Lurking?? How to find a home within all the forums and threads?
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Nap over. Beans in. I see chili dawgs for dinner. 
Take a hot dog in bun cut into 1 inch pieces place in bowl. Spoon a large serving of chili over it. Top with your preference: sour cream cheese crackers relish slaw pickles. Whatever you like
Take a hot dog in bun cut into 1 inch pieces place in bowl. Spoon a large serving of chili over it. Top with your preference: sour cream cheese crackers relish slaw pickles. Whatever you like
My sloppy joes are easy, too. Brown/drain ground beef with some onion and green peppers. Add some catchup, a dash of yellow mustard, a tablespoon of brown sugar, a bit of water. Simmer until it thickens. Serve on buns.
I've been cooking all day...the kitchen is now closed
I've been cooking all day...the kitchen is now closed
My sloppy joes are easy, too. Brown/drain ground beef with some onion and green peppers. Add some catchup, a dash of yellow mustard, a tablespoon of brown sugar, a bit of water. Simmer until it thickens. Serve on buns.
I've been cooking all day...the kitchen is now closed
View attachment 226978
Hummm, I'm gonna hafta try that ..... never was crazy about the canned stuff but that^^^might be good!
Nap over. Beans in. I see chili dawgs for dinner.
Take a hot dog in bun cut into 1 inch pieces place in bowl. Spoon a large serving of chili over it. Top with your preference: sour cream cheese crackers relish slaw pickles. Whatever you like
No no no!!! That's for left-over chili!!!
Hey Lori, I owe you a big
to remove it...anyway, it taste's great in there!!!
Just came across a couple of cool weather related sites (since we spend a fair amount of time discussing what's going on in *our* neighborhoods)
Wind Map
and
http://www.intellicast.com/National/Radar/Current.aspx?animate=true
Wind Map
and
http://www.intellicast.com/National/Radar/Current.aspx?animate=true
Hiya Lurkers. Ya'll can all step back. I just spent an entire HOUR cooking dinner. Shrimp 'n Grits done my way. Shrimp recipe from Garden & Gun; make your own shrimp stock & fresh tomato puree, sauté shrimp in bacon grease & create a sauce from the stock & puree. Served over Alton Brown's savory polenta; start with sauted red onion & garlic, add chicken stock & grits, cook in the oven stirring every 10 minutes & finish with butter & grated parmesan cheese. That & a side of mixed greens (spinach, chard & bok choy), sauted in a bit of bacon grease, with garlic, red pepper flakes & finished with squeeze of fresh lemon. Finally, Shrimp 'n Grits that taste as good as it has always sounded.
Only downside is that I did grab hold of the oven-hot polenta pan handle, at the very end. It's hard to type holding a bag of ice, so you'll have to pardon the lack of bacon size & color....
Only downside is that I did grab hold of the oven-hot polenta pan handle, at the very end. It's hard to type holding a bag of ice, so you'll have to pardon the lack of bacon size & color....
Only an hour?
Shrimp and Grits is an all time favorite around here...especially in the winter. If it will quit raining sometime soon, I have boatloads of chard to go pick. Do you use a pressure cooker for your greens?
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Let me help you then BACON
Thank you, Dale, I missed that....
Edit: went back and fixed it
Last edited:
Only an hour?
Shrimp and Grits is an all time favorite around here...especially in the winter. If it will quit raining sometime soon, I have boatloads of chard to go pick. Do you use a pressure cooker for your greens?
I've always thought it sounded wonderful, but every time I had tried it at a restaurant, I was disappointed. I'm quite pleased I finally got the taste I was expecting.
I don't even own a pressure cooker (yet), and the chard was actually my first time, based on your recommendation, lol! It was a "baby green" mix, so it just got a quick sauté. Is it easy to grow?
Let me help you then BACON
Thank you!!! It's not bad, but I've learned to just keep ice on it for a couple of hours. Typing one handed is for the birds.....
Thanks to you too, Buff!Thank you, Dale, I missed that....
Edit: went back and fixed it
Thank you, Dale, I missed that....
Edit: went back and fixed it
Thanks Elf! I notice you even fixed my mis-use of you're for your!
Maybe Jerry is the ghost down there?
I have three: a 4 qt for small quantities, a 6 qt. for larger stuff, and a 12 qt. for canning or really large amounts. I use them for spaghetti sauce, canning, fresh veggies. They take a bit of practice (read the book that comes with them), but I can't imagine my kitchen without them.
Chard is ridiculously easy to grow. It doesn't like really hot weather, so we plant some in the spring (and it's pretty much done come the August heat) and again in September. We are still picking it into late December. It sprouts fast and you can usually start picking in about 4 weeks. I rinse (and rinse, and rinse), then chuck it into one of the cookers with some melted butter, garlic and a splash of olive oil. Maybe 1/2 cup of water. When it comes up to pressure, I time it 1 minute 30 seconds, then take the pressure off. I could eat the whole pot...I just love it.
It was only 3 pieces for the entire dish......maybe he won't be too upset......
Ummm, doubt I would even try
Sounds good..............& I don't even know what it is exactly. I know it's a form of "greens"
I made Shrimp and Grits for my Yankee buddies in Springfield, MA last year. They liked it so much I ended up making it Friday night, and again Saturday night (for those who couldn't make it on Friday). Then, they wanted grits 'n eggs for Sunday brunch before we all headed home.
Yankees are funny people
For the record, I was born in New York City and spent my first two years at Ft. Totten on Long Island.
Yankees are funny people
For the record, I was born in New York City and spent my first two years at Ft. Totten on Long Island.
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