Salmon, oven baked with extra virgin olive oil and garlic, served with steamed broccoli, sprouts and asparagus and complemented with a 357ml bottle of Chateaux de la Back2it 2024 Mango wine.
What's for Dinner?
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Thanks, Mike. I have not checked Kroger. I will have to do that. To get more out of the bunch, I run my vegetable peeler over the stalk and take off the outer layer. Makes the whole piece edible and delicious.
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I tried that before I started making wine. I made mozzarella. It turned out okay. I kind of lost interest and decided to try making wine.
I decided I am going to try making cheese curds! Someday I want to try aging cheeses but that's on the back burner for now.
Enjoy and happy cheesing!
Happy birthday, @ceeaton !
Boatboy24
No longer a newbie, but still clueless.
Happy birthday!
And the cheese hobby continues!
I haven't bought cottage cheese in years because I don't like the flavor or texture. Some recipes call for an acid like vinegar or lemon juice to form curds. I went with a lactic acid culture and the flavor is phenomenal! THIS is how I remember cottage cheese tasting!
I haven't bought cottage cheese in years because I don't like the flavor or texture. Some recipes call for an acid like vinegar or lemon juice to form curds. I went with a lactic acid culture and the flavor is phenomenal! THIS is how I remember cottage cheese tasting!
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Made a spinach and mushroom quiche for dinner. Looks okay. I am relegated to using "non dairy" or "lactose free" products to keep Mrs. Rocky feeling well. Imagine an Italian that can not tolerate cheese! She keeps a positive attitude, though, pointing out that at least it isn't wine!
THAT is a great attitude!
At the cabin closing up this weekend. Stayed up late, so this morning a brunch McMuffin...
Beautiful day in northern PA....
Beautiful day in northern PA....
We finally got some tomatoes. A neighbor killed all my plants with herbicide in July. I replanted a few with little hope, but Sept/Oct have been really warm. This is a favorite summer dinner for me.
I am not sure if I have shared this before. I don't make it often, but it sure is good. Thom kha gai (Thai lime coconut chicken soup). 
Posted in the wrong spot...
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Tried my hand at a Big Mac. Not the prettiest looking burger, but it did taste like the McDonalds burger from what I remember (been a few years since I had one). Two things I learned, the patties (which I smashed) are supposed to be only 1.2 oz each (I used 2 oz), and the sauce doesn't have any tomato ketchup in it, the color comes from paprika (I used smoked Hungarian hot as usual).
Yum!
Thursday I may try my had at a Whopper, much more straight forward...
Yum!
Thursday I may try my had at a Whopper, much more straight forward...
Mrs. WM81 requested chicken in wine sauce. This one is sauted chicken breast (seasoned salt & black pepper) in butter & olive oil. Sauce is pan drippings, Vidal, chicken stock, and half-n-half with Pampered Chef seasoning.
Served with "fall shaped" pasta from Aldi's.
Served with "fall shaped" pasta from Aldi's.
jswordy
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Used some 15-year-old Todd's Dirt (https://www.toddsdirt.com/products) from back when I was a smokin' fool (I hope to use all that stuff up and get that cabinet cleaned out yet), plus a light sprinkling of Penzey's Mitchell Street plus salt and black pepper for tonight's grilled pork chops. I should have rubbed in some brown sugar for that nice glaze, but OMG they were AWESOME anyway!
I've been in a rut, cooking-wise, in recent months. Just keep doing the same things.
Today I had new inspiration -- chicken 'n biscuits.
Today I had new inspiration -- chicken 'n biscuits.
How do you make it, Joe? We use escarole, potatoes, cannelloni beans, calamata olives, stock, vitamin G and onions. Cover it with grated Parmesan, have a loaf of homemade bread and a glass of red wine...Heaven!
Finally got cool enough to use the outdoor pizza rig (KettlePizza on a weber kettle grill). Kinda a pain to keep it fed (uses a ton of fuel) but did 6 pizzas in about 30 minutes (only because I didn't pre-form the doughs). Lower hydration doughs used so it would set before burning (around 60% hydration). Three 48 hour doughs w/bread flour, three 24 hour doughs using Tipo 00 flour. Some sourdough discard added to both. Max sized pizzas you can do on that cooker are 14".
Yum!
Yum!
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