I had the best bolognese sauce ever last week at this place in AC called Chef Vola’s. Been wanting to make this ever since that meal.
Hey don't you mean Bolognese gravy? Nope, you don't lol Gravy is a savory sauce made from thickened meat drippings, not from cooked down tomatoes. Damn Itals.
I smoked a pork loin and then we ended up making a pizza too, so we had BBQ pork sammies, Mac and cheese, roasted beets (ehrmagerd so good) and pizza. Smorg style.
I just made broccoli soup, and it was good. I made enough to bring into work for the week.
I also baked chocolate chip cookies that are flat and crispy. I never bake flat and crispy cookies. This was a new recipe. What is amazing is that I followed it. Usually I take creative detours when baking cookies.
The longer I baked these cookies the more they tasted like Graham crackers.
IMHO whenever a sweet recipe calls for a tablespoon vanilla it's time to bring out espresso instead. There is such thing as too much vanilla extract.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I smoked a pork loin and then we ended up making a pizza too, so we had BBQ pork sammies, Mac and cheese, roasted beets (ehrmagerd so good) and pizza. Smorg style.
One day, one day I'm going to roast vegetables, and learn how to use my broiler.
I think I'm missing out on bringing yummy food for lunch to work because I don't roast vegetables. I've roasted garlic, but that's it.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I just made broccoli soup, and it was good. I made enough to bring into work for the week.
I also baked chocolate chip cookies that are flat and crispy. I never bake flat and crispy cookies. This was a new recipe. What is amazing is that I followed it. Usually I take creative detours when baking cookies.
The longer I baked these cookies the more they tasted like Graham crackers.
IMHO whenever a sweet recipe calls for a tablespoon vanilla it's time to bring out espresso instead. There is such thing as too much vanilla extract.
How did you make the broccoli soup? Like a broccoli cheddar type thing?
I just made broccoli soup, and it was good. I made enough to bring into work for the week.
How did you make the broccoli soup? Like a broccoli cheddar type thing?
Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I just made broccoli soup, and it was good. I made enough to bring into work for the week.
How did you make the broccoli soup? Like a broccoli cheddar type thing?
Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
I just made broccoli soup, and it was good. I made enough to bring into work for the week.
How did you make the broccoli soup? Like a broccoli cheddar type thing?
Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
I just made broccoli soup, and it was good. I made enough to bring into work for the week.
How did you make the broccoli soup? Like a broccoli cheddar type thing?
Its from a Deborah Madison vegetable soup cookbook. Onion, garlic, jalapeno, ginger cook a little. Add water and small slices of four peeled broccoli stalks. Simmer a bit. Add the broccoli florets and more water and simmer more. Put in the food processor. Cooking took maybe 40 minutes. The real work was in the chopping/peeling.
Look into getting an immersion blender. Big help with making soups and sauces. I love mine.
Why do Americans not pronounce the 'a' in Mozzarella and Ricotta? Or is it just a Sopranos thing?
Because most Italian Americans are descendants of Southern Italians- mainly Napoli and Sicily- where the ends of words get cut off.
That's interesting because many Italian Australians are Calabrese or Sicilian but still pronounce the 'a'.
After marrying into an Italian family my biggest struggle was pronouncing capicolla the “correct” way. Lol
Like Tony Soprano pronounces it? Gabagool?
Michael Scott’s pronunciation is pretty good too.
That's the only exposure I have to that word...obviously I would not have guessed it means capicolla!
I hate bad pronunciations. Capicolla should not be pronounced 'gabagool' according to the rules of the Italian language. Should Thuringia be pronounced 'tulingen'? I don't know enough about German to be sure, but I doubt it. The damn Brits with their R's added and subtracted...
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My wife spoiled me with her beef pot roast last night. I was too busy shoveling it into my mouth to snap a photo.
Hey don't you mean Bolognese gravy?
Nope, you don't lol
Gravy is a savory sauce made from thickened meat drippings, not from cooked down tomatoes.
Damn Itals.
Smorg style.
I also baked chocolate chip cookies that are flat and crispy. I never bake flat and crispy cookies. This was a new recipe. What is amazing is that I followed it. Usually I take creative detours when baking cookies.
The longer I baked these cookies the more they tasted like Graham crackers.
IMHO whenever a sweet recipe calls for a tablespoon vanilla it's time to bring out espresso instead. There is such thing as too much vanilla extract.
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I think I'm missing out on bringing yummy food for lunch to work because I don't roast vegetables. I've roasted garlic, but that's it.
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I also find radishes to be quite nasty. Outside of these three offenders, I’m cool with veggies.
Or is it just a Sopranos thing?
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Steamed asparagus and cutlets!
I hate bad pronunciations. Capicolla should not be pronounced 'gabagool' according to the rules of the Italian language.
Should Thuringia be pronounced 'tulingen'? I don't know enough about German to be sure, but I doubt it.
The damn Brits with their R's added and subtracted...
All you kids get off my lawn!
I also steam my asparagus, although I snap the base and lightly peel them . So good. (And yeah, that sounds interesting!)