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Title: The Freedom4um Cook Book & Beverage Guide
Source:
Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 4080
Comments: 195
This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread. This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees. My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen. As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.
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#8. To: Original_Intent (#0)
Tips for cooking with coffee • Strong brewed coffee perks up the flavor in pot roasts, stews, chili, mole, baked beans and hearty soups. • For fuller flavor, use ground coffee beans instead of instant. If you do use instant, make it espresso. • When adding coffee to dishes that will be cooked, make the coffee stronger than you would normally drink it. • To get the most coffee flavor in cookie dough, dissolve ground coffee in a small amount of liquid and add it to the creamed butter and sugar. • To add coffee flavor to cakes, coarsely crush the beans with a rolling pin and steep them in the liquid used in the batter. Coffee-Braised Pot Roast with Cinnamon and Ancho Chile Pepper This recipe works equally well with lamb shoulder or shanks, short ribs and beef stew. If time permits, cook the roast ahead and refrigerate it and the cooked sauce separately. It is easier to carve the meat and remove the fat from the sauce when they are cold. Spoon the sauce over the meat and either refrigerate for up to 2 days or heat and serve. If desired, vegetables such as carrots, parsnips, rutabaga and potatoes can be added during the last 45 minutes of cooking. Serves 6. 4-lb. boneless chuck roast For the rub 2 tsp. kosher salt 2 tsp. black pepper 2 Tbsp. ground or instant espresso 1 tsp. ground ancho chile pepper 1/2 tsp. ground cinnamon For the braising liquid 4 Tbsp. olive oil 1 large onion, chopped 8 garlic cloves, minced 2 Tbsp. ground or instant espresso dissolved in 1.5 cups warm water 1 cinnamon stick 1 1/2 tsp. ground ancho chile pepper 1 Tbsp. packed brown sugar 1 Tbsp. butter, softened 2 Tbsp. flour Preheat the oven to 325 degrees. Rinse the roast and dry thoroughly. Combine all rub ingredients in a small bowl and rub all over the meat. In a Dutch oven or wide, heavy saucepan, heat 3 Tbsp. oil over medium high heat until hot. Add the roast and cook on all sides until very dark (coffee will cause it to become almost black), 8-10 minutes total. Remove the roast to a plate. Add the chopped onion to the pan, reduce the heat to medium and cook, scraping up as much of the seasoning stuck to the bottom of the pan as possible, until the onion begins to soften, about 10 minutes. Add garlic and sauté for 1 minute. Slowly add a small amount of coffee to the pan (it will sizzle). Add the remaining coffee and cook, stirring up the remaining bits from the bottom of the pan. Stir in cinnamon stick, chile pepper and brown sugar. Bring to a simmer. Return the beef to the pan and bring to a boil. Cover tightly and transfer to the oven. Bake for 1.5 hours, then turn the beef over, cover again and continue cooking until meat is fork-tender, but not falling apart, about 3.5 hours total. If making ahead, refrigerate meat and juices separately. To serve, transfer the beef to a cutting board and tent loosely with foil. Remove the cinnamon stick from the braising liquid and skim the fat. Bring the braising liquid to a boil over medium-high heat. Mash the butter with the flour to form a paste and whisk into the gravy. Simmer for 5 minutes, or until thickened slightly. Carve the roast and serve with the gravy.
