suzilightning

tomatoes venison garlic

i remember hearing that they had lost their lease.

wicked hot day so it was a cold food night: found some nice looking lobster claws so - lobster roll pickled shrimp salad of asparagus tips, grape tomatoes, black olives, vidalia onion with raspberry walnut vinaigrette Rogue American Ale dessert was homemade baked tortilla chips smeared with blue cheese and Rogue Chipotle Ale.

chris - read the entry just above yours 70) to see what crimes against food the brother in law and his wife had me inflict on my poor burgers

oh, do our perjudices come out here- for me it would be not a dish but technique - butchering. fish, beef, pig or fowl then the technique - roasting - especially chicken and being able to use the jus after that beng able to use veg - in whatever form and whatever way so they aren' t overcooked me - i am not touching any kind of pastry(my mom was a phenom at that) and i don't care for desserts that much

today after weeding for 3 hours in the oppresive humidity it was two coronas for john with a leftover hamburger for lunch and a bottle of tattinger's champagne for me. i do hate to eat when it is too hot or humid course i had already drunk a carafe of tea i then mixed with limeade and poured over ice

steven- how did you like bea? unfortunatly all my crew were caught up elsewhere - and the boss was back here in nj. hope you had a good time - it is quite a wild experience.

about 30C here at 9 am and the trailer park trash across the street started yelling at her 3 kids about 6am iced coffee milk now am waiting for the concert goers to wake up and find out what they want for breakfast. i am set up to make anything from coffee(black) to egg mcmuffins to french toast to eggs benedict... actually i may follow susan in fl's theme and have a cold beer!!

last tuesday two - one john like more than i did, the other we both really loved Hennepin - a bottle conditioned Belgian-style ale from Ommegang Brewery in Cooperstown, NY. unfiltered and yeasty - guess who liked this best? Rogue Chipotle Ale - Rogue Ales Newport, OR DING,DING, DING... we have a winner!!! smooth, fresh, hoppy with that little bit of chipotle bite in the back of the throat at the finish. john paired this with some homemade tortilla chips smeared with blue cheese. i will have to try some of the other Rogues

brother-in-law and sister-in-law coming down for dinner before the iron maiden concert. burgers, hot dogs, macaroni salad, german potato salad, saurerkraut with beer, etc. 80/20 beef, garlic powder, salt and white pepper, "cattleman's sauce". john enjoyed the burger which was medium. grilled but then had to "better cook"(cook to grey and brown) the burgers for the bil and sil. they don't eat any meat that is pink/red. AAAAARRRRRGGGGHHHHHHHHH ok in interest of family harmony i will cook that meat till it gives up all it's juices and is dryer than a witches tit.... then they didn't eat it all... luckily i can mash the meat up and add some stock and give it to the princess alia though i did find some ground lamb in the freezer so next weekend i think it will be modified suvir's lamb burgers with tsziki and pita... will have to see. since it is getting hot up here i may defer the meatloaf challange till the fall when it is a bit cooler and i use the loaf primarily for sandwiches during the hawkwatch season for john - i heat it up at work with taters and veg for my dinners

hey marlene - think these would work with buffalo? got some good canadian buffalo in the freezer

i know where i want to go for my birthday this year

today oscar meyer hot dogs on lightly toasted cheap white bread. one with blue cheese, relish and ketchup one with cheddar and spicy brown mustard slices of cucumber and cantaloupe with rice wine vinegar 4 munchkins

[Okay, on the meatloaf front, here's the big debate... red sauce or brown? ←

john is on his way home... a glass of hennepin bottle conditioned belgin style ale to begin with some roasted almonds, some danish organic blue cheese, and triscuits dinner is lemon rice, poached asparagus( yeah - found nice, thin stalks) with a tarragon shallot vinaigrette and chicken saltimbocca. scored some nice kiwis so peeled and chopped them, mixed them with some blueberries, added some raw sugar and will top with some vanilla soy yoghurt. simple and cool............

