tag:blogger.com,1999:blog-71093086575085016142024-02-20T21:07:44.187-08:00For His Master's VenerationIt shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.Unknownnoreply@blogger.comBlogger984125tag:blogger.com,1999:blog-7109308657508501614.post-10994161829940599412022-04-29T07:27:00.005-07:002022-04-29T07:27:27.827-07:00Popeye and Bluto<p style="margin-bottom: 0in;"><span style="font-size: x-large;"> <i>Remember
these two from your childhood? What else are you going to call a
casserole of spinach and sirloin? At least it will be easy to
remember. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7sJwXRw1EeAfg2AiuJZcVgp-G2tmirmqx7Nm-cbtBldCNAWZ02hW_Cy7m3xr7cVtvNqrZ4QW_fp9cZ-NonbxmzDbhJEBo-8948glU4O6S7k48lRX94HYq7cEe_vGttmroEP1Cbu7KAn-VQHOuNb6T-GqWS0H6MKnCKz610EoQb_RndgnqywadQ_T8A/s576/pb001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="322" data-original-width="576" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7sJwXRw1EeAfg2AiuJZcVgp-G2tmirmqx7Nm-cbtBldCNAWZ02hW_Cy7m3xr7cVtvNqrZ4QW_fp9cZ-NonbxmzDbhJEBo-8948glU4O6S7k48lRX94HYq7cEe_vGttmroEP1Cbu7KAn-VQHOuNb6T-GqWS0H6MKnCKz610EoQb_RndgnqywadQ_T8A/w640-h358/pb001.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>This
is no wimpy casserole! Succulent bites of sirloin, button mushrooms,
and caramelized onions cooked in a creamy spinach with the crust on
top.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAC4teNPzncsSDmCVnt9s7vxOQpYEgjF5v8GNeBNbbQ1ZLPrIOURK9-X00WV-GDcNuOhuLGnXUFvsPK2mYzmiAw-4ULTmxfO79I5q03RXGHnCybXhFUecERaO4KUmg7wbpvhhjvDAatKOZ3mx9M32zcQJfbbRzoQOg7swpqG1sqIBvR1dZGRGdUUw-g/s576/PB002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="576" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAC4teNPzncsSDmCVnt9s7vxOQpYEgjF5v8GNeBNbbQ1ZLPrIOURK9-X00WV-GDcNuOhuLGnXUFvsPK2mYzmiAw-4ULTmxfO79I5q03RXGHnCybXhFUecERaO4KUmg7wbpvhhjvDAatKOZ3mx9M32zcQJfbbRzoQOg7swpqG1sqIBvR1dZGRGdUUw-g/w640-h490/PB002.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients</b></span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">2
lbs sirloin steak cut into 3 inch pieces</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">1
lbs button mushrooms</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">3
yellow onions sliced thin</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">½
cup light mayonnaise </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">4
eggs, lightly beaten </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">8
ounces cream cheese </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">1
(10 ounce) package frozen chopped spinach, thawed and squeezed dry </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">1
tube croissant rolls </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">egg
for wash</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Directions:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Make
sure the dutch oven fits on the rack before preheating the oven to</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>
215 degrees.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Spray
a dutch oven </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Rinse
and drain the mushrooms.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Slice
the onions thinly and place in pot. Drop three ½ tsp of Better than
Bullion beef flavor onto the onions.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Slice
up the sirloin into 2 – 3 inch pieces and place in a large bowl
with ½ cup cornstarch. Stir to coat well and let sit while the oven
preheats. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCGovimcJS-ZXn3q6QU4ZcLrGqL6Ky-_Y_AbWuPnG0oQD0a9ZxjNDHN6u0ABPIunm1SDwQIlSacexq6LoHOi7G3Xd6uA5Z6KzaejgKj0QsIgowoaW8vRtt9tqDREjbTYDt4t_ZP0xOLsoMMhs0BEePliOMEsPwGWxidXphyNGuIgfYcpqOjUDEzSrpw/s576/pb003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="304" data-original-width="576" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCGovimcJS-ZXn3q6QU4ZcLrGqL6Ky-_Y_AbWuPnG0oQD0a9ZxjNDHN6u0ABPIunm1SDwQIlSacexq6LoHOi7G3Xd6uA5Z6KzaejgKj0QsIgowoaW8vRtt9tqDREjbTYDt4t_ZP0xOLsoMMhs0BEePliOMEsPwGWxidXphyNGuIgfYcpqOjUDEzSrpw/w640-h338/pb003.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
the beef to pot on top of onions. Cover, and put in oven to slowly
roast for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>3
hours</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Remove
beef to a covered plate. Spoon out the onions to a large bowl.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Reset
the oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>350
degrees.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHD7mNlbtV5fvCI3_yrpEhIosjRmmeEBLwBKi6REePMjRmOJM3lKLiQETnuSf5Wf6t2BCswqBubsxjPP8kd93bvFLFvjNy8qM1o2-ZPjXy13ivtB64G0uj5i0RKjmYluFDnSjT6oRmqENg3p6bDzWjj242iZHy5RraQ9Rb0ehFilM0NeO-Js9L1jZLw/s576/pb004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="576" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHD7mNlbtV5fvCI3_yrpEhIosjRmmeEBLwBKi6REePMjRmOJM3lKLiQETnuSf5Wf6t2BCswqBubsxjPP8kd93bvFLFvjNy8qM1o2-ZPjXy13ivtB64G0uj5i0RKjmYluFDnSjT6oRmqENg3p6bDzWjj242iZHy5RraQ9Rb0ehFilM0NeO-Js9L1jZLw/w640-h428/pb004.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Cut
the cream cheese into a dice and add to hot onions. Spoon in the mayo
and stir well to coat. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Spoon
this into a large bowl and add the drained and squeezed spinach,
Mix with hand mixer to blend and process well. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
4 eggs. Again mix for a minute or two just to mix well. Stir in the grated cheese.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9v943XdCcEabQ0x1I7rk6uqa3HC-Zp8CtOv-eJvLNEBiVtHiATrGl-ZtZjKFFJvcKD-zdz9NK8U_D8Fiq1RIZZIDzXjgCEP45bSh6UxYz2_AqVKfutAzCCrjkfANobmO1WN7qfWrQ-sfUwORFFw2xWP0llEJdsbdiIpgt2127xjrrJMvgWbOOtDi_0w/s516/pb005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="219" data-original-width="516" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9v943XdCcEabQ0x1I7rk6uqa3HC-Zp8CtOv-eJvLNEBiVtHiATrGl-ZtZjKFFJvcKD-zdz9NK8U_D8Fiq1RIZZIDzXjgCEP45bSh6UxYz2_AqVKfutAzCCrjkfANobmO1WN7qfWrQ-sfUwORFFw2xWP0llEJdsbdiIpgt2127xjrrJMvgWbOOtDi_0w/w640-h272/pb005.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Spray
a 9 x 13 baking dish and scatter the meat and mushrooms.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pour
the mixture over and around the meat and mushrooms</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Bake
at </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>350</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>20
minutes.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
that cooks, lay out a sheet of wax paper and unroll the croissant
dough.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkNDKmqW81ZYNPSm4He3HLVPm-H4S8vlR5f3djXbwUau8GtW2kfAeTjc780JIJgS-VNuKo04RqJZJrM92L3MRoygUyqUotgclkAy3_-_SkfXSe2SF5zMhvKU9uczUFAPtxW4nytZy7afG-W4gO9IMivTT-zbPSAhPEynbOYaInqDoR6tUXQw_BWvzPg/s576/pb006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="265" data-original-width="576" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkNDKmqW81ZYNPSm4He3HLVPm-H4S8vlR5f3djXbwUau8GtW2kfAeTjc780JIJgS-VNuKo04RqJZJrM92L3MRoygUyqUotgclkAy3_-_SkfXSe2SF5zMhvKU9uczUFAPtxW4nytZy7afG-W4gO9IMivTT-zbPSAhPEynbOYaInqDoR6tUXQw_BWvzPg/w640-h294/pb006.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Carefully
remove the baking dish and invert the wax paper with dough on top.
Peel away the paper and brush the dough with an egg wash.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrKm6cG8hxeA4RNQYV3VxXaMarOXEfSgLSP6JyQ4U75YlQIUk3pUOvrkeiy8fyeAYH00g1RSBSLZ2G5ssGWG0q29hTk4rbUEmptYTS4ESale9j4t68CK7KJ5MJwyDNk79rT1E1Y3F2dErUpFZFLQ-CTwV2KE2MbW5XZc3jPDiUBN_yzSmmirdt0NUNA/s516/pb007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="185" data-original-width="516" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrKm6cG8hxeA4RNQYV3VxXaMarOXEfSgLSP6JyQ4U75YlQIUk3pUOvrkeiy8fyeAYH00g1RSBSLZ2G5ssGWG0q29hTk4rbUEmptYTS4ESale9j4t68CK7KJ5MJwyDNk79rT1E1Y3F2dErUpFZFLQ-CTwV2KE2MbW5XZc3jPDiUBN_yzSmmirdt0NUNA/w640-h230/pb007.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Slide
back into the oven for an additional </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>20
mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Arial, sans-serif; font-size: x-large;">Remove
and let rest for </span><span style="font-family: Arial, sans-serif; font-size: x-large;"><b>15
mins</b></span><span style="font-family: Arial, sans-serif; font-size: x-large;">.
This lets it set.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EzKLntAt1XphaCGazetK93fKzT5jN-2fhz90js7Wz56iNSeLUlfv-AHc-m3oEXKzvYBEqrft5nlittA3E7UQxoISMWUrL3ixENBV3-IAXoXBqEqFQSKWxyVQcUideGa2IW0SzWYxtC6eIS-Z3aeKTQzl_5hSAJKb3EH9ZYm-Fpm0NYW23k0k1d4eWw/s576/PB008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="232" data-original-width="576" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EzKLntAt1XphaCGazetK93fKzT5jN-2fhz90js7Wz56iNSeLUlfv-AHc-m3oEXKzvYBEqrft5nlittA3E7UQxoISMWUrL3ixENBV3-IAXoXBqEqFQSKWxyVQcUideGa2IW0SzWYxtC6eIS-Z3aeKTQzl_5hSAJKb3EH9ZYm-Fpm0NYW23k0k1d4eWw/w640-h258/PB008.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Verdana, sans-serif; font-size: x-large;">Serve
with a side vegetable and some fruit if you like.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Verdana, sans-serif; font-size: x-large;">So
happy to be serving this to my Master Indy.</span></p><span style="font-size: x-large;">
</span><p> <span style="font-family: Arial, sans-serif; font-size: x-large;">For
our music: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=75r0nQu-hMs">https://www.youtube.com/watch?v=75r0nQu-hMs</a></u></span></span>
Crocodile Rock</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White</span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="font-size: x-large;">
</span></a><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="font-size: x-large;">
</span></a><br />
</p><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="font-size: x-large;">
</span></a><br />
</p><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY4qCGAwxpG-0ldfm3zbtLPrir5rD9TOhWVZt12RaTc-zc9DT5GhL3KMeia8hTXN5S28t0D4z8CL_TLcwGobG3knVTP4zQM8w6sSYsIZA5PeF5-5HnMTwnkC0nr--TyJDYhHNZzGU4JZ6zs0nRbRo3oeUHDux9Guz09sxkJb26KnDEflFkjWxjcCH9Q/s320/book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY4qCGAwxpG-0ldfm3zbtLPrir5rD9TOhWVZt12RaTc-zc9DT5GhL3KMeia8hTXN5S28t0D4z8CL_TLcwGobG3knVTP4zQM8w6sSYsIZA5PeF5-5HnMTwnkC0nr--TyJDYhHNZzGU4JZ6zs0nRbRo3oeUHDux9Guz09sxkJb26KnDEflFkjWxjcCH9Q/s1600/book.jpg" width="320" /></a></div><br />
<p></p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-77782276905493222132022-03-27T05:35:00.001-07:002022-03-27T05:35:17.469-07:00Flemish BEEF CARBONNADE<p>
</p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><span style="font-style: normal;"></span></span></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i><span style="font-weight: normal;">W</span></i><i>hat
really gives this meal its distinctive character is the addition of
brown sugar and a dash of cider vinegar, a sweet-sour combination
that plays beautifully against the caramelized onions and rich beer.</i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQCdL2dXL3BQvPaNo3VBCRW9XO-hRFGmZZXSzkN9AVyxP44hEhCwV0_5ni5R_aZ5_qsw9-NA6bLp55OoGEf2MT2arwn8agso45U-DNoCSDQ-4sMPG4vCNWNKMLuPfDlP8yQJtYY3ie2Zwottn-zQKdqbxM0HgL8i8nuHzBnRAqcJS5SrFspB85Z5l_A/s576/FBC001A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="321" data-original-width="576" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQCdL2dXL3BQvPaNo3VBCRW9XO-hRFGmZZXSzkN9AVyxP44hEhCwV0_5ni5R_aZ5_qsw9-NA6bLp55OoGEf2MT2arwn8agso45U-DNoCSDQ-4sMPG4vCNWNKMLuPfDlP8yQJtYY3ie2Zwottn-zQKdqbxM0HgL8i8nuHzBnRAqcJS5SrFspB85Z5l_A/w640-h356/FBC001A.jpg" width="640" /></a></div><br /><span style="font-size: x-large;"><i><span style="font-weight: normal;">The
classic Belgian/Flemish beer-and-beef Carbonnade is sure to be a hit
in your household - especially since you can easily adapt it to your
kitchen, and to many dietary restrictions. Once you've finished the
initial skillet-based flavor-building steps, it can be finished with
an electric pressure cooker (e.g. Instant Pot), slow cooker, or on
the stovetop. It's easily made dairy-free, and with a bit of
effort, it can be made gluten-free as well. </span></i></span>
<span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><i>We
start off with a cooking technique that will come in very handy for
all your sauce and gravy making!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegha9Wq_JsRlnCIc3UFI_upXwxILM4jI9g2UFo6crLTL1DmiRGJ3jI2ekYCCOZp7XKdL70skhGH0B5nfrDjpnYJaNhU1DRv-QRUzTfjRsF0vpTYtplaEQK7p3kuWlP-x-wTuTPiF4_9mOoNuI8Fnl2u1NZm-y4riQVo6JPyo0XLFVh29VdFlB2z1eaw/s576/fbc002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="373" data-original-width="576" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegha9Wq_JsRlnCIc3UFI_upXwxILM4jI9g2UFo6crLTL1DmiRGJ3jI2ekYCCOZp7XKdL70skhGH0B5nfrDjpnYJaNhU1DRv-QRUzTfjRsF0vpTYtplaEQK7p3kuWlP-x-wTuTPiF4_9mOoNuI8Fnl2u1NZm-y4riQVo6JPyo0XLFVh29VdFlB2z1eaw/w640-h414/fbc002.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients: </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2.5
lbs chuck steak (or any cuts of beef suited to slow cooking)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4
onions (finely sliced)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS butter</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS vinegar</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS brown sugar</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS flour (toasted)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp Better Than Bullion – beef flavor </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp Old Bay seasoning</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">13.5
fl oz Belgian dark ale ()</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">tbsp
of oil for frying meat</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Salt
and pepper to season</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>Some
extra water as needed to top up </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">==== </span></p><span style="font-size: x-large;">
</span><h1 class="western"><span style="font-size: x-large;">How (and Why) to Toast Flour</span></h1><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Toasting
flour before you use it cooks out the raw taste so that it lends a
nutty, more complex flavor. Use toasted flour to thicken soups or
make roux for sauces.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>The
longer you cook flour, the darker it gets in color and the deeper it
becomes in flavor. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUbbkwv4AkbnHe50_pgdf2StGMtsPXP9dtL7ouspMsHfn6UyXCeKIlTm-Dvdy83AIJDxM4lFXVBqsrKTqm2mqZoBQ2TEdMw6aiavmWXeTCxnp9SI0Nfp9q4yZaJkQSDiK50AhOFhmT75yb0wErLTtawIhVoWel2ZC3ZlihD9AYfsdRDOca79qUQ8Grw/s576/TF001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="374" data-original-width="576" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUbbkwv4AkbnHe50_pgdf2StGMtsPXP9dtL7ouspMsHfn6UyXCeKIlTm-Dvdy83AIJDxM4lFXVBqsrKTqm2mqZoBQ2TEdMw6aiavmWXeTCxnp9SI0Nfp9q4yZaJkQSDiK50AhOFhmT75yb0wErLTtawIhVoWel2ZC3ZlihD9AYfsdRDOca79qUQ8Grw/w640-h416/TF001.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Directions:</b></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Line
a baking pan with foil. <i>This will come in handy.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">Measure
out a cup of flour and spread in an even layer. You can toast your
flour at any temperature in the </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>300°F
to 400°F</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
range, so just heat the oven to whatever temperature you need it to
be at for your recipe. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">Once
you’ve preheated, just pop the pan into the oven and allow the
flour to toast, stirring once </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>halfway
through</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">.
</span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJgoi5lSTaDuDl5QV5GPEZZxB889T1A0_1GtFjzTNqyvMi_yFvrFTlnpaz2ciCsn1jp_Q6niUXXQosRNVrMfX31g4048QsRQuHoVM5tJypGRcI0c7wnUvNJccAfCFA-SYIunHHFMpnPeBpIiyEllBQW-gz_mmbcbR4a53o25ZykxRbBnQh-6W3uLLqw/s576/TF002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="331" data-original-width="576" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJgoi5lSTaDuDl5QV5GPEZZxB889T1A0_1GtFjzTNqyvMi_yFvrFTlnpaz2ciCsn1jp_Q6niUXXQosRNVrMfX31g4048QsRQuHoVM5tJypGRcI0c7wnUvNJccAfCFA-SYIunHHFMpnPeBpIiyEllBQW-gz_mmbcbR4a53o25ZykxRbBnQh-6W3uLLqw/w640-h368/TF002.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">At
</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>350°F,
</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">flour
will take about </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>10
minutes total</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">.
Stir after </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>5
minutes.</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
As with anything that’s prone to easily burn, keep a close eye on
things; the flour should be nutty smelling and reach a slightly
deeper/more golden shade of its original color. Then, allow your
flour to cool as you proceed with preparing the other elements of
your recipe or storing what you don't need right away. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaixOohp6xcFfj13dmfp45ohph6yQnFOeUKwT9Ee2E-fiRIk-IMqUqAQ3lz2FBxjAvvCjM7gjQZyZ0QlFoWhAYKEXoT0MzTtyPD1zaZknKxXH8zijaJU2_45unZ122IWYDtnd_4iPzsERSij84WtJ9LhK6jKMfxTdjulb3RtpjBb697qv0TaHwWb6hw/s607/TF003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNaixOohp6xcFfj13dmfp45ohph6yQnFOeUKwT9Ee2E-fiRIk-IMqUqAQ3lz2FBxjAvvCjM7gjQZyZ0QlFoWhAYKEXoT0MzTtyPD1zaZknKxXH8zijaJU2_45unZ122IWYDtnd_4iPzsERSij84WtJ9LhK6jKMfxTdjulb3RtpjBb697qv0TaHwWb6hw/w380-h400/TF003.jpg" width="380" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Storage
is easy by picking up the foil and shaping into a funnel. Then pour
into a seal able jar for use in sauces and gravies. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Flemish
Beef Carbonnade Directions:</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Preheat
the oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>300
°F.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9XngMqBCm-1XIrKFDFeRLcFuvui75zEagAyj2DN6EEavLmLvFkfXSrF9SfNCVuwAxhTdKB_SStDO5qsusBpF_wzNWtPD586RX-ktKQ9beTWhOc3PMiwoC7Y19LkxyQyk30S4S8iEjpkjxSCTFjsazpmQ8OinX5p60jiRdJrRVqdqQyqooLmiyMnqMg/s576/fbc003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="253" data-original-width="576" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9XngMqBCm-1XIrKFDFeRLcFuvui75zEagAyj2DN6EEavLmLvFkfXSrF9SfNCVuwAxhTdKB_SStDO5qsusBpF_wzNWtPD586RX-ktKQ9beTWhOc3PMiwoC7Y19LkxyQyk30S4S8iEjpkjxSCTFjsazpmQ8OinX5p60jiRdJrRVqdqQyqooLmiyMnqMg/w640-h282/fbc003.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Cut
the beef into thin steaks by cutting in half sideways and season them
with salt. Thinly slice the onions.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPcwxmva05n7ocFgLGzOR2o38Cr903Ko-15ggJZ-h9Vu6lIzJNDrKvtcftXoFqh8qDu0IIJ_kGtgil78o68j-pbXs6FfIEfoyuyOjrb0e8YejYLLDv33wmCPswxfNJbDBh5vJ2p13oh4NZP5vnx35dwAkbfkeRo7nrSX_ijNHKcL4KbuLDTYyZGa2_g/s576/fbc004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="332" data-original-width="576" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPcwxmva05n7ocFgLGzOR2o38Cr903Ko-15ggJZ-h9Vu6lIzJNDrKvtcftXoFqh8qDu0IIJ_kGtgil78o68j-pbXs6FfIEfoyuyOjrb0e8YejYLLDv33wmCPswxfNJbDBh5vJ2p13oh4NZP5vnx35dwAkbfkeRo7nrSX_ijNHKcL4KbuLDTYyZGa2_g/w640-h368/fbc004.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Bring
a Dutch oven with a tablespoon of oil to high heat, then sear the
meat to a brown color on each side. Do this in stages to avoid
overcrowding the pot. When done transfer to a dish and sprinkle the
toasted flour over the meat and cover with foil. Turn the heat down.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOZD5IvObArx0655gwG4XY6HEKpryFyezkT-chsZeTUdmSvFI3fNPcMmfC0ckK-hH1WwRghXFRtbwB0vuYiLoAuZYdw8EetWDV53aHnQ3OPjMRrQTcghFmK1Qbk_CvrTqRj3hAJn2PwL3OEfSdMtAk6RcdvlQ-Ivj60COlo3mMD7qye14mxO1o9w7gQ/s576/fbc006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="576" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOZD5IvObArx0655gwG4XY6HEKpryFyezkT-chsZeTUdmSvFI3fNPcMmfC0ckK-hH1WwRghXFRtbwB0vuYiLoAuZYdw8EetWDV53aHnQ3OPjMRrQTcghFmK1Qbk_CvrTqRj3hAJn2PwL3OEfSdMtAk6RcdvlQ-Ivj60COlo3mMD7qye14mxO1o9w7gQ/w640-h438/fbc006.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
a nudge of butter to the pot and cook the sliced onion (make sure the
heat is not too high) for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>at
least 15 minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">,
stirring from time to time. The onions need to be almost
caramelized. Add a tsp of “Better Than Bullion” Beef flavor and
1 tsp of Old Bay seasoning to the onions as they cook. Once cooked,
set them aside in a bowl.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Now
layer the ingredients in the pot.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Start
with a layer of meat followed by a layer of onions. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Repeat
the process with the rest of the meat and onions. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pour
the vinegar over the meat, followed by the brown sugar, and finish
with a sprinkle of salt and pepper.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jhYRT4zDht3Z2VztMgpsqY21oiwaz1sYM1dX8xwoHMApbCD8J_rn_HQ51Gf-K3F3rmVZT6mK2NOBsqc0b2Hj8mtTjMf6-TPwIzZtRr02xvjKf1bIEcPMYN83MQCvpbbzF5UL_fTFebAPeo_5wc0LgxCdOjlpmRwb6hRpHypVWbh-AVxXPSlt8zu3Ow/s430/fbc005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="236" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jhYRT4zDht3Z2VztMgpsqY21oiwaz1sYM1dX8xwoHMApbCD8J_rn_HQ51Gf-K3F3rmVZT6mK2NOBsqc0b2Hj8mtTjMf6-TPwIzZtRr02xvjKf1bIEcPMYN83MQCvpbbzF5UL_fTFebAPeo_5wc0LgxCdOjlpmRwb6hRpHypVWbh-AVxXPSlt8zu3Ow/w220-h400/fbc005.jpg" width="220" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pour
the beer into the pot followed by the meat juices remaining in the
dish on which the meat was reserved after browning. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Finish
off by adding water if needed. The liquid should just about cover the
ingredients.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
the lid on the pot and put it in the oven. Cook for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>3
hours</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
until the meat falls apart.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
that cooks: Prepare the dumplings by adding to a pan of cold water
and heat to a boil for 6 mins.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Here
we serve some sweet-sour green beans and a pineapple casserole.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>==== </b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Pineapple Casserole</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>A
sweet, savory, Southern casserole recipe with pineapple, buttery Ritz
crackers and sharp cheddar cheese traditionally served with baked
ham. </i></span>
</p><span style="font-size: x-large;">
</span><h3 class="western" style="font-style: normal;"><span style="color: #414141; font-size: x-large;">Ingredients</span></h3><p><span style="font-size: x-large;"></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
20-oz can pineapple chunks or tidbits in juice</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup reserved pineapple juice</span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup flour</span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
cup sugar</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1½
cups shredded sharp cheddar cheese</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup melted butter</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1½
cups butter cracker crumbles, divided</span></p><span style="font-size: x-large;">
</span><h3 class="western"><span style="color: #414141; font-size: x-large;">Instructions</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Lightly
spray a shallow 1-quart baking dish with oil or rub with butter. </span><span style="color: #414141; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">A
small pie plate works great!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Drain
pineapple, reserving ¼ cup juice. If there isn’t quite enough
juice, just add OJ or water.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Combine
reserved juice and flour in a bowl then mix until smooth. Add sugar,
drained pineapple and cheese then stir until combined. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Gently
stir in half of the cracker crumbles then spoon mixture into baking
dish.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Stir
remaining cracker crumbles with melted butter then spread evenly over
pineapple mixture.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Bake
alone side of the beef</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>
</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">for
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>30
- 35 minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
or until cheese is melted and crackers are starting to brown. </span>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="color: #414141; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">======= </span></span></h3><span style="font-size: x-large;">
</span><h1 class="western"><span style="font-size: x-large;">Sweet and Sour German Green Beans with Bacon and
Onions</span></h1><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><em>German
green beans feature crisp-tender green beans warmed in a sweet and
sour sauce with bacon, onions, cider vinegar and brown sugar. It
makes a delicious healthy low carb side.</em></span>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Ingredients</span></h3><p><span style="font-size: x-large;"></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
pound frozen green beans, or caned</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4 slices bacon, diced</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup onion, finely chopped</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
TBS apple cider vinegar</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
TBS water</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS brown sugar</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
tsp salt</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp whole grain mustard</span></p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Instructions</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Chop
the onions, and dice the bacon.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-15208-step-2-0"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Zap
the green beans in a microwave according to package. Or if using from
the can, drain well.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">In
a large frying pan, cook the bacon pieces for 4 minutes until almost
crispy. Add the onions and saute until they begin to soften.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-15208-step-2-1"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
the cider vinegar, water and brown sugar to the bacon and onions and
stir. Let simmer to reduce slightly. Then measure the whole grain
mustard into the pan.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-15208-step-2-2"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Lastly,
add the green beans and stir to coat. Cover and let heat through.
Season to taste with salt and pepper. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>======= </i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">When
the meat is cooked, serve each portion sitting on a nest of dumplings
and have some onions spread on top.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf7PuhWQWulhfQkmO3OaW6N7CJlJTNZtPig_g2npCY4b8OE_MKObbvGqqcByAns_eYbmDFL1QexOlQAI9QyWzyv8V0wOr3UQ6TD5WXuqifMsqia6-SeWhP8F3BUITGl2PxS6_dMxPlM9gyW5KOrrmLN0RIMeUXVH-eJK6YUMnLj9Dfc9bF8YY7gp-9g/s576/fbc001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="576" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf7PuhWQWulhfQkmO3OaW6N7CJlJTNZtPig_g2npCY4b8OE_MKObbvGqqcByAns_eYbmDFL1QexOlQAI9QyWzyv8V0wOr3UQ6TD5WXuqifMsqia6-SeWhP8F3BUITGl2PxS6_dMxPlM9gyW5KOrrmLN0RIMeUXVH-eJK6YUMnLj9Dfc9bF8YY7gp-9g/w640-h360/fbc001.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">*Instead
of dark ale you can use beef broth, chicken broth, mushroom stock,
apple juice, apple cider, root beer, or coke. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="mntl-sc-block_1-0-20"></a><a name="mntl-sc-block_1-0-22"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">If
you decide to use soda or juice in place of the beer called for in
your recipe, expect your dish to be a bit sweeter than it would if
the beer was used. </span><span style="font-family: Arial, sans-serif; font-size: x-large;">This
is easy enough to remedy with a bit of vinegar or </span><span style="font-family: Arial, sans-serif; font-size: x-large;"><b>lemon
juice</b></span><span style="font-family: Arial, sans-serif; font-size: x-large;">.
Just taste your recipe and adjust it a splash at a time until you're
happy with the results. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="mntl-sc-block_1-0-24"></a><span style="font-family: Arial, sans-serif;">Using
a broth as a beer substitute will add a wonderful depth of flavor to
your recipe, but it could also add some sodium. Use a </span><span style="font-family: Arial, sans-serif;"><b>sodium-free
broth</b></span><span style="font-family: Arial, sans-serif;">
or consider omitting the salt called for in your recipe until you've
had a chance to taste the dish. You might find that the broth has
added all the salt you need. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">For
our music: </span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=yFxMaeaBjGg"><span style="font-family: Arial, sans-serif;">https://www.youtube.com/watch?v=yFxMaeaBjGg</span></a></u></span></span><span style="font-family: Arial, sans-serif; font-size: x-large;">
Wooden Heart </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">So
happy to serve this for my Master Indy.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhal6aimThrPMASZ-RLFyi4FVWEL0mCVWB2X93wuXB7d7vN8kzw4YhjRzzEUY17VfQjamGUOZeM3Fry_sw8qrFE1wcQPMD9_iIM1On0UMX1OFDnhdiyAZeAsv2tA8H8iEmF3pCypmI57jCmH0cZuFpDp3Laijy4gPfam44Idy--auUa8f6GYok1LwDw/s320/book.jpg" style="margin-left: 1em; margin-right: 1em;"> <img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhal6aimThrPMASZ-RLFyi4FVWEL0mCVWB2X93wuXB7d7vN8kzw4YhjRzzEUY17VfQjamGUOZeM3Fry_sw8qrFE1wcQPMD9_iIM1On0UMX1OFDnhdiyAZeAsv2tA8H8iEmF3pCypmI57jCmH0cZuFpDp3Laijy4gPfam44Idy--auUa8f6GYok1LwDw/s1600/book.jpg" width="320" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><a name="__DdeLink__4724_1524457664"></a></span>
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"> </span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-53025874647735100102022-03-17T09:42:00.004-07:002022-03-17T09:42:46.180-07:00Posh Baked Chicken<p style="margin-bottom: 0in;"> <span style="font-size: x-large;"><i><span style="font-weight: normal;">This
easy chicken dinner tastes so rich! A real "p</span></i><span lang="fr-FR"><i>oulet
chic" as the French might say. </i></span>
</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFH9rEN-tvF9IsnFjuSTK5mvD7sqBg_DD0-h0Ymqt_BZDHAtRY8kxfN_O2sWFMQOrNPJUtiADT7kMB73gYEAWlegH2yhDfAQdbNngu5GZe4RTXT6ALOPm66K4vHCTKOABuK79nbnVJtynKwovR6UhApQwih7exEE6QH2h-eJc9qaiIUb6jSu6WABssWw/s576/pc001_edited-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="377" data-original-width="576" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFH9rEN-tvF9IsnFjuSTK5mvD7sqBg_DD0-h0Ymqt_BZDHAtRY8kxfN_O2sWFMQOrNPJUtiADT7kMB73gYEAWlegH2yhDfAQdbNngu5GZe4RTXT6ALOPm66K4vHCTKOABuK79nbnVJtynKwovR6UhApQwih7exEE6QH2h-eJc9qaiIUb6jSu6WABssWw/w640-h418/pc001_edited-1.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Chicken
thighs bake for a total of 1 hour and come out with the most
delicious cream sauce. Served over wide noodles and a side of green
vegetable, this will become you go to fancy meal. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7EIcnh9KdkkyWubjURmuU9OQeeCV_0RK7AAQawYIHd5YEnizwnnXsa78lYAf_F4Te9fNryKoyLIHjb9hlj5RZXvi3JM5nGdMXMKod8hIyOHEBTJheByDrYGxS0wzfOt3rMm5p2XVXW6oEZp8seNTRw9t_O7gd1AoERdYJyIL6rzLV_rs_SE1RSWNlQ/s576/PC002_edited-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="576" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7EIcnh9KdkkyWubjURmuU9OQeeCV_0RK7AAQawYIHd5YEnizwnnXsa78lYAf_F4Te9fNryKoyLIHjb9hlj5RZXvi3JM5nGdMXMKod8hIyOHEBTJheByDrYGxS0wzfOt3rMm5p2XVXW6oEZp8seNTRw9t_O7gd1AoERdYJyIL6rzLV_rs_SE1RSWNlQ/w640-h522/PC002_edited-2.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Ingredients</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
c butter flavored Crisco </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/4
c chicken broth</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
can of <i>non fat </i>evaporated milk (12 ounces)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/2
c flour</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4
chicken thighs</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
½ tsp salt</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/8
tsp pepper</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
can Cream of Chicken soup</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
cup red seedless grapes </span>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Instructions</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Let
Chicken come to room temperature. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="ezoic-pub-ad-placeholder-116"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
a bit of evaporated milk into a shallow bowl.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">In
another bowl, add flour, salt, and pepper. Whisk until well blended.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">With
the point of a knife jab the skin of each thigh a couple of times to
allow the fat to escape.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Dip
and coat each chicken piece with milk.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNAJxarofPbgWq3-VcsEto5cHndoN7W94nPpinkAOpyaS3Ygqm-ZJfeZKCVzQiME0G0WOCKGdFhygWRz55glofpfyvhBqOP7grRdzCBiOYvkIMBstJWUZxeyLkHJJ_3FF9Slc_1FY6brqNKk_Iz1CGot8VLaJy5ZesO1ttI6uBBD5IZAiqEiT4O7KTg/s576/pc003_edited-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="279" data-original-width="576" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNAJxarofPbgWq3-VcsEto5cHndoN7W94nPpinkAOpyaS3Ygqm-ZJfeZKCVzQiME0G0WOCKGdFhygWRz55glofpfyvhBqOP7grRdzCBiOYvkIMBstJWUZxeyLkHJJ_3FF9Slc_1FY6brqNKk_Iz1CGot8VLaJy5ZesO1ttI6uBBD5IZAiqEiT4O7KTg/w640-h310/pc003_edited-2.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Transfer
the chicken into the bowl with the flour mixture, then toss until
well coated. Shake off any excess. Let sit on wax paper while oven
preheats. Dust with a bit of paprika if you wish. </span>
</p><p><span style="font-size: x-large;"></span></p><p><br /></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Prepare
the oven and preheat to <b>425 degrees F</b>.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="ezoic-pub-ad-placeholder-117"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
butter into a 13×9-inch baking pan, then place it inside the oven
and allow the butter to melt. Only about 4 mins, watch to not burn.
Carefully remove the pan from the oven.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Lay
the chicken pieces over the melted butter in the prepared baking dish
skin side down.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Put
it back inside the oven, then bake the chicken for about </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>30
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSpA3VH9P2PV1kdEVYu2I4i8a53BprXj40KIou2EthbSy9P8i0C2zZimpH1gNYuFpVvAEfBIzmt2gt891N8E94mcyvxMzozCLjPccBJ28o6nhXEv8y3kZxCd0auH4f6E73mjR-7XBe6nzgz8u6MC7CzV9Z7r0rmQm5uoFvinD_hNlNZfPp4YPrSQQjQ/s576/pc004_edited-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="276" data-original-width="576" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSpA3VH9P2PV1kdEVYu2I4i8a53BprXj40KIou2EthbSy9P8i0C2zZimpH1gNYuFpVvAEfBIzmt2gt891N8E94mcyvxMzozCLjPccBJ28o6nhXEv8y3kZxCd0auH4f6E73mjR-7XBe6nzgz8u6MC7CzV9Z7r0rmQm5uoFvinD_hNlNZfPp4YPrSQQjQ/w640-h306/pc004_edited-1.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">In
a large bowl, add the rest of the can of milk, water, and 1 can of
soup. Stir until well blended. Stir in the grapes.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">At
the end of <b>first 30 mins</b>, flip the chicken pieces, then pour the
mixture around each piece.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Bake
for another </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>30
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
or until the chicken pieces turn golden brown.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Remove
from the oven allow the chicken to sit at room temperature for a few
minutes to incorporate all the flavors.</span></p><span style="font-size: x-large;"></span><br /><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">During
that second <b>30 mins</b> is a great time to roast a green vegetable along
side. Just spread on a foil lined sheet and drizzle with olive oil. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">They
will be ready together. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
this meal I fixed some wide noodles using the cold water method and
it worked so well.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Cold
Water Method Pasta</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Start
cooking pasta in </i><i><b>cold
water </b></i><i>for
quicker cook times and extra-starchy pasta water that's perfect for
finishing sauces. Many TV chiefs will tell you to never cook pasta in
anything less than a gallon of boiling water. Chief Alton Brown tells
us that you really don't need all that. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
fact, starting your pasta in cold water has lots of benefits: </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">it
takes less energy to heat, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">it
takes less time since the noodles come to a boil with the water, and </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">you
end up with concentrated starchy cooking water that gives a silky,
creamy finish to pasta sauces. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Just
be sure to remove your pasta with a spider strainer rather than
draining it into the sink. Try it. You might prefer the texture of
dry pasta started in cold water.</span></p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">For our
example:</span></h3><span style="font-size: x-large;">
</span><ol><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">8
cups total cold water (2 quarts) </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">1
(16-ounce) box dry pasta, <i>any
you like: farfalle, rigatoni, penne, etc</i>.</span></p>
</li><li><p><span style="font-size: x-large;">1 tablespoon kosher salt</span></p>
</li></ol><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><b>You will need a spider
strainer:</b></span></p><p><span style="font-size: x-large;"><b> </b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l_3NRT8_9MdCXyA9avTzD-cw-S9GIO6MIdZOiIL6jAm-WvThC6Rq8tzp7OyHuDoFyORr15_o7ksdmOW2cXdAljJynSjvJPQvGyG-4Q8gHYFUxujj4WLqgCsR5sseZ_NalqdRsw6LV5lsdksyD8ZyGfxKmRq3gJE9bSu24-RNw56s-GxLT9gjEG_sAg/s576/PC006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="576" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l_3NRT8_9MdCXyA9avTzD-cw-S9GIO6MIdZOiIL6jAm-WvThC6Rq8tzp7OyHuDoFyORr15_o7ksdmOW2cXdAljJynSjvJPQvGyG-4Q8gHYFUxujj4WLqgCsR5sseZ_NalqdRsw6LV5lsdksyD8ZyGfxKmRq3gJE9bSu24-RNw56s-GxLT9gjEG_sAg/w640-h468/PC006.jpg" width="640" /></a></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b> Directions:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-5541-step-0-0"></a></span>
<span style="font-size: x-large;">Fill a 4 quart pot* halfway with
cold water, add the salt and pasta.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Set
over medium-high heat. Cover.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-5541-step-0-1"></a></span>
<span style="font-size: x-large;">When water boils, decrease heat
to maintain a <b>simmer.</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Remove
the lid, stir and cook for <b>4
minutes 30 seconds</b> or
until al dente.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-5541-step-0-2"></a></span>
<span style="font-size: x-large;">Remove pasta with spider.
Reserve the pasta water for thickening any sauce naturally. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">*a
<b>4 quart pot</b>
is about 5 inches deep and 8 inches across, you don't need that big
old stock pot that weighs a ton and takes forever to boil.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr983RHjApUdt-dkERyic1Zhx3xn18F9jV8WsnvQhI2AtnG18P_jZfOA64waaueyOTykA8kNNpPw328nSCPUrElMfdQtPXlfIeuJ_Ib7tx4Q0-UVPQf2MAHQ8gWa777UkPFbQCzT1n548ULlFea4YCB0X2cK54w-woFneVjEM_bSdKGe_gzDhAwfQFqA/s516/pc007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="283" data-original-width="516" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr983RHjApUdt-dkERyic1Zhx3xn18F9jV8WsnvQhI2AtnG18P_jZfOA64waaueyOTykA8kNNpPw328nSCPUrElMfdQtPXlfIeuJ_Ib7tx4Q0-UVPQf2MAHQ8gWa777UkPFbQCzT1n548ULlFea4YCB0X2cK54w-woFneVjEM_bSdKGe_gzDhAwfQFqA/w400-h220/pc007.jpg" width="400" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Proud
to serve this any night of the week. The touch of grapes adds such
class!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7wZTkF4J6kHBXP677wTLYScMcwVJiCsVZpSNSJZCWENGuw3PaivW6Zv6UG4YcUrzPeHT8XGmfk8P5XYiJL2NDmRLN0yj05JQaYJBgV7eEAjaVKoPUQsoPddQTigpQwM4VJ0EbLZe_erVHGsPpBYHXtJ0MZmZGJFti__PRTET6H3bCNT8cTrKv6iI3A/s576/PC005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="233" data-original-width="576" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7wZTkF4J6kHBXP677wTLYScMcwVJiCsVZpSNSJZCWENGuw3PaivW6Zv6UG4YcUrzPeHT8XGmfk8P5XYiJL2NDmRLN0yj05JQaYJBgV7eEAjaVKoPUQsoPddQTigpQwM4VJ0EbLZe_erVHGsPpBYHXtJ0MZmZGJFti__PRTET6H3bCNT8cTrKv6iI3A/w640-h258/PC005.jpg" width="640" /></a><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=BCZdMU53Ugo">https://www.youtube.com/watch?v=BCZdMU53Ugo</a></u></span></span>
Lovers Concerto </span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><a href="http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVVigiy1s7m3q7R8zBqf7X1Ru8dBHDB8xNWiFxn2XSmqDnYTzE2sZGL42mZkDg2koQFyLav_NY9QXiwoSr-_motMCI4g0GMQhbrFa5xEHjUIkAnFz-_7t0uvL9232oa1wFwA3co_Thdav1QlFa4fmeT-YPH213HKw-9AuteD0LZz-H9b-XwErfjekGA/s320/book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVVigiy1s7m3q7R8zBqf7X1Ru8dBHDB8xNWiFxn2XSmqDnYTzE2sZGL42mZkDg2koQFyLav_NY9QXiwoSr-_motMCI4g0GMQhbrFa5xEHjUIkAnFz-_7t0uvL9232oa1wFwA3co_Thdav1QlFa4fmeT-YPH213HKw-9AuteD0LZz-H9b-XwErfjekGA/s1600/book.jpg" width="320" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: x-large;"><br /></span>
<p></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br />
</p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-46460756596294204352022-03-04T08:26:00.004-08:002022-03-04T08:26:52.791-08:00 Tenderfoot's Tenderloin<p style="margin-bottom: 0in;"> <span style="font-size: x-large;"><i>It’s
easier than you think to make an elegant dinner of pork tenderloin.
Marinading is essential. This makes a meal that is impressive enough
to serve to guests AND easy enough to make on a busy weeknight with a
little preparation. </i>
</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXuQzov2U5hbQlJNIHhQmJzcRhc1VnlbR81P_u-tM4jtonx3w_CJbxLiKQsDgJdmSKVITKsEXLi3VsZ3jujdgIAsaIYn1FeycMGiaSG16K9LjeP3TnwhWFCdPugjUr4uLkh86ao-oaCDnUn07UOL2VlpjsVAa40pQdiPgCyrUuNq89wcQcdU1KtUEoUg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="361" data-original-width="576" height="402" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXuQzov2U5hbQlJNIHhQmJzcRhc1VnlbR81P_u-tM4jtonx3w_CJbxLiKQsDgJdmSKVITKsEXLi3VsZ3jujdgIAsaIYn1FeycMGiaSG16K9LjeP3TnwhWFCdPugjUr4uLkh86ao-oaCDnUn07UOL2VlpjsVAa40pQdiPgCyrUuNq89wcQcdU1KtUEoUg=w640-h402" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Pork
marinading in maple syrup, garlic, Dijon mustard and a bit of sesame
oil is all it takes to develop the best flavor out of the meat. Try
with a side of a baked sweet potato and roasted Brussels sprouts. Yes
I know, but this is the better way to cook these little heads so that
the natural sulfur can escape and you are left with the natural
sugars and great flavor! When done the right way you will be asking
for seconds!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtPg-mlq29EsJ84vZT7pF2N11CSjn2bOZu_4VTMkIv89nXsr3e_jZRBlCvx7Ej3F9Je5WcNKAngWXz27q6ofhLnyWju7oQ4Dn7xMQTSW38V4NWpMLDz3GlBP0wameKt5iY1VwapGIO8ukExMi9M97spGFqoBculE7NROe-cYa9vTQXZF5G1sKwSltRUg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="297" data-original-width="576" height="330" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtPg-mlq29EsJ84vZT7pF2N11CSjn2bOZu_4VTMkIv89nXsr3e_jZRBlCvx7Ej3F9Je5WcNKAngWXz27q6ofhLnyWju7oQ4Dn7xMQTSW38V4NWpMLDz3GlBP0wameKt5iY1VwapGIO8ukExMi9M97spGFqoBculE7NROe-cYa9vTQXZF5G1sKwSltRUg=w640-h330" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><h2 class="western"><span style="font-size: x-large;">Ingredients</span></h2><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
tablespoons Dijon mustard </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp sesame oil </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp Better than Bullion Roasted garlic</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">pepper
to taste </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
cup maple syrup </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1½
lbs pork tenderloin </span>
</p>
</li></ul><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Directions
</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Combine
mustard, sesame oil, garlic bullion, pepper, and maple syrup. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Mixed
everything up right in a bag with the meat. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>One
trick: measure out the oil first, then the mustard, it will just
slide out of the measuring spoon from the oil residue!</i></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
</span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Chill
in the refrigerator at least </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>eight
hours,</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
or overnight.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiv-pTc0qXIluKFO9taC8RBVKTg4CCzvyP_FAn7mcTJoFw6UyEgKfUwTqyvLLyYi2dGNvJTqkC1r03AXRT7flar6tbDf0DijV0kxfSGxvsIgnpyPiuBn4mapg4EMTBpiEusy_YMIgdAH5_kKuGV_-meS5m9uwlHw-vvzubF5klcA98UWMCW5Rp362rBg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="384" data-original-width="576" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiv-pTc0qXIluKFO9taC8RBVKTg4CCzvyP_FAn7mcTJoFw6UyEgKfUwTqyvLLyYi2dGNvJTqkC1r03AXRT7flar6tbDf0DijV0kxfSGxvsIgnpyPiuBn4mapg4EMTBpiEusy_YMIgdAH5_kKuGV_-meS5m9uwlHw-vvzubF5klcA98UWMCW5Rp362rBg=w640-h426" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Preheat
oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>375.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
Line baking pan with foil and spray. Remove pork from marinade, and
Let marinate drip off and set pork in a foil lined pan covered in
foil. Save marinade.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Bake,
covered in foil @ </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>375
for 45 min</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">USE
your timer to make this easier. You will be cooking for about an </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>hour
and a half. </b></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>See
Preparations for potatoes and Brussels sprouts while meat cooks. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>After
20 mins: </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">This
is the time to put in the sweet potatoes on their own foil lined
tray. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhh69Gt49eo6NBvIjitTaBaWq2rxH1eL1lc36Cyr8um7q-zG3Y4yryzavjwuQGF1LywM0Q2pooE4AXvHAVL3mi7zKXOV_rjd1YgUx-kIJ_HioVnWnkj6qnPGwsuK3QgFSsGuefikgvKdkmDVMAA99YdkHNzaut07633ygKwCsRbjvGb4ftqLshUR68ZdA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="492" data-original-width="576" height="546" src="https://blogger.googleusercontent.com/img/a/AVvXsEhh69Gt49eo6NBvIjitTaBaWq2rxH1eL1lc36Cyr8um7q-zG3Y4yryzavjwuQGF1LywM0Q2pooE4AXvHAVL3mi7zKXOV_rjd1YgUx-kIJ_HioVnWnkj6qnPGwsuK3QgFSsGuefikgvKdkmDVMAA99YdkHNzaut07633ygKwCsRbjvGb4ftqLshUR68ZdA=w640-h546" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Sweet
potatoes:</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Line
a large, rimmed baking sheet with foil and spray. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Wash
your potato skins really well both for dirt and for bacteria. Dry
with a paper towel. Cut off the little tips and poke holes into the
potatoes. This helps with even cooking. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Use
a pastry brush to apply a little olive oil evenly onto the potato. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Wrap
the potatoes individually in aluminum foil. Wrap the foil a little
bit on the loose side. Wrapping them allows them to cook evenly
inside and out. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
on a sheet of aluminum foil in case of leakage from the baking
potatoes. It will catch the drips which will help to keep your oven
clean. This also serves as a pan for the Brussels sprouts and adds
any possible tastes from the natural potatoes.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicEwLX4KHD2tnrCI8mmSHmlEmdEcUAbZ0j80OXVtSvCJhM6t56NijztmtX4GqwwTB6FL_Zzc_c38RjP0YCsHailWr8UWxKjJHU4XsUDMu_8sCK4w_kwkErscAB1Vx2n0B3JCR5Ndz7P7n1xdAG3O8WQ_1CigHk8caeLZWdT60uz5KPncgeijZqk_qzpw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="576" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEicEwLX4KHD2tnrCI8mmSHmlEmdEcUAbZ0j80OXVtSvCJhM6t56NijztmtX4GqwwTB6FL_Zzc_c38RjP0YCsHailWr8UWxKjJHU4XsUDMu_8sCK4w_kwkErscAB1Vx2n0B3JCR5Ndz7P7n1xdAG3O8WQ_1CigHk8caeLZWdT60uz5KPncgeijZqk_qzpw=w640-h360" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>At
the 45 minute mark for the pork: Uncover </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">and
let roast for an additional </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>20
mins.</b></span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b> </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Instructions
for sprouts </span>
</h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Soak
the fresh sprouts in cold water with ½ cup of vinegar for at least
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>15
mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
to clean any dirt off. Drain and rinse.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-VgT96l9ZIwjJmRl_DffYIL5LzOU7SN5hI6UoXVpl8Xle6E1-fKK4MLZwZKQgc3Z1hJRDWYOZ9XbIVvOz4wcpsf7W3_smGicIIjPG69GmJxtqgz-kfjr-QDjEpjZtUjNEpCasn7gDwKC_rxnGoB27l2dd1a9yDMIqsd3mii6sUHXCXZv4m7lt11EZ0g=s658" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="658" data-original-width="576" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-VgT96l9ZIwjJmRl_DffYIL5LzOU7SN5hI6UoXVpl8Xle6E1-fKK4MLZwZKQgc3Z1hJRDWYOZ9XbIVvOz4wcpsf7W3_smGicIIjPG69GmJxtqgz-kfjr-QDjEpjZtUjNEpCasn7gDwKC_rxnGoB27l2dd1a9yDMIqsd3mii6sUHXCXZv4m7lt11EZ0g=w560-h640" width="560" /></a>
</p><span style="font-size: x-large;"></span><br /><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Slice
off the nubby ends and remove any discolored or damaged leaves. Cut
each sprout in half from the flat base through the top and douse with
olive oil and a bit of salt. Stir in bowl to coat. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjed_WbvFgDkhe1ZaMImPFPe8XoSonLeXF6fO1fJafRjyRyc0rGXBjbIFI2bOtuA_LLA5q-THOu7w5l1eVFF1NOML7QG7MYk0JSZuGBPevoWqQ2PzYVdh03N7-aAvoT5U7D9fQ9yN8AwzTYNqZpt1JVHRkO4N2RdFS24mxqT0vLf-ewVLlpUckLx3lN3Q=s639" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="576" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjed_WbvFgDkhe1ZaMImPFPe8XoSonLeXF6fO1fJafRjyRyc0rGXBjbIFI2bOtuA_LLA5q-THOu7w5l1eVFF1NOML7QG7MYk0JSZuGBPevoWqQ2PzYVdh03N7-aAvoT5U7D9fQ9yN8AwzTYNqZpt1JVHRkO4N2RdFS24mxqT0vLf-ewVLlpUckLx3lN3Q=w576-h640" width="576" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">By
now the potatoes have been baking for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>40
minutes, a</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">nd
the uncovered meat is done. Check the meat with thermometer for </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>145°
F </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Carefully
</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">slide
the tray out and a</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">rrange
the Brussels sprouts on the baking sheet, cut side down. Do not
crowd. Remove the pan with meat and let rest while you return veggie
tray back to oven for an additional </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>25
mins.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">Transfer
remaining marinade to a small saucepan and add any liquid from the
baking pan. Mix 2 TBS corn starch with 2 TBS water until well
blended. Mix into the saucepan and cook on the stove over medium-low
heat for </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>5
minutes. </b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">This
should be a nice thick sauce.</span></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">By
now the sprouts should be tender and deeply golden on the edges,
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>Roast
until you question if you have burned them.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Garnish
if you wish.. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">Check
the potatoes </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">by
piercing with a knife. If it goes through easily then it is done.
