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What's for Dinner - #328
Last night was a pizza night.
This was a fun pizza and I loved it. I started by roasting cherry tomatoes which I had tossed with olive oil and Penzeys Tuscan Sunset seasoning blend. I did enough to pretty much cover the pizza dough. Then I added mini pepperoni to all and pineapple tidbits to my half. Kim had chopped portabella mushrooms on her side. Fresh mozzarella pearls over all and fresh basil. Kim added some parm reg to her's.
The cherry tomatoes are so sweet when roasted, I've been thinking of different ways to use them as the are very prolific out in my flower bed.
Nancy, what a good use for all those Sungolds that I've been picking by the bucket full, I'll bet the kids would love them on pizza.
It wasn't very cool today, but Elery wanted chili. I used about a pound of coarsely chopped local venison, courtesy of my nephew Philip, added a big sweet onion and two sweet potatoes from the garden along with 8 or 10 large tomatoes that were just cored and chopped, also from the garden. I didn't even peel them. Some leftover black beans that I didn't grow but came from Carlson-Arbrogast farms about 30 miles away, because I like lots of "stuff" in my chili. Seasoned with Penzey's Chili 9000 and a bit of extra cumin, and it was good:
I added some cornbread, baked in my cast iron skillet. Plain old cornbread, used the Betty Crocker 1969 recipe from my old cookbook, and added a can of creamed corn:
I had a glass of milk with mine, but Elery had some of this:
Yes, that's jalapeno wine, from Cascade Winery in Grand Rapids. 90% jalapeno and 10% grape wine, LOL, Elery said it was good. I didn't have the nerve to try.....
Last night I made some whole wheat pasta with a sauce from our homemade Italian sausage, a big bunch of kale from the garden and a handful of parmesan:
Instead of garlic bread we had asiago cheese bread topped with avocado and white tomatoes:
A few days ago I baked maple oatmeal bread:
We've been having tomato sandwiches regularly, because this is my current project, courtesy of way too many tomato plants in the garden:
A lovely mix of Great White, Mortgage Lifter, Golden Jubilee, Rutgers and Bonny Best, with assorted Sungold thrown in, they just got ripe overnight. I had nearly given up ever getting a ripe tomato and suddenly they exploded into a sea of ripe tomatoes! The only thing that's outgrowing the tomatoes is the kale.
Yummy, yummy is right! Nancy, that pizza looks absolutely perfect! Annie, while I was MIA from the CF, you have become quite the food photog. Gorgeous pictures! I am very jealous of your tomatoes, my lack of time this past year meant only a few pathetic porch containers and a sad gardening year for me.
Tonight is the first night of Rosh Hashana, so we are having a fairly traditional meal. Chicken matzoh ball soup, salad, roasted veg and potatoes, sweet and sour meatballs, spicy chicken with cashews and brown rice. Desert is brought by friends and family, so I'm not sure what it will be. Oh! And apples and honey, of course.
Happy, healthy and prosperous new year to you all. This forum has enriched my life over the past 15 years, and for that I am very grateful!
AM, I'm glad you're back!!! Next year will probably be a better gardening year for everyone anyway. That's the good thing about gardens, there's always next year!
LindaC, it's one of my favorite breads, also a favorite of Lpinkmountain. The sweetener is grade B maple syrup and the only liquid is leftover coffee. "Oatmeal" bread is kind of a misnomer, as there isn't really all that much oatmeal in it. Anyway, here's the recipe and it makes a BIG loaf.
3 ��" 3 ¼ cups flour
1 pkg dry yeast
¾ cup prepared coffee
1/2 cup quick cooking rolled oats
½ (scant) cup maple syrup
2 tbls butter
1 tsp salt
1 egg
Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour.
Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack.
Makes 1 loaf (14 slices)
Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron)
It's great toasted and makes a good tomato sandwich, because it's kind of soft and "squishy".
A few leftover comments from the last thread:
- Ruthanna, thanks for posting the recipes, I'll definitely be trying them out. Esp the stew - calling something "Greek" is half the battle of getting DW to enjoy it, LOL.
- Nancy, it might almost seem odd how people picked out gravy of all things to compliment, but yours really does stand out as looking extra delicious!
- Speaking of looking delicious, Ann and Adam, stuffed eggplant is on my short list of to-do's. VERY short list.
Annie, your tomatoes have me jealous and that jalepeno wine has me curious.
Tonight's dinner was a recipe from Food & Wine. The shrimp stew was wonderful, as was the rouille for the crostini. However DW and I were both left wondering why the two were paired together. (And I was left wondering what the difference is between rouille, aioli, remoulade, and um, flavored mayonnaise. Explanations welcome.)
Here is a link that might be useful: Marseille-Style Shrimp Stew
First, the shrimp stew looks marvelous. Which F&W issue? Secondly, I've included a link to a post I did more than a year ago about remoulade. It's a staple in my neck of the woods, but Carnival Cruise Lines can't seem to get it right.
As for my latest meal worthy of a photo, I was missing my grandmother and made my version of her Chicken & Dumplings.
Here is a link that might be useful: Confession No. 4 - I've never made Five-star cuisine, but I know the difference between bearnaise and remoulade.
Jalapeno wine falls under: "just because they can doesn't mean they should." ;)
There is a winery in Iowa that also makes jalapeno wine - with raisins. They have the decency to call it a cooking wine.
Here is a link that might be useful: lavidalocawinery.com/
Eileen, I don't like wine and I'm not crazy about jalapenos, so I didn't try it, LOL. Elery likes both and said it was "better than he expected".
The owner of the winery here said that most of her clients didn't drink it by the glass as a wine, they used it in "dirty martinis". I'm not all that sure about mixing gin and the stuff either!
I like my gin in the form of Bombay Sapphire and mostly untainted. Ice and a lime wedge.
Elery's statement falls a bit short of an endorsement. Grins.
As for WFD here. Not much. Some rosemary bread from a good bakery and a glass of wine.
Thanks for all the compliments on the gravy in the last thread. My family was all about meat and potatoes, my dad and brothers would put any extra gravy on bread when the potatoes were gone. My DM taught me that good gravy was the most important component of a good dinner. I learned all her tricks first hand.
Annie, I've just got to make that bread one of these days, been meaning to for a long time.
FOAS, your shrimp stew looks wonderful, I love anything shrimp.
The chicken and dumplings are true comfort food.
Fresh tuna is hard to find around here but I'll keep my eyes peeled.
Last night I tried a new recipe that I found on Pinterest, call Double Crunch Fried Chicken a L'Orange... (link below)
I made mine using chicken tenderloins, a little over 1 1/2 lbs so I cut back on the flour mixture to 1/2 from the recipe. I wasn't sure about all the seasonings and spices in the flour mixture but I do like to follow the recipe the first time and then alter it, if needed, the next time. I wouldn't change a thing! I made the full recipe amount of the orange sauce and it was wonderful, glad I did. Extra sauce could be used on many vegetables, I'm thinking sweet potatoes, carrots, green beans.... I loved it! I may have to make more of the sauce all on it's own.
Here is a link that might be useful: Double Crunch Fried Chicken a L'Orange
Oh yum, Nancy, that looks really good, I've definitely got to pick up some orange juice and make that!
that's funny about the bread and gravy, when my brother was younger he'd go to a restaurant and order a "hot beef sandwich with no beef". Yup, he just wanted bread, mashed potatoes and gravy!
Nancy, I would be happy with both your pizza and your chicken.
I have to agree with "gravy as a beverage".
Adam, now that is what I call comfort food. Love Chicken and Dumplings.
Annie, nice tomato haul. Evenings are starting to cool off here. So I picked all my green tomatoes yesterday. Hoping they will ripen in the house.
John, Tuna looks and sounds delicious.
Lemony Butter Cake with Cream Cheese Filling
Almond Soo Guy
John just follow her blog.
Nancy, colorful yummy pizza. I make Sungold pizza all the time.
Annie, as usual, your meals are always complex, diverse and delicious. White tomatoes are great. I urge you to try GWR tomatoes also. They are so good.
FOAS, I can tell those are high quality shrimps.
unorthodoxepicure, Chicken dumpling may sound ordinary, but not the way you have made yours.
John, Wow! A very beautiful seared tuna & ginger-shiitake cream sauce dish.
Ann_t, Whatever Almond Soo Guy is, it looks inviting. Soooo Gooood!
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Cooking for me is always opportunities for trying something new.
Came across some interesting seasoning from a place called Mad Hunky.
The stuff worked very well for these two dishes. Sous Vide Flank Steak and Sous Vide Lamb Loin Chop. The long cooking time of sous vide lets these interesting seasonings to work wonders.
Wonderful looking dinners, everyone.
The new potatoes are from the farm in the above photo and are stuffed with the centers, minced cooked green beans and herbs. Stuffed some of my little red onions with peppers and mushrooms and pepper cabbage and baked bronzini were the rest of the meal.
More red onions marinated with cukes, tomatoes and green pepper and a pork stew made from sirloin pork chops.
Nancy - That chicken looks and sounds so good. Sounds like it'll cost a small fortune in spices though, relatively speaking for a chicken dinner. I'm definitely going to try it.
John - Your version of the tuna looks good, if quite different from the original. I really have to make this soon; DW has been asking for years and I always resist because of all the cream.
Ann - Sometimes your pictures almost drive me to bake. Almost.
dcarch - Lamb, in one form or another, has been on my to-do list. Thanks for the reminder.
I'm glad I checked back on the grilled chicken thread and noticed a recipe that Lpink linked. I love Aleppo pepper and this dish sure showcased it. I'm already picking at the cold leftovers this morning - still good!
Here is a link that might be useful: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
LOL FOAS, I made that recipe this week too, but I used bone in, skin on chicken breasts and it didn't turn out very photogenic. Actually it wasn't all that flavorful but that's because I think I didn't marinate it very long and the skin got charred and removed and with it most of the flavoring. It was good and moist and flavorful, but just not as much as it should have been. But I got two whole packages of boneless chicken breasts so I hope to try it again and also the orange chicken.
As for Annie's maple oatmeal bread, I can definately vouch for it, I make it a lot in the bread machine. It's a great way for me to use up leftover coffee! Plus BF's favorite bread type is oatmeal.
Ruthanna, Elery was looking over my shoulder and says your dinner of stuffed potatoes, stuffed tomato and stuffed peppers looks delicious! I agree.
