Older Folks and Vaping Back Porch - Part Four

[Kenna]

@bigbells. If you make my recipe & put vinegar or cinnamon in it, I will have to hunt you down!

 

[bigbells]

@bigbells. If you make my recipe & put vinegar or cinnamon in it, I will have to hunt you down!

Don't worry. It sounds delicious and I'll gladly partake of any that's made by someone else, but I wouldn't make anything myself with that much cream cheese and sour cream. Oh, wait... hmmm... cinnamon instead of cream cheese and vinegar instead of sour cream.... hmmm.

 

[3mg Meniere]

cream cheese and sour cream.... hmmm.

Both of which are available in low-fat versions.

 

[Rotowoman]

That bar is awesome! I'd bet the food is killer, too!

We were smelling it on our way out last night. I wanted to pass out the smell was SO good!!

I LOVE Louisiana! I just wish I had more opportunity to go there. Have never been to NO, but it's on my bucket list. I'm such a history buff, especially love seeing anything that is original to it's time. LA has done a fantastic job of preserving history from the biginning.

New Orleans is a cool place to visit, but I wouldn't want to live there. There is a LOT of history in the part of the state that I'm in. Shucks, in the rest of this crazy state too, for that matter.

 

[bigbells]

Both of which are available in low-fat versions.

Both are available in lower-fat versions but even the lower-fat versions are still extraordinarily high in fat. I'm not trying to force anyone to eat my cooking or to be critical of anyone else's cooking but I won't use those ingredients when cooking for myself.

When it comes to eating what other people have made I have a universal policy: I'll eat it and I'll like it! But I would be an even more well-rounded guy if that happened very often.

I did manage to lose about 5 or 6 pounds in the past 5 months. If and when I start getting more exercise it ought to be easier.

 

[Kenna]

Don't worry. It sounds delicious and I'll gladly partake of any that's made by someone else, but I wouldn't make anything myself with that much cream cheese and sour cream. Oh, wait... hmmm... cinnamon instead of cream cheese and vinegar instead of sour cream.... hmmm.

If you are making for one person just half everything, & use 1 pac of dip mix & lowfat sour cream, whatever the mix calls for, & a small low fat neucfatel (sic) cheese (it's already lower in fat than regular cream cheese but they have an even lower fat version, too).

 

[Diver9543]

Looks like a good place to hang out. Hubby and I lived in Crowley in Acadia parish for a year or so, got married there, actually. At the time hubby was a relief captain on an oil survey boat. I remember us going to visit a ship mate of his who lived way back in the bayou, got my first taste of zydego music, mudbugs, and boudin.

I was introduced to cajun food when my wife was stationed in Orange, TX. We lived there for 3 years and I fell in love with the people and the food. She often told a tale of her sharing of the food while stationed in New Orleans when she first joined the Naval Reserves. She was an instructor and was trying to convince a new class to have a crawfish boil at the end of class. She said there were a lot of the people in the class that were hesitant to eat crawfish. So here she is in front of a whole class and she tells them that she really likes crawfish, "however, even after eating them for over 3 years, the one thing she could never do was suck head." The classroom went totally silent, then a snicker sounded in the rear. She had to leave the classroom and let the other instructor carry on and explain that with crawfish a lot of the seasoning collects in the head of the crawfish and in order to get the best of the seasoning you have to, "suck the seasoning out of the crawfish head".

Cold Ranch Chicken Pasta
4 lg boneless/skinless chicken breasts
1 smaller bag Garden Rotini Pasta , not the giant bag.
2 Bags of Broccoli, Carrots & Waterchestnuts frozen veggies.
1/2 bag frozen Sugar Snap Peas.
2 bunches of green onions.
1 medium or 2 small cans of sliced black olives, drained.

DRESSING
1 16 oz tub sour cream
1 8oz tub sour cream
1 full block cream cheese
2 packages Ranch Dip mix. (Dip mix has a stronger flavor than dressing mix. Buttermilk style pacs are fine to use, too. Premade tubs of Ranch Dip aren't as good in this recipe as the mixes.)

Night before mix up all the sour cream, cream cheese, cream cheese, & dip pacs. Cream cheese is hard to get incorporated, even when brought to room temp. I use the Nuechfatel (sic) because it is softer than regular cream cheese but tastes same. Mix really well d put in fridge to get happy together. Mix it again before adding to rest of ingredients.

Dice & boil chicken in slightly salted water. Pull chicken from water, use that water to cook your pasta. Use the whole bag of pasta. Mix frozen veggies together & nuke till just cooked, so they stay a little crisp & don't start getting limp or falling apart but are tender. Drain off ALL water that collects in bottom of bowl. Slice green onions a little finely, including a good portion of the tops. Put all this in a huge bowl, add the olives, & put in fridge for an hour or so to get cold. Then just add the dressing, mix it all up till everything coated with dressing. The cream cheese helps the dressing stick to the chicken, pasta & veggies instead of sliding off, so once it.s mixed d coated the first time that's it. You'll never have to stir it again, everything will stay, d you won't rick breaking open your Sugar Snap Peas so they stay pretty & whole.

That's it. This is will feed a crowd. Leave out the chicken to use as a side dish. Halve it if just feeding a few people once, or 2 people with leftovers. I.ve used it as a side dish & then added the chicken the next day for another meal.

Thank you, I have saved the recipe and will have to give it a try some day.

 

[Rat2chat2]

Are ya confused yet?

Moi? Never bahahahaha

Received this from Myrany

Thank you so much. I've been wondering about her. Tell her we miss her.

