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Cap'n add some yeast to that crock and wait a month. You'll have wine. Oh and add more sugar once a week for a higher proof. Bottle it and save it for after your last treatment. That should be around Flag Day.
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im not creepy. everyone else is just wild eyed and idealistic.
lets leave people who think within the box in there. society will be safer..
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Cap .. your comments always lead to very odd visuals...... 0.o .... Picture it: alley, a match hovering over ........... oh, well .. you get the idea.
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emjo,
" cranberry orange relish" . it looks delightful , toss it in the crock. raisins, in the crock. ditto apples, grapes, melons, strawberries, honey, peaches, shelled corn, plums, pears, etc.
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* sigh *
i cant be drinking booze -- hepc -- gotta behave.. ive taken up peeing in alleys and playing with matches -- not a happy camper.
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I just had the oddest image of ligonberries chasing a waddling ebelskiver ..

Who's got the tequila?
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ligonberries.
ebelskivers like ligonberries..
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Tonight was leftovers, not very interesting or tasty but it filled the gut!
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So Captain what kind of bait do you use for catching ebelskivers?
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roast turkey, stuffing, sprouts, sautéed mushrooms, baked tomatoes, cranberry orange relish
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Cap'n, don't forget the Lingonberries
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im having ebelskivers. there were three of em in the mouse traps this morning.
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Tonight's dinner roasted in a hot oven for 15 minutes.:
Hake seasoning with olive oil, fresh marjoram, mint, cayenne pepper, topped with thinly sliced tomatoes
Asparagus tossed in olive oil and lemon zest
Sweet potato slices tossed in olive oil, maple syrup, with a little ground cloves

And pickled beets and radishes passed (separately) at the table.

I love it when things can all cook together for the same length of time.

I've never prepared hake before. We all liked it.

sharynmarie, my favorite way to cook brussel sprouts is to roast them until they start caramelizing. No parboiling needed. I love them tossed in a kalbi sauce before roasting. Oh my!
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Those brussel sprouts are also good with a little preserved lemon chopped-up along with the bacon.
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Omb the recipes on here sound so yummy! Bonichok...pork roast yummy girl you rock!

I make a pork tenderloin with salt, pepper, fennel seed, celery seed, and minced garlic. Broil it. It is great with a green salad and Brussels sprouts. The Brussels sprouts are first boiled until fender crisp,then I saute them in olive oil and a little buter and minced garlic to caramelize the outer leaves. If cholesterol is not an issue for you, fry some bacon and crumble it in with the Brussels sprouts.
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That casserole sounds great. Thanks, standingalone.
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Boni, that sounds really good! I wish I could be there. :)

I ended up making a beef and cheese casserole tonight. It takes just like a lasagna. I substitute ricotta cheese for the cottage cheese. I also use angus beef. This is so gooey and comforting. YUM!

Beef and Cheddar Casserole:

Ingredients
1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese (or ricotta)
1/2 cup Sliced Green Onions (less To Taste) (or more)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20-30 minutes, or until all cheese is melted.

Some french bread is good with this.
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Ps. I LOVE this thread! I started it on a whim and we are up to 427 posts! It is so nice to have normal conversation!!! I haven't had a beer (yet), but I'm still gonna say.....I LOVE you guys!!!
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Well after a week of eating out and taking in for both me (on vacay) and Mom (sister won't cook)....tonight the brothers are coming for dinner, and to pick up their souvenirs. I've got a 9 lb pork roast slow cooking in the oven, with garlic roasted red potatoes, Sauerkraut that will be browned with the pork grease/juice, apple sauce, and fresh green beans. So glad they are coming, I missed them like crazy!
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grated zucchini with onion, bread crumbs and egg, make into patties and fry....very good.
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In my opinion, anything is good fried, including that fad we went through to fry Twinkies and candy bars (yes, even they're good fried!!), anything with cheese, anything with bacon, and bad things can be made good by drinking a beer along with them.

