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Post by azlonerider on Mar 10, 2011 22:55:20 GMT -4
That's the way a dog should be Wayne, old or not. Plus the whole companionship deal is a wonderful thing.
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Post by azlonerider on Mar 10, 2011 22:58:22 GMT -4
Tonight on the dinner plate was ground round patties on the grill topped with mozzarella cheese on a homemade bun with fries topped with homemade ketchup. Put your own condiment on the burger and chow down.
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Post by nhlivefreeordie on Mar 10, 2011 23:07:54 GMT -4
I decided against the Fricasse and went with baked chicken instead with mashed potatoes and beans from the garden, 07/09 on the lid.
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Post by ☼ ЯÏĊk ☺ on Mar 11, 2011 7:50:13 GMT -4
I had boneless pork loin cut into 2 fat shops and then butterflied. I plated them with garlic salt and oregano and grilled 'em. Plus whatever leftover jarred veggies were in the fridge. I had the Forrest Gump Special.....Peas and carrots.
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Post by ☼ ЯÏĊk ☺ on Mar 13, 2011 10:14:04 GMT -4
Thursday afternoon I had a hankerin' for some baked beans, so I grabbed some yellow eyes and soaked them in warm water and baking soda (per Laurie:( They never got soft, so I rinsed em 3 times and put em in fresh water and boiled the bastids for like 2 hours on the wood stove. These beans were given to me and I was told they were VERY old. I guess. They simmered on the woodstove for over a day, and the best they got was very firm. Being a cheap mutha I drain the water and mashed 'em with the tater smasheratorupper. That softened 'em up some! I covered them with water and added molasses, honey, a shake of liquid smoke,dry mustard and minced up and onion and just let 'em go. I had a bowl, and it was passably good, but nothing special. About then I developed a transverse rectal hair. Almost 50 hours for THIS? I added more water and dumped in some brown rice, quartered up some keilbasa, another onion, and chucked in some stewed tomatoes. I put my chain under the pot on the woodstove and let it go for another day. Talk about slow cooking! My beans and rice never tasted so good! Got lucky again. Had a bowl full and vac suckerated 4 bags for the freezer last night. Was gonna pressure can them, but had no idea on where to look for time needed. Besides, at this point I'd had enough. LOL The rest of those beans are getting soaked for 3 days this spring and in the ground they will go. Sometimes being frugal ends up being more trouble than its worth. Weeeeeeee..................
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Post by azlonerider on Mar 13, 2011 10:44:49 GMT -4
Yesterday morning my wife put a corned beef brisket, some red potato's,cabbage and a bottle of Guinness in the crock pot. Cooked it on low all day and last night when I put on the feed bag I thought I'd died and gone to heaven. Man it was good.
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Post by ☼ ЯÏĊk ☺ on Mar 13, 2011 10:53:54 GMT -4
Wow, that makes my beans and rice fiasco look like a booger, dont it? LOL
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Post by azlonerider on Mar 13, 2011 11:01:30 GMT -4
Actually Rick, I was reading your rice and beans post and thinking how good it sounded. I think I'm going to make up a batch of baked beans like that it sounds so goo. I think I'm gonna use younger beans though...
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Post by ☼ ЯÏĊk ☺ on Mar 13, 2011 13:17:57 GMT -4
Some neighbors use maple syrup instead of honey, or just molasses and mustid. Its all good.
