It's always interesting to see what people make on a day-to-day basis, so I thought I'd set up this discussion as a twitter-esque way of seeing what's being plated up each day.

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Tonight it's fajitas!
Yesterday I had dinner with my dad. Ribeyes, mashed potatoes, green beans. Goooooood eatin'!

Tonight, since I'm going to the gym after work, it'll likely be a ten-minute frozen skillet meal. Bird's Eye has some really good choices that are full of veggies, low on sodium, and really tasty. I'm partial to the Sweet and Sour Chicken. It's got red and green peppers, carrots, onions, pineapple, grilled chicken, and white rice in a Sweet and sour sauce. 200 calories per serving. Good stuff.
Just went shopping...tonight it's lamb cutlets in mushroom gravy..still deciding between a side-salad or cooked veggies...either way, there will be a healthy portion or garlic mashed potatoes...
Last night ... Dahl, green beans, and naan.

Working on my Indian cooking ...
I'm making some delicious Shrimp Etouffe! Man I love the New Orleans cuisine. Some of the locals I live by have stated that I'm getting pretty good at cooking local foods.
Thai green curry chicken!
Got a recipe for that Shaun? Sounds like something I'd like to try.....
Tonight:

Linguini in a parmesan cream sauce (with white wine and thyme) and perfectly done shrimp.

A salad of fresh tomatoes and peppers from the garden.

A baguette.
Steak bits rapped in bacon
Three leaf salad /w virgin olive oil and sea salt
Baked potato
A Tuscan-style bean soup
I am smoking a rack of pork ribs and making B-B-Q sauce, baked beans and Southern mustard potato salid. A green salad, garlic bread, iced tea and a pineapple upsidedown cake for desert.

I have enjoyed reading through the group and even making a couple of comments. Great people, great site!
There is a saturday Farmers market in Dunedin. I have bought a fillet of lamb which I will be beating and rolling out and stuffing with wild garlic and feta cheese and broiling on a bed of celery, carrot, onion and apple cider.
Probably served with thinly sliced potatoes cooked in cream and a wild salad from the garden

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