:D SC? on the rocks or neat or mixed with something?
actually for me when I have a major headache a little Port Wine helps me ;)
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:D SC? on the rocks or neat or mixed with something?
actually for me when I have a major headache a little Port Wine helps me ;)
Southern Comfort, neat. Rarely mix it, and rarely on the rocks unless I'm out somewhere and nursing it.Quote:
Originally posted by the fugative
:D SC? on the rocks or neat or mixed with something?
actually for me when I have a major headache a little Port Wine helps
me ;)
PORT WINE? Isn't that a birth mark? :D
I HATE red wines. My daughter loves a good merlot and that stuff just is NASTY. I brought 4 bottles of wine home from the winery in Indy last weekend, one is a sweet aubergine, the rest are white, a sweet riesling, a peche, and ummm I forget what the other is. There's a near-full bottle of cabernet in the frig (Sarah left it)but I think I'll stick with my SC. After a few of those headache should be gone. It's probably just my allergies...I'm allergic to inlaws. ;)
;) Thats what I thought "Southern Comfort"
I dont touch the stuff, something to do with a night out cruising, 1 bottle of souther comfort & 1 bottle of Lime Vodka (I was 16 at the time) by the end of the night we had 2 empty bottles and the next morning had very sore heads, very nasty hangovers. :p
As to the other well;
Quote:
I'm allergic to inlaws. ;)
I have the same problems with Relatives (Aunts, Uncles & the like)
and I more than sympathize :eek:
TWO bottles? Good grief man! :eek:Quote:
Originally posted by the fugative
;) Thats what I thought "Southern Comfort"
I dont touch the stuff, something to do with a night out cruising, 1 bottle of souther comfort & 1 bottle of Lime Vodka (I was 16 at the time) by the end of the night we had 2 empty bottles and the next morning had very sore heads, very nasty hangovers. :p
As to the other well;
I have the same problems with Relatives (Aunts, Uncles & the like)
and I more than sympathize :eek:
Want some inlaws to go along with those aunts & uncles, etc? I have more than any one person should be allowed.
TODAY'S RECIPE
ESPECIALLY FOR FUGI! ;) :D
HAGGIS
:eek: :eek: :eek:
(Thanks to The Scottish St. Andrews Society of Greater St. Louis)
Ingredients:
2 pounds lamb’s liver
2 pounds lamb’s heart
1 pound ground chuck
1/2 pound lamb suet
1 pound of oatmeal (pinhead, Irish coarse or stone ground)
1 lemon - juice
5 medium onions
1 Tablespoon pepper (more if desired)
2 Tablespoon salt
1/2 pint stock
Sherry or whisky as desired
**I'd desire about a 5th of each to even make this. There's not enough booze on Earth to get me to eat it! **
Preparation:
Mince all the liver, heart, ground chuck and onions, and brown thoroughly in a little suet. Grate the suet very finely in a small food processor if possible. Toast the oatmeal lightly on a large baking sheet in the oven for 25-30 minutes at 325-350 degrees. Prepare a good stock with carrots, celery, salt and pepper, and the juices from the meat. Mix all the ingredients thoroughly and fill into small (1 pound) loaf tins and bake on tray filled with water for 45 minutes at 350 degrees.
Excuse me while I visit RRRRRRALPH!
:D LOL
They modified the recipie a bit. I have had this on several occassions in Scotland and they cook it in a Sheeps Stomach :eek:
Of the 5 times I have been served it only once was it palatable (or maybe the whiskey made it more so);)
I knew that originally it was cooked in sheep's stomachs. Was hoping that wouldn't be mentioned.
FIVE TIMES? Someone disliked you sooooo much as to serve you haggis, not once, but FIVE times? Palatable? You're being generous! Not enough whiskey in Scotland to bring that to my lips.
Ahh, you've been to Scotland? I'm jealous. I can't wait to visit. I want to go to Scotland, see the castles, to England to visit the Cotswolds, spend a week in a cottage, see Stonehenge, maybe London, to play in the Tower of London's dungeon, ride the big ferris wheel and to moon one of those stuffy, redcoated, fuzzy blackhatted guards.
The to trace my ancestors in the Loraine region of France and Switzerland.
Got the trip all planned out, just waiting on them to build a bridge for me!
