Adventures in Cooking

Oh WoW. Sounds great. I thought they were tortilla chips! :sweat_smile:. No offense intended!

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And none taken Sir. It’s pretty tasty.

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I do this with chicken skin sometimes, but fried usually. Dust with some seasoning or just salt/pepper and use it like croutons or fried wonton noodles.

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I get that when I grill a whole chicken. My grand daughters fights me for it.

Just had some tonite. Grilled up a nice chunk if salmon for supper.

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Excellent!

Friends on Adak used to send the big gallon zip lock bags full of fresh caught and smoked flaked salmon. I’ve eaten a whole bag in a day just snacking with very little help from co-workers. :slight_smile:

This is the type of breakfast you need a nap after.

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Good ol’ eggs:


With home made french bread.

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Looks great! Fresh bread too and what looks like a nice coffee!

I’m sure I posted it before, but we’ve gotten hooked on these eggs when we want scrambled, but I don’t use the finishing crème fraîche. The light seasoning at the end really brings out the fresh egg flavor.

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Hmmmm, that’s neat, I will try that sometime.

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I wish I was better at making sausage gravy. Problem is I only make it maybe twice a year. Good gravy is a dish that requires practice. My dad made really good gravy but he made it at least twice a week. The only comparable gravy I have found was at the Pioneer Woman’s Mercantile. I like darker sausage gravy like in beherenow’s picture. No white sausage gravy for me.

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Healthy choice?

My first time eating asparagus:

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Don’t be alarmed when you smell your pee later!!!

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Hmmmm… Hahahahaha so there is a ‘side-effect’ good to know, thanks for sharing. Hahahah

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Mines standard and pretty simple but not healthy. Cook sausage and add red pepper flakes if you want it hotter, add 2-3 tbls of butter (I prefer Kerry gold or Plugra unsalted, great butters!) to un-drained sausage. Melt and then add 2-3 tbls of ap flour. Cook for 3-4 minutes to cook out the flour flavor. Have some preheated buttermilk, D milk, or cream ready. Or a mix of those. I usually use heavy cream and D milk. Add in a little at a time while cooking. You can add cold but use smaller amounts or it will clump until heated again.
Season with salt and pepper. If I get it too thick I’ll use water to thin it out while seasoning. If the sausage was mild try adding some sage or poultry seasoning if the gravy isn’t where you want it. We love black pepper so that strong with the sausage is what we shoot for.

This is an easy and good way to try it!

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image
Green garlic sauce coming up!

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Brazilian Pinion my friends


5 stars

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Had to read up on them. Extra large pine nuts! Italians say there would be no pesto without them. :slight_smile:

I like a walnut pesto too. Goes great as the sauce on a roasted chicken & roasted red pepper pizza if you aren’t in the mood for the Margherita.

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