When you remove them from the oven don't try to open it right away as
it will be very hot. When serving, cut each right through the foil
into half.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>It
is easier that way to add any butter, cinnamon, sour cream, or brown
sugar of your choosing. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>Slice
the pork and arrange on a platter and drizzle with sauce. Serve the
wrapped potatoes individually and the Brussels sprouts in a serving
bowl. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>What
an elegant meal with an easy clean-up and if you followed the time
line no sweat on your part.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhmBqcHeY7HWCHNFYShliDFt312yNbGqZBKIcg7KsWWTAV_Q7qiGi8AmeBHFtoG2O0mMCXRBMM2yqaHSuHLAaUKQ337VShywqMHcFrEmc-DgIx9GkQlA80CVmsSJWXc42MRqJV5uggPpSCrzlYQIoDW9jV-_kRYwlcIMzIMksho_LfSsYfRCnNXvzeSGg=s457" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="298" data-original-width="457" height="418" src="https://blogger.googleusercontent.com/img/a/AVvXsEhmBqcHeY7HWCHNFYShliDFt312yNbGqZBKIcg7KsWWTAV_Q7qiGi8AmeBHFtoG2O0mMCXRBMM2yqaHSuHLAaUKQ337VShywqMHcFrEmc-DgIx9GkQlA80CVmsSJWXc42MRqJV5uggPpSCrzlYQIoDW9jV-_kRYwlcIMzIMksho_LfSsYfRCnNXvzeSGg=w640-h418" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">For
our music: </span></span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=ais2uSUwIuY"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;">https://www.youtube.com/watch?v=ais2uSUwIuY</span></span></a></u></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
Ghost Riders in the Sky</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">So
honored to be serving this for my Master Indy</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White</span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><a href="http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizYAWRcCUmkWOBrPy7Y7WcJAEzzAcE_HGXK0L0AUxYFM2ODkbwxNDmOif7tzsHf0_qQfE_HEFB0Rw8Nl8KdcWzPjz7pqMtvhVJPKIOI_fzbtAhca0eU92fWdP061CT2__04CqibI_mGbMUOQ6YYeFXGl-_ObX7u_KlQJzLvaU6QtbY8mqnIWOiLOXhSA=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEizYAWRcCUmkWOBrPy7Y7WcJAEzzAcE_HGXK0L0AUxYFM2ODkbwxNDmOif7tzsHf0_qQfE_HEFB0Rw8Nl8KdcWzPjz7pqMtvhVJPKIOI_fzbtAhca0eU92fWdP061CT2__04CqibI_mGbMUOQ6YYeFXGl-_ObX7u_KlQJzLvaU6QtbY8mqnIWOiLOXhSA" width="320" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-10823750676860930512022-03-03T06:20:00.004-08:002022-03-03T06:20:16.570-08:00Chicken Gone to Heaven<p style="margin-bottom: 0in;"><span style="font-size: x-large;"> <i>Fell
in love with this recipe for the fantastic taste and it worked great
even after I had made a blunder and forgot an important step in
preparing it. Try it, play with it and make it your own!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiy8Ev9za6ONsE6dQvM4mAIGXLrNkw8GT7I5mM6ippsAamomGcKeR14TvXi736SZ2FJqKdnWyjiqaNsL6wgJJSRuxffW3nwTVhdGVzrVDOx5FTSNENcj0i0UQstqhQmwsL3z7cEU6kV4bXX9x3gWtLuo3uk11ZY_EBOi_rGSXO4Zs0ia5a7JcIZ4v_s4w=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="363" data-original-width="576" height="404" src="https://blogger.googleusercontent.com/img/a/AVvXsEiy8Ev9za6ONsE6dQvM4mAIGXLrNkw8GT7I5mM6ippsAamomGcKeR14TvXi736SZ2FJqKdnWyjiqaNsL6wgJJSRuxffW3nwTVhdGVzrVDOx5FTSNENcj0i0UQstqhQmwsL3z7cEU6kV4bXX9x3gWtLuo3uk11ZY_EBOi_rGSXO4Zs0ia5a7JcIZ4v_s4w=w640-h404" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Gruyere
encrusted chicken breasts cooked on a bed of escalloped potatoes and
roasted green beans! Even fixed a side salad of deviled egg macaroni.</i></span></p><span style="font-size: x-large;">
</span><h2 class="western"><span style="font-size: x-large;">Ingredients</span></h2><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
lb chicken breasts, boneless/skinless (about 3) </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¾
cup mayonnaise or Greek yogurt </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
cup grated Parmesan cheese </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
cup grated Gruyere cheese For a stronger taste try Asiago! </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp seasoned salt + ½ tsp pepper </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp Better Than Bullion, roasted garlic flavor </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
box (4.7 oz) scalloped potatoes </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
cups (boiling water + half-and-half as directed) </span>
</p>
</li></ul><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; margin-left: 0.49in; text-indent: -0.2in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Directions:</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGG3K9vVfphouuewLNToFjpfEdhDQwFQcTkMAQpTEzyBvIXPHJVr24hyeFnRB97e4gaFQx0zas6JEE3WGkBir-f0t8dAn_hu88YrYlxQutOpfESqt1mDhiN9jeNPk5Pm0xyTEj95sEI2wSQ2Sp1ZK8SotueIBUF0cfFk10yXm8_W2HaVHKXugK_eGf3g=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="576" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGG3K9vVfphouuewLNToFjpfEdhDQwFQcTkMAQpTEzyBvIXPHJVr24hyeFnRB97e4gaFQx0zas6JEE3WGkBir-f0t8dAn_hu88YrYlxQutOpfESqt1mDhiN9jeNPk5Pm0xyTEj95sEI2wSQ2Sp1ZK8SotueIBUF0cfFk10yXm8_W2HaVHKXugK_eGf3g=w640-h374" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
the chicken in a bowl and cover with buttermilk. Let sit covered on
counter top for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>30
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
If you don't have any buttermilk on hand, I used a can of evaporated
milk and 3 TBS vinegar! Works every time.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Preheat
oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>375
degrees. </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Line
a baking pan with foil and spray lightly.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfrNVtrDH-9BzPVpPNMcJKkIp8s9WQANOKyNpKtETE7MOlE4ibWBCP_CwqFfovb4jPMOkvAVYJT9IQZtCL4rmK5p7rpiyYijsnuIEfvAGWZhPU7fuE95TIoh20GmMnmjubN1iU_Pwz_TjNNsHFUS004ryEltDWnlXF7jZja8-V_anzPSf8n2ruVAAkJA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="329" data-original-width="576" height="366" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfrNVtrDH-9BzPVpPNMcJKkIp8s9WQANOKyNpKtETE7MOlE4ibWBCP_CwqFfovb4jPMOkvAVYJT9IQZtCL4rmK5p7rpiyYijsnuIEfvAGWZhPU7fuE95TIoh20GmMnmjubN1iU_Pwz_TjNNsHFUS004ryEltDWnlXF7jZja8-V_anzPSf8n2ruVAAkJA=w640-h366" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
the mayonnaise (or yogurt) to a open faced bowl and mix in the Better
Than Bullion. Spoon in the blend of Parmesan and Gruyere cheeses and
stir well.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjq3s_L-E9yluukX8xbu1q3OpXv8PeWzoHy4NoAX1geBez2U0YCBxnWIywroLjxVbDlI1O9fcDCIBC38Kxm97BQSomprvEsLMruetCM3SjU40DS2iSfkaVQFUsGM6pxpxeQl6AtlU7sWehLFn5wShQOUs5ynNgAS1ZDvm89TBvDsHBj_t1zaieYxfhK1g=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="576" height="512" src="https://blogger.googleusercontent.com/img/a/AVvXsEjq3s_L-E9yluukX8xbu1q3OpXv8PeWzoHy4NoAX1geBez2U0YCBxnWIywroLjxVbDlI1O9fcDCIBC38Kxm97BQSomprvEsLMruetCM3SjU40DS2iSfkaVQFUsGM6pxpxeQl6AtlU7sWehLFn5wShQOUs5ynNgAS1ZDvm89TBvDsHBj_t1zaieYxfhK1g=w640-h512" width="640" /></a>
</p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Prepare
the escalloped potatoes as directed on box and mix in the sprayed
pan.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Coat
each piece of chicken with the Cheese mixture and push into the
potatoes. Dollop any remaining cheese mix on top and bake for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>50
-55</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>minutes
</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">or
until cooked through and temperature of the chicken reaches </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>160
degrees.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-_UWFpGXPbOXRXvtbyLLjbACUaJz0YazExLwfcddoXBp25jCDhsQWcQbHB1o-Zv4WKyoWsnfz2u6nPcXJmX9VdaCXGJGWFVsdPU7mAXPk7NiShyfpJhCFGYQAVcbyqmsTa0ttbtwba7Yiy4b-1VRmCR25vEnFrxKH7kQC8XYadvL5HDoRk4Sj9Tg6FQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="516" height="452" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-_UWFpGXPbOXRXvtbyLLjbACUaJz0YazExLwfcddoXBp25jCDhsQWcQbHB1o-Zv4WKyoWsnfz2u6nPcXJmX9VdaCXGJGWFVsdPU7mAXPk7NiShyfpJhCFGYQAVcbyqmsTa0ttbtwba7Yiy4b-1VRmCR25vEnFrxKH7kQC8XYadvL5HDoRk4Sj9Tg6FQ=w640-h452" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">While
that braises is a good time to roast the green beans along side for
</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>25
mins. </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Just
mix the frozen beans with a couple of TBS olive oil until coated.
Spread out on foil lined baking sheet and sprinkle salt over the
beans.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8FOlBDbQGbbyBSBq_L5N_xvT3IVcwt9cykQ3j6F59r9_GuYUVNWLDQSyIl3kV4o0HT4EwNadBMEt-TgEuEd300YwYYpF5xWxOSaRbuy6HZjl9VPpZ6fm8Bh2t24QX_YoSRwf0ccXpbd4Y3yf6-xipsUy3cCKoofXztVHsrYZY-pcAXqTKotoVF2_7sg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="329" data-original-width="576" height="366" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8FOlBDbQGbbyBSBq_L5N_xvT3IVcwt9cykQ3j6F59r9_GuYUVNWLDQSyIl3kV4o0HT4EwNadBMEt-TgEuEd300YwYYpF5xWxOSaRbuy6HZjl9VPpZ6fm8Bh2t24QX_YoSRwf0ccXpbd4Y3yf6-xipsUy3cCKoofXztVHsrYZY-pcAXqTKotoVF2_7sg=w640-h366" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">If
you wish for a touch of color on the chicken dish, switch the oven to
broiler and let the top get some browning in places. Watch this
carefully so it doesn't burn.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Serve
the chicken on a platter, with a side of potatoes and green beans. A
fantastic dinner with only 2 pans to clean.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKlR55Xi85JVTx16uVYNCZrkjbBPDNRzlUGNismfRqczeAU6-M3QykFD9cYef7_u2fWa-pj9VhVQeGk-CaNB-09c1ox_T0Qhj4Ho6GrHoUxbitLvy3T7z0hf8fwF6jZsw7zOpIk6dd7w-U5Y4UrjQBx959KVvs1cqVGHhNhx9L238AhpKmdkXHQlR7Fw=s576" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="363" data-original-width="576" height="404" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKlR55Xi85JVTx16uVYNCZrkjbBPDNRzlUGNismfRqczeAU6-M3QykFD9cYef7_u2fWa-pj9VhVQeGk-CaNB-09c1ox_T0Qhj4Ho6GrHoUxbitLvy3T7z0hf8fwF6jZsw7zOpIk6dd7w-U5Y4UrjQBx959KVvs1cqVGHhNhx9L238AhpKmdkXHQlR7Fw=w640-h404" width="640" /></a></div><br /><p></p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">For
our music: </span></span><span style="font-size: x-large;"><a href="https://www.youtube.com/watch?v=bflkeWVTNk0"><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">https://www.youtube.com/watch?v=</span></span></u></span></span><span style="color: navy;"><span lang="zxx"><span style="font-family: Tahoma, sans-serif;"><span style="text-decoration: none;"><span style="font-weight: normal;">bflkeWVTNk0</span></span></span></span></span></a><span style="font-family: Tahoma, sans-serif;"><span style="text-decoration: none;"><span style="font-weight: normal;">
Here</span></span></span><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">
You Come Again Dolly </span></span></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_p5IZGK6mlGhaOgoq5AFppXFXXb2kf5kG5xP8g7uazTfDSRQNa6Umqb76A1ZsWXsTbNo5ZCyxglLnI1Ita4saCn1FLDVSd_SmuIgmExT6JH_Ed_cKG4OjRH1-bO2B50r6AEWbRx_tCgvRMLnoLn3sR-S-PZAKi_3eFkDWTDW5YitTTu-oSr6Pso2StQ=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_p5IZGK6mlGhaOgoq5AFppXFXXb2kf5kG5xP8g7uazTfDSRQNa6Umqb76A1ZsWXsTbNo5ZCyxglLnI1Ita4saCn1FLDVSd_SmuIgmExT6JH_Ed_cKG4OjRH1-bO2B50r6AEWbRx_tCgvRMLnoLn3sR-S-PZAKi_3eFkDWTDW5YitTTu-oSr6Pso2StQ" width="320" /></a></div><br /><span style="font-size: x-large;"><br /></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUDoOR9-tp75D9ZEXw4jI_oMrvEj1nOk3Tu3oWXS49ovdYgh0c1C08-B2C5FyEd4BoABe0-elVvU909AnRdZoFCAP8z1dNwRTMCKHsp6cJxcvy194yOd9xn4qCDpm05Kzv9NnZcjEylOiIieDhHCGcyOuRs5gez9uestcDa8Z_BYoK8rZB_le9IGpjiA=s540" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="540" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUDoOR9-tp75D9ZEXw4jI_oMrvEj1nOk3Tu3oWXS49ovdYgh0c1C08-B2C5FyEd4BoABe0-elVvU909AnRdZoFCAP8z1dNwRTMCKHsp6cJxcvy194yOd9xn4qCDpm05Kzv9NnZcjEylOiIieDhHCGcyOuRs5gez9uestcDa8Z_BYoK8rZB_le9IGpjiA=w640-h374" width="640" /></a></div><p style="margin-bottom: 0in;"><br />
</p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-81684601066927095322022-02-19T20:26:00.001-08:002022-02-19T20:27:35.976-08:00Eintopf Short Rib Goulash<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"> <i>There
are as many versions of eintopf, a hearty German stew, as there are
people who love it. A traditional eintopf may include bratwurst and
sauerkraut, but how it is cooked (eintopf translates to “one pot”)
is more important than what goes in the pot. As long as you have meat
and vegetables, you have the basis for eintopf. </i></span></p><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><i><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhe1bnmmrlr0eNlPVwadJ4dz0-nNj7E4STA2B8OEGZNy6cyZFMxFRhzEi0tnZhnMAF7vzlSQPTeAyEfnHjBuS9Fm8eaQP1lkqMc-qDCjRqrD3StMHml6sTHj1b7qhlEpViqCv9Xl4Zdda-zk_y-REJ0aeMJ1CxcE3Cm-CQfJHM4z25zeO5coigeKmD9Tg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="357" data-original-width="576" height="396" src="https://blogger.googleusercontent.com/img/a/AVvXsEhe1bnmmrlr0eNlPVwadJ4dz0-nNj7E4STA2B8OEGZNy6cyZFMxFRhzEi0tnZhnMAF7vzlSQPTeAyEfnHjBuS9Fm8eaQP1lkqMc-qDCjRqrD3StMHml6sTHj1b7qhlEpViqCv9Xl4Zdda-zk_y-REJ0aeMJ1CxcE3Cm-CQfJHM4z25zeO5coigeKmD9Tg=w640-h396" width="640" /></a></span> <br /></i></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>This
recipe truly benefits from cooking all day. Beef short-ribs are
extremely flavorful, but you need time. You will also get lots of
fat released from the beef, when cooled, it lifts right off. You may
find is easier to cook one day, refrigerate and finish the next. Any
kind of stew tastes better the second day!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgV1Syl_8oIyiCX8HANTLhf2BS7vCWGG2gBvCzY3LbhVUz4WKxDGITeK7Zkwy38p3YSUcGJ3DPK3xO5DTtOUdr-09aTldUGaDnaDroyIj1jwTtXzNQjSG-fjVmrCKj1C01JQnjiNMfZaZQSK6k8gx4R1lZqYOyKLUUt0gx8Nh1c6eIUSYieXEKCPeOSNw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="576" height="396" src="https://blogger.googleusercontent.com/img/a/AVvXsEgV1Syl_8oIyiCX8HANTLhf2BS7vCWGG2gBvCzY3LbhVUz4WKxDGITeK7Zkwy38p3YSUcGJ3DPK3xO5DTtOUdr-09aTldUGaDnaDroyIj1jwTtXzNQjSG-fjVmrCKj1C01JQnjiNMfZaZQSK6k8gx4R1lZqYOyKLUUt0gx8Nh1c6eIUSYieXEKCPeOSNw=w640-h396" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><h2 class="western" style="font-style: normal;"><span style="font-size: x-large;">Ingredients</span></h2><span style="font-size: x-large;">
</span><div dir="LTR" id="Section1">
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1/3
cup flour </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">½
tsp salt + ½ tsp pepper </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">8
bone-in beef short ribs (4 inches thick each), English cut (about 4
lb) </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
TBS olive oil </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
medium onion, sliced </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
medium leek, cleaned and sliced</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
C carrot</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
C celery</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">4
cloves garlic, finely chopped </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">3
TBS smoked paprika </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">2
cups beef flavored broth (low sodium) </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
tsp better than bullion Beef flavor </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">2
TBS tomato paste </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">2
TBS chopped fresh flat-leaf parsley </span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Directions:
</b></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>ON
THE DAY BEFORE!</b></span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Spray
slow cooker with cooking spray. Set on </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>LOW</b></span></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Do
your cutting: chop celery, the shallot, onion, leek, and carrots. </span>
</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3rw2tES9XsD5WlAZIQ9uxc27oT0RLkMxXqr9hDOZqm8e2DmfW4GCwKPZ26TOpUW-z1gQTUd9ace7mNeUffBZTc6LjSHy23hJPcT7VoAI40kTLZ-CU2afdpShTmfLC0BhtUuvl-c233vgj1U26KJu8aEcfac3qcAUbZ5gMh2L68kjrsuJdWfP1oRdcFg=s942" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="942" data-original-width="516" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3rw2tES9XsD5WlAZIQ9uxc27oT0RLkMxXqr9hDOZqm8e2DmfW4GCwKPZ26TOpUW-z1gQTUd9ace7mNeUffBZTc6LjSHy23hJPcT7VoAI40kTLZ-CU2afdpShTmfLC0BhtUuvl-c233vgj1U26KJu8aEcfac3qcAUbZ5gMh2L68kjrsuJdWfP1oRdcFg=w219-h400" width="219" /></a></div><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">In
dish, stir together flour, salt and pepper. Coat all sides of short
ribs in flour mixture. Reserve any remaining flour mixture. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfV69nmdUXOgs64M5-2cPiUP1-JcXlvxI0O3botQtm7TzRZgFOEnQDsWISy-cKKkZiKfZCf0KwhG0n4oQI_oj_pc3ffgIPdGxqR_m33OWhTlWLUZa5EM1OnZOddSwhBTMec5Nn2Znp68yPZQZ0eq42Or5qY89yBD_S3ReYwSpAzb5VT0ae_PDwWNVXJQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="125" data-original-width="576" height="138" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfV69nmdUXOgs64M5-2cPiUP1-JcXlvxI0O3botQtm7TzRZgFOEnQDsWISy-cKKkZiKfZCf0KwhG0n4oQI_oj_pc3ffgIPdGxqR_m33OWhTlWLUZa5EM1OnZOddSwhBTMec5Nn2Znp68yPZQZ0eq42Or5qY89yBD_S3ReYwSpAzb5VT0ae_PDwWNVXJQ=w640-h138" width="640" /></a></span></p><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">In
12-inch skillet, heat oil over medium-high heat. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Add
</span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>4
of the short ribs;</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
</span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>cook
5 to 7 minutes,</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
turning occasionally, until browned. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfQIB-iD7Lhd2mU2b216T89A2hqOVu5koaaoFVJA8T0sVZqD_9F3Zv5-HMUgdwLIMCi539etd4D5SEkaFuo4SNGafCV8rt3Ytgr60J9CZKt-x6yhU4x14io-hCj3YUudIiqkR1uXD9TaiTzbPHY3A-BsCvCAxx0f5iA5eNnvaSrm28WQEWXRlMqs9HPg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="286" data-original-width="576" height="318" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfQIB-iD7Lhd2mU2b216T89A2hqOVu5koaaoFVJA8T0sVZqD_9F3Zv5-HMUgdwLIMCi539etd4D5SEkaFuo4SNGafCV8rt3Ytgr60J9CZKt-x6yhU4x14io-hCj3YUudIiqkR1uXD9TaiTzbPHY3A-BsCvCAxx0f5iA5eNnvaSrm28WQEWXRlMqs9HPg=w640-h318" width="640" /></a></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Transfer
ribs to slow cooker. Repeat with remaining </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>4
short ribs. </b></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgp9PkgrdZtuSFhp7hV7en8ho_hVbnzf9xhanmnYAu2Pz-zGWzI6xo1QHBcVO1d0W5iDKEt8chuzHX4ndWyzLrcChErZdqvSbVeCD1CHJDimnDkqs0rrAiNjsF5Cviy6IEkkkx-p-JKRsE4FqFlP377mMCLguoTbqdnM5EW09LkWhANSC2DVwM4eCrETw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="576" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgp9PkgrdZtuSFhp7hV7en8ho_hVbnzf9xhanmnYAu2Pz-zGWzI6xo1QHBcVO1d0W5iDKEt8chuzHX4ndWyzLrcChErZdqvSbVeCD1CHJDimnDkqs0rrAiNjsF5Cviy6IEkkkx-p-JKRsE4FqFlP377mMCLguoTbqdnM5EW09LkWhANSC2DVwM4eCrETw=w640-h300" width="640" /></a></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Reduce
skillet heat to medium; add onions, leek, carrot and celery to the
drippings. Cook and stir </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>3
to 4 minutes</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
or until softened. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Add
garlic; cook and stir </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>1
minute</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">.
</span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Add
paprika, and remaining flour mixture; cook and </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>stir
1 minute.</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
</span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQrQeAr8yt-TfOSHXFsWP-BG0YM_NPhUSdgXPHBk6isFc3bzZw2mY94G0xWm0MqUUN90_iX7DgO60H_rKfX-ScPyStbaxn3ArlqyJYO67GPH1V40NNWsOAfJuHAw4HY-I5ZL72vzGxiXPc_FAgiV6N-QPmSs0sIpJLyTiCMrLyVFUiuy0U_SbC2VIoLQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="212" data-original-width="516" height="262" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQrQeAr8yt-TfOSHXFsWP-BG0YM_NPhUSdgXPHBk6isFc3bzZw2mY94G0xWm0MqUUN90_iX7DgO60H_rKfX-ScPyStbaxn3ArlqyJYO67GPH1V40NNWsOAfJuHAw4HY-I5ZL72vzGxiXPc_FAgiV6N-QPmSs0sIpJLyTiCMrLyVFUiuy0U_SbC2VIoLQ=w640-h262" width="640" /></a></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Beat
in broth and tomato paste with whisk. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Heat
to boiling, scraping any browned bits on bottom of skillet. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Remove
from heat; carefully pour broth mixture over short ribs in slow
cooker. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXF_Hl8FlpMBq1rFE9PoIy7CgyZyb8Xfij_02CuL-eM9cNc-zP2XHIeQ2fJ0xgRXvelARDXqzsgnyWo0c7qIRMr9tSHmeSQY2WoF4R81qjhi4Wd52CjZ10XzmOCvF5RwXLvd4-PMI6HGRVABEcUKK6255mbQT4lDv2LKeDpsVD0CMhOMR-zYYglU9FDA=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="305" data-original-width="516" height="378" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXF_Hl8FlpMBq1rFE9PoIy7CgyZyb8Xfij_02CuL-eM9cNc-zP2XHIeQ2fJ0xgRXvelARDXqzsgnyWo0c7qIRMr9tSHmeSQY2WoF4R81qjhi4Wd52CjZ10XzmOCvF5RwXLvd4-PMI6HGRVABEcUKK6255mbQT4lDv2LKeDpsVD0CMhOMR-zYYglU9FDA=w640-h378" width="640" /></a></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Cover;
cook on</span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>
Low heat</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
setting </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>8
to 10 hours</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
or until ribs are fall-apart tender. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Short
ribs release a lot of fat during the long cooking process. Transfer
ribs and veggies to a baking dish and sauce to a bowl. Cover and
refrigerate for at least overnight, or up to 2 days. When ready to
serve, the fat will have hardened and removing it will be a simple
matter of skimming it off with a spoon. </span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Preheat
oven to </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>400
degrees </b></span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>To
reheat ribs,</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
place in oven baking dish, meaty side down with sauce until warmed
through—</span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>20
to 25 minutes. </b></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p>
<p style="font-weight: normal; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">This
is a good time to roast your green vegetable, with a splash of olive
oil, same time, same temps. </span>
</p>
<p style="font-weight: normal; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguDnvYqHrnZwTQBaeyizlQxc5NVIaCIuiML5ZrC_5J2eswfmLU1cF25RQlTPbXeszGoDl8tZ-f_WvbU9imNL1sgbR14lGmsSTlvMZ-xldkRaH1Ky3CEcjVjbIrY9b7NsJdaGgQD0Fq0346-cjc58IhBr00rGej2eFHgIdE4aidSAWM6uWzP7t-vvF6uQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="186" data-original-width="576" height="206" src="https://blogger.googleusercontent.com/img/a/AVvXsEguDnvYqHrnZwTQBaeyizlQxc5NVIaCIuiML5ZrC_5J2eswfmLU1cF25RQlTPbXeszGoDl8tZ-f_WvbU9imNL1sgbR14lGmsSTlvMZ-xldkRaH1Ky3CEcjVjbIrY9b7NsJdaGgQD0Fq0346-cjc58IhBr00rGej2eFHgIdE4aidSAWM6uWzP7t-vvF6uQ=w640-h206" width="640" /></a></span></p><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Transfer
short ribs to serving platter. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Serve
with sour cream on a bed of mashed potatoes. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Garnish
with parsley. </span>
</p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Served
with a side green vegetable.</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;">~~~~~~~~~~~~~~~~~~~~<br /></span>
</p>
</div><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">On
this site slave has shown you how to make excellent mashed potatoes,
potatoes I have built a reputation on. However we know there are
times when you face the kitchen with simply not enough time! Try
using canned potatoes. While not supreme they are still better than
the powdered paste often used in today's kitchens.</span></p><span style="font-size: x-large;">
</span><h1 class="western"><span style="font-size: x-large;">Mashed Potatoes using Canned Potatoes</span></h1><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;"><a name="Ingredients"></a><span face="Arial, sans-serif">Ingredients</span></span></h3><span style="font-size: x-large;">
</span><ol><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">3
Cans of potatoes whole, sliced or diced</span></p>
</li><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">1
Cup water</span></p>
</li><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">½
Cup chicken broth (low salt)</span></p>
</li><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">4
Tbs butter</span></p>
</li><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">¼
tsp garlic powder</span></p>
</li><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">¼
Cup Grated Parmesan cheese</span></p>
</li><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">½
Cup sour cream</span></p>
</li><li><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">¼-½
cup milk using milk depends on how thick you like your potatoes*</span></p>
</li><li><p><span face="Arial, sans-serif" style="font-size: x-large;">Salt
and Pepper to taste Make sure to taste first!</span></p>
</li></ol><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhq1UppQpcbpzpuYnx0hGoO8semV9XH5zQSzHWOnfPdawQF5LjjhwVzlnQkLmPaDq_iRcvXqzuvIkUDubzwNBBk4Nlhz88XQWs6L1EkHph1YmKeflFarSDDlgKlOqgv83lOwTO-fMuMgUaePM9EzqQs_oHW7ZpWrWBChXOOkt5RKjeQrxU28ZCj8LJIwg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="287" data-original-width="576" height="318" src="https://blogger.googleusercontent.com/img/a/AVvXsEhq1UppQpcbpzpuYnx0hGoO8semV9XH5zQSzHWOnfPdawQF5LjjhwVzlnQkLmPaDq_iRcvXqzuvIkUDubzwNBBk4Nlhz88XQWs6L1EkHph1YmKeflFarSDDlgKlOqgv83lOwTO-fMuMgUaePM9EzqQs_oHW7ZpWrWBChXOOkt5RKjeQrxU28ZCj8LJIwg=w640-h318" width="640" /></a></span>
</p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;"><b>Directions:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">First,
open the cans and drain off the liquid. Pour the potatoes in the
sauce pan. Add fresh water and broth. Heat till boiling, then strain
off the liquids and leave potatoes in the saucepan. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">While
hot, add the butter and spices. Add the sour cream and parmesan. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Mash
with masher.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Then,
they are ready to serve! Don’t add milk until you see how the
consistency is. If you like your potatoes more loose, then add the
milk. Add salt and pepper </span><span face="Arial, sans-serif" style="font-size: x-large;"><b>after
</b></span><span face="Arial, sans-serif" style="font-size: x-large;">you
taste and see if they need it or not. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">~~~~~~~~~~~<span> </span><span> </span><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="wprm-recipe-8434-step-0-0"></a><span face="Arial, sans-serif"><b>Drain
the canned potatoes well.</b></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.05in; margin-left: 0.49in; text-indent: -0.2in;"><span style="font-size: x-large;"><a name="wprm-recipe-8434-step-0-5"></a></span>
<span style="font-family: Times New Roman, serif; font-size: x-large;"><i>Once mashed, if
too thick, add the milk SLOWLY. Start with ¼ cup and then add by
tablespoon fulls until desired consistency is reached.</i></span></p><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0.05in;"><span style="font-size: x-large;"><a name="wprm-recipe-8434-step-0-6"></a></span>
<span style="font-family: Times New Roman, serif; font-size: x-large;"><i>Taste and add
salt and pepper.</i></span></p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;"><a name="Notes"></a><span face="Arial, sans-serif">Notes</span></span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>You will want to drain
the canned potatoes because the water in the potatoes doesn’t taste
that great.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Drain the potatoes a
second time because the water you added was simply for heating the
potatoes up. You won’t need it in the recipe.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>If you do not have some
of the ingredients, it is ok. As long as you have butter, milk, salt
and pepper, you will be fine. Just leave the other ingredients out.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>You may need to add
more milk than is stated if you don’t have sour cream.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>It is fine to
substitute plain Greek yogurt for the sour cream . Other cheese
tastes good too, but I really recommend the Parmesan. The kind in the
green can is fine.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Try to use whole milk
if you have it. Other milks just aren’t stout enough. It is fine to
substitute </i><i><b>evaporated milk</b></i><i>
directly for the milk in this recipe. You can also substitute heavy
cream but you may need to use a little more than what is called for.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Canned potatoes and
parmesan cheese are </i><i><b>both salty</b></i><i>
so you may not need to add any salt. But DO add the pepper.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;"><i> </i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">So
happy to be Master's servant! </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">For
our music: </span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=R1wMDpLX4zE"><span face="Tahoma, sans-serif">https://www.youtube.com/watch?v=R1wMDpLX4zE</span></a></u></span></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
My Prayer </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span face="Tahoma, sans-serif">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><a href="http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="color: blue; font-size: x-large;"><span face="Tahoma, sans-serif"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0Nxa8XbiL8WMPdfPYlHNnOpahRP9M4fpG1F4aOyVXlprCCIVxuvqiPrsBnSITMvxGN5DEUtvmS7SVIajIKzEcbkyRdD8vFs7Vif28jBlJQvJhbdcVUaK_60tHEJ8sX1w-wEEw7t8gr-v2b7PhPT3g_t1D2c1xK6fXexi8OCZPFIRHMLpzp-OUmJguSg=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0Nxa8XbiL8WMPdfPYlHNnOpahRP9M4fpG1F4aOyVXlprCCIVxuvqiPrsBnSITMvxGN5DEUtvmS7SVIajIKzEcbkyRdD8vFs7Vif28jBlJQvJhbdcVUaK_60tHEJ8sX1w-wEEw7t8gr-v2b7PhPT3g_t1D2c1xK6fXexi8OCZPFIRHMLpzp-OUmJguSg=w400-h400" width="400" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>NOTE:</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="__DdeLink__4724_1524457664"></a></span>
<span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzCw2FY7ovrnBehA0Eyh9N-2h1pWd4-6HiXQyYbFD4EoeHw_3LwkdhlmA9URMngJ0u6XH05dZWgs08NpG2ENDSEQCV-ZuWhBTOCFKwr0EoQzO486_j_rSyHNWiDzWrofVVUjMhu_QiNZ7radb0prIXmM75uR29jyhJr6-vp1wFLDlqIm-xXnnpcE1IVw=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzCw2FY7ovrnBehA0Eyh9N-2h1pWd4-6HiXQyYbFD4EoeHw_3LwkdhlmA9URMngJ0u6XH05dZWgs08NpG2ENDSEQCV-ZuWhBTOCFKwr0EoQzO486_j_rSyHNWiDzWrofVVUjMhu_QiNZ7radb0prIXmM75uR29jyhJr6-vp1wFLDlqIm-xXnnpcE1IVw=w640-h640" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Short
ribs typically come in one of two forms, </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>English
cut</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
or flanken. With the English cut, the ribs are cut parallel to the
bone, with one bone per thick piece of short rib. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">They
tend to hold their shape even after a long braise and make an
impressive presentation. With the flanken cut, ribs are cut across
the bone into 1/2-inch or so slices. Each piece has three to four
short sections of bone with a generous portion of meat around them.
The cooked ribs should fall off the bone in tender pieces. This
recipe calls for English-cut short ribs. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEil6Gvs9ziATmlOV8awTAjgzwLaLrF2y10GU30xB_480iVjb9DJ-T3cNrAVXAaTCnKGO4HEX1wkAizj1XWIUYkoGuI-YjFDXfl5PA45hMFlUdzN3qnwf231NcalcOYIGqG81yT8RTPzBGojzRbhHLp1Q7nNyEHi-WFjD1amM2fHsM6BLVIz709-EGqzJg=s1024" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEil6Gvs9ziATmlOV8awTAjgzwLaLrF2y10GU30xB_480iVjb9DJ-T3cNrAVXAaTCnKGO4HEX1wkAizj1XWIUYkoGuI-YjFDXfl5PA45hMFlUdzN3qnwf231NcalcOYIGqG81yT8RTPzBGojzRbhHLp1Q7nNyEHi-WFjD1amM2fHsM6BLVIz709-EGqzJg=w400-h300" width="400" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">IF
the high cost of beef ribs scare you off try substituting Country
style Pork ribs, much cheaper and loads more meat! Cook them on top
of the stove. Leave the rest of the recipe the same except use
chicken broth instead. They will be fork tender in 1.5 hours. This
goes really well with garlic mashed potatoes. </span></p><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"> </span>
</p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-2835432585715886122022-02-18T16:32:00.004-08:002022-02-18T16:32:18.411-08:00Slater Stroganoff<p>
</p><p style="margin-bottom: 0in;"></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Do
not let the LONG recipe scare you away from this most fantastic pork
meal you can fix! It is named for LGBT hero Don Slater. Read about
him after the recipe for some great dinner conversation topics! To
make this an easy effort, slave has broken it up to three steps. Two
of which can be done the night before.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCYKiiLdxRPjGmpbmj94fQmXx6ylRfbbQTrJb9ByzY1nhWYUYHjAAePYenfCwkiFh0VCtCS3AgrzUkSRtjPIvofZxCZ3KMuNMBpBNerTxmReQE2vU-INJc9RW56IzzHidUICxg0H6wd1xpkjE4Yv8t1x5yeFnkKdW-VLh5FqWVsCh058MfqYn4RH4fWQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="576" height="392" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCYKiiLdxRPjGmpbmj94fQmXx6ylRfbbQTrJb9ByzY1nhWYUYHjAAePYenfCwkiFh0VCtCS3AgrzUkSRtjPIvofZxCZ3KMuNMBpBNerTxmReQE2vU-INJc9RW56IzzHidUICxg0H6wd1xpkjE4Yv8t1x5yeFnkKdW-VLh5FqWVsCh058MfqYn4RH4fWQ=w640-h392" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Here
we show how to brine pork, how to cook it low and slow to keep it
juicy and tender and then turn it into a classic comfort food from
our past. Take notes, try it and then experiment with your own
variations!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">About
2 lbs pork steak, or cut up pork shoulder (butt)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup kosher salt</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
tablespoons dark brown sugar </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp Old Bay seasoning, </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp onion powder, </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2TBS
pancake syrup, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">3
cloves garlic.</span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">
</span></span></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
onions sliced</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>For
stroganoff: </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
bag extra wide egg noodles</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
cup mushrooms</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
can cream of mushroom undiluted</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
cup sour cream</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><b>Directions:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">Start
the night before</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">Two
easy steps that can be done while you watch TV in the evening.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiNEumQF6rgq4JynCmDUf6-vztPKKWFkec3M7K3IqyUJ7h6UfhLEcXHCrR_XyyvAAGHwhyGYSe7i5tPA-VOS4uOmQSzed9K9U2qP6UQG-x7nbBPuxVTEItfcDb5J20YkEAup-Ty7Jr5BEEx4HkJpgwhT-zm0i4jIAWA38LQTqNsQsee21vu01qia0UyaA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="262" data-original-width="576" height="292" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNEumQF6rgq4JynCmDUf6-vztPKKWFkec3M7K3IqyUJ7h6UfhLEcXHCrR_XyyvAAGHwhyGYSe7i5tPA-VOS4uOmQSzed9K9U2qP6UQG-x7nbBPuxVTEItfcDb5J20YkEAup-Ty7Jr5BEEx4HkJpgwhT-zm0i4jIAWA38LQTqNsQsee21vu01qia0UyaA=w640-h292" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;">Step
one:</span></span></b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">We
start by brining the pork. This is a MUST for the best and juiciest
dinner</span></span><span style="font-size: x-large;"><span style="font-style: normal;">.</span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients
</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4
cups water</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup kosher salt</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
tablespoons dark brown sugar </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp Old Bay seasoning, </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp onion powder, </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2TBS
pancake syrup, </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">and
garlic.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOFLve2kc4l2E14FN0oyvHChXL4b5uMlQK8rGd5PdAHRztLcF-qiH83jBkpqt4AkzfqizLgY4iYbxWDH58ozaacE6gYn7-leFM2hgxYBHO3tcFA_Xpowp4MCVfO0PdMC2Cz8V1fFYgmxwPliUtxPIAcugpY6M46uB1K5MdzQFeps4gnclSDbw4AmtqyA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="576" height="344" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOFLve2kc4l2E14FN0oyvHChXL4b5uMlQK8rGd5PdAHRztLcF-qiH83jBkpqt4AkzfqizLgY4iYbxWDH58ozaacE6gYn7-leFM2hgxYBHO3tcFA_Xpowp4MCVfO0PdMC2Cz8V1fFYgmxwPliUtxPIAcugpY6M46uB1K5MdzQFeps4gnclSDbw4AmtqyA=w640-h344" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">In
a large bowl or pot dissolve the kosher salt and sugar in the water.
Stir, it does not take boiling or even very hot water, just stir.
Once the salt and sugar are dissolved, add any remaining ingredients.
Put the pork in and cover whole thing with plastic wrap that has been
pushed down to liquid and add a saucer to keep the meat submerged.
Keep the meat fully submerged in the brine. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
in the fridge for 2 hours (no more than 2 hours or you’ll have a
salty mess). </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">After
the </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>two
hour</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
brine </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>rinse
</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">under
cold water to remove any excess surface salt. Brining can easily </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>over
salt</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
your meat so you have to rinse afterwards. *</span></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /></span><br />
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><b><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;">Step
two:</span></span></b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
that brines, slice the onions thinly. If you use a mandolin, please
be careful and always use the food handle.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Spray
a dutch oven lightly and add the onions. Make sure this fits into
your oven, then preheat oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>215
degrees.</b></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDJr7JE_XaljkGsqKuTp08az6u6APcg_pmUYeEYA1qUOfxhJo97_QA0sC7B59ll7CLyD-en2guBKlOaou1oQXMU3LNDhrM0rIisgyP6YGwZ_DKZCRs1GmrWAVJYtNmgPRh-yb4ChUQ1eRDJ42vTt2e8OAynv5kZVyN0FsNNWhi5TdUmVhWOkNt9_D97Q=s711" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="711" height="410" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDJr7JE_XaljkGsqKuTp08az6u6APcg_pmUYeEYA1qUOfxhJo97_QA0sC7B59ll7CLyD-en2guBKlOaou1oQXMU3LNDhrM0rIisgyP6YGwZ_DKZCRs1GmrWAVJYtNmgPRh-yb4ChUQ1eRDJ42vTt2e8OAynv5kZVyN0FsNNWhi5TdUmVhWOkNt9_D97Q=w640-h410" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">After
you have rinsed the meat well and patted dry with paper towels, lay
it onto the bed of onions. Cover the pot with foil, then add the lid.
You want a good seal.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_uP55_3Cwr-9Hhi1bp9ss7xQJwV-QQ1aL8LPWG9uk11b9uB1QfV5CJ_EvPG73LQIQGAtqJpcaP4lQ_x1A96Roq3RjCsM8nek7hDqvdLswZchKgUisvXuFsY0b8jsrKF8b30-kyTf7LAljKgwAWQdcddQwjfsYJRLULhxjGjTL3oQnw3zFtUwLynr0VA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="576" height="422" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_uP55_3Cwr-9Hhi1bp9ss7xQJwV-QQ1aL8LPWG9uk11b9uB1QfV5CJ_EvPG73LQIQGAtqJpcaP4lQ_x1A96Roq3RjCsM8nek7hDqvdLswZchKgUisvXuFsY0b8jsrKF8b30-kyTf7LAljKgwAWQdcddQwjfsYJRLULhxjGjTL3oQnw3zFtUwLynr0VA=w640-h422" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
into the heated oven to roast for about 2 and a half hours. This low
slow cooking will break down the collagen in the meat leaving it
tender and juicy. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"> <span style="font-family: Tahoma, sans-serif; font-size: x-large;">Then
remove the meat and wrap, remove onions and wrap. Dump the dutch oven
and let soak overnight.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="dpsp-post-content-markup"></a><i>*
This brine is for a pork shoulder (or pork steaks) but would work for
basically </i><i><b>anything.</b></i><i>
The flavors used are some very basic aromatics. The real power of
brine is the salt.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>A
basic brine is made of salt, sugar, and some aromatics. For this pork
shoulder brine, we are using some Old Bay seasoning, onion, syrup,
paprika, and garlic. You can add whatever flavor profile you like. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;"><b>Step
Three: The Day Of </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Cook
the noodles according to package directions.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKSp09n1fUgRARbP8fu7j9cRAfCQMsG83uY_oWced88BWLnCzhia5d_FhSxFRLR4K3AtFcxM5TnGqVg6wY1X7x3d_3meUx0goJtomC2tsgGo3iIl84Zu1wBOPXAO5oXMUHDtEmwRimqMsu0n_SWhzcW2F4W3dbTmQ4P1_FF9rKGtdHRQnEp02BewkA9g=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="274" data-original-width="576" height="304" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKSp09n1fUgRARbP8fu7j9cRAfCQMsG83uY_oWced88BWLnCzhia5d_FhSxFRLR4K3AtFcxM5TnGqVg6wY1X7x3d_3meUx0goJtomC2tsgGo3iIl84Zu1wBOPXAO5oXMUHDtEmwRimqMsu0n_SWhzcW2F4W3dbTmQ4P1_FF9rKGtdHRQnEp02BewkA9g=w640-h304" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Cut
up the meat into bite sized pieces and place in bowl. Heat up butter
in skillet and add the onions, let them cook for about 15 mins and
add mushrooms. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
the pieces of pork. Gradually stir in can of mushroom soup with 1 cup
sour cream. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">Heat
to simmering, stirring occasionally; cook </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>15
minutes</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
or until warmed through. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJFwHJ-j4PU-5r9WPBLnRQ3K4XqQYevtpnAMCFMigCxpdrXMnWGy8BR8qRRcfduQhmhguTQ51hiYqjoPgDha0eygUahjtd7aB4-9KNGnkMG_XBt0_nA6e0E4LCpNTW-NwX14gU8oWZcruOJZQoOuaHYMcoaQ2KBiqxvtiNjv3CnAr1EvBMeNmzvow-qw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="339" data-original-width="576" height="376" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJFwHJ-j4PU-5r9WPBLnRQ3K4XqQYevtpnAMCFMigCxpdrXMnWGy8BR8qRRcfduQhmhguTQ51hiYqjoPgDha0eygUahjtd7aB4-9KNGnkMG_XBt0_nA6e0E4LCpNTW-NwX14gU8oWZcruOJZQoOuaHYMcoaQ2KBiqxvtiNjv3CnAr1EvBMeNmzvow-qw=w640-h376" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Serve
over a bed of the noodles. What a treat!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">For
our music: </span></span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=1Qx00214qKE"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;">https://www.youtube.com/watch?v=1Qx00214qKE</span></span></a></u></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">
With One Look </span></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiW4o128S4c3v6LIywe3ri8E9_lIlhdAhEKWEGUAJc3etG25Ga59aVXw_JzNqFfYX6Np-Yv8wKoe_TTOHFQZvbvDG0OsZ7_wnvpTREhgUML-R9at7_agD6BjkfQp2DsALUQRugir9zAfRakTYfCDLPMgM7STkl03Id52g7cV-nRMTJlTEXelSqFGCzv5A=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="233" data-original-width="516" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEiW4o128S4c3v6LIywe3ri8E9_lIlhdAhEKWEGUAJc3etG25Ga59aVXw_JzNqFfYX6Np-Yv8wKoe_TTOHFQZvbvDG0OsZ7_wnvpTREhgUML-R9at7_agD6BjkfQp2DsALUQRugir9zAfRakTYfCDLPMgM7STkl03Id52g7cV-nRMTJlTEXelSqFGCzv5A=w640-h288" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">So
happy to be serving my Master Indy! </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><a href="http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"> </span></u></span></span></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihlIt-V-4Azlctn4NwrLq6xvhW_CX0nS44xYfHkZtIRxCV3lLqvuO_Xpldts3aLDEmnR1XOrT1GeyWNkUer4NWqgTwIKqf2f9onrGP4Nw6s0O5yDJsSh410QDK2vig4fHzqUGsMhFnEkE0k8WarJmHXzHdq4qmohd7sN_DCI--E9V5ZTkHG0xETt4tUg=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEihlIt-V-4Azlctn4NwrLq6xvhW_CX0nS44xYfHkZtIRxCV3lLqvuO_Xpldts3aLDEmnR1XOrT1GeyWNkUer4NWqgTwIKqf2f9onrGP4Nw6s0O5yDJsSh410QDK2vig4fHzqUGsMhFnEkE0k8WarJmHXzHdq4qmohd7sN_DCI--E9V5ZTkHG0xETt4tUg" width="320" /></a></p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">==================================</span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Donald
Slater</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Much
of this information was drawn from an article by Linda Rapp on
<span style="color: navy;"><span lang="zxx"><u><a href="http://www.glbtq.com/">http://www.glbtq.com</a></u></span></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaG6UL_4tB2J6ZOVVDj9jrQHNPYrCK7nyrkduyDtL1y75i7V59Pl1SmPQDuGZZ9vZk4qRrX9ha7dMQoe3X5ZBKm7T51U0ZjfLL334LDAyUgo8b22XCdLJE9VLq9HaXeO24AXYSd7K96tR6nz812dI-Txb5GcPduCso_rM2VJIDvFvQ6TFCqbYZW_gYFQ=s326" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="285" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaG6UL_4tB2J6ZOVVDj9jrQHNPYrCK7nyrkduyDtL1y75i7V59Pl1SmPQDuGZZ9vZk4qRrX9ha7dMQoe3X5ZBKm7T51U0ZjfLL334LDAyUgo8b22XCdLJE9VLq9HaXeO24AXYSd7K96tR6nz812dI-Txb5GcPduCso_rM2VJIDvFvQ6TFCqbYZW_gYFQ=w350-h400" width="350" /></a></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> Donald
Slater (1923-1997)<br /></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />Donald Slater was born in Pasadena in 1923.
