ness

Rigatoni with a quick, ho'made sauce. Whole San Marzano maters, olive oil, garlic, basil.

Eh, you again. ? Squash is like a lot of things -- it needs help. I doubt anybody eats plain potatoes, rice, grits, pasta, quinoa or squash. Or bread, oats ... lots of stuff. Spaghetti squash is a good, low carb/low cal alternative to pasta. Lotsa ways to fix it.

I poke holes, microwave then cut. Less dangerous ?

From a couple nights ago: Spaghetti squash, jarred diablo sauce, a little chicken, EV olive oil, fresh grated Parmesan cheese.

Dupe.

Ouch! No can do...?

I've never had squirrel but I'd bet that was pretty dang good.

An oldie but goodie--chuck roast, can of cream of mushroom, half a packet of onion soup mix, mushrooms, onions, carrots about 6 hours on high in slow cooker. Thicken sauce with a little cornstarch. Ho'made mashed taters. Honestly, I could be happy with the taters and gravy, but you don't get there without the roast.

Eating solo today. Sautéed one big mushroom with thyme, deglazed with a splash of white wine, added cream, asiago cheese and bow ties. 15 minutes front to back.

I like sloppy joes.

Follow up to this post: I was under the weather, but the rest of the group bottled last night. About a week to carbonate and we'll give it a try.

Ok, this stuff is good. I'm gonna call it my new favorite. Gets that nasty butterscotch taste out of my mouth too.

Dang.

My gawd that looks tasty, whatever it is ?

I think they bring in behavior coaches. ?

Nah, I think the swimsuit competition is tonight. Too many old friends competing, so I'm just sitting this one out. Or, she might be grading papers. I guess I should call. ?

So, tonight it was fresh pasta with a vodka cream sauce. Only the finest imported Italian tomatoes, homegrown heirloom garlic, Grey Goose vodka and heavy cream from virgin Belted Galloway cattle. Dressed lightly with a premium extra virgin olive oil and an aged Parmesan cheese. Served with a nice Chianti. All served on fine bone China, the wine in Waterford crystal.* *some substitutions may have occurred: spaghetti squash, Newman's Own, half and half, Brand X Parmesan and olive oil, McCormick vodka, some cheap California red, Amazon Basics dinnerware and wine glasses from who-knows-where. I think the fork was a wedding gift.

French onion soup, sans cheese, and some sourdough. Did the onions overnight in the slow cooker. Still a lot of liquid in the morning so I put it on simmer setting for a while longer until dry and brown. Add beef broth. Pretty good --surprising how sweet the onions got.

Sturgeon are ugly, trout are pretty, and otters are cute. If I get a vote I say punt on the sturgeon, turn one of the conservation areas into an otter ranch, slaughter any otter outside the fence and make the trout the state fish and institute fly fishing and catch/release only. Good night.

'Cause they're wearing mink. That's the way the world works.

Hate to ruin the oats?

Ok, this had a little tag under it that claimed a 95 rating. Sure thing, right? It's just weird. Strong butterscotch flavor to it. Even smells like butterscotch. Nothing on the label indicating it's anything but Irish whisky. I may have to save this for company ?

First post in this massive thread was jaegerschnitzel Good stuff!

I was thinking that too. BTW, I did another sourdough loaf the other day. Man it had a great flavor and texture. Did a French loaf rather than round and made sure it browned better than my last attempt by doing some time under the broiler. Sorta surprising given how long I let my starter go before reviving it last month, but it has come back better than ever.

Overnight steel-cut oatmeal, baby. Love the chew and nuttiness of steel-cut oats, but don't love the long cook time and constant attention required. I remembered hearing somewhere about overnight cooking, so I Googled a bit and found several recipes. Here's the one I settled on, and it's pretty good: 1 little pat o'butter, 1 cup steel-cut oats, 3 cups water, pinch of salt. The night before, melt butter in a pot then toss in oats and toast for a couple minutes. Then add the water, salt and bring to a boil. Boil a couple minutes, put on the lid and turn off the heat. Reheat them in the morning. I needed to add a little water and mix them some. A little brown sugar and real maple syrup and voila! Three mornings worth of oatmeal (based on current reduced intake regime).