:p
Been there twice for a total of 32 days, spend a week on ISLAY, For weeks in the HIGH LANDS and a couple of days in the LOWLANDS. Had a blast each time, stayed in Castles & Manor Houses as guest of many Distilleries & guest of a Baron. Had an Ambassador take us out on ISLAY got so smashed I could Barely drive (luckly there's only one cop & he had left the Island for the night) In Dufftown hit a Pub and they found out I was a "YANK" the telly had a boxing match on between a "YANK" and a "ENGLISHMAN" the Pub decided I had to root for the "YANK" while they all cheered on the "ENGLISHMAN" the "YANK" lost but drinks kept appearing before me & I was told my money was no good that they couln't have me go home and tell people that my Scottish Cousins were cheap B*st*rds. We closed the Pub I swiped a Bar Towel hanging out my pocket & the Barman told me to wait a sec, he went in back and brought out another bar towel & gave it to me saying this ones different & its clean!!! :eek:
I have lots of stories about my trips.:p
I would love you to bore me to death with your stories sometime. I had a feeling you had some Scot/Welsh/Irish in you. A bit o' the blarney, you know? :D ;)
Overseas airfare is really reasonable right now, I'd LOVE to get a trip planned (and enough sedatives and SC to get me on that plane and keep me on that plane for what, 8-10 hours?)
Todays Recipie
Bean & Squash Soup
2 tablespoons oil
1 large onion, diced
2 cans black beans
10 oz chicken broth
2 cups water
12 oz squash
3/4 cup lime juice
1/4 cup sherry (optional)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
hot pepper sauce to taste
sour cream
Heat oil in large pot, add onions and cook over med heat, stirring occassionally, until translucent (about 5 min). Drain & rinse beans, add beans, broth,water squash, lime juice, sherry, cumin and thyme. Cook 5 minutes to warm through then puree in blender.
Heat puree until hot, add hot pepper sauce and serve with dollop of sour cream.
:D ;) :p :D :p
more tommorrow
:p I do these sorta spur of the moment, usually about 1 months planning. Work hates it & I told them if they didn't like it I'd quit, been no problem since. Takes about 8 hours to fly there ( British Air the only way to go, they treat you real well unlike the american airlines). I say if you can afford it go, go ,go have fun don't hold back lifes too short.
Did I mention I've been te France, Germany & Iceland also? Grab the Brass Ring. :p
I'd love to go Fugi, and it's not a matter of money (although we have tuition/rent expenses for the dot to the tune of $1000 a month for 4 more months!) It's a little matter of being away from the daycare for 3-4 weeks at one time, and f-l-y-i-n-g that long without stopping, getting off the plane and kissing ground! My perfect flight is to Chicago, KC or Indy! :D BUT as soon as we're ready to go over and finalize plans (by fall I'm hoping) I'll count on you to give me some guidance!
I snitched these recipes from my m-i-l. Lord I hope she doesn't miss them! Her mother used to make these all the time! :eek:
Scrapple:
1 hog's head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons powdered sage
yellow corn meal (about 3 cups)
Separate one hog's head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skimm grease carefully from the surface; remove meat. chop fine, and turn liquor. Season with salt, pepper, and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.
Headcheese:
1 hog's head
1 hog's tongue
salt and pepper
sage or chili powder
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds.
Scrambled Eggs With Calf's Brains:
6 large eggs
1/2 calf's brain
2 tbsp. parsley or chives, chopped fine
juice of one lemon
2 tbsp. butter
Bring a pot of salted water to a boil. Add the lemon juice. Add the brains and poach till tender, about 1/2 hour. Remove, drip dry, and keep warm in the oven.
Melt the butter on medium heat in a large frying pan. Break the eggs into a bowl and whisk very well. Add salt and freshly ground black pepper. Scramble the eggs quickly in the frying pan, making sure they do not dry out (a little cream may be added when they are done).
Slice the calf's brains fairly thin. Place on serving plates, cover with the scrambled eggs, and sprinkle on salt, pepper, and parsley or chives.
**Double for company** ((I SWEAR that's what the recipe card says!)
There's this Fried Liver Sausage & Mush sh*t she used to make too. Squoosh the liver sausage out of the casings, fried it in lard with Godknowswhat, ewwwww...
~shudders just thinking about it~
Some of the things she's cooked (i.e., heart, tongue and the above) were just downright nasty. But when you're a poor farm girl on your own raising 9 kids, you eat it all, nothing goes to waste.