He graduated from high school in <b>1942</b>
and joined the military in the wake of Pearl Harbor. His military
service was short-lived, however; a bout of rheumatic fever led to
his being discharged in October of the same year.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />Taking
advantage of an Army program that paid his tuition, Slater enrolled
at the University of Southern California in 1944. At around the same
time he found the love of his life, Antonio ("Tony") Reyes.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />The
pair met one night when they were both cruising Pershing Square in
Los Angeles.<br />Slater recalled the scene: "We kept skulking
around in the underbrush of the square, and, AAGH!, bumping into each
other. 'What! You again!' Finally we couldn't stop laughing, and we
decided we must be meant for each other, and we never changed our
minds."</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKyqM8PAvEyk4VdgRK6_HEE5vrZh4RBs7NH-pBF98d_lLw9bxwm04flpExQeDhwGz3UDbM_iRTKpiNugYbC-ulGod0whqBFU80aI2VCOJpbLa1XQeNEc4VtkknNyd7lAho7hQKJ7SM5QWjaeyzqyVPyetZf3Knqg0zCZYvV8dgYGFqhobY7DCdpBZ16A=s300" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="213" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKyqM8PAvEyk4VdgRK6_HEE5vrZh4RBs7NH-pBF98d_lLw9bxwm04flpExQeDhwGz3UDbM_iRTKpiNugYbC-ulGod0whqBFU80aI2VCOJpbLa1XQeNEc4VtkknNyd7lAho7hQKJ7SM5QWjaeyzqyVPyetZf3Knqg0zCZYvV8dgYGFqhobY7DCdpBZ16A=w454-h640" width="454" /></a> </span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;">A
short while after getting together with Reyes, Slater brought him
home to meet his family, to whom he came out at the same time. His
mother and three siblings were dismayed, but his father, was more
accepting, saying, "I wish this were not so, but since it is,
I'm pleased you have made such a wonderful choice in your partner."
He made it clear that Reyes would always be welcome in their home.
Thereafter, Reyes was included in all the Slaters' gatherings and, he
recalled, was treated "as a member of the family."</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />In
his years at USC, Slater became part of the Los Angeles "gay
underground," frequenting rather sleazy Main Street bars. He was
not a diligent student but had nearly completed his degree in English
literature in 1948 when he was again stricken with rheumatic fever.
He received permission from the Army to postpone his final term.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />After
he was on his feet again, Slater traveled extensively, working in the
galley of a freighter. When the ship docked, Slater was able to visit
port cities throughout Europe. When the voyage was over, Slater
returned to college and completed his bachelor's degree.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
the early 1950s Slater and Reyes attended several meetings of the
<b>Mattachine Society</b>,
the first successful homosexual society that was formed in 1950.
However they were disappointed by the organization and did not join. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
November, 1952, Don helped found ONE, America’s first openly
distributed homosexual magazine.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">“A
social movement has to have a voice beyond its own members,” he
said. For the first time, ONE gave a voice to the “love that dare
not speak its name.” Nobody had ever done that. The magazine was
the beginning of the movement.”</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />The
first issue of ONE Magazine--24 pages long--rolled off the presses in
January 1953. Its contents included an article on harassment by
police, other news stories, several book notices, a poem, and a
letter to readers asking for their support.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />News
dealers were reluctant to stock it, so ONE members took to sales
themselves, making the rounds of gay bars and encouraging patrons to
spend a quarter for the magazine.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Despite
its historical significance, the magazine was not a moneymaker. ONE
never paid for itself. “It wouldn’t have survived if we editors
hadn’t put our own money into it continually. We wanted it to work.
So we all just pitched in.”</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />Advised
against including fiction in ONE <i>so
that the magazine could not "be accused of catering to the
perverted." </i>Nevertheless,
Slater put the story "But They'll Outgrow It" by David
Freeman in the July 1953 issue, and trouble ensued.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0crBgr35ZibQQXzEs5CRubzUPcbnjHBaLGGw_y9atpGz189S3GKs7U2U6d5rpP2QvEfaiHvamx8ZKRFcm12FwG82HnV7cdoZolI8M-7fCQxDR8w4K63Sg9Q79N4yKMtJuEsh5Nj7kKD-yFdtH6qUz8zL08xs1ZC_TuuW86dFMNt6_80VQ7YR14eyMZw=s570" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0crBgr35ZibQQXzEs5CRubzUPcbnjHBaLGGw_y9atpGz189S3GKs7U2U6d5rpP2QvEfaiHvamx8ZKRFcm12FwG82HnV7cdoZolI8M-7fCQxDR8w4K63Sg9Q79N4yKMtJuEsh5Nj7kKD-yFdtH6qUz8zL08xs1ZC_TuuW86dFMNt6_80VQ7YR14eyMZw=w351-h400" width="351" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />The
<b>August 1953</b>
issue was seized by the United States Post Office, but a lawyer was
able to get the copies released three weeks later. In October <b>1954</b>
Postmaster Otto K. Olesen confiscated another issue, declaring it
obscene because of its inclusion of what Joseph Hansen called "a
limp lesbian love-story and some crude comic verses."</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />The
legal battle was much more protracted this time. After adverse
decisions, the case was finally accepted by the U. S. Supreme Court.
In January 1958 the justices, <span style="font-weight: normal;">without</span><b>
</b>requiring oral
arguments, <b>unanimously</b>
reversed the lower courts. Ruling in
One, Inc. v. Olesen that the mere discussion of homosexuality was not
obscene. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
decision meant that gay or lesbian content was not, <b>in
and of itself,</b>
sufficient grounds for declaring a publication obscene and that gay
and lesbian magazines (unless they were pornographic) <b>could
be </b>sent through the
mail.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Without
this valuable tool who knows how long the struggle would have taken.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyptrKhuEo1J0zvi_2belGW_YDBTtwcidXdNvIgy90GcF--qpSfdpjCln-t2hgjIQt6CGwCV9iC81L7WoTuFgLNvTatWt1G3zw1_TDqF_NMpv5mJqtH-dbpyrVbMcVjitgbS7lNVug4imUpZ711AI7yv2uiqk-fsiMSrA-HUeVE0ltMc-5A9GNziaDuw=s325" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="325" data-original-width="250" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiyptrKhuEo1J0zvi_2belGW_YDBTtwcidXdNvIgy90GcF--qpSfdpjCln-t2hgjIQt6CGwCV9iC81L7WoTuFgLNvTatWt1G3zw1_TDqF_NMpv5mJqtH-dbpyrVbMcVjitgbS7lNVug4imUpZ711AI7yv2uiqk-fsiMSrA-HUeVE0ltMc-5A9GNziaDuw=w492-h640" width="492" /></a> </span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> </span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
1965 Slater found himself at loggerheads with W. Dorr Legg, another
of the founding members of One, Inc. Legg wanted to make ONE's
mission primarily educational, offering classes and lectures. Slater
preferred to keep the emphasis on the magazine.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">"<b>Tangents,</b>"
was the name chosen for Slater's new magazine.<br /><br />Although Slater
was generally not much given to public demonstrations, on Armed
Forces Day, May 21, <b>1966</b>,
he organized a motorcade through Los Angeles and Hollywood in protest
of the discriminatory policies of the United States military with
respect to homosexuals. Activist Harry Hay and his life partner John
Burnside made signs for the cars in the parade.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> Slater
was persistent in fighting for justice for gay and lesbian veterans
denied honorable discharge and ruled ineligible for pensions. Though
rarely successful, he was tireless in supporting gay veterans.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />When
the youth movement erupted in the late 1960s, Slater embraced it. In
his editorial Slater optimistically wrote that "these protest
buttons say openly and flatly what yesterday's youngsters only dared
whisper . . . . The buttons indicate a change in attitude toward
Western sexual hypocrisy by a whole generation." He went on to
express the hope that these young people "as mature men and
women will make up an America a whole lot less harrowing for
homosexuals to live in."</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />Slater
was less than impressed with other parts of the beginning gay rights
movement, notably the founding of the Metropolitan Community Church
by the Reverend Troy Perry. Slater rejected organized religion for
its condemnation of homosexuality and felt that Perry and other
people of faith ought to demand changes in policy in their own
churches "instead [of] . . . accept[ing] their judgment of us as
loathsome monsters, who must creep off and pray with our own kind,
forever despised and rejected."</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />Slater
had always hoped to use journalism to spark a dialogue between
homosexuals and heterosexuals. However, the subscribers to Tangents
were overwhelmingly gay, and with the arrival of publications
specifically targeted to a gay readership such as <b>The
Advocate</b> (originally
a bi-weekly tabloid before it emerged as a powerhouse of the gay
press), subscriptions to Tangents declined, and eventually the
magazine folded.<br /><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Slater
carried on, working at the Homosexual Information Center (HIC) in Los
Angeles until a heart ailment forced him into the hospital for a
valve implant in <b>1979</b>.
In the process of surgery he became infected with hepatitis B and
nearly died.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />He
was able to resume working, but in 1983, upon leaving the HIC office,
he was mugged and severely beaten in the parking lot. After a long
recovery in the hospital, he and Reyes retired to a cabin in the
mountains of Colorado, where they could enjoy time together,
surrounded by their beloved pets and the natural beauty of the place.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />Warned
by doctors of the need for further heart surgery but fearing another
infection, Slater put off additional medical procedures. He suffered
a serious heart attack in December 1996. Too frail to survive another
operation, he passed on Valentine's Day 1997, in the loving company
of his partner of 51 years and old friends. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">A
true hero of the LGBT movement and one that must always be
remembered.</span></p><span style="font-size: x-large;">
</span><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgRMdY3BBDqfahlYSg2Y3HjTsikv_nQz96hIAZY9Z8NX6OIIcYnNVFTqDhEWuXm7l_rICnXkUac6fr1_dlvANSqJb5wHW1aChbSP-_Vl0UYBrxSV4BQIUeKn-Q1D4H448umHu6mwq-L47ehHKp_QOi9rauuv5E3r8xP_kP9Bd9fuKRD0ebauyXbMdTNuQ=s248" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="248" data-original-width="203" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgRMdY3BBDqfahlYSg2Y3HjTsikv_nQz96hIAZY9Z8NX6OIIcYnNVFTqDhEWuXm7l_rICnXkUac6fr1_dlvANSqJb5wHW1aChbSP-_Vl0UYBrxSV4BQIUeKn-Q1D4H448umHu6mwq-L47ehHKp_QOi9rauuv5E3r8xP_kP9Bd9fuKRD0ebauyXbMdTNuQ=w524-h640" width="524" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-67253153327851792652022-02-11T09:04:00.006-08:002022-02-11T09:04:57.351-08:00Cooking sprays <p><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj04GOvDFrEKpARgVJb6GRsYTYBcVlMMm4DQo0RfKpbXKjrwKVKaEF2Uk8tCxOChaqOStzrWd6C6TMWCJ1rH_oAtT3CtUy1Eqb6Ly0-zSehWSepO8WaycZpxmF6QT4r6xI4DsJbP8N3_WW3xf_VHqd_qNlhuSBteZ6dGJgL-ODB7SGPPQWoFKsJOUlYNw=s291" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="163" data-original-width="291" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEj04GOvDFrEKpARgVJb6GRsYTYBcVlMMm4DQo0RfKpbXKjrwKVKaEF2Uk8tCxOChaqOStzrWd6C6TMWCJ1rH_oAtT3CtUy1Eqb6Ly0-zSehWSepO8WaycZpxmF6QT4r6xI4DsJbP8N3_WW3xf_VHqd_qNlhuSBteZ6dGJgL-ODB7SGPPQWoFKsJOUlYNw=w640-h358" width="640" /></a></p><b><span style="font-size: x-large;">There’s a Difference
Between “Nonstick” and “Baking” Spray</span></b><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The difference is flour. Both
sprays are nonstick, no matter what kind of oil, propellant, or
lecithin they use. However, the flour particles in baking spray
create an extra gap between the metal and the pastry, so everything
releases easily. This little gap also insulates the batter, so it
doesn’t cook as fast. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">To
make the difference clear, most recipes refer to nonstick spray as
“vegetable oil spray”and baking spray as “baking spray with
flour.” </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Buttering
and flouring still works just fine. However you will find that
baking spray in the nooks and crannies of the more intricate bundt
pans is worth it. Your cakes will slide out with ease. And if a
baking recipe specifies baking spray with flour, use it! </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">If
you don’t have baking spray, don’t worry. You can make a suitable
stand-in by<strong> </strong>mixing 1 tablespoon of melted butter and
1 tablespoon of flour into a paste and brushing it inside the pan. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
use of cooking sprays <b>is not recommended for use</b> on non-stick
cookware as cooking sprays burn at lower temperatures and will damage
the non-stick coating of your product. An invisible buildup will
impair the nonstick release system causing food to stick.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Cooking
sprays like PAM contain something called <b>lecithin.</b>
While it's harmless enough to use on most cookware, lecithin has the
unfortunate ability to stick to a nonstick coating. It sticks so much
that it builds up and becomes very hard to remove, eventually
degrading the cooking surface and causing food to stick. Using
cooking spray is "a surefire way to ruin your skillet's nonstick
coating." </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGPE1ltDXnXIBBGS8yTnBonbeWSkN3UFmxlu5KII2rC8NrgD5_wHJ875GnV0IK086r90BirIj4KT2RYfbw22pMqJWt4NFaC4jkbg8AWHRGx0OkMNjeI9RcgM3AyyN8pErIdrJjQ1hidW1ydqxJPWiehaAnq1TOyhyQhTisO7sMfz_jQdEs3GYEnTWL1g=s430" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="430" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGPE1ltDXnXIBBGS8yTnBonbeWSkN3UFmxlu5KII2rC8NrgD5_wHJ875GnV0IK086r90BirIj4KT2RYfbw22pMqJWt4NFaC4jkbg8AWHRGx0OkMNjeI9RcgM3AyyN8pErIdrJjQ1hidW1ydqxJPWiehaAnq1TOyhyQhTisO7sMfz_jQdEs3GYEnTWL1g=w640-h640" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Skip
the cooking spray and opt for a <b>refillable
</b>manual oil mister,
which can be filled with any cooking oil you prefer. You can fill it
with your favorite kind of cooking oil and KNOW what is in it! <br /><br />One
other thing to keep in mind when working with nonstick pans is that
when you do add the oil or whatever fat you prefer, do it right when
you put the pan on the heat. Putting grease in a cold nonstick pan
helps it work better and cuts down on any potentially harmful fumes.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Sometimes,
you’re better off using nonstick spray alternatives like butter,
shortening, oil or lard. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">If
your recipe calls for parchment paper, give the pan a quick spray
with cooking spray first. The spray will hold the parchment in place,
keeping it from sliding around as you pour in the batter. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Our
favorite alternative use for cooking spray is to spray our measuring
cups. It keeps stubborn, sticky ingredients like honey or peanut
butter from sticking to the inside of the cup. You can also spray a
box grater before grating cheese to make cleanup a breeze. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Spray
an avocado with nonstick cooking spray to create an oxygen-proof
barrier. It works better than rubbing on oil or wrapping the avocado
with plastic wrap. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Remember:
cooking spray is usually made with neutral oils, and it won’t help
create layers of flavor in your cooking. When sautéing or searing
meats and vegetables, use olive oil or butter for a more flavorful
experience. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Most
brands of cooking spray contain soy lecithin. If you’re cooking for
someone with a <b>soy allergy</b>, you’ll want to use another
cooking oil. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Clean-up!</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Cooking
spray residue is the remaining yellow-red substance that your food
did not soak up. It’s the remnants of the chemicals and oils that
are cooked into your utensils. The gummy texture and odor are enough
to put anyone off! </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEilGf6WgB2JdJoDQtr-xTJ3PDyHoeuFhpiHlxTrRaONC3ddYGeDc_m8cp0RYAWi-J9uwVHnYJzuGLd1HTtor4zLw-hjAixiEjpNifLPCsFlfZLbjjDubNovf6JDiH_-s1AOMRA5mFo-SZuJPoVNBuJaEDNNX5c4yRo7ZoPEXK9ux2VKHhPwOj8PUs8vEg=s344" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="208" data-original-width="344" height="386" src="https://blogger.googleusercontent.com/img/a/AVvXsEilGf6WgB2JdJoDQtr-xTJ3PDyHoeuFhpiHlxTrRaONC3ddYGeDc_m8cp0RYAWi-J9uwVHnYJzuGLd1HTtor4zLw-hjAixiEjpNifLPCsFlfZLbjjDubNovf6JDiH_-s1AOMRA5mFo-SZuJPoVNBuJaEDNNX5c4yRo7ZoPEXK9ux2VKHhPwOj8PUs8vEg=w640-h386" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Removing
residue from non stick pans: </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">To
remove the grease.</span></p><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Mix
equal parts of baking soda and water to make a paste and apply it
onto your pan, especially concentrating on areas where the cooking
spray residue has settled. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Scrub
the paste gently onto the pan’s surface, using a soft sponge,
non-scratch dish brush or clean wash-cloth. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Rinse
the pan under lukewarm water and follow with another round of mild
dish-washing soap if needed. </span>
</p>
</li><li><p><span style="font-size: x-large;">Dry your non-stick pan
with a soft towel. </span></p><p><span style="font-size: x-large;"> </span></p><p><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh5fd0sZX1oY9MqGkZv2YqW11YExfxUajR5bMgo1PSb-wu-u3MfsF12SbozhG_iTtdAzPN5_TUrcW-XHaWltAjahFERaeuLqK8rXuPtf-icu3_SM4R239Kuep5rk-L-8dlZkcSUF5LuxEDPTqNuVqrOCU1abmYodD_SXblFcc7niL4JxGBuZueROH3t5A=s430" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="212" data-original-width="430" height="158" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5fd0sZX1oY9MqGkZv2YqW11YExfxUajR5bMgo1PSb-wu-u3MfsF12SbozhG_iTtdAzPN5_TUrcW-XHaWltAjahFERaeuLqK8rXuPtf-icu3_SM4R239Kuep5rk-L-8dlZkcSUF5LuxEDPTqNuVqrOCU1abmYodD_SXblFcc7niL4JxGBuZueROH3t5A=s320" width="320" /></a></span></div><p></p><p>
</p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;"><strong>Removing
Cooking Spray from Glass Or Stone Pans</strong></span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">They
are the hardest utensils to clean cooking spray residue from.
Cleaning glass cookware and stoneware can take some time and is a bit
frustrating. Unlike other surfaces, the spray is <b>more adherent </b>on
these.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">First, let your cookware cool
properly. Remove all food particles and gently wash your pan with
mild detergent. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">To remove the greasy residue,
here’s what you will do:</span></p><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Mix
equal parts of vinegar (white vinegar and apple cider vinegar work
the best to cut through grease!) and water and soak your pan in this
solution for <b>10-15 minutes</b>. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">While
the pan soaks, use a soft dish brush or sponge to scrub the pan’s
surface thoroughly. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Rinse
the pan thoroughly and wash with a mild detergent to get rid of the
smell of vinegar. </span>
</p>
</li><li><p><span style="font-size: x-large;">Dry the cookware with a
soft towel. </span></p><p><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZQZtG4t0LwB4inQnUkHaf52I3jOwcR0lnoNwhrTwpUxb5fumsbqDILddqnFOqCGWiOwfveucNY91FKvZe5BrN7rcjQ0pnAqApJogkrcsYEOBfRXgWjNEHo-q0D2iFi_BA38m77ZqfQDn7GzkMXIr8GT2m4FG7J4Q7e-Xn21Pfwyql0pFEeAc85_qHcg=s344" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="255" data-original-width="344" height="474" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZQZtG4t0LwB4inQnUkHaf52I3jOwcR0lnoNwhrTwpUxb5fumsbqDILddqnFOqCGWiOwfveucNY91FKvZe5BrN7rcjQ0pnAqApJogkrcsYEOBfRXgWjNEHo-q0D2iFi_BA38m77ZqfQDn7GzkMXIr8GT2m4FG7J4Q7e-Xn21Pfwyql0pFEeAc85_qHcg=w640-h474" width="640" /></a></p><p><span style="font-size: x-large;"> </span>
</p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;"><strong>Removing
Cooking Spray from Silicone Baking Pans</strong></span></h3><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Here’s what you need to do:</span></p><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Make
a paste using baking soda and water until it forms a semi-thick
paste and then rub a thick coat of it over your silicone pan. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Wait
for the baking soda to dry – this could take a few hours. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">When
the baking soda has dried, gently scrub the paste off using a damp
sponge and lukewarm water. </span>
</p>
</li><li><p><span style="font-size: x-large;">Dry with a towel. </span>
</p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;"><strong> </strong></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisrzff_gn_GD_boMjbbibbJloeIbyS2bmxen1CndUEXw84NbtNOx04hw7Ut_0qA37EukZ7DXy7iAqYoxDX41mv7rFPG3o6rW3sWZ3wf1dt5U68l6f5IA3RbOR6nO9cvAAjwulZY7KyJe6bim2tbAK34URassChVXxFhpGYS4WZHDlS-dI0jO8lFHYk2w=s344" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="344" height="372" src="https://blogger.googleusercontent.com/img/a/AVvXsEisrzff_gn_GD_boMjbbibbJloeIbyS2bmxen1CndUEXw84NbtNOx04hw7Ut_0qA37EukZ7DXy7iAqYoxDX41mv7rFPG3o6rW3sWZ3wf1dt5U68l6f5IA3RbOR6nO9cvAAjwulZY7KyJe6bim2tbAK34URassChVXxFhpGYS4WZHDlS-dI0jO8lFHYk2w=w640-h372" width="640" /></a></h3><h3 class="western"><span style="font-size: x-large;"><strong>Removing
Cooking Spray from Stainless Steel Pans</strong></span></h3><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">To get rid of the grease:</span></p><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Rub
white vinegar on the pan using a soft cloth or sponge. You can also
fill an empty spray bottle with white vinegar and spray it on the
stainless steel surface. Leave the pan to sit for <b>5 – 10
minutes. </b></span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Sprinkle
baking soda powder on the pan’s surface, focusing on the greasy
residue mostly. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Using
hot water, a soft sponge and mild dish soap, scrub the stainless
steel pan thoroughly until the grease cuts through. </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Rinse
the pan thoroughly and wash once more with a clean sponge. </span>
</p>
</li><li><p><span style="font-size: x-large;">Wipe the pan with a
clean towel to remove any soapy residue and wipe to dry. </span>
</p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;"><strong> </strong></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3zArYnBUEXgzLPVcKZiUgQLtRfz8eUjbWcYcMVvhtjwZlSWfN0kTLF7l_pIcQNn_mBzDLSpgc6jQbYM-6hLhdhjjf4KLrz1Nu9ENVkSa3lcAPF4bjN2F_zCxJbrRDBRKV5IIv49sLEEYI9lLqQmmERcGepyxQGJqfz787SWiURfIoTZeNpWAbKcnUEQ=s291" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="152" data-original-width="291" height="334" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3zArYnBUEXgzLPVcKZiUgQLtRfz8eUjbWcYcMVvhtjwZlSWfN0kTLF7l_pIcQNn_mBzDLSpgc6jQbYM-6hLhdhjjf4KLrz1Nu9ENVkSa3lcAPF4bjN2F_zCxJbrRDBRKV5IIv49sLEEYI9lLqQmmERcGepyxQGJqfz787SWiURfIoTZeNpWAbKcnUEQ=w640-h334" width="640" /></a></h3><h3 class="western"><span style="font-size: x-large;"><strong> Removing
Cooking Spray from Cast Iron Pan</strong></span></h3><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><strong>Salt:</strong> Begin
by wiping your cast iron using paper towels to get rid of as much
grease as you can. Add a hefty amount of salt and scrub the cast iron
surface using a non-corrosive sponge or brush. Rinse your pan well,
dry it on a lit stove, and follow by greasing it all over. </span>
</p><span style="font-size: x-large;">
</span><ul><li><p><span style="font-size: x-large;"><strong>Baking Soda and
Vinegar:</strong> If the
cooking spray residue is extremely stubborn, begin by wiping as much
of it with dry paper towels. Follow by spraying some white vinegar
and sprinkling baking soda on the pan’s surface. Use a
non-corrosive sponge or soft-bristled brush to scrub the surface.
Rinse the pan thoroughly and wipe off any excess grease using paper
towels. Dry on a hot stove. </span>
</p>
</li></ul><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><strong>NOTE:</strong>
<b>Avoid using soap</b>
on your cast iron or soaking it in solution or water! You’ve
probably noticed I did not include any cleaning method that required
soap or soaking. It’s the worst thing you can do to your precious
cast iron!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br />
</p>
<p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-35355418533388200492022-02-10T21:06:00.006-08:002022-02-10T21:06:56.739-08:00Matelotage Chicken in Creamy Rum Sauce<p>
</p><p style="margin-bottom: 0in;"></p>
<p style="margin-top: 0.17in;"><span style="font-size: x-large;"><i>In
the 17th and 18th century, </i><i><span style="font-weight: normal;">Matelotage
(</span></i><i><b>MAT</b></i><i><span style="font-weight: normal;">
– loo- taz) was the term used for a same-sex civil union among
sailors, in particular pirates! Since this dish is roasted in a
spiced rum, I thought it fitting to tell about the true story of The
real Pirate Captain Henry Morgan. Besides this is such a fantastic
dish that is perfect for the changing weather!</span></i></span></p><p style="margin-top: 0.17in;"><span style="font-size: x-large;"><i><span style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOpmyKz9CM_iRBiwVGwPzvmW5B-d2Eqo_MfTa37Moj8y6ChGstG11hG2L31MFbFRqtEd9GFOKlpd4cFieyEpXqtaqHw2GUYywqbgnpg89lOFf6DT7ZtFU_vyEzwUKn3aeQcm1L1YZ5sg3IWq2a-j1Kl6TYAtYAO4LM2Cax97YMPnqXe11Ri-pJaZXoeA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="376" data-original-width="576" height="418" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOpmyKz9CM_iRBiwVGwPzvmW5B-d2Eqo_MfTa37Moj8y6ChGstG11hG2L31MFbFRqtEd9GFOKlpd4cFieyEpXqtaqHw2GUYywqbgnpg89lOFf6DT7ZtFU_vyEzwUKn3aeQcm1L1YZ5sg3IWq2a-j1Kl6TYAtYAO4LM2Cax97YMPnqXe11Ri-pJaZXoeA=w640-h418" width="640" /></a> <br /></span></i></span></p><span style="font-size: x-large;">
</span><p style="margin-top: 0.17in;"><span style="font-size: x-large;"><i><span style="font-weight: normal;">Chicken
thighs, pan roasted in a creamy rum sauce will warm yer “timbers”
and offer a great topic of dinner conversation about a history you
were never told about. </span></i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-top: 0.17in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5ir8O9kchJdv8eAAoV2Yj9DgTy4Un35MsOqT-MOnMcACqLmqM8XLSgVAH78RiAJY2RCwv41XYROOSmmrBw6eCzhSvp50QZNdLbm3QB-jvA-KoOK5r2mPxSozdnDSnCfhyKQsnZNxMlbWbQ9_EUdCGNtJzQgHHw5hNp6Nt9mvFOm9JmQVRyuCYiOj9IQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="376" data-original-width="576" height="418" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5ir8O9kchJdv8eAAoV2Yj9DgTy4Un35MsOqT-MOnMcACqLmqM8XLSgVAH78RiAJY2RCwv41XYROOSmmrBw6eCzhSvp50QZNdLbm3QB-jvA-KoOK5r2mPxSozdnDSnCfhyKQsnZNxMlbWbQ9_EUdCGNtJzQgHHw5hNp6Nt9mvFOm9JmQVRyuCYiOj9IQ=w640-h418" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-top: 0.17in;"><span style="font-size: x-large;"><b>Ingredients</b></span></p><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4
chicken thighs</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Kosher
salt to taste </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
TBS olive oil </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">3½
oz mushrooms </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4
TBS flour</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
cup Spiced Rum </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
can evaporated milk</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-size: x-large;">⅔ <span style="font-family: Tahoma, sans-serif;">C
chicken stock </span></span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS butter </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS plain Greek-style yogurt </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
tsp chopped rosemary or sage </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tablespoon finely chopped parsley, to finish </span>
</p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Directions:
</span>
</h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Set
the chicken out to come to room temperature, </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>about
30 mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
and sprinkle with corn starch to dry out the skin. Season the chicken
thighs aggressively with salt. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifgLPJc4bG5eIB0tV7iLNtBiN-t4KY7xD1t9vT-3qi9mzRB_AYQiAAzcKhwnLKf3mSHMnDmhUzR7oc2n_4QkfceEApP84rmJdBOB2bNuyt2StK257e88dv9oqQsPLluOY2OxOZt2xHBFS6ZKE3UsSF_N0adpAX77pll1Q5icMMPVTK4eqI9j5caE509A=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="576" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEifgLPJc4bG5eIB0tV7iLNtBiN-t4KY7xD1t9vT-3qi9mzRB_AYQiAAzcKhwnLKf3mSHMnDmhUzR7oc2n_4QkfceEApP84rmJdBOB2bNuyt2StK257e88dv9oqQsPLluOY2OxOZt2xHBFS6ZKE3UsSF_N0adpAX77pll1Q5icMMPVTK4eqI9j5caE509A=w640-h374" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Set
a Dutch oven over medium high heat, and swirl the olive oil into it.
Add the chicken to the pan, skin-side down. Let them cook until a
golden brown, crisp on one side and just kissed by the heat on the
other, approximately </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>30
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
total. Remove the meat to a plate.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Rinse
the mushrooms well and let dry while the thighs cook.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiG3njEgkoAWYLgH8CnU_766kNk3xd6dRRVtPC3PYTrixe8JxjV9gKaCa-Foe6x4v0KGRTMG0KIkr7sebO2sylNKsaoc5YmAfNKa418U2BF80BXHEcQtqNYyUK9Kaql7peyyH-e8KVxSlvVtOBrUEQgi6s8rslX9kPSwIXH0TC5TKgfV6KyHwuY47RYPA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="369" data-original-width="576" height="410" src="https://blogger.googleusercontent.com/img/a/AVvXsEiG3njEgkoAWYLgH8CnU_766kNk3xd6dRRVtPC3PYTrixe8JxjV9gKaCa-Foe6x4v0KGRTMG0KIkr7sebO2sylNKsaoc5YmAfNKa418U2BF80BXHEcQtqNYyUK9Kaql7peyyH-e8KVxSlvVtOBrUEQgi6s8rslX9kPSwIXH0TC5TKgfV6KyHwuY47RYPA=w640-h410" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Discard
all but 2 TBS of fat in the pan and add the mushrooms, tossing to
coat them with fat. Cook, stirring often, until the mushrooms just
begin to soften, approximately </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>3-4
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">,
then sprinkle with flour. Stir well to coat. Add the spiced rum, and
cook it on very low heat until the alcohol has evaporated and the
mushrooms are glossy. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Scrape
the mushrooms to the sides of the pan, then return the chicken
pieces, arranged in a single layer if possible. Pour the can of
evaporated milk around the chicken. Lower heat to medium, allow the
mixture to come to a low simmer, then put a lid on the pan and allow
the mixture to cook </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>slowly</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
until the meat has cooked through, </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>approximately
15 minutes.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJ9lly7SjgBb5MibcI550vMFVD6bDDKwdmrzeJ0UAU5JwjppxWQLhx1PZKqZpvkBnGIuu-9rA9JzJi-gnVdivqDJEBQOyf2MPD8l4hP7p5WApyAZsOotBcO23nJO9DtzhCcosCzNpUG-GQXogNSGYsFZoP0VoxLokmzVqxOgRLFdEFBUIxaVWfSvVm3g=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="293" data-original-width="576" height="326" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJ9lly7SjgBb5MibcI550vMFVD6bDDKwdmrzeJ0UAU5JwjppxWQLhx1PZKqZpvkBnGIuu-9rA9JzJi-gnVdivqDJEBQOyf2MPD8l4hP7p5WApyAZsOotBcO23nJO9DtzhCcosCzNpUG-GQXogNSGYsFZoP0VoxLokmzVqxOgRLFdEFBUIxaVWfSvVm3g=w640-h326" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Remove
the lid from the pan, and transfer the chicken pieces to a platter to
rest. Turn the heat to medium high, and allow the liquid to reduce by
1/3, then add the chicken stock and stir to incorporate. Let this
mixture simmer for a </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>minute
or 2 </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">until
it starts to thicken, and swirl again to combine. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Continue
cooking the sauce until it can coat the back of a spoon,
approximately </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>2-3
minutes more,</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
then stir in the butter, yogurt and chopped sage and stir to combine.
Turn the heat off, stir one more time and then return the chicken
pieces to the pan. Spoon some sauce over the chicken, sprinkle with
the parsley and serve. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6wa63Wm8DYrNBUunCENjs44FsCtiZkJ5O3CHiAlVMsPOD0g-OThqLtikPbqckESySrczdidGCL8YcbXvYaFfY56y-RV-fMgfpZKL4QxYg0B1gA_Xd0gwX_kudpBWYUspDIAE2Pm_8W-O6Hk9nYgvbXbd_GlbemapFyUxWE01xKQCgFLQyCYvImGFJbw=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="302" data-original-width="516" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6wa63Wm8DYrNBUunCENjs44FsCtiZkJ5O3CHiAlVMsPOD0g-OThqLtikPbqckESySrczdidGCL8YcbXvYaFfY56y-RV-fMgfpZKL4QxYg0B1gA_Xd0gwX_kudpBWYUspDIAE2Pm_8W-O6Hk9nYgvbXbd_GlbemapFyUxWE01xKQCgFLQyCYvImGFJbw=w640-h374" width="640" /></a>
</p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Serve
this with some roasted green beans and maybe green peas.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_q7ai0bltC32j8A3J41jVn4wRuWAmMTgNu5Fpsw1WLH7ChZxxAE3eHZU85qz7oLhoZ1UdVGbBBIQqwCMAHilwqhes15ZwakZFs_Lum4pdoCSW7B4mFPWOZf3wsOOrK8CgJaEG3VxVBXCbsEG_U3vSrP-87WPn6q0laapIucixavPj0qD_gH13Gn0sCg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="576" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_q7ai0bltC32j8A3J41jVn4wRuWAmMTgNu5Fpsw1WLH7ChZxxAE3eHZU85qz7oLhoZ1UdVGbBBIQqwCMAHilwqhes15ZwakZFs_Lum4pdoCSW7B4mFPWOZf3wsOOrK8CgJaEG3VxVBXCbsEG_U3vSrP-87WPn6q0laapIucixavPj0qD_gH13Gn0sCg=w640-h360" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Avast
ye </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">buccaneers,</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
as ye eat, remember to honor yer fallen breathern.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Tomorrow
we sail for adventure and booty! Arrrrr. Them's that die are the
lucky ones!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">So
honored to be serving my captain, Master Indy.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><a href="https://www.youtube.com/watch?v=sGWs1HK8iDU">https://www.youtube.com/watch?v=sGWs1HK8iDU</a>
Last Farewell </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"> </span></u></span></span></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWe85-u4Ii78pn0CyKhRDgjjJc1cGs3hYeC8hV5UwMEjl9EfE3REtyB-_GF3qKPQhGtZ4tXV-TqxF_uAJHcxt8-BafMdWnNQ3ecfiqPVwFZlx0jJaW_yBmY5S3gQJrNd4-AoxhbCL1WYVyHXMUKBlQOObifrBNGUKYrkxFbgsyotdDtswUtzsMZwXRjQ=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWe85-u4Ii78pn0CyKhRDgjjJc1cGs3hYeC8hV5UwMEjl9EfE3REtyB-_GF3qKPQhGtZ4tXV-TqxF_uAJHcxt8-BafMdWnNQ3ecfiqPVwFZlx0jJaW_yBmY5S3gQJrNd4-AoxhbCL1WYVyHXMUKBlQOObifrBNGUKYrkxFbgsyotdDtswUtzsMZwXRjQ" width="320" /></a></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">============================= </span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Swashbuckling Gay
Pirates </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-wFDFfQakEHzTCbJW8DcqmyACMa3fjYvwNQtUP-u_N17bmZXA3R0sdT76ElHxHE-oHORm3i1f33xs-S2pU22DO2MPRbhpClnCxQFYCAX9MWRfKdZjPYCX9D2TwCWEiSGwEZV0VvVDe3FghG1IL5Y09e3GU1FiPdo9t1bSzIyE0n4GsFq3FhQA9kdZmw=s816" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="461" data-original-width="816" height="362" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-wFDFfQakEHzTCbJW8DcqmyACMa3fjYvwNQtUP-u_N17bmZXA3R0sdT76ElHxHE-oHORm3i1f33xs-S2pU22DO2MPRbhpClnCxQFYCAX9MWRfKdZjPYCX9D2TwCWEiSGwEZV0VvVDe3FghG1IL5Y09e3GU1FiPdo9t1bSzIyE0n4GsFq3FhQA9kdZmw=w640-h362" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Matelotage </b><i><span style="font-weight: normal;">(</span></i><i><b>MAT</b></i><i><span style="font-weight: normal;">
– loo- taz</span></i>)
was a same-sex civil union among sailors, in particular pirates, in
the 17th and 18th century. An economic partnership, "matelots"
would agree to share their incomes, and inherit their partner's
property in the case of their death.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
lesbian and gay pirates of the 17th century lived believing in the
principle that all people are equal and deserve equal rights and
opportunities. They even had a form of health insurance! Piracy was
a world apart, and one where homosexual couples may have been the
norm, not the exception.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Same-sex
action and the sea have long gone together. Captains on navy and
merchant ships must have accepted, if not engaged in, gay sex. But
technically it was illegal in many navies. Britain’s Royal Navy
punished ‘sodomy’ or ‘buggery’ with lashes and even hanging.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Piracy
offered a release from sexual restrictions alongside society’s
other rules. Pirates consciously separated themselves from the rest
of society. Some engaged in salt-water baptisms, gave themselves new
names or toasted each other with seawater to mark their new life
together. And they embraced the all male world they joined.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Most
of our modern pirate myths stem from the Golden Age of Piracy, from
the 1650s to the 1730s. It was born on the island of Hispaniola
(which is nowadays Haiti and the Dominican Republic) in the
Caribbean.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">By
<b>1605</b>,
Spain had abandoned its colonies in the impoverished north of the
island. So runaway slaves, mutinous soldiers and sailors, almost
anyone who had a reason to hide, could find safe haven there.
Initially they hunted pigs and cattle, which they smoked over a
wooden fire called ‘boucan’. That earned them the name
‘buccaneers’.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It
was an almost entirely male society, so they lived in same-sex
couples. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Eventually,
the Spanish persecution forced the buccaneers to move to the smaller
island of <b>Tortuga</b>,
off the north coast of Hispaniola. This was more defensible but had
even fewer natural resources. So piracy became their main source of
income.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaDuu14H_w6rJjxU6bqkmBYhdKJCpIz6mW-JEiEUPAElapZfQbZsKtWaqjGgo2EuY1OVnpWi_85giiKKYPZecXdz9N_Pz2Rq0YrhJQfBAEAIVCHFkkd5KLEQoA68GxSP13arXHQS9MZEpAtRye9nkqI2X9YreN10Zk5-jmQCeJndB7BkFQTUGl7WyWGA=s237" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="237" data-original-width="213" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaDuu14H_w6rJjxU6bqkmBYhdKJCpIz6mW-JEiEUPAElapZfQbZsKtWaqjGgo2EuY1OVnpWi_85giiKKYPZecXdz9N_Pz2Rq0YrhJQfBAEAIVCHFkkd5KLEQoA68GxSP13arXHQS9MZEpAtRye9nkqI2X9YreN10Zk5-jmQCeJndB7BkFQTUGl7WyWGA=w575-h640" width="575" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
real Captain Henry Morgan was a <b>privateer</b>
– a state-sponsored pirate. And before he attacked Panama in the
1670s, he drew up an amazing contract for his crew. If they lost a
hand or foot in the battle, they would get 600 pieces of eight
compensation. Both legs were worth 1,800 pieces of eight, 200 for one
eye and 2,000 if they became totally blind.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">But
they didn’t just have health insurance. A form of same-sex civil
unions, called <b>matelotage</b>,
was also common.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Buccaneer
Alexander Exquemelin wrote: ‘It is the general and solemn custom
amongst them all to seek out… a comrade or companion, whom we may
call partner… with whom they join the whole stock of what they
possess.’</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Your
partner was called a ‘<b>matelot</b>’,
which can also be translated as bunkmate. It’s possible the
relationships started with one man selling their services to another,
to satisfy debts, get food or for protection. But it went deeper
than that. If one matelot died, his partner inherited his property
and share of the booty. Pirates respected matelotage enough that they
wouldn’t interfere with the relationships. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpBBW1dt2-URcZL5j961HIZKkhmgJnMFvKEOSJ0nQlUk_dyQvKK7kI53eKTT0d_IQOOz5ks_maP4p1daqVYzE4PilQixSnbjOf_ixWkNofZf5KKdhKI5AkuCOzhiIFtSss84yRPc_vFZ44KE6VvQQRT0sQGjzN61mMuM4LjclgOgxQMoSN7TafhU4k9g=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1296" data-original-width="1600" height="324" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpBBW1dt2-URcZL5j961HIZKkhmgJnMFvKEOSJ0nQlUk_dyQvKK7kI53eKTT0d_IQOOz5ks_maP4p1daqVYzE4PilQixSnbjOf_ixWkNofZf5KKdhKI5AkuCOzhiIFtSss84yRPc_vFZ44KE6VvQQRT0sQGjzN61mMuM4LjclgOgxQMoSN7TafhU4k9g=w400-h324" width="400" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
contemporary writer Captain Johnson, who may be the same person as
Daniel Defoe, records the depth of these pairings. He says one pirate
turned privateer drowned rather than abandon his partner on a sinking
vessel.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">In <b>1666</b>
Morgan was made Colonel of the Port Royal Militia and elected Admiral
by his fellow privateers. The ‘king of the privateers’ was then
appointed Commander-in-chief of all Jamaican forces in 1669, and by
1670 he had 36 ships and 1800 men under his command.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQPy1lyZOI6OKTH3ffnHKVpB_-gKkenIS6aootdenzMXZbLtr9npKI1Lryig4dS6TjQZTOFeXfpiAnsduWhwa7ynGCrJQjXhee_VXT6621q3huX7VIMJcaxkrFPnICBl3DTt85d1_BSzneW2RStPaYKE8ookgGtgZdgX-t-YDQIYeezdgJkPuGNia3Uw=s730" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="730" height="420" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQPy1lyZOI6OKTH3ffnHKVpB_-gKkenIS6aootdenzMXZbLtr9npKI1Lryig4dS6TjQZTOFeXfpiAnsduWhwa7ynGCrJQjXhee_VXT6621q3huX7VIMJcaxkrFPnICBl3DTt85d1_BSzneW2RStPaYKE8ookgGtgZdgX-t-YDQIYeezdgJkPuGNia3Uw=w640-h420" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">In <b>1671</b>
he led an attack on Panama City, the capital city of Spanish America
and reputed to be one of the wealthiest cities in the world, a great
prize for privateers. Although outnumbered by the Spanish, Morgan’s
reputation preceded him; the defenders fled and the city fell,
burning to the ground. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Even
the “Dreaded Private Roberts” had a famous affair with a surgeon
called George Wilson who volunteered to join the pirates when they
took his ship.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">When
separated for about five months, both men were excited by this
reunion. Witnesses later said Wilson was ‘very alert and cheerful’
to see Roberts. And he borrowed ‘a clean shirt and drawers’ to
look smarter for the pirate captain.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Once
on Roberts’ ship, Wilson got himself elected senior surgeon and
became intimate with the captain. One account says: ‘They two often
said that if they should meet with any of the <b>Turnip
Man’s ships</b>
[English King George I] they would blow up and go to hell together.’</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">There
were plenty of other same-sex couples in the pirate world. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
history is rarely told. “They” have tried for centuries to hide
all traces of gay people from us growing up. But the romanticized
idea of gay pirates continues to inspire us.</span></p><span style="font-size: x-large;">
</span><p><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlw8pDeLSPVCfEs_YpDJEYkvO9-AuZFlITgnzAY1Ax4m6GqqZsmxLHbn0gHtALRSEHx5Aewk_oVfJTBkrOm3d_b9kCvti8RnevA7KholthYjIviCCgv7f3udtbIWbLsBJv0H44qo0Dteh9zxBNqbcRcRo4-6TrN4sV6w6TIS2W1LrLS5wRK1RE6l96Ug=s1600" style="margin-left: 1em; margin-right: 1em;"> <img border="0" data-original-height="1600" data-original-width="1297" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlw8pDeLSPVCfEs_YpDJEYkvO9-AuZFlITgnzAY1Ax4m6GqqZsmxLHbn0gHtALRSEHx5Aewk_oVfJTBkrOm3d_b9kCvti8RnevA7KholthYjIviCCgv7f3udtbIWbLsBJv0H44qo0Dteh9zxBNqbcRcRo4-6TrN4sV6w6TIS2W1LrLS5wRK1RE6l96Ug=w518-h640" width="518" /></a><br /><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-56066698272070948042022-02-09T16:02:00.005-08:002022-02-09T16:02:43.725-08:00Loco Moco<p style="margin-bottom: 0in;"> <span style="font-size: x-large;"><i>Loco
Moco (loh-koo moh-koo) is a big meal consisting of a heap of white
rice topped with a hamburger patty smothered in onion gravy and a
Sunnyside-up egg. This Hawaiian dish is popular for breakfast,
lunch, or dinner.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFva-Hs1bYWTScHaiP-FTB9UBXnp4gVJ7tWFl60iNmr1FseJpqXsP9bHTQDJKJBvRou9savh56lIYxF_gCP3DzAQmW9L2F6wJmZcjjV6OeeOStXUnx9FORN72N_C83q7bJJsyjvPSEtEY8l42Nrw4sD_y8JruBWC6XefDMeD1kyFzLP307jhB9mZwW7w=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="328" data-original-width="576" height="364" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFva-Hs1bYWTScHaiP-FTB9UBXnp4gVJ7tWFl60iNmr1FseJpqXsP9bHTQDJKJBvRou9savh56lIYxF_gCP3DzAQmW9L2F6wJmZcjjV6OeeOStXUnx9FORN72N_C83q7bJJsyjvPSEtEY8l42Nrw4sD_y8JruBWC6XefDMeD1kyFzLP307jhB9mZwW7w=w640-h364" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>It
can also be made with spam which is very popular in the islands.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>According
to the story, the dish was created for teenagers who wanted something
different from typical American sandwiches and less time-consuming
than Asian food to eat for breakfast.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTi0c6joy718cLCVAROyfgkzEQ_Qvsf2G8hxXoMVtIpyzXXy0vvqOHOns6c5iKJlYKZTdb47S1nW57eZtfKz-gW9wWO-qbvKk9mtl_QASxiu4iLLv61yH22Zksdp2S7lflom15LOe31RkPWpcC2WwwB6DoJ19X_HMBR9-ooajl26R_tAu1EZBXsYsbXA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="347" data-original-width="576" height="386" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTi0c6joy718cLCVAROyfgkzEQ_Qvsf2G8hxXoMVtIpyzXXy0vvqOHOns6c5iKJlYKZTdb47S1nW57eZtfKz-gW9wWO-qbvKk9mtl_QASxiu4iLLv61yH22Zksdp2S7lflom15LOe31RkPWpcC2WwwB6DoJ19X_HMBR9-ooajl26R_tAu1EZBXsYsbXA=w640-h386" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><h4 class="western"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Ingredients</span></h4><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1lbs
ground beef</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/3
cup panko </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/3
cup, finely minced onion </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp Worcestershire sauce</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp salt + ¼ tsp pepper</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
tsp oil</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
sliced yellow onion</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
Tbs butter</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
Tbs flour</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
cup beef stock</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
large eggs</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Directions:</b></span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Slice
the onion thin</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
the ground beef, panko, onions, oyster sauce, Worcestershire sauce
and black pepper to a bowl and mix until well combined.</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Split
the mixture into 4 pieces and form them into 4 patties that are about
a 3/4-inch thick.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHsF-84lBTVtp0ga5a2aWeb9Yql4Sm6UgI6L9m_zP1kdVf5hetKa8PKPly9LNhAIryNSTL5J6e7y3uXYUfaScvmlsEn64x5CAn7w7A591TVxWZf3rUIBd5pdLjc36VfPZ-LdokhOeekTRvQdB-I7geGe2x0JEjeV2DnComNy4Rm2dJiFa11-MVCAs9eg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="382" data-original-width="576" height="424" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHsF-84lBTVtp0ga5a2aWeb9Yql4Sm6UgI6L9m_zP1kdVf5hetKa8PKPly9LNhAIryNSTL5J6e7y3uXYUfaScvmlsEn64x5CAn7w7A591TVxWZf3rUIBd5pdLjc36VfPZ-LdokhOeekTRvQdB-I7geGe2x0JEjeV2DnComNy4Rm2dJiFa11-MVCAs9eg=w640-h424" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Heat
the oil in a sauté pan over medium heat, and then add the
onion slices. Let cook until transparent and starting to turn brown.
