I’m running a little late this morning. I have some things I’m doing and some things I should be doing, but I’ve been on a bit of a roll lately, with two consecutive posts. So, I thought I’d drop by another old A&J strip from 10 years ago. By the way, over at the Universal Uclick Web site Gocomics, A&J just surpassed 60,000 subscribers. That’s not bad! Thanks to all.
320 responses to ““What gives me away?””
Debbe 😉 Many have done this song, but none better.
https://www.youtube.com/watch?v=LhGqLF-kfLs
I will be expelled from the South but not only have I never made pepper sauce, I have never tasted it. What exactly does it do for said greens? Do you use a special jar with a small neck opening and do you refrigerate sauce?
Balsamic vinegar on sautéed greens is good and I forgot a key ingredient, a couple of cloves of smashed whole garlic cloves.
Mark
Have had the “5 Counties” – good stuff.
Found Tillamook Aged White Cheddar has the right bite and crumble.
Don’t know if there is any veg I would not eat – well maybe Kim chi.
Try beets pickled and not old – then they are like wood.
Parsnips have to freeze in the ground – then they are like sugar.
Halve baby Brussels Sprouts (cut off the woody part)
Sliver parsnip (about 3 – 1 ratio)
Sprinkle on Walnut pieces
Stir
Oil cookie sheet with Walnut Oil
spread veggies
drizzle on Walnut Oil
roast in oven at 350 for 15-20 min
serve hot
I like mine unsalted – with course ground Black Pepper.
B’ugs
Those Brussel sprouts and roasted parsnips sound fabulous I like roasted anything including beets, carrots, parnips, turnips all together.
I am trying to see if there is a vegetarian I don’t like and I think not.
Found leeks at Walmart and they are good with melage of roasted vegs. Love Jerusalem artichokes which were once widely sold but no longer. Love rutabaga too. Sugar beets. Weird fondness for things like kohlrabi.
I woke up and first thing that came into mind is how do you exercise breasts? I know exercises which involve weights and arm movements to strengthen underlying muscles but hardly exercising of breast 7itself. Massage?
Good morning Villagers…..
…or should it be Food Morning Villagers 🙂
I love Brussel sprouts, but they have to be steamed and with a slight crunch to them.
My Mom made the best wilted lettuce. She’d gather the greens out of the garden, fry the bacon, add the sweetened vinegar solution and red onions and pour over the lettuce. I would make myself sick by eating too much of it, heck I’d even slurp the juice!
Another favorite was fresh green beans, corn, new potatoes and some ham…all slow cooked to perfection…Mom loved to cook…then there was new peas and new potatoes with some sauce she would make to pour over them…..I miss her cooking.
Had a dream about her last night….wish I could recall it.
Husband is making beef barley soup today…..yum!
Hey, what day is it?
Happy Hump Day to ya’ll
Indy Mindy….don’t take any prisoners, shoot ’em.
GR 😉 I totally agree, there’s no voice like Chrissie’s….tag
https://www.youtube.com/watch?v=maAyfcO-X3k
Got milk?
https://i.chzbgr.com/full/8751335168/h59E055EA/
Anon Jackie:
I’ll be surprised if GR6 doesn’t jump on the fact that you are trying to see if there is a vegetarian you don’t like. Ha. I am not a vegetarian; I’m a meat and potatoes guy.
Also, in his garden my dad grew kohlrabi like mad (bushels of the stuff), but I never saw him fix it any way except raw in a salad.
TIP BlogSpot. Seems kinda sad, but not so much in historical context. She was probably considered reasonably attractive. Peace,
http://thatispriceless.blogspot.com/
Kohlrabi is similar to a turnip when cooked. I know that because the Southerners in the oil camps grew and cooked them as a turnip substitute. Their small leaves are good in mesclun and larger leaves are good cooked.
Sam, I just reread that comment. I was wondering about the breast exercises and then saw the vegetarian comment of mine.
We already know Ghost is an expert on finding lumps. He saved his friends life doing that.
Debbe 😉 My grandmother used to make a wilted lettuce salad just like that. Wish she was still here to make me one today.
Jackie: To me, the heat/acidity of the pepper sauce accents the flavor of cooked greens perfectly. A lot of folks in the South seem to agree. I use an empty soy sauce bottle; the plastic strainer at the top keeps the peppers in the bottle. And no, I don’t refrigerate it; being kept at room temp improves the flavor, and the vinegar preserves the peppers for a long time. I just keep replacing the vinegar until the peppers start to get a bit mushy looking.
Here’s a quiz question for you: Do vegan cannibals eat only vegetarians?
I didn’t want to disappoint Sam. 🙂
Jackie, the pepper sauce I like on greens is the Louisiana-style red pepper sauce, not the vinegar soaked green pepper type. You know the type I mean, like Tabasco(tm) sauce.
In that case you would probably like my yuppyized stir fried greens with olive oil, red pepper flakes st hir fried because they have a kick to them. Mine aren’t the boiled for hours versions.
