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Jay

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Took advantage of a day off yesterday.

Breakfast:
Buckwheat pancakes, French toast, and ham steaks

Lunch:
Spinach and ricotta manicotti (starting with hme made crepes) with bechamel and marinara

Dinner:
Corned beef, cabbage, and potatoes.

I can't feel my legs. :p
 
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Took advantage of a day off yesterday.

Breakfast:
Buckwheat pancakes, French toast, and ham steaks

Lunch:
Spinach and ricotts manicotti (starting with hme made crepes) with bechamel and marinara

Dinner:
Corned beef, cabbage, and potatoes.

I can't feel my legs. :p

Can you still see them?

Great menu, BTW. Reminds me that I need to start corning a brisket for St Patrick's Day dinner.
 

Jay

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What no dessert?

lol.gif


No room!

On a positive note, the annual corned beef overkill extravaganza is a great opportunity to break out a yanagi, which sadly sees little use during the year.


Bonus points: point cut or flat cut?
 

Jim

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lol.gif


No room!

On a positive note, the annual corned beef overkill extravaganza is a great opportunity to break out a yanagi, which sadly sees little use during the year.


Bonus points: point cut or flat cut?

Half point and half flat for my sammich please.
 

FryBoy

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Brings to mind what happened to Michelangelo's David after being loaned to the U.S. for 3 months for a tour sponsored by these fine establishments:

michelangelos-david-overweight-sponsored-by-mcdona.jpg



David before leaving Florence:

michelangelos-david11.jpg


David after return from America:

michelangelos-david-fat-after-visiting-the-usa.jpg
 
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lol.gif


No room!

On a positive note, the annual corned beef overkill extravaganza is a great opportunity to break out a yanagi, which sadly sees little use during the year.


Bonus points: point cut or flat cut?

Point cut brisket for corned beef; flat cut for BBQ.
 
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