ness

Our favorite Italian restaurant, Jasper’s, has this signature dish called Cappelini d’Angelo Alla Nanni. (Phew!) Essentially angel hair pasta, tomato cream sauce with pancetta, mushrooms, Romano cheese and peas. Jasper shared the recipe (mostly) and I did it tonight with a few tweaks. The best thing we’ve done in a while, and we will definitely do it again.

What’ve you got on the plate?

Breakfast is underrepresented here in my opinion. So… Breakfast casserole Guac on toast Ham and cheese grits, etc.

Started indoors today: Lettuce (⅓): Black Seeded Simpson, Forellenschluss, Parris Island Cos, Red Salad Bowl, Slo Bolt, Tennis Ball, Tom Thumb, Yugoslavian Red Pepper: Anaheim, Poblano, Jimmy Nardello, Sweet Banana Tomato: Black Krim, Blondkopfchen, Brandywine, Celebrity, Cherokee Purple, German Pink Herbs: Basil, Chives, Dill, Parsley, Greek Oregano, Sage, Sweet Marjoram, Rosemary, English Thyme

I had a feeling there was gonna be more to the story than overzealous KDWP agents.

Are you using mustard on the ribs? They look great!

Every single one of us understands it.

I respectfully disagree. Nothing good comes from a free for all like that here. Just because it’s tucked away doesn’t mean it’s gonna stay there. It will be contagious. I think a hard and fast politics-free policy is a good thing.

That's pretty cool. Thanks for sharing.

Cajun itch not fully scratched, I made me some gumbo. Shrimp, chicken and andouille. My old favorite andouille (Richard's) isn't carried anymore, so I tried a new one they sell from behind the counter. Kirsch or something close. Kind of a hard sausage. Very good, but like the Richard's better.

First letter on Holly’s last name please. We may have something in common 😀

And, now I’m gonna take a stab at ranking the singers: 1. Ray, one of a kind! 2. Bruce, like he has broken glass in his throat 3. Michael, one of a kind but… 3.5 Stevie, in a category all his own 4. Huey 4.1 Lionel 5. Bob D, needed coaxing 5.5 Kenny R, smooth! 6. Cindy; a little goes a long way, but wow! 7. Dionne/Willie - how did they get paired?? 8 Whew!

I share this for those that may be too young @Ryan Miloshewski or too old @oneshot 1 to know of this. 🤪

Watched 'The Greatest Night in Pop' the other night on Netflix. It's a documentary about the making of 'We Are the World'. I thought it was excellent. Even if you don't care for the song or that type of music I'd still recommend it. It was fascinating to see how they put that together and what was accomplished. Don't want to be a spoiler, but to give you a sense of what they did: They did this on a very, very tight schedule. How do you get that many stars in one place at the same time? Quincy Jones was absolutely masterful in managing both the production of the song and the big personalities. Very cool. (I had more details, but I removed them so as not to be a spoiler). And, of course, the song's been stuck in my head since Saturday. But hey, I've had worse

I was just winging it, but my wife really liked it so I wrote it up this morning. Seafood Chowder Feb4 by John This is for a smaller batch. Ingredients 2 tablespoons oil 1 tablespoon butter ½ cup minced onion 1 medium carrot, diced 2 cups diced potatoes Pinch salt ¼ teaspoon dried thyme 1 tablespoon flour 1 bottle clam juice 1 tablespoon sherry 1 cup water 1 teaspoon chicken base ½ teaspoon black pepper 1 tablespoon dried parsley ½ cup half and half 2 cups seafood pieces, lightly salted Directions 1. Place oil and butter into a pot. Melt butter and add carrots, onions, a pinch of salt and thyme. Cook on low heat until onions turn translucent, approximately 5 minutes. 2. Add flour and stir in until well combined. Cook for 1 to 2 minutes. 3. Stir in clam juice, sherry, water, chicken base, black pepper and parsley. Bring to a boil and reduce to a simmer. Simmer until potatoes and carrots are soft, approximately 15 minutes. 4. While soup simmers, cut seafood into pieces, place on a plate and lightly salt. 5. When vegetables are soft, add half and half, seafood and any juices. Bring back to a simmer, cover and turn off heat. Let seafood cook until just done, approximately 5 to 8 minutes.

Seafood chowder with shrimp and cod.

Way to go, dad/grandpa!

Oh, I love it! Love all those things. Kraut too. Made a cabbage soup a few weeks back. Looks like braised cabbage in the pic. I’ve never done that though.

Details please. Cabbage?

Hah! Both my wife and I don't like them. I can tolerate them if they're very well cooked in gumbo or something, but after I tried poblano in this many years back I've stuck with it.

Thanks -- it really was good last night. Shrimp instead of crawfish, and I always use a poblano instead of a green bell.

All that @gotmuddy etoufee talk in the Taney Fest thread had my mouth watering. So, we made our version tonight. We haven’t made this in a long time, so I was looking forward to this. The missus had all the stuff ready when I got home, so it was relatively easy to pull together tonight. She’s a good one! I’m giving this a dang.

It sounds iffy! Was he pulled/pushed/bounced/fell/crowded or what out of bed???

What the heck was going on down there???

Better stock = better soup