Happy holiday week to ya'll

[stuwee]

Wishing all my buds here a great Thanksgiving week, be safe, cheer the Cowboys on , have a big piece of pie for me! Love you guys and your families too. Craig

 

[Fairchild]

Best holiday wishes to you and your family Craig! And to everyone else here.

After thursday we can officially play our Trans-Siberian Orchestra music in public!

Jim

 

[orange]

I'm going to try to make my pies after so many years...I have baking Splenda and Crisco and flour from the food bank, maybe some cinnamon still.

A local farmer had very nice apples free and I got maybe 200+ of them I culled with my friend and he got all he wanted as well. I gave several dozen to my mailcarier as she dries them, many will go to my family here for the holidays and as I said I will make a couple pies for me this week.

 

[speakerman1]

Happy Thanksgiving to all and let us remember to give Thanks for living in this country.

Larry

 

[Web Police]

Happy Thanksgiving to all.

Go Saints!

 

[jbeckva]

Happy Thanksgiving to everyone.

 

[orange]

Best holiday wishes to you and your family Craig! And to everyone else here.

After thursday we can officially play our Trans-Siberian Orchestra music in public!

Jim

They were already here in concert!

 

[stuwee]

stuwee's fan-tab-U-lus artichoke spinach dip recipe....Top secret, just for you my friends!

Boil, steam 20 or 30 artichokes
blanche a big bunch of spinach
set out 5 tubs of philly cream cheese (so it gets to room temp)
chop 3 sweet yellow onions
mince 2 whole garlic bulbs
chop up a bunch of swiss cheese

Cut the artichokes down to the hearts, chop them up in to good size pieces
throw them and the spinach into a huge mixing bowl with the cream cheese, swiss, onions and garlic
beat the crap outta it, like a clubfooted, redheaded stepchild
Place it a cassorole dish, cover with more swiss cheese, sprinkle (love that word) parmasean cheese, broil till the top is nice and bubbly, slightly brown, dig in!!!

Peace, Craig

 

[orange]

Buon gusto!

 

[jbeckva]

Hey Stu!

By chance did you happen have the recipe for those "out west style" carne asada burritos? I think it's the one's with guacamole, lime juice, pico de gallo - sound familiar?

I've came pretty close, but I aint quite "got it" yet.

 

[stuwee]

Hey Stu!

By chance did you happen have the recipe for those "out west style" carne asada burritos? I think it's the one's with guacamole, lime juice, pico de gallo - sound familiar?

I've came pretty close, but I aint quite "got it" yet.

You have the basics, you just have to play with the amounts tex-mex food is all about the balance 'getting it just so as we say out here....the steak part is the hardest to get right, just depends in your taste buds, I love a good rub on mine

The guac needs lots of freshroasted garlic and a dash of salt and pepper to balance right.