LOL I just ate a PB&J for lunch.Quote:
Originally Posted by Ken
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LOL I just ate a PB&J for lunch.Quote:
Originally Posted by Ken
Did you cut the crust off first?Quote:
Originally Posted by welderguy
No I like the crust on bread.Quote:
Originally Posted by Ken
Most kids I know don't.Quote:
Originally Posted by welderguy
I used to ask for my sandwiches to be made out of the heels of the loaf.Quote:
Originally Posted by Ken
\Quote:
Originally Posted by welderguy
And they still gave you a gun license, huh?
Yeah its the new program in Texas special needs gun licensing .Quote:
Originally Posted by Ken
It's cold and raining here, today. I decided to fix a plain ol' pot of beans. The funny thing is, there is something very comforting about starting to cook anything by putting a hambone in a big pot.:chef:
anyone that was at the jamboree remember that fantastic apple cake Winnie baked?
Well when she left she walked off and left about half that cake in the bearproof box at the campsite.
I took it home and stuck it in the freezer. Been rationing it out all winter.
I finished the last peice this afternoon. It was still delicious!
Somehow, this picture came to mind.Quote:
Originally Posted by kyratshooter
http://i261.photobucket.com/albums/i...Messybaby1.jpg
Well, I stumbled across these things at the store:
http://farm9.staticflickr.com/8529/8...251b3073_b.jpg
It's my belief that just about an food can be improved by being encased in pastry. I was thinking cornish pasties or wee little cherry pies, but I ended up going with the obvious -- empanadas. I decided to make chicken in a mole sauce, with pepitas, raisins, onions, and diced turnips for the filling.
http://farm9.staticflickr.com/8113/8...4e551a17_b.jpg
I can't help but pleat the seams, like for gyoza. But I eventually got the hang of the rolled edge.
http://farm9.staticflickr.com/8541/8...486743b6_b.jpg
Gracious, they turned out nice! But so not on the diet. So I had two for dinner, two went in the fridge for lunch, and the rest - into the freezer for a rainy day.
The sure is puuurty GS!
I got fancy today.
I'm doing chicken cordon bleu and aspargus.
Jumbo coconut shrimp with an orange-lime-cayenne dipping sauce and a rice-veggie medley.
Almond crusted chicken breasts cooked on the grill. Sweet corn, baked beans and a small salad.
Cholent (Jewish stew, akin to both a traditioonal beef stew and a chili)
Take 2 pounds of beef cubed, chuck is nice.
In a ziplock bag add seasoning 2 tbs flour Salt, Pepper (I like sazon, garlic powder, adobo) coat beef well
Brown beef with 2 tbs of VEG oil, not olive oil (it has too low of a smoke point and u want the bits to remain viable for deglazing
After the beef is browned add to slow cooker
Deglaze with vodka, or beef stock, or red wine.
Make sure to cook the vodka down well as slow cookers will leave a alcohol flavor
Add to slow cooker
Add one can of beans (drained) and the same can worth of water
Heat on high 6 hours (keep an eye on it near the end you don't want too much liquid but you don't want it soupy either.
This is a really simplified version of the dish but tis pretty tasty.
A petite filet, grilled. Roasted brussells sprouts. Steamed broccoli. And I loaded a baked potato, I've been a good boy lately and thought I deserved it.
http://photos.smugmug.com/photos/i-d...-dTnbhsL-L.jpg
O, let's not forget the glass of Cabernet.
http://photos.smugmug.com/photos/i-2...-2PDPqMV-L.jpg
Last night I made three cup chicken, with chile sesame sugar snap peas, shiitakes, and brown rice.
http://farm9.staticflickr.com/8114/8...74cba234_b.jpg
Wine not pictured. But it came from a seemingly bottomless box. :blink:
It would be a feast dining at your table even without the meat, it's that good. AND, you serve wine!
(I am a vegetarian but would never skip a beat at what you're serving)
Awww thanks, Benesse! As luck would have it, tonight is our vegetarian night. We're having roasted baby artichokes from the garden, and minestrone soup. Trying to work in at least one meatless dinner a week, to eat healthier, save money, and help the environment . So far, it's been good. A bit of a challenge, but in a good way. ;)
GS, you'll be amazed how used to it you can get especially cooking the way you do. Creative ingredients, full flavored, hot and spicy. When people thing of vegetarian food they think of bland hospital gruel, not something that could rock your world.
I was gonna try a vegetarian diet but the dang vegetarians could outrun me.
Got the crockpot loaded and red beans soakin' for my monday cajun day meal. Red beans and rice with red hot sausages and ham hocks.
D.O.M.
With a hat. Peas and mixed rice.
http://photos.smugmug.com/photos/i-b...-bPbh88C-L.jpg
http://photos.smugmug.com/photos/i-R...-RszBcCj-L.jpg
The weather is truly pants today, wind, rain and truly baltic. So I made this weeks bread.
