Fixed.
The MLA Handbook is very upset with me right now.
Sounds like a convenient excuse.
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I like sopping gravy up with my greens. Iffin’ he don’t want them, can I have his? Is they turnip greens? Collards?
Sopping up the pot liquor (or pot likker, for some of us) is the reason God invented cornbread. But not with your greens.
Zero problems and good home cookin’
Sometimes I’m a genius
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I made chili with the last cold snap, so this week’s cold weather meal was chicken and dumplings last night. First attempt at making it (much less from scratch) and it was awesome.
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A little various, last of the season before the freeze.
20 years ago the West Gray Cafe made the best, absolute best, greens: there was a bit of diced ham, some crawfish tails, and nice slick of butter on top
also, if you ever see this stuff, buy it:
Did a boneless turkey breast in the sous vide machine then seared it on the stove, trying to replicate the smoked turkey deli meat at HEB.
It’s better. So stupidly cheap and easy (and not full of nitrates), not sure why I hadn’t tried this before.
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I just ate six pieces of yellow cake with white frosting. Somebody had a retirement party here at work yesterday and I stumbled across the cake that was left over. I haven’t had a piece of cake like that in years. Once I started, I just could not stop…
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Expect an email from DOGE…
You should be able to break that up into a couple of bullet points for “what did you do this week”.
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With MY TAX DOLLARS?
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WASTE, FRAUD, AND ABUSE!!!
Hey, he only ate six pieces. That’s the kind of efficiency doge would be proud of. Might earn him a promotion.
Need a good dipping sauce for potstickers
I know I can make one up or find it online, just curious whatchall got
Black vinegar with a little bit of soy sauce, imo.
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I usually make a quick single-serving blend of soy sauce with grated ginger, a splash of rice vinegar, a splash of sesame oil, and thin it down with water just enough to keep the saltiness from being too much.
I’ve also done just soy sauce plus pineapple juice, chili pepper, and scallions and thought that was pretty good too. No measurements, just taste as you go.
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I second this. Soy, ginger and a little rice wine vinegar is hard to beat.
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Wassaaaaaabbbeeee
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