rps

Well done, sir!

I visit a few sites on a regular basis and take two magazines. The magazines, Cooks Illustrated and Cooks Country, come from the same company. The web sites are Serious Eats and the New York Times. I subscribe to NYT digitally, so I find it easy to search their database. NYT has the most diverse recipes in terms of global cooking. In addition, the daughters compete to give me great cookbooks for Christmas every year. The three I tout to others are Rick Bayless - Mexican Kitchen; Marcella Hazen - Classic Italian Cooking; and Frank Stitts - Southern Table. BH, that looks really good.

I seared two chicken legs in duck fat and removed them and turned down the heat. I sauteed red onion, celery, carrot, bell pepper, and mushroom in the residual fat. I added a minced garlic clove and a rounded Tablespoon of tomato paste to the mixture. I cooked the mixture until the paste turned dark brick red. Then I added about a half inch of white wine and cooked it off. I put the mixture in a slow cooker with a bay leaf and herbs, a double handful diced waxy potatoes, a large splash of Col. Pabst Worcestershire sauce and a splash of fish sauce. I peeled the skin off the chicken legs and added them. I then mostly covered the legs and set the cooker on low. Later I will pick the meat from the bones, thicken the liquid, and add corn, peas, and spinach. My lovely wife has started a batch of those wonderful rolls. Comfort food on a miserable day.

house finch and a winter color gold finch

Finished product with butter and caramelized onion finish. I wil make the next batch with a larger circle cutter and a thinner dough. They needed a higher content to dough ratio.

Kale is just too darn healthy. I prefer spinach. The soups look great!

Polish Potstickers! Pierogis made and ready to cook tonight. A bit more than half are potato, cheese, and caramelized onion. The rest are sauerkraut.

Lobster, right?

Just had a thought. Hoglaw is/was a member on this forum. Oddly enough he was a lawyer in Rogers. I do not remember his real name, but he was a good guy. When I was banged up from surgery, he completed a rod from the parts I ordered. He did a good job. See if you can track him down and ask him.

Walleye anglers love them too.

Only if it is a two stroke a la ETEC

Ken Rainbolt, may he rest in peace, and I once had a fantastic crappie day on Lake Eufala with light snow falling, around 10 or 15 degrees, dipping our rods in the water to clear the guides, the whole 9 yards. Caught our limit of 10"+ fish. I was out of my mind. The way my hands work now, 40 degrees is my minimum, and even then, only if it promises to warm to 50 or more.

From here in Tulsa, up to Grand, over to Tenkiller, and then into Northwest Arkansa, my friends are reporting glaze and black ice. Not a good day to take a boat to the lake. Be careful!

Butter, much garlic, crushed red pepper, semi caramelized onion, spinach, parm, and shrimp.

Chicken Provencal

In Tulsa in the 50's and 60's, a fellow named Pennington ran a drive-in. On Friday nights he offered fried shrimp with his own cocktail sauce. He made his fortune off the Friday Catholics and the late night weekend teenagers.

Found some leftover chili with black beans in the freezer.

One guide? Do you care about thread color? 40 minutes total time 12 hours in the rotating cradle. If you want to drive, it's free. Ohterwise HLS.

At some point you ask Wrench to find you an old, but serviceable Evinrude?

Day before yesterday soup brightened with spinach and peas, served with stale homemade bread.

What has puzzled me: How do you land a fish in a boat on a 12 foot dropper, even with a 12 foot rod? I understand dragging it ashore, but, even with my 4 foot net handle and a 7'6 Ned rod, light line landing is difficult without risking the tip of my rod. With a 12 foot dropper, I wouldn't want anyone near with a phone camera.

No. It is just hard to grow a second head.

Yesterday, the day after the second shot, was not my favorite. Went to bed early. Feel fine today.

I had the second Pfizer dose yesterday. The arm is much more sore than the first time, although that could just be a matter of how close to what nerves. Physically, I feel hungover, complete with a semi queasy stomach and shaky hands. They say tomorrow I will feel fine. Of course, none of you would know the feeling I am describing. No second head yet.