Summer Saute The nice thing about this is that there is no set recipe and its ingredients are whatever fresh summer vegetables are available. The main elements that are constant are Olive Oil, Herbs de Provence, Garlic, Onion, and Sea Salt. And you could do without the onion, and Kosher Salt works as a replacement for the Sea Salt (although Sea Salt has more trace elements). This was an impromptu creation at a moment when I had to figure out a quick way to feed my Aunt who was visiting (it was a somber time as my mother was in the process of passing from Cancer). Since my Aunt and I shared a love of gardening and my Kitchen Garden was in full swing I immediately thought of the garden as a source of something quick, that I could show off, and tasty. So, quick like a bunny I ran out into the garden and began picking. Back in the Kitchen I had some Patty Pan Squash (the flattened type of Summer Squash, some Ronde de Nice - a wonderful round French Gourmet Zucchini and a big handful of green beans). Grabbing my favorite Cuisinart Saute Pan I splashed some Olive Oil in the bottom, chopped up some garlic and onion, some of the summer squash, grabbed a hand full of fresh green beans, and reached into the freezer for some frozen cocktail shrimp. Starting with the Olive Oil, then adding the garlic and onion I began sauteeing it over medium heat, once the onion was beginning to turn translucent I sprinkled a good pinch of Herbs de Provence over it, added the green beans and then some salt. The summer squash cooks quick and so it is added last so as not to over cook it. So, with the onion translucent and the beans beginning to change color I added the summer squash, mixed it in good, kept things in the pan moving and as the squash began to cook threw in the cooked shrimp and warmed them through and then served. It was delightful and I learned something in the experience - that I could fashion a quick tasty meal just from the garden and what was on hand. I have since used different combos in the dish - matchstick carrots work well, and different types of summer squash, and sometimes a dash of wine or Balsamic Vinegar to form a glaze. It is one of those quick summer dishes to play with and enjoy creating with. To make it more substantial serve over Pasta - either Linguine or Fettucini with just a dash of Olive Oil on it to keep it from sticking together.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
For a nice change try Strawberries Romanoff. This sounds fancy and impressive for guests but is easy to make. Take a couple of cups of Strawberries (or more - I like Strawberries), clean and remove the core, slice and mix with enough sugar to form a liquid. The amount of sugar is going to vary as you'll want to adjust it based on how sweet the berries are. Just a rule of thumb - about 1/4 to 1/3 cup sugar for every two cups of berry slices. The sugar draws the moisture out of the Strawberry slices to form the liquid. You want to do this preferably the night before so that all the sugar dissolves and it forms a syrup which is not grainy. Put the Strawberries in a bowl in the fridge over night - cover the bowl with a lid or plastic wrap. When you take it out in the morning stir it again to mix up any sugar crystals that have not completely melted into the syrup. The morning you are serving whip up a cup of heavy Whipping Cream till it is stiff - adding sugar to taste when it is just beginning to stiffen. Whip until it is fairly stiff. Taking a rubber spatula fold the berry mixture into the Whipped Cream and use this as your topping.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
Thanks. This should be fun - and tasty.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
Oops! Meant to ping you sooner.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
Okay. Spicy Chicken Burgers. Boneless, Skinless Chicken Thighs. Dice up the chicken. Fry the chicken in the pan with the butter and olive oil. Add the Hot sauce. Chuck in the onions and mushrooms. Add some Blue Cheese Dressing. The Chicken etc. should be smothered in Sauce and Dressing so it's saturated and dripping with the stuff. Heat the buns in the oven with the cheese grated. Put the stuff on the buns with the spinach and mayonnaise. Add extra Hot Sauce and Blue Cheese Dressing. Oh Good Lord. I'm no Chef, but my mouth is watering just thinking about it.
Definitely looks like something that would work well with Lamb.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
Good food will do that. If you can find it, rare and expensive, Rogue Creamery Smoky Blue Cheese would add a real gourmet touch. Make your own Blue Cheese Dressing with the Smoky Blue.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
How?
It is pretty straight foward. A little Olive Oil for thinning (or Grape Seed Oil which has a more neutral flavor - and is high in Omega 3 fatty acids). Sour Cream A lemon for juice Blue Cheese This works best in a food processor or a blender, or one of those hand held mixer thingies. To a cup of Sour Cream add about a teaspoon to a tablespoon of lemon juice (it depends upon how much "bite" your want from the acid) (White Balsamic Vinegar would probably work well too) and enough oil to thin it to a thick but pourable consistency. Mix the oil in a couple of tablespoons first and then one at a time until you get the consistency you want. Then add some chopped up blue cheese to taste. Mix the cheese in and taste until you fine tune it to the flavor you want. You might need to add a dash of Kosher salt (it dissolves more readily) depending upon how salty the cheese is. It's better to do this a day or so in advance to economize on the cheese - the flavor will infuse the solution after setting a while. Keep it in the fridge as it will go bad if left out - no preservatives. If you like it chunky add some pieces and fold in with a spatula after you have the dressing to where you want it.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
Thank you. That's sounds like it'd be really good. Oh man, sour cream. Anything is good with sour cream. Especially perogies. You know, fried onions, bacon bits...
