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ness

Fishing Buddy
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Posts posted by ness


  1. 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. 


  2. 30 minutes ago, Flysmallie said:

    Same. I've been to several Carolina Hurricanes games for work and even though I have no idea what is going on most of the time I'm totally impressed with how much work it actually is. Those guys are up and down that ice the whole game. TV just doesn't do it justice. 

    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 :D 


  3. 10 minutes ago, Flysmallie said:

    You guys are killing me with the pasta shots and all this talk of bread. I'm trying the keto thing and I miss the bread especially. Don't miss the 20lbs I have lost though. 

    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 :D

     


  4. 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 :D 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. 


  5. 1 hour ago, rps said:

    I read several recipes and then put a salad together. I used green stuffed olives, kalamata olives, capers, giardinieria, garlic, italian herbs, olive oil (almost cover), salt, and crushed red pepper flakes. After it melded I used the oil to brush the inside of the bread before I added the meats and cheese and salad. I used a take and bake loaf because that was what I had. If I were to buy bread for the sandwich, my choice would be ciabatta.

    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. 


  6. 2 hours ago, rps said:

    Make your olive salad and let it meld over night. Mortadella  does not exist in Eureka Springs, so I used bacon. After you put the sandwhich together foil wrap it and let it sit for an hour or more.

    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.


  7. 8 hours ago, 1farmer said:

    I have no idea how long they can live. This rose spent 25 years next to the fence being trimmed by the moo cows. One day someone decided it needed to be moved to it's current location.

    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. 


  8. 1 hour ago, snagged in outlet 3 said:

    We had two beautiful knock out roses and we lost them two years ago.  Don’t know why.  They had been thriving in the same location for 14 years.  

    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. 


  9. Crock pot chuck roast, taters, carrots, mushrooms, cream of mushroom soup, Lipton’s onion soup mix. Ever heard of that one? :D I added a splash of vermouth just to make it fancy  :D 

    28323F76-E7F8-4897-BEF0-527978DEF375.jpeg

    Photographer was a bite late to the table. 


  10. 14 hours ago, rps said:

    How did you slice the leeks? The photo looks like you sliced with the grain.

    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.

     


  11. 7 hours ago, JestersHK said:

    For those not familiar there is basically like 50 or 60 different Kolsch breweries that all brew their beer just a little bit differently.  There's like 15 breweries just in this one town square all next to each other so you basically hop from one to the next. 

    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. 


  12. 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. 

    DD3000DB-7B36-49BD-8C55-B2111FE7596E.jpeg

    80DF0666-FD5D-4E42-83B4-201B4D471D4E.jpeg

    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. 


  13. 29 minutes ago, snagged in outlet 3 said:

    Pellet gun worked at my house.  My daughter is stone cold on bunnies.  11 in one day two years ago.  I got fed up when they moved into the garage.  They are making a come back after that fatal day though.  This year I am going to wait for winter and eat those organic flower fed bunnies. 

    Yep. I think it's time for Ol' Blue -- my official Red Ryder carbine-action 200-shot range model air rifle with a compass in the stock and this thing which tells time. 


  14. 12 hours ago, MOPanfisher said:

    I have been doing a little flower planting, since I can't do anything with my garden, it almost drues out enough to work and then another rain.  Roses planted, moss roses planted, ready to re do strawberry bed once they produce and send out runners.  Collapsed frame is over run with leaf lettuce and spinach, right now I am wishing for one of my dearly departed groundhogs to mow it down.  Haven't seen any of them this spring, somehow last fall their holes all got a big dose of mothballs and then filled in.

    I've got some bunnies I'd let you have for free! :d 

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