Happy Friday, Everyone.
I don't know why I'm sloooow this morning, no excuses. :^)
Hope you are having a Fabulous Friday.
Posted on 06/30/2009 10:36:59 PM PDT by JustAmy
Thats poifect!
She is so pretty!
Hi, Pollywog! There are literally hundreds of fry-bread recipes on the net. The best fry-bread is made by the Native Americans, roadside, imho. They have it down to a perfect art!
(The recipe I posted had rave reviews - but I must admit, I have not tried this one, yet.)
Morning, JC! This morning I fixed sausage patties, steamed eggs and 'camper toast'. It hit the spot!
But, today was a FIRST for me (in all my years of cooking). I broke a Jumbo egg into the skillet - and there were TWO yolks! Identical twins! I have never seen that before!
I found this little tidbit after a quick search:
"You'll find a double yolk in about 1 of 1000 eggs. They usually come from a young hen who is new to laying eggs and gets it wrong. Some older hens also lay them, a skill that is probably inherited. Finding a double yolk means good luck (or that you are coming into money, dying or pregnant depending on who you ask).
I hope I am not dying and I KNOW I am not pregnant - so I'm looking forward to good luck - or better yet, COMING INTO MONEY! LOL
Hop on Amy - I'll turn it on to HIGH speed! LOL
WARNING!!! CONSPIRACY!!! WE ARE UNDER ATTACK!!!
Have you noticed that Stairs are getting steeper. Groceries are heavier.
And, everything is farther away. Yesterday I walked to the corner and I was dumbfounded to discover how long
our street had become!
And, you know, people are less considerate now, especially the young ones. They speak in whispers all the time!
If you ask them to speak up they just keep repeating themselves, endlessly mouthing the same silent message
until they're red in the face! What do they think I am, a lip reader?
I also think they are much younger than I was at the same age. On the other hand, people my own age are so much older than I am.
I ran into an old friend the other day and she has aged so much that she didn't even recognize me.
I got to thinking about the poor dear while I was combing my hair this morning, and in doing so, I glanced at my own reflection.........
Well, REALLY NOW-even mirrors are not made the way they used to be!
Another thing, everyone drives so fast today! You're risking life and limb if you happen to pull onto the freeway in front of them.
All I can say is, their brakes must wear out awfully fast, the way I see them screech and swerve in my rear view mirror.
Clothing manufacturers are less civilized these days. Why else would they suddenly start labeling a size 10 or 12 dress as 18 or 20?
Do they think no one notices that these things no longer fit around the waist, hips, thighs, and bosom?
The people who make bathroom scales are pulling the same prank, but in reverse. Do they think I actually "believe" the number I see on that dial? HA!
I would never let myself weigh that much! Just who do these people think they're fooling?
I'd like to call up someone in authority to report what's going on -- but the telephone company is in on the conspiracy too:
they've printed the phone books in such small type that no one could ever find a number in here!
All I can do is pass along this warning: We are under attack!
Unless something drastic happens, pretty soon everyone will have to suffer these awful indignities.
Please pass this on to everyone you know as soon as possible so we can get this conspiracy stopped!
I have run across double yoke eggs but not in many a year! I always thought it exciting when seeing them! Never have heard why until I read your little piece!
I have never fixed steamed eggs either! Fried, scrambled, poached or boiled! When you steam, do you have trouble with the bottoms getting too crispy or anything. You will have to explain....LOL! Is camper toast done in the skillet??? Just a guess! The sausage gravy has stuck with Nikki and me. She just left and I took a little nap the last hour she was up there. Now something cold to drink sounds good to me!
The graphic here reminds me of the piece about the old lady asking the nurse...”Nurse, what do you see when you look at me, just an old lady or the young pretty girl I used to be?”
There is one about a gentleman too.
Loved the piece about the Conspiracy!
Thank you Amy, I have sorta had the “can’t help its” today! I think what it is.....life has pushed so hard on me lately (you too I suppose) that today I just let down completely and didn’t push myself for anything.
Cleaned this downstairs this morning, including kitchen, then Nikki came swimming. She loves gravy so I fixed us a big pan of sausage gravy and biscuits. We both enjoyed it so much. After I cleaned the kitchen AGAIN, I leaned back in the lazyboy and took a nap. I am debating whether to go upstairs and clean my bedroom. Think the no’s have won at the moment. Am I describing you too? LOL!
I love that one....so cute! You all posted a lot of cute kitty graphics this morning!
The meatballs were a solid hit, and one of my in-laws actually asked me to help them make a big batch for their up coming lawn party!!!
My own small culinary offering;
________________________________________
Crock Pot Barbecue
Ingredients:
1-1/2 lb boneless chuck steak, 1-1/2 inches thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar or red wine
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt (or Mrs. Dash for the Salt-free)
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef diagonal, across the grain, into slices 1 inch wide. (If you like, take a moment to hit them with a mallet or rolling pin to tenderize them a bit more and it aids the marinating.) Place these in the crock pot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on LOW for 4 to 5 hours.
Easy meal, and in the summer we put the crock pot in the garage to cook, so as to keep the heat out of the house, and save us the hassle of coming home to that. Easy dish and tasty! We’ve even made this in our solar cooker, and its a favorite.
My son makes the best pork BBQ you've ever tasted. He had about 30 plus guests on the 4th and he cooked 3 boston butts. I do no know all his ingredients. I know at first he puts on a dry rub that he mixes himself. He lets them sit in fridge for hours, then he cooks in slow oven for hours. I think he has them wrapped in aluminum foil!
After the long cooking, he has to let cool (maybe overnight)and the next day he has to pull all that pork and thats a lot. He doesn't mind and gets that from his dad! After that he puts in several crock pots with his BBQ sauce and cooks slowly until ready to eat. It is a several day process!
I told him if he had a little "hole in the wall drive thru", he could sell a million! We have owned a restaurant before so he knows how to run one! But as you know, its hard to start a new adventure with no guarantee!
|
Steamed eggs -
Drop 2 eggs into skillet with one t. butter, heated.
Cook over med-low heat until the whites are almost cooked through.
Pour about 3 T. water in the skillet, and immediately put lid on. Let ‘simmer’ about 30 sec - remove from heat and let sit (with lid on) for a minute or two).
Camper toast -
When my kids were young, we did a lot of camping. I tried toasting bread on those ‘pyramid’ RV toasters - but it was always dry. One day I decided to butter the bread, and brown it on both sides in a skillet (med - low). Everybody loved it so much, I called it “camper toast” - and never fixed it except when camping. To this day - the ‘kids’ remember how good that ‘camper toast’ was.
“But as you know, its hard to start a new adventure with no guarantee!”
AMEN!!!
I thank my mom, family, aunts and uncles, who all cooked and taught me. I think that cooking ought to be more of a subject to be taught, not only because one can then feed themselves, but imagine the new recipes that could be created.
Check out building a cardboard solar oven, they allow you to cook outdoors and keep heat out of the house. I’ve even done a small roast with capers and wine sauce on it in the middle of a 20 degree sunny winter day! (You need to turn the oven a bit to follow the sun’s path, about 15 degrees every hour does it.)
http://www.backwoodshome.com/articles/radabaugh30.html
http://www.solarcooking.org/plans/
These are easy to make and fun to use. (In fact, get kids in on the building and use, and they will happily run out ever fifteen minutes or so and turn the over to point at the sun and you can relax! Or you can do like I did and make a powered solar tracker to do the job, as I sit inside in the cool house and spend my time writing the next book.)
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