It is good. I grew up eating it and always preferred it to store bought blue cheese dressing. I know what Perogies are. I took Russian in High School and we learned about Russian food.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
Bookmarking this thread.
Me too. ;-) G'night. I'm going to hit the sack.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
Ukrainian - Petaha Goodnight.
Just a quick reminder that the DEMs and REPs are offering FREE (not really) Shit sandwiches to their constituents. The DEMs serve em on white bread. The REPs serve em on toast. Both parties have long lines of shit eating consumers to feed so get in line early !!!
Resolve to serve no more, and you are at once freed. I do not ask that you place hands upon the tyrant to topple him over, but simply that you support him no longer; then you will behold him, like a great Colossus whose pedestal has been pulled away, fall of his own weight and break in pieces. De La Boétie
2 Large cooking apples, such as Yellow Delicious or Granny Smith Preheat oven to 475. Peel, core, and very thinly slice the apples, you should have approximately 1-½ cups. Melt 2 tablespoons of the butter over medium low heat in a small fry pan, and sauté the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9 or 10-inch cast iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes---the pan has to be very hot for this recipe to really work properly. When it is well heated, add the remaining 2 tablespoons of butter to melt and put skillet back on oven; the butter should be very hot but not brown when you add the apples and the batter. While the skillet is heating, place the flour, milk, eggs, vanilla, salt, and nutmeg in a blender, and whiz until smooth. (This can be done with a rotary beater.) Remove the skillet from the oven, quickly arrange the warm sautéed apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce hear to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioners’ sugar, then cut in wedges and serve with maple syrup and crisp bacon.
That looks really yummy, and I have a huge cast iron skillet I bought for making chicken or scones that would be perfect. Oh, and I just got 2 big bags of baking apples - I was going to make a tart and dehydrate the rest, but this looks like it could be fun. I think for a small batch I could make it in the toaster oven on a smaller cast iron pan that fits it. To make it a bit heartier and more nutritious you could probably use White Whole Wheat Flour.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
That recipe comes from Marcia Adam's Cooking from Quilt Country. That's the Amish cook book I talk about. Worth buying one if you can still find them.
I'm thinking of typing in a couple of my favorites out of "Perfect Baking" and the "King Arthur Flour Anniversary Book". Real Scottish Scones are easy to make and very versatile - they freeze well too. Oh, and Rose's Recipe for Cinnamon Rolls (you'll never buy those awful things at Cinnabon again). The Chocolate Sponge Cake makes a perfect base for several different renditions. The way this is growing do you think we should actually split it up into 3 threads - Entres, Desserts, Beverages, and possibly a fourth for Appetizers and Snacks? That would keep it more organized in the thread type format.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
This is where having the largest used book store in the U.S. Comes in handy. Powell's has a store dedicated to just cook books.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
If I didn't make a group, I'd miss most of the posts. ;) Everyone is an owner so please ping the group for posts! :))) And sign up if you aren't already!! Thanks farmfriend and original_intent for the idea and the posting!
"Midway upon the journey of our life I found myself within a forest dark, Greasy squash with bacon and onion 5 15 oz cans of cooked yellow squash 1/2 bacon I medium onion Open cans and drain liquid from squash Dice onion Cut bacon into small pieces and fry until crisp. Remove bacon retaining the grease. Add squash and onions to grease and cook over medium heat until almost all the moisture is driven off the squash, concentrating the flavor. Mix bacon pieces into squash. Yummy.
