FOOD What's For Dinner

HK12Step said:
A Happy Mother’s Day to all out there; with us and moved on, we wouldn’t be here without’em. The Mrs. asked for Blackstoned Ribeyes with onions/mushrooms, griddled red potatoes and artichokes for her M’s day meal.
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Looks awesome--- is that olive oil next to the artichoke? ;)

Tony
 
Just bought some pizza bread from the local farmers market. Goes really well with butter. A local potato chip company also makes honey butter chips.
 
Had all four of my wisdom teeth out last week.

I am soooo sick of Ramen, soup, and oatmeal.

Had a nice bowl of chocolate Malt-o-Meal for breakfast just to change things up a little :mad:
 
Vinz Klortho said:
Had all four of my wisdom teeth out last week.

I am soooo sick of Ramen, soup, and oatmeal.

Had a nice bowl of chocolate Malt-o-Meal for breakfast just to change things up a little :mad:
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Ouch--- try protein drinks to get full. ;)

Tony
 
Vinz Klortho said:
Had all four of my wisdom teeth out last week.

I am soooo sick of Ramen, soup, and oatmeal.

Had a nice bowl of chocolate Malt-o-Meal for breakfast just to change things up a little :mad:
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Dang! i had two Wisdom tooth pulled at the same time... after that I decided tp keep the other two!
I cant imagine what youre going through!
I was told to stay away from hot liquids for a couple of days while everything clotted, healed and got on track to get better!
Good luck brother!
M.
 
Guyanaman1963 said:
Dang! i had two Wisdom tooth pulled at the same time... after that I decided tp keep the other two!
I cant imagine what youre going through!
I was told to stay away from hot liquids for a couple of days while everything clotted, healed and got on track to get better!
Good luck brother!
M.
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I have had all mine pulled plus several others prior to that. Then had my jaw surgically broken and screwed togther with plates and wired shut.

Oh and not to mention wearing braces for like almost 6 years.

Then there was the time I needed some fixing of some nasal issues we cant discuss in polite company.

And I can't forget the partial finger amp which I can say was an interesting and VERY painful experience being able to see the crossectional layers of your anatomy in real time while interesting is not recommended.

Yes I know your pain and then some...just a few of my not so favorite things 🤪
 
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I had a four hour sinus operation back in August, Four hours!
The left wisdom tooth extraction tore a hole in my sinus floor.
I go back next Wednesday to have it sewed up. Joy!

Isn't this a food thread?

Hungry yet?
 
flybynt said:
I have had all mine pulled plus several others prior to that. Then had my jaw surgically broken and screwed togther with plates and wired shut.

Oh and not to mention wearing braces for like almost 6 years.

Then there was the time I needed some fixing of some nasal issues we cant discuss in polite company.

And can I forget the partial finger amp which I can say was an interesting and VERY painful experience being able to see the crisectional layers of your anatomy in real time.

Yes I know your pain and then some...just a few of my not so favorite things 🤪
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😂 I’m laughing with you Not at you, because its not funny going through all that!
 
Vinz Klortho said:
I had a four hour sinus operation back in August, Four hours!
The left wisdom tooth extraction tore a hole in my sinus floor.
I go back next Wednesday to have it sewed up. Joy!

Isn't this a food thread?

Hungry yet?
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You started me down this path with your tooth extraction tale of woe. 🤪
 
Had a wonderfully grilled ribeye steak that I hand cut and trimmed to what I consider the perfect 1" thickness. On the same grill I did sweet corn on the cob and skewers of fresh jumbo ship my brother brought back from Mexico.

Finished the plated meal with fresh baked bread and real butter along with a baked sweet potato and a tossed mixed salad including carrots and heirloom tomato all grown on the organic farm next door topped with homemade garlic coutons and blue cheese dressing.

Washed it all down with a refreshing sangria we had preped that morning.
 
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flybynt said:
Had a wonderfully grilled ribeye steak that I hand cut and trimmed to what I consider the perfect 1" thickness. On the same grill I did sweet corn on the cob and skewers of fresh jumbo ship my brother brought back from Mexico.

Finished the plated meal with fresh baked bread and real butter along with a baked sweet potato and a tossed mixed salad including carrots and heirloom tomato all grown on the organic farm next door topped with homemade garlic coutons and blue chee dressing.

Washed it all down with a refreshing sangria we had preped that morning.
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That sounds great--- see ya' tonight. :ROFLMAO::ROFLMAO::ROFLMAO::ROFLMAO:

Tony
 
AGG said:
That sounds great--- see ya' tonight. :ROFLMAO::ROFLMAO::ROFLMAO::ROFLMAO:

Tony
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@AGG anytime you come out to vist you're most welcome to break bread with me.

I made quite the sandwich today for lunch with the leftover shrimp from last nights dinner into a fancy lemon dill shrimp salad sandwich on a fresh toasted bollio roll.

I made my own mayo as it comes out light and airy, seasoned just the way I like it! I used virgin olive oil, some fancy gourmet cherry vinegar, a bit of sea salt, and cracked black pepper, freshly chopped dill, and a bit of lemon juice I had squeezed from the tree in the backyard. I used both whole and coarsely diced shimp for texture and a great presentation, as well a bit of the heirloom tomato from last night for added color and taste, and some chopped cellary gave it a bit of crunch. I chilled it before I put it altogether.

A side of mild fresh provolone cheese with apple slices was a nice way to complete the plate and was an excellent accompaniment to the sandwich.

My wife brewed and sweetened some Jamica to wash it all down.

A most excellent lunch if I must say!
 
flybynt said:
@AGG anytime you come out to vist you're most welcome to break bread with me.

I made quite the sandwich today for lunch with the leftover shrimp from last nights dinner into a fancy lemon dill shrimp salad sandwich on a fresh toasted bollio roll.

I made my own mayo as it comes out light and airy, seasoned just the way I like it! I used virgin olive oil, some fancy gourmet cherry vinegar, a bit of sea salt, and cracked black pepper, freshly chopped dill, and a bit of lemon juice I had squeezed from the tree in the backyard. I used both whole and coarsely diced shimp for texture and a great presentation, as well a bit of the heirloom tomato from last night for added color and taste, and some chopped cellary gave it a bit of crunch. I chilled it before I put it altogether.

A side of mild fresh provolone cheese with apple slices was a nice way to complete the plate and was an excellent accompaniment to the sandwich.

My wife brewed and sweetened some Jamica to wash it all down.

A most excellent lunch if I must say!
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Thanks--- and ya'll are always welcome, if you ever get this way. ;)

Tony
 
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