Sage Z-Axis for sale

[stillsteamin]

What kind of shark is that?

Bonnethead. We get em pretty often dunking shrimp in the surf.

[-G-]

It's cold here.

And it's tying season.

Which means tying nights and you've better a good recipe to bring to pair with bear's venison roasts.

Here's a good recipe for Jalapeno mac & cheese w/ pancetta.

Melt 1 ounce of butter and fry up some pancetta


fry until crispy then add 1 cup onion, 1 teaspoon of crushed red pepper, minced garlic.


Once soft- melt 4 ounces of butter then add 1/4 cup flour and wisk in.


Now's a good time to grate 2.5 cups of extra sharp white cheddar, and 1 cup parmesan. You'll also be adding a tub of mascarpone cheese.


Pour in 3.5 cups of whole milk and slowly wisk in your fresh grated cheese/ tub of mascarpone. Add 3 chopped Jalapenos with seeds.


You'll want to start boiling a box of shell noodles now.


Once the cheese has thickened enough to cover your stirring spoon. Poor into pan and add the noo-noos


Mix


Bake @ 350 for 30 minit.


Optional: Bring to tying night to enjoy with bear, travis, and princess steamin.

[Bobwhite]

I've never had homemade mac and cheese... dang, that looks great!

[fatman]

I've never had homemade mac and cheese... dang, that looks great!

Bob, have you and Lisa ever done an SBS for empanadas?

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....

[Bobwhite]

Bob, have you and Lisa ever done an SBS for empanadas?

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....

Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS.

[fly-chucker]

Bob, have you and Lisa ever done an SBS for empanadas?

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....

Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS invite chucker over.

fixed for you Bob

[Bobwhite]

Bob, have you and Lisa ever done an SBS for empanadas?

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....

Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS invite chucker over.

fixed for you Bob

I'll let you know the next time Lisa makes them!

[Redchaser]

Bob, have you and Lisa ever done an SBS for empanadas?

every year when you post your Patagonia adventure, I get a craving.
the local Mexican take on empenadas tastes more like taco meat in a crescent roll....

Well, "taco meat in a crescent role", sounds awful.

Lisa's all in. Next time she makes empanadas, we'll post a SBS.

Do the same when she makes carnitas again too.

[stillsteamin]

My grandmother was a Swedish culinary with brown meatball gravy and lingonberry jam in her veins. My grandfather was born in the farm country of Michigan’s thumb to French Canadian parents and held most Swedish recipes in contempt. Pickled herring and fish chowder were exceptions. As a child I quietly abided many lunches of chowder and rye bread while keeping an eye on a cooling rhubarb pie, of which I was promised a healthy wedge for my patience. It would take years and my grandmother’s passing before I grew to appreciate fish chowder/stew/soup in its countless variations. Unlike red meat, I don’t normally have a freezer full of fish, so I don’t make it often. This past weekend a day spent watching tip ups yielded more than enough pike for an evening fish fry, and there’s no better use for leftover anything than soup.

After my grandmother’s conversion to the gospel of Julia Child, and multiple adaptations scrawled in the margins of the old recipe card by other family members, this isn’t inherently Nordic but it is delicious.

Standard soup base ingredients. One whole head of garlic or gtfo.

Melt some butter and brown that shit.

Add about a cup of sour cream, two cups milk, and two cups stock. Fish it best, chicken is fine. Salt, thyme, bay leaf, black pepper.
Simmer lightly but don’t boil. If you want to get fancy here you can pour the broth in a blender and smooth it out.

Add a pound or so of cubed potatoes and a can of sweet corn. I added a couple handfuls of kale to contribute some semblance of nutritional value, broccoli, spinach, or collard greens all work fine, whatever you've in the fridge. I like it spicy so I add a lot of red pepper flakes and a few smacks of tabasco.

Once the potatoes are fork tender, add cubed fish. This pike was fried originally, which is fine. The flour helps thicken up the broth. Salmon, any type of cod, or other firm fish works.

Simmer slowly for 15-20 minutes or until fish is cooked if you're starting with raw stuff, salt/pepper the broth to taste. Best served the next day with buttered rye toast.

[Average Joe]

Last night's dinner:

Baked potato.

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Creamed spinach.

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Roasted root vegetables.

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Yorkshire pudding.

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Prime rib.

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Bananas Foster.

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At the end of the meal I was thinking about Mitch, so I put a little bit of everything on a plate and left it out overnight.

This morning I picked up that same plate and scraped everything on it straight into the trash.

It was just like having him here.

[fatman]

no Caesar salad?

[Average Joe]

I had neither tomatoes nor pepper jack.