frying up some ham w/ a little olive & butter. i'll slice up some leftover baked potato & fry that up. fryin up eggs. toasting english muffins. slicing cheese. yep that's right... screw you, mcdonald's. & ya can't forget the coffee, cream no sugar. get the heck out of town good
My nephew eats those sometimes if he has a 10 AM start for baseball on weekends....he gets breakfast at home but I usually stop at WaWa on the way to the fields. They look sick. I have never eaten one -- and it has probably been 20 years since I have eaten anything out of a c store previously cooked heater thingy. No thanks!
My nephew eats those sometimes if he has a 10 AM start for baseball on weekends....he gets breakfast at home but I usually stop at WaWa on the way to the fields. They look sick. I have never eaten one -- and it has probably been 20 years since I have eaten anything out of a c store previously cooked heater thingy. No thanks!
Yeah, I don't do it often, but it sounded okay to myself as I was riding my bike into work.
A big fat nothing for breakfast and lunch today. Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
A big fat nothing for breakfast and lunch today. Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
Do they taste at all like pumpkin? I've never had a squash pie other than pumpkin.
my small self... like a book amongst the many on a shelf
A big fat nothing for breakfast and lunch today. Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
Do they taste at all like pumpkin? I've never had a squash pie other than pumpkin.
Look and taste exactly like pumpkin on the inside but with a higher sugar content and not as fibrous as a pie variety pumpkin. Between the sweeter flesh and the overuse of sugar in American baking, with a Butternut pie I use half the added sugar that most pumpkin pie recipes call for. The skin peels easier and they have less guts, production is slightly better than pumpkin, and they last longer on the shelf. Once you go Butternut, you don't go back. I've used Hubbard as well, that's the big blue cornucopia shaped squash that most people think is just decorative, but is decently flavored and lasts through the entire winter into early spring if stored well. Acorn squash makes a good one too, better than pumpkin as well.
I usually call it homemade pumpkin pie until after people try it, some folks are turned off by the sound of ___ squash pie.
Also, for those who like to cook delicious food but don't garden like a maniac, many stores carry butternut squash all year, and sugar/pie pumpkins are only around this time of year.
A big fat nothing for breakfast and lunch today. Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
Do they taste at all like pumpkin? I've never had a squash pie other than pumpkin.
Look and taste exactly like pumpkin on the inside but with a higher sugar content and not as fibrous as a pie variety pumpkin. Between the sweeter flesh and the overuse of sugar in American baking, with a Butternut pie I use half the added sugar that most pumpkin pie recipes call for. The skin peels easier and they have less guts, production is slightly better than pumpkin, and they last longer on the shelf. Once you go Butternut, you don't go back. I've used Hubbard as well, that's the big blue cornucopia shaped squash that most people think is just decorative, but is decently flavored and lasts through the entire winter into early spring if stored well. Acorn squash makes a good one too, better than pumpkin as well.
I usually call it homemade pumpkin pie until after people try it, some folks are turned off by the sound of ___ squash pie.
If they're turned off by that, what do they think pumpkins are?
my small self... like a book amongst the many on a shelf
A big fat nothing for breakfast and lunch today. Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
Do they taste at all like pumpkin? I've never had a squash pie other than pumpkin.
Look and taste exactly like pumpkin on the inside but with a higher sugar content and not as fibrous as a pie variety pumpkin. Between the sweeter flesh and the overuse of sugar in American baking, with a Butternut pie I use half the added sugar that most pumpkin pie recipes call for. The skin peels easier and they have less guts, production is slightly better than pumpkin, and they last longer on the shelf. Once you go Butternut, you don't go back. I've used Hubbard as well, that's the big blue cornucopia shaped squash that most people think is just decorative, but is decently flavored and lasts through the entire winter into early spring if stored well. Acorn squash makes a good one too, better than pumpkin as well.
I usually call it homemade pumpkin pie until after people try it, some folks are turned off by the sound of ___ squash pie.
