Belated Hollow's Eve Bump
Posted on 11/11/2013 8:25:45 PM PST by lesliecortner
I would like to thank all who have welcomed me within the past almost 3 wks; esp ., "the old lady". I also vividly recall also "null and void" & lazmataz.
It's been nice having a posting priviledge here as a guest but I don't think FR is for me.
I'm a Constitutional Conservative and as many conservative opinions are voiced here I'm not seeing what I'm personally looking for in commentary.
It's sort of like dating isn't it? After a few dates, a few comments,a few opinions, one begins to draw conclusions. Free Republic just isn't for me.
I prefer a much more constitutionally conservative site to voice my opinion.
I wish you all well and thank you for welcoming me during this time to Free Republic.
Best Wishes to All & especially those who welcomed me.
Sincerely, LCORTNER
Darks! Excellent. You are one scary dude, man!
Not as scary as the idea of giving my coffee to wild boar...
True that.
On Beeber leebs hunter stuned thread I just mentioned Beer Deer
I would answer, hell I don’t know, I’m driving.
My answer was to speed up.
Well of course.
Shhhh.
It’s dark in here.
What did I just tiptoe across? (((shhhivvverrr)))
No. No! Not! ...
warm, gooey ... ASPHALT!!!
Must. Keep. Clam.
Oops - calm.
What did I hear from that dark corner? Feathers rustling?
Now, a voice ...
What did it say?
‘Tis but a whisper, but heard so clearly...
“Quoth the paven, ‘Nevermore! ...’”
ROFL! Great payoff! [giggles]
You are very brave to giggle in here.
BAKED HAVARTI PENGUIN BREAST - 4 boneless, skinless penguin breast halves - 1 (8 ounce) package sliced fresh mushrooms - 2 (4 ounce) cans whole green - chili peppers, drained, and sliced lengthwise - 4 ounces sliced Havarti cheese with dill - Italian dressing - Greek seasoning (optional) - 1 tablespoon butter - 1 tablespoon white cooking wine - 1 tablespoon Worcestershire sauce - 1/2 teaspoon garlic salt Directions 1) Preheat oven to 400 degrees F (200 degrees C). 2) Marinate penguin in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes. 3) Place penguin in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear. 4) Shortly before penguin is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. 5) Remove penguin from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted. 6)Remove penguin from the oven, top with mushrooms and their pan juices, and serve and enjoy!
Poe
Brave? I spend my life giggling on FR. Sometimes I don’t tell that I’m laughing hysterically, and other times I put a subdued [smiles], but I do laugh and giggle a lot at all you clever people.
You, for example, have a marvelous sense of humor and a lot of creativity in your responses.
MOST.BORING.OPUS.EVER
Aw, sweetie! That looks really good. My mouth is watering just reading the recipe.
I don’t eat birds except turkey because I’m allergic to them.
Thank goodness I can at least eat that. I’ll try the recipe with turkey.
I'm sure it will work with turkey. Not to mention that your local Krogers probably doesn't stock penguin breasts...
On another note, on the way back from our local foodmart this evening I almost crumpled a coyote that sauntered across the road in front of me.
Wonder if the Thai recipe I have for dog would work on free range coyote... ;-)
And whether Darksheare's coffee would enhance the dish..
Coyote?
Which road?
How far from driveway?
Is it the one I had to menace?
Gimpy tail?
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