FOAS, I have that recipe on file to try, yours looks good so I'm using your opinion as a recommendation.
L, it's funny, neither you nor I want to throw out coffee, LOL. Of all the things to have leftover...
OK, I'm still working with tomatoes, so I made a tomato cobbler. It was very good, the cobbler part was made like biscuit dough with fresh thyme from the herb garden and some mustard. I'll definitely make it again.
Elery grilled lamb chops marinated in Jessica's Lime Chipotle marinade and I stir fried some broccoli with sesame oil. The eggplant was left over from a couple of days ago. All the vegetables came from the garden, so they were nice and fresh:
Last week I made some eggplant parmesan for Stepmother's freezer, she loves the stuff. I made my own version with baked breaded eggplant slices, slices of fresh garden tomato, a bit of sauce, and cheese:
I made some "stacks" for myself, a slice of the baked eggplant topped with a slice of roasted sweet onion and a slice of tomato, topped with just a tiny bit of cheese:
They didn't look as pretty cut, LOL:
I alsos tuffed some acorn squash with some of our homemade italian sausage mixed with brown rice and seasonings. That was also for stepmom's freezer:
Still more tomatoes left, so I made a batch of KatieC's Roasted Tomato and Garlic soup and canned it.
I'm so happy it's cooler, I think tomorrow I'm going to bake bread and make yogurt!
FOAS, great looking Kabobs.
Annie, everything looks good, but it is your stuffed squash that I'm craving. I can't remember the last time I made stuffed squash. Might have to put it on the menu next week.
Linguine with Chicken, Roasted Tomatoes and Olives.
Lemon Crinkle Cookies
Jacques Torres's Chocolate Chip Cookies
Man make fire!
I am bad at grilling, but after ruining dozens of birds over the years, I have finally figured out how to grill a chicken.
Spatchcock the bird (cut out the backbone), spread it flat, season inside and outside with salt and oil and whatever rubs you like. Heat up grill (I use a gas grill), cut ten branches of fresh rosemary, pile the cuttings on the grate, place the chicken on the pile of rosemary, "inside" down (all the meat at skin is facing up, the internal bones and cavity are facing down). Cover the chicken loosely with foil. Turn the gas to sort of medium-ish. Close lid and walk away. Come back in 1/2 hour and stick thermometer in the breast, then re-check every 10 min. When the temp is 20 F below what you want (so for me, 120 F; for everyone else, higher) remove foil, flip bird to be skin and meat side down. Grill until skin is browned to your liking, I usually turn the heat up at this point.
At some point in this process, there will be flame as the oil and fat from the chicken drips through the grate and ignites, catching the rosemary on fire. Maybe quite a bit of flame, like coming out even though the grill lid is closed. I actually hosed down the wood fence behind my grill, just to be safe. Other than safeguarding your life and property, ignore the flames. When thr dodo juices caught fire, did our caveman forbearers rush to tamp down the red flowers? No, they settled back with their cold beers and scratched comfortably, secure in the ancient truths. Flame -> crusty -> good.
Okay, it doesn't photograph very pretty. But it will be juicy, and taste yummy.
It looks good to me, John. Are those brussels sprouts on the grill with the chicken?
Ann T, I haven't made stuffed squash in a long time either, I like mine just plain, with a bit of salt and pepper, maybe some butter. Stepmom, though, wants it stuffed, says it's not a meal unless there is meat involved. Mac and cheese is a side dish, not a meal, and soup and a PBJ isn't a meal either. I'm finding it a bit difficult to cook for her!
She also is on coumadin and can't have pork or "anything green". Too bad, I made fried green tomatoes!
In my family, fried green tomatoes were a breakfast food, many people think that's unusual but I like them. I also made some whole wheat waffles with toasted almond slivers, topped that with maple syrup. An egg on the side. This was way more brunch than I could finish!
Tonight Ashley and Kevin were here and so I fried fish. I used my very high tech fryer, LOL:
I made extra fish so I can take some to stepmom, but I don't know how it will re-heat. I'm sure she'll microwave it, she doesn't like to "mess with" the oven.
Elery took one of our home grown chickens out of the freezer on Sunday and put it in the rotisserie. I didn't quite get a picture before he "deconstructed" it. (grin)
We roasted a turkey breast one day and had that with home canned pink half runner beans and mashed fresh rutabaga from the garden.
We had grilled shrimp one night with the leftovers of the tomato casserole and white sweet potato fries.
I baked a couple of loaves of rye bread...
And this morning I made Grandma's Farmhouse White. I had a helper, and while we were kneading bread I told her about her Great-Great-Grandmother, Delphia Powell, and how she was my Grandma and taught me to bake the very same bread:
I don't know if she enjoyed the family history lesson, but she sure liked the results!
It must be cookie time of the year, because I also baked cookies. Mine weren't as perfect as Ann T's, they never are. Sigh. They were good, though, oatmeal with white chocolate chips and dried cranberries:
OK, I'm caught up! What else is for dinner?
No, John, I would never let her fall off the counter. I'm right there, just out of the picture that Ashley took, LOL. Her mother sat on that same counter, as did her Aunt and both of her cousins, kneading bread and stirring pancake batter. I've never let a single one fall off although I considered pushing Ashley a couple of times, she still sat on the counter when she was in her teens and watched me bake bread.
I never thought of grilling brussels sprouts, for some reason. I love 'em, but I've never had them grilled.
John, based on the Cliff Experiment (General Psychology 101), babies do not fall off that easily. Very respectable grilled chicken.
Annie, I just returned from a trip to Detroit and Berkley. I probably could have come over and pinch Maddie�s cute cheeks. I see you have been eating very well. GWR tomato = Green When Ripe. I think you will enjoy this type of super great taste tomatoes.
Ann_t, beautiful as well as delicious looking Linguine with Chicken.
FOAS, I think you can do very well operating a food truck selling those yummy looking Yogurt-Marinated Chicken Kebabs with Aleppo Pepper.
Ruthanna, what a wonderful baked bronzini!
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A couple of dishes:
Baked Ox Tail
Pan Fried Shrimps on Chuck�s Yellow tomatoes.
dcarch, you should have let me know you'd be in Detroit, that's only a couple of hours from Elery's and I'd have been happy to meet you. Or you could have come 4 hours north and played with Maddie, LOL, she'd have loved it.
Green When Ripe, that makes sense. I did grow Aunt Ruby's German Green one year, but it was hard to tell when it was actually ripe.
I made a tomato cobbler again today, we'll have frost probably Thursday night and that'll be the end of the fresh tomatoes. Sigh.
Oh man.. Fried fish. Eggplant. Grilled Brussels Sprouts. Ox tail. Let's face it. If there is one place on the whole World Wide Web to come get high on food, this is the place.
Before I get to my own foodporn, I'd like to ask each of you to come show me a little love beginning Wednesday on my blog. I'm calling my new feature the 'Food Snob Chronicles.' Hopefully, you'll learn as much as I do when I put on my reporter cap to write these things.
I call these the 'World's Best Eggrolls' because ... Well, it all started about 15 years ago when I threw a whole batch of them in the trash after my wife was honest with me and said "They aren't the best I've ever had, but they're good." I've tweaked the recipe since then. And she also learned to lie to me. All is well now. ;-)
Leave it to my baby girl to make it all better. For her 14th birthday, she asked for my baked potato soup.
Here is a link that might be useful: The Unorthodox Epicure: Confessions of an Aspiring Food Snob
Adam, that is the best looking bowl of Potato soup I've ever seen.
Some of our recent meals:
Pork Schnitzel with fried onions and potatoes.
Ham dinner with acorn squash and potato gratin made with caramelized onions, thyme and chicken broth.
Grilled Burgers
Pizza - Pepperoni and Mushrooms
Wow, I'd like dcarch's shrimp as an appetizer, Adam's soup to start and Ann T's burger, along with a piece of the apple tart she posted on her baking thread. yum.
Instead I had maple glazed pork tenderloin, butternut squash from the garden, and leftover coleslaw.
A few days ago we had the last of the fried fish, leftover tomato cobbler, coleslaw and some mashed rutabaga. I love fall vegetables.
We've been at Elery's, packing boxes because his house went on the market last Monday, we had an offer by Thursday. Because it's a VA loan, although the parties were pre-approved an appraisal and inspection is required. Inspection is tomorrow, appraisal should be ready by next week.
Anyway, we've been packing books, blankets, kitchen stuff, everything we can. If the loan goes through we'll only have 7 days after closing to remove everything, so we're getting a headstart now.
So, breakfast has been a lot of instant oatmeal and cold cereal, lunch has been fast food so many times I don't wnat to think about it. I'm happy to be back home, where I can cook.
Annie - Good luck with that sale; I'm keeping my fingers crossed for you.
Last night was chicken marsala. The production took a while because I was interrupted with kids' baths, wrapping up work, etc. but it still earned a compliment of "best chicken marsala I've ever had, anywhere" from my wife. I'll take a compliment like that any day of the week!
Annie, that is great news on the sale. Nice to sell so quickly.
FOAS, great compliment from your wife. It must taste as good as it looks.
I used up the other half of the puff pastry I made earlier this week and made an old favourite - Poulet En Croute Lutece.
The chicken is topped with a mushroom duxelle and wrapped in puff pastry.
Ann - That looks amazing! So here's the question: even with the "quick" method you used (as opposed to other recipes I've seen that can take a couple days) is there a real benefit to making homemade puff pastry? Aside from the satisfaction of having done it? The ingredients list on the store-bought stuff doesn't look too scary.
I'm standing up, waving my arms and jumping up and down....let me answer.... :)
It's all about the flavor!!! There is a definite difference.
Side note... I used frozen puff pastry for something I took to the Farmers Market and when I started to make the labels I cheated and just listed puff pastry when I should have listed all the ingredients that were in the puff pastry. I sold them all but have not made them since then. When I do, I'll make my own pastry....
FOAS, Homemade puff pastry really does taste better than frozen. BUT, the traditional method isn't worth the effort, in my opinion. Easier to just buy some quality frozen puff pastry. But, I must say that this quick version does taste better than frozen and it is so easy to make. Ready to use after an hour in the fridge. Enough for two tarts or in my case a tart and another dinner. I probably won't bother to keep frozen puff pastry on hand, unless it is my own.
Ann T, Elery is wondering if we priced it too low, we had 5 or 6 people look at it the first week and already have an offer of the full listing price. I'm cautiously optimistic, Elery is still thinking that something will go wrong.
