ness

I have it saved and will try it.

Not me! I assume you mean the soup. I don't have the time or inclination to do elaborate, from scratch, recipes all the time. Lotsa Campbell's soup in good, old-school recipes.

Had to look that one up! Kinda like harumaki I actually only know that because a Japanese restaurant near here calls their spring rolls harumaki. I could make a meal of them -- they're delicious.

We haven't seen that variety but will keep an eye out for them.

Eatin’ good in the Billethood!

What the heck????

Chicken with a balsamic vinegar and apple jelly sauce, spicy roasted carrots (with this Asian red pepper powder that I can’t spell or pronounce and am not going to look up because you don’t really care, but I use it in kimchi) and lentils. Pretty good Hello Fresh inspired sauce that I should have reduced more.

The other day Kathy told me she found a $100 bill on the ground in a parking lot. Cewl! She was trying to decide what to do with it for the last few days. Today she puts it on the counter and says look at this. It was actually a pretty good one. Happened to have a real one to compare to.

Honey Baked Ham bone and soup packet And, pusketti (ho’made)

I’ve been wondering too. I heard some familiar names on the news:Willard, Nixa. I hope everybody made out ok.

I had a boss many years back that used that term when something looked out of whack. Usually something like, ‘Holy $&@“ing sh$&, we got us a defalcation!’

Defalcation?🤪

Those Kansans are suckers! Coulda got one off Etsy for $9! 😀 Link is ness guaranteed safe. https://www.etsy.com/listing/1261765924/african-milk-tree?gpla=1&gao=1&&utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_ps-e-home_and_living&utm_custom1=_k_CjwKCAjwq7fABhB2EiwAwk-YbBcEnqZTZM8ZqyeKfBNgHutV0i5Svh1UM1cQWP9dwsS1kcSZFq7haRoCq3IQAvD_BwE_k_&utm_content=go_22198874560_171325089581_731770528547_aud-2087868701483:pla-303628061699_m__1261765924_12768591&utm_custom2=22198874560&gad_source=1&gbraid=0AAAAADtcfRLvXKCBS5EDDmScSEn-qlOOQ&gclid=CjwKCAjwq7fABhB2EiwAwk-YbBcEnqZTZM8ZqyeKfBNgHutV0i5Svh1UM1cQWP9dwsS1kcSZFq7haRoCq3IQAvD_BwE

Man, this is simple, pure, fun fishing and I love it!

Here’s a whole recipe that Kathy does. Delicious! Brown Sugar Bourbon Glazed Salmon Jul12 by John Ingredients ½ cup brown sugar 1 cup low-sodium soy sauce 2 teaspoons Worcestershire sauce 1 teaspoon minced garlic ½ teaspoon ground black pepper 2 tablespoons bourbon (optional) ½ cup chopped pecans toasted 2 pounds salmon filets Instructions For the Marinade: 1. Combine all ingredients except the pecans and salmon in a bowl. 3. Place half of the marinade and the salmon in a Ziplock bag. Squeeze out the air and zip the bag tightly. Set aside the other half of the marinade to use as a glaze. Marinate the Salmon for 1-3 hours. Flip the bag every ½ hour or so to marinate evenly. For the Glaze: 1. Place the remaining half of the marinade in a small saucepan on the stove. Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little. For the Pecan Topping: 1. Place the chopped pecans on a flat baking sheet which has been covered with aluminum foil or parchment paper. 2. Toast the pecan for 3-5 minutes, until they darken a little and they start to smell sooo good. Watch closely – the nuts can burn quickly! For the Salmon: 1. Preheat oven to 400 degrees. 2. Cover a baking dish or pan with aluminum foil and spray the foil-covered pan with nonstick spray. Take the salmon out of the marinade and discard the marinade. Place the Salmon (skin-side down) on the prepared pan. Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon. Brush or spoon ⅓ of the glaze onto the salmon. 3. Place the salmon in the oven and bake for 20-25 minutes, until the salmon flakes easily. Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).