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WFDT?

Posted on 10/5/16 at 6:49 pm
Posted by Darla Hood
Near that place by that other place
Member since Aug 2012
14108 posts
Posted on 10/5/16 at 6:49 pm
Grilled chicken and broccoli.

Posted by SW2SCLA
We all float down here
Member since Feb 2009
23087 posts
Posted on 10/5/16 at 6:52 pm to
Leftovers. Smoked turkey and butternut squash soup
Posted by LakeViewLSU
Baton Rouge
Member since Jun 2009
17730 posts
Posted on 10/5/16 at 7:23 pm to
Taco bell
Posted by LSUballs
P.A.I.G
Member since Feb 2008
40413 posts
Posted on 10/5/16 at 7:47 pm to
Fried Landmass river catfish, fried shrimp, fries and blue cheese slaw.
Posted by Lazy But Talented
Member since Aug 2011
15116 posts
Posted on 10/5/16 at 7:48 pm to
Somehow made my way back over to Lilly's cafe again

Rare flank steak pho minus noodles plus veggies
Posted by BRgetthenet
Member since Oct 2011
118273 posts
Posted on 10/5/16 at 8:11 pm to
Artichoke with some balsamic and olive oil.
Blackened shrimp
Salad
Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
15118 posts
Posted on 10/5/16 at 8:27 pm to
That slaw is great Balls.
Posted by LSUballs
P.A.I.G
Member since Feb 2008
40413 posts
Posted on 10/5/16 at 8:36 pm to
Yep. Good stuff.
Posted by Ole Geauxt
KnowLa.
Member since Dec 2007
50880 posts
Posted on 10/5/16 at 8:45 pm to
3 pieces of something fried, fries, green beans, hush puppies..

Captn' D's, a true southern culinary delight..
Posted by PapaPogey
Baton Rouge
Member since Apr 2008
40532 posts
Posted on 10/5/16 at 8:46 pm to
Just had a little personal digiorno pizza. meat trio with stuffed crust

wasnt thrilled about it, but ill be damned it was good
Posted by OTIS2
NoLA
Member since Jul 2008
52768 posts
Posted on 10/5/16 at 9:10 pm to
Grilled hips, boudin, and sausage , with cole slaw and pulled pork sandwiches...and beer. A good bit of beer.
Posted by Cajunate
Louisiana
Member since Aug 2012
3580 posts
Posted on 10/6/16 at 7:06 am to
Paneed Pork Chops

Last night's dinner was another simple one. I pounded/tenderized some boneless pork loin chops but I seasoned them with Italian seasoning, salt and black pepper before so that the pounding would get the seasoning into the meat. Dredged them in flour and let them sit a while before the egg/milk wash and then breading with Italian bread crumbs.(letting them sit allows the flour to stick better to the meat and when fried it helps to keep the breading from pulling away. at least this works for me.) They were fried in olive oil and butter and then I made a lil gravy with the fond left behind.




Served with a four cheese rice side and green peas. Oh and a warmed and buttered homemade bun.



Not bad!


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