BREAKFAST --- coffee
LUNCH --- leftovers
AFTERNOON-TEATIME --- apple
DINNER --- sauteed Tuscan kale | pan-fried Brussels sprouts | baby potato stew with roasted red pepper and Spanish chorizo | wine
- half length of chorizo goes long ways
Monday, March 14, 2016
chorizo and potato stew
3-14-2016 Mon. mild, clouds.
BREAKFAST --- coffee
LUNCH --- leftovers
AFTERNOON-TEATIME --- apple
DINNER --- sauteed Tuscan kale | pan-fried Brussels sprouts | baby potato stew with roasted red pepper and Spanish chorizo | wine
BREAKFAST --- coffee
LUNCH --- leftovers
AFTERNOON-TEATIME --- apple
DINNER --- sauteed Tuscan kale | pan-fried Brussels sprouts | baby potato stew with roasted red pepper and Spanish chorizo | wine
Labels:
chorizo,
Spanish cooking
Blog Archive
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2016
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March
(31)
- chinese dish collection
- shanghai style smoked fish
- set dinner
- back to work order
- Laotian food
- Mediterranean flavors
- Under California sky
- Otium at Broad Museum
- N shades of green
- beet, strawberry and buttermilk
- Chinese hotpot in Pasadena
- pizza of early Spring
- baby artichokes
- a few good treats
- lion-head meat balls with soup noodles
- tis' a vegie night
- asparagus green sauce for pasta
- chorizo and potato stew
- early blooming
- cheese man
- umami from vegetables
- miso cured mackerel
- three greens dumpling
- stir and fry
- nostalgia
- bronzino and lemon leaf
- little silver fish tempura Ayu
- fried rice with seven ingredients
- curry chicken
- soup noodle with lamb shank broth
- shanghai food again
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March
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