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Post by Killer Goldfish on Apr 25, 2020 13:02:06 GMT -5
!!!
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Post by Killer Goldfish on Apr 25, 2020 13:03:16 GMT -5
???
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Post by Killer Goldfish on Apr 25, 2020 13:03:39 GMT -5
Found a big thingy of pork chops at the store and decided to make a batch of the peach pork recipe that someone posted at City-Data. I was morally certain I had peach preserves but all I found was key lime marmalade.
It was OK. I really wanted peach, though.
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Post by Killer Goldfish on Jun 17, 2020 19:57:11 GMT -5
My gardening app informs me that today is National Eat Your Veggies Day.
I think you all know what to do.
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Post by Deeky on Jun 17, 2020 21:12:22 GMT -5
Eat our veggies?
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Post by Killer Goldfish on Jun 18, 2020 6:31:22 GMT -5
Precisely, sir. Precisely. |
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Post by Marxo Grouch on Jul 10, 2020 5:00:41 GMT -5
I had it in my mind that:
1. Peanut butter goes well with pickles.
2. Pickles go well with cheddar cheese.
3. Cheddar cheese goes well with peanuts.
Ergo, I should make a grilled cheese with peanut butter and pickles. It was good, but probably could have used a smear of some sort of mild dressing. |
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Post by Killer Goldfish on Jul 10, 2020 8:53:05 GMT -5
I had it in my mind that:
1. Peanut butter goes well with pickles.
2. Pickles go well with cheddar cheese.
3. Cheddar cheese goes well with peanuts.
Ergo, I should make a grilled cheese with peanut butter and pickles. It was good, but probably could have used a smear of some sort of mild dressing. Whatever you say, Dagwood  |
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Post by Killer Goldfish on Jul 10, 2020 20:02:44 GMT -5
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Post by Killer Goldfish on Jul 10, 2020 20:03:01 GMT -5
https://www.reddit.com/r/memes/comments/hovlil/somebody_touched_my_spaghett/
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Post by Marxo Grouch on Jul 11, 2020 5:25:50 GMT -5
I had it in my mind that:
1. Peanut butter goes well with pickles.
2. Pickles go well with cheddar cheese.
3. Cheddar cheese goes well with peanuts.
Ergo, I should make a grilled cheese with peanut butter and pickles. It was good, but probably could have used a smear of some sort of mild dressing. Whatever you say, Dagwood The flavor was actually quite mild. But then, I keep forgetting how delicate you are. |
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Mayzshon
Bell Beefer Supreme
Posts: 644
Likes: 605
Role: Bottom
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Post by Mayzshon on Jul 23, 2020 8:41:15 GMT -5
1/2 lb. jalapeño peppers
1 bell pepper
1 cup blueberries
1 cup distilled white vinegar
1 cup water
2 tablespoons honey
1 tablespoon brown sugar
Put peppers and blueberries in food processor and chop to whatever texture suits you. Place in 32 oz. jar.
Boil water, vinegar, honey and brown sugar till honey and sugar are dissolved. Pour over pepper, blueberry mix.
Cool to room temperature, then cover and refrigerate for at least 24 hours.
You can remove the seeds and stems from the jalapeños, but I didn't and, honestly, it wasn't particularly spicy. Next tme, I think I'll reuce the liquid to make it a bit more salsa like.
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Post by Killer Goldfish on Jul 23, 2020 10:33:28 GMT -5
1/2 lb. jalapeño peppers 1 bell pepper 1 cup blueberries 1 cup distilled white vinegar 1 cup water 2 tablespoons honey 1 tablespoon brown sugar Put peppers and blueberries in food processor and chop to whatever texture suits you. Place in 32 oz. jar. Boil water, vinegar, honey and brown sugar till honey and sugar are dissolved. Pour over pepper, blueberry mix. Cool to room temperature, then cover and refrigerate for at least 24 hours. You can remove the seeds and stems from the jalapeños, but I didn't and, honestly, it wasn't particularly spicy. Next tme, I think I'll reuce the liquid to make it a bit more salsa like. What do you call this concoction?
The almond-poppyseed scones I made came out so well that despite the heat I made a second batch. It is turning out to be a bit of a hassle for me not to be able to bake and bring the results to work. I wind up not baking at all so I don't eat all of it myself and end up looking like the Great Wall of China.
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Mayzshon
Bell Beefer Supreme
Posts: 644
Likes: 605
Role: Bottom
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Post by Mayzshon on Jul 24, 2020 8:12:58 GMT -5
1/2 lb. jalapeño peppers 1 bell pepper 1 cup blueberries 1 cup distilled white vinegar 1 cup water 2 tablespoons honey 1 tablespoon brown sugar Put peppers and blueberries in food processor and chop to whatever texture suits you. Place in 32 oz. jar. Boil water, vinegar, honey and brown sugar till honey and sugar are dissolved. Pour over pepper, blueberry mix. Cool to room temperature, then cover and refrigerate for at least 24 hours. You can remove the seeds and stems from the jalapeños, but I didn't and, honestly, it wasn't particularly spicy. Next tme, I think I'll reuce the liquid to make it a bit more salsa like. What do you call this concoction?
The almond-poppyseed scones I made came out so well that despite the heat I made a second batch. It is turning out to be a bit of a hassle for me not to be able to bake and bring the results to work. I wind up not baking at all so I don't eat all of it myself and end up looking like the Great Wall of China.
Originally, Blueberry Jalapeño Salsa, but when I drain off some of the liquid, it has a texture more like relish, so Bluberry-Jalapeño Relish. |
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Post by Killer Goldfish on Jul 24, 2020 10:45:47 GMT -5
Harvested my very first ever successful spaceship squash off a vine I started from seed, sliced that sucker up, dipped it in raspberry soygurt and yum.
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Post by Killer Goldfish on Aug 2, 2020 9:40:14 GMT -5
Yesterday I finally dared the fried okra appetizer at Cajun Joe's. I was afraid it would be repellently greasy but even the next day, reheated, it was crunchy and delicious.
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Post by Marxo Grouch on Aug 4, 2020 4:47:42 GMT -5
There was a southern food joint in Hell's Kitchen that served great fried okra with a mustard sauce, but it closed a few years ago. Named after someone famous, but I can't remember who.
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Post by Deeky on Aug 4, 2020 21:16:50 GMT -5
Was it Frank Stallone?
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Post by Lemmy Caution on Aug 4, 2020 21:44:22 GMT -5
There was a southern food joint in Hell's Kitchen that served great fried okra with a mustard sauce, but it closed a few years ago. Named after someone famous, but I can't remember who. How were their collards? |
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Post by Marxo Grouch on Aug 5, 2020 4:46:44 GMT -5
Actually, I think it was Max von Sydow. |
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