Recent content by SilverSage

Ooooooo! I think I need these!

I occasionally make lamb burgers. The trick is to keep them pink. If you overcook them, they are very dry.

Repeat. I brushed the tops with cream this time to make them dark and shiny.

Repeat.

We have been invited to join friends. I'm bringing dessert. And maybe wine. The plan is a bourbon pumpkin cheesecake in a gingersnap crust, with a pecan praline topping.

I missed number 4. I was a huge MASH fan. Still watch the reruns

Red snapper is one of my favorite local fish. When I was a young girl, my grandmother used to take me to a restaurant called The Top of The Flame. It was a glass restaurant on top of the gas company building. I always ordered the red snapper.

Pinot noir

Chicken & mushrooms - what else but a Willamette pilot noir.

Chicken and mushroom pie with sauce supreme and puff pastry crust.

Pretty sure bang bang shrimp is a dish at Bonefish Grill. I'm not sure, but they may have it trademarked. Most copycat are called boom boom.

I'm only in the blue. Manatee

Weather forecast for Tuesday.

We ha company for dinner. Sorry, no pics. Wine. Tracey brought a baked brie as an aappetizer. I made Chilean sea bass in the sous vide, then blackened it with my homemade blackening spice blend. Two salsas - mango and pineapple. Rice with red pepper and peas on the side. The tiniest baby...

Dick Cheney.