and then wash your face, comb your hair and put on yet another clean shirt.
1 Like
Just took a brisket off the smoker. Got some snacks and stuff. Puppy Bowl XXI starts at 1:00.
2 Likes
Oh yeah, big bowl game today.
I remember somebody here talking up their Meyer lemon tree…I just used the last of mine, gf made lemon bars, graham cracker crust, holy crap they’re good
2 Likes
Yes please
Stupid easy to do
Don’t you need a girlfriend?
1 Like
I can’t help you there
I think I’m better off without the lemon bars.
1 Like
This was my 7th week to make pasta on Sunday. Tonight it only took about an hour to make the pasta, which was definitely my fastest, but I still have real problems rolling the pasta through the machine. I could be faster if I could just figure out the folding and rolling.
I made a cacio e pepe sauce, more or less from a recipe from the NYT, but I only had parmigiana cheese and no pecorina romana. It was pretty good, but afterwards I studied other recipes in our cookbooks. It’s amazing that there are so many ways to combine cheese, pepper, and pasta. You’d think that somebody would have figured out the best way to do it right, but I figure cacio e pepe is the Italian version of brisket.
If you can make cacio e pepe, you can make chili or brisket
Rolling out the dough is the easiest part for me. What kind of machine do you use? We use the attachment for the Kitchenaid mixer. Easy peasy, though it starts to get a little long after a few passes and I have to cut it in half again.
Do you slam the pasta on the counter after you cut it? Francesca told me that’s a critical part of the process.
Now I know what I’m having for dinner tonight.
I finally have had a few weekends to fly solo on my Treager.
Two weekends ago, I did two chicken dishes both were good but the Grilled Jalapeno chicken sandwich was maybe the best chicken sandwhich I have ever had!
Then this weekend I took a pork loin sheet pan reciepe and put it on the grill instead of in the oven and it was perfect with a nice smoke ring when I cut into it.
All of them have been small, low risk, short time investment recipies. But the rewards have been big. I am starting to look forward to the weekends so I can use the Treager again.
3 Likes
I use the kitchenaid. Next time I’ll slam the pasta.
1 Like
I made Chili this morning. May be better late than never this winter, but better late than never. I’ll freeze some for the first Frito pie of the baseball season.
I made a big pot of chili yesterday. Mrs. Hawk didn’t eat any of it, because she says she doesn’t understand “chili” that’s not made from ground beef and tomato sauce. I ate half of it last night. I ate a bunch more an hour ago. There’s a little left. I’m thinking there’s enough left for a few tacos.
I’ll be making pork and red chile stew this afternoon (with anchos and guajillos). It’s not chili, exactly, but it ought to hit the spot on a cool evening.
I’m riding out this freeze at mom’s place (just in case something goes wrong here), and last night she fried 6 chicken thighs, with mashed potato, gravy, and greens.
I’m about to eat the same thing for lunch.
1 Like
I love fried chicken.
And this is why I’m a fan of the Oxford comma: I love gravy and I love greens. I don’t think I want “gravy and greens”.
2 Likes