ness

Yeah, they're fun to fish. I've fished a few private ones down by Amsterdam, MO. Now have access to a bunch of other ones in Crawford and Bourbon counties in KS through a hunting club.

I hear you!

Yes -- shitty ones.

Well, I'm gonna just say it. Video is for kids. Real men shoot still cameras.

ness is always learning. Today I learned to be sure the bottom of the blender is screwed on tightly Chile Colorado, made with dried chiles, beef, a little this, a little that.

Shoulda been "too". Shoulda been "accept".

My cold frame fits over a bed, so I've still got lettuce and radishes going underneath. I did pull the remaining pepper plants and dried the chiles today: Those are poblano and Anaheim chiles, and a few banana peppers. I'll use them to make Chile Colorado -- really good flavor with a blend of these.

And, here's mine: Cioppino Ingredients 1 onion, chopped 2 stalks celery, chopped ½ poblano chile, seeds and pith removed, chopped 2 cups white wine 1 bottle clam juice 1 15-ounce can tomato puree 2 teaspoons vegetable base 4 bay leaves 1 teaspoon dried thyme 1 tablespoon dried parsley ½ teaspoon pepper ½ teaspoon red pepper flakes Procedure Combine all ingredients in a large pot. Bring to a boil and reduce to a simmer. Cover and simmer for 30 minutes. Pour through a mesh strainer and retain broth. Add back to the pot. Add: 1 tablespoon sherry or white wine Juice of one lemon juice 2 pounds fish and seafood (white fish, shrimp, crab legs, clams, mussels, canned clams, etc.) Add fish filets and cook until just done, approximately 5-10 minutes. Remove and set aside. Add seafood and cook as long as needed.

I've made it several times. Pick your favorite fish and seafood, poach it in a spicy, wine-laced tomato sauce being careful to get the timing right so nothing is overcooked. Here's America's Test Kitchen recipe. I haven't tried it, but it's got all the right stuff going on. Serves 4 to 6 Any firm-fleshed, 3/4- to 1-inch-thick whitefish (such as cod or sea bass) can be substituted for halibut. Our favorite bottled clam juices are Bar Harbor Clam Juice and Look’s Atlantic Clam Juice. Discard clams or mussels with unpleasant odors, cracked shells, or shells that won’t close. If littlenecks are not available, substitute Manila or mahogany clams, or use 2 pounds of mussels. If using only mussels, skip step 3 and cook them all at once with the butter and wine for 3 to 5 minutes. Serve with sourdough or rustic bread. INGREDIENTS 1/4cup vegetable oil 2large onions, chopped fine Salt and pepper 1/4cup water 4garlic cloves, minced 2bay leaves 1teaspoon dried oregano 1/8-1/4teaspoon red pepper flakes 1(28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse 1(8-ounce) bottle clam juice 1(1 1/2-pound) skinless halibut fillet, 3/4 to 1 inch thick, cut into 6 pieces 1pound littleneck clams, scrubbed 1 1/4cups dry white wine 4tablespoons unsalted butter 1pound mussels, scrubbed and debearded 1/4cup chopped fresh parsley Extra-virgin olive oil INSTRUCTIONS 1. Heat vegetable oil in Dutch oven over medium-high heat until shimmering. Add onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring frequently, until onions begin to brown, 7 to 9 minutes. Add water and cook, stirring frequently, until onions are soft, 2 to 4 minutes. Stir in garlic, bay leaves, oregano, and pepper flakes and cook for 1 minute. Stir in tomatoes and reserved juice and clam juice and bring to simmer. Reduce heat to low, cover, and simmer for 5 minutes. 2. Submerge halibut in broth, cover, and gently simmer until fish is cooked through, 12 to 15 minutes. Remove pot from heat and, using slotted spoon, transfer halibut to plate, cover with aluminum foil, and set aside. 3. Bring clams, wine, and butter to boil in covered 12-inch skillet over high heat. Steam until clams just open, 5 to 8 minutes, transferring them to pot with tomato broth as they open. 4. Once all clams have been transferred to pot, add mussels to skillet, cover, and cook over high heat until mussels have opened, 2 to 4 minutes, transferring them to pot with tomato broth as they open. Pour cooking liquid from skillet into pot, being careful not to pour any grit from skillet into pot. Return broth to simmer. 5. Stir parsley into broth and season with salt and pepper to taste. Divide halibut among serving bowls. Ladle broth over halibut, making sure each portion contains both clams and mussels. Drizzle with olive oil and serve immediately.