I seem to be able to make a cracking wholemael loaf. My white loaves are not as grand.:blushing:
http://i1186.photobucket.com/albums/...ps66a3fc75.jpg
Even though the weather was dreary, I'll bet the smell of fresh baked bread in the house brightened things up.
We are going to try and make homemade bread for the first time this week! We got our made from scratch biscuits down so now we are moving on to bread. Tonight's dinner is homemade sloppy joes and oven fries. Yum!
Supper tonight was: Home raised rabbit rolled in flour and browned, then simmered in it's own gravy till done. New potatoes with butter and fresh rosemary spinkled over them and then baked in the oven. Also fresh picked patty pans and yellow squash dipped in egg (from our chickens) and rolled in flour then fried in oil. Lemonade with fresh sweet mint leaves added. Yeah. The lemonade was out sourced. A fresh baked loaf of beer bread would have made things complete.
Oldtrap
Showoff.;)Quote:
Originally Posted by oldtrap59
Very nice OldTrap! We are hoping to get some meat rabbits in the backyard in the very near future! Last night's dinner was homemade chicken potpie, which turned out really well for a first run, with a salad. Tonight's dinner is going to be chili from the crockpot and cornbread with jalapenos and cheese!
Just had a little taste of Heaven. Cooked 2 packs of Ramen Noodles, drained them, added 2 TBS. of butter and 1 seasoning pack. Cubed a can of Spam into 1/4" pieces and fried 'em crispy in butter. Tossed the spam into the noodles and mixed it all up. Had a couple of warm tortillas on the side with a big glass of iced tea.
Sometimes the simple stuff is the best.
Steak, filet mignon, its been years (We rarely ever buy steak), sautéed jumbo shrimp and mushrooms.
Last weekend, we had some family over for grillin and swimming. Carne asada, mojo shrimp, citrus salad, taters, and guacamole on the menu.
http://farm9.staticflickr.com/8404/9...6517298a_b.jpg
The leftover carne asada went into enchiladas:
http://farm3.staticflickr.com/2829/9...5702ac7e_b.jpg
Man I love tomato season!
Yesterday, I splurged a little, and made biscuits and gravy:
http://farm8.staticflickr.com/7409/9...9bdd7c4b_b.jpg
And biscuits and honey.
And biscuits and jam.
Last night: Baked coconut shrimp with mango-habañero sauce
http://farm4.staticflickr.com/3748/9...9cd1eace_b.jpg
That hab is from the garden and HOO BOY is it HOT! I tried a lil piece this big, and my mouth was IN FLAMES
http://farm4.staticflickr.com/3667/9...ba0d2b03_b.jpg
:glare: I wanna' go live at grrlscout's house. :yes:
I had a fried bologna sandwich!
This maybe the single most depressing picture I have ever seen. Got enough biscuits and not enough sausage gravy to cover them all!Quote:
Originally Posted by grrlscout
I am not sure I would have pulled through that one as well as you have. You are a strong woman. LOL
Quote:
Originally Posted by grrlscout
We had an early start to mango season and after about 5 months we are just hitting peak season with several more months to go. So, south Florida is loaded with mangoes for free all you can eat. I think it would be safe to say that mangoes way out weigh citrus after the canker. You can see a tree from any point in any residential neighborhood.
Mango and hot pepper is awesome. I had a guat friend who told me about a dry pepper powder they put on their mango. It was not very spicy at all. But, it put me on a path to putting hot stuff with mango. Have you ever eaten green mango with salt?
I have a little crush on Grrlscout right now.
I am, as always, slow cooking pork.
Don't even go there. :angry: I've already got dibs on the guest room. Five posts before this one. Read it and weep.Quote:
Originally Posted by Winter
I wonder what time breakfast is..... :innocent:
I'm working on a new invention. It's a smoker with a chain driven rack. You can put a pork butt in one side and by the time it comes out the other side it's done. I don't care about automating the process I just want to keep feeding pork butts into the intake so I have an endless supply for pulled pork!
Hey, Winter, check this out. This should be pretty easy to make. Pulling the pork is always the hardest part for me.
http://www.porkpuller.com/
I've got pulled pork down. It's brisket I can't master. And with the prices on brisket already this summer, not gonna be practicing too much.
The last couple of weekends have been disasterous experiments with wild-caught sourdough (not the Alaskan kind). I've got a good starter going, seems to be pretty bubbly and smells pretty good. It's just not sour. And doesn't seem to want to rise after forming the loaf. Ruined an old pizza pan. First loaf welded itself to that sucker and pulled the seasoning right off to the bare metal.
This morning's sourdough waffles were pretty good. But still not noticeably sour.