ness

Welp, I'm reading the Bible by Moses and some other guys. Going to get cover to cover in a year. I'm doing it with a friend, so we've got a little outside motivation and encouragement. Not focusing on reading and understanding every single word -- we've both got excellent study bibles with extensive explanatory notes that make it easier to understand and apply to daily life. Been wanting to do this for a few years, so now I'm doing it. Almost a month in and I'm on track.

The only post in this entire thread that is gonna make me reply Thanks for the laugh!

Oh, crap.

I did a quick scan to see if I had posted in this thread. I was happy to see I had not.

You guys are a tackle-makers dream!

That all sounds great. I love wilted lettuce -- don't often hear of anybody making though. Spinach too. Never had capers in it, but I can see how they'd fit right in.

That's the perfect stage. Much bigger and the root gets too fragile or will grow into the paper towel.

Not even a week:

Kind of a redux, but...crab legs, asparagus, parsley potatoes with a viognier white wine. Viognier is a new wine to me -- and one that is going to get more attention.

What a fluster cluck this has become.

Shoulda put foil on that sheet pan

There's a little Mexican restaurant in the next suburb over that sells really good bulk tamales. Glad this came up -- I haven't thought about them in a long time.

LOL -- that's proof it was good. Or, its proof that a teenage kid will eat anything within reach

Kudos for giving it a try and also reporting the mixed reviews. I've thought about making tamales, and I love a good one, but making them always seemed like a daunting task. Maybe when Im retired

My kinda chow right there.

That's sweet on many different levels. Good going, and thanks for the report.

The butter bell!!! I love mine! No more ripped toast! Rumaki is good stuff, and the way you're doing it there puts it over the top, I'm sure. Nice!

I've seen pork belly on menus more and more lately. Used to see it in the south, but now it's showing up around here more. Had it in Birmingham a few years where it was 'shellacked' with a sweet glaze of some kind.

For the last several years I've done a 'pre-sprout' on some seeds. Wet paper towel, sprinkle on seeds, put in baggie and label it. Lay them on heat mats. Hard to germinate seeds, like peppers, really, benefit from this. Did this yesterday -- I've already got a tomato sprouted. Anybody else do this?

I like the show, but Guy's just too much sometimes. That recipe sounds like an interesting twist -- with a little heat.

Anything they can get ahold of .

Ducque du BilletHead. Skin on, pan fried, cooked rare. Nothing but salt and pepper. Excellent!

I like that website! The problem with me and pimiento cheese is that I will eat the entire tub in one sitting. I just recently heard about southern folks making pimiento cheese sandwiches. I tried that and it was great. Now I've gotta try grilled -- that sounds outstanding. I'm still cleaning out the freezer. So, last night it was quick-and-dirty vegetable soup. This one goes together fast and it's surprisingly good -- low calorie too. Here's a bit of a recipe: This one is all about using what you've got on hand. I had some leftover red bell pepper and squash, a bag of frozen veggies and a probably 5 year old half-used bag of orzo. The liquid is 50-50 chicken broth and tomato juice. I start with the chicken broth (which was bouillon and water, about 4-5 cups). To that I added some chopped up cabbage, the bell pepper, squash, and orzo, and some parsley, thyme, marjoram, bay leaves and red pepper flakes. I cooked all that about 10 minutes, then added the frozen veggies which needed to cook about 5 minutes. At the end I added the tomato juice and warmed it through. I make this with whatever I've got on hand -- frozen, canned, raw veggies (usually onion, but didn't have one). Make it thick or thin, spicy or not, a lot or a little. One of my favorite one-pot quicky meals.

I love pimiento cheese. Was actually just looking at this recipe yesterday. Never thought to grill it either. Sounds great.

I think that's it in a nutshell. They just belong in LA. Good for LA, not a great loss in StL. Can't really fault Kroenke based on the cluster stuff that went on. And, in the end it's a business. Welcome to Chiefs Kingdom!