That book has a really good stuffing recipe as well as my carrot cake one and my pies.
Thanks for the group ping. Like you I miss it if I'm not pinged to it.
Is that guy gay or what? Remember that Cajun chef that used to be on TV. He was always cooking with wine and drinking it too. Can't remember his name...
Justin Wilson :)) Great chef..fantastic chef..and great storyteller, too :)
"Midway upon the journey of our life I found myself within a forest dark, He does sound a bit 'light in the loafers,' doesn't he? Not Emile? was it?
LOL that's him. I really liked his show! I would trade him for Paula Dean any day!
Justin Wilson's Hush Puppies Recipe Deep fat for frying [Peanut Oil is a fabulous choice] Ground cayenne pepper 48 servings Combine all dry ingredients. This hush puppies recipe was brought to you by Justin Wilson. [Note: A good deep fat fryer can make magic and should be sitting on your counter ready to fire it up :) They make nice rectangular ones with baskets that are nice and deep for less than those old "frydaddies" of old]
"Midway upon the journey of our life I found myself within a forest dark, I will tell everyone that I wish that I had all gay tenants in my rentals. They do take better care of the units than any other 'class' of tenants that I've ever had.
LOL Clean and well decorated.
LOL
Hell, if that tripped my trigger, I'd move in tomorrow.
I did not mean to get our cookbook thread off track with my tenant problems, or fag cook-show hosts. But, shiite happens. That's what's great about 4.
You're going straight to Hell.
Great thread on the benefits of Tumeric, recipes, side effects, etc., at:
All Cooks break out the special stuff for the holidays so here's one for ya' all to consider. (Stolen originally from "Taste of Home") ----------------------------------------------------------------------------------------------------------------------------- Ingredients * 1/2 cup butter, softened (not melted but warmed enough to be very soft) Directions * In a small bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. * Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners’ sugar and lemon juice until smooth; drizzle over warm bread. Yield: 1 loaf. Tip: Cream the butter real well - until it starts turning fluffy and changes color to a lighter yellow. Pound Cakes, and Tea Breads are really a type of Pound Cake, rely to no small extent on incorporating air into your batter to help it rise. Tip: To quickly warm the eggs up to room temperature put the eggs in a bowl or small sauce pan and run hot tap water over them. Let them set about 5 minutes before using. Tip: When adding the eggs it is easier to crack them all and put the eggs in a bowl and then you can just "pour" them in as needed. Eggs, along with the butter mixture, should also be thoroughly beaten till the batter starts lightening - showing that a lot of air has been incorporated into the batter.* Another tip I thought of - coat the berries in a light coating of flour - just dust them. It helps keep them from sinking to the bottom of the pan. *This is where having a stand type mixer comes in real handy. It never gets tired of standing there fluffing things up. Another one that I am trying as we speak (its in the oven now) is I used King Arthur Flour's "Unbleached Cake Flour" which is something they came out with recently. I am guessing that it will give it a finer grain.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Ooooo yum!
"The only thing better than a Federal Reserve audit would be a Federal Reserve autopsy." ~ unknown
Comments (48 - 195) not displayed.
Top • Page Up • Full Thread • Page Down • Bottom/LatestI love a good cup of coffee
#9. To: All (#0)
#10. To: Tatarewicz (#7)
(Edited)
Looking for suggestions to improve a basic waffle/pancake recipe. 2 eggs beaten 4-5 heaping tbspoons whole wheat flour half teaspoon baking soda couple tbspoons sour cream 12 - 15 tbspoons yogurt mix batter (adding milk/water to thin) heat fry pan, adding tbspoon oil (once only) brown three patties at a time spread tbspoon olive oil over (3) cooked waffles Usually eat with a liquid ginger-apple sauce to which jello powder added
#11. To: IndieTX, christine, Octavia, ratcat, Lod, TwentyTwelve, wudidiz, all (#5)
#12. To: palo verde (#0)
#13. To: Original_Intent, farmfriend, all (#0)
Louisiana Hot Sauce
Blue Cheese Dressing
Kaiser Buns
Spinach
Red Onion
Medium Cheddar Cheese
Olive Oil
Butter
Organic Mayonnaise (as long as it's the good mayonnaise - It's like Ketchup - only the good stuff will do unless you're really hungry...)
