Craig did the cooking, but I did the slicing on the mandolin for him. Zucchini and yellow squash casserole and oven roasted crispy skin chicken thighs.
We ate to clean out the fridge today. Dinner for me was yellow and green beans from the garden, frozen, thawed. I cooked them with garlic, red peppers, onions, a little brown sauce and vinegar. I've been snacking on banana chips.
I made carabaccia, Tuscan onion soup, again. I have some duck eggs, so I thought this would be a good place to use them, since they are quite large compared with hen eggs. They were a bit tastier than "regular" eggs. I poached the eggs on a raft of shredded Grana Padano cheese in the soup. Served it with toasted Khorasan wheat bread.
I'm having mini grilled cheese and tomato sandwiches (using cocktail bread with American cheese and sliced Campari tomatoes) and cream of mushroom soup. I don't have tomato soup, so cream of mushroom soup sounded good.
In most parts of the U.S., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top. In the U.S. it is also known as a rump roast,[4] which means something different in countries using the British beef cut scheme