as well. I’m really happy this has been going on for as long as it has.
I’ve found lots of new foods and even more inspiration on this thread as well. I’m really happy this has been going on for as long as it has.
Great! Now I've got another fantasy on my bucket list.... dropping by your place at suppertime! 
seela
Quark Thief
- Joined
- May 14, 2010
- Posts
- 10,088
Haha, well I've successfully cooked for/with three Litsters and no deaths or food poisonings so far.
Oh, I'm certain! Just the fraction of the thread I perused this morning, will DEFINITELY have me delving into it deeply! I'm a natural born foodie and obviously, you are as well... Kudos and Hat-Tip to ya Ma'am!Haha, well I've successfully cooked for/with three Litsters and no deaths or food poisonings so far.
seela
Quark Thief
- Joined
- May 14, 2010
- Posts
- 10,088
Red currant quark tart is tarting away in the oven.
I’m also experimenting with a drink made with the red currant leaves. It’s normally made with black currant leaves, but as I only have red currant leaves at hand, I decided to try this out. I’ve never used red before.
It’ll brew overnight, so I’ll find out tomorrow if it’s good or not.
I’m also experimenting with a drink made with the red currant leaves. It’s normally made with black currant leaves, but as I only have red currant leaves at hand, I decided to try this out. I’ve never used red before.
It’ll brew overnight, so I’ll find out tomorrow if it’s good or not.
We have so many beautiful tomatoes coming off, I'm going to dig through our soup recipes... I'm thinking of some tomato bisque or something similar, but am wide open to suggestions...
I would LOVE to get to play with currants!
seela
Quark Thief
- Joined
- May 14, 2010
- Posts
- 10,088
It’s done brewing now. It’s not as tasty as with black currant leaves but still good! I’m glad I tried making it, because I can get my hands on lots of red currant leaves.
Similar threads