One more for your culinary pleasure:
Spam Shake
1 can of Spam
1 tin of anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste
Put into blender and blend until smooth, serve chilled with celery stick.
Scrapple: Had it :eek: (dinners and other occasions when a kid)
Headcheese: Had it :eek: (my dad loves this stuff made sandwiches of it when i was a kid)
Scrambled Eggs With Calf's Brains: Absoulutely Refused to eat it :eek:
(mom like this, couldn't understand why I refused to even try it)
Fried Liver Sausage & Mush sh*t Had it :eek: ( UGH)
heart, tongue Had it :eek: (sandwiches for school were made from this)
:p ;) :D
My folks Philosophy was waste not want not.
Todays Recipie
Pork Chop Puree
6 pork chops
6 thick slices of onion
1 green pepper, sliced
1 quart tomato puree
salt
pepper
Brown pork chops & place in roaster, saeson with salt & pepper. Place on top of pork chops 1 onion slice & 1 slice green pepper. Cover with tomato puree and bake 1 1/2 hours in med oven.
:p ;) :D
more tomorrow
Have seen scrapple served! :DQuote:
Originally posted by the fugative
Scrapple: Had it :eek: (dinners and other occasions when a kid)
Headcheese: Had it :eek: (my dad loves this stuff made sandwiches of it when i was a kid)
Scrambled Eggs With Calf's Brains: Absoulutely Refused to eat it :eek:
(mom like this, couldn't understand why I refused to even try it)
Fried Liver Sausage & Mush sh*t Had it :eek: ( UGH)
heart, tongue Had it :eek: (sandwiches for school were made from this)
My dad LOVED head cheese too! (prolly what killed him)
(ooh, and what about good ol' blood sausage?) :eek:
Saw liver sausage and mush SERVED lots of times! ;)
Heart, tongue...yep, saw it SERVED too. ;)
Scrambled eggs & brains...Well, yes, I admit, my in-laws eat/ate that too.
***I have eaten brains ONCE. When I was in 8th grade our science class was studying the human brain, dissecting calf's brains etc. For our semester final exam, we had to EAT it. Mr. Lorentzen (yep, still remember his name...he scarred me for life!) had this hotplate, and was frying it up, serving it with saltines. I refused to eat it. Threatened me with an 'F' if I didn't. I said, "Do it. I'll go to the school board." (yep, was a smartarse even back then) I said, "I'm out of here" and left the classroom. Got the 'F' on my report card. Went in the following Monday or whenever, took his hotplate, and fried this little silver dollar-sized portion of brains I had my mom get me at the market. Plopped it right in my mouth and smiled at him. He asked me why I didn't eat it to begin with and I told him because he was an *ss and our culinary tastes had nothing to do with what I'd learned that semester.
Was a VERY LONG second semester in that class, but I got my 'A's!!'
STILL burns my butt when I think about him. :mad: :mad:
((And I have to admit, I used to LOVE bbq'd pigsnoot sandwiches. There was a bar in East St. Louis we'd all go to after softball games - I was 18 I guess - served the crunchiest, bestest snootsammiches. 'Course there was a lot of Coors washing that down too. Not sure I could eat one now, but I'd love to try if I could find someplace that made them really well. Can't really hang at the bars in ESTL anymore!!))
I had a recipe for you, but I can't find it. :)
OOH, and the pork chop dish? I make that in my pressure cooker, chops, minute rice, slices of green pepper, slices of onion, a can of tomatoes. It's yummy. I'm going to try your recipe and baking it next time.
Todays Recipie
Kedgeree
1 cup boiled white fish
1 cup boiled rice
2 hard boiled eggs, chopped
season to taste
mix all ingrediants & put into oven to brown, add a touch of milk to make moister.
:p ;) :D
more tomorrow
JayBird
:eek: Gotta admit never had that!Quote:
I have to admit, I used to LOVE bbq'd pigsnoot sandwiches.
I've had that many times :eek:Quote:
ooh, and what about good ol' blood sausage?
To warm you up:
SPICY POTATO SOUP (I love this, it's fast & easy too!)
