Steak cooked slowly in a beef broth made with salt/pepper, a touch of fresh garlic, onion, rosemary, and just a hint of chili seasoning.. really just a hint too, after the beef is fully cooked I'll add corn starch to make a gravy to pour over the rice.
Mushroom soap,
White and wild rice,
and Peas.
Fresh bread with butter.
A red or simi dry wine would be nice too.
*********************************************
Add a tablespoon of the chili seasoning, 8 med potatoes, 2 stalks celery, and 4 large carrots to the gravy,
throw in a two pound rump roast and slow cook till done and falls apart.
The Chili seasoning goes away and leaves just the barest hint it was ever there.
Makes a good stew
Full Version: Whats for Dinner?
You eat soap?? That's different! 
Soup....One lousy typo and I'll never live it down....just wait your turn is just around the corner.
Hey...I OWE you that one....Barbie payback.....Click to view attachmentClick to view attachment hug hug kiss kiss...LMAO
Hey! Did you guys all see Laureen give Duncan that big hug?!? Check him out!-he's turning red!!! 
yeah if this keeps up I'll have to go to the veterinarian for shots
WOW....the vets?? Don't worry, I've had my rabies and distemper....and I took a flea bath last month.
good comeback, you win 
Animals....all of you...animals. 
yes, we are but we make great pets.......
speak for your self...pant pant
Click to view attachment
Click to view attachment
Im an advocate of being an animal.
Great opening line, eh?
Better define that one better: Id rather live hard, play hard and achieve and look,smell and (taste?) like an animal than live conservative, achieve little and have my entire universe be "safe" secure and up-to-par with the Jones standards of living. :pi_thumbsdown:
Know what feels good? Getting totally dirty and grimey from working hard all day and consequently smelling like
Then cleaning up in the shower for like 45 mins... that feeling one gets as you walk out of the bathroom when youre clean. Thats nice.
Great opening line, eh?
Better define that one better: Id rather live hard, play hard and achieve and look,smell and (taste?) like an animal than live conservative, achieve little and have my entire universe be "safe" secure and up-to-par with the Jones standards of living. :pi_thumbsdown:
Know what feels good? Getting totally dirty and grimey from working hard all day and consequently smelling like
Then cleaning up in the shower for like 45 mins... that feeling one gets as you walk out of the bathroom when youre clean. Thats nice.
LOL I can think of much more fun ways of working up a sweat.... 
Galla...are you feeling OK? This is a side of you notyet seen before. Hey..you wanna check out our dungeon? 
<weg> there are plenty of sides to multifaceted people. 
Suppose it is easier to hide since I stopped drinking awhile back. 
Dungeons can be fun...as long as they are pleasure oriented
Suppose it is easier to hide since I stopped drinking awhile back. Dungeons can be fun...as long as they are pleasure oriented
Well this side of you is very welcome also! Most people have at least several sides and some of us more then usual, or maybe I should say normally since I'm Gemini.
Truth be told I've never been to a Dungeon where the pain is pleasurable, not sure I'm brave enough for that.
Truth be told I've never been to a Dungeon where the pain is pleasurable, not sure I'm brave enough for that.
LOL My first marriage was to a Gemini. I would say the sign definately has the split personalities! (At least when it comes to my other friends who share the same!)
Usually pretty reserved now days....just try to let my inner child shine on occassion.
Usually pretty reserved now days....just try to let my inner child shine on occassion.
It never ceases to amaze me how many sides to people you can find, even when you think you know them inside and out. Most times it is a pleasure, but occasionally it is an unwelcome suprise, especially when they suddenly change thier minds on you about something important suddenly and you question how much you trust them. Doesn't happen often, but when it does.... 
Luckily, I have learned how to sense how far to trust people when I first meet them, so like I said, it doesn't happen often. But people can sure surprise you sometimes!...
Luckily, I have learned how to sense how far to trust people when I first meet them, so like I said, it doesn't happen often. But people can sure surprise you sometimes!...
Awww...poor Cleave. Sometimes good surprises are fun though! Just have to watch out for those psycho women who just seem normal. 
I agree with you guys, most times it can be a real pain to find out or even suspect some one has played you for the worse, but it's always good to find you were wrong!!
Here is the Cherry tort recipe I promised. I didn't make this recipe for the past weekend Italian dinner, but I have made this before. Cherry Tort came originally from Libro di Arte Coquinaria, first printed in the fifteenth century. Excellent recipe.
Cherry Tort
A cherry & cheese pie, with Marsala wine & ginger
2 1/4 cups flour
1/4 cup sugar
1/2 tsp. salt
3/4 cup butter, cut up
1 egg, lightly beaten
1/4 cup marsala wine
Combine flour, sugar and salt. Cut in butter with pastry blender. Mix egg yolks and marsala and stir into flour quickly until dough is evenly moistened. Divide into two parts. Roll each out on a floured board to fit a 9" pie pan.
5 cups ricotta cheese (use home-made)
1/2 cup freshly grated parmesan cheese
1/2 cup sugar
3 eggs
2 Tbs. minced, crystallized ginger
1/4 tsp. ground cinnamon
1/4 tsp. white pepper
1 (1 lb.) can of dark sweet pitted cherries, drained
Beat together ricotta, parmesan and sugar. Beat in eggs one at a time. Stir in spices and cherries. Put half into each of the 2 pie crusts. Bake at 350° F for 50 minutes or until set. Let cool and refrigerate. Makes 2 pies.
Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.
