ness
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Everything posted by ness
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Well, I don’t like to brag, but it’s got me solidly in second place in the ongoing work trivia contest. 😄
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I miss Brent Frazee.
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I knew, and I don’t even live there anymore. They made me learn it in grade school.
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Redux tonight on the apples and sausage, this time using Granny Smith like you suggested. That was the ticket! That and a switch to patty sausage (Rice’s medium) took it over the top. This was delicious. Old recipe updated.
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Friday—Linguine and clams again. Saturday — Building up the sourdough culture for some bread today. Hand a hankering for eggs Benedict this morning. After overnight rise, kneaded a bit and into a basket for the final rise this morning. And, the finished product.
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I wanted it, if only to hang the skeleton from my bird feeder
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No shame in that. Simple appeals to me about 90% of the time.
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Oh yeah, try and make like I turned down squirrel. Fact is ... you pulled back on that offer before I could even say no, so that’s on you. 😄
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The variety of things here is great. And, you don’t have to post exotic or gourmet recipes to make a contribution. I’m not gonna do everything I read on here, but it widens the horizons for sure.
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BTW -- this thread is really great. It's fun to just jump in the middle of it somewhere and read away. We've covered a ton of ground here. When I retire, I might just index this thing for us.
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I guess about now Gavin's roto is getting rootered!
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Baked orange roughy with a light breading and some yellow squash sautéed with onion and lemon pepper. That was last night. Today got the itch so I picked up the stuff to make bierocks tonight. Used canned biscuit dough, because I ain’t got all day for this stuff. Itch scratched, and some for later.
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No, I have not.
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My culture is supposedly from around Naples, Italy. After 4 years of feeding, neglecting, reviving and feeding some more, I doubt it's full-blooded Italian anymore. Been feeding it more regularly and hope to do some bread in the near future. There's nothing quite like it.
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They’re pretty, so they’re ok. 😄
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Funny — I pretty much made up my own recipe and it’s almost identical to that. I’m sure I looked online for ideas, but I didn’t copy anything. After I’d made it a couple times I wrote it down. I use thyme and parsley instead of Italian seasoning — just 2 tsp total, and just 2 cloves garlic. Finish with EVOO, not butter. Clams in at the end. I’m thinking about doing it tonight.
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Where are you taking about?
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I eat that way.
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I’m not that comfortable buying clams from my local grocer anyway. I like the taste and simplicity of what I posted. If I was on the coast I might try fresh but it would be more work. Love clam chowder, and about all seafood. Didn’t really care for crab cakes until I had them at a hotel in DC several years back. Embassy Suites Georgetown. Had them three days in a row and those are the gold standard for me now 😄 So, is everybody in MD now?
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I'll tell you what I'm using in my quick version while we wait on RPS. Canned clams, juice from can, white wine, a few minced onions, parsley, thyme. I'm loving that lately. Single-serving sized, goes together in less than 20 minutes -- most of which is boiling water and cooking linguine -- easy clean up.
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Leftovers.
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Of course I can— it was an arrowhead 😄
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You’re like our Don Rickles, but without the big smile and hug afterwards. And, without the smile and hug, Don Rickles was a jerk. But, I’m not saying you’re a jerk. I’m saying finish!