1 lb. ground beef
4 cups potatoes, cubed, 1"
1 small onion, chopped
3 8oz. cans tomato sauce
4 cups water
2 teas. salt
1 1/2 teas. pepper
1/2-1 teas. hot sauce (can add more to adjust to taste after cooking)
Brown ground beef and drain. Add potatoes, onions and tomato sauce. Stir in water, salt pepper & hot sauce.
Bring to boil, reduce heat, simmer 1 hour or until potatoes are tender and soup has thickened.
6 servings
Mom's Gourmet Potato Soup
6 cups cubed potatoes
1 cup chopped celery
1 cup chopped onion
3 cups water
4 chicken bouillon cubes
16 oz. sour cream (can use fat free)
4 cups milk (can use skim)
2 tbsp. flour
1/2 teas. salt
Combine potatoes, onion, salt, celery, water and bouillon. Cover and cook til tender, 20 minutes or so. Add 2 cups milk, heat through. Blend sour cream and flour. Add to remaining 2 cups of milk. Pour 1/2 of the potato mixture into the sour cream mixture. Mix well. Return to pot and cook on low til thick. Careful not to scorch.
Bacon Spinach and Potato Soup
4 medium potatoes, quartered (1 1/2 pounds)
6 strips bacon, 1" pieces
1 large green onion, minced
2 tbsp. flour
2 cups chicken broth
1/8 teas. nutmeg
2 cups spinach, packed and cut into bite sized pieces
1/2-1 cup milk
Salt & pepper
Cover potatoes with water and cook 20 minutes. Drain, peel and dice.
Brown bacon, drain (save 1 tbsp. fat) Saute onion in reserved bacon grease. Stir in flour to form paste. Gradually add broth. Cook til thick, 5-10 minutes. Add nutmeg, spinach, potatoes and bacon.
Simmer 10 minutes, think to desired consistency with milk. Season to taste. Top with shredded cheese, croutons and/or chives if desired.
Ummm Fugi? I really like you, but dang you have some nasty eating habits! Every once in awhile, you throw in a normal recipe to trip me up! :DQuote:
Originally posted by the fugative
Todays Recipie
Kedgeree
1 cup boiled white fish
1 cup boiled rice
2 hard boiled eggs, chopped
season to taste
mix all ingrediants & put into oven to brown, add a touch of milk to make moister.
:p ;) :D
more tomorrow
:p Todays Recipies
Skordalia
2 medium baking potaos, peeled & quartered
6-8 cloves of garlic, minced
salt & pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3-4 tablespoons chicken broth
3 tablespoons fresh chopped parsley
Put potatos in sauce pan, add cold water to cover & bring to a boil. Reduce heat & simmer until potatos are soft. Drain well & return potatos to pan over low heat to dry them, shake potatos to dry evenly.
Put garlic in mixing bowl and add salt & pepper, Mash garlic into paste with wooden spoon. Add potatos & mash or rice them. Using wooden spoon add in lemon juice, oil, and enough stock to make a light creamy puree. Adjust seasoning of salt, pepper & lemon juice; this should be highly seasoned. Serve with bagle chips for dipping.
Spicy Nuts
1/3 cup honey
1 lb walnut halves and pieces
1 lb hazel nuts
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt
Preheat oven to 375 degrees. Place walnuts & hazel nuts in a large roasting pan & toast in oven for 5 minutes, stirring once or twice. While roasting nuts, heat honey, ginger, coriander and cayenne pepper in a small sauce pan over medium heat. Bring mixture to a low boil and remove from heat.
Remove nuts from oven, leaving oven on. Pour honey mixture over toasted nuts and stir thoroughly to evenly coat nuts. Return nuts to oven and toast 15-20 minutes more, stirring once or twice. Break a few nuts in half to see if they are golden brown inside. When golden brown, remove from oven and sprinkle kosher salt evenly over them. To prevent sticking stir nuts every 5 minutes for 15 minutes, then every 10 minutes until cool.
:p ;) :D
more tomorrow
Citrus Salad
2 pink grapefruit, peeled and sectioned
4 oranges, peeled and sectioned
2 papayas, peeled and sliced
1 avocado, peeled and sliced
1 cup fresh berries, like strawberries, blueberries or raspberries
1/2 cup poppy seed dressing (already prepared)
1/3 cup slivered almonds
Combine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.
Low Calorie Salad Dressings/Basic Salad Marinade ....
