ness

Haven’t made that but do love it at Olive Garden. Know there are knockoff recipes out there. Tonight did a baked ziti. Scimeca’s Italian sausage, Cupini’s marinara, mozzarella, Parmesan and some dollops of sour cream in there. Haven’t made this in a while. Good stuff. Scimeca‘a has been making Italian sausage in KC for a long time. My favorite. Cupini’s is a local Italian joint that does a great job with things. Took a cooking class there a year or two ago. Lotsa fun — Cupini was a hoot.

I’ve been growing a great variety of cherries the last few years.Prolific, with great flavor but they’re a little finicky. Too much water and they crack, too little and their skin is leathery. We were sick of them by the end of July 😄 Sun gold

We had a chili contest in our loan department a couple years ago. Guy that won had gone to Wendy’s and bought a gallon. 😄

Molasses brined thick chops done on the kettle. Ho’made mashed taters with plenty of butter and sour cream. Also ho'made applesauce. Green beans too. Dang.

This is pretty cool. I see, I think, some really good looking thin sliced beef, squid, couple kinds of mushrooms, cabbage, shrimp. Can’t overlook the bass. What am I missing? How does the meal go? Any customs, order, whatever?

What’s the liquid made of?

I've found stuff that looks closer by Googling Chinese clear sauce. Similar to lobster sauce without the egg white.

T'is the season to put the nipples away. Nice report!

They velly tight ripped. (Pretending it's the 70's and hoping no one will be offended.)

Looking for ideas or help to reverse-engineer a Chinese restaurant recipe. I've had it at multiple places, so it's a pretty well known recipe. Our favorite place in town doesn't even list it on their menu but will make it if you know to order it. 'Chicken and Snow Peas'. Recently had it in Colorado and now it's become my quest to figure it out. The way we've seen it is thin sliced chicken, snow peas and water chestnuts in a nearly translucent, whitish sauce. Plenty of garlic, seems to be a chicken broth based sauce. I don't detect vinegar or wine or ginger, and since it's white I don't think there's any soy or other dark sauce in it. It's fairly simple but flavorful. Thickened slightly. Chicken is thinly sliced and has no browning. Peas are crisp and green. Looked at a bunch of recipes online and they varied widely and had many ingredients that didn't fit what I was looking for. So... Gave it a shot last night starting with just chicken broth from Better than Bouillon and minced garlic. Simmered until the garlic was cooked and tasted. Needed something else (no surprise) so I added a splash of white wine -- nope, then a little soy sauce -- nope, then a dash of oyster sauce -- nope. Went ahead and added the chicken and let it simmer a bit then added the snap peas (like them better than snow, and had some small, stringless ones). Pretty tasty dish, but not what I was shooting for. So -- any ideas??

How is that a disaster for brown trout?

NFW!

Check sent.

Why are they grilled or smoked? Because that’s what the freakin brochure says!!! This is a great organization. Put me down for $40. Think I’ve got your address, but shoot me a pm to confirm.

ness 2.3 birthday celebration. Got a couple ribeyes. Medium rare for us, medium for the boy—which is an improvement from medium-well when he was younger. On the kettle with Montreal seasoning, finished with butter and rosemary. Kathy made this beauty from scratch. Old crust recipe with lard. Granny Smith apple. Waiting for half time to cut into it.

Sometimes the click bait I see on websites cracks me up. This one today at the bottom of a cable news web site got an LOL:

I'm a big fan of The Office and anybody who's watched it knows that's Michael's catch phrase -- and it's typically used at an inappropriate time.Recently watched the finale again -- where Dwight's getting married and Michael surprises him by showing up for the wedding: Dwight: 'Michael...you came!' Michael: (perfect length pause, where everyone watching knows what's coming or even starts to say it out loud) 'That's what she said.' Great timing and fun to hear it one last time. Back to food.

Panini with smoked turkey and provolone on potato bread. A little mayo and a little Inglehoffer stone ground.

Valid point. Valid question

Had to look -- I guess you can still buy them.

Chop-o-matic, Mr. Microphone... A while back I was standing in line behind a guy and his hair caught my attention. Sure enough -- hair from a can. It was really weird. His natural hairline was bald on top, hair on the back and sides. He had it painted on top all the way to the front. Shoulda just got a hat.

I've got it! Set it and forget it!

Feels like about $999 of that is for the name plate. My brother was telling me he thinks those are pretty good. Not sure they solves the low maintenance, temperature regulating requirements.

They sure seem like a good option to me, but I haven't done any real research on them. Should have good temperature control, regardless of the weather. Relatively small and portable. Should be able to control the smoke level. Interested to see if there's any first-hand experience with them (other than your two flops).

Thanks! In my book, it's not about size, it's about the total experience. Beautiful places, running water, clean air, solitude, a chance at seeing some wildlife, and stalking native or stream-born fish count for me.