Today: homemade pasta and hand-chopped pesto (no food processor!).

Today: homemade pasta and hand-chopped pesto (no food processor!).

Is it better that way?

I'm thawing out a chicken.......:coffee:

Is it better that way?

Marginally - I just feel the need to chop something.

I don't know what it is about having time on my hands + incliment/yucky weather. I feel a NEED to cook.

I just put on a huge pot of beef vegetable soup, and I have an Oven Stuffer Roaster to put in the oven later this afternoon. Sometime soon I'll make a grand dessert to go along with it all.

And I wonder why we're fat. :blimpo:

Marginally - I just feel the need to chop something.

I understand. :lol:

Baking a carrott cake and making lasagna with spinach. Feel the nesting need. Hope it is a big storm.

And I wonder why we're fat.

You're not fat, skinny butt girl :hot:

But there is something about crummy weather that makes me want to cook for real and do all those time-consuming food things that my grandmother used to do.

Marginally - I just feel the need to chop something.

Is Larry at home in Fredneck this weekend?:yikes:


Wifey is out getting healthy food for our diets.

After I pick my daughter up from work this afternoon, I will light a fire in the fireplace. Going to cook some veal stew over the fire in a dutch oven on the swing arm I installed when I did the stonework on the fireplace. Also some home made 3 inch high buttermilk biscuits to go with it and Boston Cream Pie for dessert. It's going to be a good afternoon to stay in after I feed the horses.

I am about to put on a big pot of Chicken with Home Made Noodles. Comfort food at its finest.:drool::drool::drool:

Making chicken pot pie with garlic cheddar bisquits for dinner. Tonight the kids and I will make cupcakes and wait fo the smow.

Man, if there is anything that smells better than fresh pesto, I'd love to know what it is. The recipe, for those who care:


1 lg bunch of fresh basil (this is two or three packs if you get the kind Shoppers has), leaves only, no stems
4 cloves fresh garlic (don't use the jarred minced kind)
palmful of pine nuts
a cup or so of *fresh* grated Parmesan or Asiago (or Romano, or any other Italian hard cheese). Do not use the crap that's already grated for you.
Olive oil


Put all the garlic cloves and about a third of the basil on your cutting board and chop chop chop until it's fairly coarse but no big hunks.

Add another third of the basil and chop chop chop.

Add the last of the basil and chop chop chop until it's a fine mince. Yes, it's time consuming.

Add half the pine nuts and chop chop chop.

Add the rest of the pine nuts and - you guessed it! Chop chop chop.

Add half the grated cheese and....you know.

Add the rest of the cheese and chop until everything is so finely minced that it's all a big pesto blur and you can press it into a cake.

So press it into that cake and put it in a small dish about the size of the cake (or just press it into the bottom of the dish). Cover it with a couple Tbsps of olive oil.

Voila! Pesto.

Why all the chop, add, chop, add? Because the idea is to have the basil and garlic be extremely fine, but the pine nuts add some texture (just not too much). Why really? I don't know - this is just how it was taught to me.

What do you do with pesto? Well, I'm going to toss it with fresh homemade linguini and eat it. But you can put it in an omelette, or use it in spaghetti sauce, or top a pizza, or toss it with veggies or...anything you think would taste good with basil, garlic, olive oil, and cheese. Which, frankly, is just about everything.

Oven sizzled shrimp, put a blop on your steak, spread it on the bread when you make your next grilled cheese, garlic bread, add it to chickpeas and make hummus if you're some hippie type - really you can do anything with it.

AND! You can leave out the cheese if you're some vegan type, and it's still good.

I could totally have my own Food Network show, don't you think?

PS, by "chop chop chop" I don't mean you only chop three times. You chop for awhile until you think it's fine enough to go to the next chopping step.

Speak of chop..

I'm making pork chops and scalloped potatoes.

ok, I made me some scrumptious chili.

