Just a quick post tonight, as we hunker down for a storm that we hope will NOT be ‘historic’, against all prevailing predictions (one model suggest an incredible amount of snow).
I hope that everyone in our little area of the Mid-Atlantic stays warm and safe over the next few days.
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Yes, we’re in the path of the storm. I have fixins’ for tomorrow and through the weekend. Big batch of chili con carne, lots of beer and wine and homemade brownies. The stores have run out of water (the water here doesn’t taste very good) but my husband is bringing home 2 pounds of fresh coffee from Porto Rico Importing - NYC’s finest purveyor of java. French Peruvian. Plenty of food for the pets and the heat is turned up!
Perhaps I am the only one in the world to not know this.
BBQ tip:
When grilling chicken it is really difficult to not burn the skin and outer layers. Try placing a piece of aluminum foil sprayed with oil on the grill under the chicken. Poke a few holes in the foil to let grease drip through. This prevents flare ups from scorching the chicken and allows the chicken to cook until done without burning.
Prayers that all goes well for you and your loved ones. I’m following the progress of the storm. L/Janey
My five year old has become a cinnamon toast junkie. Until this year he had only tasted toast with honey (lovely, thick raw honey) and cinnamon. One day we were out of honey and pretty much all other breakfast foods so cinnamon sugar it was. The boy was instantly hooked. Now he asks for it daily and I catch him sneaking pinches of the cinnamon sugar mixture. He’s a total addict ;-).
Stay cozy and safe! For Minnesota we’ve had a very mild winter-no real blizzards and only three periods of below zero temps. Guess it’s all going elsewhere!
I hope you are okay during this storm. I will be watching its progress. Today I heard parts will have an ice storm and I know people are going to get hurt or worse if they leave their house and get on the roads. Be safe and stay home.
Marcella
Speaking of cocoa, I'm waiting for my expensive red Dutch process cocoa to make Chef John's mix. I will not be making his Italian maraschino clafouti as the jars are $18.
Just finished using some milk before it turns, made 2 Jello flans. They are my comfort food, will have one for breakfast.
Tomorrow I have a shopping cart coming and hope that it will work to get my groceries up the steps, all the way thru the house to the kitchen. It has 3 wheels for the back ones, nifty. Lugged bags of groceries to my porch and on in, am nursing a cracked rib.
Now tomorrow I have to go back to the store to pick up things I forgot AND find time to make Phyllis Stokely's German Chocolate Pound Cake.
Got some taco seasoning from Amazon, so hope it is the same stuff my fav taco place uses. Picked up a bag of Maseca to make deep fried corn tortilla puffy tacos and other things if I ever get to it.
I hadn't been able to get out because it had been too cold to deal with car and groceries, was happy to pick up on sale some Angus bottom round, need some beef better than boullion, store was out of it. Did grab a can of consomme, soups on sale for $1, and looked up a recipe only to see I need two for au jus.
Also when I go back for the rest of things I need, I will pick up some boneless chicken breasts on sale so I can make your chicken and dumplings. I hope that isn't cheating and I should use the dark meat thighs? I found your recipe. Did you also give me one for chicken pot pie? I put the dumplings one under that. I may have to wait until I can get a good whole chicken. and use the breasts fried in panko crumbs . . .
Now it will be fun to see what the rest of you are up to.
Folks;
We have lost our friend Johnny (JRandomFreeper) today, after a long and courageous battle with cancer.
His friend Marcella has posted a beautiful eulogy. God Bless Johnny’s soul in Heaven:
http://www.freerepublic.com/focus/f-news/3387331/posts
-JT