I’ve been out of the loop – how’s America?

;>)

boing boing flying forward one-and-a-half somersaults, pike position, no splash (’natch)

g’evening – how’s everyone doing tonight?

hey db – how’s canada tonight?

Dang! This is older than me, Suz!

hey loohoo – tis older than me too

Unseasonably damp, with the occasional massive thunderstorm, S.

Me too…..

It is so enjoyable to hear Elmore laughing, washing dishes and talking with his sister……. trying to deal with my health issues have been stressful

was unseasonably warm last week and this week portland is unseasonably cool.

hey katy – where is elmore planning to take the trailer this trip?

Cake! That video is too funny!
The Marsellaise in their wedding? Little Audrey is a SOCIALIST!

Happy sounds, eh katymine?

Did anyone else who watched the cartoon sense any racial untertones? Maybe I’m too sensitive!

Oregon’s like that – I remember a gig there that was 100+ degrees F with high 90% humidity – that’ll take the starch out of your cummerbund.

;>)

hey kelly c – how’s denver tonight?

was lovely at the coast – hit 107 in pdx

we never made it to the 4 corners area…. maybe we can get that in before Monday Night Football…..

yikes! its almost that time of year already – when does MNF start katy?

Quiet in my part of town. Mostly because I ain’t making much noise. :)

not that i could tell loohoo – in a negative way?

I hope you can, katymine.

you know the remedy to that q word – nekkid sat nite blogging

hey margot – how’s ohio?

NFL exhibition games start tomorrow. Yeah, baby!

Hot in SF today. Just cooling now.

Sept 11-12 for setup and then New England will be the first game……

hey emerson go 9r’s or raiders?

Do you go to the games, Katy?

I do have some 4th July fireworx left over – I suppose a nude run at them would create QUITE the attention!

My bail money fund is low though… :)

better run fast then dood

Oh no, Suz-you forget I’m a Jersey boy. Jets fan here and optimistic for a change! New coach, new QB and a great defense.

Suze! Pups! Nekkid sat nite blogging? sounds good because its so hot n humid here … tornadoes 20-30 miles to the north of us but stars are visible overhead here. Or kinda visible thru the humidity.

hey ndfg – as long as they stay to the north of ya :)

[smiling]

Out! I just was checking in. Have a good night everyone.

Sometimes, right now my income is pretty tight…. we have my chemo days so that I can but now they are starting radiation on my hip tomorrow…… who knows…

g’nite kelly

today I only took tylenol for my hip pain….. lots more energy and going to take myself off to bed to stay on schedule….

Nite all

Night katy and kelly.

g’nite katy

Sending powerful energy your way. Hope you can make it to a few games. Cardinals should be on a few Monday night games after the Super Bowl. That’s in your backyard, right?

and there would be the added good news of no travel for elmore to cover the game :)

Kind of warm and humid. Supposed to be hot and humid all next week, plus windy. I don’t like the sound of that…sounds like tornado weather.

*pushing away plate with a few recognizable crumbs of boston cream pie left*

katy, is there a pre-determined standard course for the radiation treatments?

hey sunny

Wow, just checked the MNF schedule and they don’t have Arizona at home. Very surprising. The only game Arizona plays is Dec. 14 at SF, so at least that’s pretty close.

crap – that means elmore will be traveling

emerson – are you an east coast fan for baseball teams too?

Suz, great cartoon. I think it was like a dream of America, the land of plenty. Sugar rationing had ended in 1947.

eeek! Tornadoes. Hope not, Margot.

the good life for all – the richness of post ww2 america.

Hey suz. Someone at PUAC provided a link to the original salon blog posts for The Julie/Julia Project and I fell right in – gonna be days before I emerge.

Yeah-Mets, Jets, Knicks, Rangers (hockey). My nephews were all born out here though, so they like Niners, Giants, A’s and Warriors.

Who do you like, Suz?

i’m a sports agnostic – i’ll root for the sf bay area teams (giants, a’s, 9rs, and raiders) if they are in post season stuff but… i really don’t follow sports.

I’m a sports freak. I used to be a sports reporter and anchor a while back. It was really fun for a while.

That movie I’ve gotta see.
We didn’t have a science teacher in 6th grade, so we watched “the educational channel” broadcast from Albuquerque, where there was a really good and funny science teacher.
The teacher would turn on the TV a few minutes early so he could go smoke, and Julia Child was on. I got pretty good at imitating her voice.

how cool emerson – musta been a lotta fun (and an eye opender)

i’m thinking about maybe seeing it too margot – i’m not much into movies anymore but… i remember when i got my first julia book and how i cooked so much outta it esp that first year.