EVERYONE, LOVE YOU ALL

 

[Janet H]

Cold Ranch Chicken Pasta
4 lg boneless/skinless chicken breasts
1 smaller bag Garden Rotini Pasta , not the giant bag.
2 Bags of Broccoli, Carrots & Waterchestnuts frozen veggies.
1/2 bag frozen Sugar Snap Peas.
2 bunches of green onions.
1 medium or 2 small cans of sliced black olives, drained.

DRESSING
1 16 oz tub sour cream
1 8oz tub sour cream
1 full block cream cheese
2 packages Ranch Dip mix. (Dip mix has a stronger flavor than dressing mix. Buttermilk style pacs are fine to use, too. Premade tubs of Ranch Dip aren't as good in this recipe as the mixes.)

Night before mix up all the sour cream, cream cheese, cream cheese, & dip pacs. Cream cheese is hard to get incorporated, even when brought to room temp. I use the Nuechfatel (sic) because it is softer than regular cream cheese but tastes same. Mix really well d put in fridge to get happy together. Mix it again before adding to rest of ingredients.

Dice & boil chicken in slightly salted water. Pull chicken from water, use that water to cook your pasta. Use the whole bag of pasta. Mix frozen veggies together & nuke till just cooked, so they stay a little crisp & don't start getting limp or falling apart but are tender. Drain off ALL water that collects in bottom of bowl. Slice green onions a little finely, including a good portion of the tops. Put all this in a huge bowl, add the olives, & put in fridge for an hour or so to get cold. Then just add the dressing, mix it all up till everything coated with dressing. The cream cheese helps the dressing stick to the chicken, pasta & veggies instead of sliding off, so once it.s mixed d coated the first time that's it. You'll never have to stir it again, everything will stay, d you won't rick breaking open your Sugar Snap Peas so they stay pretty & whole.

That's it. This is will feed a crowd. Leave out the chicken to use as a side dish. Halve it if just feeding a few people once, or 2 people with leftovers. I.ve used it as a side dish & then added the chicken the next day for another meal.

Thanks for the recipe! Sounds delicious!

 

[MattB101]

Just the pressure alone from those should increase the circulation & speed up healing.

Advice taken...
[URL=http://s1290.photobucket.com/user/MBode1/media/20150907_160909_zps2zdpncwy.jpg.html][/URL]

 

[MattB101]

Not only does it increase circulation and speed up healing it holds all the pieces parts in place and keeps them for rubbing on each other. When all the cartledge (sic) is gone the parts and pieces tend to do that and hurt like hell.

 

[Robert Cromwell]

Both of which are available in low-fat versions.

Low fat ejuice? I guess I missed something with skipping a page or two.

 

[Debadoo]

Can anyone tell me why m o r o n is on the bad words list? I figure if Bugs Bunny can use it in the mid 50s with no problem, we should be able to. A lot of the offensive nature of some words is entirely about context.

because some folks can't behave like adults and not call each other that. Reckin the mods got tired of dealing with them so banned the word. However, I did ask, and Classy (I think), made it so that we can use it in oxymoron. Several times have wanted to use that word and couldn't. We're also no longer banned from mentioning Dick Clark, so long as folks don't abuse the words.

Politically correct wins over common sense.

all the dang time unfortunately!!

Received this from Myrany (which I think she intends for me to share):

'I am ok Life has just been stupid busy this summer with the death of my father in Law and trying to get my mother in law settled and back on the right track. Let everyone know I am fine and will make a return as soon as I can.'

So glad you contacted her and posted this, have been wondering about her. Glad she's ok, and hope she can get back to us soon.

may god bless all you fine porchers

awwwwww that was so sweetheart, and God bless you too darlin!! Hope you finally slept.

Don't know why I wandered off. But I'm hoping to be more regular here now

oh goody! no more wandering off. Don't make us tie ya to a chair!! unless you like that sort of thing hehehe

Well I've done something to my right knee

Rut-roh.......sorry to hear that hun......but as to the pic you posted, elevate means......above your heart! lay down and prop it up on pillows.

Went back to her place and watched a movie. Today let me know I'm not dead yet.

wow, that sounds like a lot of fun, but dunno if I'd be able to walk after that. Great place from what I could see. But quit stealin our cowboys!!! Oh what the heck, go ahead, I aint doin nuttin with em!

So here she is in front of a whole class and she tells them that she really likes crawfish, "however, even after eating them for over 3 years, the one thing she could never do was suck head."

lol I'll pinch tails, but refuse to suck heads. Folks say it tastes like butter, but I aint gonna just eat a pat of butter either!! I may talk kinda like Paula Deen, and I do love me some butter, but not that much! (and you are sucking the brains too not just seasoning),

 

[DavidOck]

Ah, but this IS the back porch, Robert, so it's no nic fat juice

 

[Robert Cromwell]

Ah, but this IS the back porch, Robert, so it's no nic fat juice

With vinegar

 

[bigbells]

I think it's phat joose. I like seasoning mine with some nic.

 

[DavidOck]

I think it's phat joose. I like seasoning mine with some nic.

But.... but....

I don't get my juice from China!

 

[bigbells]

I remember the first time I heard somebody use the word "phat" and I completely thought he was saying "fat". A drinking buddy was describing a woman who had just walked past us and said she had a phat azz. I told him I completely disagreed.

 

[Robert Cromwell]

I remember the first time I heard somebody use the word "phat" and I completely thought he was saying "fat". A drinking buddy was describing a woman who had just walked past us and said she had a phat azz. I told him I completely disagreed.

Ahh yes the ever evolving Merican language.

 

[Diver9543]

(and you are sucking the brains too not just seasoning),

Yeap, I didn't want to sound too gross to the uninformed. I've been known to enjoy Rocky Mountain Oysters, too.