Oh, and thanks for that puff pastry recipe, I'll have to try it. I also think the traditional method isn't worth the final product, but your linked recipe seems much simpler.
FOAS, the chicken looks good, and so does Ann T's. Must be a chicken kind of day.
So, what's for dinner? Yesterday we had grilled tri tip with mashed potatoes and a new recipe for cabbage that contained chilies, tumeric, peanuts, lots of stuff. It was good but as usual for me, I overcooked the tri-tip on the grill.
I made Ann T's stacked enchiladas today and added.....chicken, go figure!
Since I had to pick all the tomatillos because of frost, I also had 6 pints of the sauce for the freezer, I'll have stacked enchiladas all winter!
Elery made some vegetarian chili from Cook's Illustrated, it was very good:
I baked a multi-grain bread to go with the chili:
We had seared ahi tuna one day with brown rice and edamame:
I made popovers for breakfast today and they actually "popped" nicely:
Last night's supper was cider brined pork roast, some of the leftover cabbage and a new recipe that Mother wanted me to make with brown rice, roasted butternut squash, the rest of the peanuts, various cruncy vegetables and a olive oil based dressing. It was good, but I thought it was oily. Elery liked it, Mother liked it, my girls liked it, even Bud and Makayla ate it. I was the only one, I guess, with reservations.
Elery went back home today, the buyers backed out of the house deal. Since they'd put down $1,000 security with the agreement that they'd only get it back if the house didn't pass inspection or their loan fell through, they're complaining. They've accused us of being "deceptive" because Elery didn't tell them that the place was inspected for termites in 1993. Um, that's when Elery bought the place, termite inspection is required before purchase and the report was negative. They also announced that they expected that the appliances would stay and the curtains. That's pretty common but they also wanted the lawn tractor, the snow blower, the freezer in the garage, the washer and dryer and they wanted us to pay to tear the old barn down. Um, no. So the house is back on the market as an active listing and we'll see how long it takes this time.
I started a roaster full of bones for stock this morning so I may can some beef vegetable soup. Cooper had some of the beef from those bones, the rest will be shredded off and added to the soup. I had an egg sandwich, but at least I used homemade bread!
Good looking food...everyone!
Annie, sorry the sale of Elery's house fell through, it sounds like it will sell soon, since there was good response. I think there is a rule someplace that says we always second guess our price.
I made a new recipe for burritos tonight and for once I remembered to take a picture. They were good....
Fantastic pics!!!!
I haven't been making anything news or pic-worthy. Lots of Thanksgiving leftovers, and whipping something up in a hurry.
Annie, I'm sorry about the house, sounds like those people would have been a major PIA anyway, and they'd be forever hounding you with "problems". Taking down the barn, Yeah, I'd jump right on that one!
Good job on the popovers! Wow. I love popovers, and mine sure don't pop like that.
Nancy, your burrito looks so good. Would you share your recipe? I love the healthy salad with it, too.
Jasdip, no problem,glad to post the recipe.
Wet Burritos Recipe
Posted By Bobby On August 15, 2011 @ 12:10 pm In Recipes : 8 Comments
Being a lover of Mexican cuisine it came as a shock to me that I had never heard of wet burritos. After looking over the ingredient list I knew this was something I had to make. If you are not familiar with wet burritos they are flour tortillas filled with a ground beef mixture and topped with a chile sauce and cheese. The burrito filling consists of hamburger, green chilies, and refried beans. What really impressed me about this dish was the chile sauce. This sauce uses condensed tomato soup, enchilada sauce and canned chili. The combination was excellent. If you are looking for a slightly different take on the burrito, give this one a try.
1lb ground beef
1/2 cup onion (chopped)
1 garlic clove (minced)
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chili peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas (warmed)
2 cups shredded Mexican cheese blend
2 cups shredded lettuce
1 cup tomatoes (chopped)
1/2 cup green onions (chopped)
Cooking Instructions:
Step 1: In a large skillet over medium-high heat cook ground beef while chopping up with a spatula or spoon. Cook while chopping until browned. Add onion and cook until translucent. Drain the grease and season with garlic, cumin, salt and pepper. Stir in green chilies and refried beans. Mix until well blended. Turn off heat and keep warm.
Step 2: In a medium saucepan combine chile without beans, tomato soup, and enchilada sauce. Cook until heated through and bubbling. Keep warm.
Step 3: Place a warmed tortilla onto a platter, and spoon about a 1/2 cup of the ground beef mixture onto the center of the tortilla. Roll up the tortilla over the filling. Spoon a generous amount of the chile/enchilada sauce over the top of the burrito and sprinkle cheese over the top of the sauce. Microwave for 30 seconds or until the cheese has melted. Top with lettuce, tomato, and green onions.
(Makes 6 Servings)
Here is a link that might be useful: Blog Chef
Annie, that is one popped-up popover! I hope you'll have better luck with the next prospective buyer.
DH and I are in the midst of working on the political campaigns so dinners have been more of the soup+bread+salad type. We're starting to get ready for our church's November CraftFest by making 250 lbs. of candies last week and it will be pierogie day on Wednesday.
I did make a good dinner yesterday - pork tenderloin with PA Dutch potato filling and leeks with mushrooms.
A friend of DH's was wishing he could taste his grandmother's cannelloni once again. Based on his description and what I remembered of them from Neopolitan Italian restaurants in the 60's, I was able to duplicate a taste of our youth. Main ingredients in the filling were veal, spinach and minced mushrooms. They were wrapped in sheets of fresh pasta and baked in a bechamel sauce with cheese and crumbs on top.
Ruthanna, that was a nicely "popped" batch of popovers. Of course, I don't know what I did different, so it'll probably never work again, LOL. They would have gone nicely with your frittata, that looks really good.
Nancy, we have another "looker" tomorrow night at 4 pm. At least it's on the market, that was a big step. Nice burritos, by the way, I've been hungry for some Mexican food.
jasdip, I think you're right, they'd have been a PIA. Now they are saying we should pay the inspection fee because they didn't buy the house. If we don't pay they're going to sue us for the $350.00. I told Elery I'd had it, we were NOT paying them $350.00 and they could go ahead and sue. I worked for lawyers long enough that getting sued sure doesn't scare me, they can just go ahead and go for it. And they were the very first people that looked at the house. I hope it gets better. Ugh.
On to more cheerful things, like food! We had chickens left in the freezer, so I put them through the grinder and then used Alton Brown's breakfast sausage recipe to make Scotch Eggs, although it was breakfast and not dinner.
I'd been hungry for fish, so Elery baked some cod with panko and we had a celery root and parsnip puree on the side and some red cabbage sauteed with fresh pears. The fish was pretty bland, so I added some Asian sweet chili sauce.
Elery had to go back to the house, a guy is coming tomorrow to pump the septic tank. Cooper and I had pot roast with potatoes and carrots. I'm not crazy for well done beef but Cooper disagrees, LOL.
At least it's cool enough to cook, the summer was awful. Unfortunately, the baseball game got rained out, I thought maybe the Tigers could finish it tonight. It was beautiful earlier though and the cows were enjoying the pasture while it lasts, in a couple more weeks it'll be all hay for them and the horses.
Been trying all week to make this post, last Sundays was the day of our family (of 16) pictures. Taken here at home on our front porch. I offered to fix a lunch afterwards for all of us and can you imagine I got 15 takers.
The menu was simple, deli sandwiches, homemade rolls, pasta salad, hot pizza dip, assorted chips, and don't laugh... mimi tater tots for the little ones and they all were eaten. I always have the fear of not enough food and my DH just laughs.
The homemade rolls was Moonies Buns recipe and I made 4 batches with 10 rolls each. A nice size for sandwiches.
I hardly had any left overs by the time they left.
And then the rest of the story...
With my new Zojirushi BB-Pac20 breadmaker I Have been making bread now for a week. 5 loaves of KA Maple Oatmeal bread recipe, 4 Batches of cinnamon rolls made with Moonies Bun recipe, the 40 sandwich rolls, and Annie1992's Honey WW Bread recipe.
I have a 12 yr old Zojirushi V20 that is trying to die, so we just upgraded to the Zojirushi Pac20, now I have two.
Here is Pic of Annie1992's Honey WW Bread. The loaf was so good.
I have not figured out to send two pics in one post with comments between them. I will work on that. Shirl36
I agree, shirl, those rolls look delicious and the bread looks darned good too. I have an older zojirushi that I use all the time, I'll cry when it dies.
Like you, I have a fear of running out of food. I don't mind having leftovers but I hate to run out. It sounds like you figured it out just right.
What's for Dinner? I'm in the process of making shark cupcakes and hula girls for Bud and Makayla's birthday party tomorrow, so Cooper had leftover pot roast and I had raisin bran. I'd love one of Shirl's rolls instead!
Annie, now that is a beautifully popped popover.
Nancy, thanks for sharing the recipe. I always loved the wet burrito from the Belt Line Bar in Grand Rapids.
Ruthanna, you are the one most responsible for giving me a craving for something. In this case it is your cannelloni. Boy that looks good.
Shirl, I love the buttery shine you have on your rolls and bread.
Sue, glad you are posting and sharing your meals with us again.
Some of what we have been eating:
Roast Pork
Breakfast Quiche with bacon, tomato and cheddar.
Wings and homemade potato chips
Roast Chicken Dinner
Ham, Cheese and Chive Biscuits
Chicken Livers with Onions and Green Peppers
Shirl, your rolls look wonderful. I wish I could have one right now for my lunch.
Annie, I like the idea of cabbage and pears together. I hope you took pix of the birthday cakes.
Last night, we had chicken Tetrazzini and a kale and golden raisin salad.
ruthanna, the cabbage and pears were a very nice mix, I'll make that again. How did you make the kale salad?
Ann T. those biscuits look wonderful, I may have to make biscuits for breakfast. The chicken livers look good too, but will have to wait. We "processed" 25 chickens yesterday and after plucking and cleaning them all, I just don't want any right now. We have 25 more to do next week. (sigh) I must have lost my mind, ordering 50 baaby chickens!
Anyway, what's for dinner? Um.....chicken. Yeah. BBQ'd chicken in the smoker, with kale from the garden and a vegetable "stew" with lentils and butternut squash.
This wasn't for dinner, it was breakfast. I used Alton Brown's recipe for seasoning breakfast sausage but used ground chicken in place of pork. It was very good, good enough that we ground another 10 pounds of chicken. I also remember someone had a chicken burger recipe with Thai flavorings, I'll have to look that up.
