Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
very pleased with these .
ill never forget the time he asked me what the hell i was buying collared greens for . i told him to wait and see . a few bacon crumbles and some white vineagar later and he totally got it ..
look at my pic -- it aint up to no good ..
Me...not so much of a cook....or baker....that would be the lil sis....excellent at both. Love watching cooking shows, esp. during long, cold, dreary winter months....but actually cooking? Not so much....
So...my hearty meal tonight was a homemade tuna salad w/lettuce and tomato on fresh bakery marble rye, with homemade pasta salad and just baked brownie....yummm....seasoned overnight w/nothing but the cool air of the fridge...oh, and I add crunchy BBQ chips (on the sandwich, plz)....all from my favorite local, family-owned bakery/deli....Mmmmm....delish....
this crap is fun people . you run a 3 ft length of sausage , then twist it into links and twist the lengths into threesomes resembling a rack of bananas . then they can be hung in the smokehouse or low temp oven baked .
theyre staple food in romania , hungary , germany , uk ( bangers ) , and many other countries that i envy and respect . theyre good enough for my uncultured , central indiana ass ..
mine contains deer , hog , bacon , wine , red pepper , oregano , mustard , canning salt , black pepper , jalapenos , onion , garlic powder , oatmeal , fennel seed , , lemon juice , brown sugar . $h*t , why even fry and sample it ? the ingredients speak volumes ..
this IS the cooking thread , b*t@ch3s . im barefoot , pregnant and in the kitchen tonight .
( more crushed red pepper tho , seriously ) , altho it doesnt show its @$s till the sausage is a few days old ..
gonna make about 10 inch lenghts this time because the bread is only something to hang onto the brat with . the brat is the hearty lunch ..
no offense to the usa . were the innovators and hopefully always will be .
the bakers chocolate finally made it down to 1 . 15 , got 12 of em .
when youre as dam homely as i am you have to make some outstanding cookies to compensate .
i also got bacon for 1 . 99 a 12 ounce package so as soon as my pork thaws im going to whomp on a big batch of medieval brats . i have additions this time like mustard powder and fennel seed .
anyway i walked outta the try n sav with about 30 lbs of heavy staple foods for 40 bucks . the brats alone will make about 80 meals . i bought the pork two weeks ago when it was a buck a pound .
i tasted the cantaloupe booze today altho its not even completely fermented and i believe its going to be pretty lip smack - y ..
" steve " contributed to half the batch of wine and will probly buy half of this brat batch . i wouldnt try to make profit from him but hes a pretty square shooter . ill bet if i ever needed him hed come running .
sorry to ramble but of course im wound tonight . making brats gets my GOTH on ..
Today lunch was leftover chicken breast with peanut sauce, with some baguette instead of pasta as the recipe called for. I also added some frozen peas, it seemed to be all meat. supper was the last frozen fish fillet, with (homemade) potato salad and a handful of miscellaneous vegetables brought together as salad. Dessert was fresh blueberries (Chilean) with Cool Whip and a homemade green velvet cupcake. See, I'm trying to eat reasonably healthy.
fried chicken , everclear and lemonaid .
think about it for a moment . greasy chicken , a shot of lightning to cut the grease , then a sip of lemonaid to quench the burn .
aunt edna died last night so peacefully . she has inspired everything thats good in my life . my mother always struggled with bipolar and diabetes , not to mention a tyrant for a husband . edna was always the gal who would turn the forest game into incredible meals fit for a king -- and all this , seemingly without effort . i LIVE and breathe to have that kind of confidence in the kitchen .
wtf am i talking about ? i HAVE that confidence , thank you honey , rest in peace ..
i made the pear crisp and it wasnt bad at all . no doubt itll be better tomorrow when its cold and the sweetness enhanced .
Place your washed fresh blueberries in the bottom pie crust. Sprinkle with a mixture of cornstarch and sugar (about half as much corn starch as sugar). Toss gently to mix. Top with 2nd pie crust and bake. The cornstarch will mix with the juice from the berries and thicken it. Works pretty well every time, unless I screw up the ratios!
If i should use (Shh) a canned pie filling, usually at least par bake the crust first. I have a heavy clay circle that keeps the center down. I do the same thing when making things like a quiche. That way you get the crisp crust but the filling cooks slower on a lower temp