What's on the menu today??

Well, you have to factor in the 'fame factor' so that's another 20% over what they would normally get on the ticket. Then the price of beef without any artificial anything. (I hate paying more for things that taste better before they put things in it that ruin it). - And of course you have the greed factor so that accounts for a little bit more right there! lol!

- Of course in Manhattan they'll charge you $14 -$17 just for a burger and fries in many of it's top burger joints, but then the burgers & fries are huge and their overhead is outrageous. I had the misfortune to go to a local burger king the other day and still haven't gotten over the fact I paid $6.18 for whopper with fries and a coke, there was nearly 50¢ tax on that meal! -Yuck! lol!

Wow that's a lot of $.

Rosie, you can get pork roll down there???

Well, maybe it wasn't all that outrageous (the cost) --it was awfully small -- but it filled me up. (Had to be the soda pop --all those bubbles!)

I wanted to give it a try -- we are getting more and more food wagons downtown and some are very good I hear. I have never eaten off of one except at a festival/fair, etc.

What is pork roll?
Maybe I can and don't know it.

We can get fried snickers!! and of course "I" talian (long "I") sausage and peppers.

I Love those Italian sausage and peppers wagons! lol!

We have a farm in the next town that sells grass fed, hormone free beef....as does WFF....expensive, & I thought, tough....taste was good though. Left over beef stew tonight.

I had taylor ham as us north jersey people call it... (pork roll) for breakfast as well

http://www.jerseyporkroll.com/products.htm

Enjoying some yummy baked goods form the bake sale at school!

Teaser!

Hee hee. Had a fantastic cinnamon muffin. The smell alone was heavenly.

Love pumpkin muffins.....

pot roast in the crockpot, cold today.

I made chicken soup today.. I am right along with you

ham steak and mashed taters

Fish for me, (1/3rd of the one I caught Sunday) w/ steak fries, and rice & beans w/ fried chicken for DW.

I did say roll didn't I?? Well, I meant pork loin!! the kind that looks like it is rolled up when it is packaged. Not pork butt.... maybe called pork tenderloin.

Had ribs last night.....one of my favorites.

Pixie - I have a recipe for ribs that is soooo easy and soooooo good. It makes a sticky sort of glaze but you have to use beer. If you want it, I will send it to you.

Yes please!! Thank you Rosie!!!!

Taking Mom out to lunch today, so I'm making Hot & Sour soup for dinner.

You have to get the 'KC Masterpiece' brand honey brown sugar sauce (a large squeeze bottle)

A bottle or can of beer (does not matter what brand --but regular beer not light not flavored)

Peel back the thick white rubbery under skin of the ribs and discard. (I get from Costco -so it is a big rack of pork ribs - not baby backs - just regular pork ribs.)

Separate the ribs -- each getting a 'bone' if you can do it that way.

Put the ribs in a big tin foil roasting pan - some thick side up ...some reversed.

Cover the ribs with the sauce (I use the entire bottle for the entire rack) You adjust up or down according to your preferences -- but you want lots of sauce.
Pour the beer all over the top.
shake shake shake the pan (like you would popcorn kernals)

Put pan with ribs and sauce (uncovered) in a preheated oven at ~ 400 degrees - leave for 10 minutes more or less to brown a little

Lower oven temp to ~250 (depends on your oven) if your oven is on the cooler side of 250 (you know what I mean) go to 275.

Go away
Go away

Turn the ribs over as needed to brown both sides
Go away

A few hours later - check - for your level of doneness. I like for the ribs to almost fall off the bone. Everybody loves this - I serve with a hunk of bread, some cold apple sauce, a plain not fancy green salad and baked beans with some chopped onion on the top of the casserole. The men love it!! And the gals like the no clean up aspect. Fold that pan and toss.

Chili is currently cooking, it's very pretty if I do say so myself ☺

Good night for both chili & ribs!

more chicken soup today

To which camp do you belong?

cook the soup and pull out all the chicken --adding back some chicken or adding back a few things

leave it all as it was when done cooking and serve it that way

take all the 'parts' out (strain) and serve the broth fairly pure looking and serve the rest of the stuff strained out on the side

I like the feathers.

I strain out the big stuff - like the bones!

I like the feet

chinatown get all the feet we want cooling off in the soup!

Best thing for a cold,.. chicken feet soup! Hmmm!!

and a snoot full of alcohol--years ago the docs used to give breathing treatments with something called Bronkosol - a medication to open up the airways ---- bubbled and aerosolized and propelled by a gas compressor while we'd breathe it in. And just to make sure the anxiety of the asthma attack was taken care of..in that medication cup would be vodka... aerosolizing along with the medication and being breathed in. Ah them were the days.

Clean out the garden supper side: vegetable medley of tomato, pepper (5 kinds!), broccoli and onion.
Except for 10 green tomatoes I rescued before Sunday's frost, the only thing I have left is some mizuna, carrots, and a tiny bit of kale.

What's mizuna?

Have to clear out my veggie boxes. All drooped now.

mizuna - Janpanese greens, mustard greens, California pepper grass , mesculin is found in some.

I see that in those mesculin salads, supposed to be healthy for you...

Sounds peppery and on the bitter side.

Swiss steak tonight with mashed taters & peas....maybe green beans instead, if this horrid rain lets up & I can get to the store.

I love swiss steak and haven't made it in ages.....hmmmmm gives me ideas.