add Zoe's by the Lake in Sparta which is now by a lake again i don't think it's ready yet but Warehouse Grill in Jefferson is making a patio dining space. course right now it is pouring like crazy and thundering and lightning so you may want to rethink that

yesterday i tried to drink a dogfish head imperial ipa - two sips and i capped it. it tastes too much like a stout and leaves a heavy, yucky taste in my mouth. a guy who works out in the same gym i do has been suggesting i try buckler(non-alcoholic - made by heineken). ok - bought some and after mowing the lawn tried one. nice, light head. smooth taste. skunk after taste like heinekn or grolsh for me. told him that today in the gym and he seemed unhappy. "but it tasted like real beer, right?" yeah - including the bad aftertaste for my system.... today was a tsingtao while cooking(and sweating), a middlebury ale while reading the paper then a peroni that i added limeade to. that actually was quite refreshing

waiting for johnnybird to get back from a camping trip... since i get really cranky if i eat later than 630 had a dinner of a small bowl of chili i made with ground beef, roasted poblano peppers, the ususal spices, oven roasted tomatoes, red and green peppers and onions. spices included garlic powder, oregano, whizzed chilies and cumin. took some wraps(sun dried tomato and spinach) cut them into eighths and baked them. some crumbly cheese and chopped iceberg lettuce. john wil have a choice of this or smooch - ziti, cooked ground meat, onions, red and green peppers,chopped tomatoes and just a smidgen of ketchup - the cheap tomato kind. baked.

have fun guys. went the first year they moved it to state fair grounds in augusta from waterloo... bring plenty of money because they raised the prices for the food and (if you can call it) beer a lot. the music is good though.... hpefully it will stop raining up here in the nw corner

can you share? ← since the recipe isn't modified enough to post here or in recipegullet have pm'd you

went out checking on some bluebird boxes for a friend. came back and it was yucky, drizzly, cool. i had 3 red peppers leftover from another project so split them in half, cored and seeded them. roasted them in the oven(just the way russ and susan in fl do - thank you ) and used them to create a roasted red pepper soup - details can be found on the soup thread. while i was cooking johnnybird was STARVING so had some triscuits with new york state champagne cheddar cheese and some organic blue cheese from denmark. also a glass of 2002 Nieder-Florsheimer Frauenberg Rheinhessen Riesling Kabinett. dinner was the roasted red pepper soup, chicken and apple sausages served with sauteed white beans, spinach and garlic. more glasses of the Nieder-Florsheimer with dinner. enough leftover for a sausage and some beans and spinach for lunches next week. the last of the spinach/bean mix went into the leftover soup and was frozen for future yucky days....

started dinner with roasted red pepper soup. damp and drizzly here today so when we got back home from checking on some bluebird boxes roasted 3 red peppers. sauteed 1/2 and onion chopped fine, 2 carrots chopped fine and 3 shallots in some olive oil. added 1 baking potato peeled and chopped. about 5 cups of stock, 1 bay leaf and 1 tsp hot hungarian paprika. simmered 20 minutes. threw in 2/3 of the peeled peppers and about 1 tbsp sugar. simmered 5 minutes, added about 1/4 cup of balsamic and tarragon vinegar, white pepper and a pinch of salt and whizzed up all the peppers and half of the other veg and stock. returned the mix to the pot and added the remaining roasted peppers coarsely chopped. when we finished dinner and i portioned out the leftovers, i added the remaining sauteed spinach, white beans and roasted garlic to the leftover soup, poured into two containers and froze it.

i use much, much less ketchup now than i did as a child. to me it tastes too salty. muir glen is very good but i found a recipe for sundried tomato ketchup and that is pretty much the standard in the eagle's nest nowadays. course i tweak it up a bit with more vinegar than called for

i vote for vegetarian. padd thai anyone? so no ice wine - how about a bottle of champagne?

ok- i took a deep breath and asked john if i made fried chicken - would he eat it? (john HATES chicken skin and prefers only chicken breasts). he said yes so... picked up a chicken at shoprite and dissected it. popped it into a brine overnight. took the pieces out, dried them then sprinkled with salt, pepper and onion powder. into flour seasoned with salt, pepper, onion powder and some chili powder. let rest for half an hour or so. canola oil and some leftover bacon fat in a wide heavy skillet for a shallow fry. the oil was about 370 when i put the legs and thighs (4 pieces without crowding) in and the heat held at about 360. 12 minutes on each side then out. brought the oil back to temperature and the 2 breasts split in - this only took 10 minutes per side. this is the first time i have ever fried chicken. growing up my family never fried chicken - flounder, yes - chicken, no. john doesn't like to eat "fatty" foods - course this is the same guy who wouldn't eat eggs because of the cholesterol until he found out his was 106. i explained to john that if my oil is hot enough there will be a sealed crust and the meat should stay moist while not being greasy. it worked!! really good and john actually ate it. while this won't be once a week this will definitely make it into the rotation. and my lovely coworker, deanna, who hails from morristown, tn will be getting a leg to try and critique me on.