ness

Salad, silly ? Did I mention I visited the dam and lock at Bellevue, IA recently?

I wondered if anyone would notice wine and beer. ? It wasn't planned, it just happened. Pinot noir and Boulevard Kolsch.

Sometimes just a salad does the trick. Especially when it's got grilled chicken on it. Pretty nice evening last night here in KC.

Some of these stories just don't add up?

Ok, that's a stretch ?

Somebody was talking about the movie Ten Commandments, and it made me think of this gem:

Hah, you know I started things later this year. Should have started lettuce even later though, or transplanted it a few weeks ago and dealt with the weather. Those poor things didn't like their little cells and currently look pretty weak out there.

Saturday I transplanted lettuce and tomatoes. Planted bush beans, beets, radishes and more lettuce. Really scaling back the number of different things this year.

Dang.

I wish I could have a breakfast like this every day.

Interesting. Have you been wrapping yours? Just based on their descriptions, I think I'd wrap.

Grilled is good!

Sing it, BilletJoel!!!

I've never had white bass. What's it like? Good call on the mashed taters. I never think to do that, but I love them.

Couple nights ago. Cod filets, asparagus from the yard, lemon dill sauce. And, yes, that's a red wine with the fish. Get over it. ?

Get together was at church last night. We do a Maundy Thursday middle eastern pot luck each year. We sat with a nice family I've seen but hadn't had a chance to talk with. Couple little girls, about 13 and 10. Both very polite and a little adventurous food wise. They tried a lot of the different things, including a grape leaf. That kinda makes ness smile.

Don't have an exact count but we're north of 100 here. Eating brunch at the desk this morning. Did a couple passes at sauces and came up with something I like. Chicken broth, salt, dried dill, lemon juice, thickened with a little cornstarch. Then I swirled in some butter to finish it. Pretty dang good, if I do say so myself. Gotta scale it up for the get together tonight.

I told you all it was verbatim. ❤

Here you go, verbatim: Stuffed Grape Leaves from Mary Mansor Prepare the Leaves The jar contains two rolls of leaves preserved in brine. Remove one roll at a time. Unroll. Hold under cold running water to remove brine, then place the pile flat in a pot and cover with water. Separate the leaves – one at a time – as needed. Careful. They are fragile. Remove stem (using fingernails), spread out leaf. Place stuffing across bottom of leaf – amt. depending on size of leaf. Start rolling from bottom, turn in each side, and continue rolling. Leaf is wet and seals itself. (You need not rinse the leaves individually, but run cold water on them and change the soaking water periodically — to remove most of the brine). Arrange rolls across the bottom of a large pot — adding layers as needed. Then cover rolls with plate smaller in diameter than pot. Nearly cover with water. Mixture 2 lbs ground beef 1-1/2 tsp. cinnamon (slightly heaping) 10 shakes pepper 3 tsp. parsley flakes 2 tsp. salt 1/2 (half of a 6-oz. can) tomato paste 1 cup rice (Uncle Ben’s Converted) Mix thoroughly (with hands!). Roll mixture in leaves and arrange rolls in rows in big pot. Add water to almost cover. Bring to boil and then immediately reduce heat to low. Cook over slow heat for 45 minutes. Taste one to be sure rice is cooked. Serve warm with a dab of sour cream or yogurt. N.B: To prevent unwinding of leaves when boiling starts, I place an inverted smaller plate across the top. See first card for leaf preparation. Call if you have questions. Love you! ?

Nothing like replying to a post a year+ later, huh? Just reread the old post I mentioned above, and a few posts after that and came across yours. Funny thing is today I was looking for lemon dill sauce recipes and came across lemon dill beurre blanc. Copied the recipe to try tonight. I made an avgolemono last night and it just wasn't what I'm looking for. Ate lunch at Tasso's Greek restaurant in KC today and had a dolmathes -- because his sauce is what I'm trying to figure out. I can see dill in it, and taste lemon. It's almost clear and, I think, slightly thickened with cornstarch. It wasn't buttery though it probably has some in it, and I don't think it had shallot. Tasso was staring at his phone the whole time I was there and I couldn't get the nerve up to try and ask him again. Those almost look like cornstarch lumps in it.

I went back and found this post from last year when I did it. I'd be happy to provide the recipe if you'd like. I transcribed my aunt's card word for word.

LOL!!! I sometimes forget internet BS lasts forever, and the audience is often larger that you think. ???

Julia would call it rustic, time-worn character. That's what I'll use to describe it to the next owner.

Fook. It's hard to correct errors on this tiny phone.

I'm gonna taunt you like you did with potstickers. ?