ness
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Everything posted by ness
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What kind of phone is that?
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Linguine with clams, part deux. Single serving, pretty much what I did last time but with a couple tweaks. So, oil, shallot, onion, parsley, thyme and red pepper flakes sautéed. Added garlic, then white wine and reduced. Added clams and juice, butter and pasta. Ratio of sauce to pasta was higher and really made it better. Dressed with evoo. Good stuff, easy too.
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Had to look up chemex. Not familiar with that brand, but know the style. Never had one though I've got a drip coffee maker I use during the week, but the results from the French press are sooo much better. Makes me think I oughta make time during the week. The Guatemalan I use is from KC-based Roasterie. Good stuff--a little on the lighter side. It's 'free trade', so I guess someone up the chain is getting treated a little better somehow 😄
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I don't believe we've ever talked coffee. My perfect cup is fresh ground Guatemalan, done in a French press for 4 minutes, with raw sugar and half-and-half.
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Looks good! Had a little butcher shop nearby that used to carry trip-tip steaks. Great cut of meat. Can't easily get them now that he's gone.
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Here's a garlic scape from a couple years back. Never did anything with them though.
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They're good as the leaves turn more brown. Wouldn't worry about that too much. I've let mine go longer and they were fine. Just don't let them sit in soggy soil. BTW, didn't do garlic this year, but always planted in fall. Around mid-October.
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I would brush off the excess dirt and let it dry as is. Don't think you want that extra moisture in there.
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It's not easy. Gotta get that balance between bottom and top heat to get everything cooked right. I'm assuming you did this on the new egg? Seems like it would be tricky to get the pizza on and off....Did you use a stone?
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Getting a few Sun Gold cherry maters -- those things eat like candy. Beans are coming in too. I let these go a few days too long, so a little bigger than is ideal. Kentucky Wonder bush and Dragon Tongue wax. Had some of the wax ones with dinner tonight -- delicious! Probably will pull the beets this weekend and pickle them.
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Leaves of seven......I got nothing. Have a good trip, Phil.
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Fish filet with dill and panko, Dragon Tongue beans and Sun Gold maters from the garden, and them peas.
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Had a little help from the prep team at the local mega mart, but I did grill the bad-boys. Ricotta and spinach-stuffed chicken breast wrapped in bacon with grilled veggies, fruit salad and a rice. Served with Crossings Sauv. Blanc.
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Father's Day gift: Martini 'kit'😄 It works!
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Don't forget Malt Duck. Truly in a class by itself! Thank you. I have to excecise restraint to maintain the look.
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Looks great. Agree--if you want to taste chicken, eat the thighs. Love German potato salad. Shortbread is a favorite too, but haven't had it with added lemon or rosemary but I can see how that would work.
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Didn't use a recipe, just winged it. Butter, EVOO, shallot, garlic, red pepper flakes, dried parsley, white wine, and a can of clams and juice. It needed more oomph. Yours sounds better.
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The other day I went to an Italian place for lunch. They had a buffet, which I usually avoid, but I wanted to try some new stuff so I did it. The star was linguine with clams. Never had that before -- just always got beat out by something else when I ordered. Anyhoo, looked up a few recipes and there's nothing to it. Had a can of clams and some spaghetti in the pantry so I whipped some up and it was pretty good.
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I never would have thought blue cheese. That's just what I'm talking about--some new, crazy ingredient that cures the boring old tater salad.
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Wow. I started to guess meatloaf but I backed off. That's crazy, but I can sure see it working. It all sounds great.
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Ask her please. Some folks are flattered and eager to share. Then there's the others. Tater salad can be pretty bland or boring. I did some chicken salad the other day. I didn't have pickle relish so I chopped up some bread and butter pickles I had made and it took that bland old chicken salad into a new direction that was tasty.
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Talk to me about the potato salad...
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What am I looking at there Chief? I've got chickens, and I think bologna.
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Yeah, pros and cons to everything. Bottling is a pain, but cheap. I bought some champagne-sized wire-bale bottles, which are slightly better. Conelius keg would be nice, but you need a dedicated fridge.