Still south of ya? *G*

Glad I didn’t implement that plan, Granny just came out of nowhere wanting me to fix some damn thing tomorrow.
I told her to write it down.

Back to my whiskey and beer .

How y’all doin’ tonight?

hey larue – how’s sac?

I know of a wrench who’s thankful for that drop, I bet . . ;-)

hey busted

Good Morning all ! – 2 a.m. in Toronto

Anyone seen a wise Latina lately ?!!

Hey Larue, damn right I am.
Of course, I have only been outside since Wednesday long enough to fetch prescriptions and groceries.
I ain’t complaining, either.

hey petro

Suz !

Is it Sunday evening yet ? *g*

… that’s when the guests pests return to Michigan …

its sunday where you are dood – still sat here on the left coast

It was a kick cuz I always wanted to do it since I was a kid. It’s still a passion, but as a profession it becomes like any other job I guess. Asking millionaires how it feels to hit a game-winning homer can get old, no matter how many ways you can think of asking it. *g*

Petro, mon petit choux!
(That had better mean “my little cabbage.”)

*Drat* … I think these Fookers aren’t real Michiganders … no one has even asked for Beamish !

true dat – after a certain amount of time, even a dream job can become the same ole same ole. was one thing i liked about working for the pd – ya never knew when it was gonna go from sleepy quiet to full tilt adrenaline rush.

Margot !

It means “my small Cabbages” … too close for comfort ! *g*

dang petro – i guess the only way to trip them up is to ask them what part of the mitten they are from…

They don’t even know what/who Haggis is …

Beamish stout? Haven’t had that in years.

bet they be flat landers from some red state and don’t wanna admit it petro

Dude !

Along with Haggis, it’s a fav of our most famous Michigander, Emptywheel …

yeah, you had to be ready to jump into action any second, huh?

Hmmm, I think I’ll play some RushBo on the Radio and see if they stand up and goose step around the House …

What Whiskey are ya drinking, Busted ?

and even if i wasn’t involved (ie something on the other side of town) it still got the blood pumping.

Well, I’m with Marcy on the Beamish. I dunno about the haggis, though. *g*

serve them some french toast in the morning and see if they eat it

*smacks forehead* … both the kids lurves Belgian Waffles …

Suz, it was right there all along … *g*

I’m really looking forward to the movie …. and the book. Julia was a source of significant mirth at our house, but the mag subscriptions expanded to include Gourmet.

Potters Crown, a rip off of Crown Royal. Decent and cheap, out of Canada, eh?

i used to take gourmet magazine along with another foodie one i can’t remember – and never missed the cooking shows on pbs. julia, jacques pepin, the frugal gourmet, etc. had their cookbooks.

now jen watches food network and has barefoot contessa cookbooks.

I could watch Meryl Streep read the Phone Book for hours … best Actress of the last 30 years.

Cheers Busted … like my Uncle always says, after the second drink, the name really doesn’t matter, eh ?

Yeah, them Belgians have waffled forever . . . ;-)

Rolled up waffles laden with butter, maple syrum and vanilla ice cream.

What’s not to like about waffling? *burp*

They may be Michiganders, but they can’t be Wheelios.

AYEEEE!

Been trying to cook for Pops and Gram, smacks forehed.
Pops is pretty easy, Gram, not so much.
I finally said fuck it and made sp’getty with a salad and phony garlic bread.
She ate more at one sitting than she has the last two days.
My specialty is breakfast.

Bon Appetit?

dang i’m gonna have to get a waffle maker. they aint really waffles if ya buy them frozen at the store.

duh! yes thank you sunny

Uh, from Jack D to Single Barrell?

From Cuervo to Patron 10 year?

There’s Maker’s Mark, 10 year, and 20 year . .

I’m not so hip on the scotches.

I like my Bushmills, but I’ll bet there’s an Irish Whiskey that’s aged 20 years that puts the Bushmills to shame.

Just sayin . . . I’ve had LOTS of second drinks, and the quality STILL makes a difference! Hell, I’ve had second drinks NUMBERS of times in the same night and still cared . . . . I think. ;-)

Busted, wierd ass weather hoss . . . glad it’s kewler! Slainte!

breakfast is way too early in the day for me dood

I appreciate her too!

SHHHH! I found a bunch of those frozen ones digging in the freezer and oh, Hell yes, that’s what fer breakfast.

I have been a Makers Mark Ambassador since 05, My name is on one of those barrels dude, literally.

I need to get a waffle iron too. Bisquick, strawberries, whipped cream, maple syrup….mmmm.

Hoss, just pressure cook her some pot roast.