Remove to plate.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
oil if necessary then the patties and fry until they have a brown
crust on one side (about </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>2½
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">).
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Flip
the patties and fry until they're cooked through (another </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>2½
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">).</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBQKoMOiyYHqeNmO88NGuxKFDaRgRXA6msuBsHyYzjF5h3WLgq7fAxIXk4ftGkRQxPAtMi7Xex3ax6y-wK8LwsiBsTyJ7DFhOdxZS1hVWk_uxtG3WHsBgiUyrkyRPee_Twe1SrAb6XhyCiH49YIawnumrCwrBpKPPUU4h9vbP2TCpumhATYg3D1nGIYw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="304" data-original-width="576" height="338" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBQKoMOiyYHqeNmO88NGuxKFDaRgRXA6msuBsHyYzjF5h3WLgq7fAxIXk4ftGkRQxPAtMi7Xex3ax6y-wK8LwsiBsTyJ7DFhOdxZS1hVWk_uxtG3WHsBgiUyrkyRPee_Twe1SrAb6XhyCiH49YIawnumrCwrBpKPPUU4h9vbP2TCpumhATYg3D1nGIYw=w640-h338" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
that is frying, heat another sauté pan, add a bit of oil and fry the
eggs however you like them. Traditionally they are served sunny side
up. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Swap
the patties for the onion and melt the butter in the center along
with the flour. Fry the roux until a medium brown.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Whisk
in the beef stock and soy sauce.</span></p><span style="font-size: x-large;"></span><br /><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Once
the mixture is smooth and free of lumps, put it back on the stove and
bring to a boil, cooking until the gravy is nice and thick. Return
the meat patties to the gravy to return to heat.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
plate the </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Loco
Moco</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">,
first put down a mound of hot rice. Top with the beef patties and
then spoon on the onions gravy. Finish off with the egg on top, so
the yolk will drip over everything.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjwBaDgjmAa8mY81a3tDlrHgErnf2-dJsffaeEU8TBwwPu5vxe5MIDoCvKp0I195vC07xaQVLTND0IeFApkVG2vobz9bYg9ivcMFeMMY0kb5WwNd_U_hp9uihWn5Oa7uBXGHKPgwxTvk2I_ptBJ493jFc8B_F9Hyxub4I-2DMA6u_j--TCv6InF9fiEqQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="271" data-original-width="576" height="302" src="https://blogger.googleusercontent.com/img/a/AVvXsEjwBaDgjmAa8mY81a3tDlrHgErnf2-dJsffaeEU8TBwwPu5vxe5MIDoCvKp0I195vC07xaQVLTND0IeFApkVG2vobz9bYg9ivcMFeMMY0kb5WwNd_U_hp9uihWn5Oa7uBXGHKPgwxTvk2I_ptBJ493jFc8B_F9Hyxub4I-2DMA6u_j--TCv6InF9fiEqQ=w640-h302" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=zYWuzwHklCE">https://www.youtube.com/watch?v=zYWuzwHklCE</a></u></span></span>
Hello Stranger </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Honored
to serve my Master Indy.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White
</span></span></span><span style="color: blue;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span> </span>
</p><span style="font-size: x-large;">
</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgz7yHNRaE5jDWqxwxFkS63CUa2_MeHU-po1-BXaj0zffUSg4QomwsRgbGoMK3om5ta9hzQ9dWQM0oJIPu_REAHyoONORL_0GA0NOkg3maxembpIJGZHq6onz-bu4HEeku06XQsbIozzSblvfbkCohyAu11KlhlYn1WAZd2Rj_Xfsw0klcdmqVDToDjUQ=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgz7yHNRaE5jDWqxwxFkS63CUa2_MeHU-po1-BXaj0zffUSg4QomwsRgbGoMK3om5ta9hzQ9dWQM0oJIPu_REAHyoONORL_0GA0NOkg3maxembpIJGZHq6onz-bu4HEeku06XQsbIozzSblvfbkCohyAu11KlhlYn1WAZd2Rj_Xfsw0klcdmqVDToDjUQ" width="320" /></a></div><p></p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-13502975193077669762022-02-05T20:00:00.006-08:002022-02-05T20:00:53.777-08:00Cold Pan Chicken Thighs<p>
</p><h1 class="western"></h1>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Starting the chicken
skin side down in a </i><i><b>cold</b></i><i>
skillet lets the fat render slowly and results in the crispiest skin
imaginable, you just have to try this to see. </i><span style="font-family: Times New Roman, serif;"><i>This
technique can be used for chicken breasts and other meats also. </i></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0ZF3fNuXnZnIT2GapdyLB3js83KywhmIRT32JhPE6eNEI0ceU5ymG6-ucLrxmS1KDSk-KTPjwESG3WFmibmrkJ0YETTnEJhwZfNulC7_xlRrYc3JV0lwU_rdlBMRrl2dC992EYzjVdMSoW9yYZep8rCYdIPajQoVfPgUwZF11N3VIo-G8MuGiJUiU-g=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="332" data-original-width="516" height="412" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0ZF3fNuXnZnIT2GapdyLB3js83KywhmIRT32JhPE6eNEI0ceU5ymG6-ucLrxmS1KDSk-KTPjwESG3WFmibmrkJ0YETTnEJhwZfNulC7_xlRrYc3JV0lwU_rdlBMRrl2dC992EYzjVdMSoW9yYZep8rCYdIPajQoVfPgUwZF11N3VIo-G8MuGiJUiU-g=w640-h412" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i>Chicken
thighs are cheap, more flavorful than their popular cousin the
breast, and have the perfect ratio of juicy meat to crunchy, golden
skin. Seriously overcooking them would take many hours and possibly a
blow torch. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i>Make
sure to buy </i></span><span style="font-size: x-large;"><strong><span style="font-family: Times New Roman, serif;"><i>skin
on, bone in thighs</i></span></strong><span style="font-family: Times New Roman, serif;"><i>.
Cooking proteins with the bone in is a tried and true trick to real
flavor. </i></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBd9WCheg4u8WwgNnwTtvxXPuASS4R3SeXp535bA54yxPg7LSGjJdsCP7rktJmXI01YTSgDqhmUGucfnFp8hNfizqgxOM0k0SJWsueibTXBVOZ_OpOkBupy_FkHcY_XsAOq4zPUedaC9_qDYyIH2_XW4VQPu_VsTcHVq45HRI8jNRj4dwpx5oNB4n3YA=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="264" data-original-width="516" height="328" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBd9WCheg4u8WwgNnwTtvxXPuASS4R3SeXp535bA54yxPg7LSGjJdsCP7rktJmXI01YTSgDqhmUGucfnFp8hNfizqgxOM0k0SJWsueibTXBVOZ_OpOkBupy_FkHcY_XsAOq4zPUedaC9_qDYyIH2_XW4VQPu_VsTcHVq45HRI8jNRj4dwpx5oNB4n3YA=w640-h328" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Ingredients</span></h3><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4
bone in, skin on chicken thighs<br />1 T kosher salt<br />1/2 tsp ground
black pepper</span></p><span style="font-size: x-large;">
</span><p>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Directions: </span>
</h3><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Set
out the chicken thighs to come to room temperature. (about </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>30
mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">)
Pat them dry with paper towels.</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
a rack in top third of oven; </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>preheat
to 325º</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
</span>
</p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjI_wNzPCmCbcDyMkppI6zjNwxVDwNDfuoxbFsbWTRkCJgypigzXE5a1bnV0_RDTZQ_zmBvqen9BpGsb6k_0KnJe0f0EATnQsRAahXfYf-Ct9b8atCOHUVHjNvzgHDtk34YsDBaBeeQmNyCehwa90DJEZagl17uFmBUi20hSMW44PWVClkhpdjmOiHMKg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="576" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEjI_wNzPCmCbcDyMkppI6zjNwxVDwNDfuoxbFsbWTRkCJgypigzXE5a1bnV0_RDTZQ_zmBvqen9BpGsb6k_0KnJe0f0EATnQsRAahXfYf-Ct9b8atCOHUVHjNvzgHDtk34YsDBaBeeQmNyCehwa90DJEZagl17uFmBUi20hSMW44PWVClkhpdjmOiHMKg=w640-h360" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pull
back the skin and season the meat underneath with salt. Leave skin
attached so that you can carefully stretch the skin back to cover the
meat. With the point of a sharp knife make a couple of small slits
into the skin. Spray the skin lightly with cooking spray.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhk5fWJ889gH5uif28YkYn4-1PCy0xE-RDoYo3-pNsFDgE6gVMFlY4qN6bI68BkpoaCEtbVnM-e2CZyZ1H_4FkD2_YZLk9ovyjBoSHSrv-_viu2mjmBBdFsLf02tM2ssKBcWpyxU2WYuKR0VK3mFzsFHEq1hVkiV9iybFl1hnq7ENEUF7F28A5oMHSbEA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="576" height="466" src="https://blogger.googleusercontent.com/img/a/AVvXsEhk5fWJ889gH5uif28YkYn4-1PCy0xE-RDoYo3-pNsFDgE6gVMFlY4qN6bI68BkpoaCEtbVnM-e2CZyZ1H_4FkD2_YZLk9ovyjBoSHSrv-_viu2mjmBBdFsLf02tM2ssKBcWpyxU2WYuKR0VK3mFzsFHEq1hVkiV9iybFl1hnq7ENEUF7F28A5oMHSbEA=w640-h466" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">We
start this over absolutely no heat at all. The reason is that if you
allow the chicken skin to slowly render as the pan comes up to
temperature, then you’ll end up with the finest crisp skin instead
of a floppy, flabby mess.</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Lay
each thigh, skin side down in a large, dry </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>cold
skillet</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
Place pan over </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>medium
high heat</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
and let chicken cook, </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>undisturbed
for 8–11 minutes. </b></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
that browns, line a baking pan with foil and spray lightly.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Try
to resist your urge to peek and let time do its thing. As long as you
keep the heat moderate then you won’t risk burning anything. And
when you do start to pull up a corner, know that it wont budge until
</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>it’s
good and ready</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">.
If the skin is threatening to tear, give it a few more minutes and
then try again. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Fair
warning:</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
this can splatter a slight bit. You </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>do
NOT cover </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">the
chicken as it cooks. That would create steam and turn that nice crisp
skin into a floppy, soggy mess. But honestly, your stove top could
use a wipe down anyway, right? </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMvhh-C6PsvEniQPZSVox6h7ZNcdYNDZxuuaBNnQmbyNYrUD8geiZ4NbzvjZUyGVIoJIxckF-7FpO-d7ufI2ULfU0J5lYdlKD5bnKnoQrKj9RqyyO5bqJcwRkxWmgSUyu2lWlMaLf68M-RXjKJ8y6YLbRGWvbZlwW45a2-WZ8vrxAqW5--8I5mqTe1HQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="278" data-original-width="576" height="308" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMvhh-C6PsvEniQPZSVox6h7ZNcdYNDZxuuaBNnQmbyNYrUD8geiZ4NbzvjZUyGVIoJIxckF-7FpO-d7ufI2ULfU0J5lYdlKD5bnKnoQrKj9RqyyO5bqJcwRkxWmgSUyu2lWlMaLf68M-RXjKJ8y6YLbRGWvbZlwW45a2-WZ8vrxAqW5--8I5mqTe1HQ=w640-h308" width="640" /></a>
</p><span style="font-size: x-large;"></span><br /><p style="font-weight: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Transfer
thighs, beautiful skin side up, to a foil lined baking pan. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Roast
until chicken thighs are cooked through (an instant-read thermometer
inserted into thickest part near the bone should register </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>170°</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">)</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>,</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
juices run clear, about </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>25
minutes.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
</span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Carefully
remove from oven and let rest </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>5
minutes. </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">If
this goes longer than expected and the nice skin starts to wrinkle,
just pop it back in the oven for a few minutes to stretch it back.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3BvtEYIXES_qUGH9t7c847azyfi8ZUdokq3JfooiMwmurp67N72CQb4L8JS-R6zsNQcNRW22g8O7_n0R5L6W43A7YHRilSsDfii7Z4-8rtDB-TmGKVX5JhL70bIEot5XfuQNgJBAPOkPALoVbewo3r1Fl6Xqe5oYgq39lNY8mvMSjP9zs13E1wk5big=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="370" data-original-width="576" height="412" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3BvtEYIXES_qUGH9t7c847azyfi8ZUdokq3JfooiMwmurp67N72CQb4L8JS-R6zsNQcNRW22g8O7_n0R5L6W43A7YHRilSsDfii7Z4-8rtDB-TmGKVX5JhL70bIEot5XfuQNgJBAPOkPALoVbewo3r1Fl6Xqe5oYgq39lNY8mvMSjP9zs13E1wk5big=w640-h412" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
the chicken roasts, it gives a good time to do a side dish! Here we
did a chicken flavored rice on the stove top.</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Serve
with a nice green vegetable. I like to do that in the microwave WHILE
the chicken rests, a great way to time things out.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: </span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=ZmUdd8G0ToA"><span style="font-family: Tahoma, sans-serif;">https://www.youtube.com/watch?v=ZmUdd8G0ToA</span></a></u></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
Sway </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">So
honored to be serving my Master Indy</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p>
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOpOtdHMG1S7Nvp1H6SOl8V6VXOrSrtj8gLyYANB1xzVjqozkA8uOEyTzfempofGTgKArZi4KLmXchtvEealt7XWno2q8wSQ1Rk1IhgX9ZNNQnCfByxz7xlcO-3y2JubjBvgRSkJW2QE6WJZeK0-Bg7SqGP5snpKFVKhMNVjkaS5Im2JXzBi3_VB4ghQ=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOpOtdHMG1S7Nvp1H6SOl8V6VXOrSrtj8gLyYANB1xzVjqozkA8uOEyTzfempofGTgKArZi4KLmXchtvEealt7XWno2q8wSQ1Rk1IhgX9ZNNQnCfByxz7xlcO-3y2JubjBvgRSkJW2QE6WJZeK0-Bg7SqGP5snpKFVKhMNVjkaS5Im2JXzBi3_VB4ghQ" width="320" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-48075821593156031242022-02-02T18:10:00.003-08:002022-02-02T18:10:31.100-08:00D'Anne's Roasted Stew<p>
</p><p style="margin-bottom: 0in;"></p>
<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i>Tonight's
hearty stew is named for LGBT hero Denise D’Anne an early advocate
for rights and recognition. Read about her in a quick article after
the recipe.</i></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjVqwHM0_-GdANdkXWwXc6alU2g31Y-SPDRouYYQmZH7NEz6sW8ss8dKXuW72k0gGKhUHjwc5rpxZElux9I7wkc7cTxhqU_Dhf4MS-UQ4MVQgBJVQx1xo6B6fZC7THzrUu8t1_ijhs5B8WEfIutlrhq9v5MSikiEEZM6d83FRBBSVAvhrx6CE9SP5GS7w=s432" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="234" data-original-width="432" height="346" src="https://blogger.googleusercontent.com/img/a/AVvXsEjVqwHM0_-GdANdkXWwXc6alU2g31Y-SPDRouYYQmZH7NEz6sW8ss8dKXuW72k0gGKhUHjwc5rpxZElux9I7wkc7cTxhqU_Dhf4MS-UQ4MVQgBJVQx1xo6B6fZC7THzrUu8t1_ijhs5B8WEfIutlrhq9v5MSikiEEZM6d83FRBBSVAvhrx6CE9SP5GS7w=w640-h346" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i>Here
is a simple recipe that bakes in the oven so you don't have to stand
over it to get that old time taste. It is just in time for the latest
storm, stay warm! </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHjAHTbh0vav1vKRPqEGfDy_hQU67mBp57dyAmIw1QZWSkk2DOiUJrOTrNwIC3q-KCZEKtyIPKNX_XNPdUzV_f6SDPUEy7OEfxypA56go--d6UnKTW4wo4KCSnuMA9eyCnLv3mk1NewKBzNiOr1pA-JlEbY3I0qG9QoQbBqRpZLdrgx7jKFo2_AFl47w=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="296" data-original-width="576" height="328" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHjAHTbh0vav1vKRPqEGfDy_hQU67mBp57dyAmIw1QZWSkk2DOiUJrOTrNwIC3q-KCZEKtyIPKNX_XNPdUzV_f6SDPUEy7OEfxypA56go--d6UnKTW4wo4KCSnuMA9eyCnLv3mk1NewKBzNiOr1pA-JlEbY3I0qG9QoQbBqRpZLdrgx7jKFo2_AFl47w=w640-h328" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Ingredients:</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup flour, or as needed </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp paprika </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
lbs beef roast </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
tablespoons olive oil </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
onions, chopped </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
stalk celery, chopped </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
carrots, peeled and chopped </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">4
cloves garlic, minced </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
cups beef broth </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>low
salt</i></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">salt
and pepper to taste </span>
</p><span style="font-size: x-large;">
</span><h2 class="western"><span style="font-size: x-large;">Directions</span></h2><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5vE5LMHjz2rNHCFzzns4MCGC7kX3AOkhawOsy0Ag_Z7IKQTgplk4FxEIQW9cQCFbexihwAhH-UieN5PoDJLi7aQUFYxo3ZrC9z2ywPvUnlcMc4zctGFcOKu7Du_A29b1F2lYSsIf_bHP4gToU46cwzXLQLkcPinpYLJTWVSozmRfFEkNEkVGfLfgMXA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="274" data-original-width="576" height="304" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5vE5LMHjz2rNHCFzzns4MCGC7kX3AOkhawOsy0Ag_Z7IKQTgplk4FxEIQW9cQCFbexihwAhH-UieN5PoDJLi7aQUFYxo3ZrC9z2ywPvUnlcMc4zctGFcOKu7Du_A29b1F2lYSsIf_bHP4gToU46cwzXLQLkcPinpYLJTWVSozmRfFEkNEkVGfLfgMXA=w640-h304" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Take
the roast out of the refrigerator and sprinkle well with salt. Let
sit to come to room temperature, about </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>30
mins. </b></span>
</p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgC7oau_Oa9PaJWSOoWbD6Xy4EKP_Bn6TObsBkugvo7pTdcTLtqsqqdIcymem_VHEjSp2oftXvNhhFMD5XZWEL29n1dlLMCw8i3nCPw4bqI6LNs4uH7d3iNDA7F4OSkToAcBlS24WQXs53qIQIIM4oiNrIKWCwGfqaz29c70aZQzTLyiirZXyY5_yhqvA=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="277" data-original-width="516" height="344" src="https://blogger.googleusercontent.com/img/a/AVvXsEgC7oau_Oa9PaJWSOoWbD6Xy4EKP_Bn6TObsBkugvo7pTdcTLtqsqqdIcymem_VHEjSp2oftXvNhhFMD5XZWEL29n1dlLMCw8i3nCPw4bqI6LNs4uH7d3iNDA7F4OSkToAcBlS24WQXs53qIQIIM4oiNrIKWCwGfqaz29c70aZQzTLyiirZXyY5_yhqvA=w640-h344" width="640" /></a></span></p><span style="font-size: x-large;"></span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Chop
the onion, celery and carrots, trim any big places of fat off the
roast. </span>
</p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpLFIfV6ODDH2v5PCEipQ2VRp_BLlqyxeqBrUMMFc3JClo-X-EVCCBG_RCx45rw3eUufqwOW5UHwbbIlaHyB_x0Inp2Zk-GOEhI09l-nT7sl9UHCwbFYZb5Hsec-RUQhKEx92VOqGXY1200zbXGUuV2l1mgwb72ODcDpEiyrZwPMHiQOHL6uADaDXc1A=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="576" height="220" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpLFIfV6ODDH2v5PCEipQ2VRp_BLlqyxeqBrUMMFc3JClo-X-EVCCBG_RCx45rw3eUufqwOW5UHwbbIlaHyB_x0Inp2Zk-GOEhI09l-nT7sl9UHCwbFYZb5Hsec-RUQhKEx92VOqGXY1200zbXGUuV2l1mgwb72ODcDpEiyrZwPMHiQOHL6uADaDXc1A=w400-h220" width="400" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Remove
top rack in oven to make sure the dutch oven fits, then preheat to
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>300
degrees F </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFb3spK-leeLRTBtS2Q_z4st3-r6DHlvsrK1ptn3e4bVCs05mzn6y90qkAa5GNBP4ecjaol1Zj5Nd18Joczlvk37qMd8CNxP9A8HRiX73nz1rGKzgsUm5cjGRb19fApAAohLZ3v5vvbSNUhNI7jQM0UbooX2mJ0gmJSZgaOgYF-YWaQBtneLevKh8lrA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="576" height="350" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFb3spK-leeLRTBtS2Q_z4st3-r6DHlvsrK1ptn3e4bVCs05mzn6y90qkAa5GNBP4ecjaol1Zj5Nd18Joczlvk37qMd8CNxP9A8HRiX73nz1rGKzgsUm5cjGRb19fApAAohLZ3v5vvbSNUhNI7jQM0UbooX2mJ0gmJSZgaOgYF-YWaQBtneLevKh8lrA=w640-h350" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Wipe
off the meat with a paper towel to dry. With a carving knife slice
the roast side wise into half to make thinner like you were cutting a
hot dog bun open.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Heat
oil in a dutch oven.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijT2eFIPY4jJU9hLDwD-rRxz2fVmnJiiHNDUJtBE89nDm6CNVg3TGDxki3XoR2R7sb6HFnthmY9bYatH9LdhmDWQ65aNd6dcnqtbqCXuvaZ0Eyvp4jUuWnRoNa2EDNMr69KTtrUHvmzr9QFvyUsSLlTmX11tYU22ExWTOrPUUSERAtIeGLjwZWd3gSmg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="576" height="322" src="https://blogger.googleusercontent.com/img/a/AVvXsEijT2eFIPY4jJU9hLDwD-rRxz2fVmnJiiHNDUJtBE89nDm6CNVg3TGDxki3XoR2R7sb6HFnthmY9bYatH9LdhmDWQ65aNd6dcnqtbqCXuvaZ0Eyvp4jUuWnRoNa2EDNMr69KTtrUHvmzr9QFvyUsSLlTmX11tYU22ExWTOrPUUSERAtIeGLjwZWd3gSmg=w640-h322" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pour
flour into a dish and mix with paprika. Turn beef in flour, shaking
meat to remove excess flour. Brown meat on both sides, about </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>5
minutes</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
per batch. Transfer beef to a plate. Do the second piece. Remove to
cutting board.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
onion, celery, and carrots to the dutch oven, reduce heat to medium,
and cook until softened, </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>about
5 minutes.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
Add garlic and cook for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>1
minute.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pour
in ½ cup of broth. Stir up the fond from bottom of pot. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBtdduMDG9QAGxDjYrJXhqPLw-BVXlQtZvkBioKBEE_1seqzvaUlpEiA7ctLA0pSavVy8x8NvshP2LCnsnolRgSM71VFzBJwfAHBrb3AuWiqEB7plPZS7hw_VlY83g0I-kf3LVLSuGnGVbfmc529u5llPgR5-n00V1UsS1it34XMwb0bWFFa39R59ajg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="268" data-original-width="576" height="298" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBtdduMDG9QAGxDjYrJXhqPLw-BVXlQtZvkBioKBEE_1seqzvaUlpEiA7ctLA0pSavVy8x8NvshP2LCnsnolRgSM71VFzBJwfAHBrb3AuWiqEB7plPZS7hw_VlY83g0I-kf3LVLSuGnGVbfmc529u5llPgR5-n00V1UsS1it34XMwb0bWFFa39R59ajg=w640-h298" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
that cooks, carve up the meat into cubes about 1 and a half inches in
size. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Return
beef to pot, pour in the 2 cups of broth and cover.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxjUj3gy1eMxHSHa1F8cxjLWPqfyJf6Jf-aSUMsZ_G2ItRRbik_giXDOJc-w_LO5lDe8AlR09-s6u02gjQzJWbu3rKa5tNkcvHBi8kuc7Edw62dPqT2YWH2YJgL4-MhIBepXwb3gz4xa01HyFpXy7rjfQXrz83ebB3NSEBBZB-qr7X_kfO3avPJnAWYA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="442" data-original-width="576" height="492" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxjUj3gy1eMxHSHa1F8cxjLWPqfyJf6Jf-aSUMsZ_G2ItRRbik_giXDOJc-w_LO5lDe8AlR09-s6u02gjQzJWbu3rKa5tNkcvHBi8kuc7Edw62dPqT2YWH2YJgL4-MhIBepXwb3gz4xa01HyFpXy7rjfQXrz83ebB3NSEBBZB-qr7X_kfO3avPJnAWYA=w640-h492" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Bake
in the preheated oven until beef is tender, </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>1½
to 2 hours</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
Season to taste with salt and pepper.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhfH51KRocWCXIeSOvXIHFRxplzgahtfdu46aoa2qfAzt47O6Tg1L9ObjNn5v7aCRgO56IFPSipVUk8fmoo8_eBODXGiwpGfDLsEJpVmM6bR8UwHv36_madSu5Ho3vc3JOrDZ14vcA6VVnGLkPTSmRnUBziWJJQD2wEdRo-oIWA47sUzpGPe1ChpV0jkQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="576" height="524" src="https://blogger.googleusercontent.com/img/a/AVvXsEhfH51KRocWCXIeSOvXIHFRxplzgahtfdu46aoa2qfAzt47O6Tg1L9ObjNn5v7aCRgO56IFPSipVUk8fmoo8_eBODXGiwpGfDLsEJpVmM6bR8UwHv36_madSu5Ho3vc3JOrDZ14vcA6VVnGLkPTSmRnUBziWJJQD2wEdRo-oIWA47sUzpGPe1ChpV0jkQ=w640-h524" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">This
hearty meal is just fine served in a big bowl. Some prefer to serve
it over mashed potatoes or even rice as we did here. Your choice.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: </span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=FsvCIOZTfV0"><span style="font-family: Tahoma, sans-serif;">https://www.youtube.com/watch?v=FsvCIOZTfV0</span></a></u></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
Before The Parade Passes By</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">So
happy to be serving my Master Indy:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2WT1IoNcxMspfx5wHBspp5MyiI7bJn9loF37Bl9z93UemoEzWKnFJn_7Fx1KHpafEJfBFEyv6mdtblMaQCwiQ1zRW4GmrOKTzjjqy_k0FFsQs4ZulfMhP19_TpDOU5fblWJMQDKdecF2UpXyJuC4NePKU5JWoX4qsj2ygExLpHJNKw8z7daZWGMwNUw=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2WT1IoNcxMspfx5wHBspp5MyiI7bJn9loF37Bl9z93UemoEzWKnFJn_7Fx1KHpafEJfBFEyv6mdtblMaQCwiQ1zRW4GmrOKTzjjqy_k0FFsQs4ZulfMhP19_TpDOU5fblWJMQDKdecF2UpXyJuC4NePKU5JWoX4qsj2ygExLpHJNKw8z7daZWGMwNUw" width="320" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;">================================= </span></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-size: x-large;"><b>Denise
D’Anne</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEibrFxgNqrvItiF2B8-pf7706r1tElosRC6BjP6jOYmlMMEYlu3jDqdVOTN9uAFi-ZM7JooliRvYFFqSNcpxCPWNNgOBpaKrbijSLeo_Sh2Urp9__RzLuBnTAcOeZccGwLLb5je5QR_y0XLXxHWVV0E4lZwLtTOFAGExEO_aJKsCCzZTP-LFxU0ytTM1g=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="303" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEibrFxgNqrvItiF2B8-pf7706r1tElosRC6BjP6jOYmlMMEYlu3jDqdVOTN9uAFi-ZM7JooliRvYFFqSNcpxCPWNNgOBpaKrbijSLeo_Sh2Urp9__RzLuBnTAcOeZccGwLLb5je5QR_y0XLXxHWVV0E4lZwLtTOFAGExEO_aJKsCCzZTP-LFxU0ytTM1g=w606-h640" width="606" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Ms.
D'Anne was born Anthony Albanese in New York City in <b>1933</b>.
Originally from Brooklyn, she spent most of her childhood on the East
Side of Manhattan in an Italian immigrant community of modest means. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Her
mother was a chef, who instilled in Ms. D'Anne a lifelong interest in
fine food. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">As
“Anthony”, Ms. D'Anne served in the U.S. Army in Europe, and in
the early 1950s settled in Los Angeles, where she worked for a
railroad company and earned a degree in political science from Los
Angeles City College. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Ms.
D'Anne realigned her gender identity in <b>1968</b>,
and was an early pioneer in the transgender movement.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">She
arrived in San Francisco in 1970, and became a city employee in what
would become the Department of Human Services. She was a member of
Service Employees International Union Local 400, where she served as
shop steward, editor of the Local 400 newspaper, and a member of the
executive board. She helped write new bylaws that, at her insistence,
included a clause banning discrimination based on sexual orientation.
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Ms.
D'Anne defended union interests on local and state ballot
initiatives, and took a leadership role in the fight for pay equity.
In addition to speaking in various forums, she contributed op-ed
pieces defending the rights of workers, especially women and
minorities. </span>
</p><span style="font-size: x-large;">
</span><div dir="LTR" id="Section1">
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;">She
served as Milk club co-president in 2010 with David Waggoner. He
remarked: "She was a powerhouse and a trailblazer and it was an
honor to serve with her as a co-president of the Milk club. She is
one of the last in a long line of trans and gender-nonconforming
legends of San Francisco, from Vicki Marlane to José Sarria. I am
grateful to have known her and to have witnessed her unreserved
passion for justice for all."</span></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;">Gabriel
Haaland, a trans man and a former Milk club president, said </span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;">"She
was a lifelong champion for the environment, labor, the LGBT
community, renters, and so many social justice causes. </span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;">"She
consistently pushed us all to do the right thing, and spent her
entire life in service to the community," </span>
</p>
<p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEX8RdHxLKEguNfqMYVil7KFsJIXr9wTSnOn23geVaKFazGfu2RvA4TpUQgHQkAxQVr-DCHoacM1SnjAs2mZKX0BLHV1hGPE2AN68seL117ycox6n89eDPz7vpYjFQUGm515Vp_bRgDyWVQZI3ZBM2n5VZNuL7-EIyZJ85gVHEmPhAznRjxtHipmX-mg=s602" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="400" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEX8RdHxLKEguNfqMYVil7KFsJIXr9wTSnOn23geVaKFazGfu2RvA4TpUQgHQkAxQVr-DCHoacM1SnjAs2mZKX0BLHV1hGPE2AN68seL117ycox6n89eDPz7vpYjFQUGm515Vp_bRgDyWVQZI3ZBM2n5VZNuL7-EIyZJ85gVHEmPhAznRjxtHipmX-mg=w426-h640" width="426" /></a>
</p>
</div><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
<b>2019</b>,
the San Francisco Living Wage Coalition honored her as Labor Woman of
the Year. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">As
an active member of the National Organization for Women for many
years, Ms. D'Anne worked to pass the city ordinance establishing the
Commission on the Status of Women. She also helped establish the
Women's Building and the Women's Credit Union, and was an executive
board member of the Democratic Women's Forum, her obituary noted.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">An
early activist for environmental issues, Ms. D'Anne is a former
president of San Francisco Community Recyclers. For a while she had a
local radio program on environmental issues, where she was known as
the "<b>Green Lady</b>."
She helped write the Sustainable Plan for the city of San Francisco.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
2007, San Francisco Tomorrow honored her as an Unsung Hero for her
role as a pioneer in the city's recycling program.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">She
was a delegate to the San Francisco Labor Council. She ran
unsuccessfully for the San Francisco Board of Supervisors, citywide
in 1998 and in District 6 in 2002. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Denise
D'Anne, past in 2020. She was 86.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">A
cause of death was not given by Geoffrey Scott, who was an "adopted"
grandson of Ms. D'Anne's. Ms. D'Anne died at her home in the city's
Mission district, he said.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">"I
met her in 1995 and everyone would call her 'grandma' at the
recycling center," Scott told the Bay Area Reporter in a phone
interview September 3. "We informally adopted each other."</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Unfortunately,
Ms. D'Anne left behind no living relatives. In her final years Scott
and his partner, David Scott, cared for her. She was well-loved in
San Francisco, not just in the LGBTQ community but also among
environmental and labor activists of all persuasions. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">"She
was really proud of who she was," Geoffrey Scott said.</span></p><span style="font-size: x-large;">
</span><p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVdrBGoLPdeA05uJvzsj48B0Em-GMzsHD4OaEwdof1-bX7tHtJ5xEon8MUCtzkKXayshMeqCf7PIYzJgSBDmh1hkhhGPZ49VqsOmdaABIiaRz_x_8nIPvgxpw0tIDM_I7Q_5P_MnmiEbBzU-QRL-4nRQCXVh8i7lDv5fw5nFVTEwfxNzKgAm2vzwKncQ=s665" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="665" height="412" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVdrBGoLPdeA05uJvzsj48B0Em-GMzsHD4OaEwdof1-bX7tHtJ5xEon8MUCtzkKXayshMeqCf7PIYzJgSBDmh1hkhhGPZ49VqsOmdaABIiaRz_x_8nIPvgxpw0tIDM_I7Q_5P_MnmiEbBzU-QRL-4nRQCXVh8i7lDv5fw5nFVTEwfxNzKgAm2vzwKncQ=w640-h412" width="640" /></a><br /><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-68884117062516165902022-01-25T21:07:00.004-08:002022-01-25T21:07:34.067-08:00<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"> <i>Most
of us grew up with the red & white cans of Chicken Noodle Soup.
It was quick, easy and cheap. But the liquid was tinny, the noodles
were almost disintegrated and the chicken was hard to find. Yet
still, this soup is claimed to have healing powers besides being the
perfect companion to a peanut butter and jelly sandwich. </i></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKA0ke3Kiz8X5V_lMm6H2yTPl57nCm6BRXlgVzn6Hmsl_5q3UxtOAmzPYX0sgfo_bVeFWR6jGq_OO6ObTO-ukba-cBsLcj7K0fFQW085m0CrQFzAe4kPFOHauPjtTDT2QM1_qibwPBz4jirU7KkEaW__93oP7-Ksd0F59I0PGkYdGhdXZTunHvoEdCOQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="344" data-original-width="516" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKA0ke3Kiz8X5V_lMm6H2yTPl57nCm6BRXlgVzn6Hmsl_5q3UxtOAmzPYX0sgfo_bVeFWR6jGq_OO6ObTO-ukba-cBsLcj7K0fFQW085m0CrQFzAe4kPFOHauPjtTDT2QM1_qibwPBz4jirU7KkEaW__93oP7-Ksd0F59I0PGkYdGhdXZTunHvoEdCOQ=w640-h426" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><i>Lets
enjoy some home made soup, the kind that centuries of mothers relied
on for healthy children and warm full tummies to fight off the cold
weather. This quick recipe is simple, easy and will make you want to
forget that old can.</i></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfREYe84NasC3db6YvIZxrwV_fkQafIhN2qhdqCHHhC1mD9OKzzSlVPm9nk2YnzybgbZ7o-6XySOMx3j79dxYp4mB6QA9x8_SzPqZsjZWDcnlwx0Wp1LCvTpw6lSblSHV6xhBCOYw67oQFZ8nJ49xplRIv07CrBAzDFjmj-qYh4QQWjskubyaNTooGnQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="306" data-original-width="576" height="340" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfREYe84NasC3db6YvIZxrwV_fkQafIhN2qhdqCHHhC1mD9OKzzSlVPm9nk2YnzybgbZ7o-6XySOMx3j79dxYp4mB6QA9x8_SzPqZsjZWDcnlwx0Wp1LCvTpw6lSblSHV6xhBCOYw67oQFZ8nJ49xplRIv07CrBAzDFjmj-qYh4QQWjskubyaNTooGnQ=w640-h340" width="640" /></a>
</p><span style="font-size: x-large;"></span><br /><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients:</b></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">about
2 lbs of chicken thighs, (with bone)</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
large yellow onion</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
carrot</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
stalk celery</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp thyme </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">42
oz of quality chicken broth. (Go for the good stuff)</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS oil</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/3
package of linguine noodles</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Directions:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pat
each chicken thigh dry with paper towels.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Sprinkle
with salt & pepper.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Let
chicken come to room temperature.(about ½ hour)</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBDFFs1p3G_Av3i6Sa_pw00zrsOOcAnmNKH8p0pBkelqO6-bKG7dzdgmzI5Vpdf6uVGcFLQpMemCMotAZ6gUgP-krPEQ_pHjOtwbgkKejJI5UoQYakJIDcpkZY9--4kznVbHqijNpe1ynA3UsE8iWUB031mPEq6Qmumg5YnK80VLebHp5VDPoLOfD8MQ=s872" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="872" height="338" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBDFFs1p3G_Av3i6Sa_pw00zrsOOcAnmNKH8p0pBkelqO6-bKG7dzdgmzI5Vpdf6uVGcFLQpMemCMotAZ6gUgP-krPEQ_pHjOtwbgkKejJI5UoQYakJIDcpkZY9--4kznVbHqijNpe1ynA3UsE8iWUB031mPEq6Qmumg5YnK80VLebHp5VDPoLOfD8MQ=w640-h338" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Chop
the onion, celery, and carrot into ½ inch pieces. So they will fit
nicely in a spoon.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-PPxzoHT5-23GGaeICCCRufG6-MFsZr6WijfT4cmIa25MBhHY6Ve4siX-0y9zksWP9TxEMVkjy4UVevdnRz3Mk00ceSMoNy37nFIyS-L2Qi-BDNaBVfvBuhn3z1_TYhJ9xLo1TnPTGZiXWD_RZKLiQm2iXTOoffDt4RSfevuX4RHJ4MOVhUYfX-OCPg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="576" height="446" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-PPxzoHT5-23GGaeICCCRufG6-MFsZr6WijfT4cmIa25MBhHY6Ve4siX-0y9zksWP9TxEMVkjy4UVevdnRz3Mk00ceSMoNy37nFIyS-L2Qi-BDNaBVfvBuhn3z1_TYhJ9xLo1TnPTGZiXWD_RZKLiQm2iXTOoffDt4RSfevuX4RHJ4MOVhUYfX-OCPg=w640-h446" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">In
a large dutch oven, spoon in the oil. Place chicken skin side down,
THEN put the dutch oven on stove top and set burner to medium. Do not
cover. Let the pieces brown for at least </span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>10
mins. </b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">
The chicken will release </span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>when</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">
it is ready.</span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Don't
skip this is an important step as it creates “fond” in the bottom
of the pot. Fond means FLAVOR!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">Remove
chicken to plate.</span></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhngDat5BHASW5ECKw_AJaj0a7FNCqtfvQM4SnyCcCau0YGkhEpEGYz5a-IlMojsxdZgVIUC9ZU3rp_BKfOKcyrD4VAB8PJtnL6yysi5Sz1iAZy_tFVN-eGkg6zX0VitHrLyo_3yOvzkbTxgvBV_AKuyoKkGNzQTgF8tvXj3MCPcZ9LCWGsD5Sp1NT_oQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="256" data-original-width="516" height="318" src="https://blogger.googleusercontent.com/img/a/AVvXsEhngDat5BHASW5ECKw_AJaj0a7FNCqtfvQM4SnyCcCau0YGkhEpEGYz5a-IlMojsxdZgVIUC9ZU3rp_BKfOKcyrD4VAB8PJtnL6yysi5Sz1iAZy_tFVN-eGkg6zX0VitHrLyo_3yOvzkbTxgvBV_AKuyoKkGNzQTgF8tvXj3MCPcZ9LCWGsD5Sp1NT_oQ=w640-h318" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">Now
add about </span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>½
cup</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">
of the broth and use a spatula to scrape up all those brown bits from
the bottom. </span></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOyUybk0q5yqM1WU-dNW4MWYxcLOZwEN3veUvCbsSBktSHaKJmGbOhU2VyvxtEe0lH8H9RwFA32vdCButlQAOQWp_IkD8M165HlyEwz6uk9ANkScoxwgb6-ADLkNuDpo6Pqs_ClkurTNqEkD0JfOkTHDL6Be_1XgJx5TBKfSSyGE-ULYaQ6x2oUMx-EQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="516" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOyUybk0q5yqM1WU-dNW4MWYxcLOZwEN3veUvCbsSBktSHaKJmGbOhU2VyvxtEe0lH8H9RwFA32vdCButlQAOQWp_IkD8M165HlyEwz6uk9ANkScoxwgb6-ADLkNuDpo6Pqs_ClkurTNqEkD0JfOkTHDL6Be_1XgJx5TBKfSSyGE-ULYaQ6x2oUMx-EQ=w640-h310" width="640" /></a>
</p><span style="font-size: x-large;"></span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Add
the onion, celery, and carrot to the pot. Stir in the thyme. Place
the pieces of chicken, brown side up, on that bed.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Pour
the rest of the broth around the chicken and bring to boil, then
reduce heat to a simmer and cover.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5ktW2VYp8MbM4jMZXq1smrxSZ1gJofMNPtpHDGS8tcqN67Yt-lC0rn59UDa0Ip9phnlcErUVwt3oaQZOl4iUel4hgzxIkiPRGlxdZ7rd3kiUq7zdvTjF91PrxXjhdP_V7ytTBHCMbhqkNd3C2ERctfGQcyfor7r9Bi8zfXA1iv2ZtKzjI2GdVixxfIQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="263" data-original-width="516" height="326" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5ktW2VYp8MbM4jMZXq1smrxSZ1gJofMNPtpHDGS8tcqN67Yt-lC0rn59UDa0Ip9phnlcErUVwt3oaQZOl4iUel4hgzxIkiPRGlxdZ7rd3kiUq7zdvTjF91PrxXjhdP_V7ytTBHCMbhqkNd3C2ERctfGQcyfor7r9Bi8zfXA1iv2ZtKzjI2GdVixxfIQ=w640-h326" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">Let
simmer for </span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>20
mins </b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">and
check chicken with thermometer, it needs to be above </span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>175
degrees</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">.
</span></span></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Remove
the chicken to a plate to slightly cool so you can work it.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnzEcQV9wU97wTvaRZErMTgxdl9ry-1mSc8LiIqhcwAc8kuGCEy4ODNEvJf6tf-KcvGgzJ_b9khIwyLihy_RZWNTjo46fLOQzJn6_sOr63a2Anuchgh5R_K9ISUwSHZA9U8sFHZ7i3jFDysUcCv1169r9Tac7EjuSKILAPsC3Gnr7n91nd82AYowVJHg=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="193" data-original-width="516" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnzEcQV9wU97wTvaRZErMTgxdl9ry-1mSc8LiIqhcwAc8kuGCEy4ODNEvJf6tf-KcvGgzJ_b9khIwyLihy_RZWNTjo46fLOQzJn6_sOr63a2Anuchgh5R_K9ISUwSHZA9U8sFHZ7i3jFDysUcCv1169r9Tac7EjuSKILAPsC3Gnr7n91nd82AYowVJHg=w640-h240" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">After
maybe </span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>10
mins</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">,
remove the skin and cut the meat from the bones.</span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">I
think it tastes better when diced into the same sized pieces as the
celery, onion, and carrot.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Return
the meat to the pot along with any juice drained onto the plate.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEil6zB7wk9l7e62_wGkeabGdtFZAevR3NAsL5P2pSACI52mGYKx3gsTJPxMQ5g_cO3bLX7oqB4OO6PjcI9S3jZXRBRJ5_eyBC0UGc0Zmw-ehFXTUbqCJfdnYiVyBw86adLERaIVKDQIz6OazM5t1xOvqxGMV5GFU480eCM3MZNUyNtlKPeXftYOKH6v-g=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="232" data-original-width="516" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEil6zB7wk9l7e62_wGkeabGdtFZAevR3NAsL5P2pSACI52mGYKx3gsTJPxMQ5g_cO3bLX7oqB4OO6PjcI9S3jZXRBRJ5_eyBC0UGc0Zmw-ehFXTUbqCJfdnYiVyBw86adLERaIVKDQIz6OazM5t1xOvqxGMV5GFU480eCM3MZNUyNtlKPeXftYOKH6v-g=w640-h288" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">Now
cut the dry linguine noodles into about 1.5 inch pieces, or just
break apart. Add this to the soup so that the noodles cook and
imparts their starch to the liquid. This will take about </span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>10
mins.</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">
(check with the box to make sure of the time)</span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Taste
test for salt & pepper. I do this after the soup is basically
cooked so I know how salty it has become. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeK1PQXMxI5TVsSYaFVzHF3aNncWQFIGNxxhRndxzzG9am5nt11aVB4H4155LHAA91uFRIziQk49Tw9ZZkgwzTr6eMl4A1LrpF5UvHRIhCflAZFbiWwbu0Y2lL8Oajd7EjPOWjezpPsKbFntWlmw10RE_-E9nltj0T9m1HHnBi371AiZrP0cUCTg9sCw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="247" data-original-width="576" height="274" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeK1PQXMxI5TVsSYaFVzHF3aNncWQFIGNxxhRndxzzG9am5nt11aVB4H4155LHAA91uFRIziQk49Tw9ZZkgwzTr6eMl4A1LrpF5UvHRIhCflAZFbiWwbu0Y2lL8Oajd7EjPOWjezpPsKbFntWlmw10RE_-E9nltj0T9m1HHnBi371AiZrP0cUCTg9sCw=w640-h274" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Served
with a peanut butter and jelly as well as a pimento cheese sandwich.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Enjoy!
</span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">So
happy to be serving my Master Indy with homemade food.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White</span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwaa88yCzMQpTmIFniwQKl2wjuIvgICGzSlYyP5ihGMijpBlExPXCsclqILcp4i_thpB8ahn6wNISSoNE42YKz7BcgwAq4JKUG-nxz38HMN_kjs5T-hoRhlL3FGByZBFztYqdJeomRFhHZCX6uHFJxsZRjDrvjjTXOK-WzL0DQqFklhahGsakThFLbIg=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwaa88yCzMQpTmIFniwQKl2wjuIvgICGzSlYyP5ihGMijpBlExPXCsclqILcp4i_thpB8ahn6wNISSoNE42YKz7BcgwAq4JKUG-nxz38HMN_kjs5T-hoRhlL3FGByZBFztYqdJeomRFhHZCX6uHFJxsZRjDrvjjTXOK-WzL0DQqFklhahGsakThFLbIg" width="320" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-43129523795098743622022-01-22T01:08:00.004-08:002022-01-22T01:08:50.013-08:00Slave's City Chicken<p>
</p><p><span style="font-size: x-large;"><i>The idea behind it is to
make the pork look like it's chicken by giving it a good coat of
breading and sticking them on a skewer. In a way, it is pork in drag!
This City Chicken guarantees the best and fork-tender meat always! </i></span>
</p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg88PN5y027L1A2XTebW0i9VSZnDx-30hmKAZUsjbYIFkOzP01L0GEZunO8CmOoq8BhkZc4f3ZUZkcTzu_sSVDjEpt6gUjw3XqfOxmuDjLL5-lsTMs4tBoHhVle8lZQEH6wigh-8Ghn2PPVICLEoo4wu_ruD76a1z1L6V2UxxOmUXks3izzdaDi608bCg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="576" height="416" src="https://blogger.googleusercontent.com/img/a/AVvXsEg88PN5y027L1A2XTebW0i9VSZnDx-30hmKAZUsjbYIFkOzP01L0GEZunO8CmOoq8BhkZc4f3ZUZkcTzu_sSVDjEpt6gUjw3XqfOxmuDjLL5-lsTMs4tBoHhVle8lZQEH6wigh-8Ghn2PPVICLEoo4wu_ruD76a1z1L6V2UxxOmUXks3izzdaDi608bCg=w640-h416" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><i>This is a regional dish
that is made in the 1930's when it was hard to find chicken in the
city. Make sure to give this a try very soon. Now then, where is that
lipstick? </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjkn6BAZTIjLF52BpY3OIdsiLiYXsn0Bv2FB02hQT1kmGZnHYQnoV5QRKsO0ZONDWOQqr6ka4JnmqrRDG27yfnD5v7wuMu7MNFQyPbbfEzrSd1vFwu1No3BvuKqPdP8vWQyY0tzE9d_u09bToReawD3_B0sr0nseG_6Ck0ow4QpkkRfMVSdiO1sRDqsGA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="284" data-original-width="576" height="316" src="https://blogger.googleusercontent.com/img/a/AVvXsEjkn6BAZTIjLF52BpY3OIdsiLiYXsn0Bv2FB02hQT1kmGZnHYQnoV5QRKsO0ZONDWOQqr6ka4JnmqrRDG27yfnD5v7wuMu7MNFQyPbbfEzrSd1vFwu1No3BvuKqPdP8vWQyY0tzE9d_u09bToReawD3_B0sr0nseG_6Ck0ow4QpkkRfMVSdiO1sRDqsGA=w640-h316" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><strong><span style="font-style: normal;">INGREDIENTS</span></strong></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">3
tablespoons olive oil or vegetable oil</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
pounds boneless pork (here we used pork steaks) cut into 18 (1½ inch)
chunks</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">12
skewers (if using wooden ones, soak 15 minutes before using)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2</span><span style="font-family: Verdana, sans-serif; font-size: x-large;">
eggs, beaten with 1 tablespoon water</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">¼
tsp smoked paprika</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">¼
c. all-purpose flour, seasoned with salt and pepper</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">½
c. dry bread crumbs</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">½
c. chicken stock</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">2
TBS Better Than Bullion garlic flavor.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">pork
gravy </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal;"><span style="font-size: x-large;"><b>Directions:</b></span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Verdana, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">Prepare
this early, it takes some time.</span></span></span><span style="font-family: Verdana, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>
</b></span></span><span style="color: #00cc00; font-size: x-large;"><span style="font-family: Verdana, sans-serif;"><span style="font-style: normal;"><b>For
a 5 PM dinner start at 12:30PM </b></span></span></span>
</p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpXdfzcFqTxQIW8lROOVciOl1y1-dOu8n47eJbzqQoKzu4bVy1QnUZyDxkgLN11n_p30rtLnVBa5kDdTbUJFPlwfPpZ-0Urhhoi81TiWsB5bURcHo1dHRoslcDvnSaz_fHKyZUovjXYWNL04_dD8ECUiojv6l1husSLYEaofBq8pEKTQPgGVXmNs_6bQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="576" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpXdfzcFqTxQIW8lROOVciOl1y1-dOu8n47eJbzqQoKzu4bVy1QnUZyDxkgLN11n_p30rtLnVBa5kDdTbUJFPlwfPpZ-0Urhhoi81TiWsB5bURcHo1dHRoslcDvnSaz_fHKyZUovjXYWNL04_dD8ECUiojv6l1husSLYEaofBq8pEKTQPgGVXmNs_6bQ=w640-h360" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Using
a cooking spray, grease a glass baking dish, and set it aside. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Slice
an onion and scatter into the bottom of the baking dish, and pour in
the chicken stock. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">In
separate shallow plates, place the flour seasoned with salt, pepper,
and paprika: The eggs: and the breadcrumbs. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">(</span></span><span style="color: #00cc00; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">12:45PM</span></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">)
Soak your skewers in water for 15 minutes at least so they don't
burn.</span></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
meat in freezer for those 15 mins. It will be easier to handle and
cut. Cut meat into 1.5 inch hunks. </span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrBpoUxYCA6jB6W5cFyxxiAgVfPDD1-LGPcm_wMgS6JYOsYPKnIAUGY85KNpaJyrQlkvDB0ckeGG6AgJVYv0ZZ9RC7JZesyX127sPtPNV_CTDoZtmTrb4LTSoYkWDoL2nvlYYUmh3YwlwULeotfV5fpsfJc4Ni9Ux53XX7aYg9K2Zc_tk98p2g7-iSlg=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="274" data-original-width="516" height="340" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrBpoUxYCA6jB6W5cFyxxiAgVfPDD1-LGPcm_wMgS6JYOsYPKnIAUGY85KNpaJyrQlkvDB0ckeGG6AgJVYv0ZZ9RC7JZesyX127sPtPNV_CTDoZtmTrb4LTSoYkWDoL2nvlYYUmh3YwlwULeotfV5fpsfJc4Ni9Ux53XX7aYg9K2Zc_tk98p2g7-iSlg=w640-h340" width="640" /></a>
</p><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">(</span><span style="color: #00cc00; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">1PM</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">)
Thread 4 chunks of meat close together onto each skewer, and place on
wax paper. Use 2 skewers slightly apart so the meat will not twist
around. Lightly sprinkle with salt and pepper on both sides and smear
with Better Than Bullion roasted garlic. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Let
sit for </span><span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>45
mins</b></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">
to come to room temperature.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Preheat
oven to <b>325 degrees F.</b> </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhj7fpAXUDco9hgKT9EETE7kKVE9kyiUfOg_tDqizNdGc6kKIVoDcYE_UczkN_pHBob-r-1d6YE6v8-OYhCXz9qlfwkN97FCvfqVEEDLjqmFKnI9ti493ABANg955_xenUvUw93eHuULH_zgwCsQ6LX2lBn_HH5tejeBAer6A9614ol5asL-L73ujTC4g=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="182" data-original-width="576" height="202" src="https://blogger.googleusercontent.com/img/a/AVvXsEhj7fpAXUDco9hgKT9EETE7kKVE9kyiUfOg_tDqizNdGc6kKIVoDcYE_UczkN_pHBob-r-1d6YE6v8-OYhCXz9qlfwkN97FCvfqVEEDLjqmFKnI9ti493ABANg955_xenUvUw93eHuULH_zgwCsQ6LX2lBn_HH5tejeBAer6A9614ol5asL-L73ujTC4g=w640-h202" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">(</span><span style="color: #00cc00; font-size: x-large;"><span style="font-family: Verdana, sans-serif;">1:45PM</span></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">)
First, dust each skewerful with seasoned flour and shake the excess
off. Next, dip each skewer into the eggs, then dredge in breadcrumbs.
Place back on wax paper while you prepare the rest.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Let
stand </span><span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>for
15 minutes! No cheating on this!</b></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">This
will let the coating adhere to the meat. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh25au5XwI4g9dL62HznY4gA4iy171rhylogAITdkeBzKK8C77itopJsXntXzQQqYPXhSBoNoduFNE-4vu3_CYcAGpBEKeh1_MHAcVGkfTk2fs1oXNxMKaW4-nhTfiuZchKeA8FK90Yn34ZMhLr1-KUrQOpz4-g45-cNRXXMKmVYd2vgUMl4cd1Yzrs7Q=s850" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="411" data-original-width="850" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEh25au5XwI4g9dL62HznY4gA4iy171rhylogAITdkeBzKK8C77itopJsXntXzQQqYPXhSBoNoduFNE-4vu3_CYcAGpBEKeh1_MHAcVGkfTk2fs1oXNxMKaW4-nhTfiuZchKeA8FK90Yn34ZMhLr1-KUrQOpz4-g45-cNRXXMKmVYd2vgUMl4cd1Yzrs7Q=w640-h310" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">(</span><span style="color: #00cc00; font-size: x-large;"><span style="font-family: Verdana, sans-serif;">2PM</span></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">)
Heat 2 TBS oil in a nonstick pan over medium-high heat. Once hot,
sear the breaded pork on each side </span><span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>until
nicely browned.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Arrange
skewers on the bed of onion, leaving a bit of space between each
skewer.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">(</span><span style="color: #00cc00; font-size: x-large;"><span style="font-family: Verdana, sans-serif;">2:25PM</span></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">)
Place in the preheated oven and bake for about </span><span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>1½
to 2 hours</b></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">,
or until pork is fork-tender.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Remove
the skewers from the oven when done and place on platter.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBYSSGrAGQ7y-_lXdsG1SAp5plDRh4R323vUJ38yEyP9-Yw5Mgjmfbbw7gh6mVklWd7zwWnnI1i1GoLAyejjTbLLX-bOwikxJIqZlX9OMqlWtxXeE34b1VnDjkoNNXOC0t_En7f4_F-oHUHju1b7Lj5ARtuHrtcRR7NNNEe7z7FUePzcYovY-JJh68ng=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="269" data-original-width="576" height="298" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBYSSGrAGQ7y-_lXdsG1SAp5plDRh4R323vUJ38yEyP9-Yw5Mgjmfbbw7gh6mVklWd7zwWnnI1i1GoLAyejjTbLLX-bOwikxJIqZlX9OMqlWtxXeE34b1VnDjkoNNXOC0t_En7f4_F-oHUHju1b7Lj5ARtuHrtcRR7NNNEe7z7FUePzcYovY-JJh68ng=w640-h298" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">This
should give time to make mashed potatoes, gravy, and zap a green
veggie.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"> <span style="font-family: Verdana, sans-serif; font-size: x-large;">Enjoy!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">For
our music: </span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=seB5BYvkMXk"><span style="font-family: Verdana, sans-serif;">https://www.youtube.com/watch?v=seB5BYvkMXk</span></a></u></span></span><span style="font-family: Verdana, sans-serif; font-size: x-large;">
1930: 78rpm Puttin on the Ritz </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">So
happy to be serving my Master Indy</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; page-break-before: always;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><p>
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUgdb2oE_psA3JV4-X-fn1CcscL3f_8N6NpMML70mTi7xdnv3boPvKTv-FGrNnpOuMag2uITD4qTkKpepHXcywIq99knMcATWiVIb-uPx6ufW-RVSi-aFUfZ3BzdaxYSlQNPR2v6LjEmVcIYFsUYtf2NUHu2gj7pzcoLaUp4ICDpGB0fW3AlBpXwSGJA=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUgdb2oE_psA3JV4-X-fn1CcscL3f_8N6NpMML70mTi7xdnv3boPvKTv-FGrNnpOuMag2uITD4qTkKpepHXcywIq99knMcATWiVIb-uPx6ufW-RVSi-aFUfZ3BzdaxYSlQNPR2v6LjEmVcIYFsUYtf2NUHu2gj7pzcoLaUp4ICDpGB0fW3AlBpXwSGJA" width="320" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-75596738520504858572022-01-12T07:02:00.007-08:002022-01-12T07:09:52.393-08:00Judge Braxton Craven Oven Baked Chicken Breast<p style="margin-bottom: 0in;"></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Tonight's
recipe was named to honor an important federal Judge whose 1964
opinion was an important step in the fight for LGBT rights. Read
about it for interesting dinner conversations.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiB_Hx2_06di8Xojl_vnvyVhhw7CxEB9hiY9SS7WiT8m1CCvEFPyyQba24m4vHbmVVYHu9lZgUhSqD-vSQN7waXJXFSiKCaBinVWIvk3sHc44PkNfo_h7YohBYEysrGWsh1R-n5NhNNCd9OJCrwOTGlrJ-Ujm1P1WOWZ9w1O3dJmE0rperwGUMtWYDYpg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="576" height="414" src="https://blogger.googleusercontent.com/img/a/AVvXsEiB_Hx2_06di8Xojl_vnvyVhhw7CxEB9hiY9SS7WiT8m1CCvEFPyyQba24m4vHbmVVYHu9lZgUhSqD-vSQN7waXJXFSiKCaBinVWIvk3sHc44PkNfo_h7YohBYEysrGWsh1R-n5NhNNCd9OJCrwOTGlrJ-Ujm1P1WOWZ9w1O3dJmE0rperwGUMtWYDYpg=w640-h414" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Here
is a simple yet very juicy recipe for roasting chicken breasts. A
touch of sweet, a touch of heat. It should be a big hit from your
kitchen.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgml0OQVM3bPvYotC9fc_S3TluIzCUBw1XFEEucibwSxWkV_FjeHU2q4wp4Si2-oqrRKlwbl3UOkRy9cTp_xeJCBVBZI4hgPSNSOZ-UBRe-pJ8pbrk7lHpEP-RhIGgZ7s_CvqahzZKRO9PcD6Ytt54l8kG43pAKNGtc8aOR1EwL0F00_cXDz4OFeDz0Q=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="212" data-original-width="516" height="262" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgml0OQVM3bPvYotC9fc_S3TluIzCUBw1XFEEucibwSxWkV_FjeHU2q4wp4Si2-oqrRKlwbl3UOkRy9cTp_xeJCBVBZI4hgPSNSOZ-UBRe-pJ8pbrk7lHpEP-RhIGgZ7s_CvqahzZKRO9PcD6Ytt54l8kG43pAKNGtc8aOR1EwL0F00_cXDz4OFeDz0Q=w640-h262" width="640" /></a>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Ingredients</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">4
TBS brown sugar, packed </span>
</p><span style="font-size: x-large;">
</span><div dir="LTR" id="Section1">
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1½
tsp paprika</span></p>
</div><span style="font-size: x-large;">
</span><div dir="LTR" id="Section2">
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
tsp Old Bay seasoning</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">1
tsp salt</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">¼
tsp black pepper, to taste</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">½
tsp garlic powder</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">½
tsp onion powder</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">4
large chicken breasts (7oz each)</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">4
TBS butter</span></p>
<p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">½
tsp Better Than Bullion roasted garlic</span></p>
</div><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Directions:</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-0"></a></span>
<span face="Tahoma, sans-serif" style="font-size: x-large;">Preheat
oven to </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>425°F</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Most
recipes will have you pound out the white meat, here we prefer to
slice the beasts side-wise like opening a hot dog bun. Leaving each
piece about ¾ inch thick and still very juicy.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Make
sure your fillets are all the same thickness to ensure even cooking.</span></p><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJ4q8IBeKWIM9aC3wMptzGnCK67SSuw277G1hxEnOUVqRSN_5dD5T0WcUZ3kSNvqVqDg09GxzSx-PNDDhYaMSqVZwJIi_23BUGvMeuJbUw_ZSO1IO3fjVZgozUphY4OaHkYpXLX1twfoZbnmDS4wZsUwWgojJ1Dw7jzugfSsEku1eTDllF6_y6NRjGCg=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="359" data-original-width="516" height="446" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJ4q8IBeKWIM9aC3wMptzGnCK67SSuw277G1hxEnOUVqRSN_5dD5T0WcUZ3kSNvqVqDg09GxzSx-PNDDhYaMSqVZwJIi_23BUGvMeuJbUw_ZSO1IO3fjVZgozUphY4OaHkYpXLX1twfoZbnmDS4wZsUwWgojJ1Dw7jzugfSsEku1eTDllF6_y6NRjGCg=w640-h446" width="640" /></a></p><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"> Combine
sugar, paprika, Old Bay, powders, salt and pepper in a large bowl.
Press each piece into the mixture on both sides to coat well. Let sit
while oven pre-heats.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJ9Hd-iKGatxebNW389GVBY77dkiC2rf16df80xCWM9o-pHn_HSwFTLEAuFguViVcdFHAk3Ai-DIqON1kdONhIXeAarY-UialdUTycan-kZ2aKZOT9VAtJG-R3KT3mL9MruzvbgIBicQRxeod_O3h02r0R7Dm_PgJtYUrysfIdqneBVXNQH_mhK6Geyg=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="231" data-original-width="516" height="286" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJ9Hd-iKGatxebNW389GVBY77dkiC2rf16df80xCWM9o-pHn_HSwFTLEAuFguViVcdFHAk3Ai-DIqON1kdONhIXeAarY-UialdUTycan-kZ2aKZOT9VAtJG-R3KT3mL9MruzvbgIBicQRxeod_O3h02r0R7Dm_PgJtYUrysfIdqneBVXNQH_mhK6Geyg=w640-h286" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Melt
the butter in microwave and add the better than bullion and mix well.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">This
is a good time to start the green vegetables, either green beans or
broccoli. In a large bowl microwave the frozen vegetables for only
1:40 on HIGH. Sprinkle with salt, garlic powder, and a pinch of
sugar. Add some olive oil and mix well. Pour out on a foil lined
baking sheet.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-3"></a></span>
<span face="Tahoma, sans-serif" style="font-size: x-large;">Line
a baking pan with aluminum foil. Add the chicken and pat on any
remaining powder mix Drizzle the chicken with the melted garlic
butter. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-4"></a></span>
<span face="Tahoma, sans-serif" style="font-size: x-large;">Bake
chicken along side of the vegetables in preheated oven for </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>25
minutes</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">,
or until internal temperature is </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>165°F
</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">using
a meat thermometer. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Remove
the green vegetable. Turn oven to broil and let cook for </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>2
– 3 minutes</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
until golden and crisp.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-6"></a></span>
<span face="Tahoma, sans-serif" style="font-size: x-large;">Remove
pan from oven, transfer chicken to serving plates and let rest for </span><span face="Tahoma, sans-serif" style="font-size: x-large;"><b>5
minutes</b></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
before serving.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-8"></a></span>
<span face="Tahoma, sans-serif" style="font-size: x-large;">To
serve, drizzle pan juices over the chicken and garnish with freshly
chopped parsley.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.1in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Fix
some brown rice as a side with the green vegetable. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIpJMk--rmwagCSX3o_w-7pJJEuI_gXgaaZLPX7VNIf-kK8ZcBpG2ZIv1uflsDpmGjHb9caF-EvdFZ7uf9897DVzy-QibyYbxNNjwyTP2JGcqAVY-7vXHaDAj5_0gXaBtmIj8_lZLidqQniBaNVI9OcUXD_so2AfdIXOjwb8AABUlcqLfcFPtkz2rSWA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="576" height="448" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIpJMk--rmwagCSX3o_w-7pJJEuI_gXgaaZLPX7VNIf-kK8ZcBpG2ZIv1uflsDpmGjHb9caF-EvdFZ7uf9897DVzy-QibyYbxNNjwyTP2JGcqAVY-7vXHaDAj5_0gXaBtmIj8_lZLidqQniBaNVI9OcUXD_so2AfdIXOjwb8AABUlcqLfcFPtkz2rSWA=w640-h448" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">For
our music tonight from <b>1964:</b>
</span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=D7f9hsFrKUY"><span face="Tahoma, sans-serif">https://www.youtube.com/watch?v=D7f9hsFrKUY</span></a></u></span></span><span face="Tahoma, sans-serif" style="font-size: x-large;">
Little Old Lady From Pasadena</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">So
happy to be serving my Master Indy.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span face="Tahoma, sans-serif">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span face="Tahoma, sans-serif"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span face="Tahoma, sans-serif" style="font-size: x-large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGa1EqRhjoYyNKuGX7msweY72HuGsEN_kN2VsbGEqXfaW6PRF4CW41l45eQFP0g_-Bc4QR1ZkBquqjO49h8DsP7yLqsehVr8-C6QVZ3rfC4ne2U7Z7LSv71KEKxypNkS5e8C5RKuAK_woZPpzNjhEnqTQB_fhLysdf24C-e8L7y9ZoiCW1Izr1n1M54A=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGa1EqRhjoYyNKuGX7msweY72HuGsEN_kN2VsbGEqXfaW6PRF4CW41l45eQFP0g_-Bc4QR1ZkBquqjO49h8DsP7yLqsehVr8-C6QVZ3rfC4ne2U7Z7LSv71KEKxypNkS5e8C5RKuAK_woZPpzNjhEnqTQB_fhLysdf24C-e8L7y9ZoiCW1Izr1n1M54A" width="320" /></a></div><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"> </span></p><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">==================== </span></p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKHbPtRiRKApBX_F_5Cq_41inTja33VhM1rT8WplKX3_2XA321XGt4FxNww6_NNRQJQipQkf56NogHOjVGhFgJ4KbNybzR0z-Pk6YTsMQFKS2X81exURW9t1hAx7uALLteD7tA-8Y8L4y_k-YhFNuYAU89HT5THWlET4jpbbxUqIfNUVWqDKQHdeZmjQ=s275" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="275" data-original-width="200" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKHbPtRiRKApBX_F_5Cq_41inTja33VhM1rT8WplKX3_2XA321XGt4FxNww6_NNRQJQipQkf56NogHOjVGhFgJ4KbNybzR0z-Pk6YTsMQFKS2X81exURW9t1hAx7uALLteD7tA-8Y8L4y_k-YhFNuYAU89HT5THWlET4jpbbxUqIfNUVWqDKQHdeZmjQ=w465-h640" width="465" /></a></div><p style="line-height: 150%; margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Born
in Lenoir, North Carolina, <b>J.
Braxton Craven </b>received
a Bachelor of Laws from Harvard Law School in 1942. He was in a
private practice of law until 1956. Governor Luther Hodges appointed
him a special judge of the North Carolina Superior Court, where he
served from 1956 to 1961.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Craven was nominated by
<b>President John F. Kennedy</b>
on July 24, 1961, to the United States District Court for the Western
District of North Carolina. He served as Chief Judge from 1962 to
1966. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Craven was latter
nominated by President Lyndon B. Johnson to the United States Court
of Appeals for the Fourth Circuit where he served until his death in
1977. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It was during his tenure
as Chief Judge of the Western District of North Carolina that he
struck a blow for LGBT rights that set in motion a slow change in
attitudes. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Have you never heard of
it? Well here is how it played out five years before the Stonewall
Uprising.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><span style="font-weight: normal;">January
8, 1962, </span><b>Max
Perkins</b> and <b>Robert
McCorkle </b>were
arrested in Charlotte, North Carolina, on the charge that they “did
unlawfully, willfully, maliciously and feloniously commit the
abominable and detestable crime against nature with each other.”
This is the North Carolina statute that they were arrested under in
1962, a 429-year-old law carried over from England, which was only
slightly changed in 1869 to remove the death penalty. </span>
</p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEimZgbqpzbgLE_sRu9u06YVrg75O9TDHdf4LQnkD5OVp2AC6RvkIzMmFqhR_ApLsW152m52DFCwIvaABMZ7YHoVhIkykyMAhEwwO2fvMg-bCN4rkQW6J6TivPgVA47Ytut2fL5zFUiI1Mx0znRXTFCEnBL45OlFhQIGVON8ir4JtZJKsYZLoxsKge4qyw=s960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="641" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEimZgbqpzbgLE_sRu9u06YVrg75O9TDHdf4LQnkD5OVp2AC6RvkIzMmFqhR_ApLsW152m52DFCwIvaABMZ7YHoVhIkykyMAhEwwO2fvMg-bCN4rkQW6J6TivPgVA47Ytut2fL5zFUiI1Mx0znRXTFCEnBL45OlFhQIGVON8ir4JtZJKsYZLoxsKge4qyw=w268-h400" width="268" /></a></div><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Robert
McCorkle pleaded no contest and received the minimum sentence under
the archaic law of <b>5
to 7 years in prison</b>.
Perkins, however pleaded innocent. The jury found Perkins guilty, and
the same judge who sentenced McCorkle earlier to 5 to 7 years
sentenced Perkins to <b>20
to 30 years</b> in
prison. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Perkins
appealed and the case went to Federal Court, and on October 5, 1964,
<b>Federal Judge J.
Braxton Craven </b>ruled
that Perkins was wrongly convicted. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">This
was nearly unprecedented at the time!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigIpJY3xtam3bjflPnMeMHdWZoctIsajMfy3HRDL7-zClK4UttMHYGFZXaIQaEtTjnQgWHOrv0_SnD1fr8Wqr5n3lLl5xw5eDJPAC19tuPe-b3cNoQydDM2T3JmsjpBrbmFtAZ6z3EFrvd6AxaCDJkV0gX0LQLqwpJ80HoVM-W-bz1BTCyEmaRDoy6ig=s225" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="224" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEigIpJY3xtam3bjflPnMeMHdWZoctIsajMfy3HRDL7-zClK4UttMHYGFZXaIQaEtTjnQgWHOrv0_SnD1fr8Wqr5n3lLl5xw5eDJPAC19tuPe-b3cNoQydDM2T3JmsjpBrbmFtAZ6z3EFrvd6AxaCDJkV0gX0LQLqwpJ80HoVM-W-bz1BTCyEmaRDoy6ig=w637-h640" width="637" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Maxine
Doyle Perkins</b>, who
was referred to in the court and media as a “homosexual,” a
“transvestite,” a “female impersonator,” and a man (“Max”)
who dressed like a woman, was arrested and convicted for engaging in
oral sex with <b>Robert
McCorkle</b> in
Charlotte. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Judge
Craven found that if the statute outlawing the “detestable crime”
was a new one, it would be unconstitutionally vague. Craven also
found that the specific crime being outlawed was “buggery”;
Perkins’s “detestable crime” was fellatio. He also found that
Perkins’s excessive punishment, when compared to McCorkle’s, was
obviously imposed because “his 'not guilty' plea <b>inconvenienced</b>
the court and that he was punished for it.”</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Judge
Craven ordered Perkins released before concluding in his official
opinion: </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> “Is
it not time to redraft a criminal statute first enacted in 1533? And
if so, cannot the criminal law draftsmen be helped by those best
informed on the subject — medical doctors — in attempting to
classify offenders? Is there any public purpose served by a possible
sixty year maximum or even five year minimum imprisonment of the
occasional or one-time homosexual without treatment, and if so, what
is it? Are homosexuals twice as dangerous to society as
second-degree murderers — as indicated by the maximum punishment
for each offense? Is there a good reason why a person convicted of a
single homosexual act with another adult may be imprisoned six times
as long as an abortionist, thirty times as long as one who takes
indecent liberties with children, thirty times as long as the drunk
driver — even though serious personal injury and property damage
results — twice as long as an armed bank robber, three times as
long as a train robber, ten times as along as one who feloniously
breaks and enters a store, and 730 times as long as the public
drunk? </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> These
questions, and others like them, need to be answered.” </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
the end Robert Perkins received a new trial and was found not guilty.
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
ruling in favor of Perkins, however, was not exactly a shining
example of gender or sexual enlightenment. After noting that “putting
Perkins into the North Carolina prison system is a little like
throwing Brer Rabbit into the briarpatch” since the “prison
environment…provides an outlet for the gratification of
sexually-deviate desires,” </span>
</p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3kzNGCKqfYQ0PVymVtXRmxI240pdjK9QoUdjQCDgyGKAtH1IV-6Fi-Idi-n7-UifeeuBMCZbDGAGmEZWDYgeU8Vy9X2lLAHUzvp6K1XmbCx20p6oTmnGjDHlbMXq_VVsYXggPGCDoAOMXma6Uq6bsdzPFRngLt4dEIyr9r24m1tupfaku5EO6WWdQfg=s960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="945" data-original-width="960" height="394" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3kzNGCKqfYQ0PVymVtXRmxI240pdjK9QoUdjQCDgyGKAtH1IV-6Fi-Idi-n7-UifeeuBMCZbDGAGmEZWDYgeU8Vy9X2lLAHUzvp6K1XmbCx20p6oTmnGjDHlbMXq_VVsYXggPGCDoAOMXma6Uq6bsdzPFRngLt4dEIyr9r24m1tupfaku5EO6WWdQfg=w400-h394" width="400" /></a></div><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Over
the next few decades more North Carolinians were arrested, charged,
convicted, and imprisoned for consensual crimes against nature
(same-sex and cross-sex). Although there were a significant number of
court challenges, the state’s law remained valid until 2003, when
the Supreme Court overturned sodomy laws in <i>Lawrence
v. Texas</i>. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">This
one event was part of what was becoming a slow change in public
opinion and legal rights. In our history of fighting for LGBT rights,
most of our victories were in the courtroom not the ballot box.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">We
should remember that at this time you could still be arrested for
looking the wrong way in the rest room. You could be beaten to death
and the murders set free with cheering, after entering a “homosexual
panic” defense. It has been a long dark journey. Let us not forget
those who played a part along the way. </span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_7f0Ndm15ucXlsdhVinE8mqtmfgOFEbBjHAyJkchYd9UaYQ2IA6N2JMBY1AgWtP_ERqEUqguRpQ9m7-kM7wm9P2yc6zFQmFzA2hburlzL0_VrxZCWpO6xHT5h1Si2jpUKU-2zOnIpPQQiKG5Dena88AyRRMUKejbDuLskX3y32SbcLYYlXtJQXeQ05A=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2666" data-original-width="4000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_7f0Ndm15ucXlsdhVinE8mqtmfgOFEbBjHAyJkchYd9UaYQ2IA6N2JMBY1AgWtP_ERqEUqguRpQ9m7-kM7wm9P2yc6zFQmFzA2hburlzL0_VrxZCWpO6xHT5h1Si2jpUKU-2zOnIpPQQiKG5Dena88AyRRMUKejbDuLskX3y32SbcLYYlXtJQXeQ05A=w640-h426" width="640" /></a></span></div>
<p></p><span style="font-size: x-large;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-60896877072582141942022-01-11T09:53:00.003-08:002022-01-11T09:53:25.453-08:00Bewitched Eggs <p>
</p><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSkCMQQrVvXnRxBKfZNv8GN2vmA4emf3FZzQDFxmRFw00e0T4ijp5uthvl1BkDsv7RRnytQeGMVmJivYLum9INzx-seCSbHk7dVfOD5h1yVODqBGijc2xnBADsPzZ1ygu7T4DzWnd7qm88ao27Q9uPg3audSW899yOc-Wj8sdCR3FaEHa_p0yuyVGO7g=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="322" data-original-width="576" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSkCMQQrVvXnRxBKfZNv8GN2vmA4emf3FZzQDFxmRFw00e0T4ijp5uthvl1BkDsv7RRnytQeGMVmJivYLum9INzx-seCSbHk7dVfOD5h1yVODqBGijc2xnBADsPzZ1ygu7T4DzWnd7qm88ao27Q9uPg3audSW899yOc-Wj8sdCR3FaEHa_p0yuyVGO7g=w640-h358" width="640" /></a>
</p><span style="font-size: x-large;"></span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><i>Here
is a different take on this classic finger food that will stand out
in any pot luck or game night.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfztm1vhv26FH6IoZFV5uFx2K7u8Qb3R2-KGiazJfozSA4xtQvTwrOkkp1Q5pMNCqxLjSYIzDnqpTPg2-9vzLxpjHHo2c7f4leLCaxKh6s1VTuzKIXAW8u2Flu3MCSZH_6vQ_nAWPw6JgCMh1vh0GlNod9xq3a1mmoliyoownkG7Ry6r-ou3lzcJ_sNQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="516" height="384" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfztm1vhv26FH6IoZFV5uFx2K7u8Qb3R2-KGiazJfozSA4xtQvTwrOkkp1Q5pMNCqxLjSYIzDnqpTPg2-9vzLxpjHHo2c7f4leLCaxKh6s1VTuzKIXAW8u2Flu3MCSZH_6vQ_nAWPw6JgCMh1vh0GlNod9xq3a1mmoliyoownkG7Ry6r-ou3lzcJ_sNQ=w640-h384" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">6
hard cooked eggs, shelled and cut in half but the yolks left in.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">3
TBS mayonnaise</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp “Better Than Bullion” roasted garlic (or ½ tsp garlic
powder)</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
- 3 slices bacon </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp bacon seasoning</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Directions:</b></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Use
your favorite method of hard boiling eggs, except stop just </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><b>30
seconds</b></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">
before normal for hard cooked. This should let the yolks remain a
little “gummy” and a bit darker without endangering the shelling
process. If you have troubles with this, just go ahead and fix them
normally.</span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEh5gjCM1A8tWVfN7gUDGIxrgP0yUAIeMBnMKLwBAkLbqhio4M3siLXmmtkrNYKOL70An1mVZyoUEh8Dqn_SeX_iVDcTj09aqu7rewJ5oz_bk_CJ4XwlaatYP6rjgCgCoKjI7LfCEYhrlN6z2LnrtIik5pY6Hsu0s0fhkndBjIzeAPaOkZU18Sl5avWXYw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="355" data-original-width="576" height="394" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5gjCM1A8tWVfN7gUDGIxrgP0yUAIeMBnMKLwBAkLbqhio4M3siLXmmtkrNYKOL70An1mVZyoUEh8Dqn_SeX_iVDcTj09aqu7rewJ5oz_bk_CJ4XwlaatYP6rjgCgCoKjI7LfCEYhrlN6z2LnrtIik5pY6Hsu0s0fhkndBjIzeAPaOkZU18Sl5avWXYw=w640-h394" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">When
shelled, cut in half to cool but leave the yolks in the whites.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHDbIEA-EW_ElD80TmIiILvMtnaZaLeupZATCq_Mu3R2TsuTV7S_IAqL9LVKjlSV45vmVcGPHj0Rdr2f0CYmKq0F467Bf1K37WFslVn-BCNxeD4Qbeuk3_4obQ_xBrx0nVaEhakVmXvtePgh2-D4Bq4n57ojlW8i666TE-mcTEWVR-97TSSMrmiC2Icw=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="254" data-original-width="516" height="316" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHDbIEA-EW_ElD80TmIiILvMtnaZaLeupZATCq_Mu3R2TsuTV7S_IAqL9LVKjlSV45vmVcGPHj0Rdr2f0CYmKq0F467Bf1K37WFslVn-BCNxeD4Qbeuk3_4obQ_xBrx0nVaEhakVmXvtePgh2-D4Bq4n57ojlW8i666TE-mcTEWVR-97TSSMrmiC2Icw=w640-h316" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Cook
up the slices of bacon. I wrap them in paper towels and microwave for
1:40 on high, but again play and find just how you like the bacon.
Let cool and slice into tiny pieces about ¼ inch wide.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEhD7__NZN8s9UIKq9pmt8kIAGo1IRiF39xrQWvu5ISQ8GHxDptPtSo9MMdz95OtT6UnandW_xe4eAIpmKR3oU7d7NvrM7MJBgkVKdhY7SB_LpmxZbg1V6ZMvoPYZ_PJcDJmrSpbRRLoMcddqBWZpbHQFiLutWor09y2dCKzZt9FY8dC4kWMtE9t4JTZwQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="280" data-original-width="516" height="348" src="https://blogger.googleusercontent.com/img/a/AVvXsEhD7__NZN8s9UIKq9pmt8kIAGo1IRiF39xrQWvu5ISQ8GHxDptPtSo9MMdz95OtT6UnandW_xe4eAIpmKR3oU7d7NvrM7MJBgkVKdhY7SB_LpmxZbg1V6ZMvoPYZ_PJcDJmrSpbRRLoMcddqBWZpbHQFiLutWor09y2dCKzZt9FY8dC4kWMtE9t4JTZwQ=w640-h348" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">In
a small bowl mix the mayonnaise and the garlic. (It is now aioli!)</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Using
a spoon scoop out the aioli and scrape it on top of the egg. It
should fit nicely mounded. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Sprinkle
with the pieces of bacon and dust with the bacon seasoning.</span></p><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3D3fAIFpSnR1omxk6B2BPmCPj2BViNijrg7EZBwD4KDceUxXoyAiMt9Zz7hc468Dka-cYvbJ3ITH_wwOP4wZS-JHcZsX7d3yQkjqc9wp26Cn9RUSVorjsyd5Q1Fkmx-fbiAR0jO1nhdACLAt7Vy79WdcccGSaK8K-cIJeDgTysX3IizzlVPh1Lx4r_g=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="266" data-original-width="516" height="330" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3D3fAIFpSnR1omxk6B2BPmCPj2BViNijrg7EZBwD4KDceUxXoyAiMt9Zz7hc468Dka-cYvbJ3ITH_wwOP4wZS-JHcZsX7d3yQkjqc9wp26Cn9RUSVorjsyd5Q1Fkmx-fbiAR0jO1nhdACLAt7Vy79WdcccGSaK8K-cIJeDgTysX3IizzlVPh1Lx4r_g=w640-h330" width="640" /></a></span></p><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> It
is just that easy!</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;">~~~~~~~~~~~~~~~~~~~<br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Now
if you were making the old fashioned deviled eggs you would have
removed the yolks and mixed in mayo and mustard, and maybe some
pickle relish and spooned this into a small zipper bag. Then cut of
just the tip of a corner and used this to pipe the mixture into the
egg whites. No muss, no fuss.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">If
you like you could even experiment with different types of mixtures.
Say one batch you brown up ½ cup of loose sausage or less, and add ¼
cup of shredded Gouda cheese or less mix with cream cheese instead of
mayonnaise. Dust with oregano. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">If
your tastes go for spicy, mix in finely cut jalapeno peppers, stone
ground mustard and dust with cayenne. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">How
about a Philly taste with browned onions cut up with a touch of
shredded deli roast beef and provolone cheese. Dusted with season
salt. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Get
the ideas flowing. Take a favorite dish, use 2 components finely cut
and mix into the yolk mixture, maybe this time use plain Greek style
yogurt... Dust with a seasoning that fits with the dish.</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Experiment!
Eggs are not that expensive and you might be surprised what you'll
come up with. </span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Above
all have fun in the kitchen. Sing! It does make the food taste
better!</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: <span style="font-family: Tahoma, sans-serif;"><a href="https://www.youtube.com/watch?v=ubjBU62aWbo">https://www.youtube.com/watch?v=ubjBU62aWbo</a>
Norman Sue Thompson </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White</span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3FaFCa_ghp4fhcIcrCGeigoapaK_zXv-AZmgRy1_M4p5qFJ1RO69Uaq3yPnzMpitzuaDfOZZ06nXsWxw0NbQfqP7o4-0_64SffU3bQ_e4OsBhu-B-2FIBa1kfd7SJiLDsEU_a7H2pAdRMs6qvAKYIhO2G9Agn78JSG6FgSlricSVQQH2-y_-Uy1LhIw=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3FaFCa_ghp4fhcIcrCGeigoapaK_zXv-AZmgRy1_M4p5qFJ1RO69Uaq3yPnzMpitzuaDfOZZ06nXsWxw0NbQfqP7o4-0_64SffU3bQ_e4OsBhu-B-2FIBa1kfd7SJiLDsEU_a7H2pAdRMs6qvAKYIhO2G9Agn78JSG6FgSlricSVQQH2-y_-Uy1LhIw" width="320" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-3880947826487272232022-01-09T19:19:00.007-08:002022-01-09T19:19:32.091-08:00I Dream of Creamy Chuck Roast<p>
</p><p style="margin-bottom: 0in;"></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Melt-in-your-mouth
beef with creamy mushroom gravy. This recipe is super easy to throw
together either in the oven or slow cooker. Everyone needs a chuck
roast in their life, and this creamy mushroom beef chuck roast is
everything! </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhM5fJEy1sUuBoVayVbZhWM8ND2uwm5yYHQu-HYlvXiEwX6hLusbQHmY_giGNY3GK8eOLNZ1jYykGxDzSAwxSWJNEs83TmiOKIcCJkhKDP1dv7q3UPP2UCPMxxtZrAAMPaexagcW6HKIA7lpibiQ_i-3pnfAD2tJVrrrdSn1jlosXlOdIrRqRsyDnilUA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="576" height="392" src="https://blogger.googleusercontent.com/img/a/AVvXsEhM5fJEy1sUuBoVayVbZhWM8ND2uwm5yYHQu-HYlvXiEwX6hLusbQHmY_giGNY3GK8eOLNZ1jYykGxDzSAwxSWJNEs83TmiOKIcCJkhKDP1dv7q3UPP2UCPMxxtZrAAMPaexagcW6HKIA7lpibiQ_i-3pnfAD2tJVrrrdSn1jlosXlOdIrRqRsyDnilUA=w640-h392" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i><span style="font-weight: normal;">Serve
with a side of English roasted potatoes and a green vegetable and you
have a dinner fit for the best of English Beef eaters! </span></i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgoTgsF8QZna3jIq4jlKGp8gsvjsqPiGkWmkZqKG9-y5BiIb0kFd-QzxBKiqCHqR0lOjXdAxALlk2zTAVOxdlUTSwrfZUNvLzr1iXNbIjpPpUWmwiZFDWfMCqalUS1Ht3MxRIG2Yepha8s5pCj1u4EIGX7AHp82FmcQEeZbBzaU3GBzj9PCxQH_U4do_w=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="276" data-original-width="576" height="306" src="https://blogger.googleusercontent.com/img/a/AVvXsEgoTgsF8QZna3jIq4jlKGp8gsvjsqPiGkWmkZqKG9-y5BiIb0kFd-QzxBKiqCHqR0lOjXdAxALlk2zTAVOxdlUTSwrfZUNvLzr1iXNbIjpPpUWmwiZFDWfMCqalUS1Ht3MxRIG2Yepha8s5pCj1u4EIGX7AHp82FmcQEeZbBzaU3GBzj9PCxQH_U4do_w=w640-h306" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients: </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">3
lbs chuck roast</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
large yellow onion, chopped</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
jar mushrooms</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">(1)
tsp better than bullion beef flavor</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
¼ c. beef broth</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">(1)
10.75 oz. can of cream of celery soup</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">(1)
10.75 oz. can of cream of bacon soup</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><strong>How to make Creamy Mushroom Beef Chuck Roast</strong></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Wipe
out the slow cooker and spray lightly.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Thinly
slice the onion and lay it in the bottom of the slow cooker as a bed.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbmEMlpJDYhxWWz-mmUgdFixcV9soAKd3WGz2GFTVaWdxNlnATP3V6Q-RpoQSiYMHHzc1DCNGpdgA3o6P53Gu7xbGsfh6JTIrt1KOwxO3Fc46KhT7r-6sLk2O-hWWcRqzPXnDopipd7RB6KuIdG6lk5SVqAfOead-zM8dfKs2QhV4YXXtqwcmlG-iq_A=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="576" height="468" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbmEMlpJDYhxWWz-mmUgdFixcV9soAKd3WGz2GFTVaWdxNlnATP3V6Q-RpoQSiYMHHzc1DCNGpdgA3o6P53Gu7xbGsfh6JTIrt1KOwxO3Fc46KhT7r-6sLk2O-hWWcRqzPXnDopipd7RB6KuIdG6lk5SVqAfOead-zM8dfKs2QhV4YXXtqwcmlG-iq_A=w640-h468" width="640" /></a>
</p><span style="font-size: x-large;"></span><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Heat
the olive oil in a skillet. Once the oil is hot, add the chuck roast
in the skillet and cook all sides until brown. </span></p><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikME36g6A-cKSLWl-Qz2CdYlVqQmxPriTVtaf_uSAA8ojnQhAR-SDxbirFBMsvCJQaNqJwDg8sg1j50JehVMUmENGpfYFQzTwEx5KwclRCaJOXRzJNxlGTBkDlC5CXCN6rLqBZQn_9stqZwrZuqHnrvqM4TDGWN9uGNdGspxJ7SiIfehU_5UPiyXANGg=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="282" data-original-width="576" height="314" src="https://blogger.googleusercontent.com/img/a/AVvXsEikME36g6A-cKSLWl-Qz2CdYlVqQmxPriTVtaf_uSAA8ojnQhAR-SDxbirFBMsvCJQaNqJwDg8sg1j50JehVMUmENGpfYFQzTwEx5KwclRCaJOXRzJNxlGTBkDlC5CXCN6rLqBZQn_9stqZwrZuqHnrvqM4TDGWN9uGNdGspxJ7SiIfehU_5UPiyXANGg=w640-h314" width="640" /></a></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> Put
the chuck roast into the cooker. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnBtvFNa-QtV1rzxpXXbQ8RKcSbXXdoROCVsD9TOF-Kagn0A_tPx0bxhHVQ4Tf59dEZqb7lke0KIvBecq1Ljgkc_XVG3Bm3a9-ynapw2FA2yS_--5LWZyOvMbNNnCsvDcbEE49NVP5PqyZAOKSQpEMU1NT98gBicehmhhCuDY7Y_LffOd_cGae5vt4aw=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="335" data-original-width="516" height="416" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnBtvFNa-QtV1rzxpXXbQ8RKcSbXXdoROCVsD9TOF-Kagn0A_tPx0bxhHVQ4Tf59dEZqb7lke0KIvBecq1Ljgkc_XVG3Bm3a9-ynapw2FA2yS_--5LWZyOvMbNNnCsvDcbEE49NVP5PqyZAOKSQpEMU1NT98gBicehmhhCuDY7Y_LffOd_cGae5vt4aw=w640-h416" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Combine
the soups, bullion and broth until smooth, then pour this over the
chuck roast.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Cover
and let cook on LOW for for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>6
hours.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Add
the mushrooms to the cooker at the 6 hour mark. Recover and cook for
an additional 1-2 hours until roast is pull-apart tender. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">This
is a good time to start the potatoes and green beans!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Roasted
English Potatoes </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">6
Medium Starchy Potatoes (Yukon Gold) </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">3
Tbs butter flavored Crisco shortening stick </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp Salt </span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Directions:</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Preheat
the oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>400
degrees.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Prepare
the pans, lined with foil and sprayed lightly.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmR3TdFozOGLjdtx5GaVe0uoyyYQEmoxYYXN8zBVbc140MF1UzcGUrk3pmFQ3PR4YRUPPAdC76H5jgI50-hU6OOy6s_kSjbNRhuOERqE1_Y_MF7nCrcuxVJtAbdYtW0HidFwJzixQkxkm0_s3g4fAz17oWte4jsV6pWgFe5uTxuoQ2I6n5aC3MV1lHTA=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="266" data-original-width="516" height="330" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmR3TdFozOGLjdtx5GaVe0uoyyYQEmoxYYXN8zBVbc140MF1UzcGUrk3pmFQ3PR4YRUPPAdC76H5jgI50-hU6OOy6s_kSjbNRhuOERqE1_Y_MF7nCrcuxVJtAbdYtW0HidFwJzixQkxkm0_s3g4fAz17oWte4jsV6pWgFe5uTxuoQ2I6n5aC3MV1lHTA=w640-h330" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">Add
the shortening to one pan and place in a </span><span style="font-family: Tahoma, sans-serif;"><b>400
degree</b></span><span style="font-family: Tahoma, sans-serif;">
oven to melt and heat.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXB-g_Rvqk9QjJgAP7s0JkHxDKM1M8jJil5okY8psXGoI5D6PpaBx4I_uBHHvdNK31WStvDekYKxB4xWUMOkGHCNgV2GnqMbBCDNkllBg1tmd2jBki7cNEM58FWZ5RaSu6gVJZXiWKZEyu0K-YNuG64XG8X3RjigxDKLsWom9Lqm2DS4YAggkY5jeKHw=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="516" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXB-g_Rvqk9QjJgAP7s0JkHxDKM1M8jJil5okY8psXGoI5D6PpaBx4I_uBHHvdNK31WStvDekYKxB4xWUMOkGHCNgV2GnqMbBCDNkllBg1tmd2jBki7cNEM58FWZ5RaSu6gVJZXiWKZEyu0K-YNuG64XG8X3RjigxDKLsWom9Lqm2DS4YAggkY5jeKHw=w640-h360" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Wash,
peel and cut the potatoes. Each should be about ¾ to 1 inch in size.
Place in a large microwave safe bowl, loosely cover with plastic
wrap. Cook on high about 6 mins.</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>
</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">until
the outside of the potatoes become soft. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXgIfFJGRTwqnoS4l08pmWXdSRBHsW89Plx6Q9bT5DqasjVxs1LJGIGnVYN_tRnbDLcYvgEd2EnUuMLCpcwy4kDBRnMJAGJ2OktWQwPAp6YUpDL_OHBpyHztWJBf3mBnPWIP9VdYpAQ7f8lv2GGp9miztRaiLE6yNCw8XpJbjLTNRuc7E6iXkDvQ04Pw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="576" height="370" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXgIfFJGRTwqnoS4l08pmWXdSRBHsW89Plx6Q9bT5DqasjVxs1LJGIGnVYN_tRnbDLcYvgEd2EnUuMLCpcwy4kDBRnMJAGJ2OktWQwPAp6YUpDL_OHBpyHztWJBf3mBnPWIP9VdYpAQ7f8lv2GGp9miztRaiLE6yNCw8XpJbjLTNRuc7E6iXkDvQ04Pw=w640-h370" width="640" /></a>
</p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Drain
the potatoes in a colander and leave to dry while the oven preheats.
They should be well drained.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Shake
the colander to rough up all edges of the potatoes. This is an<b>
important step </b>of the process, shake well.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjj199XvWIG7i8jXs4DdOuGCiyuN8fApSsg3JrWEahYW0waCHrLExcoglZAlNpueCUfBVAcTpJMVE0vXDx5tBr29-34CVKZ-9xCJ4m_HCRLr95mSZ7tIGoZGgJdTWD43NhlFfbBJ3TieNc2YLbo_XmjAj7vhEBTgfD9bq9DLVlIHruJrUCcOGS_YzVPw=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="576" height="442" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjj199XvWIG7i8jXs4DdOuGCiyuN8fApSsg3JrWEahYW0waCHrLExcoglZAlNpueCUfBVAcTpJMVE0vXDx5tBr29-34CVKZ-9xCJ4m_HCRLr95mSZ7tIGoZGgJdTWD43NhlFfbBJ3TieNc2YLbo_XmjAj7vhEBTgfD9bq9DLVlIHruJrUCcOGS_YzVPw=w640-h442" width="640" /></a>
</p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Carefully
add the potatoes to the baking dish with the </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>400
degree</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
grease. </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>Pour
them away from you as it can really splash and burn! </i></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Season
with salt. Use a spoon to coat everything well. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Roast
the potatoes in a </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>400F</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
oven for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>1
hour and 10 minutes. Note </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">after
about </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>35
mins turn</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
the pan and shake to toss the potatoes around. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">This
should produce a hard crusted potato that is soft and fluffy on the
inside.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7tDrGfsVK0foPA9l4qKC55UmPQujmStMwgy9o7sDUyalbAafYZD9g9o-BrSA5pXbSagI-RsbUhk-D0y5rC76da69afjwlRLO9MUaESdKhxrbwOQcFVBPVNeDewnRk4O4GafTCLGBSfXnkCn5Qy58Ix_qAnjjNJ0MN4CHRQjmLzDo4Vj6VK-jA1p5tOQ=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="516" height="452" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7tDrGfsVK0foPA9l4qKC55UmPQujmStMwgy9o7sDUyalbAafYZD9g9o-BrSA5pXbSagI-RsbUhk-D0y5rC76da69afjwlRLO9MUaESdKhxrbwOQcFVBPVNeDewnRk4O4GafTCLGBSfXnkCn5Qy58Ix_qAnjjNJ0MN4CHRQjmLzDo4Vj6VK-jA1p5tOQ=w640-h452" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Slide
in the green beans on the other pan to roast along side.</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Remove
and sprinkle with kosher salt. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4myXciK8HbUxVfvOd3q100RmtvVQNaVWx3xE3XUXb9UAzAgsG3OMIE1HK5Iex8xC1upNRRdWxOOa5JbPxkfAiGHirq29W5oktHRWFudRPHa_NQyKBjxfTbxGA5ZuunIsq0DMIZkPtXU9dOZRUMWtBf04FWrf_O_XlmYiSjKQ1GVKYZicN_rc6W6NrsA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="308" data-original-width="576" height="342" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4myXciK8HbUxVfvOd3q100RmtvVQNaVWx3xE3XUXb9UAzAgsG3OMIE1HK5Iex8xC1upNRRdWxOOa5JbPxkfAiGHirq29W5oktHRWFudRPHa_NQyKBjxfTbxGA5ZuunIsq0DMIZkPtXU9dOZRUMWtBf04FWrf_O_XlmYiSjKQ1GVKYZicN_rc6W6NrsA=w640-h342" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Carefully
transfer the beef to a platter. Dip out the gravy from the cooker
into a serving bowl to be spooned over. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><strong><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">Serve
with potatoes and green in separate bowls.</span></span></strong></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><strong><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">For
our music: </span></span></strong><span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=0udu4KYv1zI"><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">https://www.youtube.com/watch?v=0udu4KYv1zI</span></span></a></u></span></span><strong><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">
On The Street Where You Live</span></span></strong></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFQrzH9Eq3hqMHJGigo2apl6c--DKEDyi04SauRvd_czA1xC5GGMcRpM70oairgVDAzVRZL3YWypYkgZi3MNg6eNsjjBvoeMAeIujEFb-oQjEeXA7iIgMUcptzTmBn4atld7aLtanoQkEjK0R2hFAXLDZofJ9u8ScGCfsUReKgjDzsbHo68qLEd6n-nw=s320" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFQrzH9Eq3hqMHJGigo2apl6c--DKEDyi04SauRvd_czA1xC5GGMcRpM70oairgVDAzVRZL3YWypYkgZi3MNg6eNsjjBvoeMAeIujEFb-oQjEeXA7iIgMUcptzTmBn4atld7aLtanoQkEjK0R2hFAXLDZofJ9u8ScGCfsUReKgjDzsbHo68qLEd6n-nw" width="320" /></a></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7109308657508501614.post-13630774665430047362021-12-23T18:07:00.005-08:002021-12-23T18:07:54.814-08:00A Very British Christmas <p>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>So
many of our Christmas traditions come from England, I thought it
would be fun to do a British version. However modern yuletime meals
are nearly identical to our Thanksgiving. So lets make believe!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigw_WxFO0ehPjGGdNlN8HUxtRszHZlGUJft3tRxB6ohvGBf9ko_feA5Bua_-QhRF1Esf9CmSwnrKXjOd4n4LlTpsuMw53V3t28EsBPFJdGMDZ1egRBP9xBOEeqWuWFlwXQxLwQuPjr9xyr2Jrf3qJjncm1mVqPfgYJqnBYfsfXNqUKDYFwwXlcwavCqg=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="516" height="414" src="https://blogger.googleusercontent.com/img/a/AVvXsEigw_WxFO0ehPjGGdNlN8HUxtRszHZlGUJft3tRxB6ohvGBf9ko_feA5Bua_-QhRF1Esf9CmSwnrKXjOd4n4LlTpsuMw53V3t28EsBPFJdGMDZ1egRBP9xBOEeqWuWFlwXQxLwQuPjr9xyr2Jrf3qJjncm1mVqPfgYJqnBYfsfXNqUKDYFwwXlcwavCqg=w640-h414" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>A
proper roast beast anchors this celebration. Some easy to do tasty
horseradish sauce, twice-baked potato, pigs in a blanket (heritage
version) and a bit of roasted asparagus. Then read about the life and
demise of a rather naughty King. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>Start
cooking the night before!</b></i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>Baked
Potatoes </b></i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">3
russet potatoes</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgR5Sp7_up01AGV3M8CZTnK7Z9aRUubjcdnXp9dNmMdlkPOnHEuZF_VJRw_pUyfdA1x3yxKvotLFEbKj976gVJa6ihYgX0RFmCbkfdv9uHIqKcwVWLiZeiv7lyysGtSN3hXyabIQTsaFWwFVgoKvIfx9LUERnG_TO86lQaMPxgLO35SOnyY17ZEzdAxTA=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="576" height="278" src="https://blogger.googleusercontent.com/img/a/AVvXsEgR5Sp7_up01AGV3M8CZTnK7Z9aRUubjcdnXp9dNmMdlkPOnHEuZF_VJRw_pUyfdA1x3yxKvotLFEbKj976gVJa6ihYgX0RFmCbkfdv9uHIqKcwVWLiZeiv7lyysGtSN3hXyabIQTsaFWwFVgoKvIfx9LUERnG_TO86lQaMPxgLO35SOnyY17ZEzdAxTA=w640-h278" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Preheat
the oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>375˚</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
Scrub the potatoes clean and dry them, then prick them all over with
a fork.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Rub
them all over with oil and bake until they are cooked thoroughly and
soft in the center, </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>about
1 hour.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">DO
NOT wrap with foil! This will create steam and make the insides and
skin soggy.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">When
soft to the touch, remove from oven and let cool.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">I
like to cook the bacon at the same time, just pull the slices at the
half hour mark.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGKbs5hZNyez_iDkA4AVplsIUmhGEz6QbZcj_JkRhHZZWoi_KfmmKfQCh7NYzTY-3NLbUTKRJnzme8EnYT7RQX7GFSPFDBACT3hGAzYBa0ZQYQ3RTgPsXIIeph85MiT4uHVV8VW_XLyXXzRtEO-ETLHWlGs-WimWa4EGzjHRay8n4R9ilxIu-_vflkRQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="576" height="374" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGKbs5hZNyez_iDkA4AVplsIUmhGEz6QbZcj_JkRhHZZWoi_KfmmKfQCh7NYzTY-3NLbUTKRJnzme8EnYT7RQX7GFSPFDBACT3hGAzYBa0ZQYQ3RTgPsXIIeph85MiT4uHVV8VW_XLyXXzRtEO-ETLHWlGs-WimWa4EGzjHRay8n4R9ilxIu-_vflkRQ=w640-h374" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>Horseradish
sauce </b></i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">5oz
container of plain non fat Greek style yogurt</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp salt</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
TBS prepared horseradish</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
Tbsp cider vinegar </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp “better than bullion” beef flavor</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp sugar</span></p><span style="font-size: x-large;">
</span><p align="LEFT"><span style="font-family: Verdana; font-size: x-large;">Combine
all ingredients. Stir until sugar is dissolved. Cover, will keep
several days.</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">You
can roll up the pigs in blanket, cover with wrap and keep overnight. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>Pigs
in Blankets</b></i></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">These
are not like what you find here in the states. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>Ingredients:</b></i></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">12
breakfast sausage links</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">6
slices bacon</span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEixClG96mFpg2Iu3M4Z-GVItcEjh1yWA8cvzJjcEstC-eFhs8JrYkvBDTxPkWW1kPRRWsmz_jXB2kiZNbG5g6fBirkxf5g_5e75dtauNKCOhHcYNVhyvteK4CGI3d1o_nxp_mF2b_Nlknems5WV7VxrFjSbZf8KuOwlQCcb-Jghk-u3TRH0ucCxsihzzA=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="244" data-original-width="516" height="302" src="https://blogger.googleusercontent.com/img/a/AVvXsEixClG96mFpg2Iu3M4Z-GVItcEjh1yWA8cvzJjcEstC-eFhs8JrYkvBDTxPkWW1kPRRWsmz_jXB2kiZNbG5g6fBirkxf5g_5e75dtauNKCOhHcYNVhyvteK4CGI3d1o_nxp_mF2b_Nlknems5WV7VxrFjSbZf8KuOwlQCcb-Jghk-u3TRH0ucCxsihzzA=w640-h302" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p align="LEFT" style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">If
the links you find are longer than 4 inches, cut each in half. Cut
each slice of bacon in half. Wrap the sausage with bacon and place
with ends down to hold them. Wrap up the platter full and refrigerate
overnight.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><div dir="LTR" id="Section1">
<p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>Christmas
Day: Start abut 3 hours before dinner</b></i></span></p>
<h3 class="western"><span style="font-size: x-large;"><i>Beef</i><i>
Roast</i></span></h3>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">One
3¼ lbs trimmed and eye of round beef roast </span>
</p>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/2
teaspoon salt </span>
</p>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1/4
teaspoon pepper </span>
</p>
<p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiahn7_xXZqeYAcMzQkWaMozIfPatitd0iiuG4yg3O43Rgts3BwnYQoFy8vRfoQUWN501T2IKyQiv5jqsZMfrcx98263KmCwA7deTVHnqsjfETD1yqDtYlt38HWVI14afKxSXSBAl-R0wrpQjpCpClIyn9O5_Jj2eTRRsfPtCFoCsRt6Yu2S9KF0rnQpQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="370" data-original-width="576" height="412" src="https://blogger.googleusercontent.com/img/a/AVvXsEiahn7_xXZqeYAcMzQkWaMozIfPatitd0iiuG4yg3O43Rgts3BwnYQoFy8vRfoQUWN501T2IKyQiv5jqsZMfrcx98263KmCwA7deTVHnqsjfETD1yqDtYlt38HWVI14afKxSXSBAl-R0wrpQjpCpClIyn9O5_Jj2eTRRsfPtCFoCsRt6Yu2S9KF0rnQpQ=w640-h412" width="640" /></a>
</p>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Preheat
the oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>400°.</b></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Set
a rack in a large, foil lined roasting pan and place the beef roast
on the rack. Reduce <b>heat to 375.</b></span></p>
<p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Roast
in the lower third of the oven for about </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>45
mins,</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
until an instant-read thermometer inserted in the center of the
roast registers </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>125°</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
</span>
</p>
<p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Raise
oven back to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>400
degrees.</b></span></p>
<p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Transfer
the roast to a cutting board and let rest for </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>at
least 20 minutes.</b></span></p>
<p><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>Twice
baked potatoes:</b></i></span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">3
pieces bacon cooked & chopped</span></p>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
cup shredded cheese</span></p>
<p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">5oz
container plain non fat Greek style yogurt</span></p>
<p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtOCzI6QDJcsEDD2KKigKo0f7XooSSmE55eJmzdG1OfgZv_qqtqaLSf32KeDpdz5vOYOdNQ7LtIPz2d4BjMddSmOCTqwAP-o_w6beJndakMn9bynMN7AZS0l-xbrMqogKAPB5bsZOJn5tJKqobrh88JHBS8CroWMBfi_FicYYmkfpPNSwQXTGkl8dOZg=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="516" height="384" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtOCzI6QDJcsEDD2KKigKo0f7XooSSmE55eJmzdG1OfgZv_qqtqaLSf32KeDpdz5vOYOdNQ7LtIPz2d4BjMddSmOCTqwAP-o_w6beJndakMn9bynMN7AZS0l-xbrMqogKAPB5bsZOJn5tJKqobrh88JHBS8CroWMBfi_FicYYmkfpPNSwQXTGkl8dOZg=w640-h384" width="640" /></a>
</p>
<p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-size: x-large;"></span>
</p>
<p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">Cut
open each potato and scoop out the insides. In a large bowl mix
this with the pieces of bacon, yogurt and shredded cheese. Spoon
each potato skin until very full of the mixture. Place on a lined
pie pan in the already heated oven to completely reheat and blend
flavors.</span></span></p>
<p style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEiG9K7au7KSUHV1YMGRTiLt5TrVqSsA_BgeB8ywfpyi8jkz6EV4ydDEHhnZcmQzDLRd8bUCYTXUEZ0Z3MpRRonbwv2aX1kBFqoA6U5nx95tgD8PO69cc8c3GpHnm1iee5s2467HyQstxViQqT7cyQwXtnmP3Bsy1AY2tD2MowXi7ovJASiI_vS9gvss0A=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="329" data-original-width="516" height="408" src="https://blogger.googleusercontent.com/img/a/AVvXsEiG9K7au7KSUHV1YMGRTiLt5TrVqSsA_BgeB8ywfpyi8jkz6EV4ydDEHhnZcmQzDLRd8bUCYTXUEZ0Z3MpRRonbwv2aX1kBFqoA6U5nx95tgD8PO69cc8c3GpHnm1iee5s2467HyQstxViQqT7cyQwXtnmP3Bsy1AY2tD2MowXi7ovJASiI_vS9gvss0A=w640-h408" width="640" /></a>
</p>
<p><span style="font-family: Times New Roman, serif; font-size: x-large;"><i><b>To cook
pigs in a blanket : </b></i></span>
</p>
<p style="font-weight: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Lightly
grease a baking tray and cover with baking parchment. </span>
</p>
<p style="font-weight: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Lay
the wrapped sausage on the prepared baking tray with the seam
underneath. </span>
</p>
<p style="font-weight: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiymYREqAdlsIgW7KdeMHZKL1aoMMrUX1YHuqM1qN_OwWsHmug8ko1n_hF4hKKT5Sso_8oue4EWRNzhKdcyTdvLGslrN2BS8jHc9udhD2pXU06WZ-jfHHP83nZXmYv_fvjiwZ7CZ2Gvyh5K2cWMwNHTotjShnv5S6Pzd_otSO0PKRzHn9Lvo91_-Iz1_A=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="516" height="384" src="https://blogger.googleusercontent.com/img/a/AVvXsEiymYREqAdlsIgW7KdeMHZKL1aoMMrUX1YHuqM1qN_OwWsHmug8ko1n_hF4hKKT5Sso_8oue4EWRNzhKdcyTdvLGslrN2BS8jHc9udhD2pXU06WZ-jfHHP83nZXmYv_fvjiwZ7CZ2Gvyh5K2cWMwNHTotjShnv5S6Pzd_otSO0PKRzHn9Lvo91_-Iz1_A=w400-h384" width="400" /></a> <br /></span></p><p style="font-weight: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> Rinse
and cut the stems off the asparagus and toss with oil.</span></p>
<p style="font-style: normal; font-weight: normal;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Scatter
around the pigs in a blanket</span></p>
<p style="font-weight: normal; margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOgBtM1yiDzIPeUdLzDrNeNiW2cgAEbW3BUC_6lZSkp9AdAwh0skJRJBpo5X0nWQPQZ0CqR4gC9G1qFEBE10Ju2Yqeu-U8n4knFeOV3pmXHgY7Nk3jwYRLk3ZFEJp9VJ-BHiu6lUN11JeI9E3-R7osEQ7WzMhN_e1eOkFh1bz5DDWBVLM29Ha36Nmd7A=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="227" data-original-width="576" height="252" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOgBtM1yiDzIPeUdLzDrNeNiW2cgAEbW3BUC_6lZSkp9AdAwh0skJRJBpo5X0nWQPQZ0CqR4gC9G1qFEBE10Ju2Yqeu-U8n4knFeOV3pmXHgY7Nk3jwYRLk3ZFEJp9VJ-BHiu6lUN11JeI9E3-R7osEQ7WzMhN_e1eOkFh1bz5DDWBVLM29Ha36Nmd7A=w640-h252" width="640" /></a>
</p>
<p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Slide
this tray into the oven along with the twice baked potatoes (on a
pie pan – takes up less room to just heat them up! Cook for about
</span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>25
minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
or until the bacon is crisp and golden and the sausage is cooked
through. </span></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">All
should be done between </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>25
to 30 mins.</b></span></p>
</div><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2rYvdxeJQcJCZoHFZq6l5ZFnqhEvIq4ZUykQl12St2aEbDJGoT6OgSBqNGN7DsB8x3lqrhgXgG1rWfDiexBoh-SnpfR53z0j4nUamKEFD4MsHPn4BeRVZzTGwZHlb5CTBf6-vDicKEJBxNvJEy_rxVyhrUzaqR5favhlNwuZb7YAjEY5ppMaWlguuZQ=s576" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="576" height="352" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2rYvdxeJQcJCZoHFZq6l5ZFnqhEvIq4ZUykQl12St2aEbDJGoT6OgSBqNGN7DsB8x3lqrhgXgG1rWfDiexBoh-SnpfR53z0j4nUamKEFD4MsHPn4BeRVZzTGwZHlb5CTBf6-vDicKEJBxNvJEy_rxVyhrUzaqR5favhlNwuZb7YAjEY5ppMaWlguuZQ=w640-h352" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Now
carve the roast beast! Serve each with a scoop of horseradish sauce.
A few pigs in blankets, a twice-baked potato and some roasted
asparagus will fill out your rather heavy Christmas table.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDrFBz4vk4LCgxBBr-4swWHELNL1VHB7kKm8WT8oePE_oV4ocs_rdJ4zb1AcTitTpNMmnW4KwIFyNDZ9Bwpeckls6rjWQMbzSYSTbg1ksvTghlTuJqQNi0JKdjF6X8P0n09Ybw_96V40rxLMnlAiwtO64Mof13vKzIRv6rI4GuA6bcB7fds_Uk3XDElA=s516" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="283" data-original-width="516" height="352" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDrFBz4vk4LCgxBBr-4swWHELNL1VHB7kKm8WT8oePE_oV4ocs_rdJ4zb1AcTitTpNMmnW4KwIFyNDZ9Bwpeckls6rjWQMbzSYSTbg1ksvTghlTuJqQNi0JKdjF6X8P0n09Ybw_96V40rxLMnlAiwtO64Mof13vKzIRv6rI4GuA6bcB7fds_Uk3XDElA=w640-h352" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">What
a wonderful chance for me to serve my Master Indy with an English
Feast! </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">I
shall send a plate to a neighbor.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=bbtFu1nWN6s"><span style="color: #009900;">https://www.youtube.com/watch?v=bbtFu1nWN6s</span></a></u></span></span><span style="color: #009900;">
With a Thankful Heart </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White
</span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"> <span style="font-family: Tahoma, sans-serif; font-size: x-large;"></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiqqL4Uti4cxTQx_gjbSHcJ-gNc_kpWh6oJtTRmYgbMoAB2WZ4Tik2rAFgxekMl_1VS6SXl03gPwFSWZqDiWNAApqjaB9mv0VYter_htMtXH3jwUDelZpStcXqPJuboL_vem5q75J2U-jz7ycZB_HccASJ9AR4JjNUEdAtN2t5HsK96wSYp9Kl4OA0RwA=s320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiqqL4Uti4cxTQx_gjbSHcJ-gNc_kpWh6oJtTRmYgbMoAB2WZ4Tik2rAFgxekMl_1VS6SXl03gPwFSWZqDiWNAApqjaB9mv0VYter_htMtXH3jwUDelZpStcXqPJuboL_vem5q75J2U-jz7ycZB_HccASJ9AR4JjNUEdAtN2t5HsK96wSYp9Kl4OA0RwA" width="320" /></a></p><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span></p><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">=================================== </span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in; page-break-before: always;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKMLnsAehQrNd3B6YlseArr9KT5m0BJv74uVnpEzOAn9_xhR-6At6Pus4BiBS4IL9X1gk9Hrr9f46HoNQI-aG_f4IuMkzJzjfiyQ_Muq920eIQ969NeyhUK6AM82r9T4E3EaT0ZtktQG9fw3QawwokojKpwQoYwgiTHDjEs4sbhFFrCkjn1mpl7SARKw=s369" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="369" data-original-width="289" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKMLnsAehQrNd3B6YlseArr9KT5m0BJv74uVnpEzOAn9_xhR-6At6Pus4BiBS4IL9X1gk9Hrr9f46HoNQI-aG_f4IuMkzJzjfiyQ_Muq920eIQ969NeyhUK6AM82r9T4E3EaT0ZtktQG9fw3QawwokojKpwQoYwgiTHDjEs4sbhFFrCkjn1mpl7SARKw=w502-h640" width="502" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Edward
II</b>, who ruled from
1307-1327, is one of England’s less fondly remembered kings.
History is written by the victors, and Edward II hasn’t fared too
well in that regard.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Historically,
his reign consisted of feuds with his barons, a failed invasion of
Scotland in 1314, the murders of his two male lovers and an invasion
by a political rival that led to him being replaced rather gruesomely
by his son, <b>Edward
III.</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Edward II will always be
known as <b> the gay
king</b>. But his story
is a little more complicated.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Edward was born in Wales of
1284, and became King of England in 1307 – the sixth in the
Norman-French Plantagenet line. He reigned until he was deposed and
killed in 1327 by his wife, Isabella. He was 43 at the time of his
death.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">In his letters, he shows a
quirky sense of humor, joking about sending unsatisfactory animals to
his friends, such as horses who disliked carrying their riders, or
lazy hunting dogs too slow to catch rabbits. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="cite_ref-43"></a>Edward
grew up to be tall and muscular, and was considered good-looking. He
had a reputation as a great public speaker and was known for his
generosity to household staff. Unusually, he enjoyed associating with
laborers and other lower-class workers. This behavior was not
considered normal for the nobility of the period and attracted
criticism from contemporaries.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjceJEF3fxrn0PeFX0t8COwlGT3B4msAFosspEH5od6mIi75FgFUmjAm0VMLLUsDZND0DhPgcp2pXNVOderoEnku8trvq6c8hZAOmlpEDIwlPMxh7OhiaOwS1qPLCXdBi_unbG8A_7FffzmPDTk8agivYNmQHjXFx3fIE8gzHiZvegHKjz2-rPxVliT9Q=s1475" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="983" data-original-width="1475" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjceJEF3fxrn0PeFX0t8COwlGT3B4msAFosspEH5od6mIi75FgFUmjAm0VMLLUsDZND0DhPgcp2pXNVOderoEnku8trvq6c8hZAOmlpEDIwlPMxh7OhiaOwS1qPLCXdBi_unbG8A_7FffzmPDTk8agivYNmQHjXFx3fIE8gzHiZvegHKjz2-rPxVliT9Q=w640-h426" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Edward
became close to <b>Piers
Gaveston</b>. Gaveston
was the son of one of the king's household knights whose lands lay
adjacent to Gascony, and had himself joined Prince Edward's household
in 1300, possibly on Edward I's instruction. The two got on well;
Gaveston became a squire and was soon being referred to as a close
companion of Edward, before being knighted by the king during the
Feast of the Swans in 1306. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
possibility that Edward had a sexual relationship with Gaveston or
his later favorites has been extensively discussed by historians.
Ancient Christianity accepted homosexuality, (In the 12th century the
king of France elevated his lover to high office) but by the mid 13th
century life was harder on gays and Edward was made an example.
Homosexuality was fiercely condemned by the Church by the
14th century, which equated it with heresy, but engaging in sex
with another man did not necessarily define an individual's personal
identity in the same way that it might in the 21st century.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"> <span style="font-size: x-large;">Both
men had sexual relationships with their wives, who bore them
children.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
contemporary evidence supporting their homosexual relationship comes
primarily from an anonymous chronicler in the 1320s who described how
Edward "felt such love" for Gaveston that "he entered
into a covenant of constancy, and bound himself with him before all
other mortals with a bond of indissoluble love, firmly drawn up and
fastened with a knot".</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
1334, the Bishop of Winchester, was accused of having stated in 1326
that Edward was a "sodomite". The bishop defended himself
by arguing that he had meant that Edward's advisor, Hugh Despenser,
was a sodomite, rather than the late king. The Meaux Chronicle from
the 1390s simply notes that Edward gave himself "too much to the
vice of sodomy."</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Contemporary
chronicler comments are vaguely worded and were at least in part
politically motivated. They are very similar to the highly
politicized sodomy allegations made against Pope Boniface VIII and
the Knights Templar in 1303 and 1308 respectively. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="cite_ref-86"></a>Neither
the contemporary Church, Edward's father nor his father-in-law appear
to have made any adverse comments about Edward's sexual behavior.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>A
“Bromance”?</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">A
more recent theory, suggests that Edward and Gaveston entered into a
bond of adoptive brotherhood. These have the participants pledged to
support each other in a form of "brotherhood-in-arms", were
not unknown between close male friends in the Middle Ages. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">While his passion for men
seems to be confirmed by numerous contemporary sources, Edward did
father <b>at least five
children. </b><span style="font-weight: normal;">So
we know he was good at that duty of being a King.</span></span></p><span style="font-size: x-large;"></span><br /><p style="margin-bottom: 0in;"><span style="font-size: x-large;">After
Piers Gaveston was murdered by courtiers, Edward “constantly had
prayers said for Gaveston’s soul; and spent a lot of money on an
elaborate tomb.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Edward's
difficulties were made much worse by weather and agriculture. This
was part of a wider phenomenon in northern Europe known as the Great
Famine. It began with torrential rains in late 1314, followed by a
very cold winter and heavy rains the following spring that killed
many sheep and cattle. The bad weather continued, almost unabated,
for seven years, resulting in a string of bad harvests.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Revenues
from the exports of wool plummeted and the price of food rose,
despite attempts by Edward's government to control prices. Edward
called for hoarders to release food, and tried to encourage both
internal trade and the importation of grain, but with little success.
The requisitioning of provisions for the royal court during the
famine years only added to tensions.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Compared to the strong reigns
of his father Edward I and his son Edward III, the reign of Edward II
is generally considered to have been disastrous – most notable
for the defeat of his army, which ended English control over
Scotland.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">At that time, marriages were
an important and strategic business. In 1308 – in a move to bolster
alliances with France – Edward married Isabella, the daughter of
<b>King Philip IV.</b></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">While Edward focused on
securing the alliance with France, he appointed his lover Gaveston as
regent - a key position of power. Gaveston’s elevation caused
resentment within the ranks of England’s barons. In 1312, Gaveston
was captured by the Earl of Warwick and killed. Edward was devastated
by the death of his lover.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">By the early 1320s, England’s
court was deeply embroiled in political intrigues and shifting
alliances as various factions sought to build their power and
control.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">His
second affair, with <b>Hugh
le Despenser</b>, ended
with the Barons arresting and imprisoning them <b>both</b>. </span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYxkkB22cMIXKMn5NlOJM6_jlWMNi_fYHYhHbF_ZzIhrBn-znMIK2ztcAVBo-lxhS9Ft7PWWhCkFRaw6KAfIECV33AMB6kn4Zf7IRQiMdOgb429pjEXaMwKg09DXKmBbmzU9CZ5T7K5q618MNkD_8hnymx-8fQTy45HFqOiHlLDelxpIO4zVAfAksAsw=s440" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="370" data-original-width="440" height="538" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYxkkB22cMIXKMn5NlOJM6_jlWMNi_fYHYhHbF_ZzIhrBn-znMIK2ztcAVBo-lxhS9Ft7PWWhCkFRaw6KAfIECV33AMB6kn4Zf7IRQiMdOgb429pjEXaMwKg09DXKmBbmzU9CZ5T7K5q618MNkD_8hnymx-8fQTy45HFqOiHlLDelxpIO4zVAfAksAsw=w640-h538" width="640" /></a></p><p><span style="font-size: x-large;"> Around this time, a dispute
developed between France and England over the territory of Gascony.
Edward sent his wife Isabella to France to negotiate peace terms. As
part of the peace negotiations, Edward also sent his eldest son to
pay homage to the French king, Charles – Isabella’s
brother. This proved to be a tactical blunder. Isabella, with her son
now beside her, <b>refused
to return to England.</b></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Isabella’s next move was to
join forces with Roger Mortimer. Mortimer was the 1st Earl of March.
He was wealthy and powerful. Mortimer was one of the leading forces
that hated the power and influence Edward had bestowed on Hugh
Despenser. Mortimer had led a rebellion against Edward in 1321. After
being defeated by Edward’s forces, Mortimer was imprisoned but
later escaped and fled to France.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Five years latter, the
combined forces of Isabella and Mortimer invaded England. Their aim
was to remove Edward from the throne.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The invasion by Isabella and
Mortimer quickly gathered momentum and support - Edward and
Despenser were left isolated. They abandoned London in October 1326,
heading to South Wales .</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Having failed to raise an
army or really any sort of defense, on 16 November 1326, Edward and
Despenser were captured.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEideTnR8mTMX62aZYz-DQHeNoRB4M1CXCJtVCKXX-bu5BGpi4DktNaiDiomav83BaGedsXEKp5Eant0mK6h6K6ZUwjl3S9eRJ_v7IKKLYFKLOM7-BqWkKjGfoWB9tIEOB1N54KwPr5D5Ps7bMstP_d3bRfVZfBIp_Lywq6kLCFy49Bwj4RtVGsecrsRdg=s512" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="512" height="333" src="https://blogger.googleusercontent.com/img/a/AVvXsEideTnR8mTMX62aZYz-DQHeNoRB4M1CXCJtVCKXX-bu5BGpi4DktNaiDiomav83BaGedsXEKp5Eant0mK6h6K6ZUwjl3S9eRJ_v7IKKLYFKLOM7-BqWkKjGfoWB9tIEOB1N54KwPr5D5Ps7bMstP_d3bRfVZfBIp_Lywq6kLCFy49Bwj4RtVGsecrsRdg=w400-h333" width="400" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Despenser was brutally
executed on 24 November 1326. Executions at that time were often
public affairs, however Despenser’s demise seems to have been
elevated to a public spectacle. Le Despenser publicly had his
genitals cut off and burned in front of him and was then beheaded.
His other body parts were dispersed throughout England.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Edward was imprisoned in
Kenilworth Castle. In January of 1327, he was forced to abdicate in
favor of his son – Edward III. Edward III was 14 at the time,
and controlled by Isabella and her ally Mortimer.</span></p><span style="font-size: x-large;">
</span><h2 class="western"><span style="font-size: x-large;">How did
Edward II die?</span></h2><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">While he remained alive,
Edward II posed a threat to the rule of Isabella. On 11 October 1327,
Edward was murdered at Berkeley Castle near Gloucester and buried in
the Gloucester Cathedral.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">At that time it was a very
tricky business to kill a king. These rulers were considered a bit
more than human. There could be no marks left on the body! However
the successors wanted to imprint how horrible it was that this ruler
happened to be gay. It was the beginning of the wave of homophobia
that swept England. So accordingly reports of events in that hidden
chamber were morbid. The guards took turns raping the deposed
monarch, then shoved a red hot poker up the anus so that no marks
were visible. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">While a few contemporary
chroniclers suggest that Edward was suffocated or strangled, the
poker story became the popular version. While this form of torture is
a graphic and horrific way to end a King’s life, it’s likely that
this is anti-Edward propaganda playing on his sexuality – with the
intention to discredit his reputation and memory.</span></p><span style="font-size: x-large;">
</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIHYUbEfFQTZlIEIjL3ffo7KR5wQUCcfaXwlYMwBahHXkA38zUaKfzmZ8LJdD3aFWPVcMMvNUD3gL_Svvt4wwTBRbOYZUPFqixuoOZBAnTjKPaWUGTn7lx7MajnI1oNJqVxhgQUYPMWwXxmK1XvNwRYez9o7bpMImjOyMJGEsvOks01EKvZifvN8hhlg=s1126" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1126" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIHYUbEfFQTZlIEIjL3ffo7KR5wQUCcfaXwlYMwBahHXkA38zUaKfzmZ8LJdD3aFWPVcMMvNUD3gL_Svvt4wwTBRbOYZUPFqixuoOZBAnTjKPaWUGTn7lx7MajnI1oNJqVxhgQUYPMWwXxmK1XvNwRYez9o7bpMImjOyMJGEsvOks01EKvZifvN8hhlg=w640-h480" width="640" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-64656833284886891322021-12-02T16:11:00.002-08:002021-12-02T16:12:11.935-08:00Allen Aberhart Bacon & Egg Pie<p>
</p><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeNLrqIx9578bRrvTANeAWwIDRG3zEy8iyw1Hi2dSasWLHxIFOJ3ZBBD45KJQERztI_bW8a801S-Kkf0mgCQX_DfqLW5TY5K0lbGtTVBTJYgxGoRnqql4pzV3OkBlb2MtRJUG56AWGpwr/s516/B%2526E001a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="331" data-original-width="516" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeNLrqIx9578bRrvTANeAWwIDRG3zEy8iyw1Hi2dSasWLHxIFOJ3ZBBD45KJQERztI_bW8a801S-Kkf0mgCQX_DfqLW5TY5K0lbGtTVBTJYgxGoRnqql4pzV3OkBlb2MtRJUG56AWGpwr/w640-h410/B%2526E001a.jpg" width="640" /></a></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>For
this breakfast pie we travel halfway around the world. Bacon and egg
pies are a New Zealand classic. They make a perfect holiday
breakfast. Fancy looking and easy to assemble. Read about our hero
for some great dinner conversation.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uwLHcIrMmfyPvbdx0gm6sIfb5Fp2hTHGYldiiv2DBMANdVe-ox-60aKYFffdwkRvS8vcALAGfcIyFUcQJvg1p4yoS8LyCZurQOHxCYdbP0qeydUVdFmFXrcOhvJOfukj1CoaXZBT5Cu9/s516/B%2526E002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="516" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uwLHcIrMmfyPvbdx0gm6sIfb5Fp2hTHGYldiiv2DBMANdVe-ox-60aKYFffdwkRvS8vcALAGfcIyFUcQJvg1p4yoS8LyCZurQOHxCYdbP0qeydUVdFmFXrcOhvJOfukj1CoaXZBT5Cu9/w640-h360/B%2526E002.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Eggs,
thick smoky chunks of juicy bacon, lightly spiced flavorful soft
green shallots, and gooey cheese all encased in beautiful, buttery,
flaky layers of puff pastry. What is not to love? Practice this
elegant bake and be ready for the holidays. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><h3 class="western" style="font-style: normal;"><span style="font-size: x-large;"><b>Ingredients:</b></span></h3><span style="font-size: x-large;">
</span><h4 class="western"><span style="font-size: x-large;">Shallot Mixture</span></h4><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">1
tbsp butter</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">1
cup of sliced shallots </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">¼
tsp garlic powder</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">Pinch
of salt</span></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">1
TBS Worcestershire sauce </span></span>
</p><span style="font-size: x-large;">
</span><h4 class="western"><span style="font-size: x-large;">Bacon and Egg Pie</span></h4><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">1
½ lbs puff pastry or 3 store-bought pastry sheets, thawed</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">Extra
puff pastry sheet for decorations optional</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">12
oz smoked bacon thick cut, cut into ½ inch strips </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">9
eggs </span><span style="font-family: Tahoma, sans-serif;"><i>1
yolk is reserved for the egg wash</i></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">3
oz Monterey Jack cheese shredded or Gouda </span></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">▢ <span style="font-family: Tahoma, sans-serif;">Extra
salt and pepper to taste</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithF89eH6zGLH98O58giHP7PYqaAsmAAaIEpqn4OkNYpmtEc1cdQV956MJhB3cKY04Zz4VMUGL1Dg8Yg8o3PLm61j7n6-BNm8soRs8cTH70ftCYLN5k4YwKoQtp1XA52Yvmw5jvbsyA9aN/s516/B%2526E002AA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="516" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithF89eH6zGLH98O58giHP7PYqaAsmAAaIEpqn4OkNYpmtEc1cdQV956MJhB3cKY04Zz4VMUGL1Dg8Yg8o3PLm61j7n6-BNm8soRs8cTH70ftCYLN5k4YwKoQtp1XA52Yvmw5jvbsyA9aN/w640-h538/B%2526E002AA.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">In
a saucepan, melt the butter over medium-high heat. Add the garlic,
shallots, pinch of salt and cook until they have softened, while
stirring frequently. Once softened, stir in the Worcestershire sauce.
Allow the mixture to cool down sightly. </span></p><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BaFSugJAQHgkcBgKiIoDfDafKUqjwr8mxR4sAZoojxKXxttz_kEO9p5t1A0Vm_VTNVztYeJN475TupH2ZPdniWo9vysAvrBGgBgIMGQO4RU4zIADa2NLSy0P_blqXt0K4KlcAH6KMmJT/s516/B%2526E004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="254" data-original-width="516" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BaFSugJAQHgkcBgKiIoDfDafKUqjwr8mxR4sAZoojxKXxttz_kEO9p5t1A0Vm_VTNVztYeJN475TupH2ZPdniWo9vysAvrBGgBgIMGQO4RU4zIADa2NLSy0P_blqXt0K4KlcAH6KMmJT/w640-h316/B%2526E004.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-0"></a><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;">Place
a pizza stone in the middle rack of your oven, and preheat oven to
</span></span><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><b>400°F.</b></span></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-1"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Spray
a 9 inch pie pan. Since my store was out of puff pastry I used a
regular pie crust with a unrolled crescent dough for the top crust. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiG_z3ElAl3LjzWrv6gDudR3_WyS1X49sGUg49hYXd0Sau2VoGCJwr2GWouBvs-NnQ4XFcY2vjKTLdeewOfFcaO0XumRQFUZUvTRwGqSc3oV_ZeWzjIh8CexJI6EQ5uco0gdnsSJgb5MC/s648/B%2526E005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="516" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiG_z3ElAl3LjzWrv6gDudR3_WyS1X49sGUg49hYXd0Sau2VoGCJwr2GWouBvs-NnQ4XFcY2vjKTLdeewOfFcaO0XumRQFUZUvTRwGqSc3oV_ZeWzjIh8CexJI6EQ5uco0gdnsSJgb5MC/w510-h640/B%2526E005.jpg" width="510" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-5"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
about ⅓ of the bacon on the bottom of the sheet.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOLtSxIHjb-Nv9vgiZo4S1HzNIed22UKJz9W7Ws7owBcgdbUQNDM2LVAgezZ_lK2sSl4j00iXvOgiySSMKU6ddWSAmA4DOGAIHmSjAN12WKNJtpJiLm_yc0ysF7trVH52SpnHpzGOYp9y/s2048/B%2526E003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOLtSxIHjb-Nv9vgiZo4S1HzNIed22UKJz9W7Ws7owBcgdbUQNDM2LVAgezZ_lK2sSl4j00iXvOgiySSMKU6ddWSAmA4DOGAIHmSjAN12WKNJtpJiLm_yc0ysF7trVH52SpnHpzGOYp9y/w640-h360/B%2526E003.jpg" width="640" /></a>
</p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Break
2 eggs into a bowl. Separate the next egg adding the white and
reserving the yolk. Whip together. Spread the eggs over the bacon on
the base of the pie dish. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-7"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Break
the remaining 6 eggs one at a time in a small bowl and slide them
into the pie, try to keep them evenly spaced through the dish. </span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjG_vFKTwIEPcbNU-j80jWuEA8ddvU7gg_DZ1xEXArguB8LXwM7Klv_rro94RtSi5Yz2tDb4TBYTtFqJvLi3o3-PI6DT3Pd_SkgbaxizJ2VkvR0gSkSAdTqy-Kr466lDUAMH1eeMVZnLC/s516/B%2526E006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="516" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjG_vFKTwIEPcbNU-j80jWuEA8ddvU7gg_DZ1xEXArguB8LXwM7Klv_rro94RtSi5Yz2tDb4TBYTtFqJvLi3o3-PI6DT3Pd_SkgbaxizJ2VkvR0gSkSAdTqy-Kr466lDUAMH1eeMVZnLC/w640-h360/B%2526E006.jpg" width="640" /></a></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>By
breaking eggs into a bowl you can fish out any bits of shell that
might drop.</i></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>Believe
me it is a mess if the final egg decides to have its shell crumble
into the other eggs in the pie shell!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Sprinkle
some salt and pepper on top.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-8"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Dollop
½ of the shallot mixture over the eggs, followed by the rest of the
bacon, then the rest of the shallots and finally the grated cheese.
Sprinkle a little salt and pepper over the cheese.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYY83UoyvaR2rfX2Z8XO74f8gdPgkUhd8v27-ito5w87fd-Ur5_-f1QAqfgZO5POLXHN9mcZESzSo7O76BrNoIMTKmt7WHxsG9IWQIxmI3TNPV3JHT_dakYQ8K6xmCG__YzZeCw3VWg9q/s516/B%2526E007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="247" data-original-width="516" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYY83UoyvaR2rfX2Z8XO74f8gdPgkUhd8v27-ito5w87fd-Ur5_-f1QAqfgZO5POLXHN9mcZESzSo7O76BrNoIMTKmt7WHxsG9IWQIxmI3TNPV3JHT_dakYQ8K6xmCG__YzZeCw3VWg9q/w640-h306/B%2526E007.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-9"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Brush
some water around the edge of the pie, and place the top pastry to
cover the casserole dish. Press the edges gently to seal. With your
fingers, roll the excess to create a ridge along the edge of the pie,
and crimp it using a fork to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>completely
seal </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">the
edges of the pie.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-10"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Mix
the extra egg yolk with about 1 tbsp of water and whisk to combine.
Brush this egg yolk over the surface of the pie. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Make
5 slits in the pie carefully (to avoid piercing one of the eggs).</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-11"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Place
the pie in the preheated oven, on top of the preheated pizza stone.
Lower the heat to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>375°F,</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">
and cook for about </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>50
minutes.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-12"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">Check
the pie </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>after
20 minutes</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">,
rotate the pie if necessary and check every </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>10
minutes afterwards</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
If the top looks like it's going to burn, cover with foil.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnEsuOQiP53Q4MotcmE-ZgdYy5uWOa-i8ShUl8OxWMH14fIqE2l-RWjTXRVJS617eRKJzqsnmIE0ptilDp781irVhKH8g-L9komA9i1eENwEBtfhtm678_iedqwmVAZQDWwF2hfKSe3Mg/s516/B%2526E008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="516" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnEsuOQiP53Q4MotcmE-ZgdYy5uWOa-i8ShUl8OxWMH14fIqE2l-RWjTXRVJS617eRKJzqsnmIE0ptilDp781irVhKH8g-L9komA9i1eENwEBtfhtm678_iedqwmVAZQDWwF2hfKSe3Mg/w640-h394/B%2526E008.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-13"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">When
the pie is baked, remove it from the oven and let it cool down. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Slice
and serve while warm, but not hot, or at room temperature.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="wprm-recipe-21063-step-1-14"></a><span style="font-family: Tahoma, sans-serif;">Serve
with ketchup for a truly New Zealand touch.</span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Notes:
</b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Make
sure to get some </i><i><b>good
quality thick bacon</b></i><i>. </i></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i> </i></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i> </i></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSQ6D4fdYuavej4KIijOW1SNtX3fFE4LnZbFlzjSms4KG5-N-2AFtB525TZdJ_87DoTFcnMjrJWmnjtelh8ej_OL6ctLaOKyhs8LeVSN6lesFARHe7Jh42U_C7yiKsRElkUvFit2wBIEw/s576/B%2526E010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="354" data-original-width="576" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSQ6D4fdYuavej4KIijOW1SNtX3fFE4LnZbFlzjSms4KG5-N-2AFtB525TZdJ_87DoTFcnMjrJWmnjtelh8ej_OL6ctLaOKyhs8LeVSN6lesFARHe7Jh42U_C7yiKsRElkUvFit2wBIEw/w640-h394/B%2526E010.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Some
recipes call for scrambled eggs, here we added both whole eggs and
scrambled eggs. So out of the 8 eggs used for this recipe, 6 were
whole, and the yolks of the remaining two were broken. The scrambled
eggs spread through the pie and the other whole eggs were evenly
placed throughout the pie.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Just
a sprinkling of cheese adds more flavor. I used Monterey Jack which
melts well and has a milder taste than cheddar. If you can’t find
Monterey Jack, use a gouda instead. The cheese adds a delightful
creaminess to the pie without making it too soggy. </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfu_4oWMgaC2BhSYmyYehhG8mUyRyjrZLmlo9SQ1slkzGZxStUCia6_4VyV3cPXpgADPslUQW6rhko54MUUDB9i4UY5WlJGyCoHjJLRob37xS-IHR-RYl7-KEFep410Wqxan8aKT3pPET/s516/B%2526E009.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="294" data-original-width="516" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfu_4oWMgaC2BhSYmyYehhG8mUyRyjrZLmlo9SQ1slkzGZxStUCia6_4VyV3cPXpgADPslUQW6rhko54MUUDB9i4UY5WlJGyCoHjJLRob37xS-IHR-RYl7-KEFep410Wqxan8aKT3pPET/w640-h364/B%2526E009.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><a name="__DdeLink__9546_1393754765"></a></span>
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=EDnaW_JimyY"><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">https://www.youtube.com/watch?v=EDnaW_JimyY</span></span></a></u></span></span><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">
December, 1963</span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-style: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">So
happy to be serving my Master for over ten years now.</span></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White
</span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"> </span></u></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnihEp11fvx11xxGxj35jTYaJTk8Gr69VM0e_eavoR_IgbsUZAlRXpchG4TOAY2Ji-GQUsTxJbJGGq2aL00xTHoQiilw-4diLne0qMXhOAgUR24Olr9VZ9uwiHG_TBMcRa6oRd72DDhaLl/s320/book.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnihEp11fvx11xxGxj35jTYaJTk8Gr69VM0e_eavoR_IgbsUZAlRXpchG4TOAY2Ji-GQUsTxJbJGGq2aL00xTHoQiilw-4diLne0qMXhOAgUR24Olr9VZ9uwiHG_TBMcRa6oRd72DDhaLl/s0/book.jpg" width="320" /></a></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"> </span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">====================================== </span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"> </p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><b> </b></span></p><p><span style="font-size: x-large;"><b> </b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rRvXYScvgD1a0iVIzKIu5cheXwWisPvnuDTimUtBwUjc5DO4DSLdyLirMZb74C6_BmVvNqZZ9t19Xb2UyDItuvcfoOlaN1Xl-U4YKiRh2wMBSfnjIArTvmjJLkKSHogBivECwcj0ogqy/s860/Hagley-Park-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="860" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rRvXYScvgD1a0iVIzKIu5cheXwWisPvnuDTimUtBwUjc5DO4DSLdyLirMZb74C6_BmVvNqZZ9t19Xb2UyDItuvcfoOlaN1Xl-U4YKiRh2wMBSfnjIArTvmjJLkKSHogBivECwcj0ogqy/w640-h386/Hagley-Park-1.jpg" width="640" /></a></p><p><span style="font-size: x-large;"><b>Charles Arthur Allen Aberhar</b>t
died in a public park, Christchurch, New Zealand on January 23, 1964.
He was a drapery store manager. A few months earlier, he had been
convicted of indecent assault on a male, but because the offense was
with a man who had consented, he was sentenced to only three months
imprisonment. On the evening of Thursday the 23rd, he drove alone to
the Armagh Street entrance where he visited the lavatory by Little
Victoria Lake.</span></p><p><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zxJgsBra911NlbAz1WGUh6mTnZbGOYxU43Q9KpATttaNkNowCyKEfJ0z535p9YMM7B-F-nCV5wT5W7yNEnl0WiDMWinskb7HAaTUGq5xqrUmJh7jQbrMJ_M_XxUbXYe4Ezt5244yg6N5/s867/NS0821_DIGITALEDITION_LOWRES-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="579" data-original-width="867" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zxJgsBra911NlbAz1WGUh6mTnZbGOYxU43Q9KpATttaNkNowCyKEfJ0z535p9YMM7B-F-nCV5wT5W7yNEnl0WiDMWinskb7HAaTUGq5xqrUmJh7jQbrMJ_M_XxUbXYe4Ezt5244yg6N5/w640-h428/NS0821_DIGITALEDITION_LOWRES-3.jpg" width="640" /></a></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"> Allen didn’t know that
there had been recent queer-bashings in Hagley Park. Some gay men
sitting in their cars outside the park saw him go in, but nobody
thought to warn him because they didn’t know him. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">That evening, six youths – Zane McDonald, 15;
Anthony O’Connor, 15; Frank Reynolds, 16; Raymond Neither, 16 or
17; Brian Johns, 17; and Roger Williams, 17 – decided to go to
Hagley Park “<b>to belt up a queer</b>”,
using Reynolds, who looked the youngest, as bait.</span></p><p><span style="font-size: x-large;"> </span></p><span style="font-size: x-large;">
</span><p></p><p></p><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Aberhart was the second or third man Reynolds and
O’Connor approached in the lavatory. He talked to them about sex
acts. (A detective would later refer to “these disgusting phrases”
rather than quote them.) They took him to the others, who demanded
his name and began to gang up on him.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="aswift_3_anchor"></a><a name="aswift_3_expand"></a>Allen
called out to William Overfield, out walking his dogs, “Call the
police, I’m being molested!” But Overfield thought Aberhart could
look after himself, and told them all to go home. Aberhart tried to
mollify them by offering to buy them a cup of coffee, or some fish
and chips, but they dragged him back into the
park.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">John Cruthers, cycling through the park later, found
Aberhart’s body half way between the gates and the lavatory block.
He happened to know the six and had seen Williams’s car there
earlier. They were arrested the next day, and pleaded not guilty to
separate charges of manslaughter in the Supreme Court on May 5.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Five of the accused made statements to the police.
Four said Ray Neither had punched Aberhart, three said Zane McDonald
had, but each statement could be used only against the person who had
made it.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">A detective testified that Neither had said he had
knocked Aberhart down, “and he did not get up again. He struck me
as a queer. Someone else hit him when he was on his knees, and then I
hit him again. You don’t know your own strength until you come
against a joker who doesn’t hit back.”</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p> <span style="font-size: x-large;">But police did not have Neither make a written
statement.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><a name="aswift_4_anchor"></a><a name="aswift_4_expand"></a>Aberhart
had bruised arms and a broken nose, consistent with being held while
he was punched, and a minor fracture of the base of the skull. The
coroner ruled his death was from a brain hemorrhage.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The trial lasted five days. None of the six defense
counsel called any evidence, but each spoke to exonerate his own
client. Gerald Lascelles, for Neither, said: “It is quite
impossible to put the brand of manslaughter on any individual. Of
none of the accused can it be said that he actually committed the
offense.”</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSAl3Ex4jcrUVxLqrOwc6hKkBSgLaAbKkZV9FHVA9VHTZuzcWg2U715hc-9d7xM8dDZ9jqeP1hfpzEk4DPEZ_TJMhxUpksOP6J7N_8-r4AT7bO2XyMuPKrRRo0DmLNmlAHfa4jmN5WShy/s1420/newspaper.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="798" data-original-width="1420" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSAl3Ex4jcrUVxLqrOwc6hKkBSgLaAbKkZV9FHVA9VHTZuzcWg2U715hc-9d7xM8dDZ9jqeP1hfpzEk4DPEZ_TJMhxUpksOP6J7N_8-r4AT7bO2XyMuPKrRRo0DmLNmlAHfa4jmN5WShy/s320/newspaper.jpg" width="320" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It is believed as a
convicted gay man, he was treated with less humanity, and the jury
was more concerned for the boys' futures.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The jury had a lot more
sympathy for the idea that the youths were just “getting into a bit
of mischief”. The fact that a man had lost his life seemed to have
been forgotten.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">So far as is recorded, the only acknowledgment of
homophobia in the verdict was a single line each from the prosecutor
and the judge.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The prosecutor said: “Whatever the unfortunate
man’s shortcomings were, he did not seek out his assailants: they
sought him.” (If he had sought them out, presumably he would he
have deserved all he got.)</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The judge said: “The man who died might have had
homosexual tendencies, but he had a right to live.” (As though
queers deserved to be beaten up, in moderation.)</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">After deliberating seven hours, the all-male jury
found all six not guilty of <b>manslaughter. </b><span style="font-weight: normal;">They
had not even been charged with murder!</span></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The Christchurch Press immediately responded:</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">“It is hard to understand how the jury decided that
none of the six youths was guilty. We can only hope that they were
not influenced by the reputed character of the dead man.”</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Only Monty Holcroft in the <i>Listener
</i><span style="font-style: normal;">even
mentioned the aspect of</span> homophobia:</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">“At the center of the case…was the assumption
that the dead man was a homosexual…. The six youths who went in
search of “queers” were not moved by moral indignation: they were
looking for excitement, and believed their victim to be fair game….
The verdict…leaves…a suspicion that…an alleged homosexuality
has been felt to be an offense which mitigates a crime. And the crime
itself came out of an unhealthy concern with sexual deviation.”</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">It was one of those events that set the political
action in motion, and probably the first time that the public had
reacted in this way. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Letters to newspapers agreed, and the president of
the Howard League for Penal Reform, Arthur O’Halloran, wrote:
“Perhaps in the not distant future our archaic legislation relating
to homosexuality will be brought into line with the recommendations
of the Wolfenden committee.”</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The “not distant future” was to stretch out for<b>
years</b>. Today, 57 years after Charles
Aberhart’s lonely death, there are still quarters where there would
be more sympathy for Johns, McDonald, Neither, O’Connor, Reynolds
and Williams than there would be for him. The homophobia that drove
them still simmers.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTrgstEyVHzqTYxWuf08tO3IjSd00n19zk0UF9XDsllsAMBoRt6rIvuQtoKRagfYWPxlolkDSXmJw6o-ugUo9zZWiAwAbboIbl1DeZZvk6yHBS-WprcvrciTHFBOGmtdk0uOgewW7QrUl/s523/dead_lands_poster+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="523" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTrgstEyVHzqTYxWuf08tO3IjSd00n19zk0UF9XDsllsAMBoRt6rIvuQtoKRagfYWPxlolkDSXmJw6o-ugUo9zZWiAwAbboIbl1DeZZvk6yHBS-WprcvrciTHFBOGmtdk0uOgewW7QrUl/w640-h354/dead_lands_poster+-+Copy.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Homosexuality and same-sex
relationships have been documented in New Zealand for centuries.
Same-sex relationships and activities appear to have been acceptable
among pre-colonial Māori. Some stories, for example that of
Tutanekai and Tiki, center on same-sex couples. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Some of the earliest
European settlers in New Zealand were Christian missionaries who came
in the early nineteenth century and eventually converted most of the
Māori population to Christianity. They brought with them the
Christian doctrine that homosexuality was sinful. In fact, one
missionary, William Yate, was sent back to England in disgrace after
being caught engaging in sex with young Māori men. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2SSNDv7pIb9K4FDvGa7l9xevmXYFvmy8bYXdOgzJC23jXt5w9p75WtriNhGRB3cK6LblBpEEoafFzJNAxojun1jfmemtn1TtaT7V_nx3ery4uQzQ9y8O6_4QRdh-yHc7WIqc55NOOABx/s408/hero6223.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="348" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2SSNDv7pIb9K4FDvGa7l9xevmXYFvmy8bYXdOgzJC23jXt5w9p75WtriNhGRB3cK6LblBpEEoafFzJNAxojun1jfmemtn1TtaT7V_nx3ery4uQzQ9y8O6_4QRdh-yHc7WIqc55NOOABx/w546-h640/hero6223.jpg" width="546" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="cite_ref-Laurie_7-0"></a>When
New Zealand became a British colony in 1840, British law was adopted
in its entirety, making "buggery" illegal and a <b>capital
offense</b>. In 1893, all kinds of sexual
activity between men was criminalized, with penalties including
imprisonment, hard labor, and flogging. Sexual acts between women
were never criminalized.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">A man whose death sparked
progress for the New Zealand gay rights movement has had his
conviction for homosexuality overturned.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Now the family of Charles Arthur Allan Aberhart,
known as Allan, has planned a memorial in his name to recognize how
far the movement has come.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">"(We're) inviting
people to reflect on the fact that we've actually come really far but
it was at the expense of this poor man's life," Aberhart's
cousin, gay activist and public relations consultant Nicole
Skews-Poole said.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Outrage at Aberhart's
killing saw the launch of the <b>Dorian Society</b>,
the forerunner to the group that successfully lobbied for the
homosexual law reform.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">"For (generations)
his death was a massive shadow over their lives and something that
really defined their activism," Skews-Poole said.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">"(We're) trying to
also frame it as, it shouldn't have had to happen, but its happening
is part of what helped the homosexual law reform pass,"
Skews-Poole said.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFB5Yxm-fioK9rNJf4iX33j_iOtL-IbQ_CU88hYo5tDXEDJsrS7HyvJpMGKsEqqvh0_nshvrFRD25CXOUNGdv8oRtRzq3jqmaAgZlnbQUqYOyPzUG0-3TPSOsMXh52jx7ZNbr-22vGDQr/s1240/1626209849040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="1240" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFB5Yxm-fioK9rNJf4iX33j_iOtL-IbQ_CU88hYo5tDXEDJsrS7HyvJpMGKsEqqvh0_nshvrFRD25CXOUNGdv8oRtRzq3jqmaAgZlnbQUqYOyPzUG0-3TPSOsMXh52jx7ZNbr-22vGDQr/w640-h360/1626209849040.jpg" width="640" /></a><br /><br /><br /><span style="font-size: x-large;">
</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-46032827535445268672021-11-12T06:50:00.005-08:002021-11-12T06:50:52.946-08:00Gilgamesh & Enkidu Chicken <p>
</p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Tonight's
dinner is in honor of what was perhaps the first epic poem ever
written. Over a thousand years before Homer's “Iliad and Odyssey”
was the story of Gilgamesh and Enkidu, gay super heroes.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Read
a quick story about them after the recipe for some great dinner
conversation.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXD4-sfOoJ5GhAidG0i7waccZbkXmwc0jpdqN0Fc0o53aBUdBXTcjdV39JvejUccquT6V6RJpD0DCBDWlb00pPcJBio07i5l2UgyKhTHeLTSVoBp6k5Eui5TSzZs0n8Z1q1j-kUeKCNPVZ/s576/gil001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="576" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXD4-sfOoJ5GhAidG0i7waccZbkXmwc0jpdqN0Fc0o53aBUdBXTcjdV39JvejUccquT6V6RJpD0DCBDWlb00pPcJBio07i5l2UgyKhTHeLTSVoBp6k5Eui5TSzZs0n8Z1q1j-kUeKCNPVZ/w640-h324/gil001.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Here
is a great way to dress up the boneless skinless chicken thigh. Turn
a week day dinner into a fancy evening experience with this tasty
marinade.</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7BkvjB52Nz5DkSPFZKpWupT3pFJxFcABMIfEgs5kARNHm4qWc_FtOMEkaB98MeTMNpJ3ds7c4kHz-q1DaNaY2L12er7RPrRh5GPQM8tyaORPshTIqNzu2GI4k_-XWtBDSfw3T3Dsfju3/s576/gil002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="263" data-original-width="576" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7BkvjB52Nz5DkSPFZKpWupT3pFJxFcABMIfEgs5kARNHm4qWc_FtOMEkaB98MeTMNpJ3ds7c4kHz-q1DaNaY2L12er7RPrRh5GPQM8tyaORPshTIqNzu2GI4k_-XWtBDSfw3T3Dsfju3/w640-h292/gil002.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Ingredients:</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">4
boneless skinless chicken thighs</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">1
Egg</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">1
TBS mayonnaise</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">1Tbs
peach preserves </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">mix
over the pieces of chicken</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Add:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">1
tsp salt</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">1
tsp paprika</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Chicken
seasoning</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">mix
well</span></p><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim_95aDRbtNgsmKns9wR71_UAm4ExU0gAi6bCBUG8FvJqrP6SVhuuWGjivaEdp7blGOjgNIGp23VJOJKBD1e0ze4c9cu3pQ_4WXAQRX1l9rWL_nkG0-RAJ1x3zPi_iqNjoug_Fzwt7xHD/s516/gil003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="196" data-original-width="516" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim_95aDRbtNgsmKns9wR71_UAm4ExU0gAi6bCBUG8FvJqrP6SVhuuWGjivaEdp7blGOjgNIGp23VJOJKBD1e0ze4c9cu3pQ_4WXAQRX1l9rWL_nkG0-RAJ1x3zPi_iqNjoug_Fzwt7xHD/w640-h244/gil003.jpg" width="640" /></a></p><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"> </span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Cover
and let sit in refrigerator for at least an hour.</span></p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUYYfGZ3b9gd8L733acNcpaBEF7_WDLwO45YominhXPiSegzFb2yriFEOJOgujSHoxP8pW3NnFHbXrsQjXXSi6U3unT0opo8-mJZ90z3NvCFhBkQbpnyYKFXmItvskXZE95ERtCmThZBB/s516/gil004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="198" data-original-width="516" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUYYfGZ3b9gd8L733acNcpaBEF7_WDLwO45YominhXPiSegzFb2yriFEOJOgujSHoxP8pW3NnFHbXrsQjXXSi6U3unT0opo8-mJZ90z3NvCFhBkQbpnyYKFXmItvskXZE95ERtCmThZBB/w640-h246/gil004.jpg" width="640" /></a>
</span></p><span style="font-family: Verdana, sans-serif; font-size: x-large;">Roll
in panko crumbs</span><p></p><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3z4MH-4BvyHhYtei5d1J31UGvkA30ulnpY7OJ149i00QmLUXJ5ZI7kmemLoRBUxgHgvkEuEOR6y6Zh_PsX3DIXuFdyjHnOglu25HwaUlACz5u6MO17IBdr1CXKChgoGMrNXz2mTqbfI4/s516/gil005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="516" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3z4MH-4BvyHhYtei5d1J31UGvkA30ulnpY7OJ149i00QmLUXJ5ZI7kmemLoRBUxgHgvkEuEOR6y6Zh_PsX3DIXuFdyjHnOglu25HwaUlACz5u6MO17IBdr1CXKChgoGMrNXz2mTqbfI4/w640-h360/gil005.jpg" width="640" /></a></p><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"> </span></p><span style="font-size: x-large;">
</span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Saute
in olive oil until cooked and temps reach <b>170 </b>degrees.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcG2nobXCmpZ0TVIL-41N-EyPkSKq3TbWPk0t_mmGpf2S7q2EWFgT001KCdyn_V0LmO-L3FIkG6LY5PxxmSmz72fnaFuzZuD4GggH7xzi47Q-s0Rae44ZHL8QfN3Qf4_my0BM5rLHuJpa/s576/gil006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="576" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcG2nobXCmpZ0TVIL-41N-EyPkSKq3TbWPk0t_mmGpf2S7q2EWFgT001KCdyn_V0LmO-L3FIkG6LY5PxxmSmz72fnaFuzZuD4GggH7xzi47Q-s0Rae44ZHL8QfN3Qf4_my0BM5rLHuJpa/w640-h496/gil006.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">Serve
with a side of potatoes and a green.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">For
our music: <span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><span style="font-weight: normal;"><a href="https://www.youtube.com/watch?v=P94DN0EVfQI">https://www.youtube.com/watch?v=P94DN0EVfQI</a>
</span></span></span><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><span style="font-weight: normal;">bubble
boogie</span></span></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"> </span></u></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvW91EM7iD8uqYQ5cCQP1dqJqT-jEsAmbHUMcBHY5aW1Oy5BJFbyRXoiQatfrw9dyd9gJ0X5Lm_f9eq34vytPUqe1QE3nDliA64wFlH4kg3S6AyUJL2C90mwRrVvXzEDRAtF1ltI1zBHS/s320/book+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvW91EM7iD8uqYQ5cCQP1dqJqT-jEsAmbHUMcBHY5aW1Oy5BJFbyRXoiQatfrw9dyd9gJ0X5Lm_f9eq34vytPUqe1QE3nDliA64wFlH4kg3S6AyUJL2C90mwRrVvXzEDRAtF1ltI1zBHS/w400-h400/book+-+Copy.jpg" width="400" /></a></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">=============================== </span></span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NQ4t5t6nlTezb3RHkjO9aFc2WccrCLGBPNQrPgVfaAy32oOH6HCVoWOUuwm2RXRpki8cxr8LVQsrOYNPlfM6zQCafDPn1_bGkyoXv-ZMT9dQbS5Yw_4O8pumfZv6TMsF9sBcFtdK88Ms/s283/cae01f2e5e523378d887ae00e694f368.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="283" data-original-width="223" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NQ4t5t6nlTezb3RHkjO9aFc2WccrCLGBPNQrPgVfaAy32oOH6HCVoWOUuwm2RXRpki8cxr8LVQsrOYNPlfM6zQCafDPn1_bGkyoXv-ZMT9dQbS5Yw_4O8pumfZv6TMsF9sBcFtdK88Ms/w504-h640/cae01f2e5e523378d887ae00e694f368.jpg" width="504" /></a>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Gilgamesh was a historical
king who reigned in the Mesopotamian city of Uruk in about <b>2750</b>
BC.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">He is the basis for the hero
of the <b>Epic of Gilgamesh</b>, considered the <b>oldest story in
the world</b>, a 1,000 years older than Homer’s Iliad or the Bible.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The first fragments were
found in <b>1853</b>, written in cuneiform on clay tablets found in
the ruins of Nineveh, the ancient capital of Assyria. Cuneiform was
not deciphered until 1857. </span>
</p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhK910V0RyUDPsn7YaQqkQLix7uDPVn-MMbJy4tQnuonVRFFcaONNdYRuAd1cojoeyUiqHxI4aAzL3w44eTP14nn_2xEwV-jImaCZb4FtPabqKSWmFFzJL9fn6EZuTa20QMS2lEHYBpJXj/s770/Epic-Of-Gilgamesh.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="437" data-original-width="770" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhK910V0RyUDPsn7YaQqkQLix7uDPVn-MMbJy4tQnuonVRFFcaONNdYRuAd1cojoeyUiqHxI4aAzL3w44eTP14nn_2xEwV-jImaCZb4FtPabqKSWmFFzJL9fn6EZuTa20QMS2lEHYBpJXj/w640-h364/Epic-Of-Gilgamesh.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The Epic is set out on 11
clay tablets, only 3 of which are even close to complete. So early
translations are full of gaps and speculations. Over the next 120
years or so, more fragments were found and the language better
understood, providing more complete and more fluent translations.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><br /><br /></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">The Epic tells of an arrogant
king (<b>Gilgamesh</b>) whom the gods decide to tame by providing him
with an equal (<b>Enkidu</b>), his ‘<b>beloved friend</b>’. They
have various adventures, one of which results in Enkidu dying.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Gilgamesh’s grief following
Enkidu’s death was intense. Gilgamesh then went on to try to
discover a way to become immortal, as he didn’t fancy going through
the horrors of death, as Enkidu has. He failed.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">Gilgamesh is described as
caressing Enkidu the way that a man caresses his wife. Enkidu is
described as Gilgamesh’s <b>companion of his heart</b>.</span></p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">There’s also a story of how
when Gilgamesh first met Enkidu, they wrestled. After the fight, they
embraced and kissed, and held hands like brothers. From then, they
walked side by side.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOwavp44etayR0w86NWbktwvpirfh7BOuB8jr5Ls5avO92oBmlBu8ihcSJ_4Yjh7_Zxd0WvLjvPNqhm8QnVLMcN3pPDIbp-QqzZ5r54HKQIZ4gxSReRu1nm1DAXdze1q07EwTIJFk8mnA/s270/bookofgil.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="187" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOwavp44etayR0w86NWbktwvpirfh7BOuB8jr5Ls5avO92oBmlBu8ihcSJ_4Yjh7_Zxd0WvLjvPNqhm8QnVLMcN3pPDIbp-QqzZ5r54HKQIZ4gxSReRu1nm1DAXdze1q07EwTIJFk8mnA/w443-h640/bookofgil.jpg" width="443" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
the Epic of Gilgamesh, he is introduced as "two thirds divine
and one third mortal."At the beginning of the poem, Gilgamesh is
described as a brutal, oppressive ruler. This is usually interpreted
to mean either that he compels all his subjects to engage in forced
labor or that he sexually oppresses all his subjects. As punishment
for Gilgamesh's cruelty, the god Anu creates the wild man Enkidu.
After being tamed by a prostitute named Shamhat, Enkidu travels to
Uruk to confront Gilgamesh. In the second tablet, the two men wrestle
and, although Gilgamesh wins the match in the end, he is so impressed
by his opponent's strength and tenacity that they become close. In
the earlier Sumerian texts, Enkidu is Gilgamesh's servant, but, in
the <i>Epic of Gilgamesh</i>,
they are companions of equal standing. Gilgamesh, according to most
versions, will love Enkidu 'like a wife'. Together, they embark on
many journeys. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"> </p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
standard Akkadian Epic of Gilgamesh was composed by a scribe named
Sîn-lēqi-unninni, probably during the Middle Babylonian Period ,
based on much older source material. In the epic, Gilgamesh is a
demigod of superhuman strength who loves the handsome man Enkidu. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Goddess
Ishtar comes to him and demands him to become her consort. Gilgamesh
repudiates her. In revenge, she goes to her father Anu and demands
that he give her the Bull of Heaven, which she sends to attack
Gilgamesh. Gilgamesh and Enkidu kill the Bull.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">While
Gilgamesh and Enkidu are resting, Ishtar stands up on the walls of
Uruk and curses Gilgamesh. Enkidu tears off the Bull's right thigh
and throws it in Ishtar's face, saying, "If I could lay my hands
on you, it is this I should do to you, and lash your entrails to your
side." Ishtar calls together "the crimped courtesans,
prostitutes and harlots" and orders them to mourn for the Bull
of Heaven. Meanwhile, Gilgamesh holds a celebration over the Bull of
Heaven's defeat. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"> <span style="font-size: x-large;">After
Enkidu dies of a disease sent as punishment from the gods, Gilgamesh
becomes afraid of his death and visits the sage Utnapishtim, the
survivor of the Great Flood, hoping to find immortality. Gilgamesh
repeatedly fails the trials set before him and returns home to Uruk,
realizing that immortality is beyond his reach. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Most
classical historians agree the Epic of Gilgamesh exerted substantial
influence on the Iliad and the Odyssey. In <i>On the Nature of
Animals</i> by the Greek writer Aelian (2nd century AD). Aelian
relates that Gilgamesh's grandfather kept his mother under guard to
prevent her from becoming pregnant, because an oracle had told him
that his grandson would overthrow him. She became pregnant and the
guards threw the child off a tower, but an eagle rescued him mid-fall
and delivered him safely to an orchard, where the gardener raised
him. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
Epic of Gilgamesh was rediscovered in the Library of Ashurbanipal in
1849. Gilgamesh remained mostly obscure until the mid-20th century,
but, since the late 20th century, he has become an increasingly
prominent figure in modern culture. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><i>Epic of Gilgamesh</i>
itself is included in <i>The Columbia Anthology of Gay Literature</i>
(1998) as a major early work of that genre. </span>
</p><span style="font-size: x-large;">
</span><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsugY8eKJjpL6aHBE_2gLMUQ-qrTjeNBbMmEPTYQlyDNH9HiB4_vEDu0_WVHj5S8ebq1KnENEGlxfVHx2b1iwuDWwzek3OxUqr6lGLLnpIFDaUssdgwY1eE5OPWQI0sOIGvwIamaKF9dM1/s2048/gerard-mirabelli-2019-wms1-gilgamesh3-web-150ppi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsugY8eKJjpL6aHBE_2gLMUQ-qrTjeNBbMmEPTYQlyDNH9HiB4_vEDu0_WVHj5S8ebq1KnENEGlxfVHx2b1iwuDWwzek3OxUqr6lGLLnpIFDaUssdgwY1eE5OPWQI0sOIGvwIamaKF9dM1/w480-h640/gerard-mirabelli-2019-wms1-gilgamesh3-web-150ppi.jpg" width="480" /></a></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-45916919863551891072021-10-30T13:20:00.005-07:002021-10-30T13:20:55.268-07:00Cravers Brunch<p>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i><span style="font-weight: normal;">This
year marks the 100</span></i><sup><i><span style="font-weight: normal;">th</span></i></sup><i><span style="font-weight: normal;">
anniversary of a Midwestern tradition known as “White Castle”.
The company invented the fast food industry. Their unique burgers are
either loved or made fun of. “Sliders” or “Belly Bombs”hold
special memories for millions. Here we create a brunch around these
wonderful little guys.</span></i></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmPq-J1JMT_ejmnOv69qdLZ_Bq83oqwclsGFrIDftlpmS6pTLS5yTh7JSlywvODip8SKtVGRJgQUiUx2DQ3Zeok1-cm1boE7GIfZxL4cEyAWz0BC4fMI8vqd5EH7gpAXpMrv9ZTySLFVk/s576/brn01+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="226" data-original-width="576" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmPq-J1JMT_ejmnOv69qdLZ_Bq83oqwclsGFrIDftlpmS6pTLS5yTh7JSlywvODip8SKtVGRJgQUiUx2DQ3Zeok1-cm1boE7GIfZxL4cEyAWz0BC4fMI8vqd5EH7gpAXpMrv9ZTySLFVk/w640-h252/brn01+-+Copy.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><i>We
do a version of eggs benedict, a Hawaiian bake and a Cincinnati Chili
version. We will ignore the old joke: “The hardest part of going to
brunch is convincing your parents you're not gay.”</i></span></p><span style="font-size: x-large;">
</span><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Start early with the
potatoes: </b></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW92Sf1t4rjn9hmT4J7pvfV93BM5WHXlg6WyKFBnRH1Lq2wDZJMNIicjLCx2alNYQIjoqlRp9sdCzbYhQWOs68PZXiMMl7kP3rNlQelj-G2PAxdsUlclWt-CeXucbQMweMokM_R6T49Njs/s576/brun001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="201" data-original-width="576" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW92Sf1t4rjn9hmT4J7pvfV93BM5WHXlg6WyKFBnRH1Lq2wDZJMNIicjLCx2alNYQIjoqlRp9sdCzbYhQWOs68PZXiMMl7kP3rNlQelj-G2PAxdsUlclWt-CeXucbQMweMokM_R6T49Njs/w640-h224/brun001.jpg" width="640" /></a> </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">2
lbs small red potatoes, scrub skin and cut into 1 inch pieces. Place
in large bowl with cold water. </span></span><span style="font-size: x-large;"><strong><span style="font-family: Tahoma, sans-serif;">Add</span></strong><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">
a </span></span><strong><span style="font-family: Tahoma, sans-serif;">teaspoon
of salt</span></strong><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">
and </span></span><strong><span style="font-family: Tahoma, sans-serif;">half
a teaspoon of baking soda </span></strong><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">and
mix to dissolve salt and soda.</span></span><span style="font-family: Tahoma, sans-serif;"><i><span style="font-weight: normal;">
Let soak for 2 hours.</span></i></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i><span style="font-weight: normal;">Soaking
peeled, washed and cut fries in cold water for a couple of hours
removes excess potato starch, which prevents potatoes from sticking
together, gives a fluffy inside, and helps achieve maximum crispness.
</span></i></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i><b>Get
the sliders ready:</b></i><b> </b><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">bump
in microwave to loosen and remove the tops of 12 frozen sliders. </span></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Preheat
oven to </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>375
degrees.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
</span></span>
</p><span style="font-size: x-large;"></span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Lay
out 8 topless burgers in a 9x13 baking dish. If the cheese on them
looks weak it is OK to add some American slices if you wish. Bag and
freeze these 8 tops to make garlic bread latter. Lay out the
remaining 4 sliders in a smaller covered baking dish.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTaOTbQrFUooNyvZ2GgtrVPrThZFysaRc6bnrjkj_7J_QhuA8f07-z6vRCZ5pvgoSbnI_C-Td0mJqifF_-_k7jknvDVsLirEfEMnPSeJD2Z6Db_7A-aSt6jj9lBcRjwQXBO1oAnusw-i_/s576/brun05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="369" data-original-width="576" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTaOTbQrFUooNyvZ2GgtrVPrThZFysaRc6bnrjkj_7J_QhuA8f07-z6vRCZ5pvgoSbnI_C-Td0mJqifF_-_k7jknvDVsLirEfEMnPSeJD2Z6Db_7A-aSt6jj9lBcRjwQXBO1oAnusw-i_/w640-h410/brun05.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Dry
the potatoes </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">thoroughly
with paper towels and colander. Place back in dry bowl and add oil
to coat well. </span></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Spread
them out on a rimed baking sheet, lined with foil and sprayed. Place
cut sides down leaving plenty of room. Sprinkle with garlic salt and
1 tsp sugar.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja42GWHLjB63P_Of8CmHWcoR6x6F6a9KX4gMVhhO-QYMzv7pNzAmCF7BdlxTKe1c6_flqvqcSKMuHNLNLjoqrt61tgA4TnH5B2t8R_TZDFy1M3Iwf933Gc5L7OC4Z-agOOIpzXNHawczRo/s576/brun07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="223" data-original-width="576" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja42GWHLjB63P_Of8CmHWcoR6x6F6a9KX4gMVhhO-QYMzv7pNzAmCF7BdlxTKe1c6_flqvqcSKMuHNLNLjoqrt61tgA4TnH5B2t8R_TZDFy1M3Iwf933Gc5L7OC4Z-agOOIpzXNHawczRo/w640-h248/brun07.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~ </span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzHnFv5GnPmdNsESOGoyDfZ0BvW8GXbqCpkZ-UZx1eufQP4QcZJghsBfYBNRqaudKPqQWyK6AZ7A67YTQQFqaoJj_aaS4lOpvyLpID2GsNB2ogbt1ioXsEsKKh9YfsVC6H3cTGj5chruT/s576/brun003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="298" data-original-width="576" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzHnFv5GnPmdNsESOGoyDfZ0BvW8GXbqCpkZ-UZx1eufQP4QcZJghsBfYBNRqaudKPqQWyK6AZ7A67YTQQFqaoJj_aaS4lOpvyLpID2GsNB2ogbt1ioXsEsKKh9YfsVC6H3cTGj5chruT/w640-h332/brun003.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>King
KomOnna Iwanna LayYa Castle Bakes</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i><span style="font-weight: normal;">This
is named to honor </span></i></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i>Captain
Lee Rosbach</i></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i><span style="font-weight: normal;">
of Bravo TV's Below Decks. He is proof that today's media can still
produce honorable role models!</span></i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Ingredients:</b></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Mix
2 Tbs uncooked instant rice with </span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
Tbs crushed pineapple, </span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
Tbs Hoisin sauce (or<i> your favorite BBQ sauce)</i></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
Tbs lime juice </span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">some
slices of green onion.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Top
each of the four burgers with rice/sauce mixture. Set aside these top
buns. Cover the baking dish. You will replace the tops later. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBjmoklfntowyMLq4kcIK2_MlOP1MjOWLODj-9RvUh0TxBKuPLxotNTCgs8Dn9CRbL17tIINecVgWXG3Suk5Uiu0CaRVJvKvQp7WkYcOH8fphwf9H591gFXhq7583lQcPebP7qtc188ap/s699/brun09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="576" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBjmoklfntowyMLq4kcIK2_MlOP1MjOWLODj-9RvUh0TxBKuPLxotNTCgs8Dn9CRbL17tIINecVgWXG3Suk5Uiu0CaRVJvKvQp7WkYcOH8fphwf9H591gFXhq7583lQcPebP7qtc188ap/w528-h640/brun09.jpg" width="528" /></a></span>
</p><span style="font-size: x-large;"></span><br /><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Lay
out </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>3
– 4 slices</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
of bacon on a second baking sheet lined with parchment paper.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAUNb8kPLQMy92YliigsatrquzmSKbKSvtqETorGhYKAHyh1lOLsFqRdbNMYMabfWAqyjlPPu5gj4-_Sma-AHDaQN_33pA8FY2DNpcIqhHnNd5J23E3R9AwGIz_5TnXMVH5BZjXPFSWwD/s576/brun08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="307" data-original-width="576" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAUNb8kPLQMy92YliigsatrquzmSKbKSvtqETorGhYKAHyh1lOLsFqRdbNMYMabfWAqyjlPPu5gj4-_Sma-AHDaQN_33pA8FY2DNpcIqhHnNd5J23E3R9AwGIz_5TnXMVH5BZjXPFSWwD/w640-h342/brun08.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;"></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Slide
the potato pan into preheated oven on a lower rack. Let roast for </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>10
mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">.</span></span><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Next
add covered dish with the sliders into oven, along with the sheet of
bacon.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNrxiGrx-Pt9sF0q4LtaVooiIwbe4U4IBoEbzWohLBh0eJPwjyX1HVlG4Q3_4BZAhkieVwiDb_Sm-UqCbFxk00iKhT1pobdpN7AUNCeiWpkF1v5ouRZTiAmM0kAnttNfcdFKUQ46DgxFv/s516/brun10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="212" data-original-width="516" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNrxiGrx-Pt9sF0q4LtaVooiIwbe4U4IBoEbzWohLBh0eJPwjyX1HVlG4Q3_4BZAhkieVwiDb_Sm-UqCbFxk00iKhT1pobdpN7AUNCeiWpkF1v5ouRZTiAmM0kAnttNfcdFKUQ46DgxFv/w640-h262/brun10.jpg" width="640" /></a></span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Let
these all roast together in </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>375
degree oven.</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>After
25 mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
Check bacon, you want cooked but not too crispy.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Remove
the cover from baking sliders and add the tops. Turn the potato tray
around. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Roast
for another </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>10
mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
then remove bacon and let cool. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Remove
the baked sliders.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Place
the 9 x 14 dish with bottoms of burgers into the oven to heat along
with the potatoes for just </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>10
mins.</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
They are already cooked. </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Total
baking time of 45 mins – 50 tops. </b></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>While
the food roasts:</b></span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Heat
a can of chili–no beans in microwave. (directions on can) </span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Make
a cheese sauce by heating 2 tbs butter in a medium sauce pan.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">In
a small bowl stir 2 TBS four with 1 cup milk <b>or</b> </span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">spoon
in a jar and shake it like crazy to completely mix. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">Add
to butter melting in pan and stir until thickens, about </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>2
mins</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">.
Add </span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>2
– 3 TBS</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
of any shredded white cheese, I used provolone. Stir until well
mixed.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTymtjxy1Uv1FsFqTo-o0VGlqJAOE4GYPjw99Pza3jo8At5J3pICTNhaqezLEa9mQOZGVDTY7pJiDAFu3XTST3c05C98bn-KhEz5pVhdtsgEH3ip_wukVHAuYWHWvQ9f1TDdnO5gg6mZ5V/s576/brun11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="235" data-original-width="576" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTymtjxy1Uv1FsFqTo-o0VGlqJAOE4GYPjw99Pza3jo8At5J3pICTNhaqezLEa9mQOZGVDTY7pJiDAFu3XTST3c05C98bn-KhEz5pVhdtsgEH3ip_wukVHAuYWHWvQ9f1TDdnO5gg6mZ5V/w640-h262/brun11.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;"></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Poach
4 eggs.</b></span><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Now
build your burgers.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Queen City Sliders</b><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">
</span></span><span style="font-family: Tahoma, sans-serif;"><i><span style="font-weight: normal;">Cincinnati
chili is a Midwest favorite. </span></i></span></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvjbuMsMsxQLEDGjW2m2ypVAHEhDE2l12xu871EGKeki4NEwq7nvy64ktzahLCcT0hq5yocXabgVzDW2kmLqEg0ry7ScbpQZZjprF3kYII_8s-YAjzRVvGpkCDKfWkE0oBKYCHfUHZeEp/s576/brun002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="576" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvjbuMsMsxQLEDGjW2m2ypVAHEhDE2l12xu871EGKeki4NEwq7nvy64ktzahLCcT0hq5yocXabgVzDW2kmLqEg0ry7ScbpQZZjprF3kYII_8s-YAjzRVvGpkCDKfWkE0oBKYCHfUHZeEp/w640-h352/brun002.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;"></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Spoon
chopped white onion on four of the burgers, add the heated chili and
sprinkle with cheese. Served like this it is referred to as Chili 3
way. Cover while prepping others. This helps to melt the cheese.</span><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPi9ZAG6YhDTffeERa33qkKhvusvr9rmneQLO_YgUoN1M11z7MjJGQlqeTAew2lipvSlM2sW-HVABWNiKFt9DBvMM7vBSyRTuE2VTRPOCm1eeRuDyHnvz3cGkNkHn60ph4AtsuY53sBHM/s576/brun004_edited-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="576" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPi9ZAG6YhDTffeERa33qkKhvusvr9rmneQLO_YgUoN1M11z7MjJGQlqeTAew2lipvSlM2sW-HVABWNiKFt9DBvMM7vBSyRTuE2VTRPOCm1eeRuDyHnvz3cGkNkHn60ph4AtsuY53sBHM/w640-h442/brun004_edited-1.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Craver's
Benedict </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><i><span style="font-weight: normal;">Wouldn't
be brunch without eggs benedict.</span></i></span></p><span style="font-size: x-large;">
</span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Cut
the bacon so you can add a layer on the burgers. Top with a poached
egg and spoon the cheese sauce over it. If you wish, sprinkle with a
touch of dried parsley.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Dish
out the baked burgers and add to a beautiful platter with the other
two kinds of sliders.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">A
second platter will hold the roasted potatoes. Let the guests serve
themselves.</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
an even truer White Castle Brunch, serve with an orange flavored
soda! Or make a pitcher of mimosas by mixing 2 cups orange juice with
about the same of champaign and 4 oz of triple sec orange. Keep well
chilled!</span></p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZj28FRUGwkTUTf0n5A4EACN6mfH69qnUMsvFo5dSsBVln8B1ZgNfcJ3vxUxHWOT4vtusUmk-ftPBnvVaHQCcxAWE6ZleAL7qZMY9GOJMPhpBl-TACRHR8bEOaJndKVCeCg8yjFw7ydgo/s576/brn01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="226" data-original-width="576" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZj28FRUGwkTUTf0n5A4EACN6mfH69qnUMsvFo5dSsBVln8B1ZgNfcJ3vxUxHWOT4vtusUmk-ftPBnvVaHQCcxAWE6ZleAL7qZMY9GOJMPhpBl-TACRHR8bEOaJndKVCeCg8yjFw7ydgo/w640-h252/brn01.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">For
our music: </span></span><span style="color: navy; font-size: x-large;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=Vxg-a8a2UuY"><span style="font-family: Tahoma, sans-serif;"><span style="font-weight: normal;">https://www.youtube.com/watch?v=Vxg-a8a2UuY</span></span></a></u></span></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-weight: normal;">
walkin in rhythm </span></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">What
a unique brunch full of familiar flavors, this will be talked about!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDsJ-cOuKjEbuPpvuSQOVy_FSZ-74AJGBqzNqPAxswO_lqgefQyqjesizDAn1sWNCmLg2-lMg1GnIMz21eYvP8aV30C2JZmOosoKgFn35kKFVl1xJA2_M33NfQfB4olgDADT2OM7TP2Dv/s320/book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDsJ-cOuKjEbuPpvuSQOVy_FSZ-74AJGBqzNqPAxswO_lqgefQyqjesizDAn1sWNCmLg2-lMg1GnIMz21eYvP8aV30C2JZmOosoKgFn35kKFVl1xJA2_M33NfQfB4olgDADT2OM7TP2Dv/s0/book.jpg" width="320" /></a></div><br /><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-27109153227921846542021-10-22T07:48:00.001-07:002021-10-22T07:48:08.943-07:00Naughty Norseman Meatballs <p>
</p><p style="margin-bottom: 0in;">
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><strong><i><span style="font-weight: normal;">Meatballs</span></i></strong><i>
are smothered in the most amazing rich and creamy gravy. The
meatballs are packed with such delicious flavor. Savory, comforting
and smothered with a sauce that melts in your mouth. You will quickly
agree these are the BEST you have ever had! </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLWGdOP_nDLutXlJWoJlZ1JkXyZpUlyhWO_RhibjgAYV33JkB8_C_L2pA3HSvqEn2Dkj8UFvrniIqLP8mYiXmcDHnD8uKidhqJtc85DNY8ArCTVezCwamFrDUFSGi_aMUJ7mWCzG7q2af/s576/NNM001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="381" data-original-width="576" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLWGdOP_nDLutXlJWoJlZ1JkXyZpUlyhWO_RhibjgAYV33JkB8_C_L2pA3HSvqEn2Dkj8UFvrniIqLP8mYiXmcDHnD8uKidhqJtc85DNY8ArCTVezCwamFrDUFSGi_aMUJ7mWCzG7q2af/w640-h424/NNM001.jpg" width="640" /></a></span><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Have
fun with this favorite. Let it develop wonderful tastes in the oven
while you don't have to stand over it. Yes, it takes effort but
sometimes you just need to spend effort for someone you love.</i></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaiG1LQwVJVpEE7nY3r57lS_p2_ZHqAdaOYY-R0DNye3cLOKo_2HvnI98U-xAPSFMzSNo2E7Fxv-2s1vWCaKGsx5Qbf4DItz4ZbBhJ9B5U_MMUgg-MYJVm1-dFvkYQcBnmL1HwgkbKgJx/s576/NNM002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="576" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaiG1LQwVJVpEE7nY3r57lS_p2_ZHqAdaOYY-R0DNye3cLOKo_2HvnI98U-xAPSFMzSNo2E7Fxv-2s1vWCaKGsx5Qbf4DItz4ZbBhJ9B5U_MMUgg-MYJVm1-dFvkYQcBnmL1HwgkbKgJx/w640-h396/NNM002.jpg" width="640" /></a></i></span><b><span style="font-size: x-large;">Ingredients</span></b></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
pound ground beef</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
cup panko bread crumbs * </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
tsp allspice</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
tsp nutmeg</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
medium yellow onion, grated</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp Garlic Powder</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">⅛ <span style="font-family: Tahoma, sans-serif;">tsp
Pepper</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp salt</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
egg</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tbsp. olive oil</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">5
tbsp. butter</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">3
tbsp. flour</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
cups beef broth</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
cup half & half (Non fat)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
TBS Worcestershire sauce</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp. Dijon mustard</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">salt
and pepper to taste</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
package of pasta (noodles work well)</span></p><span style="font-size: x-large;">
</span><hr /><span style="font-size: x-large;">
</span><h3 class="western" style="margin-bottom: 0in;"><span style="font-size: x-large;">Instructions</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-48417-step-0-0"></a>
<span style="font-family: Tahoma, sans-serif;">In
a large bowl combine ground beef, panko, parsley, allspice, nutmeg,
onion, garlic powder, pepper, salt and egg. Mix until combined. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_-O3vmA-4Qg8JvSbgU4klRald1aJuYZQYvDRkgipHsTkn9y4B1Zu5UGrjWwgTtXvmWW9jeokmG-nYURPM7HkxVXxw6a9Ohvs4NxuF5iFP_KNF9XHGnIiUgk72JAGWOtxLMzuI3vMCWLs/s1080/ML003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_-O3vmA-4Qg8JvSbgU4klRald1aJuYZQYvDRkgipHsTkn9y4B1Zu5UGrjWwgTtXvmWW9jeokmG-nYURPM7HkxVXxw6a9Ohvs4NxuF5iFP_KNF9XHGnIiUgk72JAGWOtxLMzuI3vMCWLs/w640-h360/ML003.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i><span style="font-family: Tahoma, sans-serif;"><b>NOTE:
</b></span><span style="font-family: Tahoma, sans-serif;">slave
found the cupboard was bare of panko crumbs. No worries, I just put 4
pieces of whole wheat bread in the large bowl and grated the onion on
top so that the onion juice soaked into the bread. If needed, I
would add another TBS of beef broth to get the bread very damp. Then
added the rest of the ingredients and mixed well. Let sit so that the
moisture absorbs! </span></i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"> <span style="font-size: x-large;"><a href="https://www.blogger.com/#"><img align="BOTTOM" border="0" height="259" name="graphics6" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQLtHFeSn9F6OulhPtLbyWagOhMl9jgInnRteuV0pzq0TVChqSGKUZ2YMvjlNxkDSep8V9rLGAW7ajhi_9HSDL2w_BKll-8IEsnM3ALd_J3W_l1BPpDYtIuq2jTkE7736XiCnao0RU75p/w449-h259/BB003.jpg" width="449" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Preheat
oven to </span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>400
degrees </b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">and
line a baking sheet with parchment.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGL7S_U6N6dcFPSq6oZxUP7F1tT0nttLV_xGk_Tko5TSLrRIZTCyaMK02uis3pywk4-mW9O_1Yr5YMLtiRJUzSzd2okBV2RLE3D7x-BVxhyphenhyphenIGpSh8Qnl-ObwUR2pmzh_9-YfBihfkHjGDj/s516/BB005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="237" data-original-width="516" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGL7S_U6N6dcFPSq6oZxUP7F1tT0nttLV_xGk_Tko5TSLrRIZTCyaMK02uis3pywk4-mW9O_1Yr5YMLtiRJUzSzd2okBV2RLE3D7x-BVxhyphenhyphenIGpSh8Qnl-ObwUR2pmzh_9-YfBihfkHjGDj/w640-h294/BB005.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">Using
a small ice cream scoop make about 20 small meatballs. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Dip
you fingers into a small dish of water and roll each meatball into a
nice shape and place on parchment.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHu04t-IJ5mgVB-JRuRtlRxajFPXgYpGUm8ZVEQH2NjufDcp6gYolMJdPD-kqOqscjjS663mC1dPcQu4giz6Ohc8O2XxuhAKO827VSKT2haDnaKqHm8tYv8nGbhOAxs24oHbSArPtPjWl/s516/NNM003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="442" data-original-width="516" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHu04t-IJ5mgVB-JRuRtlRxajFPXgYpGUm8ZVEQH2NjufDcp6gYolMJdPD-kqOqscjjS663mC1dPcQu4giz6Ohc8O2XxuhAKO827VSKT2haDnaKqHm8tYv8nGbhOAxs24oHbSArPtPjWl/w640-h548/NNM003.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;"></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>The
mushrooms </b></span>
<span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">A
properly roasted mushroom is meaty, intense, and deeply flavored. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Conventional
wisdom tells you never to wash mushrooms, but it's <b>okay </b>go
ahead and do it. Even after a prolonged soak, they gain about 2% of
their total weight in water, which is not enough to make a big
difference in cook time. You can wash them in cold water with
vinegar, rinse well. Though I'd advise cutting and trimming them
before washing, they're a bit slippery when wet.</span></p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">To
start, toss mushrooms with olive oil</span></span><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><b>.</b></span></span><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">
Spread them out onto a foil lined and sprayed baking sheet. </span></span></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">When
roasting mushrooms, we’re looking for them to turn brown and
caramelized in spots. </span></span></span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"> </span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrlFrO6jskOGqRNgkC766bBK8GRtgrauCu0-lFwMyY8JbZ_1s4CTVcrlvDhz0wpHE8SabtZEJerCUHnBsUP5U8iCJ9JwWiOLlIgmDoElImj18ega6lkfMasl9kf_LQ4b99eGX3n0xhm7F/s516/NNM004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="207" data-original-width="516" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrlFrO6jskOGqRNgkC766bBK8GRtgrauCu0-lFwMyY8JbZ_1s4CTVcrlvDhz0wpHE8SabtZEJerCUHnBsUP5U8iCJ9JwWiOLlIgmDoElImj18ega6lkfMasl9kf_LQ4b99eGX3n0xhm7F/w640-h256/NNM004.jpg" width="640" /></a>
</p><span style="font-size: x-large;">
</span><p>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Slave
chose fresh green beans for a side dish. So they were snapped,
rinsed and drizzled with olive oil.</span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Roast
all three pans for <b>30 to 35 mins.</b> Remove and let sit. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
that cooks prepare the pasta and drain.</span></p><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SPV2Fc_re7tzzbF0_jetqBuThdFy4zlGb2Sj5nYXfQqjl8QePw2AQ41nuCVocA5D68p7b9lZ3Pa8iDP9-OH_-YDJAZzqpgOUCC5Ban5ZsFS2o4VkQLw7SamxZ5JL0C_Km9Q_DH7K4jic/s678/MCC004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="678" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SPV2Fc_re7tzzbF0_jetqBuThdFy4zlGb2Sj5nYXfQqjl8QePw2AQ41nuCVocA5D68p7b9lZ3Pa8iDP9-OH_-YDJAZzqpgOUCC5Ban5ZsFS2o4VkQLw7SamxZ5JL0C_Km9Q_DH7K4jic/w640-h418/MCC004.jpg" width="640" /></a></p><p><span style="font-size: x-large;"> <span style="font-family: Tahoma, sans-serif;">Add
4 TBS butter and flour to a skillet and whisk until it turns brown.
Slowly stir in beef broth and half & half. Add Worcestershire
sauce and Dijon mustard and bring to a simmer until sauce starts to
thicken. Salt and pepper to taste.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0.05in;"><span style="font-size: x-large;"><a name="wprm-recipe-48417-step-0-3"></a> <span style="font-family: Tahoma, sans-serif;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3ObKpeKsnSejf_-pZFwZ-EVS9AdaDhACI_7pZebRIYZPAzyYmzjGL7GFYwRDdNM06kkIM-GMSy0F6DQDeMr0gVYqMx2qRq9XSlCZAqzdROqbwVf75ZLVRYCRIUa7Zr0D4BXF_ONa30bX/s516/BB007_edited-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="311" data-original-width="516" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3ObKpeKsnSejf_-pZFwZ-EVS9AdaDhACI_7pZebRIYZPAzyYmzjGL7GFYwRDdNM06kkIM-GMSy0F6DQDeMr0gVYqMx2qRq9XSlCZAqzdROqbwVf75ZLVRYCRIUa7Zr0D4BXF_ONa30bX/w640-h386/BB007_edited-1.jpg" width="640" /></a></p><p style="margin-bottom: 0.05in;"><span style="font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"> Add
the meatballs back to the skillet and simmer for another <b>2 - 3
minutes.</b> Serve over pasta or even white rice.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">For our music: </span></p><span style="font-size: x-large;"></span><p style="font-style: normal; font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;">
<span style="font-family: Tahoma, sans-serif;"><a href="https://www.youtube.com/watch?v=k5McEdptRG8">https://www.youtube.com/watch?v=k5McEdptRG8</a>
Locomotion </span></span>
</p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;">
</span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;"><span style="font-size: x-large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6_cZVW-DM4TT6yQSMcbr1UwQK1FMnGSzpjrk0yhof29PjjNvSTmBIRHDDSccN-9lDgWcxHD1kdBlDvnCYIPvuu-q2hVfQ8C_hiiXfdroydStEVS3VJMLgKJK_vw2iuJNPtD2gq15x2Sh/s320/book.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6_cZVW-DM4TT6yQSMcbr1UwQK1FMnGSzpjrk0yhof29PjjNvSTmBIRHDDSccN-9lDgWcxHD1kdBlDvnCYIPvuu-q2hVfQ8C_hiiXfdroydStEVS3VJMLgKJK_vw2iuJNPtD2gq15x2Sh/s0/book.jpg" width="320" /></a>
</p>
<p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<span> </span><span> </span><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMp444Z_9xvbtxmCNfkKlGKM5IQUS1RwFYeUZCoKBbYKKVe9FxnsDngpnij43rxPkqM4QRYxjpCBdr7UHiR-fnVGL3RVu9VKNNfgPgh66pjMhTLBxV6dguM0qjcIzW2y0blvVBLGmDLOn/s1080/NN.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMp444Z_9xvbtxmCNfkKlGKM5IQUS1RwFYeUZCoKBbYKKVe9FxnsDngpnij43rxPkqM4QRYxjpCBdr7UHiR-fnVGL3RVu9VKNNfgPgh66pjMhTLBxV6dguM0qjcIzW2y0blvVBLGmDLOn/w640-h360/NN.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">While
popular notions of history often paint Viking men as violent brutes,
their customs and culture didn't always comply with our modern-day
expectations. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Vikings
took great pride in their appearance, scent, and their level of
desirability. Men would make it a point to bathe at least once a week
(which was frequent for the time). Men and women both dyed their hair
and dressed in clean, colorful clothing, jewelry, and cloak pins to
flaunt wealth and style. The men often wore make-up. They engaged in
premarital affairs, though marriage and procreation were still
</span><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>primary
goals</b></span><span style="font-family: Tahoma, sans-serif; font-size: x-large;">.
In fact, these two milestones were expected.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Scandinavian
men and women who never married because of their sexual orientation
were shunned from society, a view that stemmed from the society's
emphasis on reproduction and farming. As long as a Viking married a
partner of the opposite sex and produced offspring, however, anything
else they did was OK and were generally ignored with few exceptions.
Men who "submitted" to other men in a sexual context were
believed to be more likely to reflect this submission in other areas
of life, such as farming or commerce. He would have been believed to
be weak and unassertive, qualities that were opposite of Vikings'
ideals of manhood. Their views on homosexuality weren't enforced
regulations, but rather cultural norms based on what they perceived
to be proper decorum.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Lesbianism
is hardly mentioned in Viking lore, most likely because Viking
communities were more preoccupied with the notion of men being
penetrated for pleasure.</span></p><span style="font-size: x-large;">
</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpa15jTTSbIR71D30VlQvbs6FzDRPpKIRvSv21UcV0fTT2UbOakehY-K69wbm74RvdZIaqeM4FbKE3G6o5i2ci3rZVYjDp2RU0G3ynfdBklNtHdppPb9p3XSwYD19vodKx6vrBbdSlL-A/s1200/2955.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpa15jTTSbIR71D30VlQvbs6FzDRPpKIRvSv21UcV0fTT2UbOakehY-K69wbm74RvdZIaqeM4FbKE3G6o5i2ci3rZVYjDp2RU0G3ynfdBklNtHdppPb9p3XSwYD19vodKx6vrBbdSlL-A/w640-h640/2955.webp" width="640" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-49687600486822699382021-10-16T18:28:00.000-07:002021-10-16T18:28:01.907-07:00A Seaman's Casserole<p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"> <span style="font-family: Times New Roman, serif;"><i>Here
is a simple, low cost sea food casserole that is hearty and full of
flavor.</i></span></span></p><p style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: x-large;"><span style="font-family: Times New Roman, serif;"><i> </i></span></span><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqQjXQ3J1bExhVKKWCxfvL5FV0A1wDOLhDhqlezjeeYxn9cdCQJQaeaK4b6Ir74VGJbrP6M1CCWK6Ho6-8pwRDNLZj1pvpR_u7LCdAiyLmQW4H1jJ6DF7ZTTFxCJdxdDmOhTTrSy07JPo/s576/sc001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="576" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqQjXQ3J1bExhVKKWCxfvL5FV0A1wDOLhDhqlezjeeYxn9cdCQJQaeaK4b6Ir74VGJbrP6M1CCWK6Ho6-8pwRDNLZj1pvpR_u7LCdAiyLmQW4H1jJ6DF7ZTTFxCJdxdDmOhTTrSy07JPo/w640-h518/sc001.jpg" width="640" /></a></span></p><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><span style="font-family: Times New Roman, serif;"><i> </i></span><i>Many
of the ingredients are probably in your pantry now. Imitation
lobster, clam chowder, clams, carrots, and egg noodles under a
beautiful crust made from a tube of pizza dough! </i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbw8fVA0Rl3OvU1e2s0cU5XHqG_2DfXLveM4ta6IWdH3QATl4x_X6HILLSvPTwkmWzF9J9heBqdLh4sHON49XxNy83e8zRsPJS_uWns-UoT5YVoRCYORDqor3NmYEZLcoSucITc59934d/s576/SC002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="251" data-original-width="576" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbw8fVA0Rl3OvU1e2s0cU5XHqG_2DfXLveM4ta6IWdH3QATl4x_X6HILLSvPTwkmWzF9J9heBqdLh4sHON49XxNy83e8zRsPJS_uWns-UoT5YVoRCYORDqor3NmYEZLcoSucITc59934d/w640-h278/SC002.jpg" width="640" /></a></span></span></p><p style="margin-bottom: 0in;"><span style="font-family: Times New Roman, serif; font-size: x-large;"><b>Ingredients:</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">2
8oz packages imitation lobster</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">1
can New England Clam Chowder</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">1
can chopped clams</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">1
cup egg noodles cooked</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">½
cup chopped carrot cut into “coins”</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">½
cup shredded Gouda cheese </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Old
Bay seasoning</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">1
egg</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Pizza
crust</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Directions:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">preheat
oven to <b>350 degrees </b>and spray a 9 x 13 casserole dish.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Cook
egg noodles according to package directions but pull a minute early
and drain.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">While
that is cooking in a large bowl mix the can of clam chowder with an
un-drained can of chopped clams.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_dHU0_53sSu1nCS5bXW4KMiJB43t1ftViWps7Yn_2WcCYiEViTwLq7IuPhXmWg1wG54FuXsOjgFYrmNctSUbSwuV7EK2RRPb3gAyiBUv6imP96kMpCBJ5-7_w0Ah1wiMUv9ZHPKm0LB-/s576/SC003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="232" data-original-width="576" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_dHU0_53sSu1nCS5bXW4KMiJB43t1ftViWps7Yn_2WcCYiEViTwLq7IuPhXmWg1wG54FuXsOjgFYrmNctSUbSwuV7EK2RRPb3gAyiBUv6imP96kMpCBJ5-7_w0Ah1wiMUv9ZHPKm0LB-/w640-h258/SC003.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Stir
in the carrots and the chunks of imitation lobster.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Mix
in the cooked noodles and pour into the casserole.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Sprinkle the cheese over the top.<br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcdpBfs35ZDxnl5Tchg5ZfsjUSse8BsLXAZDNqKEO_mukL7LAgJC2z3UGI31QrDoK-gOMdHu4zGDoJ_a8uV96Kk2DHHSMgiPMMFCgxsemq1wfbIqAbLtCQ5xPPYi3CqQvuLft6wCSgUkD/s576/SC004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="576" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcdpBfs35ZDxnl5Tchg5ZfsjUSse8BsLXAZDNqKEO_mukL7LAgJC2z3UGI31QrDoK-gOMdHu4zGDoJ_a8uV96Kk2DHHSMgiPMMFCgxsemq1wfbIqAbLtCQ5xPPYi3CqQvuLft6wCSgUkD/w640-h360/SC004.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;"></span><span style="font-family: Arial, sans-serif; font-size: x-large;">Lay
out a sheet of wax paper and unroll the pizza dough onto that. Shape
it into the size of the casserole dish.</span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Stir
up the egg and add ½ tsp of Old Bay.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Invert
the wax paper onto the dish and peel back the paper. Trim the edges
with a table knife. Press the dough down onto the filling and brush
with the egg wash.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTW5n0sw1bcqs6IYv56d682X9J44DUklfyH2oQwgjN71P8fiHGX88z2ARgphyphenhyphenm79o5l-o4pUFt1vXBprWeGSLd6qsA4uLkwMMtWGede8gDanhHOIZVr24e1wYkOIDi9V3LvWuyUUzq9apU/s576/SC005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="576" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTW5n0sw1bcqs6IYv56d682X9J44DUklfyH2oQwgjN71P8fiHGX88z2ARgphyphenhyphenm79o5l-o4pUFt1vXBprWeGSLd6qsA4uLkwMMtWGede8gDanhHOIZVr24e1wYkOIDi9V3LvWuyUUzq9apU/w640-h296/SC005.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">Bake
for about <b>40 minutes</b> to heat through and put a nice glaze on
the crust.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihWB25adh8WfBKLmJkJu69FXD-ybp5RW-SLeksDrpxXTybWARBeIaSuYsgg-aftCHmoooYexA0tEN4tlVZuAcnJC4BHhB1pvtU3m3XmVToYQaVYnG_2T-sYqTHFKDM906ycvVR4SWRXFq/s576/SC006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="576" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihWB25adh8WfBKLmJkJu69FXD-ybp5RW-SLeksDrpxXTybWARBeIaSuYsgg-aftCHmoooYexA0tEN4tlVZuAcnJC4BHhB1pvtU3m3XmVToYQaVYnG_2T-sYqTHFKDM906ycvVR4SWRXFq/w640-h480/SC006.jpg" width="640" /></a></span></span><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">If
you wish for a vegetable side, try green beans, sprinkled with olive
oil and spread on a baking tray. Slide this under the casserole dish
(this will also catch any over flow)</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">For
our music tonight: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=ypWXEnK_0T8">https://www.youtube.com/watch?v=ypWXEnK_0T8</a></u></span></span>
The Tide Is High </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Arial, sans-serif; font-size: x-large;">What
a treat for my Master Indy</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLZVRC2GRfkxUCoeDzqIOwZUsSi-F2OMFzamYMNo_AUCTbx91E7eetel9YGSJIlflNd5JpGNi03Wcyt-ceUlK7QO-_otsW7PFjL8HsJzN8BEa-_OkoqHkjjjhVBZUwACeGKd5buHUp2qF/s576/sc007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="563" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLZVRC2GRfkxUCoeDzqIOwZUsSi-F2OMFzamYMNo_AUCTbx91E7eetel9YGSJIlflNd5JpGNi03Wcyt-ceUlK7QO-_otsW7PFjL8HsJzN8BEa-_OkoqHkjjjhVBZUwACeGKd5buHUp2qF/w626-h640/sc007.jpg" width="626" /></a></span></span><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-size: x-large;"><a name="__DdeLink__4724_1524457664"></a>
</span><br />
</p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lX2KKYHtqMilo2NaMwZBpQ3GvbJHvfVqoPsCUsP-epmiJw0nioh6HJat42lH4zvLcgG3_hFYXP5gsC1h8UItfCuctsCMmEDJowBrlMZct9QKcdZXFEGhQQs-LcS2PilDJjT40NRl6pR5/s320/book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lX2KKYHtqMilo2NaMwZBpQ3GvbJHvfVqoPsCUsP-epmiJw0nioh6HJat42lH4zvLcgG3_hFYXP5gsC1h8UItfCuctsCMmEDJowBrlMZct9QKcdZXFEGhQQs-LcS2PilDJjT40NRl6pR5/s0/book.jpg" width="320" /></a></span></div>
<p></p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-54943207739140739402021-09-09T20:24:00.005-07:002021-09-09T20:24:41.158-07:00Don Leon Chicken <p>
</p><span style="font-size: x-large;">
</span><h3 class="western" style="font-weight: normal;"><span style="font-size: x-large;"><i>This
extra juicy chicken baked in the oven will brighten your table with a
new favorite. It is named after an important epic poem that was a
powerful outcry against injustice and a moving, erudite defense of
male love, published in <b>1866</b> and attributed to Lord <strong><span style="font-weight: normal;">Byron.
It was vilified, seized and ordered destroyed. Read about “Don
Leon”. </span></strong> </i></span>
</h3><span style="font-size: x-large;">
</span><h3 class="western"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczFd2XXa-LKBTuQKkNtdhoajtUSaxveqjc9qcfyiFBYHUBHtO8XvtS3CkmYSCAwAHqg01oeg97SqkscrD5Eep-EitrLmdaRE_D49CuQhWfI7YtNKbATR1RizZSrcqXbjoxUzemeFj8drj/s576/DL001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="378" data-original-width="576" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczFd2XXa-LKBTuQKkNtdhoajtUSaxveqjc9qcfyiFBYHUBHtO8XvtS3CkmYSCAwAHqg01oeg97SqkscrD5Eep-EitrLmdaRE_D49CuQhWfI7YtNKbATR1RizZSrcqXbjoxUzemeFj8drj/w640-h420/DL001.jpg" width="640" /></a><br /></span>
</h3><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;">This basic easy chicken
recipe calls for breasts, seasoned in brown sugar and garlic, then
baked in the oven for a crisp and juicy meal. Easy clean up and
delicious taste. This pairs with just about any vegetable you find to
your liking.</span></p><span style="font-size: x-large;">
</span><p><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuYahZbcKdIlYGkxjgzlbx4E9AQUQzVJelw2Y1y31gJQeVOPJk-eph1sizwZnPYE8fb0pAYxLxRR0xnnncgI7msrE2q4ePx1gEIGjRWXL6SfxF0z7fLYOcVT0WWwnpA7ENaXb3mSjy4Ja/s576/DL002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="383" data-original-width="576" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuYahZbcKdIlYGkxjgzlbx4E9AQUQzVJelw2Y1y31gJQeVOPJk-eph1sizwZnPYE8fb0pAYxLxRR0xnnncgI7msrE2q4ePx1gEIGjRWXL6SfxF0z7fLYOcVT0WWwnpA7ENaXb3mSjy4Ja/w640-h426/DL002.jpg" width="640" /></a><br /></span>
</p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Ingredients</span></h3><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tablespoon brown sugar, packed </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1½
tsp paprika</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp dried oregano, (or thyme, parsley, rosemary)</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tsp salt</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">¼
tsp pepper </span>
</p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp garlic powder</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">½
tsp onion powder</span></p>
</li><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
large chicken breasts (7oz each)</span></p>
</li><li><p><span style="font-family: Tahoma, sans-serif; font-size: x-large;">1
tablespoon olive oil</span></p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">OPTIONAL:</span></h3><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">3
tablespoons butter</span></p>
</li></ul><span style="font-size: x-large;">
</span><div dir="LTR" id="AdThrive_Recipe_2_desktop">
<div dir="LTR" id="google_ads_iframe_/18190176,22536063284/AdThrive_Recipe_2/56f9aa54c0152e354d8ee701_0__container__">
<ul><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
cloves garlic, minced or finely chopped</span></p></ul>
</div>
</div><span style="font-size: x-large;">
</span><ul><li><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">2
teaspoons fresh chopped parsley</span></p>
</li></ul><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Instructions</span></h3><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-0"></a>
<span style="font-family: Tahoma, sans-serif;">Preheat
oven to <b>425°F </b><span style="font-weight: normal;"> Line a
baking sheet with foil.</span></span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EMq203j4xpLzk7GYm3_pu_gKs5M_igkoeEKMqs52kE6KGAquNtAkwXvX9YePaspDhc7tm8YbQC-ijJblQuFsumdHVg_Bfb7pc7IkNt-TCZAsnZTuOeQLmYU-hVC_epv82NYECoka1rpG/s576/DL003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="576" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EMq203j4xpLzk7GYm3_pu_gKs5M_igkoeEKMqs52kE6KGAquNtAkwXvX9YePaspDhc7tm8YbQC-ijJblQuFsumdHVg_Bfb7pc7IkNt-TCZAsnZTuOeQLmYU-hVC_epv82NYECoka1rpG/w640-h392/DL003.jpg" width="640" /></a></span><span style="font-size: x-large;"></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-2"></a>
<span style="font-family: Tahoma, sans-serif;">Combine
sugar, paprika, oregano, salt, powders, pepper in a large bowl. </span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Toss
chicken in the seasoning. Drizzle with the oil and rub seasoning all
over to get a nice thick coat. Transfer chicken to the baking pan. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUgIjEe6iXZ1I-4btxGT9_1jWLcLanL2_1Mp2yUeVRMXB5uFsUDCvK1FEeCr-90JSoprHfTyhWXTRVE8kz6KciJMADyjsQANkjVCcceJVAx7-Fg8bCYkT-xCvtueQDNWU_Sp6hyphenhyphenoOsOs-/s576/DL004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="178" data-original-width="576" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUgIjEe6iXZ1I-4btxGT9_1jWLcLanL2_1Mp2yUeVRMXB5uFsUDCvK1FEeCr-90JSoprHfTyhWXTRVE8kz6KciJMADyjsQANkjVCcceJVAx7-Fg8bCYkT-xCvtueQDNWU_Sp6hyphenhyphenoOsOs-/w640-h198/DL004.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;"></span><span style="font-size: x-large;"><span style="font-family: Tahoma, sans-serif;">Bake
chicken in preheated oven for <b>16-18 minutes</b>, or until internal
temperature is <b>165°F</b> using a meat thermometer. </span></span>
<span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCqi5L8YZwb7bIBPVFXok_RKpyjuszxC8bB5MpoBBkKtCTDJkj68lI5Zh_5sLuvsWRBG4bdw65iI-pWO4yigrXfgLV6zXB3HAxMBm_pq9b2OWrN4p1kbt1JbksgT7dT63bWlG3mSXxkda/s576/DL005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="576" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCqi5L8YZwb7bIBPVFXok_RKpyjuszxC8bB5MpoBBkKtCTDJkj68lI5Zh_5sLuvsWRBG4bdw65iI-pWO4yigrXfgLV6zXB3HAxMBm_pq9b2OWrN4p1kbt1JbksgT7dT63bWlG3mSXxkda/w640-h300/DL005.jpg" width="640" /></a></span></p><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">When
close, turn oven to broil and finish the last <b>2-3 </b>minutes of
cooking until golden and crisp. It should be golden with crisp
edges.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-6"></a>
<span style="font-family: Tahoma, sans-serif;">Remove
pan from oven, transfer chicken to serving platter and let rest for <b>5
minutes</b> before serving.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-7"></a>
<span style="font-family: Tahoma, sans-serif;">*OPTIONAL
STEP: While chicken is in the oven, melt butter in a small skillet.
Sauté garlic until fragrant (30 seconds), and remove pan from heat.
Stir in parsley, then pour butter mixture into pan juices, stirring
well to combine all of the flavors together.</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAWHKunNJZCRwM3fNcM7u_v4b1Ld9RdC9Q5CF-t4iiwySwkynU0smdZlEebkSIVA4vEdqsbtcl001NI9Rai5q6yvVCupwN2d2RWJI3vEucjyP6CHfrwQrVbNkRs4yAIexsBZdLtTOOg_Y/s516/DL006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="404" data-original-width="516" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAWHKunNJZCRwM3fNcM7u_v4b1Ld9RdC9Q5CF-t4iiwySwkynU0smdZlEebkSIVA4vEdqsbtcl001NI9Rai5q6yvVCupwN2d2RWJI3vEucjyP6CHfrwQrVbNkRs4yAIexsBZdLtTOOg_Y/w640-h502/DL006.jpg" width="640" /></a></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><a name="wprm-recipe-64690-step-0-8"></a>
<span style="font-family: Tahoma, sans-serif;">To
serve, drizzle pan juices over the chicken and garnish with freshly
chopped parsley.</span></span></p><span style="font-size: x-large;">
</span><h3 class="western"><span style="font-size: x-large;">Nutrition</span></h3><span style="font-size: x-large;">
</span><p align="CENTER" style="margin-bottom: 0in;"><span style="color: #777777; font-size: x-large;">Calories:
</span><span style="color: #333333; font-size: x-large;">166kcal</span><span style="color: #777777; font-size: x-large;"> |
Carbohydrates: </span><span style="color: #333333; font-size: x-large;">1g</span><span style="color: #777777; font-size: x-large;">
| Protein: </span><span style="color: #333333; font-size: x-large;">24g</span><span style="color: #777777; font-size: x-large;">
| Fat: </span><span style="color: #333333; font-size: x-large;">7g</span><span style="color: #777777; font-size: x-large;"> |
Saturated Fat: </span><span style="color: #333333; font-size: x-large;">1g</span><span style="color: #777777; font-size: x-large;">
| Cholesterol: </span><span style="color: #333333; font-size: x-large;">72mg</span><span style="color: #777777; font-size: x-large;">
| Sodium: </span><span style="color: #333333; font-size: x-large;">713mg</span><span style="color: #777777; font-size: x-large;">
| Potassium: </span><span style="color: #333333; font-size: x-large;">435mg</span><span style="color: #777777; font-size: x-large;">
| Fiber: </span><span style="color: #333333; font-size: x-large;">1g</span><span style="color: #777777; font-size: x-large;">
| Sugar: </span><span style="color: #333333; font-size: x-large;">1g</span><span style="color: #777777; font-size: x-large;">
| Vitamin A: </span><span style="color: #333333; font-size: x-large;">403IU</span><span style="color: #777777; font-size: x-large;">
| Vitamin C: </span><span style="color: #333333; font-size: x-large;">1mg</span><span style="color: #777777; font-size: x-large;">
| Calcium: </span><span style="color: #333333; font-size: x-large;">14mg</span><span style="color: #777777; font-size: x-large;">
| Iron: </span><span style="color: #333333; font-size: x-large;">1mg</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">What
an honor to serve such a juicy chicken to my Master Indy! </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">For
our music: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=rYEDA3JcQqw&list=PLBrbKtP">https://www.youtube.com/watch?v=rYEDA3JcQqw&list=PLBrbKtP</a>
</u></span></span><span style="color: navy;"><span lang="zxx"><span style="text-decoration: none;">
Rolling in the Deep </span></span></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span style="font-family: Tahoma, sans-serif;">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><a href="http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon " target="_blank"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon </span></u></span></span></span></a></p><p style="line-height: 150%; margin-bottom: 0in;"><br /><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFGLWWJJCDy9V5jr7Ua4nKJbciDA6geskhnKkXbETYyFsIurcNAX4rjmtXqgXKSZkBv8Qvidc4ZI2snOgokTcR19RadKX3XWOcfQQQ6CfdhhlT9IgS-9IM26APGnpkbSR-bKbiANUTDBo/s320/book.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFGLWWJJCDy9V5jr7Ua4nKJbciDA6geskhnKkXbETYyFsIurcNAX4rjmtXqgXKSZkBv8Qvidc4ZI2snOgokTcR19RadKX3XWOcfQQQ6CfdhhlT9IgS-9IM26APGnpkbSR-bKbiANUTDBo/w400-h400/book.jpg" width="400" /></a></span></u></span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"><br /></span></u></span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><span style="color: blue; font-size: x-large;"><span style="font-family: Tahoma, sans-serif;"><span style="font-style: normal;"><u><span style="font-weight: normal;"><br /></span></u></span></span></span></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-family: Tahoma, sans-serif; font-size: x-large;">================================ </span></p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZ7h6GdN_EvDEJTt1REFFjoS1oZPjrEPaLrDQIiH9Bb7LPwDTlXLsR-6DYNxGxb-s0-Yy1kwXW6w1O27ohsTHGoFd-2p3_viLtjMLAeloxwlLQyJ6YVzOJ__RTvTmvPBJHERZWnRCt_Ib/s475/onlineshop.oxfam.org.uk.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="475" data-original-width="371" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZ7h6GdN_EvDEJTt1REFFjoS1oZPjrEPaLrDQIiH9Bb7LPwDTlXLsR-6DYNxGxb-s0-Yy1kwXW6w1O27ohsTHGoFd-2p3_viLtjMLAeloxwlLQyJ6YVzOJ__RTvTmvPBJHERZWnRCt_Ib/w313-h400/onlineshop.oxfam.org.uk.jpg" width="313" /></a></div><p style="font-style: normal; line-height: 150%; margin-bottom: 0in;"></p><p style="font-style: normal; line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b> </b></span></p><p style="font-style: normal; line-height: 150%; margin-bottom: 0in;"><span style="font-family: Tahoma, sans-serif; font-size: x-large;"><b>Don
Leon</b></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><strong><span style="font-weight: normal;">In
1833, the </span></strong><em><span style="font-weight: normal;">London
Courier</span></em><strong><span style="font-weight: normal;"> printed
the following account:</span></strong><b> </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><i><span style="font-size: x-large;">Captain
Henry Nicholas, who was one of the<b> unnatural </b>gang to which the
late Captain Beauclerk belonged, (and which latter gentleman put an
end to his existence), was convicted on the clearest evidence at
Croydon, on Saturday last, of the capital offense of Sodomy; the
prisoner was perfectly calm and unmoved throughout the trial, and
even when sentence of death was passed upon him. In performing the
duty of passing sentence of death upon the prisoner, Mr. Justice Park
told him that it would be inconsistent with that duty if he held out
the slightest hope that the law would not be allowed to take its
severest course. At 9 o’clock in the morning the sentence was
carried into effect. The culprit, who was fifty years of age, was a
fine looking man, and had served in the Peninsular war. He was
connected with a highly respectable family; but, since his
apprehension not a single member of it visited him.</span></i></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">This
incident gave birth to one of the most important pieces of English
literature: “<b>Don Leon</b>”. </span>
</p><span style="font-size: x-large;">
</span><p><span style="font-size: x-large;"><strong><span style="font-weight: normal;">A
first-person narrative poem published in </span></strong><strong><b>1833</b></strong><strong><span style="font-weight: normal;">
under the name of Lord Byron. It was the first overt literary defense
of homosexuality in English.</span></strong></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><strong>I</strong>t
opens with a scene said to be inspired by Captain Nicholls!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">At
the time of its writing, homosexuality and sodomy were capital crimes
in Britain, and the nineteenth century saw many men hanged for
indulging in homosexual acts. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EF6y7diEbZOmtVt7RsaWGzON80GCKD2KNfCag4St8R-9KQtDn96gN0gJ_EANwutpNVg4CfMAQyKGphGCGm8cJNmuzaQ9bbSPDu9R4CwAehKF-bUBiKliOEXsxpsI5-_RL0S_qoFd0yGV/s300/Byron-George-Gordon-1820.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="219" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EF6y7diEbZOmtVt7RsaWGzON80GCKD2KNfCag4St8R-9KQtDn96gN0gJ_EANwutpNVg4CfMAQyKGphGCGm8cJNmuzaQ9bbSPDu9R4CwAehKF-bUBiKliOEXsxpsI5-_RL0S_qoFd0yGV/w292-h400/Byron-George-Gordon-1820.jpg" width="292" /></a></div><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"> Lord Byron</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It
is not known who wrote it, although there are several theories. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It
should be noted that even today scholars feel safe in debating who
authored the piece but not in discussions of its premise. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">From
internal dating, it was probably written in the <b>1830s</b>. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It
was published in <b>1866</b> by William Dugdale, who appears to have
believed initially in the attribution to Byron as he attempted to use
it to blackmail Byron's family.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It
was not reprinted until a limited edition in <b>1934</b> and was
immediately seized under obscenity laws; the edition was ordered
destroyed, although several copies escaped and come up every so often
on the rare book market. The 1934 edition was reprinted in facsimile
by the Arno Press in <b>1975.</b></span></p><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b> </b></span>
</p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kMykIPjFfSlqB1JeXM19_umw7tAlwnVbHOWzS2vlWgfpktoxHjYv-lMbmTcNQpeM_WwHJ30sI5uspHbbIgTpL1iY5_tssdqZF_iHifirrcH9lcxB-eMw5pKka9ocUK1UVoxtIGfHJ5Z_/s499/41ujfUK5S%252BL._SX331_BO1%252C204%252C203%252C200_.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="333" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kMykIPjFfSlqB1JeXM19_umw7tAlwnVbHOWzS2vlWgfpktoxHjYv-lMbmTcNQpeM_WwHJ30sI5uspHbbIgTpL1iY5_tssdqZF_iHifirrcH9lcxB-eMw5pKka9ocUK1UVoxtIGfHJ5Z_/w428-h640/41ujfUK5S%252BL._SX331_BO1%252C204%252C203%252C200_.jpg" width="428" /></a></div><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">In
2017 Pagan Press published a new edition of <b>Don Leon & Leon to
Annabella</b>. All surviving editions, from Dugdale to Fortune Press,
were collated for the text. This is the first edition to include
critical material in addition to the texts of the poems: a Foreword
by editor John Lauritsen, essays by Louis Crompton and Hugh Hagius,
correspondence between Joseph Wallfield and G. Wilson Knight, and a
bibliography. The original notes to Don Leon contain many passages,
some of them long, in Latin, Greek, German, French, and Italian; all
of these have been translated into English. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">This
is a must for any student of LGBT or human rights.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">The
extended poem is well constructed and extremely well written, showing
evidence of a classical education and knowledge of the processes of
the House of Commons of the United Kingdom, as well as an intimate
knowledge of the poet Lord Byron's life, including his youthful
homosexual adventures on his travels 1809–11 and his romantic
friendship with the beautiful choirboy John Edlestone whilst at
University of Cambridge. This has led to the supposition that it may
have been written by an intimate friend of Lord Byron's – however
not by one who was concerned about his posthumous reputation. It was
not common knowledge that the poet was what we would now call
bisexual until the twentieth century. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"> </p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Don
Leon</b> is unique in English literature. It is a powerful outcry
against injustice, a moving and erudite defense of male love, and an
account of Byron's sexuality, which on the whole has proven to be
true. Among neglected masterpieces, Don Leon heads the list -- not
only neglected, but vilified and rigorously suppressed. </span>
</p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3brQhNpQRmLe41nEpT9GBN0ZiDvo4_GVi5jzpysMGuKS5uwdR-2dJBWIO7xW89TKJfEj_Se8kyBrZ2Lp0BiIM6ziAZpS2CEKpSBLG2lTTRgk7fhAAlOd0_anbXUpxHhsU5m2ExKLAwKks/s499/41L%252BdX9escL._SX322_BO1%252C204%252C203%252C200_.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="324" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3brQhNpQRmLe41nEpT9GBN0ZiDvo4_GVi5jzpysMGuKS5uwdR-2dJBWIO7xW89TKJfEj_Se8kyBrZ2Lp0BiIM6ziAZpS2CEKpSBLG2lTTRgk7fhAAlOd0_anbXUpxHhsU5m2ExKLAwKks/w416-h640/41L%252BdX9escL._SX322_BO1%252C204%252C203%252C200_.jpg" width="416" /></a></div><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">It
is great literature. It is also pornographic, by earlier standards.
The Pagan Press edition is complete and unsanitized, with added
critical material. This is the great gay epic, a powerful reading
experience and a treasure trove of information for gay scholars. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsSqI6ycLIbzdsH0ZEGhAQ8x5nIIIikWe5baFDWi_VJqSL4fhsujx2zS9zY01Uno5L4wUtWI2r0zK_RfnL0Py1cks4IK-FBvLumSEN05WBhFbTh1-Ox2THSUyZ_RMl01iBSo2KZU90ZiM/s1200/Quotation-Lord-Byron-Friendship-may-and-often-does-grow-into-love-but-love-4-44-60.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="1200" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsSqI6ycLIbzdsH0ZEGhAQ8x5nIIIikWe5baFDWi_VJqSL4fhsujx2zS9zY01Uno5L4wUtWI2r0zK_RfnL0Py1cks4IK-FBvLumSEN05WBhFbTh1-Ox2THSUyZ_RMl01iBSo2KZU90ZiM/w400-h214/Quotation-Lord-Byron-Friendship-may-and-often-does-grow-into-love-but-love-4-44-60.jpg" width="400" /></a></div><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br />"Don
Leon is certainly an important, key document of early gay dissent."
-- Ian Young, poet. <br />"You really cannot overstate the
importance of Don Leon.” <br /><br />"Clearly Don Leon will be an
invaluable resource, not only because all the Latin phrases etc. are
translated into English." -- Rictor Norton, author</span></p><span style="font-size: x-large;">
</span><p><br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXhbR_tSbRQdr1lyDcmD1Ihltnte49qcIaZsuaW_j377dseR_VCL766r1Aycva3NgDICqsAXwozP7r1Js2CxzVyytiNRHta40POMd0sKK6kKBI-6BpR6wmUJtpHYEPYVyYS7fDcaBAoWy/s213/Byron1818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXhbR_tSbRQdr1lyDcmD1Ihltnte49qcIaZsuaW_j377dseR_VCL766r1Aycva3NgDICqsAXwozP7r1Js2CxzVyytiNRHta40POMd0sKK6kKBI-6BpR6wmUJtpHYEPYVyYS7fDcaBAoWy/s0/Byron1818.jpg" width="200" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7109308657508501614.post-13429425238373485462021-08-29T05:12:00.001-07:002021-08-29T05:13:05.148-07:00Chops Baked in Mushrooms<p>
</p><p style="margin-bottom: 0in;"></p>
<p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>Forget
the chewy and dry pork chops of your youth! This simple way to bake
the chops keeps them tender and juicy. Start with an ancient Chinese
treatment of cornstarch called “velveting”. Bring the meat to
room temperature before cooking. Start them on the stove; finish them
in the oven. Add stock to prevent the meat from drying out in the
oven. Cook low and slow. Buy a meat thermometer — it doesn’t have
to be expensive. AND </i><i><b>Let it rest. </b></i></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMHCEp9Xx8k_E7MmaB0LmrBB5k7lRLeAHaXiGGREdbeJyon6cGeQ5gm7PmNYtIfi7YAuJ7Rn2QYMQi4KIA3tal3BdyJYeWF-CwbbHv8J1tmlA84iBlK8Fdfqe16_qheE3WU2gOGBzkwal/s576/CBM001a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="358" data-original-width="576" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMHCEp9Xx8k_E7MmaB0LmrBB5k7lRLeAHaXiGGREdbeJyon6cGeQ5gm7PmNYtIfi7YAuJ7Rn2QYMQi4KIA3tal3BdyJYeWF-CwbbHv8J1tmlA84iBlK8Fdfqe16_qheE3WU2gOGBzkwal/w640-h398/CBM001a.jpg" width="640" /></a></span>
</p><span style="font-size: large;">
</span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><i>This
simple recipe will reward you with great flavor. With it's easy
mushroom gravy that stretches some noodles and a quick green
vegetable into a luxurious dinner experience. Eat your heart out
cooking channel! You've got this in the bag!</i></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YemQCUE8TKUI2fbv5navjjZoLU_Ajcv9ppRf_n2SXSgscFmhyphenhyphenie9B60jOeIQxKEA0Jgmq8RRj6lBWf4bl2oUqIfEdE7Qf2vaoZp1z4tQJZkGVQUw-JhpY0elpTC8I8WktgRsyyq6KHw8/s576/CBM002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="241" data-original-width="576" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YemQCUE8TKUI2fbv5navjjZoLU_Ajcv9ppRf_n2SXSgscFmhyphenhyphenie9B60jOeIQxKEA0Jgmq8RRj6lBWf4bl2oUqIfEdE7Qf2vaoZp1z4tQJZkGVQUw-JhpY0elpTC8I8WktgRsyyq6KHw8/w640-h268/CBM002.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;"></span><span style="font-size: x-large;"><b>Ingredients:</b></span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">2 TBS butter</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">2 TBS oil</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">1 clove garlic</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">3 thick chops</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">salt & pepper to taste</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">1 8oz package of mushrooms</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">2 cups beef broth</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">1 TBS cornstarch</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">½ half & half.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">~~~~~~~~~~~~~~~~</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">Egg noodles</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">~~~~~~~~~~~~~~~~~~~~~~~~</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>For velveting: </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">2 TBS soy sauce</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">2 TBS cornstarch </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">2 TBS sesame oil. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">1 egg white</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><b>Directions: </b></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Start
velveting the pork chops: </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Mix:
soy sauce, cornstarch, sesame oil (or other oil) and egg white.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3wrgH5ArVIKeL3O4I5aPpZi3xZvtAkM41XBLt4n8Jt6qw61wByyZJ8fBa-pYoIaXn1Yx2Ep4aoSQ7pK0uLeFFwCCqe3WrJBvdlUoHFM1SHdCoeqFAxgmfgxrQruTBA6qTlunPilDFViI/s576/CBM003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="322" data-original-width="576" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3wrgH5ArVIKeL3O4I5aPpZi3xZvtAkM41XBLt4n8Jt6qw61wByyZJ8fBa-pYoIaXn1Yx2Ep4aoSQ7pK0uLeFFwCCqe3WrJBvdlUoHFM1SHdCoeqFAxgmfgxrQruTBA6qTlunPilDFViI/w640-h358/CBM003.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Trim
the fat off the pork chops and any cut into the band of gristle on
the edge that might cause the chop to curl. Press the chops into this
mixture.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Cover
and let sit on counter top for half an hour.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZon6LDE9PrSC2Bxg36Gz72TRUJAHGptLc1KyBjlu9kadCWqKz2wdACAcQVIEixwNHfSxCdbT4B05xGfyV-0GO3F86jihz91GvF09NwCEnbH9g4LJwnbdRJRX32wxbyT8C67fOFoBTbcJ/s576/CBM004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="358" data-original-width="576" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZon6LDE9PrSC2Bxg36Gz72TRUJAHGptLc1KyBjlu9kadCWqKz2wdACAcQVIEixwNHfSxCdbT4B05xGfyV-0GO3F86jihz91GvF09NwCEnbH9g4LJwnbdRJRX32wxbyT8C67fOFoBTbcJ/w640-h398/CBM004.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Make
sure your dutch oven fits into the oven first!</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Arial, sans-serif" style="font-size: x-large;">Preheat
oven to <b>275 degrees,</b> spray a dutch oven and set aside.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Rinse
the mushrooms well and bump in the microwave for about <b>3 mins</b>
to start the cooking process.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE0nHM-y9K-gOKtSCf9G8RkqviGvBUsl5xSNkdbNe_Ade4-d9EDMwTKl7uGu1nZlCvs7K9wQp4qICUo6PBQ7wdqVxYFBC55KDB9Ul4PIfDw3Amt9yrZW0LvQH045UomOANXWXZkPjs32g/s576/CBM006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="211" data-original-width="576" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE0nHM-y9K-gOKtSCf9G8RkqviGvBUsl5xSNkdbNe_Ade4-d9EDMwTKl7uGu1nZlCvs7K9wQp4qICUo6PBQ7wdqVxYFBC55KDB9Ul4PIfDw3Amt9yrZW0LvQH045UomOANXWXZkPjs32g/w640-h234/CBM006.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Meanwhile,
in an open faced bowl mix 1 cup of flour with 1 TBS old bay
seasonings, and ½ tsp each of salt & pepper. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Wipe
each chop off with a paper towel and roll into the flour mixture.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Heat
1 TBS butter and 1 TBS oil in a skillet over medium high heat. Let
the chops brown for about <b>4 mins</b> on each side. Remove to the
prepared dutch oven.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8mVPaG9Ufspc_-7KuZnKW4KQoyp6zRnTBS_i5jkE5c8sr8dJp35qij1hY_9TrCj_1phv4qgDaVg1415sjtbUGygn6ajEhmOirarwxm3Z21-vrPWhLyz_5mUw5E3zUdD90THq9EmTGeIk/s576/CBM007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="301" data-original-width="576" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8mVPaG9Ufspc_-7KuZnKW4KQoyp6zRnTBS_i5jkE5c8sr8dJp35qij1hY_9TrCj_1phv4qgDaVg1415sjtbUGygn6ajEhmOirarwxm3Z21-vrPWhLyz_5mUw5E3zUdD90THq9EmTGeIk/w640-h334/CBM007.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Pour
the mushrooms into the skillet with the pork grease. Pour in the beef
broth, scraping up any bits of pork chop that might be on the bottom.
Let this boil until everything is loose, then pour over the chops in
the dutch oven. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUQuoUETekUN6fO1mcw3g0-LGxQCzGRwffxAqA9ZEyHgxhEMXHLdhPFiTLos8RJmMjsFf2WSdhed-Q5lku1YY3bf1a5iJ-hrMNMYo1aNNxynoV39Wy4F_hERI5oPjjnH_2xlq73wfEjdn/s576/CBM008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="576" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUQuoUETekUN6fO1mcw3g0-LGxQCzGRwffxAqA9ZEyHgxhEMXHLdhPFiTLos8RJmMjsFf2WSdhed-Q5lku1YY3bf1a5iJ-hrMNMYo1aNNxynoV39Wy4F_hERI5oPjjnH_2xlq73wfEjdn/w640-h492/CBM008.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Cover
with foil and cover with lid. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;">
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Bake
for <b>45 minutes</b> in the preheated oven. The carefully remove the
foil & lid, then continue to bake for another 15 mins. (one hour
total). Until the internal temperature of the chops has reached <b>145
</b>degrees F. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">While
the chops are baking, cook the egg noodles according to package
directions. Then drain.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Remove
the chops from the dutch oven to a serving platter and loosely tent
with foil to let rest. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">While
the meat rests, microwave a green vegetable for a side.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Put
the dutch oven on a burner over medium high heat.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Mix
the cornstarch into the half & half until combined well. Pour
this into the cooked mushrooms and slowly stir until thickened, about<b>
2 minutes.</b> Spoon sauce over the chops to serve.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><br /><span style="font-size: x-large;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOkRyCwv9gfX9EIBpWBOZPHAxrR58cIU7G2k9vORWd18GXsfngKP0M7332G6VQ5kElUSSqN2Xdbuc5n7m39QjDh57GLioZsgqOqD553i2l3wcXsF-ZxGl3bbnpf5j7qBtrdqnRPwDlHc_/s576/CBM009.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="576" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOkRyCwv9gfX9EIBpWBOZPHAxrR58cIU7G2k9vORWd18GXsfngKP0M7332G6VQ5kElUSSqN2Xdbuc5n7m39QjDh57GLioZsgqOqD553i2l3wcXsF-ZxGl3bbnpf5j7qBtrdqnRPwDlHc_/w640-h334/CBM009.jpg" width="640" /></a></span></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">What
a fancy dinner to surprise your week day evening. Live it up and
enjoy.</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">For
our music: <span style="color: navy;"><span lang="zxx"><u><a href="https://www.youtube.com/watch?v=dML7t149ATE">https://www.youtube.com/watch?v=dML7t149ATE</a></u></span></span>
All I Ask of you </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><p style="margin-bottom: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaLko_nfJC82fVis41eCLwJETYlPEBZIvnyPIsxLI2_XQZEyZ4YR33z-_Plv1Em_FtOP9brZRjHBJl7G4m-zcJ-qSDHhe84gS7ed6-nPqPyBYs-_d-3tO8qV2SPooJ5_mmzA6IevSHl5x/s576/CBM001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="327" data-original-width="576" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaLko_nfJC82fVis41eCLwJETYlPEBZIvnyPIsxLI2_XQZEyZ4YR33z-_Plv1Em_FtOP9brZRjHBJl7G4m-zcJ-qSDHhe84gS7ed6-nPqPyBYs-_d-3tO8qV2SPooJ5_mmzA6IevSHl5x/w640-h364/CBM001.jpg" width="640" /></a></div><br /><span style="font-size: x-large;"></span>
<p></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Honored
to serve this to my Master</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">socialslave
</span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
satisfy and restore. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
nourish, support and maintain. </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">To
gratify, spoil, comfort and please, </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">to
nurture, assist, and sustain </span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;">…<span face="Tahoma, sans-serif">..I
cook!</span></span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;">Please
buy slave's cookbook:</span></p><span style="font-size: x-large;">
</span><p style="margin-bottom: 0in;"><span style="font-size: x-large;"><br /></span>
</p><span style="font-size: x-large;">
</span><p style="line-height: 150%; margin-bottom: 0in;"><span face="Tahoma, sans-serif" style="font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;">The
Little Black Book of Indiscreet Recipes by Dan White </span></span></span></p><p style="line-height: 150%; margin-bottom: 0in;"><a href=" http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon" target="_blank"><span face="Tahoma, sans-serif" style="font-size: x-large;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: blue; font-size: x-large;"><span face="Tahoma, sans-serif"><span style="font-style: normal;"><u><span style="font-weight: normal;">http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon</span></u></span></span></span></a></p><span style="font-size: x-large;">
</span><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
<span style="font-size: x-large;"><br /></span>
</p><p style="font-style: normal; font-weight: normal; line-height: 150%; margin-bottom: 0in;">
</p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dobratZR5kYiLS4U_9OhXOa6nxSuuwvXbH87fNRr2ocgGjl4Y303qhAmN1h2rjaeiap0mntyRoTCcOcwDuFPIj7Vyea4pNnW4bPJkwQhnzF7I5qPcAelHMIGze-zqrhrpn5tao7DKjO1/s320/book.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dobratZR5kYiLS4U_9OhXOa6nxSuuwvXbH87fNRr2ocgGjl4Y303qhAmN1h2rjaeiap0mntyRoTCcOcwDuFPIj7Vyea4pNnW4bPJkwQhnzF7I5qPcAelHMIGze-zqrhrpn5tao7DKjO1/s0/book.jpg" width="320" /></a></span></div><span style="font-size: x-large;"> </span>Unknownnoreply@blogger.com1