Gorgeous painting. You should try to re-create it on your drawing paper, In Awe.
Journal The Cabin
- Thread starter In Awe of Him
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So what you are stating is that you FROZE the snails to cancel dance class and then without REMORSE...you walked into the kitchen... made hot cocoa.... and are NOW basking in all of FRANNIE's "you're my superhero" glances. HAHAHAHAHA
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>........ WHO?
It really is gorgeous... It came up on my Facebook feed.
It is like you were watching..........now I'm suspicious of all owls............
This reminds me of my annual eye exam coming up with my doctor if I can only remember her name.....(Who?)
Ok, since In Awe wanted me to do a cooking segment on here, I will see what I can do about it. This one is my sons' very favorite dish.
Kielbasa Pasta:
Ingredients:
1 ring of polish kielbasa or smoked sausage (the stuff that looks like ring bologna)
1 lb. box of cavatappi pasta (there is another name for it as well, it looks like a long macaroni noodle that twists around in curls) Linguine also works for this.
1 lb. bag of frozen peas
1 onion
1 tblsp of minced garlic
half a stick of butter
4 tblsp of extra virgin olive oil
Oregano
Basil
1/4 cup of parmesan cheese
Boil the pasta in a large pot as directed on the package. Chop up onion in your desired size. Cut Kielbasa into bite sized half moon shapes. When pasta is done, drain and set aside. All of these next steps you will need to keep stirring occasionally. Put onion and kielbasa in the pot to sear on medium heat with the olive oil. After a few minutes, put the garlic in also. A minute or two later, put in the frozen peas. When the peas look hot and bright green, throw in the butter, oregano and basil. Oregano and basil can be however much you like. When butter is mostly melted, throw in the pasta and parm cheese. Stir one last time until everything is hot and it is done. Enjoy.
(This also works very well with potatoes instead of the pasta. Just did this last night as a matter of fact, and I replaced the peas with chopped asparagus, turned out great. I never tried it, but those staying away from carbs could put cauliflower in to replace the pasta as well.)
Kielbasa Pasta:
Ingredients:
1 ring of polish kielbasa or smoked sausage (the stuff that looks like ring bologna)
1 lb. box of cavatappi pasta (there is another name for it as well, it looks like a long macaroni noodle that twists around in curls) Linguine also works for this.
1 lb. bag of frozen peas
1 onion
1 tblsp of minced garlic
half a stick of butter
4 tblsp of extra virgin olive oil
Oregano
Basil
1/4 cup of parmesan cheese
Boil the pasta in a large pot as directed on the package. Chop up onion in your desired size. Cut Kielbasa into bite sized half moon shapes. When pasta is done, drain and set aside. All of these next steps you will need to keep stirring occasionally. Put onion and kielbasa in the pot to sear on medium heat with the olive oil. After a few minutes, put the garlic in also. A minute or two later, put in the frozen peas. When the peas look hot and bright green, throw in the butter, oregano and basil. Oregano and basil can be however much you like. When butter is mostly melted, throw in the pasta and parm cheese. Stir one last time until everything is hot and it is done. Enjoy.
(This also works very well with potatoes instead of the pasta. Just did this last night as a matter of fact, and I replaced the peas with chopped asparagus, turned out great. I never tried it, but those staying away from carbs could put cauliflower in to replace the pasta as well.)
If it sounds good to me, then yes. You won't find me making a French white cream sauce. My wife likes to say I ruined my taste buds from eating hot peppers, lol. So, I enjoy bold flavors, herby combinations and Italian saucy dishes. And, I'm not afraid to experiment. I also try to stay away from difficult processes.
lol! Me too, Big Moose. My wife also loves bold flavors, hot and spicy, Thai and Mexican peppers, tabasco sauce, etc...
I can cook a mean steak, mixed with onions and garlic (I love garlic,) baked potato, or a pancake/eggs/sausage/bacon breakfast.
But every morning for breakfast she and I enjoy a peanut butter and jelly sandwich with our coffee. lol!
God bless you, brother!
Dear brothers and sisters;
In Awe of Him is taking a short break with the Cabin.
She asked us to carry on and she'll be back soon.
In Christ,
Bob
In Awe of Him is taking a short break with the Cabin.
She asked us to carry on and she'll be back soon.
In Christ,
Bob
It's an interesting painting. In awe of Him.
Could you tell me why do you want to put it behind your chair?
Good morning my precious forum family...
I had a wee break... and am now back... I was going to wait till Monday but I wanted to get back to the Cabin.
AND..... LOOKIE what I missed.... Mr. Moose lavished you all with a recipe.... and Bob kindly informed you that I was
resting after a rather chaotic visit at the vet. HAHAHA.... Very happy to report that I have NO snake germs or owl possession cells in my body. THANK YOU!!!!!
I just finished making Vietnamese dipping sauce... I used 5 Thai red chillies. Those things are tiny but powerful.
Those tiny red chillies have a long life in the fridge but mine were starting to turn so I decided to use them. I add a few teaspoons to pasta and soup... It adds a very nice HOT touch. I also enjoy bold flavours and I love HOT.... I think so far... one of my favourite ingredients to add to things is Gochujang. It's a nice heat and does well in things like tomato sauces.
