Dinner Tonight #33

October 9, 2017

 

A chicken and mushroom pie tonight, one of Jamie Oliver’s 30-minute meals.  It was great, though I would use less stock next time to create a thicker sauce.

 

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Dinner Tonight #32

September 26, 2017

 

Last night I made this very simple Penne with Roasted Cherry Tomatoes (to which I added some fresh basil). It was very satisfying.


Dinner Tonight #31

September 18, 2017

 

Tonight I made this wonderful Moroccan cauliflower and chick pea soup. Great mix of spices and textures.

 

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Dinner Tonight #30

September 6, 2017

 

Chicken with shallots from the New York Times. I used breasts as I had no thighs and it turned out pretty good.


Dinner Tonight #29

August 31, 2017

One of our long time favourites — Goan fish curry.

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Snacks Tonight #5

August 29, 2017

Home-made sausage rolls!  I seasoned the pork with onions, garlic, thyme, black pepper, fennel and red pepper flakes. They were very successful and simple to make. Next time, I will split the batch and make different combinations.

 

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Brief Review: Dixie’s BBQ

August 27, 2017

I don’t do reviews for restaurants outside the Drive, but this one was worth the exception.

For some while now, the ever-loving has been complaining about the fact that she cannot get genuine southern hot links in Vancouver, and she misses them. I hate seeing her go without and so my fingers did the Google walk and I found out that Dixie’s BBQ serves the beasts. We went there today for brunch.

It is definitely odd to find a Texas bar on East Hastings slap in the middle of DTES. But there it is, all decked out like a Pecos diner-ranchhouse. Barbecue is in their name and Texas barbecue is what they serve, along with their own mighty fine BBQ sauce and, of course, as much hot sauce as you can manage. Water is served in mason jars and paper towels are mandatory.

My gal had a hot link with potato salad and corn bread, along with generous portions off my plate of Texas Breakfast — spicy sausage, eggs, brisket baked beans, tater tots, toast and peach marmalade — served up in tin plates. It was all remarkably fine and we waddled home as full as ticks. Service was great and the price was about normal for brunch.

They have been open about a year and a half and I hope they last a lot longer because I will surely be returning for more.