"Come, shall we go and kill us venison? And yet it irks me the poor dappled fools, Being native burghers of this desert city, Should in their own confines with forked heads Have their round haunches gored."
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
I had never ate sun dried tomato's or even cooked fresh spinach before but I gotta say....it's pretty dam good. Kind of a pain in the ass to make because you have to baby sit it but I killed the time with a Black Butte Porter.
PS.....I cheated and cooked the chicken in the oven.
Nice brisket, pugs! I love celery seed. Under utilized in my opinion.
Put a tenderloin roast in the oven a bit ago. 225 until it hits 125 or so, pull, then baste in thyme and garlic butter before it goes under the broiler to brown up.
Hope it don’t suck.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
I had never ate sun dried tomato's or even cooked fresh spinach before but I gotta say....it's pretty dam good. Kind of a pain in the ass to make because you have to baby sit it but I killed the time with a Black Butte Porter.
PS.....I cheated and cooked the chicken in the oven.
Looks great, FG.
Slaves get what they need. Free men get what they want.
Tonight was my take on shrimp & "grits", with an Alaskan spin. The shrimp were from a coworker who shrimps in Southeast with his dad. Sautéed with butter and oil and blackened seasoning. The "grits" are stone ground barley from Delta Junction, AK with some white cheddar mixed in. In the middle is fire roasted red bell pepper, garlic, and green onion. Garnished with Italian parsley(I'll use cilantro next time). Deglazed the cast iron skillet with some sauvignon blanc, and a little heavy cream for a pan sauce. For a yankee, I'd say it turned out pretty good. Had this dish for the first time last year at Gumbeaux's Restaurant in Douglasville, GA, and was hooked; have wanted to try making it at home ever since. For anyone in the Atlanta area, Gumbeaux's is off the charts!