ness

And give it a shot of tobacco for some heat I think I’m gonna quit fighting with autocorrect. My posts need some ooomph.

A little salmon marinated in soy sauce, brown sugar, garlic powder, lemon pepper and oil. Buttered carrots from the big green guy. Not a huge salmon guy, but this was pretty good.

Revived the culture but the last couple weekends just haven’t been able to get to making bread. But it’s coming. Looks good!!

I’ve spent a good portion of my life spelling my last name for people. I’ve always thought a trip to Germany would be nice because they’d get it right. Or, they might just tell me I’m pronouncing it wrong. I’d best stay put.

What I see there is a whole family sitting down for a meal and I think that’s a very good thing. Of course, the drapes need to be extinguished first, but that probably goes without saying.

I’d eat that! I love meatloaf, but it gets a bad rap. It’s the fruitcake of meat...I may have just coined a phrase!

Looks like the Waldorf Astoria right there. Did the candlabra catch the drapes on fire back there? 😄

I was at a beer, bacon and cheese festival a couple years ago and one of the vendors was giving samples of limberger and there was quite a line to try it because of its reputation. It smelled horrible, but the flavor was pretty good. Again, scratched it off the list.

When I was in college, a friend brought a big jar of bull testicles in some liquid from his farm back home in western Kansas. Several guys tried them, but I just couldn’t get past the image of those balls swirling around in that cloudy liquid. Two summers ago I saw them on the menu, and my son and I tried them. They were heavily breaded and just okay... it was really all about the breading. I checked it off the list and don’t have any desire to eat them again.

I get the itch for German every once in a while, like tonight, and I took the easy way to a similar dinner as the first one in this thread. Made a mushroom gravy and fried some very thin chops breaded in panko. Sides were Read’s German potato salad and Aunt Nellie’s jarred red cabbage. Pretty tasty, pretty painless too.

My mom made beef liver a couple times and we three kids staged such a revolt that she never did it again. Beef liver is on the ‘never again’ list (along with Yukon Jack, Southern Comfort, Golden Corral and Outback Bloomin’ Onion). I got slipped a breaded chicken liver when eating some gizzards and I remember it wasn’t nearly as bad as beef, but still not to my liking. Maybe I’ve just never had chicken livers done right. Not in a hurry to find out. I do like brainsweiger every now and then. I can tolerate pate but it’s going to be at somebody else’s house and it’ll get eaten because there weren’t better options available.

I was wondering...

Whaaa? I’ve always got Tobasco on hand, but I like a bunch of others too.

Chili and cornbread.

Starting another hard cider this morning. Making a few changes because I want a fruitier, crisper, less sweet one this time. So, no added sugar which means lower alcohol and hopefully more apple flavor. And since this Louisburg Cider Mill Cider isn’t very tart, I added in some acid and tannin. I’ve got a cold closet in going to ferment this in too. Just pure Cider—1.048 specific gravity should yield around 6% alcohol, depending on where it stops. About 5-½ gallons coming in a couple months.

Prayers being said. And, I mean that when I say it. Best of luck. Keep that chin up no matter what.

Many moons ago, when choices were few, I bought a sampler pack of European beers that included this one: It was in a tan and brown-labeled bottle then.It’s the one that steered me down the malt path in beers. Now it’s canned with a nitro widget. It’s a thick, creamy, malty beer with very light hops. Pretty good but my tastes have changed somewhat and I wouldn’t rate this as highly now.

See below.

That works!

Tonight I microwaved a spaghetti squash. Took a jar of plain Prego and doctored it up with a can of clams and juice plus some red pepper flakes and parsley. Not a dang—just so-so.

That looks and sounds good. A while back I made a highly-rated recipe for butternut squash soup from Allrecipes. It had cream cheese in it, and though it went against my better judgement, I followed the recipe. Not too good.

Pulled out the maters a couple weeks ago. Got a bunch of volunteer lettuce and radishes coming up — some in the beds but a lot in the mulched area that surrounds the beds too. I let the spring crop go to seed before I pulled it. Oops.

Roasted a chicken and some root vegetables.

Are you picking these during daylight hours?

I have to Google a lot of the Blue Apron recipes you post. Cavatelli and pea tendrils?? 😄