Taters, onions, carrots, celery, meat of any kind . . . some garlic, no foo foo herbs.

MAYBE some thyme. Salt and pepper.

Flour to tighten up the liquids into gravy.

Use water for liquids, or, be bold for her and try some beef base in the water?

Or just dump it all into a crock pot, leave it set all day.

Or, use a dutch oven kinda pot over the stove.

Think 50’s bland food.

Meatloaf with gravy and canned mushrooms and white bread toast.

Make sure she gets a glass of merlot, if she can handle it. *G*

Slainte Mhath, hoss!

“And Granny On Top”

(cue banjo)

some warm caramel sauce…..

My Uncle is an old Chivas man and mocks us young ‘uns and our taste for Single Malts, Trappist Beer, Caviar, etc …

Get one that speaks French or Flemish or they won’t be Belgian . . . just sayin . . . ;-)

I usually have 3 types of scotch around. A good single malt for sipping, a cheap single malt if cashflow is low, and an anything scotch that I mix with soda. If you’re mixing, it really doesn’t matter.

If you get too good at it, you have to make it every time … no one else wants to. *g*

Girl, breakfast, it’s not just for . .

Wait. That don’t woik.

Ok, k, k, I got it . . .

Breakfast, it’s what’s for lunch! *G*

meh

Amen, dood ! How many times I’ve poured my finest only to be asked for Club Soda … might as well give ‘em Red Label.

blueberries…raspberries…

Now that I start thinking about the berries, next year I’m ditching the squash for berries.

How much freaking squash can you really eat and still enjoy, after all?

Yer killin me, but don’t stop. I love a good Whiskey Story. *G*

I’m lucky to get a sip once a year from others at the fests . . .

One REASON I love camping out at fests, and roaming camps late at night with a dobro. *G*

and you can freeze berries and have some summer in the middle of winter.

Squash sucks … Racquetball is way better !

*ducks and runs*

I bought one of those pressure cookers and left it over here the last time I was here to stay for an extended time.
been looking up on how to use them. 45 minutes for a pot roast??!!
I am going to dig it out and take it home tomorrow.

BUTTAH!!!! lol

I forget what it tastes like.

We went fat free in June.

Rabbit food.

Killin me. Just killin me.

I’m the guy who cooked for years in the biz, and butter went in EVERYTHING!!!

White wine, heavy manufacturing cream (33%), BUTTER, canned clams w/juice (juice first, clams last or they over cook), lemon juice, GARLIC! Salt and pepper (we used unsalted butter).

Maybe some chopped basil at the end, add clams, add pasta, add FRESH black wax romano grated cheese.

Serve with cheesy garlic bread. Make people happy, and fat. Sit and drink wine at tables with patrons to run UP that wine tab. Ahhhh . . . to be young and stupid again like that. *G*

Boil it down

Hah! Exactly! And make sure you do the refill-”Let me get that for you.”

Hey, in HIS day Chivas WAS top shelf!!! He’s done his time.
Hope he has fun and family keeps him wined and dined in the fashion he’s used to!

Good mix! Strategy wise! *G*

I know it. It’s like the best country fried taters:

Scrub and micro your 4 large (Costco) taters for about 10 minutes. Cut into 1/2″ sqarsies.

Get the vege oil HOT before adding the taters. (Then you can turn it down)

After they get brown, add the onion and bell peppers.

Just before taking out to place on paper (grocery bags) add plenty of seasoning salt.
YUM!

EVENING I LIED ABOUT THE RUNNING SPEED OF 30% GOT WORK TO DO. HUMBLE PIE. How goes it by the Bay…good vibes?

Dude, yer giving me a Hard on.
God that sounds good.

Ugly kat.

Yer MUCH more feline fun, than that in person . . . better plumage, too . . *G*

I’m with ya, berries over squash, any summer.

Ya can’t make pie or cobbler with squash, and if ya can, I really don’t want to hear ’bout it, k?

BERRY!!! *G* *waves*

3 a.m. … must get up in 5 hours to make French Toast for the faux Michiganders …. G’nite all !

I planted four cucumber seeds and four watermelon seeds. I can’t believe how much I have of each!! Next year it will be one of each.

Sad thing is you can’t even take the extra to the food pantry…

Gnite Petro.

No bacon?

Get to bed man.

hey bb – sorry i’m late responding – had to reboot the pooter

g’nite petro

Nite Petro. Don’t forget the cinnamon.

Cukes can be pickled … my Slavic friends do it all the time.

G’nite Loo Hoo !

… and a dusting of Icing Sugar … *g*

i wouldn’t call it plumage (laughing)… that sunburn did not peel and i now have an actual tan line on the left arm

Yer killin me, I never told ya to pilfer . . . even if it IS yer shit.

