• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Chicken Parmigiana today is on the menu.
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Lazy grilled hamburgers with make your own fixin's is what I'm doing. I will add cheese for the last flip over for anyone who wants it. Personally I don't like cheese on mine. Mustard and tomato with a sprig of lettuce.?
And for dessert.............................?.
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I roasted a Patty Pan squash.
I didn’t take a photo of the Patty Pan squash l bought, so l had to use an internet photo for those. I photographed the seeds and finished product half eaten.
A Patty Pan squash is about a handful, good for a single serving. Skin is fairly soft and edible when cooked.
I cut it up in to bite sized pieces and tossed it in a concoction of olive oil, minced garlic, parmesan, a random green apple l found, toasted sesame oil, Mango Haneñero hot sauce, and S + P.
Roasted it in the Pyrex at 425 for 20 min with the lid on, took out and stirred the roasted another 10 min more lid off.
It was pretty good Patty Pan squash.
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Mmm hmmm
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I soak pinto beans overnight, not just 4 hours. That doesn't seem quite enough to me. But then I don't ride horses all day either so WTF.?
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I soak pinto beans overnight, not just 4 hours. That doesn't seem quite enough to me. But then I don't ride horses all day either so WTF.?
I soak pinto beans overnight, not just 4 hours. That doesn't seem quite enough to me. But then I don't ride horses all day either so WTF.?
My Grandmother used to make the best pinto bean and garlic soup you ever had... The stuff was downright amazing.. Once you started eating it you couldn't stop.. I could go for a bowl now!... I remember it being a thick ,creamy hearty soup.. My Grandmothers food was always so simple but incredibly good.. She worked for many years cooking at the Hofbrau Haus Not only in America but in Austria when she was waiting for her sponsorship to the US.. When our family left Croatia back in 45 they had to wait 6 years before coming to the US.. Of course.. Things took much longer then.. Ironically our mother turns 80 in 2 weeks so we had her documents reprinted and plaqued and framed for her big surprise bday party in 2 weeks.. I can't wait to see her reaction..
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First harvest of the season....
Nothing like a BLT. Looks great. The only thing I would change is I would have toasted the bread. But to each their own, right?
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This page needs some dessert. Made some french ice cream - with "cooked eggs" in the recipe.
Don't care for it - seems that the custardy texture was a little....slimey? and the taste was ok, except it overpowered the cooked blueberries I added.
So, no more french, I'm making regular Real American ice cream. The vanilla turned out great. It's just a smaller, older electric ice cream maker, but I think we need a bigger, new one. lol
The next couple of days, I'm picking a whole bunch of autumn olive berries, and I plan to use it to make jam, and to make some ice cream flavoring.
The stupid weather dried out the wild blackberries this year, so my remaining wild blackberry jam I made last year will have to last. It helps that I made a little more dandelion blossom jelly this spring. Could have made more, but I really enjoy the dandelion fritters.
Next I need to make some more vidalia onion relish for sandwiches/hot dogs....and some moist zucchini bread.
Just had cataract surgery yesterday - the difference is flat out amazing. Now I can see the true red of the berries. lol
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A bowl of New England Clam Chowder and a couple of Stuffed Quahogs. I like to get a forkful of Stuffie and dunk it in the Chowder.
I'll make sure to have it when they play the Patriots.
A bowl of New England Clam Chowder and a couple of Stuffed Quahogs. I like to get a forkful of Stuffie and dunk it in the Chowder.
I'll make sure to have it when they play the Patriots.
I love clam chowder.
One autumn, I plan on doing a tour of New England to experience the original American autumn, take in the beautiful foliage and eat fresh seafood!
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