What's for dinner ( or lunch )

OneEyedDiva said:
How did you like the Sweet Baby Ray's in your navy bean soup? I could've sworn I saw that you said you liked it, but can't find the post now. :unsure:
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I sure did reply - I think I mentioned it was like Brylcreem - a little dab'll do ya'. It added such a flavorsome smoky depth to the soup! Thank you again for the recommendation - I never would have thought of it on my own.

Just found it here: What are you cooking or baking today?
Post #1205.
 
StarSong said:
I sure did reply - I think I mentioned it was like Brylcreem - a little dab'll do ya'. It added such a flavorsome smoky depth to the soup! Thank you again for the recommendation - I never would have thought of it on my own.
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You're welcome, of course. I'm so glad you enjoyed it. I always eat more servings of his "just beans" than I do his bean soup, so I had four servings over as many days with SBR's of course. 😛
 
Today I think I will probably have some of the lentil , veg and bacon soup I made a few days ago. I got a pot out from the freezer last night and it's thawing in the fridge

I had a bacon roll at lunchtime in the Cafe...
 
dobielvr said:
I've been thinking about chicken salad too. I have all the ingredients except green onion, which I could probably omit and still enjoy it.
Chicken, celery, walnuts, raisins and mayo. Am I leaving anything out?? Water chestnuts?
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Green onion? is that the same as salad onions?

The only salad I add walnuts and raisins to is Waldorf salad (spinach, red onion, celery, raisins, walnuts, grapes, sliced apple) with a home made dressing (olive oil, vinegar, a drop of honey and a tiny pinch of salt, I sometimes add a clove or two of garlic).

I have never thought of adding walnuts, raisins or water chestnuts to a chicken salad but, I like that idea so, thank you @dobielvr I will try that next time :)
 

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