Archives for category: FOOD
grilledcheesebygetty

image from GettyImages

EVIDENTLY THIS IS THE NEW “DRUNK” FOOD

Source:  from an AOL article

http://www.ozy.com/good-sht/the-worlds-most-sinful-grilled-cheese/71131?utm_source=AOL1&utm_medium=cpc&utm_campaign=cpc&icid=maing-grid7%7Cmain5%7Cdl25%7Csec1_lnk3%26pLid%3D358535760_htmlws-main-bb

recipe

Ingredients

  • Flour (9 oz = 250 g)
  • Dry yeast (0.1 oz = 2 g)
  • Salt (0.2 oz = 5 g)
  • Water (2.8 oz = 80 g)
  • Canola oil (0.4 oz = 10 g)
  • Mozzarella and feta (11 oz = 300 g of each). (Ghlonti says, ”the U.S doesn’t import sulguni, a pickled cheese from Georgia’s Samegrelo region. Instead, I prefer half mozzarella and half French feta for a substitute.”)
  • Melted butter (0.4 oz = 10 g)

Directions

Mix together flour, yeast, salt, water and oil. Let sit for 15 to 20 minutes until the dough slightly rises. Mix again, and place in the refrigerator for 15 minutes. Watch how to do the rest in this

video: https://www.youtube.com/watch?v=VCWT7KiL5Y0&feature=youtu.be

Well after a Wonderful meal last night; you just can’t beat the combined flavors of Bacon and Cream of Tomato Soup with the crispness of chilled to almost frozen sparkling wine and a taste of chocolate afters; today dawns bright and sunny just as i hope will my New Year.

 

I’m just sitting here listening to choral music with my cats all about me and savoring the taste of a really good cup of coffee with self-indulgent real 1/2 & 1/2 instead of the Vanilla Soy milk as usual and contemplating what I will do with my New Day.  I’ve also eaten the last of the bacon from last night which makes the taste of my coffee even sweeter and more satisfying.

I never got around to the Swiss Chard last night so that will be part of today’s menu.  Greens to promote money and wealth in the New Year; along with black eyed peas for good luck and pork for richness.  Tonight I shall make Italian Spicy Sausage sauteed with red and green bell peppers, maybe some winter onion, and a dash of Tapatio Hot Sauce to add spice to the New Year also.

swisscharda

I’ll have to make veggie sausage for “HE Who Will Not Obey” as he has gone completely veggie on me but that left the whole pound of bacon from the butcher’s case for me last night and this morning. I BE FAT MOST OF THE TIME BUT RIGHT NOW….I BE FATTER!

We’ll have baked stuffing on the side and some homemade sauerkraut and that should cover all my New Year’s Day food traditions and superstitions because we had tamales for Christmas; so I do not need to have them today.  If I come across anyone selling them out of a cart today as I run my errands….I may indulge in one or two just because I live in usually Sunny So Cal.

I have a list of small chores that I want “HE” and I to accomplish today so that we start the New Year on the right foot but “HE” is already indulging in a nap and has his own business errands to run later.  Still we may at least combine our lists and get one or two things done.

I don’t take down my Xmas decorations (put up on the outside only) until 12th Night; the night of the 12th Day of Christmas and other’s Epiphany Celebration.  This was when I used to give small get-togethers for this event and EVERYONE was to bring all the sweets they had left over from Xmas and we were supposed to consume them all that night.  That was a long time ago when we were young and could indulge in an orgiastic sweet supper with champagne and also before the 20 odd (some semi-feral) Catz that don’t allow me to have people in my home anymore.  

