ness

Made some beef stock over the weekend. First time doing it. Started with about 4 pounds of bones, onion, celery and carrot. All roasted at 450 for about 45 minutes. Then around 10 hours in the stock pot before being strained and then reduced to about 1/2 volume. Chilled overnight and fat skimmed this morning. Nice and jiggly. Gonna do a vegetable beef soup later today. Will see if it was worth it.

The much-maligned Red Beer. Go Chiefs!

Shrimp with garlic powder, onion powder and smoked paprika. Onions, zucchini and squash. Mix it well togedda and served over cauliflower rice with some Tiger Sauce.

I set this one up on Pacific time, because I was feeling west coasty.

I miss that guy!

Indoor-grilled chicken tenders marinated in Greek salad dressing and drizzled with a little Tiger Sauce (inspired by @Terrierman's post the other day), more red lentils, butternut squash and some Italian green beans. Messing with a new camera -- needed to fix the depth of field, but I was hungry

All on a per diem I hope

Got me to Googling... https://cooking.nytimes.com/recipes/1016209-kimchi?gclid=CjwKCAiAsIDxBRAsEiwAV76N8wGzsfzD51Oe3k17xOpib70FianButo0rmV1Vq3Gxyc2yvAHfvI1YhoCyuUQAvD_BwE&gclsrc=aw.ds Funny to read the comments there. It immediately breaks out into an discussion of what REALLY goes into kimchi https://www.amazon.com/s?k=gochugaru&i=grocery&ref=nb_sb_noss_1

Details please!

Thanks. I’ve got one of those German brown crocks. Have made kraut a couple times and pickles once. Pickles were really good, kraut was pretty good but not great. Need to dig that out. I love pickled stuff. Kimchi would be interesting.

Nice! I need to make some kraut. Scallops, roasted butternut squash and some haricot verts d’Giante 😄 Scallops front and center fer ya @Mitch f 😄

If you care, here's the recipe with my changes for next time: Apple-Braised Chicken Ingredients 2 boneless, skinless chicken breasts, about 1 pound, cut in large pieces 2 teaspoons olive oil 1 tablespoon flour 2 large red onions, sliced 1 teaspoon kosher salt Pepper 1-1/2 cups apple cider 1 cup chicken broth 1 teaspoon Dijon mustard (or more) 2 large Granny Smith apples, peeled and chunked 2 teaspoons sage 1 tablespoon parsley Directions 1. Heat oil in large, non-stick skillet. Sprinkle both sides of chicken pieces with flour. Cook on medium-high heat until brown on both sides. Remove to a plate. 2. Add onions, salt and pepper to pan and reduce heat to medium low. Cook, stirring frequently, until onions are softened and slightly browned. 3. Add cider, broth, mustard and sage to pan and stir to combine. Return chicken to pan and increase heat to medium-high. Cook uncovered for 15-20 minutes until chicken is cooked and sauce is reduced to a thick consistency. 4. Add apples and parsley. Reduce heat, cover and cook until apples are slightly softened, 3-5-ish minutes.

A new recipe for us that turned out pretty good. Browned chicken breasts, set aside then browned onions. Added apple cider, chicken broth, Dijon mustard and sage and cooked until the onions were soft. Added back chicken and sliced apples. Served with some red lentils. First time recipe and I followed it to the letter. Next time I do it I'll peel the apples and cook them to where they're just beginning to soften. These got a little too soft and I didn't care for the peel.

That's probably best.

That's the stuff I was remembering. Still around in many shapes and sizes https://smile.amazon.com/s?k=303+protectant&ref=nb_sb_noss_2

Mine's not a Le Creuset but it's pretty nice. It's my favorite piece of kitchen equipment.

I was curious too. https://thedailycrave.com/quinoa-chips-bourbon-bbq/

Never underestimate genetics 😄

Roaring River and typical angler: Roaring River and typical angler after completing Fly Fishing 101 from ness University:

Blue Springs Creek: Capps Creek:

?? North Fork of the White: Relfe Spring:

North Platte River, WY: South Platte River below Spinney Mountain Reservoir, CO: Crane Creek: Current River:

This post was edited 😄

There’s something kinda weird about the way you’re holding that thing 😄

What a sweetheart!!