1/2 pound hot italian sausage
1/2 pound hamburger
1/2 green pepper
1/2 large onion
32oz diced maters
16oz kidney beans
1 pack chili seasoning
Slow cooked in crockpot 5 hours.
1 Sam Adams blackberry Witbier (thanks vrai)
:yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum:

ok, I made me some scrumptious chili.

1/2 pound hot italian sausage
1/2 pound hamburger
1/2 green pepper
1/2 large onion
32oz diced maters
16oz kidney beans
1 pack chili seasoning
Slow cooked in crockpot 5 hours.
1 Sam Adams blackberry Witbier (thanks vrai)
:yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum:Oh and malted milk balls for desert.
I'm gonna make some woman very happy one day. :biggrin:

I'm getting hungry, now. Someone needs to come cook for me.

1 Sam Adams blackberry Witbier (thanks vrai)

Ack! You suck! The beer store in San Souci didn't have the blackberry so I got Cherry Wheat and Blue Moon Punkie. I suspect that blackberry will be my summer beer this year.

Ack! You suck! The beer store in San Souci didn't have the blackberry so I got Cherry Wheat and Blue Moon Punkie. I suspect that blackberry will be my summer beer this year.
Chaptico Market had it. Will be a great summer beer. :yay:

What do you do with pesto? Well, I'm going to toss it with fresh homemade linguini and eat it.

This was insanely good, by the way. :yum:

This was insanely good, by the way. :yum:

We watched a show this weekend that made what looked like an awesome pesto that I'd like to try, just can't remember what the program was to look it up on the internet :ohwell:

I had a mug of tomato soup.

I had a mug of tomato soup.with grilled cheese?

I had a mug of tomato soup.

Yum.

with grilled cheese?

Even more yummier.

I had a mug of tomato soup.

I'm making some weird dish with artichokes and green beans. I'll probably end up tossing it.

with grilled cheese?

A classic!

Braised Short Ribs over homemade Gnochi, Apple Crisp for dessert...
Perfect for a smowy day.
:buddies:

with grilled cheese?
No, I don't think my tummy can handle that.
Yum.
It was.
I'm making some weird dish with artichokes and green beans. I'll probably end up tossing it.
Meamie.

Man, if there is anything that smells better than fresh pesto, I'd love to know what it is. The recipe, for those who care:

1 lg bunch of fresh basil (this is two or three packs if you get the kind Shoppers has), leaves only, no stems
4 cloves fresh garlic (don't use the jarred minced kind)
palmful of pine nuts
a cup or so of *fresh* grated Parmesan or Asiago (or Romano, or any other Italian hard cheese). Do not use the crap that's already grated for you.
Olive oil ?
Sweet classic recipe!

Maybe some S&P, and use a mortar-pestal instead of choping? :cheers:

comfort food... :drool:

Maybe some S&P, and use a mortar-pestal instead of choping? :cheers:

I love my M&P, I do. But it crushes the basil instead of chopping it, which irritates me. Just a personal preference.

S&P goes in the final dish, whatever that may be, that includes the pesto.

You and I need to open a business - catering or restaurant. You already know that I'm okay playing second banana to your Top Chef. I cook #### - you're a culinary artist. I'm a little bit country - you're a little bit rock and roll.

I think it's a match. :yay:

I through a london broil out on the grill... in the snow. For some reason grilling in the snow/rain makes everything taste better :lmao:

I love my M&P, I do. But it crushes the basil instead of chopping it, which irritates me. Just a personal preference.

S&P goes in the final dish, whatever that may be, that includes the pesto.

You and I need to open a business - catering or restaurant. You already know that I'm okay playing second banana to your Top Chef. I cook #### - you're a culinary artist. I'm a little bit country - you're a little bit rock and roll.

I think it's a match. :yay:

why thank-you!

an "artist", hardly, but like you I love food and its diversity, helps to put a bit extra in dishes... The counrty side is a good thing, I hold on to mine, I'll eat red-eyed-gravy anytime!
You are indeed an excellent "prep-#####", :wench: even more so, a great conversationilist while doing same.