If they're turned off by that, what do they think pumpkins are?
A big fat nothing for breakfast and lunch today. Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
Do they taste at all like pumpkin? I've never had a squash pie other than pumpkin.
Look and taste exactly like pumpkin on the inside but with a higher sugar content and not as fibrous as a pie variety pumpkin. Between the sweeter flesh and the overuse of sugar in American baking, with a Butternut pie I use half the added sugar that most pumpkin pie recipes call for. The skin peels easier and they have less guts, production is slightly better than pumpkin, and they last longer on the shelf. Once you go Butternut, you don't go back. I've used Hubbard as well, that's the big blue cornucopia shaped squash that most people think is just decorative, but is decently flavored and lasts through the entire winter into early spring if stored well. Acorn squash makes a good one too, better than pumpkin as well.
I usually call it homemade pumpkin pie until after people try it, some folks are turned off by the sound of ___ squash pie.
If they're turned off by that, what do they think pumpkins are?
A big fat nothing for breakfast and lunch today. Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
Do they taste at all like pumpkin? I've never had a squash pie other than pumpkin.
Look and taste exactly like pumpkin on the inside but with a higher sugar content and not as fibrous as a pie variety pumpkin. Between the sweeter flesh and the overuse of sugar in American baking, with a Butternut pie I use half the added sugar that most pumpkin pie recipes call for. The skin peels easier and they have less guts, production is slightly better than pumpkin, and they last longer on the shelf. Once you go Butternut, you don't go back. I've used Hubbard as well, that's the big blue cornucopia shaped squash that most people think is just decorative, but is decently flavored and lasts through the entire winter into early spring if stored well. Acorn squash makes a good one too, better than pumpkin as well.
I usually call it homemade pumpkin pie until after people try it, some folks are turned off by the sound of ___ squash pie.
If they're turned off by that, what do they think pumpkins are?
Start with eggs that have been sitting a while. I put a dozen eggs in a pot. Cover with hot water. Bring to a good boil. Remove from heat & cover. Let sit for 9 minutes. Put in ice bath for 1 minute. Put in plastic bag, in fridge. (I dont like it when everything in my fridge smells like egg)
Enjoy with some red salt. Eat a few every day as 'snacks' w/a handful of almonds.
Start with eggs that have been sitting a while. I put a dozen eggs in a pot. Cover with hot water. Bring to a good boil. Remove from heat & cover. Let sit for 9 minutes. Put in ice bath for 1 minute. Put in plastic bag, in fridge. (I dont like it when everything in my fridge smells like egg)
Enjoy with some red salt. Eat a few every day as 'snacks' w/a handful of almonds.
the fuck is red salt?
YOU ARE not a foodie.
my small self... like a book amongst the many on a shelf
Start with eggs that have been sitting a while. I put a dozen eggs in a pot. Cover with hot water. Bring to a good boil. Remove from heat & cover. Let sit for 9 minutes. Put in ice bath for 1 minute. Put in plastic bag, in fridge. (I dont like it when everything in my fridge smells like egg)
Enjoy with some red salt. Eat a few every day as 'snacks' w/a handful of almonds.
Start with eggs that have been sitting a while. I put a dozen eggs in a pot. Cover with hot water. Bring to a good boil. Remove from heat & cover. Let sit for 9 minutes. Put in ice bath for 1 minute. Put in plastic bag, in fridge. (I dont like it when everything in my fridge smells like egg)
Enjoy with some red salt. Eat a few every day as 'snacks' w/a handful of almonds.
the fuck is red salt?
Finishing salts. Sea salts of all types. They taste very different from one another in many cases and it is fun to play around and see what goes well with what. Have a bunch of types...here is a pic of some that I googled
Go nuts with those fucking salts when you get those Jersey tomatoes going in the summer. Slice the tomato into 4 and use a little sprinkle of different salt on each one? Drink vodka.