A Boke of Gode CookeryThe Historical Cookery Page
Cherry Tort © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer
The Historical Cookery Page - Cherry Tort
All Goode Cookery Recipes
Cherry Tort
A cherry & cheese pie, with Marsala wine & ginger
2 1/4 cups flour
1/4 cup sugar
1/2 tsp. salt
3/4 cup butter, cut up
1 egg, lightly beaten
1/4 cup marsala wine
Combine flour, sugar and salt. Cut in butter with pastry blender. Mix egg yolks and marsala and stir into flour quickly until dough is evenly moistened. Divide into two parts. Roll each out on a floured board to fit a 9" pie pan.
5 cups ricotta cheese (use home-made)
1/2 cup freshly grated parmesan cheese
1/2 cup sugar
3 eggs
2 Tbs. minced, crystallized ginger
1/4 tsp. ground cinnamon
1/4 tsp. white pepper
1 (1 lb.) can of dark sweet pitted cherries, drained
Beat together ricotta, parmesan and sugar. Beat in eggs one at a time. Stir in spices and cherries. Put half into each of the 2 pie crusts. Bake at 350° F for 50 minutes or until set. Let cool and refrigerate. Makes 2 pies.
Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.
A Boke of Gode CookeryThe Historical Cookery Page
Cherry Tort © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer
The Historical Cookery Page - Cherry Tort
All Goode Cookery Recipes
I ran out of time so used this one instead. Kinda felt like cheating a bit. LOL Basic Mac & Cheese. I also added some fresh italian herbs and a bit of Olive oil to make it less sticky, then baked it on 350 for approx. 20 min to combine flavors. Everyone really loved it!
Macrows
A noodle and cheese dish
1 lb. noodles (Italian semolina pasta works if not home-made)
1/2 cup or more grated parmesan (fresh grated)
2 Tbs. of sweet cream butter or to taste
Boil noodles in salted water until tender. The amount of time depends on the kind of pasta. Check the package. Place half of the noodles in a servid dish. Sprinkle with half the cheese and half the butter. Repeat with the remaining halves of the ingredients and serve.
Boccaccio, in his Decameron, describes a mountain of finely grated parmesan cheese in the mythical land of Bengodi. On the top are people who make nothing but macaroni and noodles brewed in capon broth. The pasta is cooked "al dente" and tossed with farm fresh butter before it rolls down the mountain, gathering parmesan as it goes to its final destination - the open mouths of the citizens below.
It is rather well known that spaghetti was invented by the Chinese. The recipe is listed in a cookbook date about 1000 BC. Eventually, the dish worked its wasy westward to India, where it was called "servika," which means thread. It soon worked its way over to Persia, where it was called "rishta," also meaning thread.
People were eating pasta in Italy at least thirteen years before Marco Polo returned from Cathay, and possibly as early as the eleventh century. Many wealthy Italians of the period had Tartar (Mongol) slaves, who would have been able to prepare this dish for them. From Italy, just like the Renaissance and the plague, pasta worked its way north to France and England. Pasta was in England by the fifteenth century. We know this because thaere are recipes in the Two Fifteenth Century Cookery Books and The Forme of Cury. A sixteenth century Italian engraving of a typical kitchen shows people making pasta. The Etruscans developed the recipe for parmesan cheese. The Romans adopted it because the great wheels traveled so well.
A menu for a banquet given by Pope Pius V in 1570 lists parmesan cheese. The recipe for Macrows in The Forme of Cury is what I would call macaroni and cheese:
"Take and make a thynne foyle of dowh, and kerve it on pieces, and cast hem on boilling water & seep it wele; take chese and grate it and butter cast hynethen and above as losyns and serve forth."
A Boke of Gode Cookery - The Historical Cookery Page
Macrows © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer
The Historical Cookery Page - Macrows
All Goode Cookery Recipes
Macrows
A noodle and cheese dish
1 lb. noodles (Italian semolina pasta works if not home-made)
1/2 cup or more grated parmesan (fresh grated)
2 Tbs. of sweet cream butter or to taste
Boil noodles in salted water until tender. The amount of time depends on the kind of pasta. Check the package. Place half of the noodles in a servid dish. Sprinkle with half the cheese and half the butter. Repeat with the remaining halves of the ingredients and serve.
Boccaccio, in his Decameron, describes a mountain of finely grated parmesan cheese in the mythical land of Bengodi. On the top are people who make nothing but macaroni and noodles brewed in capon broth. The pasta is cooked "al dente" and tossed with farm fresh butter before it rolls down the mountain, gathering parmesan as it goes to its final destination - the open mouths of the citizens below.
It is rather well known that spaghetti was invented by the Chinese. The recipe is listed in a cookbook date about 1000 BC. Eventually, the dish worked its wasy westward to India, where it was called "servika," which means thread. It soon worked its way over to Persia, where it was called "rishta," also meaning thread.
People were eating pasta in Italy at least thirteen years before Marco Polo returned from Cathay, and possibly as early as the eleventh century. Many wealthy Italians of the period had Tartar (Mongol) slaves, who would have been able to prepare this dish for them. From Italy, just like the Renaissance and the plague, pasta worked its way north to France and England. Pasta was in England by the fifteenth century. We know this because thaere are recipes in the Two Fifteenth Century Cookery Books and The Forme of Cury. A sixteenth century Italian engraving of a typical kitchen shows people making pasta. The Etruscans developed the recipe for parmesan cheese. The Romans adopted it because the great wheels traveled so well.
A menu for a banquet given by Pope Pius V in 1570 lists parmesan cheese. The recipe for Macrows in The Forme of Cury is what I would call macaroni and cheese:
"Take and make a thynne foyle of dowh, and kerve it on pieces, and cast hem on boilling water & seep it wele; take chese and grate it and butter cast hynethen and above as losyns and serve forth."
A Boke of Gode Cookery - The Historical Cookery Page
Macrows © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer
The Historical Cookery Page - Macrows
All Goode Cookery Recipes
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