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PeppA and her mother always made this, but added dumplings to it. They called "knee-knockers and mash", although there was no mashed taters in it. I can't remember if they made mashed and served it on the side. I usually made myself scarce when they made this. I can handle the sausage, but...

Practice, practice, practice! And, like everyone else has mentioned, brine it, and don't overcook! Brining is the easy part. I brine all chicken that gets grilled, smoked, or roasted. I brine turkey as well. The second half is not overcooking the birds. That comes with practice. I can...

Oh my gosh! I am not with it! I missed this by a day! Our thoughts are with Dave and his family.

I organize my photos in a couple different ways. Like you, most of my photos are organized into folders. My primary sub-folders are listed by year. Everything captured within that certain year will be in the folder with that year on it. Within the yearly folders are other folders, organized...

OK, so basically, it's a granola mixture, add some candy, and whipped cream. I've had worse.

I would have gone with serranos if the store in town had them. Unfortunately, they seem to alternate between fresh jalapenos and fresh serranos. Not a great demand for Hispanic foods in this small town. The store that's on my way to and from work usually has more stuff (same chain). Heck...

PieSusan, you and your mother are in our thoughts here. We just went through this with PeppA's Mom.

I made a pot of Chile Verde (see my post on the Chili board), with Mexican Rice, and refritos. I served this with tortillas, sour cream, and some Queso Fresco (for me). For dessert, I made some sopapillas, and a honey-butter sauce (YUMMY!), although the kids wanted straight honey (I got them...

I've been thinking about this for several weeks. I finally broke down and made a trial batch tonight. PeppA has been nagging me to make it for lunch, as it's "weird", and the kids wouldn't touch it. Here's what I made: Allen’s Chile Verde Yields: 10 - 12 servings 1# tomatillos, papery...

Yes, the bun is grilled. The fries are fresh-cut potatoes (we cut fries daily). If you think that is good, you should try some of the variations I've done. MY favorite is sauteed onions and mushrooms (moistened with a splash of au jus), swiss cheese, lettuce, (I don't do raw tomatoes), and a...

I have not named her. PeppA and the kids are calling the pup "Baby Girl". We have already found a home for her. Now we just have to wait 5 weeks for the pup to be weaned. Momma Dog is a white Lab. Looks like the pup is really taking after Momma, although you can see the Pit Bull in the...

Several weeks ago there was a thread somewhere on DC about how the pictures of fast-food burgers always look better than the actual product when you get to the restaurant. I made a mention that I always make TALL hamburgers where I work. Here is what they look like:

Ok, I posted over a week ago that I would post some pics of our unexpected arrival. With everything that's been going on, I have not had a chance. This post will rectify that. Here is PeppA holding the little pup. She's sound asleep. In this pic, taken immediately after the first, PeppA...

I have a box sitting in my fridge right now. I need to get it portioned and frozen. I typically use it for making bacon bits, clam chowder, and Coq au Vin.

Gelatin is the product of collagen that is cooked in moist heat. ALL critters contain collagen.

I drove all night, then PeppA spelled me once we got to St. Louis. I was unaware that a major cold front was going to be passing through as we were driving. About the time we crossed into MO, I started having probs with crosswinds. When we got to Rolla, MO, it was snowing. Illinois has about...

as soon as I get home from work. We're going up for PeppA's mother's funeral. We should be back home sometime Wednesday. I'll let you all know when we get back.

I agree with Uncle Bob. Cajun BBQ'ed Shrimp. YUMMY! It's uber-messy, so clear off the table and cover the table with newspaper. They are best head-on, shell on. You'll have to peel them yourself, but you get that sweet nugget of shrimp fat that's in the head. I'm really fond of coconut...

There squats the toad. I can rarely enjoy a meal in a restaurant anymore. I'm always analzying it, trying to think of what I can do to copy/improve on it. Besides, my scratch cheesecake will beat a box mix anyday. It is possible that my MIL bought the mix shortly after she moved in with us...

Molten sugar will recrystallize in a hearbeat, if but ONE TINY crystal of sugar is introduced to the mixture. I was always taught to have a cupful of HOT water with a pastry brush next to the pan, and brush all the sugar crystals from the sides of the pan into the mass before the water boils...

* Shudders in his chair.... I've got to print those off and take them in to work. Some of the folks there actually do appreciate golf jokes....

Thanks everybody. Now that I think about it, yesterday, when I went out to feed Bridget, she would NOT get up to greet me. It's possible she had already had this puppy, and was trying to keep it warm. She has not delivered any more pups. I did not notice any afterbirth, so I'm assuming...

I have an enamelled 5 qt CI DO. Like most folks, I've done soups, stews, chili, pasta sauce, Coq an Vin, Pot roasts, some casseroles. Heck, I even baked a Dump Cake in the thing. It's my go-to pot for just about everything.

I don't have one built into my stove. I'm lucky to have one built into my microwave. I prefer to have a stand-alone, battery-powered timer, for those rare times when we don't have power for several days and I have to cook (I'm still applying lessons learned from last winter's ice storm)...

Like everyone else, we're caught in this deep-freeze. We have one dog outside, a white Lab. I go out daily to make sure she is warm in her shelter, and to get her fresh water (it's usually frozen), and to get her some food. I go out today, with some food. She stands up from where she was all...