wot didya eat 2nite.... (89)
Kontikitactsilkeborg, Central Jutland Denmark52 Threads 6 Polls 797 PostsI had 3 chicken(grilled slowly)sandwiches,topped with guacomole...then ..peaches and cream...
meatpie <--homemade, yummi, yummi and "moschofilero" wine 
F all squared at the moment...Belly full of coffee. I'll figure something out when I hit my muckers (raid his fridge)
Bortsch
I was out with a group of people tonight, and had a really tasty dish of chilli con carne, garlic bread and a glass of red wine.....
Yamas!
Yamas!
Phoenix: F all squared at the moment...Belly full of coffee. I'll figure something out when I hit my muckers (raid his fridge)
Damn Phoenix...that won't help you fly from the fire....
Tulefel: Bortsch
What is that again...!Nymphe: meatpie <--homemade, yummi, yummi and "moschofilero" wine
moschfi what...explain ?..Kontikitact: moschfi what...explain ?..
Gladly Kontikitact!
Pronounciation: Moschofilero [ Mos ko fee' le ro ]
Moschofilero grape variety: A distinct aromatic grape from within the AOC region of Mantinia, in the Peloponnese, Moschofilero grapes have a gray colored skin and therefore produce a wine that is a blanc de gris. Its crisp character and beautiful floral aroma of roses and violets with hints of spices can be drunk as an aperitif or with food.
Nymphe: Gladly Kontikitact!
Pronounciation: Moschofilero [ Mos ko fee' le ro ]
Moschofilero grape variety: A distinct aromatic grape from within the AOC region of Mantinia, in the Peloponnese, Moschofilero grapes have a gray colored skin and therefore produce a wine that is a blanc de gris. Its crisp character and beautiful floral aroma of roses and violets with hints of spices can be drunk as an aperitif or with food.
Pronounciation: Moschofilero [ Mos ko fee' le ro ]
Moschofilero grape variety: A distinct aromatic grape from within the AOC region of Mantinia, in the Peloponnese, Moschofilero grapes have a gray colored skin and therefore produce a wine that is a blanc de gris. Its crisp character and beautiful floral aroma of roses and violets with hints of spices can be drunk as an aperitif or with food.
Stin ygeia mas!!!!!!!!!!!!!!
Yummy....I had ratatouille soup and rice cakes for lunch, making pumpkin soup for tomorrow. I loves me my soup!! Going out for dinner. I hope to have lamb. I am gluten free and have a few other bad food allergies so eating choices are limited sometimes.
No idea about tonight..last night 1kg of lasange (or how ever it's spelt..)
Nymphe: Gladly Kontikitact!
Pronounciation: Moschofilero [ Mos ko fee' le ro ]
Moschofilero grape variety: A distinct aromatic grape from within the AOC region of Mantinia, in the Peloponnese, Moschofilero grapes have a gray colored skin and therefore produce a wine that is a blanc de gris. Its crisp character and beautiful floral aroma of roses and violets with hints of spices can be drunk as an aperitif or with food.
Thanks for the info...1 other question..why does Retsina taste so much better in Greece...!Pronounciation: Moschofilero [ Mos ko fee' le ro ]
Moschofilero grape variety: A distinct aromatic grape from within the AOC region of Mantinia, in the Peloponnese, Moschofilero grapes have a gray colored skin and therefore produce a wine that is a blanc de gris. Its crisp character and beautiful floral aroma of roses and violets with hints of spices can be drunk as an aperitif or with food.
Dear Kontikitact!I think it's a matter of origin.
All things taste better in their place of origin
Retsina, as well as ouzo and frappe are best to be consumed in the right temperature and mood and should be combined with the right...mezedes (hor d'oeuvres!)...
Retsina needs Greek ntolmadakia (wineleafs filled with rice and spices), feta cheese, souvlaki, cool summer breeze and a beautiful greek starry night.
Ouzo needs sun dried barbequed octopus, olives, tzatziki and a cool shade in a hot sunny day. Served preferably after you have spend like 2-3 hours at the sea!
Frappe MUST be combined with sun and TAVLI (Greek backgammon but you must be able to play all three games in a row!)
Last night....
Pre-Starter was mussels covered in little bits of stuff, nuts I think...was yummy but couldn't look at it, because the mussel was looking back at me with a funny eye.
Starter was a nice cod with teensy weensy cauliflower bits and little grey/green dotty salty things on a small bed of rice all spiced up and sprigs of green
Main course: beef (the waiter explained what cut but I forget - he spoke English for my benefit, but it still sounded Dutch to me), Sauteed artichoke and wee tiny potatoes, grilled, bacon peels around the plate, topped with a nice light sauce and lentils (which looked like the little grey/green dotty things mentioned above)
Dessert was succulent assortment of shiny sweet things but I was very full by this time and only had a small bite of a chocolate wrapped in more chocolate that was way too perfect for this world.
Beautiful dinner
Pre-Starter was mussels covered in little bits of stuff, nuts I think...was yummy but couldn't look at it, because the mussel was looking back at me with a funny eye.
Starter was a nice cod with teensy weensy cauliflower bits and little grey/green dotty salty things on a small bed of rice all spiced up and sprigs of green
Main course: beef (the waiter explained what cut but I forget - he spoke English for my benefit, but it still sounded Dutch to me), Sauteed artichoke and wee tiny potatoes, grilled, bacon peels around the plate, topped with a nice light sauce and lentils (which looked like the little grey/green dotty things mentioned above)
Dessert was succulent assortment of shiny sweet things but I was very full by this time and only had a small bite of a chocolate wrapped in more chocolate that was way too perfect for this world.
Beautiful dinner
Grilled sardines and salad with some lovely Spanish red wine. Yummy, but I´m reducing carbs so missed my bread. 
Broiled South Australian rock Lobster unt Moet NV
CuspofMagic: Broiled South Australian rock Lobster unt Moet NV
sounds like a magical mystery tour...spaghetti with mussel.................fresh prosecco wine
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