ness

Waterboy and Happy Gilmore make me laugh....

I love this thread because it gets me into new things. Thanks to @rps for the muffuletta idea. Olive salad: Take-and-bake ciabatta slathered with olive salad. Swiss, provolone, salami and ham then wrapped in foil. Warmed in a 300 degree oven for about 20 minutes. Dang! This was delicious.

Wait, what?

Managed to get a cold so I decided I'd make some chicken soup, the only known cure for the common cold. Pretty basic stuff, but very tasty. Sauteed onion, celery and carrots, added chicken broth, sage and thyme. Meanwhile I cooked some Reemes frozen square dumplings in salted water. Poached the chicken in the broth (used breasts because that's what we had), removed, cut/shredded and added back. Added noodles, parsley, pepper, a splash of cream and a splash of cider vinegar. Tastee! No pics -- trust me! Thinking ahead to a muffaletta tonight, I picked up black, kalamata and green olives and some Mezzeta giardiniera. Mixed that well togedda with some olive oil, salt, red pepper flakes and oregano.

It’s about a push in my experience. They’re both barely tolerable.

This is Kathy's ex-step-nephew-in-law. https://www.nhl.com/player/casey-mittelstadt-8479999 So, yeah, we're pretty plugged in to the hockey scene. Actually do know his grandmother and she's a wonderful woman. I think I will make an effort to watch some of this. Now, I'll turn this thread back over to actual fans

We sat right behind the dugout* and it impressed the heck out of me how they blew in and out, constantly switching the lineup*. So, fast paced! *ness don't know the lingo

Good for you! I really try to limit my carb intake, but the last month or so has seen some backsliding, and I can tell it in the belt. Scroll backwards to the fish in foil post. That's probably keto-approved

Never have been a hockey guy. Just don't know the sport -- not having a team in town while growing up didn't help. Met a young player for our local minor league team last year at a fundraiser and promised him we'd come to a game. Said he'd like to have a fan I was pretty impressed with the speed and athleticism of it all. Still don't understand it very well though. Although I love the city of Boston, I deal with a bunch of Boston guys pretty regularly at work and they're a cocky bunch of ECDBs. So, I may give this a try, but will be rooting against the Bruins more that rooting for the Blues. Good luck.

Thanks. Got to looking around and figured it'd be about like that for me too. Some recipes had just giardiniera, but I didn't think that would work very well. Love Mezetta giardiniera right out of the jar, but this needs the oil and of course olives, etc. Figure I'll mince up the giardiniara. And I was thinking take and bake too. Sized appropriately for the appetite of the eaters.

I know how to Google...but, do you have an olive salad recipe you like? These sandwiches just worked their way onto my list of stuff I need to make. Can see how the resting time would allow the juice to penetrate the bread and everything else. Sounds delicious.

That's on our bucket list!

I just know it would taste better over there😄

A while back I did a taste test on Oktoberfest beers in the 'Whatchya Drinkin' thread and Spaten won.

Homemade Alfredo with peas and mushroom with bow ties.

I enjoyed your trip!

Funny-temperamental roses typically requiring a lot of care, then there’s that tough old one that survives all that. Ought to get some cuttings off that and propagate it.

There's a disease affecting them all around here. I had probably close to 10 scattered around the yard 10-15 years ago. Pulled out the last ones a couple years ago. They were great while they lasted, but I really didn't like pruning them.

Ok—that’s very cool. Good on you for keeping them going.

Crock pot chuck roast, taters, carrots, mushrooms, cream of mushroom soup, Lipton’s onion soup mix. Ever heard of that one? I added a splash of vermouth just to make it fancy Photographer was a bite late to the table.

I did slice with the grain. This was from ATK or Cooks Country and they cut the veggies into ‘matchsticks’. Mine weren’t quite matchsticks but fairly thin. Cooked 15 minutes. Other possible factors -- the leek was a couple weeks old and had just been loosely wrapped in plastic. Also, I cut everything up the night before. Might have been dried out? Leeks were fine on my first try a couple weeks ago. Bought the two leeks then.

Hop—you made a funny 😄 Seriously, that’s a lot of breweries!! Sounds like a lot of fun. Germany is on the bucket list for me. The ness clan originated in the Rhine Westphalia region where you are.

Alright, cod, leeks and carrot redo tonight. This time took it slow and followed the recipe. Bed of leeks and carrots, a little salt and pepper and a splash of dry vermouth on a piece of foil. Cod filet on top with a compound butter with thyme, lemon zest, salt and pepper. Close it up and cook at 450 for 15 minutes. Finish with lemon juice, zest and parsley. This is a keeper. Leeks added good flavor but were tough. Haven’t used leeks much so don’t know the trick. Onion slices would be good as well. Carrots were good. The butter, lemon, herbs and vermouth added good flavor to an otherwise bland piece of fish.

That’s just gross 😄

Boulevard makes a very good Kolsch style. I like it a lot.