Article here today. Stock up big today.

No, not a diet meal but you don't have to eat 4 of them either. I love biscuits and gravy and a good patty sausage. Rice's medium is my all-time favorite.

They always called them 'grape leaves' Serve with labneh -- made by wrapping plain yogurt in cheesecloth and letting the liquid drain out. What everybody knows as 'Greek' yogurt now.

ness and the nesslings do grape leaves. Maternal grandparents were (Christian) immigrants from Lebanon. Recipe passed down to me by an aunt who just passed away a few months ago.

Never mind -- I Googled. I never knew they were doing that -- apparently at several locations around the state. I knew they stocked Tuttle near Manhattan, but I've never been.

Huh. This is news to me. The trout part anyway. Do they have certain ones stocked?

Sorry to hear that, but glad you're getting it worked on. More prayers coming your way.

Love the noodles! I tried making potstickers once -- they weren't all that good, so I never went to the effort again. A better recipe would help get me motivated.

I knocked the narrow out when I was picking over the meat. I should have kept track of it but it got mixed in with everything else. Ended up more like a stew. Didnt notice eating it so it's in the leftovers.

Nice. Yeah, Mrs. Mitch kinda disappeared when asked for the potsticker recipe. Well, Mr. Mitch inspired me with the oxtail soup he posted about the other day. Didn't have any at the local supermarket, but they did have beef shanks -- which I figure is like tail without the bung hole right up under there Distance from the bung hole is important to me Used the new slow cooker to brown the lightly-breaded shanks, then set them aside to get the veggies going. Did a few carrots, some parsnips and a diced onion. Let them go a few minutes then added a bit of tomato paste, cup of red wine, a can of consomme, some thyme and a couple bay leaves. ness-eled the shanks back in there an let them go all day on low. Got home, removed the stuff to a colander and drained off the liquid, then put it into a fat separator. Separated the meat from the veggies and picked out the fat. Got a roux going in the slow cooker and added in the de-fatted broth. Got that to the right thickness then added in the picked over meat and the veggies. Outstanding! The sauce was very flavorful and silky with all the marrow and collagen. Veggies were awful good too -- if you're not eating parsnips, turnips, rutabaga, etc, you're missing out! Too much freakin' work for a week night, but very tasty!

Fun times, and that's a sweet looking rod. Fiberglass?

Saw a couple nice looking, small beef tenderloins and did those tonight with some mushrooms and a baked tater. Last time I did steaks in the cast iron skillet, my smoke detectors went off and the fire department showed up. No kidding. This time we had the doors open and a fan blowing. Screaming hot cast iron skillet, seared both sides, then into a 500-degree oven to finish. One came out medium, one medium-rare. Go figger.

Alright, the best part about the beer can chicken last night was this -- we were letting it rest for a few minutes, when we hear a thud. Hopped up to find the chicken on the floor, and our 2-year-old Brittany Ruby licking her lips and looking pretty guilty. Five second rule was probably broken, and the whole dog mouth thing was overlooked. The chicken and the culprit:

Yeah, that's about right. Quick! And, easy. I think I'm gonna do my turkey that way this year. Last night had the little lady over for some dinner. A little ho'made guac for starters. At her suggestion, we did beer can chicken (a first for me -- I'm probably the last person on the planet to do beer can chicken) and roasted vegetables (sweet taters, carrots, turnips, peppers and brussels sprouts). Pretty tasty!

I spatchcocked me a Cornish game hen last night.

Seems like I remember hearing the Japanese were kinda ticked at the way they were portrayed in the movie. They were animals and killed about as many Chinese, Koreans, Indonesians, etc. as the Holocaust killed Jews.