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Debuted new mesh skillet from Williams Sonoma

Judy Mayberry
Judy Mayberry Posts: 2,015
edited November -1 in EggHead Forum
I've been away from the forum for the better part of a year, and now that I'm back I wanted to show how great the vegetables turned out in my new mesh skillet from Williams-Sonoma. On sale for $20.

Chopped up Japanese eggplant, onion, green and red peppers, button mushrooms, and CHOPPED GARLIC (genius!). Tossed in olive oil, fresh thyme, and salt and pepper.
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Cooked at about 400° with the lid down.
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While we're waiting, see the refinished nest side-tables. After 10 years they were really UGLY. Helmsman sprayed.
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They're done, about 15-20 minutes. I opened the lid a crack and tossed them with tongs several times.
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The spaghetti was tossed with oil and a great red wine vinegar, feta, and the vegetables. It was light and good. Made up for all the ribeye I had the night before.
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Good to be back!

Judy in San Diego, coolest summer since WWII
Judy in San Diego

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