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.