As some of you may remember, I have a nephew-in-law (is that a relative?) who lives at the farm and takes care of my animals, my fence, etc. He managed to shoot a 4 point buck in the back of the hayfield and was packaging that while Elery and I were processing chickens. In return for a couple of chickens he gave us the venison "backstrap". Elery loves venison so we went home and cut some medallions then marinated them. Elery seared them quickly in my cast iron pan and with a baked sweet potato from the garden made a nice meal:
Saturday was the birthday party. Ruthanna, you KNEW I'd take pictures. (grin)
Makayla wanted a tropical theme, Bud was somewhat underwhelmed until we started talking about sharks and their possible victims. So......I made hula girls from chocolate cupcakes:
A strawberry cake with strawberry mousse filling and decorated with gummy fish, since any cake that also utilizes candy is a good thing for a 7 year old boy:
And finally, the shark cupcakes, made from the good old Hershey's recipe, I've never found one I like better. The shark mouths were "edible images", simply peel off the backing and stick to the top of the cupcake. These sharks, though, had victims......(cue music from "Jaws")
I liked the strawberry cake, made from scratch and containing strawberry puree, but the littlest guest preferred the Hershey's chocolate cake:
And I'm not gonna argue with that little guest, she's too darned cute!
Ann, all your meals look so tempting and you reminded me that we haven't had chicken livers for a while. If they're nice, I'll be getting some on Friday to have this weekend, unless Annie wants to give me the 25 from her last batch of chickens.
Gellchom posted the kale salad last year and I've made it quite a few times. I also used the same dressing on a spinach salad with apples and walnuts.
Makes 4 servings (sez she; I think more)
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Scant 1/2 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
6 to 8 ounces kale (I use more; there's plenty of dressing)
1/4 cup golden raisins
1/4 cup toasted pine nuts
Whisk together olive oil, lemon juice, syrup, mustard, salt, red pepper flakes and black pepper in a nonreactive bowl. (The dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)
Remove and discard the tough stems and center veins from the kale leaves. Then cut the leaves crosswise into 1/2 inch-wide strips to yield 6 cups well-packed kale. (I often just chop up the leaves rather than worry about pretty strips; it's a LOT quicker.)
Place the dressing in a salad bowl and whisk well. Add the kale and toss to coat greens thoroughly with dressing. Divide salad evenly and mound on 4 salad plates. Garnish each serving with raisins and pine nuts. (I like to serve it in a big bowl instead of on individual plates, so I just put the raisins and nuts on top and eventually it all gets tossed together.)
I love those cupcakes, Annie, and it looks like your GD does too.
Thanks for that recipe, Ruthanna. I remember when Gellchom posted it, but I didn't have quite the harvest of kale then that I do now!
Yes, maddie loved those cupcakes. But then again, she loves any cupcakes, LOL, so that's not an endorsement. (grin)
So, what's for dinner?
We had a corned beef brisket with cabbage and potatoes one day:
Elery started a container of kim chee:
One night I made some butter chicken, coconut curry vegetables and a pasta/farro dish:
I took the leftovers from the pasta and made some pesto using kale in place of basil. I like basil but I think pesto tastes too strongly of basil, I liked this better. Italian sausage on the side:
tonight we had October beans that Elery grew a couple of years ago, along with a loaf of bread from Bernard Clayton's bread book. It was a batter bread filled a mixture of cheese with a bit of hot sauce. I didn't have cheddar so I used Dubliner:
I had the beans in the crockpot cooking all day while Elery and I went to get our flu shots. The bread was very good, but made a huge "loaf", baked in a tube cake pan:
I think I could toast it on a baking sheet in the oven and it might make a pretty good grilled cheese but that cheese in the middle might be problematic.
Ann T, it is a yeast bread, but only needs to be beaten with the dough hook, no kneading required. It's very good, but hard to make grilled cheese because of the cheese filling. Also not good in the toaster, LOL.
Your roast pork looks delicious. I'm going to get some pork shoulder in the smoker this week, Amanda's 30th birthday party is Saturday. She wants pulled pork, homemade buns, a chocolate cake with peanut butter frosting. She's easy to please!
Wow, no one's eating?
I can tell you that I have been, although I left my camera at Amanda's last weekend when we had her birthday party. Now it's time to catch up!
Yum, Ann T, I love sesame chicken. I ought to make some, I sure have enough chicken! As for the cheese bread, I finally figured out how to toast it. I didn't use the toaster because the cheese just melted down into the bottom so I plopped it into a hot dry cast iron skillet, worked like a charm! (picture is a couple of meals down)
Amanda was 30 last Friday, so we had a party. You know how we are, any excuse to eat, LOL. I took two pork shoulders out of the freezer, 17 pounds worth. I spread them with mustard, made a rub from paprika, salt, pepper, brown sugar, garlic, some other stuff and smoked them at 230F for 6 hours, until they were 165F internally. I removed them, wrapped them in foil and put them into the refrigerator. On Saturday I plopped them into the big Nesco roaster and finished them to about 200F. When they shredded nicely I made pulled pork. I didn't think to take a picture afterward, here they are before.
I also made one of Amanda's favorite cakes, the Hershey's chocolate layer cake. Four layers with peanut butter frosting and a coating of dark chocolate ganache:
Elery made some kimchi. Or is that kim chee? Anyway, his gallon jar of vegetables became 2 quarts of some seriously hot stuff:
the kids and I baked some halloween cookies:
One day we had corned beef and so I made corned beef hash to go with our eggs and homemade cheese bread. I had to toast the bread in a hot skillet because the cheese layer in the middle tended to melt, but it was good.
I used the leftover corned beef to make a kind of odd calzone, and some leftover butter chicken to fill another one:
Since we've picked up this yar's pork, there's kind of a pork theme going, I butterflied a loin roast, flattened it and stuffed it with apples and cranberries, served with butternut squash and mashed rutabaga:
tonight Elery put some glazed salmon on the grill and we had that with sauteed brussels sprouts and quinoa.
Yes, we have been eating well. Last night I made some rye bread and tomorrow we'll probably have salmon patties made from the leftover salmon and some homemade rye bread.
So, what else is for dinner?
Annie, you and Elery certainly have been eating well. I love Kimchi.
Halibut season closed yesterday. So the last of the fresh halibut will be coming in off the boats today.
Decided to make a Cioppino for dinner last night with all fresh seafood.
Dungeness Crab, halibut, clams and mussels. Lots of crusty baguette to sop up the wonderful broth.
caminnc, I agree.
Ann T, that Cioppino looks delicious. I really like halibut, it's one of my favorite fish, but I've never had it fresh, only frozen.
There's an Open House tomorrow by the real estate company, so we'll go to Ann Arbor and stop at Trader Joe's and the Asian market, then maybe Horrocks before we start back to my house.
dinner tonight was at Elery's son's, since we didn't want to mess the house up by cooking. Chicken breast, salad, breadsticks and some of the peanut butter filled chocolate cookies that I brought with me. It was a whole lot better than fast food.
Ann, your Cioppino photos should be in a magazine. Beautiful!
Between cleaning up Sandy's aftermath, the election, and preparing for our church craft show last weekend, the only good dinner I remember making was a chuck eye pot roast with carrots, turnips and mashed potatoes.
I finally got back into my regular cooking mode today with a baked marinated chicken breast and butternut squash custard.
I had made a variety of baked goods for the fair. Fastest sellout were these marshmallow fudge cookies.
Oxtail in progress. Browned, red wine, rosemary, garlic, salt and pepper. Simple. The lid of the pressure cooker is about to be closed for 90 minutes at high pressure, equivalent to 6 hours' slow cooking.
Improvised chicken and mushroom cream sauce using gluten-free flour. The stuff thickens effectively, though it isn't bleached so the sauce is a bit more yellow than I'd like. Next time I'll use corn starch. Used leeks instead of onions, a more delicate flavour I think. Was served with gluten-free (corn) noodles, which are not bad although, frankly, not very good either. Still looking for a good gluten-free pasta.
After a few weeks of not much cooking going on, I made Lidia's Italian American Meatloaf last night. Her program was on our PBS station Sunday afternoon. It turned out to be a very delicious take on meatloaf. I will make it again; maybe make some mini-loaves to freeze.
Here is a link that might be useful: Lidia's Italian American Meatloaf
Anne_T, Many gorgeous dishes, especially the oxtails.
John, your oxtail ain't bad either.
Ruthanna, I made broccoli and chicken breast too. I admit yours look better.
Pretty.gurl, very pretty Mexican Stuffed Pepper.
Annie, there is love in all your dishes.
Nancy, delicious burritos.
shirl36, Nice bread!
FOAS, you deserve "best chicken marsala I've ever had, anywhere" from your wife.
Various simple dishes in the past few days.
Odds and Ends Pork Shoulder with Asparagus
Pulled Sous Vide Flank Steak with Broccoli Stems
Sous Vide Chicken Breast, Asparagus, Tapioca in Baked Kabocha Squash
John and Ann T, you remind me there are oxtails in the freezer, I should make some.
Ruthanna, is that squash custard kind of like pumpkin custard? Sweet? Or is it savory? It looks good and very interesting, since I grew a BUNCH of butternuts this year.
dcarch, I do love my family and I love to cook, so I guess there IS love in it all, although Ashley would not have agreed during those times when I was insisting that she eat her vegetables, LOL.
Is that wasabi on the chicken or a puree of the asparagus? And what makes the tapioca red? I have a bag that Elery just bought at the Asian market and it's the large tapioca, so now I have to find something to do with it.
OK, so what's for dinner? We've had a conglomeration of things this week, very "multi-cultural", LOL. Plus, they've done some significant changes on the photobucket website, so I'm finding it time consuming to beat the darned thing into submission, but here goes. Forgive me if the pictures are not the right size, I'm working on it!