But for tonight, leftover oriental noodle stir-fry and maybe we'll snack on the little hunk of homemade bread from the weekend. And, maybe also a beer. :-)
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Always an enjoyable day when I get to take you on, Cap. Mwahahahaha!
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well ive started a s**tstorm with S - A and im going to work. you fire and then take cover. basic military stuff..
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Speaking of.... I make this wonderful, easy veggie dish sometimes. You take raw broccoli, cauliflower and carrots, put them in a small baking dish. Top the veggies with american cheese. Mix some cream of mushroom/or whatever you like soup, with about half can milk. Pour it over the veggies. Top with crispy fried onions. Bake about half hour to 45 minutes. Delicious! In fact, now that I'm thinking about how good that really is, that's what I'll fix for dinner tonight!

And I loves me some sausage. I did some sausage and cheese stuffed jalapeno's once. Delicious. :) Just don't attempt to get the seeds out of them with your bare hands. Ouch! That jalapeno oil will burn like a fire that can't be put out. Lesson learned. lol
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broccolii d**nt. it had broccoli, caulif, carrot mix in there. and of course potato and onion. and wheres my dam red pepper? sour cream base with a flour thickener. i made mom a large pot of this stuff each week for years. there was a degree of pressure involved.
she liked sausage - cheese bread in loaf style. id slice it and shed make french toast with it. i didnt eat any of that crap. i ate choc ice cream out of the gallon bucket. i have discriminating tastes too..
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Captain, you make me lol.

Fried veggies are always good to me. :) And ranch is pretty much good on everything!

I used to make this shrimp chowder for my mom all the time. It had half and half in it, onions, potatoes, shrimp...I don't remember what else. I took a basic recipe and modified it some and it turned out really well, a little hot and spicy. My mom had me making that soup once a week for awhile. Maybe I'll have to try and make it again soon. :)

Tonight for dinner...I don't know. Maybe something simple. Like bacon and eggs with chives and cheese. Some fresh made bread sounds good...
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lol.
my mom was spoiled on chowder style soups based in sour cream. one time a customer sent me home with a pint jar of homemade split pea " soup " for mom. jake and i laughed uproariously at the briny swill all the way home. i handed it to mom , still in the jar. she tasted a sip and straight armed it right back to me. thats what i thought. briny swill..
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d**n S - A .
the cheddar, cauliflower fritters with ranch sound like a fine ambrosia wine. i believe ambrosia just means the essence of everything good. my family usedta do a lot of dumpster diving to feed a couple of pigs. once we found two 60 lb cases of giant prawn. i know, tainted seafood can be dangerous thats why we ate em before they became tainted. i made shrimp chowder for weeks but the boys preferred the shrimp deep fried in fritter batter. good fritter batter requires a stale beer. its the rising agent. im practicing sober-ishness right now but there are still a couple of flat beers in the fridge. habit i guess..
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Jeanne~BBQ for us in California is grilling. I season the steaks with only salt and pepper, LOL!!! Now if I make pork ribs, I will slow cook them in the broiler (my broiler/oven has 2 levels...high or low), then I will smoother the ribs in BBQ sauce during the last phase. When we BBQ, we use charcoal briquettes. You are right...my fil is from Georgia, BBQ for them is what you are saying...everything is covered in a BBQ sauce. I personally don't like BBQ sauces on anything that is beef, it tastes funny to me...but I do love it on ribs and chicken. If we BBQ chicken breast, I first bake it for 30 minutes in the oven, then we put them on the grill with BBQ sauce...it comes out more tender and moist that way.
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sharynmarie, what does BBQ mean in your part of the country? Around here it means slathered with a sweet and/or hot thick sauce, often in the final stage of cooking. That isn't what I'd do with porterhouse! :-D I'd just season it and put it on the grill. But the world would be boring if we all had the same tastes. I know that BBQ seems to mean different things in different places so I'm trying to picture your meal.
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