Today's Dinner

guido

Well-known Member
Hello,

Two types of pizzas. One with pepperoni and one with tomatoes and peppers fresh from the farm food stand. Stromboli with cheese and pepperoni. Fresh figs, I picked them this morning, with sliced peaches. Just as many figs left for later. Baked clams cassino. Backed mini muffins as well. Stir fried peppers, All washed down with a glass of vino. The way my better half cooks I should be 300Lbs! But I am only 299# NO not really HE! HE!

Guido.
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Hello dr sportster,

You would have a fight at your hands HE!HE! I would share if I could. I am a lucky fellow, eating quality and freshness like what you see every day. Looking at the pictures makes me even happier!!


Guido.
 
Bello kevinthefixer,

That is why I keep a low profile, most of those tractors type guys are not only a very hungry bunch, but large eaters as well!.
My better half laughs at a the chefs. Points out all the mistakes THEY make. Yesterday she cooked tripe,
melt in your mouth😂. She is the best cook of the whole family all from scratch. Thursday she made
fryed cod, again, melt in your mouth. From cannoli stuffing to chicken cacciatore she dies it all!
think I will stop now. She was asked to write a book, it would take years to get it all in writing. We
do have a good writer in the family. Some day may be?.

Guido.
 
Guido--I dig a lot of hard clams in the south shore bays of Long Island--what is your recipe for clams casino?
Thanks--Dan
 
Hello ASEguy,

Yep! Problem is that it is hard to back away from the victuals. I do seem to manage though. Got 2 extra
Lbs I can't get rid of. It started last Thankgiving, this morning 2 and 1/2 grrrrr
One glass of beer yesterday and a porchetta sandwich at the fair
Guido.
 
Hello dpendzic,

Well! That would not be easy. Not only there is no recipe, but there are many dishes she prepare with ingredients that are adjusted as she cooks. She was asked to write a book, but so far time has not permitted. Some day may be. We do have a good writer in the family, so will see,

Guido.
 

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