I got a great buy on cabbage at a local farmer's market, 13 cents a pound. Mine didn't do well in the heat, so I bought 25 pounds and promptly packed 20 pounds of it with salt for sauerkraut. Then I made cabbage rolls. Some I cooked on a bed of homecanned sauerkraut, with a sauce made from my homecanned heirloom tomatoes. The filling was half grassfed beef and half homegrown chicken, ground. Grandma always made mashed potatoes with cabbage rolls, so I had to do that too, with a slice of bread.
the bread was very good, a King Arthur flour recipe that was new to me but sounded good with parmesan cheese and black pepper. It was very good with supper, but it's wonderful toasted. Crescia al Formaggio, an eggy cheesy bread:
One evening we had salmon burgers on toasted buns with home canned sweet pickle slices and another night we had some locally raised pork chops with some homecanned beets and a side of very convoluted nasi goreng, something Sheshebop taught me to like. I used edamame in place of the peas, and copious amounts of kecap manis:
Finally, we had a meal of venison and broccoli stir fry with rice and a steamed spinach filled Chinese bun. The stir fry was good, as always, it's a favorite of Elery's, but the bun was one of the most non-plus things I've ever tried. The dough had a cottony texture and no flavor at all, and the filling seemed made with very fibrous greens and something else I couldn't identy. Those were tossed into the bucket for the chickens, neither of us nor Cooper would eat them. Since I've never had a steamed bun I don't know if that's how they are supposed to be, but somehow I doubt it.
We roasted a homegrown chicken, this was not one of the broilers we raised specifically for the purpose, it was a young rooster who was sent as an "extra" when we bought the laying hens. A nice size, but even at 5 months of age he would have benefitted from a braising instead of the rotisserie. We had a side of fresh brussels sprouts and some quinoa simmered in chicken stock along with Elery's pink half runner beans:
We had to have at least one dessert in there, so I made some cookies to take to Elery's grandkids. The peanut butter filling is rolled into a ball, the chocolate dough is shaped around it and the cookie is flattened and then sprinkled with sugar. They were good with coffee and the grandkids loved them, as did their parents, LOL.
OK, I'm caught up. What else is for dinner?
Annie, I have to laugh. That roasted homegrown chicken sitting on the table, looks like it is clapping its hands (wings) watching you going crazy cooking!
You know, those steamed Chinese buns may go very well with Jacques Pepin's steamed turkey, LOL!
No, that is not wasabi sauce on the chicken breast.
For some reason,cooking always ending up trying out ideas for me. I got some very nice asparagus, which was interesting in this season. But they came with tough stem ends. The first dish shows if I peel them good and cook them separate, they are very edible.
Then I was wondering with all the fiberous asparagus peelings, perhaps I could make that into a sauce. So instead of the compost bin, the blender they went. With a few other ingredients, The green asparagus sauce was pretty good.
The Flank Steak with Broccoli Stems dish is a anti-social dish against all those people who only use flank steak cut across the grain and people who throws away broccoli stems, the best part of broccoli.
Annie, I love when you post all of your meals together. I like the sound of that loaf of bread. You can't go wrong with Parmesan cheese and black pepper.
I made Moe one of my infrequent salads.
Gorgonzola, Candied Walnuts and Pomegranate.
A late breakfast
Steak Frites
And my version of Clam "Chowder".
Yum, AnnT, the clam chowder looks especially good and I really like the shape of that bowl.
Here we had dinner that we'd been working on all day. We boned a turkey, flattened it, rolled it up with a filling made of ground chicken, eggs, cream, bread crumbs, seasonings. It was a recipe courtesy of a Todd English video.
Elery liked it well enough that I think we're making it for his family's Christmas meal, although I think the stuffing would benefit from the addition of some chopped apples and maybe some dried cranberries and since his daughter has celiac disease and cannot have gluten, I'm going to go with cornbread in the stuffing. So, maybe cornbread, cranberries, apples, perhaps pecans? I'll have to think about that.
Ours we had with sauteed butternut squash from the garden and some of the leftover nasi goreng from a couple of nights ago.
Ann t, Dcarch, Annie
Wow! those plates look so delicious!!! I would like to try every single one of them. A lot of thought and work involved in those dishes, it is great to learn from the masters of the fine art of cooking!
Here is my humble contribution this morning for a potluck, heirloom tomato caprese salad, to be used later with a sun dried tomato dressing and a zucchini bread.
Silvia, you are not a very nice person!
Teasing us those incredible heirloom multi-color succulent big beef steak tomatoes from your own garden, when all we have are rotting green tomatoes in the basement, how cruel! :-)
The zucchini bread slices will be gone in 15 minutes if you lay them out in front of me.
Silvia, I also envy you those tomatoes, mine are long gone here in Michigan.
There's always next year, though, and I still have bok choy in my backyard garden here in town. That stuff lived through the snow we had the other day, tough stuff indeed!
Dcarch - All your pictures and Annie's showing the chickens also got me wanting my own chicken. I did not take the bones but it was still good,lol.
Dinner tonight, roasted small chickens
And a simple salad from the garden
When you are in the South, you get to eat Southern food, collards from my garden
Annie - I love bok choy, I am growing a baby Chinese cabbage this season that I really like.
Picked up some saba (mackerel) at the Asian grocery.
Mackerel is one of my favorite sashimi fish, but at home I cook it. Filet the fish, which is most fun part of this dish. Dissecting fish is fun! Remove errant bones, which is a pain. When I was a kid, we didn't bother with pulling out pin bones, and I find it irritating that today's diners need every last bone removed. The process tears up the flesh. You can do it after cooking, when the bones don't cling to the flesh so hard.
Marinate the carefully deboned filets in sake, which eliminates any fishy taste, important for SWMBO. Then poach filets in a miso broth, which tonight was leftover chicken stock instead of dashi - lazy! - green tea - not enough stock - and white miso paste. Poach just like you'd do an egg: turn off heat, let the broth cool to 180, slip the fish into the broth and leave it for two to three minutes. The filets will curl up around the skin, that's okay. Then lightly salt the filet and sear it, skin side down, in a hot pan with plenty of oil (or a well seasoned cast iron pan with a little bit of oil). The curled filets will relax, with a bit of gentle spatula petting. Finally, portion and coat with sauce. Again, it being lazy night, this is store-bought Yoshida sauce.
The other stuff is purple yams, carrots, and mushrooms, all pan fried.
Yum, Silvia, I love collards. My husband is from Tennessee, he loves them too and oddly enough, never adds meat to his, I always add smoked pork hock or another "pig product" to mine.
John, I just realized I've never seen a mackeral that wasn't in a can! For some odd reason, I thought they were huge fish. It looks good, I never met a fish I didn't love.
So, What's For Dinner? A couple of days ago I found some turnips for $2. A fifty pound bag of them, LOL. Also a 50 pound bag of parsnips for $3. They were meant for deer bait, that's what the local producers do with oddly sized produce that doesn't meet the exacting standards of consumers, who can't stand something too big or too small or too strangely shaped. Very odd indeed, but I benefitted, so I'm happy. I also bought half a bushel of rutabaga at the local farmer's market while looking for potatoes, so I cut up one of each for supper, and quickly seared a grassfed ribeye in my cast iron pan:
Elery has been experimenting with kimchi, he loves the stuff. Gina told me to try cucumber kimchi, so I did, it was sitting in the fridge in a quart jar waiting for a good use. I decided to make Upper Peninsula Cornish pasties for supper with venison, onion, potato and rutabaga and Elery decided that kimchi would be the ideal accompaniment, LOL.
The pasties were moist but not runny and the pastry came out flaky and crusty:
Elery was right, the cucumbers were a nice accompnaiment, not too spicy, but cold and crunchy and a bit salty. I was surprised. I'm a heat wuss, so I had a cube of cucumber with a bite of pasty, LOL:
Elery says he doesn't think anyone else in town had pasties and kimchi for supper. Somehow, I think he's right...
Silvia, I'm not a big salad fan, but I would be happy to eat both of yours. Especially that gorgeous Insalata Caprese.
John, unlike Annie, there are very few fish that I actually like. Unfortunately, Mackerel isn't one of them. Which is too bad, because your presentation looks quite delicious.
Annie, as always, perfectly cooked steak.
Roast leg of pork (This was actually Moe's breakfast). We had breakfast for dinner the night before, so since I was up early I put the roast in the oven and made dinner for breakfast. I took some with me to work and had mine for lunch.
I baked baguettes on Monday.
For lunch we had escargot with slices of baguette for dipping up all the wonderful parsley, garlic and butter sauce.
Baked again yesterday - Bagels.
Bagels with cream cheese and lox for lunch.
Annie - Those pasties look so yummy! I don't remember eating them. I am going to get one of these days yours and Ellery's recipes for cooking collards, I love to try new ways of cooking.
Ann t - I love, love your well presented dishes! You have an eye for beauty, eating at your house must be a pleasure and you always tempt me with those breads, they are works of art just as those wooden boards.
Teresa - Thank you, I love vegetables and fruits and at this time of the year I have an abundance of greens and tomatoes for my salads, also citrus. I just use a simple dressing of 1 part red lime or meyer lemon to 3 parts of extra virgin olive oil, kosher salt and fresh ground pepper to taste.
Wow, this is loading slowly, maybe all the pcitures. Soon we'll be starting a new thread anyway.
Silvia, pasties are an Upper Peninsula "thing", the miners up there carried them for their lunches, they could be warmed on a shovel over the fire. They are really Cornish pasties, but here they're just U.P. Pasties.
So, no one is eating or have we expended all possible calories for Thanksgiving? (grin)
I've been eating pretty well here. We've had shrimp with baked sweet potatoes, those purple ones I got at the Asian market after Sylvia said she grew them. I expected them to be purple in the middle but they weren't, they were white. Odd, but very good. Elery especially liked them and said they tasted like the white sweet potatoes he had when he was a kid.
We had breakfast one evening, with homemade chicken sausage, fresh eggs, potato patties made of leftover mashed potatoes and toast from homemade bread.
tonight we had ahi tuna, grilled rare, with roasted fingerling potatoes from the garden and parsnips from that 50 pound bag I bought for $3.00.
With that we had a salad of chopped romaine, avocado, fresh pineapple and some of Gina's cucumber kimchi. Honey mustard dressing made with some of my homemade yogurt and it was surprisingly good.
Other than that, I took the last of the Meyer lemons beachlily sent me a few weeks ago and made some lemon curd, and I had the obligatory Thanksgiving meal, which I'll post pictures of later.
Happy Thanksgiving, everyone. Now, what's for dinner?
Thank you Annie for explaining the pasties to me, I will try them one day for sure.
And you are amazing, all your dishes look so delicious! You probably had a different variety of sweet potato than mine, they are so many different kinds, I am glad that Elery like them, he is a good sport.
