My breakfast was pretty yum. Eggs tossed with onions, tomatoes, mushrooms, turkey, and swiss cheese...
06/13 10:51:03 five sounds: you!!!
06/13 10:51:08 shortnsweet: no you!!
06/13 10:51:12 shortnsweet: go do your things and my things too!
06/13 10:51:23 five sounds: oh hell naw
06/13 10:51:55 shortnsweet: !!!!
06/13 10:51:57 shortnsweet: (cries)
06/13 10:52:19 RiftsWRX: You two are like furbies stuck in a shoe box
I'm slow cooking a pot roast with onions, garlic, salt, pepper, Italian seasonings, a little butter, and Merlot. I'm gonna add some potatoes and carrots in another hour or two.
"Sentiment without action is the ruin of the soul." - Edward Abbey
"In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled." Daniel 10:2-3
A couple days ago I went to a cooking seminar by Chef Zov, a local chef/restaurateur/author. I have been wanting to begin cooking serious stuff rather than sweets, which I have a natural talent for, for a long time. At her seminar, she made three things before us, and we all got to try them and I was blown away, so I bought her book & got it signed by her. I made her zucchini patties with salmon & greek yogurt on top. I bought the fresh herbs that go into the grated zucchini mixture (green onions, chives, dill, spearmint and flat leaf parsley) from the nursery I work at, bought all the other ingredients (ended up spending $30!), and made them last night and my family and boyfriend loved them. It was hard work, but so worth it. Today I'm making her butternut squash parmesan bread pudding.
I made old-fashioned waffles, with real yeast in the dough. Yummy. Still need to add in the cook book that the recipe yields way too many waffles for four persons, even if these persons have worked in the garden all day and are very hungry and even if the waffles are delicious.
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I'm female. I just can't draw women
I marinated some chicken breast in Riesling for over 24 hours and then slowly baked a part of it for dinner tonight. Not sure yet what I'll do with the rest tomorrow - the plan is to make some simplified coq au vin a la alsacienne.
A friend will come over tomorrow and I'm doubting between this and boef bourgignon (hmm, I should put the beef into the wine then before I go to bed)...it's French Alcoholism Weeks at MacRedHerrings!
I have little experience with this form of preparing meat, so it's all an experiment. But it should go down well if marinated long enough and then cooked slowly with some vegies and some baguette and a simple salat on the side ... and, hey, somebody has to drink all that leftover wine!
Hmm, the friend gave up drinking some time ago, I hope he'll be okay with the recipe. I'm not sure if he just doesn't want to party with alcohol anymore or if he would have problems with traces of alcohol in the chicken and sauce.
Does anybody know how much of it evaporates during the process? Most receipes call for bathing the meat in that stuff.
The good life is one inspired by love and guided by knowledge. Neither love without knowledge, nor knowledge without love can produce a good life. - Bertrand Russell A herring's blog Johari / Nohari