(Ok the vodka is a throw in that has nothing to do with anything)
Go nuts with those fucking salts when you get those Jersey tomatoes going in the summer. Slice the tomato into 4 and use a little sprinkle of different salt on each one? Drink vodka.
(Ok the vodka is a throw in that has nothing to do with anything)
You have a vodka thread. Keep that nonsense out of here.
We talk about roasting whole hogs in here. Only brown liquor goes with that.
Go nuts with those fucking salts when you get those Jersey tomatoes going in the summer. Slice the tomato into 4 and use a little sprinkle of different salt on each one? Drink vodka.
(Ok the vodka is a throw in that has nothing to do with anything)
That's the wrong alcohol to be talking about with salt.
Post edited by oftenreading on
my small self... like a book amongst the many on a shelf
Go nuts with those fucking salts when you get those Jersey tomatoes going in the summer. Slice the tomato into 4 and use a little sprinkle of different salt on each one? Drink vodka.
(Ok the vodka is a throw in that has nothing to do with anything)
You have a vodka thread. Keep that nonsense out of here.
We talk about roasting whole hogs in here. Only brown liquor goes with that.
As much as I hate to agree with a shithead Yankee fan, this is one of those times when we must take a stand together and squash this vodka nonsense.
Go nuts with those fucking salts when you get those Jersey tomatoes going in the summer. Slice the tomato into 4 and use a little sprinkle of different salt on each one? Drink vodka.
(Ok the vodka is a throw in that has nothing to do with anything)
You have a vodka thread. Keep that nonsense out of here.
We talk about roasting whole hogs in here. Only brown liquor goes with that.
As much as I hate to agree with a shithead Yankee fan, this is one of those times when we must take a stand together and squash this vodka nonsense.
Comments
frying up some ham w/ a little olive & butter. i'll slice up some leftover baked potato & fry that up. fryin up eggs. toasting english muffins. slicing cheese. yep that's right... screw you, mcdonald's. & ya can't forget the coffee, cream no sugar. get the heck out of town good
my work is done here
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce
Tonight is a family Halloween party with chips and dips (taco dip, buffalo chickene) and candy and beer so I need to save all my calorie intake for that.
I made my first butternut squash pies of the year last night for the party, but I haven't tried it yet. Can't wait for a slice or three of that, with Cool Whip aplenty.
Do they taste at all like pumpkin? I've never had a squash pie other than pumpkin.
Between the sweeter flesh and the overuse of sugar in American baking, with a Butternut pie I use half the added sugar that most pumpkin pie recipes call for.
The skin peels easier and they have less guts, production is slightly better than pumpkin, and they last longer on the shelf. Once you go Butternut, you don't go back.
I've used Hubbard as well, that's the big blue cornucopia shaped squash that most people think is just decorative, but is decently flavored and lasts through the entire winter into early spring if stored well.
Acorn squash makes a good one too, better than pumpkin as well.
I usually call it homemade pumpkin pie until after people try it, some folks are turned off by the sound of ___ squash pie.
https://dinersjournal.blogs.nytimes.com/2012/11/08/the-squash-you-should-use-in-pumpkin-pie/
If they're turned off by that, what do they think pumpkins are?
A pot of chili
BBQ sauce
Hot sauce
Annnnnd, if I get bold, perhaps I will pop one of those bastards in my mouth.
No idea why.
People are fucking stupid!I'm overdue for my final pepper haul, I'll be posting pics for you pepperheads to feast your eyes when I do.
Sea salts of all types. They taste very different from one another in many cases and it is fun to play around and see what goes well with what.
Have a bunch of types...here is a pic of some that I googled
Slice the tomato into 4 and use a little sprinkle of different salt on each one?
Drink vodka.
(Ok the vodka is a throw in that has nothing to do with anything)
We talk about roasting whole hogs in here. Only brown liquor goes with that.
For the greater good