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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Can you smell what THE BOTL is cookiiinnn!!!
- Thread starter mistaforty
- Start date
Glassman
Glass Gars Guns Garden
PetersCreek
Brother Borealis
I’ve been on a fig kick lately. I grew up with them. My maternal grandmother had a couple of fig trees in her yard and she always seemed to have a jar of preserves in the fridge...and several in the pantry.
This morning’s breakfast was steamed eggs (as upthread), toast with haskap jam, and dried Turkish figs poached in white wine. Poaching the figs was a seat-of-the-pants thing I’ve been meaning to try and they were delicious.
This morning’s breakfast was steamed eggs (as upthread), toast with haskap jam, and dried Turkish figs poached in white wine. Poaching the figs was a seat-of-the-pants thing I’ve been meaning to try and they were delicious.
I just ate but for some reason I'm hungry again.... that looks fantastic!!Made nachos with some of the brisket I smoked this past weekend. Made a homemade beer cheese sauce for them.
I doing a Rack of Baby Backs Pork Ribs, I dry rubbed them with Garlic Powder, Paprika, Onion Powder, Dry Mustard, and some Sage. Put them in a foil pan with about 1/2" of Cheap Bourbon in the pan. Cover with foil and cook in oven 7 - 8 hours at 200 degrees.
Simple and 1,2, 3....YUM..
Well it is now almost 1800 HRS, the Rib were like wonderful. Bones came out like withdrawing a knive from a glass of water. The meat was so tender, and the cheap booze (bourbon) infused the meat with a woody flavor.
YUM YUM.
Simple and 1,2, 3....YUM..
Well it is now almost 1800 HRS, the Rib were like wonderful. Bones came out like withdrawing a knive from a glass of water. The meat was so tender, and the cheap booze (bourbon) infused the meat with a woody flavor.
YUM YUM.
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PetersCreek
Brother Borealis
An early Valentine’s Day dinner, since it falls on a Wednesday this year...and my birthday is next weekend.
Roasted Filet Mignon, shrimp, red potatoes, and a green salad with Brie, apples, cranberries, and pecans. Wine: 2006 JanKris Cabernet Sauvignon.
Roasted Filet Mignon, shrimp, red potatoes, and a green salad with Brie, apples, cranberries, and pecans. Wine: 2006 JanKris Cabernet Sauvignon.
PetersCreek
Brother Borealis
By special request, homemade French onion soup and grilled roast beef sandwiches with horseradish cheddar:
Ooof...I think we could’ve split one sandwich.
Ooof...I think we could’ve split one sandwich.
Jfire
BoM 9/9' 9/11' 8/12'
The Wild yeast on the sourdough starter is now 2 plus months old. It’s getting better. (Much more active) And the taste on the final product is f’ing awesome.
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Dang brother, I can almost smell that thru the screen!
The Wild yeast on the sourdough starter is now 2 plus months old. It’s getting better. (Much more active) And the taste on the final product is f’ing awesome.
Sent from my iPhone using Tapatalk
Shrimp & grits, collard greens.
Love their red beans and rice. My father spent many evenings trying to duplicate that stuff. He got pretty close.
Just picked up a tub of grits just for this.