After making the turkey and having all turkey days recipes, we tried to stir away from that and made a very simple dishes, they are pale compared to yours.:)
Made BLT sandwiches with grilled bread and aioli sauce, more bacon is underneath the lettuce,lol.
Scalloped potatoes
I had them simple with roasted tomatoes
Hazelnut, strawberry crumb pie
Great pictures Silvia. I like how you did your scalloped potatoes - springform or tart pan?
And your BLT looks amazing. We had the same thing for breakfast this morning. I split and toasted a homemade baguette.
What we have been eating:
Buttermilk Biscuits with Sausage gravy for me.
Moe had his topped with poached eggs.
Wings and Salad
Simple Tossed Salad
Peppercorn Steak with baked tomato, Parisienne Potatoes and broccoli.
Breakfast for Two - Toasted Bacon, Lettuce and Tomato Sandwich on homemade baguette.
Wow, I agree, the scalloped potatoe3s look delicious and much neater than mine do, just spooned onto plates!
The BLTs are calling my name, both of them. Sigh. No fresh tomatoes here, I'll have to wait for, oh, 7 or 8 months, LOL.
I had vegetable soup and a sandwich made with leftover tuna for supper. I'm spending tomorrow with Maddie, Ashley has a 12 hour shift so I doubt I'll cook much and Elery has a head cold so nothing smells or tastes good.
I'll just have to come here and drool...
What, no one is eating?
When I get my new computer whipped into shape (I've ben watching YouTube videos on Wndows 8, LOL), I'll post pictures. Well, when AT&T manages to get a reliable internet connection again too!
Dinner tonight was leftovers. I had some ribs from a couple of days ago, pinto beans, mashed rutabaga and red cabbage with pears, quite an odd conglomeration.
I've got some cookie dough in the freezer and venison jerky in the dehydrator and tomorrow is Makayla's "Holiday Concert" so I'll do that after I take care of Stepmother.
I've got some pictures of prior meals but haven't been able to get them off the camera and onto the computer yet!
I had some mac-n-cheese last night if that counts, without pictures. I'd eat your odd conglomeration any day. Just one question, did you eat any biscotti with it? Looks like I sure missed a row! But glad you're still posting. I'd eat anything you made. Tonight? Dunno. Prosecco maybe. And chocolate! If I could, I would.
Rob, I was just in a snit, I'd had a long difficult day with the computer, the internet connection, an $800.00 repair to the water pump at the farm, I wasn't happy and just didn't want to deal with it. I'm fine and sorry I started such a row, I'd normally just shrug that off.
Dinner? Lobster bisque at my favorite dive bar, Schuberg's. Makayla's class had their "holiday concert" and she had a speaking part, all 4 sentences, LOL. Then they sang and danced. "Jazz Hands" and "White Christmas". It was a bit......different.


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In Colombia, some FARC rebels ready to quit
In a startling development, more than 700 imprisoned rebels have renounced the Revolutionary Armed Forces of Colombia, or FARC, and are calling on the guerrilla army to make peace.
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I can't start a remote device session.
I'm using windows 8 and I tried with IE and Firefox. I have the latest Java version but when I try to start a session the applet starts, I see the window but not the device screen.
In the applet bottom: "Establishing connection to Nokia xxxx from 195.134.240:100 via TCP/IP". is it a firewall problem?
I tried with a lot of devices but the result is ever the same.
Edit: I tried to disable the firewall but it doesn't work yet


text:
Civil War Photographs Postcard Book
Click on image to enlarge
The nation's most terrible conflict, the American Civil War grew out of decades of increasing tension between the North and South, abolitionist and pro-slavery factions, secessionists and those who believed in the inviolability of the Union. Sparked by the election of Abraham Lincoln as sixteenth president fo the United States, on a Republican platform that opposed the spread of slavery into US territories, the war burst into flame at Fort Sumter in the Charleston, South Carolina, harbor on April 12, 1861. It lasted for four rending and destructive years that determined the future course and character of the United States. More than three million Americans joined the military in the conflict; and the exploits of its heroes and heroines--military and civilian, Union and Confederate, black and white--have become a lasting source of strength, knowledge, and pride to the Americans who have followed them.
This book of postcards contains reproductions of 30 photographs selected from the collections of the Library of Congress.
Description: 30 photographs. Postcards are bound together in a handy collection. Printed on heavy card stock. Postcards are oversized and may require additional postage. 4 3/4 x 6 1/2 inches.
Price: $9.95
Availability: Ships in 2-3 business days
Product #: 21405003
Go Back


text:
Murray Feiss F2533/6SGW Semi Gloss White Peyton 6 Light Wrought Iron 1 Tier Chandelier
Offer Ends
Technical Specs
|Installation Guide
|Specification Sheet
|Backplate Diameter
|Bulb Base
|Candelabra (E12)
|Bulb Included
|Bulb Type
|Canopy Diameter
|Chain length
|Chandelier Type
|Candle Style
|Energy Star
|French Country
|Light Direction
|Up Lighting
|Number of Bulbs
|Number of Tiers
|UL Listed
|UL Rating
|Dry Location
|Watts Per Bulb
|Wire Length
This product has additional required/recommended options. To configure, add to your cart.
Bulbs recommended
- Fixture housing is constructed of Steel ensuring years of reliable performance
- Ultra secure mounting assembly
- Fixture Sends Illumination in an upward direction while also providing ambient illumination for the entire room
- Bulbs are not included with this model - upon checkout bulbs will be offered
Lamping Technologies:
- Bulb Base - Candelabra (E12): The E12 (Edison 12mm), Candelabra Edison Screw (CES), "Candelabra" is a term for the small-based incandescent light bulbs used in luminaires made for lighting and decoration.
- Compatible Bulb Types: Nearly all bulb types can be found for the E12 Candelabra Base, options include Incandescent, Fluorescent, LED, Halogen, and Xenon / Krypton.
- Number of Bulbs: 6
- Bulb Base: Candelabra (E12)
- Bulb Type: Incandescent
- Bulb Included: No
- Watts Per Bulb: 60
- Wattage: 360
- Voltage: 120
- Height: 26.25"
- Diameter: 23.5"
- Canopy Diameter: 5.5"
- Backplate Diameter: 5.5"
- Chain Length: 60"
- Wire Length: 180"
- Energy Star: No
- UL Listed: Yes
- UL Rating: Dry Location
- UL Listed - Indicates whether a product meets standards and compliance guidelines set by Underwriters Laboratories. This listing determines what types of rooms or environments a product can be used in safely.
Established in 1955, Murray Feiss began by offering a small assortment of porcelain figurine lamps that were topped with his mother's hand-sewn lampshades, and the brand has evolved over the years into one of the country's leading manufacturers of decorative lighting products. As always, we strive to deliver an expansive selection of beautiful designs, accessible price points and exceptional customer service -- attributes that were all near and dear to Murray Feiss when he founded this company and remain equally important to us today as we look toward the future.
Additional Murray Feiss Links
- View Manufacturer Warranty
- Shop All Murray Feiss Products
- Shop All Murray Feiss Peyton Saltspray Collection Products
Our SKU: F2533/6
This product is listed under the following manufacturer number(s):
- Black
- Semi Gloss White
*Denotes a finish or option that has been discontinued
1 Question from the Community
The Murray Feiss F2533/6 is hard wired fixture. It does have to be mounted to a box. It will not include a plug. This can be mounted at the ceiling, then swagged on to a hook with the chain.
can this be swagged or does it need to mounted to a box?
A. The Murray Feiss F2533/6 is hard wired fixture. It does have to be mounted to a box. It will not include a plug. This can be mounted at the ceiling, then swagged on to a hook with the chain.
Murray Feiss Peyton Saltspray Collection
Other Products In The Murray Feiss Peyton Saltspray Collection
Murray Feiss F2820/4
Peyton Saltspray 4 Light Mini Chandelier$120.00-$255.00
Murray Feiss WB1486
Peyton Saltspray 1 Light Reversible ADA Flush Moun...$79.00-$80.00(4)
Murray Feiss F2534/6-3
Peyton 9 Light Wrought Iron 2 Tier Chandelier$615.00-$615.00
Warranty Info
Feiss Import LLC warrants its products are free from defects in workmanship and materials. Such warranty is in lieu of all other warranties, including without limitation, any implied warranties of merchantability or fitness for a particular purpose. "Feiss" at its sole option, will repair or replace, a "Feiss" product, defective in workmanship or materials. Such repair or replacement is the sole and exclusive remedy against "Feiss" and is limited to one year from the date of shipment. "Feiss" reserves the right to determine whether to repair or replace. No charge back, or charge for labor or material, that does not have "Feiss" prior written approval, from "Feiss". "Feiss" will not be responsible for any consequential or incidental damages in connection with any breach of its aforementioned warranty. "Feiss" does not make any warranties whatsoever and therefore, will accept no responsibility or liability whatsoever, for any products subjected to inappropriate application, installation, modification, or any manner, not in accordance with "Feiss" written or implied instructions. No representative, employee or associate of "Feiss" has any authority to bind "Feiss" to any warranty concerning goods sold by "Feiss". This is the only enforceable warranty, provided by Feiss Import LLC.


text:
Lee University recently announced
Justin Arnwine as the 2013 recipient of the Charles Paul Conn Award. Lee
President Dr. Paul Conn recognized him for this honor during the May
commissioning service.
This award is given to a Lee senior
who demonstrates the greatest promise of achievement in graduate or
professional studies after graduating from Lee. Established in 1996, it is
named after Lee's sixteenth president. Each department may nominate one student
for the award, and from these nominees a winner is selected by a faculty vote.
Arnwine, a native of Knoxville,
Tenn., graduated from Lee on May 4 with a Bachelor of Arts in Biblical and
Theological Studies.
"It's not hard for us to look ahead
and see Justin's future as an outstanding scholar," said Dr. Rickie Moore,
chair of Lee's Department of Theology.
Arnwine says his life's calling and passion is "to
teach the languages of the early Church and to preach the Gospel of our Lord
Jesus Christ through the faithful work of scholarship."
While at Lee, Arnwine received the
Zondervan awards for Hebrew and Biblical languages in 2012, and was most
recently named the Theology Departmental Award winner for 2013, given to one
graduating senior. He was also chosen for the department Greek award in 2011.
Arnwine has been a member of Phi
Eta Sigma National Honor Society, the Alpha Chi National College Honor Society,
a participant in the Poiema Scholar Retreat, and a Centennial Scholar for all
four years. He also worked as a teaching assistant for Biblical Hebrew and
attended the Biblical Lands Study Tour.