I through a london broil out on the grill... in the snow. For some reason grilling in the snow/rain makes everything taste better :lmao:

you my lass are a pure woman:love:

We had a veritable pot pourri. Grilled fish filets, breaded scallops, mini crabcakes, fish sticks (my favorite - :lol:) and fries! :yum:

Oh! AND! I came up with the perfect steak rub for mAlice and Il Duce Speedo - one who doesn't like it spicy, and the other who doesn't want it to overwhelm the meat.

Personally, even if a steak is carefully marinaded and seasoned, I'll take a bite, go "yum", then smother it in A-1. But that's me - I'm a steak sauce person.

- I'm a steak sauce person.

:faint: With your good taste in beer, I'll give you a pass on this sacrilege.

I'm making some weird dish with artichokes and green beans. I'll probably end up tossing it.

Would did you toss it with and how'd it turn-out? :whistle:

No, I don't think my tummy can handle that.

It was.

Meamie.

:love:

:faint: With your good taste in beer, I'll give you a pass on this sacrilege.
She does have some good beer taste. We should hire a limo (or get a DD) and do a pub crawl up the road. Hit all the brewpubs.

:love:

hey bs gal, what can your stomach handle? Love to deliver you and DR a meal?

good healing!

Man, if there is anything that smells better than fresh pesto, I'd love to know what it is. The recipe, for those who care:


1 lg bunch of fresh basil (this is two or three packs if you get the kind Shoppers has), leaves only, no stems
4 cloves fresh garlic (don't use the jarred minced kind)
palmful of pine nuts
a cup or so of *fresh* grated Parmesan or Asiago (or Romano, or any other Italian hard cheese). Do not use the crap that's already grated for you.
Olive oil


:yay: But toast the pine nuts first. It makes a WORLD of difference. And also store any leftover pine nuts in the freezer. They go rancid VERY quickly. Definitely use the fresh grated cheese - MUCH more flavor.

Put all the garlic cloves and about a third of the basil on your cutting board and chop chop chop until it's fairly coarse but no big hunks.

Add another third of the basil and chop chop chop.

Add the last of the basil and chop chop chop until it's a fine mince. Yes, it's time consuming.

Add half the pine nuts and chop chop chop.

Add the rest of the pine nuts and - you guessed it! Chop chop chop.

Add half the grated cheese and....you know.

Add the rest of the cheese and chop until everything is so finely minced that it's all a big pesto blur and you can press it into a cake.

So press it into that cake and put it in a small dish about the size of the cake (or just press it into the bottom of the dish). Cover it with a couple Tbsps of olive oil.

Voila! Pesto.

Why all the chop, add, chop, add? Because the idea is to have the basil and garlic be extremely fine, but the pine nuts add some texture (just not too much). Why really? I don't know - this is just how it was taught to me.

Good Lord, woman. :faint: Spend a few bucks and get a food processor, please. :lol:

What do you do with pesto? Well, I'm going to toss it with fresh homemade linguini and eat it. But you can put it in an omelette, or use it in spaghetti sauce, or top a pizza, or toss it with veggies or...anything you think would taste good with basil, garlic, olive oil, and cheese. Which, frankly, is just about everything.

Oven sizzled shrimp, put a blop on your steak, spread it on the bread when you make your next grilled cheese, garlic bread, add it to chickpeas and make hummus if you're some hippie type - really you can do anything with it.

AND! You can leave out the cheese if you're some vegan type, and it's still good.
Great ideas. :yay: One thing I do is make a big batch of pesto and then press the mixture into ice cube trays and freeze. Pop them out and store in a freezer bag. Now anytime you have the urge for pesto, you just use a cube or two to throw into the hot dish. Takes about a minute to thaw and just stir is in. :yum:

I could totally have my own Food Network show, don't you think?
:clap: That you could and be better by FAR of some of the whack-a-doodles on there. Like Rachel Ray. :twitch:

:yay: But toast the pine nuts first. It makes a WORLD of difference. And also store any leftover pine nuts in the freezer. They go rancid VERY quickly. Definitely use the fresh grated cheese - MUCH more flavor.