I use this basic marinade in a number of ways
1/2-cup white vinegar
1/4-cup oil
2 level tbls sugar
3/4 tbls salt
1/8 rounded tsp black pepper
Blend well
Cucumber Salad
Sliced cucumbers and sliced onions.
You may want to toss in some oregano before serving.
Health Salad
Shredded white cabbage and sliced onions, and sliced cucumbers with skins on.
Cole Slaw
Add 3/4-cup mayonnaise to the marinade blend.
1 lb shredded white cabbage and 1 large grated carrot.
Prepare at least one day in advance.
Toss well and press down a few times during the marinade period.
Once marinated, all of these will keep for long periods under refrigeration.
The use of *any* red cabbage will tend to bleed the salad "pink". Simple but good! Enjoy!
Asparagus Omelets
24 eggs
1 and 1/2 cups water
1/3 cup real bacon pieces
2 cups grated cheddar cheese
1/2 cup onion, chopped
32 small asparagus spears, cut into one inch pieces and blanched in
boiling water
Salt and pepper to taste
Separate egg whites from yolks. Reserve the yolks for later use.
Pour the egg whites into a bowl and beat until frothy.
Add about 1 and 1/2-cup water to make the mixture runny.
Add bacon, cheese and onion and mix well.
Add salt and pepper to taste.
Bend each asparagus stalk until it breaks and discard the tough end.
Cut the other ends into 1-inch pieces.
Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender.
Drain asparagus and fill the pot with cold water to stop the cooking
process.
Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add 1/8 to 1/6 of the omelet mixture, depending on how many omelets you plan to make.
Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan.
Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove.
Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still moves when you shake it around.
---------------------
Fettuccine Alfredo with Asparagus
1-pound asparagus
3/4-pound fettuccine
4 tablespoons butter, cut into pieces
1-cup heavy cream
Pinch ground nutmeg
3/4-teaspoon salt
1/8-teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving
Snap the tough ends off the asparagus and discard them.
Cut the asparagus spears into 1-inch pieces.
In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
Add the asparagus; cook until it and the pasta done, about 4 minutes
longer.
Drain the pasta and asparagus.
Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan.
Serve with additional Parmesan
Smithfield Ham Hash
1/2-cup butter
1 onion, chopped
2 and 1/2 cups finely chopped Smithfield Ham
2 and 1/2 cups diced and boiled potatoes
Salt and pepper to taste
Melt 1/4 cup of butter in a pan, add onion and sauté until onion is tender.
Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well.
Melt remaining 1/4 cup of butter in pan and spread out the hash mixture in the pan.
Cook over medium heat until brown on the bottom.
Turn hash over and cook on the other side until brown.
The hash should have a nice brown crust on both sides when done.
------------------
Breakfast Pleaser
1 lb. bulk sausage
1/2 med. onion chopped
3 cups cooked rice (instant rice or left over rice works great)
1 egg per person + 1 egg
Soy sauce (optional)
Crumble and brown sausage.
Drain most of grease add onion sauté until onions are translucent.
Add beaten eggs with 1 tsp soy sauce.
When eggs are nearly set, add rice.
Mix well and continue to cook until eggs are done.
Serve with toast and soy sauce.
Please feel free to add your own personal touches.
This has been a family favorite for many years. Hope you enjoy.
Cheese Bread
1-1/4 cup buttermilk
3/4-cup water
2 tablespoons margarine
4-3/4 - 5-1/4 cups all-purpose flour, unsifted
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
2 packages active dry yeast
1-cup cheddar cheese, coarsely shredded
1 egg, slightly beaten
1-tablespoon milk
Heat buttermilk, water, and margarine in saucepan on low heat until
liquids are very warm (120°-130° F).
Mix 1 1/2 cups flour, sugar, salt, baking powder, and yeast.
Slowly add liquid mixture to dry ingredients; beat 2 minutes at medium speed.
Add 1-cup flour.
Beat at high speed 2 minutes.
Stir in cheese and enough flour for stiff dough.
Place on lightly floured board; knead until smooth and elastic (7 to 10 minutes).
Divide dough and shape into two round loaves.
Place on greased baking sheets.
Cover 1 hour; let rise in warm place until doubled.
Mix egg and milk; brush on loaves.
Bake at 350° F for 40 to 45 minutes.
Cool on wire racks.
**Omit salt and baking powder if using self-rising flour.**
---------------------
No Name Salad.
This salad is by far the best salad I have ever made and is enjoyable all year round.
