So true!
I grew up in Central Florida. It was a mix of natives and non-natives there. Then I moved down to Port St. Lucie.
EVERYONE was from New York. And every small business was named "Big Apple" this and "NYC" that. It was crazy!
My mom said that it was because the whole city was a development planned by General Development. They sold the hell out of the properties up in the New York in the 80s.
For the record, I'm Florida-born -- though only first generation. My family all hail from WV.
Wiki says Palm Coast was developed by a guy from New York:
http://en.wikipedia.org/wiki/William_Levitt
Well there you go. Sometimes I feel like Jacksonville was settled by Uncle Joe Carson before he moved to Hooterville.
Last night I made my version of tandoori chicken. It's kind of a standard at our house.
I slice the chicken breasts horizontally, and marinate them all day in plain yogurt, lemon juice, tandoori seasoning, olive oil, and sambal oelek. Then, without wiping off the marinade, chuck them on a hot grill, for about 4 minutes on each side.
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On the side some kabocha squash with soy sauce and sorghum molassas, and homegrown swiss chard and amaranth greens, sauteed in homemade chicken broth abd apple cider vinegar.
Boy, that's brilliant GS! LOVE it!!!
I'm gonna make it with shrimp now that you told me how.
Cool! You'll probably only need to marinate those shrimp for an hour at the most.
With the enzymes in the yogurt and the acid in the lemon juice, you might end up with ceviche!
London Broil was on sale for 1.99 a pound,, so on the BBQ,,, this is only half of it, I had to cut it up because I am low on Propane ,, I marinated it for 2 hrs in a store bought marinade,,, (I hope its not tough) It sure smells good !!!
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Half way done
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Last edited by Justin Case; 01-07-2011 at 08:49 PM.
Looks good, JC! How'd it turn out?
Y'all inspired me. I put some beans in the crock this morning. They're in there somewhere:
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I also made another batch of mesquite chocolate chip cookies.
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Is there are reason you torture me like this?!
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Anything with jalapenos works for me.
And those cookies...just not fair. Did you HAVE to do a close-up?
I thought I was strong enough to look...
Bee?? See those walnuts and the oat in those cookies??? Makes them HEALTHY cookies,don't have to be strong,go ahead and look!!!Originally Posted by BENESSE
Soular powered by the son.
Nell, MLT (ASCP)
It's a slippery slope, Nell. I've landed on my a$$ too many times to count and I'm in a self-imposed rehab.
Thank goodness it's only pictures then!
Soular powered by the son.
Nell, MLT (ASCP)
Yeah, but I've gone through three monitors from excessive licking on this thread alone.
That doesn't count the drooling on keyboards.
It's fun?
They are the Hungarian hot wax peppers that I harvested when I cut the plant down for the winter. They aren't all that hot. I ended up adding some cayenne pepper and some of that hot sauce I made.
Sorry about the cookies!
Well, no, I'm not
OK... a liitle bit
Last edited by grrlscout; 01-08-2011 at 06:56 PM.
Yes, they are very healthy! Oats and pecans, and there's lots of protein in that mesquite flour, and it's low in sugar. Antioxidants in the bittersweet chocolate.
We'll ignore the white flour and brown sugar.
Are you possibly suggesting there's no shortening like say, butter?Yes, they are very healthy! Oats and pecans, and there's lots of protein in that mesquite flour, and it's low in sugar. Antioxidants in the bittersweet chocolate.
We'll ignore the white flour and brown sugar.
If not, could you make them with whole wheat flour and Stevia instead of sugar? Just axing.
I can definitely do oats, walnuts and dark chocolate.
Last edited by BENESSE; 01-08-2011 at 07:15 PM.
Oh yeah, no. There's butter in them -- 8 oz. of it.
Here's the recipe, if you wanna fiddle with it:
http://www.davidlebovitz.com/2007/10/a-chocolate-chi/
The pecans and brown sugar were my mods. Rather than 2c white sugar, I used 50/50 white and brown.
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