¼ cup fish sauce
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice - - freshly squeezed (about half a lime)
2 teaspoons rice wine vinegar - - see Note 3
1 clove garlic - - finely diced
1 small Thai chili pepper - - finely diced
1 Tablespoon shredded carrot
1 teaspoon chili garlic sauce - - (optional)
Have a wonderful day my family... Happy to be back early.
I had a wee break... and am now back... I was going to wait till Monday but I wanted to get back to the Cabin.
AND..... LOOKIE what I missed.... Mr. Moose lavished you all with a recipe.... and Bob kindly informed you that I was
resting after a rather chaotic visit at the vet. HAHAHA.... Very happy to report that I have NO snake germs or owl possession cells in my body. THANK YOU!!!!!
I just finished making Vietnamese dipping sauce... I used 5 Thai red chillies. Those things are tiny but powerful.
Those tiny red chillies have a long life in the fridge but mine were starting to turn so I decided to use them. I add a few teaspoons to pasta and soup... It adds a very nice HOT touch. I also enjoy bold flavours and I love HOT.... I think so far... one of my favourite ingredients to add to things is Gochujang. It's a nice heat and does well in things like tomato sauces.
¼ cup fish sauce
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice - - freshly squeezed (about half a lime)
2 teaspoons rice wine vinegar - - see Note 3
1 clove garlic - - finely diced
1 small Thai chili pepper - - finely diced
1 Tablespoon shredded carrot
1 teaspoon chili garlic sauce - - (optional)
Good morning Matiro... Doesn't everyone have a large portrait hanging behind their favourite chair??
Have a wonderful day my family... Happy to be back early.
and tonight's movie feature is!!!!!!!!!!!!! HAHAHA.
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I grew up on molasses and peanut butter sandwiches with coffee. I would take one slice of bread, put the molasses and PB on, fold it in half, then dunk it in the coffee! Haven't had that in a long time.
My sister gave me a box of hot pepper sauces, ghost pepper, scorpion pepper (whatever that is) and such. I tried the one called Insanity sauce, and, it is. When I eat hot sauce or peppers that are way too hot, I start to hiccup. This stuff was nasty hot. Only had about 4 drops of it. I will need to find a way to dilute it with other sauces. lol
One funny story, I grew habanero peppers one year, like 5 stalks which produced a ton of peppers. Shared some with neighbors, but still had too many for myself. So I cut them up to try to pickle them to make them last longer in the fridge. I didn't wear any gloves .................................... Yeah.... My hands started to burn, but I stuck to finishing all the peppers. Washed my hands. Multiple times. With different soaps. Then I iced them. Didn't really help. So, my hands throbbed for three days, had to be VERY careful going to the bathroom and avoid touching my eyes and nose! Oh brother!!! It took over a week to get back to normal! Couldn't touch my wife either! Geez Louise!
Ok, so I told this story to my Aunt at a family reunion. She rolled her eyes while exclaiming "Oh, oh, oh!" and proceeds to tell me that she and my uncle John had a problem like what I had. But she said I had to ask my uncle about it. So I did. Apparently, he had been cutting up hot peppers one day and the oils were still on his hands when later that day he and my aunt got "frisky". Well, that didn't go very well for her! Good Grief! that isn't a story you want to hear from your aunt and uncle! Ever! I will never forget that one! You can't unhear that!
Yet again... I spit my tea... Oh my goodness... HAHAHAHAHAHAHAHAHA and still HAHAHAHAHAHA.
Perhaps people don't take warnings of HOT peppers SERIOUSLY because they don't CRY when they cut up onions????
I have not dealt with SEVERELY hot peppers... Those small red Thai peppers are very deceiving but are the limit for me... I don't use gloves for them... however... I wear my glasses... stand back and try my best to look to the side when I do the chop.
I wash my hands with soap and water... several times over.... NO touching the face for a long time afterwards.
As I stated earlier... I really like the Gochujang... it adds a nice heat. I'm not into the "having to sign a health waiver" HOT! To me... the purpose of a bit of heat is to add pizzazz to your meal.... NOT to totally CANCEL the meal. HAHA.
This hot journey is relatively new to me.... I would never eat a REAPER type
My neighbour grows jalepeno peppers. To me those are not hot.
WE could probably do a whole report on heat and peppers. HA
*Edit... puzzle border is UP.......
HAHAHAHAHA......
and still.... HAHAHAHAHAHAHAHAHA. but I stuck to finishing all the peppers... AS if the peppers CARED!!!!! Oh my goodness.. this made me laugh WAY too hard. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> then I iced them... Didn't really help >>>>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>>>>>>> OH bother!!!! ( which by the way is MY LINE... I say OH bother... it is the height of EEYORE losing his tail ).... YOU are seriously almost as funny as me... You might even be considered a THREAT.... HAHAHAHAHAHAHAHAHAHAHA.
Wow!
Big Moose! A word of advice, brother. What you experienced with the burning of your hands or getting the hiccups, don't touch them! Ironically, they're not chilly, they're burning hot! I can imagine you hiccupping and fiery smoke coming out of your mouth! YIKES!
When I was in high school I worked at a Mexican Smorgasbord called....Senor Smorgy. lol! One of the food preparers got jalapeno juice in her eyes and another preparer poured milk in her eyes and it actually helped.
Anyways, Big Moose, all kidding aside, enjoy your chilis but in moderation.
God bless you.
Bob