rps

Roast chicken half, stove top stuffing, and cauliflower/broccoli side.

I agree, the ATK recipe is not the best. Good to very good, but we can do better. Instead of common gits, use polenta. Instead of water to cook the grits, use stock. Instead of plain grits, add cheese to the grits. Instead of cooking the shrimp separately, let the heat from the grits cook the shrimp. Instead of gravy over the dish, bathe with a garlic butter pan sauce. Add a shaved parm sprinkle.

BTW, roasting a chicken half tonight and serving with dressing and a cauliflower/broccoli side. P.S. Cooks Illustrated did a taste testing of dry stuffing. Surprisingly, Stovetop Stuffing won. I tried it for the first time after that. Really good and way less time than the real homemade stuff. I use it often, except for T-Day.

Willing to bet you are talking about canned peas from your childhood? Or maybe frozen, but cooked until they were gray green? If so, I agree. Fresh flash frozen and briefly warmed taste nothing like those. BTW, how do you feel about snow peas in stir fry? If you don't mind those, I can fix peas so that even you will eat them.

Good thing you do not live in the UK. They serve a thing called mushy peas there.

Found another tuna recipe. https://www.seriouseats.com/recipes/2020/03/roman-style-spaghetti-alla-carrettiera-tomato-tuna-and-mushroom-pasta.html

1. Pat the scallops dry and remove the side muscle , if still attached. 2. Heat a thin layer of oil in a hot skillet. I use a non stick and heat it slowly to just below smoke temp. 3. Place the scallops in the skillet (do not crowd) on one flat side. The skillet side, if dry, will brown before the opaque line reaches the middle. 4. Turn the scallops and watch the other side's opaque line expand upwards. 5. When the second side opaque line has climbed about 1/4th of the way up and not joined the original opaque line, remove from the heat. Plate on a warm plate, brown side up, in or beside whatever sauce you have prepared. 6. The scallop will cook out further off the heat, but the interior should only reach warm and stay a little translucent. If you get lucky and have the roe, it makes a dynamite garlic butter sauce addition.

I posted this in 2015 on this thread

Texture is tough to get around. (No pun intended) I will note that almost everyone overcook shrimp. They should never be tough. As soon as they turn opaque and pink, get them off the heat.

I have said for years, most folks say they do not like this or that, until they have it fixed well. Other than calf's liver, tell me what you hate and I will tell you how to make it great. Maybe.

https://cooking.nytimes.com/recipes/6885-spaghetti-with-italian-tuna

https://cooking.nytimes.com/recipes/1020939-japanese-style-tuna-noodle-salad

No. I had none, darn it. The black flecks are mushroom Potatoes and carrots hiding in there too.

Be real. You have two choices. Eat what you have? Refuse to eat because you worry about the temperature?

Buy a basic cork Tennessee grip handle. Buy black trot line cord. Install the Tennessee grip. Wind a layer of the cord before and after the reel grip area. Use epoxy to coat the cord and irrevocably bind it to your grip. Use tacky wrap to fix your reel to the grip and bind it to the over wrap. Maybe not pretty but effective.

Ewww!

Chicken chowder.

I cannot count the number of times I felt the best solution for the child was to help the parent disappear. In 17 years I filed three reports of child sex abuse by the parent. I learned to disassociate the parent behavior from that of the child. If you had that child's life, you would be a SOB too. I focused solely upon what I felt was best for the child, even if they lived with trash. Sadly, I was not always successful. One of my students had two babies by two men before she was 17. Another overdosed before she was 20. On the other hand, some have gone to Dartmouth and MIT from poverty. You win when you can. I repeat, feed them all. They are not the reason their parents aren't worth a bullet, and the only way out is you and me. Well monkey dodo. I have disclosed the fact I am a bleeding heart liberal. I guess I will need to wear a bag over my head from now on.

My knowledge in these areas is limited to what I learned in 17 years teaching in a town where more than half my students qualified for free or reduced lunches. To qualify the income can be no more than $16,000 a year plus some for each additional person in the house. People living on 16,000 to 20,000 a year rarely have reliable cars unless they know how to fix them by themselves. These people are working the bottom end or part time jobs. ($7.25 an hour X 40 = 290. 290 X 50 = 14,500) Most, not all, will have their hours shortened or suspended because of the problems. These are exactly the kind of people whose children are at risk. I know many on this forum have known about having very little. Hopefully, all of them, through hard work and luck, are past that now. Feed the children of those who are trapped and cannot get out.

As more and more schools close, including where I taught in Arkansas, most schools are trying to establish programs to feed the children. Very few address all the needs. Most are feeding by sack lunch once a day. Very few off breakfast as well. Many require the student or parents to go to the school each day to pick up the lunch, but offer no bus service to accomplish this. Back pack programs that send students home with weekend food are not included or continued. In some places local places are offering food as well on a no questions asked basis. Sadly, these gifts suffer the same problems. WIC and EBT do not permit food delivery, even if you could find a service for the kids that live a mile or two down a gravel road.If you are down that same gravel road and know a family you suspect relies on school lunches for the children, think about dropping off a casserole.

The bass record from Skiatook Lake is 7.6. For me to win I'd have pay for someone who fishes Grand to sell me a fish or learn to photoshop.

Patty's Day special!

Late October. We can all fish in Halloween costumes.

Hello all! In the community in which Nancy and I now live, at 70 and 68 we are among the youngest 1%. Between the free standing homes like ours, and the apartments, there are over 500 residents. The staff providers - food, health, activities - are strongly urging all residents to restrict all travel out side of the community to only essential trips. Even there they are urging that we order groceries on line and only pick them up. In light of their request, I have chosen to cancel my plans to attend this weekend. I trust you all realize how reluctant I was to make this decision. I will see you next year.

You are on. I'll plan on it.