ness

I saw that in several recipes... I just took the remaining cheese, some cream cheese and just a touch of mayo and mixed it together with pimiento. Much, much better than the mayo-Dijon version I made earlier. Just winging it, but pretty good.

Ignore feature, when it works, isn’t really all that useful because people continuously quote the ignored person and you can see that. Just ignore the old fashioned way, and they will eventually go away on their own. They need the reaction and will shrivel up and die without it.

I saw cream cheese in some recipes, and bought some to add. Didn’t think it tasted good enough to waste the cream cheese, so I trudged forward without. That recipe sounds good. My store used to carry Price’s brand, which was very good. Now it’s just Haulty, which isn’t as good. My try sucked.

Well, I placed my seed order...

It’s busted. I get the grayed out thing saying ‘you’ve chosen to ignore...’ and then the post is right below. But regardless, I’ve learned to do an old school physical ignore, and that keeps it more enjoyable. But there’s a limit.

Sharp cheddar

So, the local mega mart had lobster tails on sale and I’ve had an itch for Newburg. I picked up a couple small ones: I cut them in half and left them to finish thawing on the counter while I got a couple things done upstairs. I noticed Ruby was missing, so I called for her...to no avail....which is never good. So I hollered for her, and she ran up the steps to me. She was licking her lips. Oh, geez. Here’s what was left: For those keeping score, that’s about $8 worth of lobster gone—shell and all. So, the evidence was presented and she begged for mercy from the court. The sentencing was swift—an evening in the kennel without rations. I made do with what I had, and it was delicious, though meager. Lobster cooked in butter, then set aside. Add sherry to butter and reduce. Add cream and bring to temp, but don’t boil. Off the fire, whisk in an egg yolk and heat through on low heat. Add back lobster and bring to temp. Serve over buttered toast. I’ve got some leftover pizza I’ll eat later.

I love pimiento cheese, and somebody posted a while back about grilled pimiento cheese sandwiches, which I thought sounded delicious. Well, I set about making my own pimiento cheese and grilling it. Doesn’t that sound and look delicious??? Well, that’s the second plate—I wanted this to look as good as it would surely taste. Here’s the first plate: The pimiento cheese was simply mayo, cheese and pimentos. It needed something, so I added some salt, more pimiento and some Dijon. Here’s the end result: Anybody got a fix for this disaster?

Click, click. Fixed.

Haven’t been to Bennet in years, even thought it’s the closest trout spot to me. We’ve been Roaring River folks due to family tradition that predates me. It’s been fun reading about this fly shop — don’t remember if I ever went when I was there. Makes me wanna get down there, though. February always has me thinking.

Haven’t had spam since I was a kid. And I’m ok with that.

Really? Is that a thing? Doesn’t sound that great to me, but I’d unroll it and eat separately. Anybody noticed the Spam ads on TV? They show diced Spam being tossed in a skillet with peas and wine. Tag line, ‘Don’t knock it til you’ve fried it.’

My kids had standing orders on Mac and cheese. Had to be the original, powdered stuff. No easy Mac, no three cheese, no cups, no microwave—just original. I kinda liked the Sponge Bob ones because they had more surface area.

I like good ol’ Kraft Mac and cheese. Used to be a staple in my first bachelorhood. I’ve had a lot of ho’made or restaurant Mac and cheese that just didn’t do it for me. Friend of mine makes a really good lobster Mac and cheese.

Yep and yep. Lawry’s seasoned pepper—right next to the lemon pepper. Chipotle powder is good stuff.

Paella? It’s just fancy Rice-a-Roni 😄

That’s a ton of paella! And, congrats to you if you can get your girls to eat exotic stuff like that! Too may kids growing up on nuggets and mac n’cheese.

Started with a nice Bloody Mary (mater juice, lemon juice, celery salt, chipotle powder, seasoned pepper, horseradish). Just a splash of vodka, because that’s the rule, but I really like it better virgin Then a little ho’made guac (chips were store bought) Then, halftime was gumbo-liscious: Chicken thigh, andouille, shrimp and leftover crab from last night. Scratched my Cajun food itch for a while. Popped a Zantac and I’m ready for bed 😄

You’ve got a great attitude, and I’m thoroughly convinced that is vital when in tough situations. Best of luck.

Saplings😄 Lesson learned!

Nothing to report yet. The catalogs are piling up in the loo though. 😄

You are correct, sir.

Before: and, after:

It wasn’t scorched, douchebag. White plate, dark sausage...Google dynamic range. Or, grab the photo and adjust it until the plate is white. 😄

My brother gave me that tip years ago. Works great.