ness

Good buddy of mine had his prostrate removed and I think he’s glad he did it when he did. His wife thanked it for its service on Facebook, which he was less glad about 😀

St. Patty came early for us this year. Guinness beef stew on mashed taters with some onion (‘champ’), Irish soda bread with cranberries and a Guinness. Slainte!

Bow tie pasta with mushrooms in a cream sauce with cheese

I know of borscht but haven’t had it. As a lover of funny stuff I’m familiar with the ‘borscht belt’ comedians.

I don’t know exactly when things changed but I learned to like picked beets many years ago. Then I developed a liking for plain old beets just a few years back. They seem to be best with something tart to offset the sweet. The earthy flavor is always there, but a little vinegar or tart cheese are the ticket for us. we like them in salads or as a side.

We like most all the root vegetables, parsnips too. Beets don’t transplant well so I start them from seed pretty early in spring.

Anybody here like beets? I ask because I know there are a lot of folks on the hate side and I’m just curious if there’s any on the love side. We like them and grow a bunch in our kitchen garden. Just planted 128 last weekend. We’ll pickle some and roast some and do a fall planting if I get around to it. I didn’t take a pic, but last night we roasted a biggun and served it as a side with goat cheese and chopped pistachios. Tasty!

Nah.

Another goodun came to mind: Hud. Haven’t read the book but love the movie.

We went up there a few years back for a weekend just to get away. The bridges are pretty cool, but I couldn't care less about the movie. Ate like an Iowegian at Iowa Machine Shed, went to a pretty good cidery in Winterset and visited Living History Farm in Urbandale, which is pretty cool. Something about it reminded me of this place

My dad loved Louis L’Amour and read a lot of his books. He picked up one and there was a character in it with our very uncommon last name. Dad wrote L’Amour and asked him how he happened upon that name. He got a letter back explaining it all. I’ve got a copy of the letter here.

Welp, I’d probably agree for fiction. Love Lonesome Dove. But… there’s a lot of good stuff out there. The Virginian by Owen Wister is a goodun.

Empire of the Summer Moon is a good book about Quanah

Agree it’s his best. A great character in that movie. I love the, “Let’s go home, Debbie” scene. Also loosely based on history. Cynthia Ann Parker was kidnapped as a small girl and raised by Comanches. Not a happy ending in real life.

Interesting post. Your dad sounds like an heckuva guy. Although I can’t compare my dad to anyone really, especially anyone well known, I have a great deal of respect for him. The older I get the more I realize it too, and I have some regret that I didn’t let him know it more when he was here. Same with my mom. I’m a big fan of John Ford and John Wayne. I just finished watching She Wore a Yellow Ribbon again less than an hour ago. The Searchers is one of my favorites. I watched Three Godfathers again a week or two ago and I have How Green Was My Valley recorded from TCM and will watch it again soon. Quiet Man season is coming.

Here you go. Jasper's marinara is pretty good stuff, but I don't know how available it is outside KC. I'm sure you could sub in any good marinara though. Also, I really think this is best with the angel hair pasta, but do what you like. Angel Hair Pasta with Tomato Cream Sauce Ingredients 8 ounces angel hair pasta 5 ounces pancetta, diced 4 ounces mushrooms, sliced 12 ounces Jasper’s Marinara Sauce 4 ounces heavy cream ¼ teaspoon red pepper flakes 4 ounces Romano cheese ½ cup green peas Directions 1. Bring salted water to a boil for pasta. 2. In a skillet, saute pancetta over low heat until fat is rendered and just turning crisp. Add mushrooms and saute until liquid is released and reduced, and rendered fat is absorbed. 3. Add marinara sauce, cream, red pepper flakes, peas and Romano cheese. Cook over medium heat until it reaches a simmer and reduce heat. 4. Cook pasta 4 minutes until al dente. Drain and add to skillet and toss to combine.

Hah!

I got the recipe from a restaurant called Jasper's in KC. They call it Capellini d'Angelo alla Nanni, or something close. It's angel hair pasta with pancetta, mushrooms, peas, tomato cream sauce with Romano cheese. It's super easy to put together and we really like it. I'm happy to share the recipe if you'd like.

I love this! Cherished memories for sure!

I've got a bunch of old photos I can't ID the people in. Some of them are professionally done portraits, so they are of somebody my grandparents thought were special. Or they *are* my grandparents or great grandparents when they were young. My siblings and cousins are clueless too. That's sad.

There’s a difference in texture for sure. More like a porridge but there is a little chew. I think there’s a little difference in flavor too. We’ve been enjoying the overnight prep lately. 4 to 1 ratio of water to steel-cut oats and a pinch of salt. Bring to a boil for a three to four minutes then cover and turn off the heat. Let them sit overnight and warm them for a few minutes the following morning. It’s nice to have something quick, especially on work days. Edit: I updated the times to get it more creamy.

I've got a few craisins in there too. Good addition!

Overnight steel-cut oatmeal, with splurges

Did I leave you speechless? 😀