Source: My Newest Toy
Ice cream, ice cream, who doesn’t love ice cream. For my birthday, my MIL (Mother-in-law) asked me what I wanted? Well, I couldn’t think of anything, so she said to think about it? So the first two ideas, she shot down. So finally, I told her I always wanted an ice cream maker. Which actually brings up a memory from long ago, when I gave my Dad and ice cream maker. Or so I thought. apparently, it was just an extra tub for someone who already had the ice cream maker. So back it went, and gave him cash instead. So for my birthday, she bought me a Cuisinart Brand Ice Cream Maker. It has a tub that you place in the freezer and freeze it for at least 16 hours. I make the slurry as I call it in the AM, refrigerate it for at the minimum of 2 hours and make the ice cream in the afternoon, and then freeze the ice cream for our dessert for after dinner, usually around 8 PM. Also as soon as I wash out the tub, it goes back in the freezer. The first two recipes I made were straight out of the recipe book that came with the machine. However, I started changing things for the next ones.
I have most of my life liked the white button mushrooms, so it was a complete shock to my family when I suddenly stopped eating them. It came all of a sudden, and I can’t really explain it. DH who loves all types of mushrooms of course wanted to add them to everything. I was constantly forced to pick them out or off of everything from pizza to hot sandwiches. This lasted for about 10 years. I avoided mushrooms like the plague, which is odd, when I suddenly flip-flopped and began eating mushrooms again. Only then and now I eat numerous varieties of mushrooms. My favorites are Crimini, shiitake, both baby and mature Portabellas. Onions are another food that I disliked from childhood until the moment I tried my first Vadalia sweet onion. From then on it is the one food item that I will go out in a blizzard to buy. I always have them in the house and I usually have at least three of them at all times. Yet another food that I once liked and suddenly detest is bananas and anything made with bananas.
Source: Baked Chicken Burgers
The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 1,300 times in 2015. If it were a cable car, it would take about 22 trips to carry that many people.
I’m sure most families have a secret ingredient that enhances some recipe that they make. In our family, and this goes back several generations on my Mom’s side, our secret ingredient is the black walnut. Black walnuts are a difficult nut to find at the local grocery stores or supermarkets and I have had to order them online. I myself do not care for English walnuts, and I can not eat black walnuts by themselves, although some people do. The flavor of black walnuts are strong and intense. I love them baked in cookies; quick bread cakes; and my favorite use is ground fine sprinkled on top of chocolate syrup coating vanilla ice cream. I also love black walnut ice cream, but its hard to come by.
I ended up slow cooking what actually was an 8 pound, 8 ounce pork shoulder Boston butt covered in the oven, initially at a temp of 185 degree F for 3-hours nestled on sliced onions, with apple juice, sweet sherry, chicken broth and minced garlic. Then I raised the temp to 250 degrees F after talking to our daughter our culinary expert, and cooked it an additional 8 hours. Pulling the pork was more difficult than we expected. Both DH and I used forks to pull it. He ended up cheating a bit at the end, and sliced it and then pulled the individual slices. I teased him about cheating, and he said no one would ever know. Little does he know, I ratted him out here. I cut the roast in half to make it easier for both of us to pull the meat. After the pork was pulled, we added our favorite grilling sauce as well as some of the fluid from the bottom of the roasting pan. DH mixed the pulled pork mixture until well mixed. It yielded seven resealable bags of pulled pork mixture ranging in weight from 12.4 ounces to 13.8 ounces. I froze six of the bags, keeping one out for dinner tonight. I also collected all of the onions from the bottom of the pan to add to the sandwiches.