Congrats!! Guess I am destined to read this as I also weighed six pounds nine ounces when I was born.
Bologna rolled up or folded around mustard or horseradish sauce. Fake Krab, right from the package, drizzled with the same horseradish sauce. Cheetos dipped in sour cream.
My cat (RIP) also liked to eat them. Straight from the can, just a couple.
I don't (gasp) drink wine, but I like to cook with it. I buy the 4 packs of 187 milliliter bottles, which are the perfect size to use for deglazing a pan or simmering in the corckpot.
Cut Yuengling a break. Can't the fact that it's from the oldest brewery in America count for something?
I use coconut oil.
You can do it in a crockpot. Either on high for a couple of hours or overnight on low.
From a decent butcher, what does something like this cost?
Gorgeous blood oranges!
Wait, so you are using 5 or 6 pieces of twine here? Can't you go from one tie to the next without cutting the string? It's not a question of conserving twine, this is about removal later.
Any luck making horchata with brown rice?
I had conch fritters once that were chopped conch mixed in with Stove Top stuffing, then frittered. They were really good!
I'd rather have a soda or lemonade with a burger and have the milkshake for dessert.
Genius! I will be making these with Fritos, my preferred chip.
I am a transplanted New Jerseyite in South Florida. Grew up calling it Taylor Ham. Can't find it here in the Miami area, dammit.
When I am down to the last bit of mustard in my squeeze bottle, I make dressing in it. Gets every bit of mustard out, and hey, free bottle.
Don't forget fall fruits! You can grill pear and apple halves, slices or wedges. I make a butter/brown sugar/cinnamon/dark rum glaze to brush on.
Any time I make a stock with bones, I add a little vinegar to the cooking water. This gets the calcium out of the bones and helps the stock gelatinize. The flavor of the vinegar cooks off.
I go to a bar that has an adjoining breakfast and lunch restaurant. At night they close the door between them. The cafe has a sliding door cooler with canned and bottled beverages in it, which is accessible to the public but is for the staff to use. In other words, this cooler is not in the kitchen or behind a bar, but patrons generally do not open it. This cooler has the Holy Grail of bar mixers- V-8 in 12 oz cans, which 99% of the time is served for breakfast in the cafe. I go in to the bar and ask for vodka and V-8, but the bartender does not stock V-8 behind the bar, so I would volunteer to get it (less than 15 feet from the service well, but the bartender was stuck behind the bar). Now, on my way in, I just stop at the cooler, reach in (middle shelf, left side) get my can and proceed to the bar for my vodka-rocks-tall glass.
I live in South Florida and have a year round view of bees. I don't use any chemicals on my lawn or yard. I have had hives removed from inside my house 3 times in the last 6 years. I would love to harvest honey from the hives in my trees but am overwhelmed by the equipment and expense involved.
years ago, my ex gave me a huge bag of pignoli. I made cookies using the Toll house recipe and subbing pine nuts for the chocolate chips. He never stopped talking about those cookies.
I make my own milk.
In Italy, I saw a sign for "Pan Con Panna" and it turned out to be cream inside a roll. Kind of a whipped cream sandwich. It was good but a bit strange. The roll was a little like a croissant, but not quite.
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