I'm stuffed

[Jay]

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.

 

[Pensacola Tiger]

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.

Can you still see them?

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

 

[Jim]

What no dessert?

 

[Dave Martell]

Glutton

 

[Jay]

What no dessert?

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]

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]

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:

David before leaving Florence:

David after return from America:

 

[Delbert Ealy]

Doug,
Thanks for posting that, I needed a good chuckle.

 

[Pensacola Tiger]

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.