Right now were building stuffed shells. One of my favorite dishes. I'm doubling it today to freeze a bunch for the busy days ahead. 2 32 oz. Ricotta 2 - 2 1/2 cups bread crumbies 4 eggs 2 Tbsp. Granulated galic 1 Tbsp. Basil 1 Tbsp. parsley parm. cheese, I use about 1/4 cup (ingreds. are to taste, I NEVER use a measurator.) Mixed up well and fridgeraterated for an hour or 2 to get the flavors all smoosherated. Cook the shells (or lasagna) like 2 minutes before it would be el dente- ish. Just make sure its stiff, yet flexible. Were using Classico sauce today, because I need the jars for piggety meat. Usually its all homemade, but such is life. I cool the pasta in cold water after I strain em to stop the cookin' process. Nothing worse than soggy falling apart pasta for stuffing. I put a bit of sauce in the bottom of the casserole, like 1/4" or so, then a layer of stuffed shells, then a layer of shredded cheese, followed by about 1/2" of sauce. If doing just one layer, put sauce then the cheese, paaaleeeeze! If I feel like I have to have a double dose of cholesterol choking goodness, I'll slice some sausages lengthwise and put in a layer of that. or mebbe some sliced in half spicy meatah balls, or do them up on the side. Chuck it in the oven at 350. I dont know how much ya made or how big the casserole dish is, so the time is up to you. Some folks leave the top cheese layer out and sprinkle it on when it has like 20 minutes to go. I just go for it, as usual. A little bit goes a LONG way, its very rich. If my unorthadox back- woodsy redneck recipe didnt confuse the hell out of you, you may be a redneck, too!
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Post by nhlivefreeordie on Mar 13, 2011 14:02:29 GMT -4
Last night after spending two days down in the cellar with water problems, we decided to go out for Mexican (when I noticed it there was a foot down there already) Anywho, new automatic sump pump is installed with new pvc pipe out to the drain instead of the coils of corrugated plastic hose the previous owner left. As of today everything is drying out and the pump is still running once an hour or so. We had a LOT of rain( 4") on an already saturated ground, bad juju. Anyhoo, we met a friend of Lynn's and her husband at the restaurant and had dinner with them. Naturally conversation turned to the paper. (They not us) The guy loves Rick's Random Thoughts from Downeast column. He is saving all the papers and can even relate things from each paper. He said he reads it cover to cover each month. We were just out for breakfast after church and people were all commenting on how awesome The Valley is. I can't thank you all enough for doing what you do, we have something very special here.
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Post by ☼ ЯÏĊk ☺ on Mar 13, 2011 15:24:46 GMT -4
Sorry to hear of the flooding issues, thats a pita, but you got it fixed right up in good shape. LOL @ bad juju. Hadnt heard that in almost 20 years. Not a big word up he-ah. For me at least, so glad I can help in my small way in contributing to the paper. I click with the core group here, and have from the get go. Good group of down to earth people, no one here is plastic. Special grouping of very different people from different walks of life, and very different locales. I feel blessed every time I come to this site. I've been online for a long time, but this 'place' has a different feel, a 'vibe' if you will. Thankfully the world is full of goofy humorous- minded people like myself that laugh at life, that we can relate. Kinda scary. lol
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Post by capecmom on Mar 13, 2011 19:25:36 GMT -4
Naw-NOT scary-COOL
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Post by ☼ ЯÏĊk ☺ on Mar 14, 2011 8:01:15 GMT -4
Ayuh! Was gonna try to flash freeze some shells on a foil covered cookie sheet, add some sauce to the bag and then vac seal for an experiment. It got late, so we made 4 9 X 9 casseroles, 2 pyrex pie plates, and 3 small corning casseroles for my elderly neighbors.(each one holds 5 shells) And we made a quickie of 12 for suppah. Had two leftovers. 3 people, so yeah, its filling! Next time I have to use store sauce, I'll spend an hour or so doctoring it up some. Onions, peppers, shroomies, mebbe some burger, and def. some brown sugar. Desert was a shot of pepto. lol. Wicked acidic.
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Post by rAcErRicK on Mar 14, 2011 16:58:40 GMT -4
Where can one find a vacuum sealer thingie ? W/W have them ? Or must one be ordered off the Inet ? And what might one expect to pay for a decent one ?
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Post by ☼ ЯÏĊk ☺ on Mar 14, 2011 18:09:16 GMT -4
I bought a food saver at a garudge sale for 10 bucks, like new. I paid around 70 for the seal a meal version at the Wonderful World of Sir Wally. And two weeks later they had a new shipment of food savers. I wasnt pissed of at all. Uhhuh. I think there 80 bucks or so on average. I cut my own bags from a roll, and i make them about 4" longer than needed. I cut them carefully when opening, and wash 'em out good. Some of mine are on 5 or 6 uses, and getting mighty short. Hot dog anyone? Its the only way to go for long term freezing, IMO.
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