Very purdy :)

OK - here's a thing, and I'm jackin' this thread for just a minute, but run with it.

Scroll up so your browser is showing the top of this page - up so you can't go up no more.

Then click the number 7 up above to take you back onto the previous page (or click here).

Kinda like Bingo lunges at you, isn't it...

Back to the food now.

I have bacon sandwiches for lunch.

too much time on your hands...you need a addicting flash game!


Bloons Tower Defense 3

toasted cheese sammich


fontina, sun dried tomatoes, basil, black pepper

I made sun dried tomatoes in my smoker over the summer and jarred em in oil. I bet they would go good on that. Fresh basil? Not over powering.

Ok, this is a minor rant, and there's no where else to put it.

Roasted garlic is NOT the same as fresh garlic.

While this seems self evident, it apparently is not. I've seen at least four bloggers encouraging roasting as an easy way to avoid peeling garlic. Seriously? Peeling garlic is THAT challenging? Whack it under the side of a large knife blade, and it will fall away. Take a little piece of silicone mat and scrub it. Slice the bottom off, run a paring knife under the flat side and it pops off. Voila, peeled garlic. Heck, if you're AMAZINGLY lazy, they sell jars of peeled fresh garlic.

Roasted garlic, while a delight, is mild, and sweet. It lacks the pungent bite of fresh garlic. Mashed into potatoes, divine. Smeared on crusty french bread, lovely. But a substitute for fresh garlic? Not a chance!

Sorry for the thread jack here, but this is the first time I've noticed this post.
That's funny, page 7, page 8, 7, 8, 7, 8
Obviously I am easily amused. :)

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Back to our regularly scheduled thread postings.

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I agree with you there Maven, raw garlic and roasted garlic taste almost like 2 different foods.

I made candy today, a recipe that Mom has had for 50 freaking years or more.

It's a simple powdered sugar, butter, milk, vanilla and peanut butter recipe. But Mom, just hasn't been up for it for the last few years.

I decided to pick up the tradition, I want to send some to my brother in California and give some to my brother that lives 40 miles away. I know it's like a present from the past, one of the best.

you can get gizmos, gadgets and whatsits for the holidays, but when you bite into something that takes you back to your childhood.. you just can't put a price on it.

Post the recipe? Or is it a family secret?

No secret...

Actually Mom lost her recipe, This one came from the interweb. But it's close or the same as Moms.

The recipe as posted to the net.

1 box (1 pound) of confectioners sugar
1 tbls butter
3 tbls milk
tsp vanilla

Cream sugar and butter, add the remaining ingredients. Take a piece of waxed paper and sprinkle with powdered sugar. Dump mixture onto paper and knead. divide into 6 balls and roll out on paper with rolling pin. spread with peanut butter. Roll up and wrap rolls with wax paper and chill in the fridge for a few hours. After it's chilled, slice into to ⅜ to inch slices.

My modifications...


I do a half batch at a time.

You need to reserve powdered sugar for the rolling out process.

So..

7.5 ounces of powdered sugar
1.5 tbls butter
1 tbls milk
1/4 tsp vanilla

Put the sugar in a food processor with butter. Pulse until butter in incorporated into sugar. Add vanilla to mixture, add milk a little at a time until mixture stats to look doughy. dump it out and knead a bit. Cut the ball in half, wrap extra ball in wax paper.

I have a marble slab to work on.. you may not.

Roll the mixture on a surface that's well powdered with powdered sugar. For consistency of thickness, I use bamboo skewers on both sides of the rolling pin. Roll out to about 6 inches wide and however long. Spread with peanut butter, Nutella, jelly or whatever the f**k you want. Roll it up, chill it and slice it up into candy like pieces.

Variation.. add a third of a cup of cocoa to the mixture and an extra teaspoon of milk for a chocolate dough.

I've also decided to dip some in chocolate.. just for the hell of it.

Any questions?

Thanks!
That seems so easy.

2 quick questions, is it Vanilla extract? And what do you mean you add bamboo skewers to the rolling pin?

For a tsp, I'm confidant in saying yes, vanilla extract...a teaspoon of vanilla bean would be tremendously pricy!

For the bamboo skewers, what's being suggested is that you lay a bamboo skewer, or other evenly shaped thin slat, on either side of the area you're rolling on, so the rolling pin hits it and prevents you from rolling unevenly or too thin. You can also using rolling pin bands, same idea.

Thanks Maven, right on both accounts.

OK, seems the thread's falling down into the dim + distant past,

so, in lieu of a simple bump.



From the fruity loaf house, last Friday.

I'm definitely no foodie.. but figured I'd share just to give someone a chance to say I was running it in about the cheese (They know who they are)

pizza dough, fresh ricotta, fresh mozzarella, aged asiago and half a bulb of garlic peeled + sliced.


(Excuse the photo, It was a quick cell pic, I wasn't intending to share)

The description is enough. I'm drooling!

That sounds really yummy. Got any more?

Nope, it was history by Saturday AM.

but give me a trip to the dairy and a touch over an hour in the kitchen and it can be arranged.

Write me a shopping list and I'm on my way

The dairy's on my way home, so the only thing needed would be good company.


It seems you have that taken care of already.

Can I at least bring the beer?