"One thing that fuels our faith in
Justin's future is the deep sense of calling that drives his academic work,"
said Moore. "It reveals an attitude of humility and service. When it comes to
promise for distinction in graduate studies, we have no doubt about the bright
future ahead for Justin."
Arnwine received a tuition
scholarship from Vanderbilt University for the Masters in Theological Studies
program which he will begin this fall.
1120 N Ocoee Street
Cleveland, TN 37320-3450


text:
Results 31 to 45 of 686
Thread: The Grammar Query Thread!
September 1st, 2002, 09:05 PM #31
I don't think your book will be knocked back if you are using " rather than ' (or vice versa). That would be up to the publishing house rules anyway... basic grammatical errors relating to word usage, however... now that could see your manuscript tossed!
September 3rd, 2002, 02:55 PM #32
- Join Date
- Feb 2001
- Location
- Sheffield, South Yorkshire, UK
- Posts
- 220
Just an idea, but perhaps you should specify if the grammatical rule that you're talking about refers to American English or UK English. Despite their similarities, the two are different in a number of ways...
For instance:
In American English, it is acceptable to say: I lost my hat. Did you see it?
In UK English, this is grammatically incorrect. You should say: I've lost my hat. Have you seen it?
The reason for this is because, in UK English, only the present perfect should be used for a past action that has a present result. In American English you can use present perfect or past simple.
Hope that makes sense!
Anyway, as I said.. When giving tips on grammar you should specify which variety of english it applies to.
September 4th, 2002, 04:05 AM #33
Writing in Australian English can be a little confusing whilst reading books written in British or American, and using non-Aussie word processor.
September 4th, 2002, 05:06 AM #34
Just a note on " and ' from the US perspective:
" are used in dialogue. When a character is making a speech and quotes someone or something else ' are used to set off the quotation.
I try to reread Strunk once a year to make sure my grammar hasn't slipped.
September 4th, 2002, 06:00 AM #35
Practise, and Practice.
I assume Practice is the place where one Practises?
But do I go to piano practice, or do I go to piano practise? (or would that second one be like saying do I go to practise (on the) piano?)
Double checking here -this one always gets me!
September 4th, 2002, 11:37 AM #36
There is a small press publisher who tells you very clearly in their submission guidelines that they intend to randomly pull four pages from what you send them (they only want 25 pages) and check them for errors. If they find 1 error per page they will not read the rest, and send it all back to the author.
They also state that you must mark your envelope 'slush pile' when you send it in if you are not represented by an agent. There are quite a few other obnoxious requirements in their guidelines as well by the way.
So, they expect you to be an author and an editor, in addition to being an agent and a working person. But, the lesson is a good one I suppose. They probably do not have the time or personnel to edit these things themselves.
I just wonder why they need to be so condescending.
September 4th, 2002, 02:31 PM #37
- Join Date
- Sep 2002
- Location
- Bradford, West Yorkshire, England.
- Posts
- 28
Oh Gemquest, you MUST be yanking my chain!
Are you saying that there are publishers out there who consider one bleeding spelling mistake to be more important than the story?
Tha nives lookt very sharp........
'Sorry Mr S King, but your story contains some mistakes, please submit your story somewhere else'
Do these Guys think they are Gods?
September 4th, 2002, 02:43 PM #38
I am being perfectly serious! Go and take a look for yourself at the submissions guidelines:
scroll down to the last topic box titled 'proofing' and read it!
Their entire attitude is a bit shocking.
September 4th, 2002, 02:58 PM #39
- Join Date
- Sep 2002
- Location
- Bradford, West Yorkshire, England.
- Posts
- 28
Hmm, a website with all the top sf authors plus it's updated every day. wow!
September 4th, 2002, 03:05 PM #40there are publishers out there who consider one bleeding spelling mistake to be more important than the story?
Publishers and swamped with submitted work. They have to cut somehow, and that is one way they would do it. Once your are established (like S King), you can start to relax, but not before...
September 4th, 2002, 03:19 PM #41
- Join Date
- Mar 2002
- Location
- In the Shire
- Posts
- 4,224
- Blog Entries
- 42
I like that publishers style!
Did you read the "rants" on the home page....
Most of what is on the submissions page is standard submissions stuff anyway... If you don't do it that way , you are lost before you start.....
The manner in which it is written, least to me shows the publishers tongue is firmly in their cheek, or maybe I have a strange sense of humour.
September 4th, 2002, 03:22 PM #42
That analysis would be fine if an author was expected to also be his/her own editor. But, particularly in the case of Stone Dragon Press, the senior member states clearly that his primary love is the editing of the authors he works with. If he expects the manuscript to be error free, then it is certainly not grammar he loves to edit!
I am all for taking tremendous care to edit and correct what you write. But, even the best miss things. I would not be quite as unbending as to discard anything that has more than one error per page at this stage of the process. How many published books do you read that have glaring errors in them? I see it all the time. I am not making excuses for errors, but I am just a little more tolerant I guess. There is plenty of time after the publisher decides he/she wants the book because the story is great and the writing is wonderful to correct the mistakes.
September 4th, 2002, 06:05 PM #43
- Join Date
- Sep 2002
- Location
- Bradford, West Yorkshire, England.
- Posts
- 28
In a way I'm glad I've looked at this thread. Although I'm not too sure how I feel about publishers expecting MS submissions to be degree level English perfect, in the end there is bog all I can do about it.
If one publisher does this then I suppose most publishers will be similar.
I know my command of the English language is below standard, that does not bother me too much (f7 is my best friend )
I does not bother me too much because I cannot stop writing, the ideas, plot lines, wierd thoughts do not stop.
So once I am happy with the book, I'll get someone else to go through it before it gets submitted.
September 4th, 2002, 08:33 PM #44
- Join Date
- Aug 2002
- Location
- The world behind you...
- Posts
- 74
Just a little query. If we want to show possession of an object to a guy named Valdez do we say "Valdez's" or "Valdez' "?
September 4th, 2002, 10:03 PM #45
I'm pretty sure it's the first one.


text:
Producers have excess products like overruns or packaging changes.
Grocery Outlet helps out by buying up that excess inventory at big discounts.
These discounts get passed on to shoppers and that's why Grocery Outlet has such amazing deals every day.
Each store is a local, independently run, family business.
Make a healthy and filling breakfast smoothie by using ingredients from Grocery Outlet. Northwest Thrifty Mom provides a step-by-step recipe for a delicious Berry Banana Smoothie with chia seeds. Enjoy!


text:
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Great suits Review by Michelle G
Value Quality Price
We've had these suits for our guy since he was 9 months old, and he's now almost 4. They are very durable - much more than the rashguards you can buy in other stores. We've handed them all down in great shape.
My only caution is the sizing - buy BIG. Last summer, our guy barely fit into his size 4 suit, while he 3T was comfortably roomy in everything else. (He is long in the torso - so maybe that might be a factor?)
The only other minor problem - getting out quickly, was a bit hard for a boy working on potty training - but that passed! : )
(Posted on 3/18/12)
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text:
Customer Reviews
There are no reviews for this product yet. Please share your thoughts on this product!
Sending the same ornament to different places? If you order more than one of an item and want them shipped to different addresses, please order them individually. We will ask you for the individual shipping addresses later in the ordering process.
Bunny Holding Flower Easter Egg
Personalized Gift
Presenting a pretty blue flower to a baby bunny or bunny doll, this hand-painted Austrian work of art is a real blown egg. The delicate design wraps around the back with bright flowers. PLEASE NOTE: Due to the handmade nature of this ornament the name will be written where there is available space.
Material: Blown Eggshell
Ornaments shown on our site are personalized, as examples only, so you can see where we put the words/names you give us. Some ornaments allow you to select hair or uniform color. If there is no color choice, it is not available on that particular ornament. We will do everything possible to catch any mistakes in spelling, etc., but are not responsible if we do as you request, and it is then not correct. The ornament you see above is the way it will look when you get it, except for the personalizing instructions you give us and any optional attributes you select.


text:
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This article was last edited by Cdemko (talk| contribs) 5 years ago. (Purge)
You need Joomla! 1.6 or greater for this tutorial.
Joomla !1.6 is constructed using three different applications:
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text:
Intrecciomirage Cross Body Bag
$ 850
This gorgeous, vertical cross body bag is breathtaking in its simplicity. Made of compressed, intrecciato-engraved calf leather - also known as intrecciomirage - the bag is purposefully slender and perfect for documents, a tablet or a thin laptop. The shoulder strap has three buttons that allow for adjustment. With Marcapunto stitching detail and hand-painted edges. Features a butterfly-embossed leather pendant.
- Solid color, Unlined, Adjustable shoulder straps, Metallic inserts
Composition: Leather
Depth: 1.6 Inches
Height: 10.5 Inches
Length of handle: 45.2 Inches
Width: 10.1 Inches
Made In Italy
Select color
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text:
Well, I never saw this day coming. I found an issue on which I disagree with Jon Stewart.
I know! But before you throw anything at me, check out his take on NYC Mayor Bloomberg's recent decision to ban the sale of sodas in sizes larger than 16 oz.
"It combines the draconian government overreach people love with the probable lack of results they expect!" Stewart joked.
Stewart (and, ok, all of the other critics here) is incorrect in terms of the probable results, and off point in terms of the underlying value of the ban.
First, let's address the fundamental misconception that this is actually a real ban. By banning the sale of sodas in sizes larger than 16 oz., Bloomberg is actually in no way restricting your right to drink your nine cans of Mountain Dew a day — he's just making sure you are buying them one at a time. By making it more difficult to obtain the same amount, the hope is that basic levels of human consciousness kick in, and people may start to limit the intake in which they otherwise blindly participate.
Second, evidence predicting the "probable lack of results" doesn't actually exist, because bans like his have not been widely enacted. But the evidence available does suggest that bans and restrictions work — indeed, that they might be the only thing that does to restrict consumption.
In an article in The New England Journal of Medicine, Kelly D. Brownell, a professor at Yale, and Dr. Thomas R. Frieden, director of the national Centers for Disease Control and Prevention, wrote that "for each extra can or glass of sugared beverage consumed per day, the likelihood of a child's becoming obese increases by 60 percent." Sugary beverages are now the number one source of calories for most Americans, making up about 10% of the caloric intake of children and teenagers. These increased calories lead to record-high rates of Type 2 diabetes, cardiovascular disease and obesity.
