From the weekend. Cut up 3lbs of ribeye and did Fajitas. And for desert, pumpkin loaf, and bourbon vanilla ice cream. All from scratch, no store bought seasonings, etc.
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Yo dawg, we gonna need a cross section pic of this. Try to make it all sexy likeWe've started a team meal day at work on Wednesdays. We alternate between breakfast and lunch. This week was lunch, and the wife and I made the biggest (and $50 worth) not your momma's banana pudding I've ever seen. I don't even really like banana pudding, but this was so good.
What he said….Yo dawg, we gonna need a cross section pic of this. Try to make it all sexy like
Yo dawg, we gonna need a cross section pic of this. Try to make it all sexy like
This one's gone already. I'll get you guys one next time though for sure.What he said….
Not enough cayenne only has 1tsp instead of 2tbsp like recipe calls for but was too spicy for some last year. Will have to spice to taste.Looks tasty.
Some details?Not enough cayenne only has 1tsp instead of 2tbsp like recipe calls for but was too spicy for some last year. Will have to spice to taste.
That’s the mark of a good dish, not even enough time to take a damned pictureThis one's gone already. I'll get you guys one next time though for sure.
I admit that I had to looked up chow chow, which is a homemade relish and is often made with green tomatoes, but varies by region and personal taste.Had one of the best sandwiches I've ever eaten in Frankfurt, KY at The Stave this past weekend. Thick cut smoked then fried bologna, chow chow, spicy mustard, pimento cheese, and candied bacon on a brioche bun. Hand cut fries on the side. So freaking good!!
Yep, it's mostly a southern thing as far as I know. I like it with some stuff, and only homemade. The store bought stuff I've had was meh at best. And I like some heat in mine too.I admit that I had to looked up chow chow, which is a homemade relish and is often made with green tomatoes, but varies by region and personal taste.
I’m going to make some. I have no green tomatoes, but recipes are like rules. They’re more like suggestions and ideas. Unless you’re baking, which I mostly suck at. Then, learn your ratios or die.
No need for supper tonight! The leftover garlic from the fries kept getting spread on each bite along with the BBQ sauce.Wow! Whata sandwich! Burp! Is right.
He sounds like a typical teen.No need for supper tonight! The leftover garlic from the fries kept getting spread on each bite along with the BBQ sauce.
Jr. Only ate half of his, so set the leftovers aside for Momma for her supper. This surprised me since he thinks a full box of craparoni and cheese is a meal for himself.
Good and healthy food in the fridge and he fixes “that”.
Somebody mentioned pickled eggs the other day. The wife has a fresh batch of spicy ones brewing for us in the fridge.
LMAO!! My grandpa used to feed me pickled eggs and those hot pickled sausages then put me back in the car with my parents.That picture triggered a flash back from my youth.
Was down at US Steel in Birmingham checking out the melt shop for a refractory contractor I was working for. Furnace had a burn thru which resulted in a 32 hour shift to get it repaired. What do you do after that? Naturally, head to the bar….. Several hours, copious amounts of beer and too many pickled eggs just about killed me. Still can’t eat the damned things…..
Hard to tell bad Krystals from normal Krystals. . .LMAO!! My grandpa used to feed me pickled eggs and those hot pickled sausages then put me back in the car with my parents.
But, I can relate. Used to love those tiny Krystals burgers. I got a bad case of food poisoning from one, and have never touched them again.
It's a childhood memory thing for me. We didn't have a lot of money, but on Saturday's my Mom would take me out to eat, Krystals was cheap so it was one of our regulars.Hard to tell bad Krystals from normal Krystals. . .
How do you like that Insta-Pot?We made beef bourguignon yesterday. Otherwise known by me as bougie pot roast, with fried squash, and bruschetta for an appetizer for everyone.
We have two, love those things. Been using them for years now. Roast was about an hour and a half total from start to finish including prep. Same for spaghetti, chili, etc. We do lots of dishes in them.How do you like that Insta-Pot?
An excellent prime steak, and an even better bottle of Pinot brought back from our anniversary trip to the Willamette Valley a couple weeks ago….
I just ate some leftovers and I’m hungry looking at it.Now I want to make cornbread with bits of jalapeño or ancho in it. Just enough for flavor.
You made me hungry.