We used to joke that unless you drank the pot likker you would miss all the nutrients in my mama’s greens.
Help has arrived according to pets who have been trying to get me up since dawn. I am getting dressed to go garden. It is supposed to rain again tonight.
As a child I started out putting lemon juice on spinach (my family didn’t do much of the other greens for some reason) but moved up to pepper vinegar. I think my introduction to pepper sauce was putting it on lima beans, following my dad’s example. (The new varieties with chipotle are especially good on beans.)
It’s interesting how much our tastes have changed. I remember someone, Norm Crosby maybe, joking that he had been married so long they were on their second bottle of Tabasco. Now every grocery store has whole shelves devoted to variations of pepper sauces.
RA, I consider a red “hot sauce” a must on any type of cooked dried beans.
Mark, I like Tabasco sauce as well, but find its heat a bit overpowering on vegetables. On them, I prefer this…
http://ecx.images-amazon.com/images/I/41Qqkp-5apL.jpg
I don’t use the Tabasco either, just using that as an example. If I am eating out, I use whatever they have, usually Bruce’s or Crystal around here. Haven’t tried the Cholula. But if you can find the Bufalo brand Chipotle sauce, it is great in chili. Just don’t add too much before checking the taste of what you are putting it in.
http://www.herdeztraditions.com/bufalo-products/bufalo-chipotle-hot-sauce/
Y’all would not like the new Jackie I suspect since I gave up cooking my way to a man’s heart as I did all my life. As one of my very southern friends said, “Jackie your food photos look fantastic but sound horrible.”
On a positive note the assistant manager at my local grocery who used to see me almost daily did not recognize me yesterday until I spoke to him. Then he asked me if I had gotten this thin on purpose?
Re: hot sauces. Make my own out of canned chipotle peppers. Also make a facsimile of the spicy vinegar sauce you get at “Mothers” in New Orleans.
Debbe It must have been an Indiana thing as my Mom made lettuce like that. I would pick out the onions though.
Our go to dish was potatoes green beans and hamburger. A little salt, pepper and butter and you had yourself a meal.
Great homemade nacho dip: 1 can refried beans in deep dish pie plate, 1 pound cooked hamburger drained and then layered over the refried beans. Salsa, as much and whatever you like best over the hamburger. Heat the works in a microwave till hot through, Cover with shredded cheese and heat till cheese melts. Get out your chips and go for it. Tastes even better the next day.
I can do broccoli but not cauliflower. I never would have thought I’d love something called “Joan’s Broccoli Madness” at Sweet Tomatoes (called Souplantation in California) it’s in this sweet syrupy sauce with other stuff in it that probably negates any health benefits. Also, for really good eating, there are many books about Elvis’s diet, I recommend The Life and Cuisine of Elvis Presley
My sister is very fond of the green Tabasco sauce, especially on rice. It’s not as hot as the red, but has a good flavor of its own. Be warned, though: if you add it while you’re cooking, you’ve wasted it as you won’t be able to taste it when the food’s done. It’s strictly a last-second addition.
The Herdez bottled salsas (both red and green) are very good for “store-bought”. I haven’t seen their “fresh” version in stores, but I’ll bet it’s good.
John, I’ll also bet you’d like the “Cauliflower Fried in Butter” I fixed back in the day before I got smarter about my eating. And that Elvis would have liked it, too.
A Recipe from Ghost’s Kitchen
Black Bean Soup
2 15.5-ounce cans black beans, drained
1½ cups low-sodium chicken broth
1 cup Herdez Green Salsa (or less, to taste)
1½ tsp. ground cumin
Garnishes: ¼ cup crumbled tortilla chips and ¼ cup sour cream
Puree all ingredients except garnishes in a blender until smooth. Pour into a large sauce pan or Dutch oven, and bring to a summer. Simmer, partially covered and stirring frequently, to blend flavors, 5 to 7 minutes. Serve, garnishing each portion with 1 tablespoon of tortilla chips and 1 tablespoon of sour cream.
Not to stop the food discussions but we just had a snake crisis. My male young helper and I had beenough plowing through weeding the back 40 which is actually a lot of feet of raised 4 x 40 foot raised beds and he got snake bite by a baby rattle snake on his finger. I had been cleaning this bed full of greens and taking some inside to cook tonight.
See, it is connected to Subject matter?
Snake hung ond n to his finger, Jesse slung it off then caught it aND put in bucket, I got jar, we took Jesse and snake to hospital. First emergency clinic a patient said deadly poisonous piggy rattler. We rush to hospital where much debate goes on because if piggy rattler it involved life flight to hospital with anti venominated antidote.
Finally they decide to keep him for observation but no anti venom, that regular baby rattler who didn’t inject much venom. Did you know babies are much more poisonous?
I went and bought more glovves and weeds choppers, skinny rakes, leaf and weed pickup tools, snake repellant dust. I have owned all this or I’d have been bitten long ago. Going out to chop more leAves and weeds.