Good Lord, woman. :faint: Spend a few bucks and get a food processor, please. :lol:


Great ideas. :yay: One thing I do is make a big batch of pesto and then press the mixture into ice cube trays and freeze. Pop them out and store in a freezer bag. Now anytime you have the urge for pesto, you just use a cube or two to throw into the hot dish. Takes about a minute to thaw and just stir is in. :yum:


:clap: That you could and be better by FAR of some of the whack-a-doodles on there. Like Rachel Ray. :twitch:

:cheers:

hey bs gal, what can your stomach handle? Love to deliver you and DR a meal?

good healing!

I can tell you what I can't have. :lol: I can't have fresh fruits or veggies or fish (and I believe they are talking about the fish that may have a possibility of contamination, not shell-fish, which I am refusing to give up). Nothing real spicy because my mouth is very tender after C. I can have just about anything other than that, except stuff with tomato sauce....(this is getting limited). I LOVE shrimp. :whistle:


I was not a big salad or fruit eater UNTIL they told me I couldn't have it. That is in place until my WBC count is taken next Wednesday....pretty much I just assume I can't have that until they test it each Wed.

To date, we have had so many offers and just not taken anyone up on them; however, I am starting to re-think that. :lmao:

:cheers:

:smoochy: Between you, me, Vrai and a few other peeps, we could RULE the cooking world. :yahoo:

:smoochy: Between you, me, Vrai and a few other peeps, we could RULE the cooking world. :yahoo:

I'll challenge you on that!!! Or be included! :buddies:
I think I just made the best Beef Stew Ever!

:smoochy: Between you, me, Vrai and a few other peeps, we could RULE the cooking world. :yahoo:

Will I get invited?

I'll challenge you on that!!! Or be included! :buddies:
I think I just made the best Beef Stew Ever!
You're on. :banana:

Will I get invited?
Like you'd even show. :duh:

Like you'd even show. :duh:

Everything alright in your Neck of the woods?

Call me if you need anything.

I can tell you what I can't have. :lol: I can't have fresh fruits or veggies or fish (and I believe they are talking about the fish that may have a possibility of contamination, not shell-fish, which I am refusing to give up). Nothing real spicy because my mouth is very tender after C. I can have just about anything other than that, except stuff with tomato sauce....(this is getting limited). I LOVE shrimp. :whistle:


I was not a big salad or fruit eater UNTIL they told me I couldn't have it. That is in place until my WBC count is taken next Wednesday....pretty much I just assume I can't have that until they test it each Wed.

To date, we have had so many offers and just not taken anyone up on them; however, I am starting to re-think that. :lmao:

good point(s)

Can only imagine your dietary restraints, let alone an appetite

:smoochy: Between you, me, Vrai and a few other peeps, we could RULE the cooking world. :yahoo:

hell-yeah!
@ least in st. mary's...

I'll challenge you on that!!! Or be included! :buddies:
I think I just made the best Beef Stew Ever!

sample tastes or it didn't happen?

You're on. :banana:


Like you'd even show. :duh:

I would deliver you a taste test but!!! you'll have to take my word on it for now. :huggy:

Everything alright in your Neck of the woods?

Call me if you need anything.

Thanks - will do. :smooch: So far, so good but I may need to find someone to plow me out in the morning. :jameo:

sample tastes or it didn't happen?


It happened, I slaved for two days making it... one for the stock with just delivered cow soup bones.. and today the stew... :drool:

hell-yeah!
@ least in st. mary's...
Oh ye of little faith. :razz:

sample tastes or it didn't happen?

