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Originally posted by STUD figmo Al

Chicken wings with Buffalo and barbecue sauce, green peas, and garlic knots.

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Yummy Yummy

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Originally posted by slammer

Heart burn coming from you

Now that’s some funny $hit right there!!!
Slammer!!!

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Ditto!

Saturday night, Valentine’s Dinner, a day late. As we ate both recouping from a nasty cold, we delayed our VD dinner a day. And this morning, chicken noodle soup made at home sounded better than any alternative. Marilyn made her German Oma’s chicken and noodle soup. I bought a fresh baguette at a nearby Vietnamese grocery. We did uncork a bottle of Chardonnay to pair with it all. Brad

She's on ah ..
Goopy Chickin kick... :0/

It's good tho..

Chicken Marsala and broccoli:

Al, tell her to keep it, though it might drive your paper towels or laundry expenses up a bit. ;-).

I am eating with a temporary crown until the permanent gets made. So I am avoiding sticky candy, steaks, all things tough. Another week to go. Brad

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Originally posted by rinemb

I am eating with a temporary crown until the permanent gets made. So I am avoiding sticky candy, steaks, all things tough. Another week to go. Brad

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Dude..!

You need to buy...

Better ..Steaks.... ;0)

N...
No ..
Red Whine... ;0)

Very ...Good... :0)

Chili pics from Liz:

Last night in Minnesota with my Son and his family we had a homemade Mexican feast with Roho Pork, Cuban Beans, Sopa and some of the best tortillas I’ve ever had. Phenomenal !!!
Slammer!!!

Burritos made with leftover chili, shredded cheese, pickled jalapenos, and a variety of condiments.

Oh yeah, and some Kicked Up Cracker Jacks.

An Owen Special dinner.. ;0)

Hmmm, a bottle of map gas instead of a wad of newspaper and a match. Nice touch. But, even though you are an explosive guy, please move that bottle a tad bit at least, away from the stove. 

Brad

Actually it has been re-filled with propain... ;0)

Much safer that way.. :0)

Been that way fer 65 years that i know of..
Kindeling goes under the boxwood stove too..next to the...cat.. ;0)

That way..if i see the cat runnin..

I try to keep ..up...with it..

Sphincter boy the cat..dose have a keen sense of self preservation... :0)

I started many an outdoor fire in the grill as well, with my mapp or propane gas torches. But since buying a propane weed burner, its my go to fire starter, as well as a good weed killer on my brick walk and ancient cracked up concrete drive and walks. Can be a bit spooky in the fall with all the dry leaves blowing around, though. Brad

A "clean out the fridge" night: leftover chili, broccoli, and quesadillas with cheese, peppers, and onions. Not too shabby!

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Originally posted by STUD figmo Al

A "clean out the fridge" night: leftover chili, broccoli, and quesadillas with cheese, peppers, and onions. Not too shabby!

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Cheesy, though!   All kidding aside, we really enjoy a clean the fridge dinner. Usually good, sometimes a home run.  No two alike.  Brad

Last night I marinated everything but the potatoes for our baeckeoffe dinner. (French stew). Meats include: beef chuck, beef marrow bones, pork shoulder, pigs feet, and lamb chunks.  Along with potatoes, onion, carrot and other stuff.  All soaked with Alsatian white wine.  
the lid on the Soufflenheim ceramic pot is sealed with a rope of dough. In the oven now for 3-4 hours.  
I hope the terrine does not break on its inaugural bake.  Brad

Gumbo. Homemade.

Smash bergers on english muffins..all the fixins..
N nice salid..

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Originally posted by rinemb

Last night I marinated everything but the potatoes for our baeckeoffe dinner. (French stew). Meats include: beef chuck, beef marrow bones, pork shoulder, pigs feet, and lamb chunks.  Along with potatoes, onion, carrot and other stuff.  All soaked with Alsatian white wine.  
the lid on the Soufflenheim ceramic pot is sealed with a rope of dough. In the oven now for 3-4 hours.  
I hope the terrine does not break on its inaugural bake.  Brad

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Gunna wanna report on how that came out..!

Pics if you can ..please.. :0)

Baeckeoffe come and gone.  Paired with an Alsatian dry Riesling.  The melded subtle flavors were exceptional.  Not hyper-seasoned as we Americans tend to do.  Brad

Mac 'n' cheese with peppers, onions, and sausage. I sauteed the meat and veggies in butter and added flour to make a roux. Then added milk and gradually melted the cheese in the mixture. Poured over cooked pasta and baked with crumb topping.
Liz