Maybe for 2017 we’ll clean the house up enough to start having people over again.  Then again, maybe NOT.  I don’t need no stinkin’ resolutions to make me feel worse than i already do and put pressure on my near cracked mental state…..So Maybe Not.  But again, who knows….it is sunny today and almost anything seems possible.  2016xmasa

Well that is all for now my lovelies Thank you for stopping by and a Happy 2017 to you and yours! To END this ramble, I’m including a picture of “HE” and me and what we did New Year’s Eve. ~~dru~~

 

I know I just posted this but since we are in the middle of fixing our late night supper and it appears it will be a HIT….I’m reblogging our menu and wishing you all a Happy and Safe Eve. ~~dru~~
ps: you don’t have to “like” again but you might just breeze thru it again just to imagine the wonderful tastse we wil be indulging it; we are are cheese, crackers, and apples right now and the aroma of bacon is wafting from the kitchen. Hope your supper is just as good!

saywhatumean2say

~~a little early but if you enjoy and want to participate….you need time to stock up~~

see you in the next year!

I think I’ll stay home and have my “New Year’s Eve” Traditional Light Supper this year and by-pass all the potential hazards and the expense of going out on this festive eve.

THE SUPPER CONSISTS OF:

Appetizer:  Sharp Cheddar Cheese Squares with Green Apple Slices and Crackers.  Also if it is to your taste and it certainly is to mine; I have some freshly roasted Chestnuts served as soon as you can stand to peel them.

(This takes care of your protein and your first helping of fruit, the crackers and chestnuts are your carbohydrates and starch, diabetics BEWARE carb overload)

Main Course:  Tomato Soup (the link to the recipe I’m going to use this year, will follow) and all the Bacon you can eat without throwing up.tomato-soup-with-oregano-and-basil

(I consider the…

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labelitlogoAs You might know this is a cause that is VERY near to my heart and it is getting my last $5 donation of the year 2016; give it a thought will you all?  ~~dru~~

Donate Today! 
Dear Dru,

We’ve only got a few hours left and we’re still $5,000 short of our budget for 2017.

It’s not much, but every dollar counts and we need to hit this goal if we’re going to keep up the fight for GMO labeling in 2017. Can I count on you to chip in $25 or more right now to help us reach our goal by midnight tonight?

Click here to make a donation to Just Label It and help us raise $5,000 by midnight tonight. Your donation will go toward protecting Americans’ right to know what they’re eating and funding our efforts to shape the nation’s GMO labeling standard.

You know you can count on Just Label It to fight for your right to know when corporate interests invade Washington and try to protect their profits over your rights. But we can’t win this fight without your support.

We accomplished so much in 2016 and have big plans for 2017. We’re ready to fight against Big Food and Big Ag to create a clear, consumer-friendly and comprehensive national GMO labeling standard. But this is difficult work and we’re fighting against Big Food and Ag’s deep pockets. We must to hit our 2017 budget goal if we’re going to stand a chance at creating a clear and consumer-friendly GMO labeling standard.

Please donate $25 or more today. We’re only $5,000 short of meeting our 2017 budget goal, but we must hit it by midnight tonight!

So before you head out to ring in the New Year, do something that will help make 2017 the year that we get finally create a clear, consumer-friendly national GMO labeling standard. Give to Just Label It, as much as you can, to help us reach our goal and continue fighting for your right to know.

Thanks for your support and have a happy New Year.

Sincerely,

Gary Hirshberg
Chairman, Just Label It

Like us on Facebook | Follow us on Twitter | Learn more at www.JustLabelIt.org

I’m taking Jim’s suggestion about the meal fixin’s for the next three months and here is a recipe that I’m going to try first; albeit I may substitute a brisket instead of bison. Since I’m the only meat eater in the house (aside from the 20 odd catz AND I MEAN THAT IN BOTH SENSES OF THE WORD) , this should last me for days. ~~dru~~

OOPS FORGOT THE RECIPE LINK:  http://www.diabeticconnect.com/diabetic-recipes/general/6015-mexican-bison-stew

Random Writings on the Bathroom Wall

i-l3rns7b-xl

Late December and there’s the sense and the feeling in the air that the winter has definitely set in.  I know what’s in store for us.  Weeks and days of weather that chills to the bone.  It’s almost soup and stew season for me once New Year’s Day has past.  Then we settle in for a long three months but we will fill the air with the smell of homemade beef stew or potato soup.

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~~a little early but if you enjoy and want to participate….you need time to stock up~~

see you in the next year!

I think I’ll stay home and have my “New Year’s Eve” Traditional Light Supper this year and by-pass all the potential hazards and the expense of going out on this festive eve.

THE SUPPER CONSISTS OF:

Appetizer:  Sharp Cheddar Cheese Squares with Green Apple Slices and Crackers.  Also if it is to your taste and it certainly is to mine; I have some freshly roasted Chestnuts served as soon as you can stand to peel them.

(This takes care of your protein and your first helping of fruit, the crackers and chestnuts are your carbohydrates and starch, diabetics BEWARE carb overload)

Main Course:  Tomato Soup (the link to the recipe I’m going to use this year, will follow) and all the Bacon you can eat without throwing up.tomato-soup-with-oregano-and-basil

(I consider the tomato in the soup to be your second helping of fruit or first helping of veggies…you pick.  The bacon is just not good for you either but what the hey?  It TASTES GOOD and it’s New Years Eve After All….you can make a resolution after you throw up from too much of it) 

Vegetable:  I like greens so I just steam up a large amount of Swiss Chard or Spinach but Collards would go well too.

(This is your second helping of veggies)

Dessert:  Whatever you damn well please and as much as you want; again after all it is New Year’s you have a whole new year ahead of you to make up for this dinner.

Drinks per Course:  Beer or Hard Cider with the appetizers; Red Wine with the soup course; Champagne with dessert and thru to the New Year.  

Then after you throw up again from all the booze top off the last night of the year (now actually the first day of the New Year and possible the last night of your life) with a snifter or two of a GOOD Single Malt Scotch and some Very Dark Chocolate or a Cigar….again you choose.  I suggest Laphroaig lrgob-non8

Not only is this the last night of the year, by tomorrow you’ll wish it had been the last night of your life!

HAPPY NEW YEAR!!!

~~dru~~

LINK TO TOMATO SOUP RECIPE:

http://www.alldayieat.com/recipe/tomato-soup-butter-red-onion-basil/

 

 

auntiedrusxmascookies

 SPICY CHRISTMAS PERSIMMON COOKIES

YIELD 6-12 DOZENS

**************************************************************

INGREDIENT LIST

3 CUPS BROWN SUGAR      1 CUP BUTTER        

3 CUPS PERSIMMON PULP    2 EGGS    4 CUPS FLOUR       

2 TABLESPOON BAKING SODA  3/4 TABLESPOON SALTS    

2 CUPS RAISINS      2  CUPS CHOPPED or GROUND PECANS

  • GROUND CINNAMON, NUTMEG, and CLOVES, TO TASTE
  • (DRU’S MEASUREMENTS TO FOLLOW)

**************************************************************

 DIRECTIONS

 3        Cups of Brown Sugar

1         Cup Butter (First soften cubes of butter in the microwave until near melting)

 In a very large mixing bowl, cream together the sugar and the butter

 3        Cups Persimmon Pulp

2         Eggs

 Then Add the Persimmon Pulp and Eggs and Mix Together

 In a small bowl sift & mix together the following ingredients:

 4  Cups Flour                2  Tspns Baking Soda       3/4   Tspn Salt

1   Tspn Cinnamon                1  Tspn Nutmeg            1/2   Tspn Ground Cloves

 Then Add the Dry Ingredients to the Persimmon Mixture in the Large Bowl and Stir Well

 2        Cups Raisins (First soak in hot water to plump…don’t forget to drain)

 2        Cups Pecans, Finely Chopped or even Ground

 Finally Add the Plumped Raisins and Ground Nuts, Stir again

 Drop by Teaspoonfuls on Cookie Sheet and Bake at 350 degrees for 15 Minutes.  Remove from Oven (DO NOT OVER BAKE) the cookies should be soft when they are removed from the oven.  Loosen with a Spatula but allow to Cool for 2-3 Minutes before Removing Them from the Tray

**************************************************************

 *FOR TOPPINGS IF YOU REALLY WANT “AFTERS” YOU CAN DUST THE COOKIES WITH POWDERED SUGAR WHILE THEY COOL ON THE TRAY

*DRIZZLE WITH A SMALL AMOUNT OF YOUR FAVORITE HARD SAUCE

*OR MAKE A CREAM CHEESE FROSTING AND PLACE A SMALL DOLLOP ON TOP OF EACH COOKED BUT OUR FAMILY IS SATISFIED WITH THESE COOKIES JUST AS THEY COME OUT OF THE OVEN

 ENJOY

trollornament2

Well I would NEVER attempt this but for those of you who might….this does sound very good and very Xmasy. Thanx to Lisa for sharing and for her music pick to get us moving. I haven’t an idea what they are singing about but the rhythm and melody is just the right mood to add a little peppermint to your AM coffee. ~~dru~~

Life of an El Paso Woman

Hi everyone! I hope your weekend was good! We (my grandmother, mom, my son and me) made about 25 pounds of three different kinds of tamales on Saturday. I know I said this last year but I’ll say it again…I’m still trying to get the recipes for them. The recipes are my grandmother’s and great-grandmother’s. My grandmother doesn’t measure any ingredients when she cooks. Asking an 81-year-old woman for a recipe is a difficult task. I ask her if I can write them down because I write on the Internet and she just looks at me like HUH? What are you talking about? Forget about explaining what a blog is. 🙂 I finally said “I want the recipes because I want to make tamales after you die.” I think she finally accepted that answer so we’ll see…

20161219_061455.jpgOur Christmas Tamales

wp-1482153370802.jpgMy son learning the ropes.

Here’s some photos I took on Saturday, along with a few from my son’s Christmas program last week. My son’s class sang…

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Just for a change…. A spinach, red onion, and white mushroom salad would be a great accompaniment and Christmas Butter Cookies would go well as a desert with this.Feliz Navadid. ~~dru~~
https://www.youtube.com/watch?v=ihW56Xa3XGQ

Once Upon a Paradigm

Ingredients:

1 lb. ground beef

½ cup chopped onion

2 cans (8 oz.) tomato sauce

1 can (15 oz.) black beans, drained and rinsed

1 can (8.75 oz.) corn, undrained

1 can (4.5 oz.) chopped green chiles, undrained

6 flour tortillas (8 inch)

2 cups shredded Cheddar cheese (or Mexican blend)

2 tsp chili powder

1 tsp cumin

1 tsp minced garlic

½ tsp Oregano

½ tsp crushed red pepper*

*optional

  1. Brown the ground beef and onions in a large skillet over medium heat and then drain.
  2. Add tomato sauce, beans, corn, and green chiles. Mix well.
  3. Stir in all the spices except the red pepper, and bring to a boil.
  4. Lower the heat and let simmer about 5 minutes.
  5. Add the red pepper (optional).
  6. Preheat oven to 350.
  7. Spray a lasagna pan (11x9x2) with non-stick cooking spray.
  8. Spread a small amount of the meat mixture on bottom of pan…

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dinner112916

I equate the fact that I made this for dinner last night and tonight “HE” has stated he’ll take me out for Mexican.  

Wasn’t really all that bad; sausage, fried potatoes, home-made-sauerkraut (all left overs) and all mixed together with some beaten eggs, pub mustard, and onions, then baked and finally covered with cheese.  

Fresh parboiled broccoli on the side…salted to taste

Wasn’t so good either but we used up the left overs and tonight someone is going to serve me.

~~dru~~