I would deliver you a taste test but!!! you'll have to take my word on it for now. :huggy:

Yeah, what he said. :lmao:

Oh ye of little faith. :razz:
Yeah, what he said. :lmao:

I will save a taste for you, because that is all that will be left!!! :buddies: Tell me where to deliver or I will give it to wee!:killingme

It happened, I slaved for two days making it... one for the stock with just delivered cow soup bones.. and today the stew... :drool:


Loper, to you :diva:

I will save a taste for you, because that is all that will be left!!! :buddies: Tell me where to deliver or I will give it to wee!:killingme

PLEASE don't give it to Wee. It might push him over the 99.99 pound mark. :roflmao:

If you're in the Callaway area, look me up. :cheers:

I will save a taste for you, because that is all that will be left!!! :buddies: Tell me where to deliver or I will give it to wee!:killingme

:killingme, hah!

:killingme, hah!

:mad: You're not helping. :buttkick:

:mad: You're not helping. :buttkick:

just figuring-out who's who...

just figuring-out who's who...

Umm...I'm Jazz, Loper is Loper, and Wee is Appy's pig. Who are you then? :confused:

Loper, to you :diva:

PLEASE don't give it to Wee. It might push him over the 99.99 pound mark. :roflmao:

If you're in the Callaway area, look me up. :cheers:

I never made stock from soup bones! Was my first! These were not your everyday bones! These came with the half side of beef we got from the farmer! Au natural, organic, and OMG full of meat and fat! I made the stock yesterday. I made the stew today!!!! :drool:

Jazz did you see this of Wee? :killingme:killingme:killingme

Wee, checking his pork chops! (http://4leggedfotos.smugmug.com/gallery/7172188_4ETEX#473647989_YvX4x)

I never made stock from soup bones! Was my first! These were not your everyday bones! These came with the half side of beef we got from the farmer! Au natural, organic, and OMG full of meat and fat! I made the stock yesterday. I made the stew today!!!! :drool:

Sweet!

Umm...I'm Jazz, Loper is Loper, and Wee is Appy's pig. Who are you then? :confused:

Passovers lost child... :shrug:

I never made stock from soup bones! Was my first! These were not your everyday bones! These came with the half side of beef we got from the farmer! Au natural, organic, and OMG full of meat and fat! I made the stock yesterday. I made the stew today!!!! :drool:

:yay: That's the only way to go and I'm sure it was luscious. :yum: I make all my stocks from scratch. I just made some chicken stock tonight to make some chicken and dumplings tomorrow. :yay:

Jazz did you see this of Wee? :killingme:killingme:killingme

Wee, checking his pork chops! (http://4leggedfotos.smugmug.com/gallery/7172188_4ETEX#473647989_YvX4x)

OMG, how the hell did I miss THAT? TFF! :killingme

Passovers' long lost bf... duh :shrug:

PASSOVER? :roflmao: Easter is still a ways away. :killingme I hope you meant Pasofever AKA Paso. :lmao:

Wiping tears from my eyes. :whew:

PASSOVER? :roflmao: Easter is still a ways away. :killingme I hope you meant Pasofever AKA Paso. :lmao:

Wiping tears from my eyes. :whew:

hey, @ least i got the "passo" right;;; sort of

hey, @ least i got the "passo" right;;; sort of

:lol: That you did, spelling challenged and all. :smooch:

:lol: That you did, spelling challenged and all. :smooch:


say good night dick... or is it gracey? :smooch:

Wirelessly posted (LGE-VX9900/1.0 UP.Browser/6.2.3.2 (GUI) MMP/2.0)

:lol: That you did, spelling challenged and all. :smooch:


say good night dick... or is it gracey? :smooch:

My power sure did about 30 seconds after I posted. It's going to be a long night. :ohwell:

Would did you toss it with and how'd it turn-out? :whistle:

No, it was quite good. I put paprika on my part which I won't do again though.

Today: homemade pasta and hand-chopped pesto (no food processor!).

:heavysigh: I remember the days...

Hope you had fun (didn't read the tread - but I loved making anything with basil and pine nuts and garlic and olive oil and lemon juice, ooh! ooh! and a mortar and pestle! :yum:

:heavysigh: I remember the days...

Hope you had fun (didn't read the tread - but I loved making anything with basil and pine nuts and garlic and olive oil and lemon juice, ooh! ooh! and a mortar and pestle! :yum:

:howdy::love: