[PinesChic]

well they didnt have any dolphin left by the time I got there, so I settled for blackened grouper instead

[leeman]

Chicken breasts marinated in mustard, honey, basil and cottage chees ,,,

Gruilled .... with rice and sallads.

[PinesChic]

ummm sounds good

[PinesChic]

you still on?

[Blondie]

Half a ritz cracker and a diet pepsi.

[PinesChic]

whata you on a diet or something? eat woman!

[Blondie]

Speaking of my little girl, who I never really talk about but....she was running around with my phone last night. She must have hit the voice command button.

Phone: "Please say a command"
My girl: "Clean my room"

:blink:

[PinesChic]

I gotta try that... did it work? lol

thats to cute, how old is she?

[Blondie]

I gotta try that... did it work? lol

thats to cute, how old is she?

Seven.

[Anhil8tor]

Chef made a shrimp creole, potatoe salad and fried some catfish.

[PinesChic]

I think I'm gunna make French Onion soup for dinner tonight

[leeman]

* 3/4 pound (350 g) radicchio rosso di Treviso
* 4 tournedos (these are 2-inch thick slices of tender beef filet, tied with a string so they keep their shape)
* 1/4 cup extravirgin olive oil
* 4 thin slices Montasio cheese (any good quality moderately firm, not too sharp cheese should work)
* Salt & pepper to taste

Preparation:
Wash and pat the radicchio dry, then cut it into wedges. Lightly oil them, season them with salt and pepper, and sauté them in a skillet for 5 minutes (or grill them). In the meantime, cook the meat in another lightly oiled skillet (or again, over the coals). Lay the cooked radicchio over the meat, heat through, lay a slice of cheese over each piece, cover the pan or grill for a few seconds, and serve. The wine? A fuller, but still lively red, for example a Valpolicella Classico Superiore or a good unoaked Barbera.

Yield: 4 servings beef tournedos topped with radicchio.