What did you eat today?

sylverpiano said:

I have Southern relatives, and spend some of my vacation time in Memphis TN. All of my relatives there are all about fresh catfish, and it is tasty.

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sylverpiano said:

Michie,

I love the BBQ in Memphis. I am heading down there in a couple of months

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The Church’s general rules of Lent are the bare minimum. The heartfelt sacrifice of love by which we offer little hidden penances (like eating the salad and not the lobster on Friday) to Christ bring joy to His heart and grace to our souls. Most people don’t regularly eat lobster anyway. Most people do, however, eat meat regularly...

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gurneyhalleck1 said:

Gurney pauses and wonders if Michie is somehow employed as a lobbyist by the catfish industry....

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Root of Jesse said:

I have a lobster mac and cheese using asiago cheese...really not Lent-worthy, it's very decadent.

Since we love seafood, we try to eat "lower" seafood, rather than delicacy-type stuff. I made crawfish etouffee' which is good ol' Louisiana mudbugs' tails cooked with onions and celery in a butter sauce. To tell the truth, this is not really a penitential dish either...the preparation is, kinda. At any rate, since we love seafood, I'm also giving up my dinner wine on Fridays. Been trying to walk 3 miles a day to Mass and back at lunch every day, but we have a major project culminating during Holy Week, and it's very hard to get away.

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Root of Jesse said:

In the spirit of Michie posting links...

Lobster Mac and Cheese Recipe : Ina Garten : Food Network

I was wrong about the kind of cheese, but you know cheese...

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Root of Jesse said:

You should see the baking orders I get from work...about 4 dozen cookies a week...

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AMDG said:

I love it too even though the fact that they are bottom feeders bothers me a tad. I like the catfish fried the Louisiana way with just a little "zip" in the fish fry. (Of course, no more fried food for husband, so no more fried food for me.)

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This pumpkin lentil soup is so thick I almost called it a stew.

Begin by preparing the lentil, rice mixture.

Slice one onion and mince one clove of garlic.

Brown these in a two quart sauce pan over medium heat in one tablespoon of oil. That's all the fat you will find in this recipe!

After the onion and garlic is brown

Add one half cup of lentils and one half cup of brown rice. You may use white rice if you prefer a faster cook time.

Add two and a half cups of water and a bouillon cube.

Increase heat to high to bring to boil then lower heat and cover the pan.

Simmer for 40 minutes for brown rice or 20 minutes for white rice.

While the rice and lentils are simmering:

Cut up a medium onion and two large carrots.

Bring one cup of chicken broth to boil and cook the onion and the carrots until they are tender.

Add one half teaspoon of ginger and one half teaspoon of allspice to vegetables while cooking.

When the vegetables are tender, pour them all in the food processor.

Puree the mixture.

After the vegetables are pureed, add seven ounces of chicken broth, ( the rest of the broth remaining in the 15 ounce can), and one 15 ounce can of pumpkin puree.

Mix in the food processor.

Return the mixture to the pan.

As soon as the rice and lentil mixture is finished, most of the liquid is absorbed and the rice is tender, add this to the pumpkin mixture. Stir the rice and lentil mixture into the vegetable puree well.

Your soup or stew is ready to serve.

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