*G* God for the love of Escoffier, PLEASE use lots of spices, herbs, and foo foo veggies and red wine to make YOUR pot roast . . .

If I have to, I’ll post ya recipe . . . at yer place, at Betsy’s, or just shoot me an email I can reply to.

Use the pressure cooker to make a KILLER Beef Burgandy with all the right ingredients.

Serve that over some home made Yorkshire’s.

Chicks fall for it every time, too. They’ll melt. Maybe ya don’t NEED that hassle . . ‘k. lol

But keep the kats away, they’ll snarf that shit up the minute you reach for fresh ice and Makers Mark to refresh yer glass. *G*

A great way to cheat, buy a gallon jar of pickles, there is usually quite a bit of room left, dump ‘em in and wait a month.

The course was shorter than I expected sure felt like fast. Ok many other benefits. Did 16.8 miles in four days was wasted today. Good to be out by the Pacific trails with birds, rattlesnakes and squirrels. Fresh air and open spaces are great.

YUM!!!

Garlic bread is for sure. I like to put pressed garlic in butter and brown it, cool and spead the concoction on good bread, sprinkle with fresh Italian cheeses, and bake/toast it.

It’s the main dish, with salad as a side.

*G* Yer hip to the scams? *blink*

Might as well buy some Poutine off the street vendors!!!! *G*

That’s the thing, Granny is 95. If I even crack some pepper in it, she won’t eat it.
Myself? Bring that shit on, i LOVE cajun and such.

“if erection lasts longer than 4 hours consult physician immediately.”

*G*

Agreed. French toast deserves a protein compliment.

Freedom Toast! *wavestoolate*

Whoa, now I’m hungry. How do you make Yorkshire pudding, though?

Yer making me drool.

Sorry Suzanne, yer post just got hijacked, we love ya though.

bb – i had a blast watching the birds on the bay today. lotsa activity and i could hear the ocean roar on the other side of the spit.

???? Why not? Our local homeless shelters/food kitchens take it?

my mom would make it for my birthday dinner – prime rib with yorkshire pudding. *sigh* i gonna have to head to arizona for my birthday…

Sexy! And unlike tats and ink, it won’t hurt to make it go away!!! lol

busted – its off topic is the topic – impossible to hijack those

Really? Just wash ‘em and toss ‘em in the pickle juice? Sounds either really good and crisp or lethal.

Hoss, where WERE ya? Hikin West? CA? 16 miles in four daze? 4 per day? What was yer pack weight, or was it packed in for ya?

WTF? Ya got Rattlers? Christ, I grew up on the coast and never heard of that.
of course, lol, it was a ten hour drive North.

Kinda not so conducive to those little bastards.

I used to go to House of Prime Rib on Van Ness just for the Yorkshire–OK, the end cut wasn’t bad, either. *g*

Roasted garlic, roasted shallots.
Fresh basil.
Mayonaise.
Fresh Asagio or Parm Reggie.
Butter.
EVOO.

Process till incorporated and chopped up real good.

Smear on sourdough loaf, top with MORE fresh Asagio or Parm Reggie.

Bake at 325F till golden brown.

Die like you were in buttah heaven . .*G*

I was told that it needed a county okay of some sort…USDA? Seemed really crazy to me…but they said only canned/boxed/crap food was welcome.

my mom’s is the best – she whips it all frothy and then pours it into the botton of the roasting pan (rib on a rack) and lets it cook for the last (20?) minutes.

yummy yummy

Ok, leave the pepper out!

I’m tellin ya, I got a Beef Burgundy recipe with Yorkshire that’s easy.

You tell her it’s pot roast.

Trust me. *G*

Serious. It works.
The Vinegar kills the bacteria, and won’t let them survive.
Plus, it’s already pickle juice.

Nanny.Gov.

Idiots.

CYA for a lawsuit.

Like that has worked for all the people getting Salmonella from Big Agra the last few years.

dayam – every night i learn something new at the lake

first time it had to do with pickles tho (laughing)

does that work on those sweet gerkins too busted or only the sour dills?

Eggs, flour (use Wondra, it’s finely sifted) milk.

Beat up.

Pour into greased or sprayed nonstik muffin pans, or small bread loaf pans that have been preheated 5 minutes at 425F.

Return to oven, bake at 425F for 20 minutes or so (look in window).

Remove, cool, and use or cut as needed.

TASTY! Oh, salt, and white pepper . . . my bad. I forget cuz it’s instinct to me . . enjoy!

If ya make the batter the day before and frig it, it’s even better.

Google will give ya the proportions. *G*

Yeah, I can do that-thanks Suz!

