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Colbert cracks me up
Thanks for that Wharf - I knew what it meant but I wasn't sure how to pronounce it
LOL. I'm referring to Facebook, Damselle. And yes, they're regular tanks (if you could call a Clean tank a regular tank).
Bert, you might be getting a tip into your ER. I was getting supplies when my Darkstar fell out of my pocket and hit the concrete floor. The tip of my tip broke off and went scooting away but I've got the rest of it. I'll see about sending it in for repairs after the holidays.
oh, thanks Reid. that's a relief. I can't keep up with all these rebuildables and what not. Sorry to here about your tip.
Mardi Gras is celebrated everywhere there are Catholics. Traditionally it was the day to use up your oils, fats and sugar before Lent. I think the Venetians were the first to turn it into a party. It's also called Shrove Tuesday by some; my sister's church hosts a pancake supper that night. I prefer our traditions myself: Laissez les bon temps roulez!
Oh.
your very informative today!
That's okay, Dam. I can't keep track of all those RBA's either. It's like they breed like rabbits! Every day a new one!
Good Morning Trippy Nation, and Happy Saturday
We will be giving one of these beauties away soon! Keep an eye on our Facebook page for all the details!
These are gorgeous Bert
I will be watching for it on Facebook.
I don't know if I will share it in my contest group there, More chances for us, hehehe
DAMN you Bert........... you're going to make me buy a Driver just so I can use a TT... (Trippy Tank)
)
Reid, you might appreciate this soup I just concocted. Collard greens, boiled off, then added to chicken stock with lots of garlic, butter, olive oil, and snails. Paired with garlic loafs and a nice Cabernet from Chile.
I'm in gastronomical heaven right now. And a little buzzed
I'm in gastronomical heaven right now. And a little buzzed
That sounds awesome! Unless you use the water you cooked the greens in (we call that pot licker down here) instead of boiling them, cook the greens in just the liquid that sticks to the leaves from washing them (if you're using bagged greens, rinse them anyway). You get a much more concentrated collard flavor. We call that "Smothered Greens" down here. My extended family (I'm the only left in my immediate family that likes collards) likes it so much that I'm always asked to bring a mess of them to family dinners, lol.Reid, you might appreciate this soup I just concocted. Collard greens, boiled off, then added to chicken stock with lots of garlic, butter, olive oil, and snails. Paired with garlic loafs and a nice Cabernet from Chile.
I'm in gastronomical heaven right now. And a little buzzed
Personally, I can't drink Cabernets. Too many tannins; my jaws tend to clench after a single glass. Lately, I've been enamored with some Cotes du Rhone, as well as a blended red I've fallen in love with called "Goats do Roam". If you happen to come across a bottle, try it out!
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That sounds awesome! Unless you use the water you cooked the greens in (we call that pot licker down here) instead of boiling them, cook the greens in just the liquid that sticks to the leaves from washing them (if you're using bagged greens, rinse them anyway). You get a much more concentrated collard flavor. We call that "Smothered Greens" down here. My extended family (I'm the only left in my immediate family that likes collards) likes it so much that I'm always asked to bring a mess of them to family dinners, lol.
Personally, I can't drink Cabernets. Too many tannins; my jaws tend to clench after a single glass. Lately, I've been enamored with some Cotes du Rhone, as well as a blended red I've fallen in love with called "Goats do Roam". If you happen to come across a bottle, try it out!
One addition that I learned, was to cut out the thick stem (vein) and start them steaming first. My great Aunt Nan would cut the stems into about ½ inch pieces add to the pot and then put the leaves in about 8-10 minutes later.
Gonna try the cook with the wet and rinsed, but not patted dry leaves. I recognize the pot licker term, just not with greens~lol
Evening Tipsters, I have to catch up, been working away and just got home.
Dragon Warrior
Sorry double entry
Dragon Warrior
Sorry double entry
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Evening Tipster, I must catch up, been away and just got home from work. I cooked Baked leg of lamb & Roast Vegie's tonight, Yummy
Dragon Warrior
Dragon Warrior
We had a Huge Mardi Gra on Saturday night, it's always amazing, I just love all the glitz and dancing. Dragon Warrior
Hi Guys, If you two could arrange it I would be really grateful, just tell me where to send the money. This would be soooo cool if it is possible.
Dragon WarriorQUOTE=bert1983;12359088]Reid/DW If you want to get the tin made I would be happy to talk with Josh. The cost is $99 and you need 2x 18650's to make it work. LMK if I can help facilitate it's creation![/QUOTE]
Dragon WarriorQUOTE=bert1983;12359088]Reid/DW If you want to get the tin made I would be happy to talk with Josh. The cost is $99 and you need 2x 18650's to make it work. LMK if I can help facilitate it's creation![/QUOTE]
Morning all. Hope y'all are having a great weekend!
We had an interesting event here yesterday. We had a Second Line come right by the house. For those of you who don't know WTH I mean, traditionally the Second Line is the Dixieland band and people carrying parasols that follow the casket in a funeral procession. Occasionally they'll pop up during the MG season. Of course, Sophie had a fit, lol.
Coralie, I'll send the Dragon tin to Bert. You can coordinate with him and/or Josh.
We had an interesting event here yesterday. We had a Second Line come right by the house. For those of you who don't know WTH I mean, traditionally the Second Line is the Dixieland band and people carrying parasols that follow the casket in a funeral procession. Occasionally they'll pop up during the MG season. Of course, Sophie had a fit, lol.
Coralie, I'll send the Dragon tin to Bert. You can coordinate with him and/or Josh.
Hmm, I've never cooked the stems. I'll have to try that sometime.
You'll need some oil in the pot before you throw in the greens to keep them from sticking if you try smothering. You could of course use olive oil, but down here we love our pork products.
Traditionally, it calls for pickled pork, but that's impossible to find anywhere outside of NO. Salt pork or fatback would work. Thick cut bacon probably would as well, though I'd probably take the bacon out after rendering it. My favorite though, is country ham. I don't know if country ham is available outside of the South. It's not your normal ham. Oh and keep the lid on the pot. You're essentially steaming the greens.
Good Sunday Morning Tripsters! Hoping you all are having a great weekend. Been a real lazy one for me. Been feeling kinda blah and very emotional lately. Don't know why. I'm just hoping its not the mens version of menopause or midlife crisis. Sigh. Well back to the semi spring cleaning to get ready for the carpet cleaners coming tomorrow.
Hi Everyone,
I hope you all have had a good weekend
I spent some time on Facebook this weekend entering contests.
Hint, hint...
I hope you all have had a good weekend
I spent some time on Facebook this weekend entering contests.
Hint, hint...
Same here, lol. Who knew that all it would take to get me into Facebook was a Trippy tank?
I don't do the "like and share" FB contests because 95% of the people on my friends list don't vape (and some actually object to it . . . I'm working on that). I'll just buy one at the next sale, I figure if some of you guys win then I'll have less competition come sale night
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