Mushrooms
Salt & Pepper
"The trouble with people is not that they don't know but that they know so much that ain't so." ~ Josh Billings
#14. To: CadetD (#8)
#15. To: wudidiz (#13)
I'm no Chef, but my mouth is watering just thinking about it.
#16. To: Original_Intent (#15)
Make your own Blue Cheese Dressing with the Smoky Blue.
"The trouble with people is not that they don't know but that they know so much that ain't so." ~ Josh Billings
#17. To: wudidiz (#16)
(Edited)
#18. To: Original_Intent (#17)
"The trouble with people is not that they don't know but that they know so much that ain't so." ~ Josh Billings
#19. To: wudidiz (#18)
#20. To: Original_Intent (#18)
"The trouble with people is not that they don't know but that they know so much that ain't so." ~ Josh Billings
#21. To: wudidiz (#20)
#22. To: Original_Intent (#21)
Russian - Perogie
"The trouble with people is not that they don't know but that they know so much that ain't so." ~ Josh Billings
#23. To: Original_Intent (#0)
#24. To: Tatarewicz (#7)
Looking for suggestions to improve a basic waffle/pancake recipe
German Apple Pancakes
¼ cup butter
1-cup all-purpose flour
1-cup milk
6 eggs
1-teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon grated nutmeg
Confectioners’ sugar
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#25. To: farmfriend (#24)
#26. To: Original_Intent (#25)
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#27. To: farmfriend, christine, CadetD (#26)
#28. To: farmfriend (#26)
Marcia Adam's Cooking from Quilt Country
#29. To: Original_Intent, 4um CHEFS, christine, *The Freedom4um Cook Book* (#28)
For the straightforward pathway had been lost." - Dante's Inferno
#30. To: Original_Intent (#0)
#31. To: Original_Intent (#28)
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#32. To: IndieTX (#29)
Thanks farmfriend and original_intent for the idea and the posting!
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#33. To: farmfriend, chefs here (#31)
Cajun jumbo -
#34. To: Lod (#33)
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#35. To: farmfriend (#34)
<..>
For the straightforward pathway had been lost." - Dante's Inferno
#36. To: farmfriend (#34)
#37. To: IndieTX (#35)
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#38. To: Lod (#33)
(Edited)
Off track comment replaced with recipe:
1 c Buttermilk
1 c Green onion, finely chopped
1 c Plain flour
1 ts Baking powder
1 ts Salt
1/2 c Parsley, finely chopped
1/2 ts Garlic powder (to taste)
1/2 ts Soda
2 c Cornmeal
2 tb Bacon drippings, hot
2 Eggs, beaten
Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well.
Drop in deep hot fat by spoonfuls and brown on all sides.
For the straightforward pathway had been lost." - Dante's Inferno
#39. To: IndieTX (#38)
#40. To: Lod (#39)
They do take better care of the units than any other 'class' of tenants that I've ever had.
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#41. To: longnose gar, Original_Intent (#30)
"The trouble with people is not that they don't know but that they know so much that ain't so." ~ Josh Billings
#42. To: farmfriend (#40)
Clean and well decorated.
#43. To: All (#42)
#44. To: Critter (#2)
Turtle Soup
There's no place better thanTurtle Island.
#45. To: Original_Intent (#0)
#46. To: All, *The Freedom4um Cook Book* (#0)
(Edited)
Lemon-Blueberry Tea Bread (Taste of Home) -----------------------------------------------------------------------------------------------------------------------------
* 1 cup sugar
* 2 eggs
* 1 teaspoon grated lemon peel
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1 cup fresh or frozen blueberries
* 1/4 cup confectioners' sugar
* 1 tablespoon lemon juice
#47. To: Original_Intent (#46)
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