rps

Chicken Provencal.

Just tonight I decided to stop looking at a member's posts. In the process, I realized I joined 10 years ago and have averaged almost 500 posts per year. In that time I have asked that only 4 members' posts be filtered. I will happily and readily admit that I am an opinionated, judgmental cranky older man with a hard head. I know this, and no one needs to remind me. So I think it says much about Phil's board and you folks that only four of you have forced me to block you in ten years. Thank you for letting me play in this sand box.

Chicken broth risotto with Petit Jean ham and asparagus tonight.

So. Cauliflower pan roasted. Purple hull barley cooked. Lemon peel, rosemary, shallot, grapes, lemon juice, spinach (substitute for arugula, which would have been better), almonds, butter. Good to very good. Not great.

Tonight's Blue Apron will be roasted cauliflower steaks served on a purple hull barley salad with a brown butter/grape sauce. This one could go either way. Reviews later.

Pea tendrils show up at our farmers market in the Spring. I love them in stir fry and in salads.

As I have told before, the wife and I have been experimenting with Blue Apron. We will continue a few more weeks. Learning recipes and tricks and also experiencing some hard to find ingredients. Last night was pumpkin cavatelli with a cheesy kale sauce. Tonight was broccoli/cheese turnovers with an apple/pea tendril salad.

All I know is that that killed my Top Dollars dead!

Using left over roast chicken tonight. Making Mexican surprise, previously posted and on my blog.

Try zucchini noodles. "Cook" them in salty simmering water for 10 to 30 seconds, drain and treat as pasta. You can make them with a box grater, a mandoline with the right blade attachment or a spiralizer.

You all are incorrigible.

Excellent thread! Thank you.

For years I had a large logo covering the back window of my pickup. About three years ago, I sold that pickup to a close friend of one of my daughters. She is a bicycle addict and paid advocate in Baltimore. She also kayaks - thus the desire for a pickup. She tells me she receives comments on the window sticker frequently.

Thursday's cauliflower and pasta and Friday's ham and mushroom pizza.

I am surprised you mighty hunter types do not carve the liver from the steaming carcass and wolf it down raw on the spot. I haven't had deer heart, but I have enjoyed beef heart. The liver, raw or cooked, is a straight pass for me.

Paneer and lentil masala with spinach and a side of rice. Blue Apron recipe. Good stuff but needs an upgrade.

Kraut is good. Kraut with caraway and pork fat is better!

Written a few days ago but just posted: http://www.ozarkrevenge.com/2017/10/fall-roast-chicken-in-ozarks.html

Try a little pressured gem, Claremore Lake. I caught numerous large bass from there in the 80's and 90's and never saw more than one other boat. The lake has long stretches of walk-able bank and in those days you could rent a small boat to paddle.

Not bison or bear, but still pretty good. Cannelloni with a sausage red sauce and a cucumber/tomato side salad for our Sunday dinner.

Other than geese and bear, wild critters do not have the fat we are accustomed to eating and need. The fat is what builds the ability to survive lean, cold winters. That is why the marrow was the prized part of the animal. That is why pork and beef cheeks were so loved. That is why the fat cap was kept on roasted or smoked joints. And that is why the food nazis that all but eliminated fat from school lunches guaranteed that the current generation will be obese and diabetic. Their bodies want more of what they are not permitted to have so they eat more carbs and more sugar (carbs). Vegetables, fruit, yeast or quick rise bread made with fat, grilled or braised or smoked meats with the fat used rather than discarded and next to no sugar - that's the ticket. Sorry. Got a bit carried away.

I could not agree more! By the time they have been in the river or lake long enough to lose the Purina Trout Chow taste, they are either old and dead or too large to keep. Its like the difference between farmed salmon and wild caught salmon.

Ginger scallion meatballs with Bok Choy and marinated radish - a Blue Apron meal - tonight:

My father started taking me with him over 60 years ago. He and I did not fish together every time - he had a good friend, Ovid Birmingham, with whom he often went. However we always went together a couple of times a year. I was NOT at Woodstock with my friends because I was in Canada on the English River with him. His last fishing trip, long after Ovid passed, was 1997 or 1998. He was over 80. We fished with Eldon?, the Gasville police officer who also guided. We targeted large Brown trout in the Red Bud Shoals area. Fortunately, he caught one in the seven pound range on that trip. As we drove home from the river to Tulsa, he told me, "Brother (for some reason he had always called me that), I am just too old for this anymore. That was a good last trip."

My wife quilts. What you see is one of the tv tray quilts she made t go with the dining table quilt.