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Smoker too!
Modeling is an excuse to buy books.
That looks mouth watering good. I have the same expression as the dog... not gettin any lol
Thanks,
John
Thanks, John. Yep, Fiona is always in the right place at the right time.
G; picking mac's in your backyard is plain showing off. That's a good looking pie too. And BTW I looked through your flikr album and I really like that Kugelpanzer!
Bill
GMorrison
Excellent job with the pizza. Nothing like brick oven pizza.
Onion, bell pepper, celery, diced tomatoes, beef broth and a Santa Maria tri-tip. Potatoes, peas and carrots go in later. See you in 5 hours :P
While the tri-tip breaks down - we'll have a little Indian chicken curry
Nice!
Shredded and ready to eat.
Perfect cold day meal. I really like my slow cooker. I recently made some pre-browned chicken thighs with stock and a couple of our meyer lemons. D thought it was pretty lemony- I say no such thing.
GMorrison G; picking mac's in your backyard is plain showing off. That's a good looking pie too. And BTW I looked through your flikr album and I really like that Kugelpanzer! Bill
“Ya ya ya, unicorn papoi!”
My attempt at Fideo soup - came out kinda meh...
Looks like Fideo to me. I'm staring at a plate of ribs, Mac and beans but stuffed on nachos and wings.
Last night on a whim, I tried a simple baked chicken recipe from the interntet. The sauce was just yellow and dijon mustards mixed with honey, minced garlic and olive oil, brushed on to chicken thighs, then baked at 425 F for 35 minutes. The mustard started "off gassing" when the the chicken went into the oven, which filled the kitchen with an evil onion-like smell, but when done, the chicken was quite tasty!
I had it with Rice-A-Roni and grilled vegies. Sorry, no photo of the full dinner, as I dove into it before thinking about taking pics! I think the chicken recipe is a keeper.
That chicken looks awesome!
Tonight - Jambalaya
Finaly happy with it - I found a no-salt cajun seasoning that is spot on.
Gotta love a 3 animal meal :)
Keavdog, my mouth waters just looking at that photo!
So what did everyone have over the weekend? To celebrate President's Day, I figured I'd make some pork ribs.
Nothing out of the ordinary, with fixings from the can or freezer.
We got together with another couple at an out door wine tasting room.
Spread for Saint Valentines Day:
All red-
Baconwrapped red potatoes tossed in olive oil, garlic salt and dill.
Party chicken wings, marinated, roasted and grilled with red Srirachi dipping sauce.
Cream cheese heart with strawberry- red pepper and jalapeno jam.
Twisted Roots Winery Brut Rose sparkling wine; the wine and winery voted best in Carmel Valley.
Last night I fried thin boneless porkchops glazed with barbacue sauce and apple slices, fried potatos and onions, and baked beans. It was the first time my wife ever complimented me on a dinner!
Don Stauffer in Minnesota
Bucatini Carbonara - wow, good but then I'm a pepper and parmesan fan :)
Are you watching the new Tucci show? Last night Rome and carbonara were a feature.
Good work nice pots too.
GMorrison Are you watching the new Tucci show? Last night Rome and carbonara were a feature. Good work nice pots too. Bill
Really great show,my wife and I love it
I'll have to find it. I was watching the kitchen and GZ made this dish. Called bucatini the rebar of pasta lol
keavdog ... bucatini the rebar of pasta lol
... bucatini the rebar of pasta lol
Aw! C'mon folks!
Really? with all the food Channels and Blogs we have to hear about it here too? This is fun,Yes, But I would rather hear about your models, not your diets. After Cardiac surgery none of this is permissable, well, most of it!
Oh, when I say Cardiac surgery I mean NOT stents or something like that! Look up Aneurisim( Heart Wall)
I made spagetti and meat sauce Wednesday, and for the first ime made some breadsticks. They turned out fine.
Breadsticks! Is that like making pretzels? First boil then bake?
Last night we had the last meat of the week, grilled flank steak with iceberg wedges, tomatoes, bacon and blue cheese/ chive dressing.
A bottle of the local favorite blend that many of the wineries make- GSM (grenache-syrah-merlot).
GMorrison Breadsticks! Is that like making pretzels? First boil then bake?
No, I used frozen pizza dough for a bit more Italian flavor. Divide dough out on cookie sheet, roll into sticks, and bake. They are like the long straight pretzels, but with a softer crust and a bread flavor.
I use the frozen dough because I don't want to spend a lot of time on them for a side dish. I lot of people dip them in marinara sauce while eating them.
Ah;
Marinara Sauce -That will be on my tombstone. He ate to much Marinara sauce! No, really Don, you are right. I find myself dipping breadsticks in that stuff constantly. Now what I could go for is a heaping dish of Pasta Vermicelli with Spicy italian Meatballs Slathered in Marinara and then topped off with A chocolate lava cake and some good Red Wine of the homemade variety.
Sometimes I will make some Wine to Grandfather's old recipe. No more that a gallon or too. It lasts long enough, it doesn't lose it's Bouquet or Turn Vinegary! The hard part is finding the right grapes. The last time it came out Brighter than I planned on. ( More of a fruity flavor)
Another one from watching 'The Kitchen' - bright and delicous spring type meal. First time trying Cavatelli pasta
Duplicate
I forget what we were watching, but my wife and I decided to order a Tagine - Moroccan cooking vessle. My wife went all in and ordred a cookbook and all the spices and what not. Tonight we tried it for the first time and wow - what an amazing dish. Never tasted anything like it. Bright citrus from the preserved lemon and spice from the Harissa, hint of sweetness from the grapes - I'm all in with Moroccan food. My wife also made roasted red pepper humas and naan.
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