1 Broccoli (cut smaller than bite size; this is important to do this)
1 Cauliflower (cut smaller than bite size; this is important to do
this)
1 lb of bacon (cooked crisp and crumbled)
1 cup of raisins
1 cup chopped cashews (or any nut or sunflower seeds)
Mix.
2 cups of Hellmann’s (this product works the best; low calorie takes
away from the taste)
1/2 cup of white sugar
2 teaspoons cider vinegar (don't substitute)
Mix and put on JUST before serving.
Todays Recipie
Cranberry Salad
1 lb cranberries
1 cup seedless grapes
1/2 cup heavy cream, whipped
1/2 cup maraschino cherries, drained
1/4 cup of sugar
16 large marshmallows
1/2 cup chopped nuts ( I prefer walnuts in this)
Chop cranberries coarsely, Cut up marshmallows, Med dice. Cut grapes & cherries in halves; combine fruit with sugar. Fold in whipped heavy cream and nuts. Refrigerate and serve on lettuce with another dollop of whipped cream.
Valentine Salad
1/4 cup red hot cinnamon candies
1 cup unsweetened apple sauce
1 (3 oz) package cream cheese
1 cup boiling water
2 tablespoons cream
1 package lemon gelatin
2 tablespoons mayonnaise
Dissolve red hot cinnamon candies in boiling water. Pour over lemon gelatin. Dissolve; Allow to cool. Add apple sauce. Pour 1/2 mixture into mold. Chill until set. Combine cream cheese, cream & mayonnaise, spread on top of set gelatin mixture, pour remaining gelatin on top of cheese and chill until set.
:p ;) :D
more tomorrow
Welcome Back Jolie !! :D
:eek:
Ummm Fugi? I really like you, but dang you have some nasty eating habits! Every once in awhile, you throw in a normal recipe to trip me up! :D
:p MEEEEEEEEEE I'd NEVER DO THAT ;) LOL@ JayBird
Thanks Fugi. I'm ALWAYS stuck taking salads to family gatherings. And these are both new and different. Although I thought if I made the same salad for 30 years:eek: they'd quit asking me to bring salads! ;)
How's it going?
Rooting for those RAMS Sunday????
Correct answer would be YES. :D
:p
Quote:
Rooting for those RAMS Sunday????
Correct answer would be YES :D
LOL OKAY better yet how about a good tight game by both sides, some funny commercials and Beer ?:p
Good, its friday, one DR appt down passing grades , next is the 14th more concerned about that one. How you doing? ;)Quote:
How's it going?
Hmmm. Okay. I'm not sure what your med problem is, but I'll keep you in my thoughts and prayers and send you lots of positive energy until then. And even past the 14th, if you're really nice to me! :D Although, it seems you have a fair amount of your own positive energy...and that is a very good thing.Quote:
Good, its friday, one DR appt down passing grades , next is the 14th more concerned about that one. How you doing?
I'm so good it's phenomenal. It's Friday! I didn't spill anything this week, nothing ran over...and I have a weekend of NO inlaws, and nothing planned whatsoever, except Sunday 'me time,' a full body massage, a pedicure, a manicure, then home to veg on the couch with my yummy cabbage soup (and whatever else I'm allowed that day...only THREE more days to go on this dadblasted diet) Maybe watch the game. Probably watch the game. Or stick in a movie and watch the game in PIP! ALONE. At home. By myself. Everyone else will be at the bro-in-law's.
Hehe. There's one good thing about this cabbage diet!!! A great reason NOT to go to a big party with tons of food and alcohol!
:D ;) :)
:p Enjoy it !!
I've not got any real plans, maybe sleep late (6 or 7 am).
Next weekend (sat) is the yearly specialty food fair plan on spending 12 hours there and eating & drinking myself silly.
:eek:Quote:
veg on the couch with my yummy cabbage soup only THREE more days to go on this dadblasted diet
HMMMMMMMMMMMM after the three days then what? Dessert?
:p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D
Runs away before JayBird can throttle him..........................>
You'd like it too much if I throttled you, wouldn't be any fun. Would it??? :DQuote:
Originally posted by the fugative
:p Enjoy it !!
I've not got any real plans, maybe sleep late (6 or 7 am).
Next weekend (sat) is the yearly specialty food fair plan on spending 12 hours there and eating & drinking myself silly.
