petite tête de chou

Chipotle in adobo and bacon.

Mustard, ketchup and mayo. Voila, a condiment sandwich. Sometimes pickle chips, too.

As a result of reading another thread today I made split pea soup. Husband prefers it with cornbread, I prefer whole wheat sourdough. We'll eat the leftovers for either lunch or dinner tomorrow.

I use smoked shanks as well. Meaty, smoky goodness. Brown them well in whatever fat floats your boat. Add onion, carrot, celery, garlic, peppercorns, bay leaf and thyme. Scrape them around in the pan with the shanks until soft and kinda gooey (!), add about 16 cups of cold water. Bring nearly to a boil. Reduce heat and simmer until about 8-10 cups of liquid remain. Periodically skim off the foam and scummy stuff. Strain. Cool-refrigerate-skim fat. Reserve shanks-cool-cover tightly-refrigerate. I use this method for preparing the stock for green/yellow split pea, black-eyed pea and white bean soups. When I'm ready to make the soup, I begin my vegetables of choice in the pan with some butter and evoo. If I'm using dried herbs I add them at this point. If I'm using fresh herbs I add them to the soup during the last 1/2 hour or hour of cooking. Add beans, meat stripped from the shanks and stock. Simmer until done to your liking. A few shots of Franks, Crystal or Tabasco is usually included somewhere in there, too. A pat of butter and black pepper before serving.

Chicken n- black bean quesadillas (whole wheat tortillas) with salsa and sour cream. No beer. -sniff- Cran/rasp juice instead.

I live in a smallish town and it would seem that manufacturers use us as a testing ground for their new, questionable products. Hence, microwavable pork rinds. Of course I just HAD to try them. The smell was unbelievably foul. The rinds snapped and popped for about 45 minutes after being removed from the microwave. Perhaps in protest to being the subject of a nauseating idea? Cardboard dipped in rancid fat and put in the dryer on high. That's my product review Mr. Manufacturer!

Black pepper Sea salt Garlic Various ground chilis Thyme

Good god I'm boring. My fave soup to have with crumbled crackers is tomato with a lot of black pepper. Gotta eat it right away, though. Mustn't be TOO soggy.

Pizza- herbed, grilled chicken, roasted tomato and garlic sauce, slivered onions and red bell peppers, olives, mozzarella, artichoke hearts and parmesan. Served with a green salad/blue cheese dressing and a root beer.

A fascinating process to witness.

Are pickled eggs ever used in this preparation? Seems like eggs pickled with beet juice would be visually interesting. But perhaps beets and sausage is a bit odd?

Chicken and corn chowder with thyme B.L.T sandwich Black grapes and cran/rasp juice.

Im not sure how your art skills are, but witches with green faces and pink clothes would be kind of cool. Maybe pink ghosts?

This is soooo tasty! Sometimes I add red pepper flakes to the brine as well as a touch of apple cider. Hm. I wonder how hard cider would work with the brine? And I don't always use sage, thyme works very well.

Snap-E-Tom, macro-brew beer and black pepper. Ugh. Parents used to drink these.

Campbells cream of mushroom or asparagus soup straight from the can with a spoon.

I was thinking the same thing. A bit of spit here. A booger there. Yuk. Wait until you've finished the meal to launch a complaint.

Here in the PNW I used to catch my crayfish in the Wilson river and I remember those worms! Bleeecccchh. They weren't a regular occurance but we'd toss them out. Return 'em and get yer money back!

This is my husbands favorite chili. I don't like birds of any kind in my chili. Chunks of beef, a few beans, a variety of ground chilis, super spicy, topped with chopped onion and a good dribble of Tabasco. Beer.

In addition to the Yukon Golds, I usually add a bit of sweet potato to add some depth. I don't add dairy to my soup, instead I puree 1/2 of it if I'm looking for some creaminess. I also enjoy a chunky potato soup in a simple broth with the usual mirepoix and lots of fresh thyme/chives.

I completely agree!

I used the little spoon thingie at the end of the straw. Eating with it made the slurpee last longer. But sometimes I'd just HAVE to suck it dry! Brain freeze!!!

Basically I eat cereal (Frosted Flakes, Cap'n Crunch, Applejacks, Cocoa Krispies) as fast as I can and still taste it. Absolutely NO sog is allowed. -gah- The downside, I guess, is that the roof of my mouth hangs in shreds afterwards.

Found these two threads on microwaving... one two

As far as the toaster is concerned this thread might help.