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Post by azlonerider on Mar 6, 2011 21:27:28 GMT -4
Doesn't the carb load just about bring you to a standstill later....LOL Yeah, I took a 3 hour nap! LOL ~Martin Nice Martin!!!
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Post by azlonerider on Mar 6, 2011 21:30:07 GMT -4
This morning we had waffles and eggs. The topping was mixed fruit compote and on top of that was fresh made whipped cream with homemade vanilla in it.
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Post by ☼ ЯÏĊk ☺ on Mar 6, 2011 21:48:53 GMT -4
AndyMan....that sounds fantastic, now you just need some nice maple syrup.
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Post by nhlivefreeordie on Mar 6, 2011 22:10:30 GMT -4
AndyMan....that sounds fantastic, now you just need some nice maple syrup. I am writing that article right now...
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Post by ☼ ЯÏĊk ☺ on Mar 7, 2011 6:49:29 GMT -4
Everyone laughs at mine around here because I do it the old fashioned way. I have 6 cinderblocks and an oven grate WAY down in the woods. I burn brush that we cut from the year before, chunked up with loppers. I use a turkey deep fry pot. I'd rather carry a gallon of almost syrup out at days end than 30 or 40 of sap. It comes out dark, but it tastes unreal. Wayne, have you read "Backyard sugaring"? Really good. I'll bet the sap will gush good this year up here. Cant wait to tap! I do around 20 tree's from the homestead. Waiting for 20/ 40. Hopefully soon.
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Post by ☼ ЯÏĊk ☺ on Mar 7, 2011 20:28:50 GMT -4
Just finished suppah, and she was some wicked good. Steak on the grill (our beef) looked like sirloin. Baked taters w/ sour cream and chives Acorn squash (thats about shriveled all up) Green beans we canned using bullion powder instead of salt. Pretty good experiment. The wind is howling and the mercury is dropping, but grilled meat is worth most any discomfort to me. I only use the cast iron if I'm out of propane, or dont have enough time to fire up the charcoal/ wood grill. Tastes bettah!
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Post by azlonerider on Mar 7, 2011 21:46:36 GMT -4
That sounds great Rick!!! We're having pork ribs with BBQ sauce, quinoa and a salad. The jury's still out on whether I like quinoa.
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Post by nhlivefreeordie on Mar 7, 2011 22:59:59 GMT -4
Yep, we grill all winter long too, always did up to NH too. I remember many times out there in my shorts and boots turning steak in a snowstorm.. ;D
We slummed a little tonight, home made pizza, Lynn took the day off and we pretty much tied up loose ends today. Got another 1 1/2 cords of wood delivered just as it was getting dark, I will stack that tomorrow, and then I will be out of space up by the house and have to start stacking down back along the creek.
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Post by ☼ ЯÏĊk ☺ on Mar 8, 2011 7:30:14 GMT -4
I cant even spell qimo...kwinoa. Must be some foodage foreign to Maine. If it aint meat n taters, its VERY hard to find up he- ah. I'll go down the corner store ( 4 mi. away) and they'll be like, " How was suppah? Saw the smoker going." or even better "So and so said you were grilling last night" Wha? Sometimes I just smile, and sometimes I ask them if they dont have anything better to do than talk about me. If your life is so shallow and empty that you people need to talk about me, maybe it's time to re- think whats missing in your life. Should I send my missionary friends over for a theological discussion? That shuts them up, until I leave. LMAO. I LOVE making jaws drop, its a great hobby for combating the "Small Town Mind". They just cant stop gossiping. They asked me once when I was taking down my white Christmas lights. I said when they stop F'ing working. : o Hilarious. They do buy some eggs off me, grudgingly, when I have extra. At least they have good taste in foodage.
Oh, todays lunch will be chicken parm sandwiches, lightly toasted. Mmmmmmmmmmm...
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Post by nhlivefreeordie on Mar 8, 2011 8:43:43 GMT -4
I got's chores and errands this day. Have to run to State they are the only ones who carry my special New England soda, I buy 20-30 2 liters at a time, today is the day. Also have to stack the wood that was delivered last evening. Also have to take a rack out to a location for papers, problem is, I only have 100 papers left in the back of my truck, we are only 1 week since they went out, things look to be mighty thin as we get closer to next deadline. Speaking of which, my article and Editors Corner is finished for April, and Rick, Sue Burns a;ready sent me their columns for April, so I feel like I am well on my way.
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Post by azlonerider on Mar 8, 2011 22:42:14 GMT -4
Tonight on the menu was steak, baked tater and salad...
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Post by ☼ ЯÏĊk ☺ on Mar 9, 2011 3:50:16 GMT -4
mmmmmm........salad. I miss real 'maters.
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Post by upacreek on Mar 9, 2011 20:54:16 GMT -4
I made crispy smoky chewy garlicky herby cheesy grilled white pizzas today in the middle of the snow storm! LOL Read more: www.modernhomesteading.proboards.com/index.cgi?board=other&action=display&thread=350#ixzz1G9XacdYY Mine is chewy, I do not like it crispy, never had smoky pizza, cheese, garlicky, herby yes, but not smokey. How do you smoke a pizza? We just had a big pot of chicken and dumplins. You take one barnyard rooster, add a big chopped onion, garlic and salt and pepper to the simmering pot. Take out rooster and strain the liquid. No biscuits, you skim off some of that yellow fat to make the dumplins, and use broth for the liquid. Roll out flat and cut into strips.
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Post by ☼ ЯÏĊk ☺ on Mar 9, 2011 21:15:54 GMT -4
I use smoked/ then canned meat. Wicked tender. I have jelly jars of chicken, lamb and beef stew meat. A little bit goes a LOOOOONG way. Pork is next week when the pigs come home from the butcher. (canned bacon! woohoo!) You could also, I suppose, soak some toppings in liquid smoke and water for a few minutes.... or use smokey bacon. Prolly be good, actually. Have to try it. I like smoked chicken, bacon, alfredo sauce and cheddar cheese pizza. For those of us here for a good time, not for a long time!
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Post by nhlivefreeordie on Mar 9, 2011 21:18:20 GMT -4
I was lazy again tonight, we had ravioli and garlic bread, easy peasy. Tomorrow I am thinking of chicken fricassee.
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