:eek:
HMMMMMMMMMMMM after the three days then what? Dessert?
:p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D :p ;) :D
Runs away before JayBird can throttle him..........................>
Didn't you mean 'sillier???Quote:
eating & drinking myself silly
And after the last day of this diet, Monday, I am NOT eating soup, vegies or fruit. DEFINITELY NO CABBAGE in any form.
I'm most likely hitting a VERY good Chinese buffet over in the county, or maybe fried chicken and mashed taters. Then ICE CREAM. (might as well put the 5 pounds right back on, hey?)
Right now a plain slice of stale white bread sounds good. I NEED CARBOHYDRATES!!!!!!!!!!!!!!!!!!!!
Sleep late til 6 or 7???? Gawd, you're one of THOSE? I'm in bed tomorrow til 8, AND Sunday, if it kills me!Quote:
Originally posted by the fugative
:p Enjoy it !!
maybe sleep late (6 or 7 am).
Next weekend (sat) is the yearly specialty food fair plan on spending 12 hours there
FOOD FAIR? 12 hours of food and drink?
Hey...!!!! I'll be off my diet by then...hehe. ;)
**My sister's going to be up in your neighborhood for three days, the beginning of March, on business. Pray for a LOT of subzero weather and 2 feet of snow, okay?**
~evil grin~
:eek:
You got it (its usually one of our snowiest months) ;)Quote:
My sister's going to be up in your neighborhood for three days, the beginning of March, on business. Pray for a LOT of subzero weather and 2 feet of snow, okay?
:p I've been trained that way because of the job, personally I'd rather sleep to noon but can't anymore. ;)Quote:
Sleep late til 6 or 7???? Gawd, you're one of THOSE? I'm in bed tomorrow til 8, AND Sunday, if it kills me!
Thanks, fugi ((may I call you fugi, too ?)) :)I missed ya'll - but I looked up some good stuff in my "free" time ....Quote:
Welcome Back Jolie !!
For Jaybird's Diet ...
Gumbo Z'Herbs (literally "Green Gumbo")
1 bunch collard greens, washed and chopped coarsely
1 pound spinach, washed and chopped coarsely
1 bunch Bok Choy or mustard greens, washed and chopped coarsely
1 bunch radishes, roots and greens, washed and chopped coarsely
1 bunch green onions, washed and chopped coarsely
4 (yes, four) cloves garlic, minced
8 ounces mushrooms, sliced
Saute all ingredients listed in 2 Tablespoons olive oil in a large pot for 45 minutes or until tender.
Deglaze with a 1/2 cup beer or water.
Make a roux.
Add 6 cups of water to greens.
Stir in roux, season to taste.... Suggest : 1 teaspoon garlic salt, 1 teaspoon Tony's seasoning, 1 teaspoon Tabasco hot sauce, 1 teaspoon Worestershire, 1 teaspoon thyme, 1 teaspoon oregeno, 1 teaspoon liquid smoke. I also add fresh herbs from my garden during the last 15-20 minutes of cooking - basil, oregano, sage.... it all depends on what you like...
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Now, for AFTER Jaybirds' diet ...
Million Dollar Pound Cake
1 pound butter, softened (the REAL stuff....)
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspon almond extract
1 teaspoon vanilla extract
Cream butter and sugar.
Add eggs, 1 at a time, beating after each addition *this is an important step*
Add flour to butter mixture, alternating with milk; beginning and ending with flour.
Stir in extracts very gently.
Pour batter into greased and floured 10 inch tube pan.
Bake at 300* for one hour and 40 minutes.
Cool cake in pan for 10-15 minutes, remove from pan, and let cool completely on wire rack.
:D
Quote:
Thanks, fugi ((may I call you fugi, too ?)) :)
:D ya sure you betcha ;) ( in my best scandinavian accent) I missed reading your posts!! :p
For Jaybird's Diet ...
Gumbo Z'Herbs (literally "Green Gumbo")
1 bunch collard greens, washed and chopped coarsely
1 pound spinach, washed and chopped coarsely
1 bunch Bok Choy or mustard greens, washed and chopped coarsely
1 bunch radishes, roots and greens, washed and chopped coarsely
1 bunch green onions, washed and chopped coarsely
4 (yes, four) cloves garlic, minced
8 ounces mushrooms, sliced
*****Ummm Jolie...I'm going to pretend I didn't even see this recipe. Is Fugi rubbing off on you??? :eek: That just sounds downright nasty. But I guess I don't have enough SOUTH in me! :D
I'll stick with that cake recipe - maybe I'll make it Monday night, and eat it all Tuesday! Man I wish I had some fresh strawberries...not those nasty, shipped in green ones!
