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NJCher

(37,869 posts)
Tue Oct 10, 2023, 04:49 PM Oct 2023

What's for Dinner, Tues., Oct. 10, 2023

Was out and around and bought some of my favorite egg rolls for an appetizer.

I'm making stir fry vegetables with Chinese brown sauce. I cut my own broccoli for it, too! And some mustard greens. I bought baby bok choy and snow pea pods.

Orange glazed tofu cubes to go in it after the veggies are out of the wok.

Here's a pic of one of the broccoli I picked today for this dish:



(photographed on the hood of my car )



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PJMcK

(22,886 posts)
3. Leftovers from lunch
Tue Oct 10, 2023, 05:07 PM
Oct 2023

We went to Solomons Island, MD for lunch and had a couple of crab dishes. The platters were huge and there's enough for dinner.

The Crab Tower was constructed of thick slices of avocado, spicy mango salsa in the middle and a mountain of Chesapeake Bay's finest crab meat then topped with Old Bay seasoning.

The Crab Imperial had a boat load of lump crab meat covered with a creamy sauce (I could taste a hint of brandy) and baked.

I'm going to make a Caesar salad to go with the seafood.

littlewolf

(3,813 posts)
4. Since yesterday we had burgers
Tue Oct 10, 2023, 05:09 PM
Oct 2023

Today is meatless Tuesday
Had some of the eggplant parm. Thawed nicely.
Next time will add more garlic to the Italian breadcrumbs
Ice cream for dessert.

PJMcK

(22,886 posts)
5. Your broccoli looks terrific!
Tue Oct 10, 2023, 05:16 PM
Oct 2023

We tried growing it in our little greenhouse a couple of times but we were disappointed with the results.

Well done, NJCher! Enjoy your dinner.

mike_c

(36,332 posts)
7. openface meatloaf sandwiches with mushroom gravy, and green beans
Tue Oct 10, 2023, 06:27 PM
Oct 2023

The meatloaf and gravy are leftovers. I might add tomato slices.

pansypoo53219

(21,724 posts)
12. siscilian/butter chicken, but w/ soda crackers + my spice blend.
Wed Oct 11, 2023, 12:58 PM
Oct 2023

garlic salt, parsley, celry seed, pepper, curry(wee bit), tumeric, ginger cause full bottle from the 80's. yes. it still smells.

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