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Guessed right.
BakerAunt, I want some pea soup!
I put a pork rib roast on the BBQ this afternoon. Will have it with a crisp salad.
I made a veg chicken & shrimp stir fry with napa cabbage, carrot and red bell pepper.
I was busy planting my tomato and herb garden and when I finished I was torn between fixing something I had on had or clicking on GrubHub. I decided to cook. I made a Beyond Burger, fries (from frozen) and fresh asparagus. A good and relatively easy meal. I have an ice cream bar for later.
It's always a sad day when an appliance bites the dust. The good news is, the new model is more energy efficient and you will notice a drop in your electric usage.
My old fridge was about 25 years old and working fine but I knew it's days were numbered so I did a preemptive strike and bought a new one. This was 5 years ago. When it was about 2 years old I noticed it was having real short run times so I Youtube'd it and found the solution. It needed a new defrost timer and the video showed my how to replace it and where I could buy it. It was under $20 with shipping, not bad. Solved the problem and saved me the expense of a service call. The new timer lasted 3 years (better than the 2 years the original lasted) and I replaced it about a month ago. This time, though, I bought 2 of them, now I have a spare on hand.
I second guessed myself and missed it.
My fav is the cake donut with chocolate frosting and coconut. My second fav is one of each.
I made spaghetti and meatballs yesterday, so that will be dinner for the next several days.
I made burger buns yesterday.
I didn't know but I got it by a lucky guess.
I had a burger and chicken veg soup.
When they process milk, they actually remove all the fat from it and then add it back in according to what kind of milk it's destined to be. Maybe it's done that way for consistency?
I knew it because I had an uncle who was a cognac drinker. For a time so was I.
Baker Aunt, longer aging of a spirit, be it cognac or any other, usually makes it smoother to the taste, even silky if it's aged long enough and it will develop more complex flavor since it spent more time interacting with the oak in which it was aged. Truth be told, the regular VS was good enough for me.
I made a lemon cake. Used a vanilla cake mix, subbed a half cup of the milk with fresh lemon juice and the zest of one lemon. Made the frosting with lemon juice and the zest of another lemon. It came out real nice.
I had a banquet on a bun today, bbq hot dog and burger with a nice crispy large salad.
There used to be a greasy spoon on Rush Street in Chicago called Banquet on a Bun, you could catch a glimpse of it in the movie Risky Business. The best they had was a Virginia ham on the bone that they would slice off on order, grilled ham and cheese there truly was a poor man's banquet.
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