Cap'n Crunch!

Meatloaf, thats what I'm making.

Taco Feast!!!!

Lasagna sounds good

Fish.

Order Chinese food.

Big Mac =)

fried chicken? no, i know.. TACOS! some greasy, steaming, yummy tacos... :)

Since you are a big, hulkish, man...errr...thing, I am going to suggest something hearty. This is my grandmother's gumbo recipe and there are few things that tast better in this world! GOUDEAU’S GUMBO AUTHENTIC CAJUN SEAFOOD GUMBO Zazzy’s note. This recipe is important to me for the following reasons. When I grew up, in Chicago, our family usually had gumbo for Thanksgiving and Christmas instead of turkey and dressing. I didn’t understand how weird this was until I was grown up and realized how much I missed it. (I still miss it. My husband is a traditionalist and we have spatted about this issue. I’ve never been victorious.) When my grandmother, a Chicagoan, met my grandfather, an engineer who spent much of his young life around New Orleans, she wasn’t much of a cook. By the time she was my grandma, she was a hobby gourmet, with a New Orleans repertoire fit for my granfather’s palate. I never came to find out how she learned to make such a complicated southern dish as gumbo, which is always unique to the chef. All I know is that hers was the scrumptious stable of our holiday gatherings and. . .that she never wrote it down. When she died, our family mourned the passing of that gumbo for decades. A few years ago, I was bemoaning this fact to my girlfriend, Kathy’s, new husband, Steve, who grew up in New Orleans. He be-gifted me with several excellent tomes about the science of N.O. cooking. Apparently, everyone in N.O. has opinions about how they like their gumbo! I researched the science of gumbo through these sources and others for several years and after many, many not-right experiments, I finally came up with this one. THIS is my grandma, Jean’s gumbo, the gumbo she made to keep her husband, L’ouveture Goudeau, from missing his home town grub. THE ROUX ½ cup of vegetable oil ¼ cup of butter ¾ cups of flour THE BASE 2 cups chopped onion ¾ cups chopped green pepper 1/3 cups thin-sliced green onion (tops and bottoms) 2 tablespoons chopped cilantro (or Italian parsley) 1 large can of chopped tomatoes (about 15 oz.) 1 tablespoon of finely minced garlic 1 large can of tomato sauce (about 14 oz.) Large, packaged kielbasa 2 lbs of shrimp, peeled and de-veined 3 cans of crabmeat (this makes it easy, although our clan might miss the whole crabs that Jean used to use. If you use fresh crab, leave it in the shell for flavor, and use about one pound.) ¼ pound of okra, stems and tips removed, sliced into 3/8 inch thick slices. (You might be tempted to skip this step. Don’t. 1) my grandmother loved okra; and 2) all along I thought that this was just a taste preference, but now after I have studied all these recipes and old New Orleans cookbooks, I understand that okra is a THICKENING agent, and adds to the thickness. Don’t leave them out: ‘twill make for runny “soup” and not “gumbo.” Okra is usually found in the frozen bulk veggy section around Seattle.) ½ pound of scallops ¼ pound of chicken breast (this is filler meat. If you have enough $$ to seafood it up, don’t worry about the chicken. If you use this chicken, prepare it first—grilled, fried, or whatever, and then toss it in the pot at the proper time.) ½ pound of any old white fish you might have hanging round. Jean used carp, because that is cheap fish, easily available in Chicago. I used tilapia here. Fresh orange roughy is also cheap and plentiful in Chicago, though not available in Seattle. Catfish tastes “gamey” in soup. Don’t use it. Will take over the flavor of the pot. Any additions you happen to have hanging round: bacon bits; pork chop bits; lobster (haha)… on and on. Experiment. But start with the basic recipe so that you know how it tastes before you extrapolate on it. THE LIQUID AND SEASONINGS 2 1/2 quarts of canned chicken stock, low sodium. 4 whole bay leaves 1 ½ teaspoons dried thyme 4 teaspoons salt 1 ¼ teaspoons of fresh ground black pepper ¼ teaspoons cayenne (substitute crushed red pepper if no cayenne) 4 teaspoons of lemon juice 1 tablespoon allspice ½ teaspoon mace ¼ teaspoon cloves 2 tablespoons brown sugar 2 tsp Filet Powder Preparations: If using homemade chicken stock, make in advance. Chop, prepare, assemble the ingredients for the base and have them ready to toss in the pot as soon as the roux is done. Melt/ heat the butter and oil together in the bottom of an 8 quart kettle, over medium heat. Gradually add the flour to the oil, stirring constantly. Cook over low heat until a medium-brown roux is formed. This takes about 20 mins. The trick is to get it as brown as possible, without burning. However, if you don’t want to tempt fate, (because it burns too, and that’s nasty) truly, as soon as the flour is all folded in, and it looks about the color of a shelled peanut, it is ready to go. Save the deep, dark browning for another time, another cooking lesson. As soon as you’ve reached the color that you’re satisfied with, immediately add the: onion, green pepper, green onion, cilantro, and garlic. Cook for about ten minutes, constantly stirring, looking for the vegetables to lightly brown. Add the tomatoes, tomato sauce, kielbasa, seafood, all seasonings (except the brown sugar) and water. Mix thoroughly. Raise the heat slightly, bringing to a boil. Then, heat to low and simmer for an hour, stirring from time to time and scraping down the sides and bottom if necessary. After the simmer time, turn off the burner (although you can let it sit on the cooling burner.) Stir in the two tablespoons of brown sugar and 2 tsp. of filet powder while it is still hot but no longer cooking. Bon Apetit!

some sort of italian pasta with chicken..yummm...

Reservations. :o)

Fish and chips, always good for a Friday.

what are you in the mood for, give me a meat, or vegie(if you are a vegetarian) and i can come up with something

Liver. With fava beans and a nice chianti.

steaks on the grill.

peas, chicken, mac & cheese and iced tea.

lasagna and garlic bread w/ salad

Spaghetti and meatballs with eggplant Parmasian

Chicken Shaslick This dish is very easy and quick to make. And I personally guarantee that you will love it! Ingredients 1 Kg. boneless chicken 2 tsp Salt 2 Green Bell peppers 3 Medium Onions 2 Small green chilies ½ Kg canned whole/diced tomatoes ½ Cup Ketchup 3 tbs. Soy Sauce 3 tbs. Oil Instructions: Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes) Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. Serve with boiled rice.