tag:blogger.com,1999:blog-5597764188040870666.post3789749915540987258..comments2023-10-17T04:06:06.997-04:00Comments on Hungry Times Two: Calling Out For PizzaScott Adamshttp://www.blogger.com/profile/09932166101694242131noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5597764188040870666.post-11553376625669860882014-02-23T10:34:05.440-05:002014-02-23T10:34:05.440-05:00They can't all be winners, but at least you...They can't all be winners, but at least you're in the kitchen and cooking! That's more than I can say!his_girl_fridayhttps://www.blogger.com/profile/15478394514503451317noreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-19994229525456850982014-02-14T19:33:48.527-05:002014-02-14T19:33:48.527-05:00Props to you for admitting to a meal gone wrong. T...Props to you for admitting to a meal gone wrong. There is much pressure for women these days to produce the perfect meal and look perfectly put together while doing it. With that said, disaster or not, blue cheese is amazing!Anonymoushttps://www.blogger.com/profile/05049262491031539114noreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-7019520689986862512014-02-10T22:12:18.974-05:002014-02-10T22:12:18.974-05:00Cider wasn't bad, the kraut is still developin...Cider wasn't bad, the kraut is still developing... but the Sunday night was fun, we cooked a 60s meal (mac & cheese, pigs in a blanket made from little cocktail weenies and refrigerated crescent roll dough, 3-level jello mold, the neighbors brought tuna casserole with potato chips on top) and watched the Fabs right at seven, the way we did first time around. (I remember it, and I was Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-10041249786193474202014-01-24T10:17:09.097-05:002014-01-24T10:17:09.097-05:00Homemade cider sounds awesome. I like your Sunday ...Homemade cider sounds awesome. I like your Sunday night plans!Erin Adamshttps://www.blogger.com/profile/12834771817458772666noreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-58804841767026927682014-01-19T12:05:17.133-05:002014-01-19T12:05:17.133-05:00Pickled tongue turned out pretty good and is only ...Pickled tongue turned out pretty good and is only gonna get better as it ages in the brine. The half beef is our defense against store meat... that and a deer or two (free-range!) will carry us through the year.<br /><br />Started the kraut last night, we'll see how it goes. Bottling homemade hard cider today... and looking through 60s recipes in preparation for Feb. 9, the 50th anniversaryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-9957750635300535122014-01-17T09:36:24.058-05:002014-01-17T09:36:24.058-05:00Lord, I have been there, Beth. I think a trick wit...Lord, I have been there, Beth. I think a trick with too much sour is to add sweet for balance - so maybe a sprinkle of sugar can save a heavy hand? Though sometimes it doesn't work and you wind up with a sweet dish that just sucks. <br />I just made a Moroocan dish last night from Bon Appetit that called for chickpeas and roasted chicken but I took a chance and subbed salmon for chicken &Erin Adamshttps://www.blogger.com/profile/12834771817458772666noreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-17479957072683726222014-01-16T19:34:07.328-05:002014-01-16T19:34:07.328-05:00Oh gurl, a few months back, I made a recipe from C...Oh gurl, a few months back, I made a recipe from Cooking Light for Moroccan Style Lamb and Chickpeas served over couscous with arugula. <br /><br />Sounds tasty right? Total BOMB. I haphazardly added too much lemon juice and it was just waayyy too lemony. I know part of the problem was the execution, but I just can't bring myself to trust the recipe and try again. Despite my hour long Bethhttp://peachesandcurry.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-15945082324766221002014-01-16T16:40:40.321-05:002014-01-16T16:40:40.321-05:00Nice re. the grassfed cow. You must have a big dee...Nice re. the grassfed cow. You must have a big deep freezer. I did a quick search and all the offal recipes seem to come from the UK (go figure): this looked helpful http://www.simplybeefandlamb.co.uk/sites/default/files/OffalGuide.pdf<br />I would try tongue, maybe heart, but kidney and liver I have had and don't care for. <br />Good luck with the saurkraut! My only attempt at fermentation Erin Adamshttps://www.blogger.com/profile/12834771817458772666noreply@blogger.comtag:blogger.com,1999:blog-5597764188040870666.post-45326667900949944992014-01-16T15:53:49.334-05:002014-01-16T15:53:49.334-05:00No bad meals recently - boring, yes, not inedible ...No bad meals recently - boring, yes, not inedible though - but I think I'm about to. Got our annual half a grassfed cow a couple weeks ago and I am looking for creative things to do with all the organ meats my wife and vegetarian son won't eat. About to start some homemade sauerkraut, too, but not in the living area of the house.Anonymousnoreply@blogger.com