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Sounds low-rent, but it’s really good on English muffins.

I guess we’re on the way. With enuff notice and savings on OUR part, you could get all that here, on yer way, there. *G*

‘Sides, we’re all incorrigble, like SHE wuz . . . *G*

my mom’s recipe is a pinch of this, a spluge of that… dash of this…handful of flour

gotta get my teeth before i do any more trips – i wanna be able to smile and enjoy instead of being self-conscious about em.

I’m gonna try it. Maybe I should be growing dill! (Kidding…How domestic can I really get?)

Pressure cooker!!!

Heh. ;-)

Srsly, fresh cukes, in a pickling agent, to make pickles?

Easy. ForGET the canning shit and all that.

I’ll find a recipe for the easy way if ya want . . .

Water, vinegars, garlic, pickling spices (read labels, make yer own), onions, cukes.

Bring to boil, simmer.

Cool, refrigerate.

Simple. *G*

was?

So sad, I’d bet the Farmer’s Markets have LOTS of extra they could offer up.

I bet it’s a dislike of squash, IMHO . . . ;-) Facist bastids!!!!

That’s old school, VERY tricky, and it’s still teh BEST!!!

I need to meet yer mom’s over dinner at her place . . . ;-)

Can’t say about the sweet ones, the Vinegar is a bacterial killing concoction.
Apple cider vinegar kills most everything, including dandruff and athletes foot. I think a cucumber would be as pickled as my liver.

I LIKE yer moms!!! *G*

gets all that prime juice in the pudding….

she’s far enough away that i think i would fly – haven’t flown since before 9/11 — but it beats 3 full days of driving (each way)

Hay, I try to leave some room for a modicum of public respect . . . also. Ya betcha. ;-) ;-)

its amazing teh stuff apple cider vinegar is good for

I am growing some Dill.
Bet ya dollar you would never, ever thought of me like that.
I haz Echinatia, cukes, squash, taters, beans, endive, ,,,
I’m just crazy like that

Thanks Larue- I’ll give it a go.

Also, KCSM-PBS ran a great 90-minute doc on Otis Redding tonite. Usually you can catch it a couple of times in the next few days.

Yeah, I use drippings in my molds, too . . . and still use some spray or oil.

That’s the taste, the drippings . . .

You ain’t missin no secrets . . . *G*

This shit WILL get lost though, if we don’t get it to the Gen X, and Y.

Some of the old ways are STILL the best . . . unfortunately hotels and mass feedings and even restaurants have corrupted so many of the ‘cook from scratch’ techniques for canned and bottled, frozen and such ingredients.

And that begins with making the base stocks.

Which take hours, of simmering, with gorgeous little bubbles goin plop, plop, ever so slowly at 4am in the kitchen.

See RelaxedPolitics for Foodie Friday posts going back a year now.

I broke down how to do basic stocks, and sauces.

It’s easy if ya got time to mess it all. Anyone can do it small scale in yer own small kitchens.

Anyone.

And I’m here to tell ya, you’ll MELT at the difference. *G*

I’d love it!

bout time for me to head out pups.

thanks for all the foodie chat tonight – g’nite all.

OK, It’s late, I have to take care of some folks tomorrow and then rush to the airport and get mom and then rush back to the Weasel Den and find out if my neighbor watered my garden and took care of my cats.

I am sure he did.

G’nite Pups, it is always a pleasure to talk to ya.

Good for you! Gardening is a new sport for me since retirement. I just need to learn how much of what to plant.

Tomatoes are starting to turn pink.

Yer crazed we GET that part!! *G*

But what I wanna know, is it BELGIAN Endive? *G* ROTFLMAO!!!!

Damn, I’ve had fun in here tonite, thanks Busted, Suz Ya Moderator Goddes Ya, and all you other Pups.

But I gotta g’thud as Busted once penned (sheer genius hoss, sheer genius) and Sandman’s callin my name.

All y’all Pubs get out in yer kitchens and make something to eat, cuz I’m hongy!

Mangiamo Dia Bono! *G*

Night folks.

I just gave it to ya, the rest involves a quick google for the pickling spice ingredients, and, well, tossin it all together!

Proportions? BE BOLD IN ALL!!!

It’s PICKLING, it’s SPOSED to be bold!!! *G*

Uh oh, what’s tricky?

Yer such a darlin’.
If ya plant too much, yank some out honey, It’s called thinning.
My best friend had no clue why his onions and corn were not doing so well, then I looked at his radishes.

Pull them out and either transplant them or compost ‘em.

They gotta have room to grow.

That was fun tonite. Thanks Suz and sleep well pups.