DIET...UNGH...4 letter word! Good thing I only wanted to drop a few pounds because if I had to do this for any length of time, I think I'd throw myself off the Arch! I NEED CARBOHYDRATES!!!!!!!!
Todays Recipies
(for those not dieting)
Sour Cream Raisin Bars
2 cups raisins
water
1 cup butter
1 cup brown sugar
1 3/4 cup oatmeal
1 3/4 cup flour
1 teaspoon soda
1 cup sugar
1/4 teaspoon salt
3 tablespoons corn starch
3 egg yolks
1 cup sour cream
1 1/4 teaspoon vanilla
Place raisins in enough water to cover, cook gentley until soft, about 2 min. Set aside. Cream butter and brown sugar; add oatmeal, flour & soda. Put 1/2 mixture in a 9x13 pan. Bake at 350 for 10 min. Blend sugar, salt, corn starch & egg yolks and sour cream together. Cook on low, stirring until mixture just boils, remove from heat. Add vanilla & cooked raisins, Pour over cooked crust in the 9x13 pan, Pour remaining crust mixture on top. Bake 30 minutes at 250.
Carmel Corn
6 quarts popped popcorn
2 cups dark brown sugar
2 sticks butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
Boil brown sugar, syrup, salt & butter for 5 minutes in a DEEP kettle. Add 1 teaspoon baking soda. Puffs up. Pour mixture over popcorn in a turkey roaster; mix well. work quickly to mix. Bake at 200 for 1 hour stirring every 15 minutes.
Caramel Marshmallows
40 large marshmallows
1 can sweetened condensed milk
1 1/3 stickss margerine
2 bags of large marshmallows
rice krispies
take 2 bags of marshmallows spread out on cookies sheeets or pan and put in freezer over night.
Crush a couple of cups of rice krispies & place in a bowl, set aside. Melt the 40 marshmallows in a double boiler with the condensed milk & margerine. Take frozen marshmallows from freezer, dip each marshmallow in melted mixture & then roll in rice krispies, set on waxed paper and refrigerate until set.
:p ;) :D :p ;) :D
more tomorrow
Todays Recipies
Sour Cream Dippin Sauce
!/4 cup pine nuts
3 clove of garlic, peeled & chopped
1 bunch of cilantro, stems removed
1/2 jalapeno, seeded & chopped
1/4 cup olive oil
3 tablespoons lime juice
3/4 cup sour cream
in a blender combine all ingrediants But sour cream, Blend to a smooth paste, Stir in sour cream & serve.
Beer Cheese Soup
1/4 cup butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup fresh chopped parsley
2 garlic cloves, crushed
1/4 cup flour
1 tablespoon dry mustard
1/8 tablespoon pepper
2 cups half & half
1 cup chicken broth
12 oz of cubed american cheese
1 (12 oz) can of your favorite beer
2 cups popped popcorn
melt butter in large sauce pan or dutch oven over medium heat. Stir in onions, celery, carrots parsley & garlic. Cook 5-6 minutes or until veggies are crisp tender. Stir in flour, dry mustard and pepper, mix well. Cook for 1 minute, stirring constantly. Gradually add half & half and chicken broth, mix well. Cook 10-15 minutes, or until soup is thickened & throughly heated, stirring occasionally. Add cheese & beer. Cook stirring frequently for 5-8 minutes or until cheese is melted (DO NOT BOIL). Garnish individual sevring with popcorn
:p ;) :D
more tomorrow
:p Special Recipie :p
Ram Casserole
1 pound ram, suitably tenderized
1 turnip
2 carrots
8 small onions
1/4 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
Cut ram into suitable pieces (after tenderizing, remember rams are tough and need to be beaten to tenderize); dredge in flour, sprinkle with salt & pepper, sear on all sides in suet in a frying pan, remove meat to a casserole dish; cover with vegetables; rinse frying pan with boiling water and pour over meat and vegetables; cover; cook gently for 1 1/2 hours.
:p ;) :D