So, the increased consumption of sugary beverages does likely lead to increased obesity and other health risks. And what's more, a Yale study of soda in public schools and private institutions found that for every 10% increase in price, consumption of soda dropped by 7.8%, suggesting that deterrents to purchasing sugary beverages actually does help reduce consumption.
You won't find me arguing that decreasing our consumption of soda is the only thing that's going to reverse the American obesity crisis. But it sure as hell isn't going to hurt.
So shall we move on to the accusation of Draconian government overreaching?
Mark Bittman's column this week addresses the oft-repeated criticism of the nanny state and infringements on civil liberties by reminding us the myriad ways in which we, as a society, accept government restrictions on individual freedoms when they are deemed in the best interest of society as a whole. Smokers may not like smoking bans, and drinks may not like alcohol restrictions — but we deal. Because we all know that it's bad for kids to breathe second-hand smoke and get hit by drunk drivers.
The ridiculous overburdening of the American food system with sugary and fatty foods is the same thing. Bittman calls it the tobacco of the 21st century, and he's right (as we've discussed with regard to marketing towards children here). Americans consume more than 50 gallons of soda per person per year, and obesity costs the nation's healthcare system upwards of $147 billion a year.
This is not a coincidence. So while a restriction like the one in New York might not single-handedly solve the issue, and while conservatives (or liberal comedians) might like to accuse this of government overreaching, in (I bet as little as) five years time, we will see this as a logical step, something we can't imagine ever existing, like smoking on airplanes.


text:
47 comments:
- AbigailJune 27, 2011 at 7:50 AM
I love the Ginger Rogers!ReplyDelete
- RwvanvoorhisJune 27, 2011 at 8:17 AM
http://www.lindasvintage.com/?p=258so cute!ReplyDelete
rwvanvoorhis at gmail dot com
- Courtney NicholsJune 27, 2011 at 8:28 AM
I LOVE the "Ella Fitzgerald" hair piece :) I also really like the "Marilyn Monroe." Both are snazzy!ReplyDelete
- Courtney NicholsJune 27, 2011 at 8:31 AM
I 'liked' Linda's Vintage on Facebook and I tweeted about the giveaway:)ReplyDelete
Marilyn Monroe please!!!ReplyDelete
I liked her Fb pageReplyDelete
- mopharoonieJune 27, 2011 at 8:58 AM
I love the Ingrid Bergman one and also the Doris Day is super cute! I liked her Facebook page also.ReplyDelete
Oh, I think the Judy Garland is my favorite!ReplyDelete
I follow I believe in unicorns on bloglovin.. of course!ReplyDelete
- KbramallJune 27, 2011 at 10:17 AM
I love the Judy Garland. But they are all adorableReplyDelete
ella Fitzgerald, eartha kitt, and dorris day are my favesReplyDelete
Olive the Jean Harlow flower... Simple but cute! :)ReplyDelete
I'm a follower!ReplyDelete
And I facebooked about the give away!ReplyDelete
I love the Judy Gardland one too!ReplyDelete
- Christi BrazeeJune 27, 2011 at 11:06 AM
i love the betty davis! probably because its my favorite color :)ReplyDelete
Oops, I said "olive" instead of "I love"... Anyways I liked the facebook page!ReplyDelete
My favorites are Dorris Day and Ella Fitzgerald. Great naming!ReplyDelete
I follow you on bloglovin! (Is there a way to prove that?)ReplyDelete
The Aubrey Hepburn and Dorris Day are both delightful!ReplyDelete
I liked her FB page!ReplyDelete
- Aimee GarrettJune 27, 2011 at 12:53 PM
oh jess sure makes beautiful things. my favorite is the audrey hepburnReplyDelete
- Aimee GarrettJune 27, 2011 at 12:54 PM
i like linda's vintage on fbReplyDelete
- Called_2tellJune 27, 2011 at 1:12 PM
Ethel.waters is my fave.ReplyDelete
I love the Audrey Hepburn and the Katherine Hepburn ones!ReplyDelete
- DevenyJune 27, 2011 at 2:28 PM
I'm digging the 'Elizabeth Taylor' - cute!ReplyDelete
- Shelbizzle318June 27, 2011 at 6:05 PM
O my goodness gracious! They are all so adorable :) I love the Betty Davis, Elizabeth Taylor, and the Dorris Day. Gorgeous!ReplyDelete
- CodyMcWilliamsJune 27, 2011 at 6:47 PM
They are so dang cute! I love the Ella Fitgerald!ReplyDelete
- Cambria GreerJune 27, 2011 at 7:12 PM
Betty Davis all the way! So in love! And I'm a follower of you!ReplyDelete
Facebook'd about it!ReplyDelete
- Maddie BagleyJune 27, 2011 at 8:32 PM
Im following on BlogLovin!ReplyDelete
- Writeitinlipstick.blogspot.comJune 27, 2011 at 9:56 PM
I love the Eartha Kitt, it is so cuteReplyDelete
I love the Judy Garland b/c I love gray and have always adored Judy!ReplyDelete
- BrittanythurstonJune 28, 2011 at 6:02 AM
I love the eartha kitt. So cute!ReplyDelete
You weren't kidding. So many full of adorableness! I'm thinking the Ella FitzgeraldReplyDelete
Amazing shop. Love the Vivian Leigh.ReplyDelete
- KelseyJune 28, 2011 at 8:55 AM
I LOVE the Audrey Hepburn one! And Betty Davis! Oh heck, I love them ALL!ReplyDelete
- KelseyJune 28, 2011 at 8:55 AM
Just "liked" them on facebook! :)ReplyDelete
- KelseyJune 28, 2011 at 9:00 AM
Just blogged about the giveaway :)ReplyDelete
- KelseyJune 28, 2011 at 9:02 AM
My facebook is private, but I did post of facebook! I don't have twitter, though. I feel so behind on the times...ReplyDelete
- Jamie CarterJune 28, 2011 at 11:23 AM
My favorite is the Betty Davis or the one you posted. I also like Doris Day but I have something just like it already. So cute!!ReplyDelete
- RebekahJune 28, 2011 at 2:38 PM
Love them all; you just couldn't go wrong! Especially love the Earth Kitt.... I think it's the color that does it for me.ReplyDelete
- RebekahJune 28, 2011 at 2:41 PM
Liked Linda's Vintage on FB! :)ReplyDelete
My favorite is the Dorris Day clip!ReplyDelete
- TarynnrJune 29, 2011 at 2:31 PM
I like the Ingrid BergmanReplyDelete
audrey hepburn sweet giveaway!ReplyDelete
i love to receive comments on my posts, but if you have an immediate question, I respond better through email, so feel free to contact me there :) have a happy day!


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As part of GET ME IN!'s commitment to customer satisfaction:
Manager Martin Johnson has stated England's players should be "angry" with their performance following the heavy defeat to Australia in Perth. A lackluster England saw the Wallabies run out 27-17 winners.


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How do I get technical support for ALEKS?
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For problems after the test has been accessed contact ALEKS customer support by phone or email:
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The Studio I DO43 Reviews
Brandon , SD | 605-759-5468
My name is Gene Elrod, Owner and photographer for The Studio I DO; I love my job, my family, sunshine, blue sky and white puffy clouds. I can't...(more)
Contact Us Website
You can save 10% off when booking a wedding in the off peak wedding season January thru April. That is a savings of $149.90 to be put towards your honeymoon. So call us and reserve your date.
Garner Hansen Photography
Sioux Falls, SD | 605-331-1404
I specialize in portrait and candid wedding photography. Creating photographic memories of unique instances by skillfully capturing those moments...(more)
vern hauser photography7 Reviews
Sioux Falls, SD | 605-338-9038
I have been blessed to be able to be in the photography business since 1977, working as a professional wedding/portrait photographer. During these...(more)
Nicole Marie Photography14 Reviews
Freezing Time. Capturing Moments.
Sioux Falls, SD | 605-929-3863
Nicole Marie Photography is a natural light engagement and wedding photographer located in Sioux Falls, SD. I love photography and I love...(more)
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Book your wedding with Nicole Marie Photography and receive $100 print credit in addition to your wedding package.
m.linn studios12 Reviews
Wedding & Portrait Photography
Pierre, SD | 605-494-1007
I feel very blessed that this is what I do for a living. I became obsessed with photography at a very young age. All I ever asked for at...(more)
StudioBlu Photography56 Reviews
Sioux Falls, SD | 605-275-0337
Hi, We are StudioBlu Photography—the brainchild of husband and wife duo, Walter Portz and Holly Hendriks. After moving from Minneapolis to Sioux...(more)
Erin Leigh Photography1 Review
Brookings, SD | 605-881-4993
Hi! I'm Erin! Thanks so much for checking out my site. Client relationships are a big deal in the world of photography… so I want to share with...(more)
George Street Photo & Video1029 Reviews
Your Moments. Forever.
George Street offers unparalleled photojournalistic photographic talent and creativity, personalized customer service, and prices for any wedding...(more)
Legacy Photo and Design, LLC26 Reviews
Simple. Fresh. Modern
Rapid City, SD | 605-791-2113
From the smallest detail to your most important moments, our fresh, simple and modern approach captures your wedding day in more than just formal...(more)
Laura Nerness Art & Photography1 Review
Windom, MN | 507-351-8113
Laura Nerness Art & Photography is a wedding and portrait photography business serving Windom and surrounding communities such as Worthington...(more)
Cadey Reisner Weddings31 Reviews
Love. Captured.
Rapid City, SD | 605-209-3261
Hello! Thank you for visiting my store front here on Wedding Wire. I specialize in engagement and wedding photography. I LOVE weddings and seeing...(more)


text:
President needs to show us the money
Thursday, February 14, 2013
President Barack Obama was absolutely correct Tuesday night during his State of the Union address when he said, "The greatest nation on Earth cannot keep conducting its business by drifting from one manufactured crisis to the next."
President Obama's goal of $4 trillion is a straw man, a bogus goal that lets him and Congress off easy. Even if that goal is reached it will not end the blood-red ink flowing from the Treasury. And it will do nothing to pay down the debt that stands to overburden our children and grandchildren for decades to come.
Of course, the president may be correct. Nothing is certain other than death and taxes. So there may be some magic in the numbers when the president finally unveils his overdue budget — if he ever does.