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Leighton,
I would hate to be guilty of agreeing with isaac, but you should go to Italy.
==============

Getting something right every now and then shouldn't make you feel guilty.


The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.
William Arthur Ward




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lhonda Offline OP
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lol. Ba DUM DUM!

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Originally Posted by isaac
Leighton,
I would hate to be guilty of agreeing with isaac, but you should go to Italy.
==============

Getting something right every now and then shouldn't make you feel guilty.



Hello pot, this is kettle! grin

Sorry Bob couldn't resist.


Clyde


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Wow! Looks exquisette, thats the only real draw back to living in the middle of now where. Nearest sizeable town is 1.5hrs away and still has mediocre (at best) eating establishments when it comes to gourmet or seafood.

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Welcome to my world, except seafood is best at home.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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LOL! I would feel sorry for you except for like you stated you got seafood. Moose and caribou probably help cure the menu blues, right?

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I am AMAZED you don't weigh at least 400# Leighton. But I sure love your style.


George Orwell was a Prophet, not a novelist. Read 1984 and then look around you!

Old cat turd!

"Some men just need killing." ~ Clay Allison.

I am too old to fight but I can still pull a trigger. ~ Me


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Last year those were exotics.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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lhonda Offline OP
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Originally Posted by elkhunter76
Good pics lhonda. The opportunity to go out to places like that is nice. For us it is at least a 50 mile one way drive.

I just got the old frying pan out last night and started with 3 small red potatos in a dab of olive oil, added a small coarse chopped red onion, sliced up a pkg of white muchrooms, a dismantled brocolli crown and added a sliced up Nathan's beef kielbasa. Simple but very good.

In fact left overs for lunch today!


Sounds very similar to my home version of a Spanish tapas type omelette. I made one just a few nights ago, actually. Start with a bit of EVOO and medium heat, and toss in a chopped yellow onion and a few cloves of minced garlic. When the onions get tranluscent, add thinly sliced potato (skin off or on; I prefer skin on). Let the potatoes cook while you slice some 'shrooms and beat 3 eggs, adding a couple TBSPs of water--NOT milk.

Once the potatoes are almost cooked through, toss in the 'shrooms and add some paprika, coarse salt and fresh cracked black pepper. I also had some Italian hard sausage lying around. I chopped it into tiny cubes and tossed that in as well. Now you're ready to pour in the egg mixture. Turn the heat down a smidge. Use a shaking motion and a wooden spoon to periodically pull the edges of the omelette up and let the egg mixture run underneath. Give that about 5 minutes. Now to the tricky part.

Get a plate that matches the size of your pan. Place the plate on top of the pan, and in a quick, fluid motion, flip the pan 180 degrees, so that the pan is upside down and the omelette has landed in the plate. Now put the omellette back into the pan, 'raw' side down. Cook another 4 minutes or so and remove pan from heat. Most Spanish omelettes are served cold, but I like hot, though it should be cooled sufficiently to allow everything to set. Slice into wedges and serve, maybe with another light sprinkling of kosher/coarse salt. Enjoy. Very nice snack, or meal.

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[img]http://i108.photobucket.com/albums/n29/birddown/NYC%20trip%20February%202011/NYC042.jpg[/img]






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lhonda Offline OP
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That's a lot like what we call Cowboy Sumbitch or when the kids were very young, "Good guy whitehat wearin cowboy breakfast". smile

Kielbasi
Taters*
Eggs
Top with cheddar.


*This turns out best with leftover foil potatoes - layered taters and onions, with butter, salt and pepper in between, wrapped in foil and cooked on the grill. Quicker too.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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Sprinkle some shredded Velveeta over that bad boy and you'll have yourself some culinary perfection.


The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.
William Arthur Ward




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Velveeta??? Really?? It's a wonder you don't weigh 400 lbs!! Only thing Velveeta is good for is for putting on mouse traps..........lol


That's ok, I'll ass shoot a dink.

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I use Velveeta in my layered bean dip as cheddar gets pretty stiff after baking and cooling.

Velveeta couldn't get stiff is you sprinkled it with Viagara.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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lhonda Offline OP
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Originally Posted by isaac
Sprinkle some shredded Velveeta over that bad boy and you'll have yourself some culinary perfection.


"Well, Sarge, this is a weird one. Seems the big Asian fellah--over there in my cruiser wearing the cuffs--was preparing something to eat earlier tonight, and walked away from the stove for something. All of a sudden, his houseguest, the deceased there--huh? um, yeah, the one with the spoon jammed in his eye-- sneaked in from behind and tossed a brick of Velveeta onto some kind of food that the Asian was preparing... Yep, I said Velveeta. That's pretty much all we know so far, but yeah, sounds like a righteous kill to me too."

grin


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Originally Posted by ironbender
Originally Posted by Barkoff

I had a few of these for dinner.
[Linked Image]

Please tell me that you are joking. Pre-made PB&J? cry crazy


Let me tell you sumpthin, those things are outstanding for the tackle bag. Nothing can settle my stomach like PBJ's. I grab a handful of those on the way out the door, by the time yee be heading out of the jaws, they are thawed out and ready. I love those things. And by the way, no crust, hence "uncrustables".







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Crust don't bother me, but I can't do grape jelly.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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Originally Posted by ironbender
Crust don't bother me, but I can't do grape jelly.


Not to worry.

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Because I like you, I'm giving you this as a gift. People have begged me for this recipe and I wouldn't yield. And, in spite of all the culinary snobbery here, sprinkled with meanness, I'm still going the good guy route with this gift. You're welcome.

1 1/2 lb Velveeta cheese, cut up
8 oz blue crab/back fin
1 1/4 cup finely chopped hot Italian sausage(grill cooked)
2 6 oz cans of Rotel with green chiles
1/2 cup green onion, chopped
1/2 cup chopped red bell pepper
1/2 cup sour cream
1/4 teaspoon cayenne pepper (1/8 for sissies)

Melt it,spoon it onto your fave chip,bread or cracker,savor it and then make sure you post thereafter and speak of my genius!

You've just found your way into a very special inner circle. The things I do for the common man!



The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.
William Arthur Ward




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NOW we're talkin'.!!!


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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