Fixed, and thanks for letting me know.
It was.
Trabic
joined 2 years ago
Have you noticed any increase in local impalings?
More when you count New Jersey residents (like Adams)
Romanes eunt domus.
Somehow I doubt he has gotten the message.
As long as they don't Chris Dorner their Richard Jewell.
Small victories.
If the void gets much bigger soon they will contact Jean Baptiste Emmanuel Zorg about locating some stones.
Snug as a bug in the rug.
I think Sandburg is right and they are actually vapor
Is "shot nibble" auto correct for something fun (Shit-gibbon, snot-dribble, etc,) or some obscure southern insult?
At least it was a whole worm.
AHOWO!
Since my Nonna is long gone, I need a judgement:
Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste
Instructions:
Dice the stuff that needs dicing.
Start heating pasta water.
Sweat the onions till translucent.
Add pasta to pasta water.
Add garlic to onions.
Add ham to garlic and onions.
Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl.
Add peas to garlic, onions, and jam.
Add some of the pasta water to the garlic, onions, peas, and ham.
Drain the pasta and immediately toss with the egg cheese mixture.
Immediately add all of the ham, peas, garlic, and onion and toss.
Serve immediately with more mustard in the side.
En Guete!
And bourbon...
I've been experimenting on babys lately, so here is tonight's samhain version:
Preheat oven and pan to 220c
Ingredients:
4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.
Make baby batter:
Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins
Cook the baby:
Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.
After about 10 minutes turn the oven down to 420 so you don't burn the baby.
The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby!
Happy Halloween!
But only if it's Dutch.
I've been experimenting on babys lately, so here is tonight's samhain version:
Preheat oven and pan to 220c
Ingredients:
4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.
Make baby batter:
Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins
Cook the baby:
Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.
After about 10 minutes turn the oven down to 420 so you don't burn the baby.
The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby!
Happy Halloween!
Ingredients: 70% Bread Flour. 20% Whole Wheat flour. 10% Buckwheat Flour.
20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped pecans, lightly toasted. 2.5% NaCl. 0.7% instant yeast.
80% H2O, use the soaking liquid from the dates as half the water.
Method: Mix all the flours and water, cover let rest/autolyze for 30 minutes.
Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.
Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.
Fold one more time, then cold bulk for 8 hours.
Shape and room temperature proof 1 hour.
Preheat oven and Dutch oven 450f at least 30 minutes.
Cook in Dutch oven 30 minutes covered.
Uncover and turn oven down to 420f for 25-30 minutes.
Let cool if you can.
En Guete!
Why?