I'm sorry about not changing the meal for
such a long time. This is from Thursday,
August 13, 2009.
The beets and dressing for the salad can be found in my
cookbook. The rice can be cooked by
bringing to a boil an amount of rice and
double the amount of water. Lower the heat
to simmer and
cook until the water is all absorbed. The
corn on the cob is on my web site, but you
can cook it for
three minutes in a pot on the stove. To make
the zucchini, heat 2 Tbsp of olive oil in
a heavy skillet,
slice the zucchini and add it to the skillet,
cover and cook for five minutes. Add 1 Tbsp
creole
seasoning (the recipe is in the cookbook
and on this site) and cook for five minutes
more, stirring.
| almond steelhead trout | xxxxxxxxxxxxxxx | cooked beets |
| cajun zucchini | corn on the cob | |
| tossed salad | dessert (I skipped it that day) | |
| boiled rice |