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Thread: Easter Dinner

  1. 04-13-2020, 08:46 PM #41
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    Quote Originally Posted by Highstrung View Post
    How about a mornay
    Touché. But, when I come to macaroni “pie”, I prefer cheddar over gruyere
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  2. 04-13-2020, 08:50 PM #42
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    And let’s be honest, you’re one of the few who knows what a bechamel sauce is. Let alone mornay. Nutmeg in macaroni, sheeet... velveeta is where it’s at.
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  3. 04-14-2020, 10:00 AM #43
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    I’m gonna pretend you didn’t just say that.

    As for the cook off....

    I don't need my name in the marquee lights....
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  4. 04-14-2020, 10:39 AM #44
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    Haha!
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  5. 04-14-2020, 11:15 AM #45
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    Broke out the fine china

    92928521_10223202792326496_803121165949206528_n.jpg
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  6. 04-14-2020, 12:52 PM #46
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    THAT is proper.
    I don't need my name in the marquee lights....
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  7. 04-14-2020, 12:52 PM #47
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    But what's those chunks in the egg?
    I don't need my name in the marquee lights....
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  8. 04-14-2020, 12:56 PM #48
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    Quote Originally Posted by Simple Man View Post
    But what's those chunks in the egg?
    Bacon...
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  9. 04-14-2020, 12:56 PM #49
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    10-4. I'd eat it.
    I don't need my name in the marquee lights....
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  10. 04-14-2020, 12:59 PM #50
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    Don't let me fool you. The ol lady cooked all that haha! If it goes on the grill or cooking fish, that's my department.
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