ness

See what I mean? Rps likes it ?

I've seen her tomato sauce recipe all over the internet. It's got a ton of butter in it, which just seems wierd to me, but people seem to like it.

Girls nite out last nite. Home alone. Last weekend at a winery north of KC. Good wines, good food, nice folks. Charcuterie platter with locally-made chorizo, prosciutto, summer sausage. Can't remember the name of the beef one up front. Cornichon and pickled onions.

Dang. ?

Dang.

I'm not aware of a cherry version of Cherokee Purple, but there are many dark cherries out there. Did "Black Cherry" variety a couple years back. Didn't do too well and didn't bother with it again. Cherokee Purple is an excellent tomato. I grow a couple every year since I found them.

Alrighty then... I'm too cheap to buy a bottle of Redbreast, and I'm a little gunshy after the butterscotch disaster from a few weeks ago. Blech. So I was at a winery in north Missouri last weekend and they also had a whisky bar. I spied Redbreast back there and asked the price. $10 a shot, the busty young vixen said. Well, I like busty young vixens as much as the next guy, but $10??? Kudos to the proprietor for trying, but busty vixens can't pry open the steel jaws of my wallet anymore. We haggled a bit and agreed on a reduced volume and a reduced price. I'm embarrassed to say what this thimble full of whisky cost, but I knew this was the cheapest way this cheapskate would ever taste the stuff, short of mooching. And most of my friends are at least as tight as me, or worse, so mooching isn't likely. Reminded me of Black Bush -- very smooth and nice. Glad to check the box, but not feeling the need to buy a bottle. That is all.

Not a thing wrong wid that. Lotsa times I just don't have the time or gumption to go big. I have fun trying to make simple stuff goodly.

Last night I whipped up some easy green chili from a left over porkchop, green salsa chicken broth, onions, and diced tomatoes and a little masa thickener. On top of some over easy eggs this morning.

Dialing it back this year. Lots of maters, beans and beets. Cutting out carrots, onions, leeks, chard, garlic, spinach and peas. They never seem to do real great and they're readily available. Still deciding on chilis, lettuce and some other stuff. Picked up a yard of compost today for the beds. Probably gonna start some seeds this weekend.

Stir fry tonight. Lotsa veggies and some chicken. Little sauce of soy sauce, white wine, a little rice vinegar a dash of sugar and some cornstarch to thicken.

Can you do Dinty Moore?

What if a guy uses foil and a crock pot for his BBQ? Heretic or trailblazer? ? (Note to viewers: Open-ended questions like this often lead to smart-allecky answers here.)

Maybe shoulda taken one for the team there. ?

You and your boiled meat ??I do get that though. When I do ribs, I wrap them in foil to finish, then they come out and go under the broiler to dry out/crisp up and carmelize the sauce.

Go to a BBQ contest and you'll see foil. I use it because I think it helps contain fat and juices during a really long cook. Gavin's right--brisket isn't that easy to get just right.

Burnt ends traditionally come from the point which is fattier than the flat.

Got a nicely marbled strip steak yesterday. Cut it In two and did it to medium rare in a screaming hot cast iron pan. Made a reduction of balsamic vinegar and red wine that was awfully tasty.

Looks tough as a boot to me ?

If you're pulling them at 160 you've had bad brisket. Or if it was good, your thermometer is busted. ?

First Kolsch for me. I like it.

Hit the shelves this week. Pretty good. Light but with some malt, moderate hop. A little sour in there too.

Shepherd's Pie with Black Bush. Shepherd's Pie cafeteria food? Black Bush bland? Pshaw!!

That sounds great. Details and pictures would be appreciated.

Saw a couple tri-tip steaks at the store. Different store than I usually go to. That's a good cut of meat -- flavorful, well-marbled. Wish I saw them more..