Good videos make for decent instructional guides. That one wasn’t too bead, actually.
Here’s one of my faves:
Simple, but tasty.
Absolutely fantastic. It was easy and the best donut(s) I've ever had.Looks good! How did yours come out?
We planned on doing something similar, but we’re being thwarted at each turn. But we’re still following through, albeit scaled down.And, a classic...
My wife and I are doing "Thanks-taking" this year. We cannot have the dozen folks we'd usually have in the house, but my wife cannot abide not feeding people. So, we are cooking a standard meal.. and them packing it up for folks to come, visit for a few minutes masked and distanced outside, and to take home.
And of course, after our plan was already in place, we got the "hey, could you handle a couple more people?" call. So, tonight I have to go out and get more stuffing ingredients, more ingredients for two of our desserts, and more containers for takeaway.
We planned on doing something similar, but we’re being thwarted at each turn. But we’re still following through, albeit scaled down.
Since our oven died last month, I’ve been using a tabletop roaster. But tomorrow morning, the plumber is coming to unclog our sink. It’s backing up for reasons we don’t have the foggiest notion as to why.
And tonight, I spent a while cleaning up the bottle of olive oil I knocked off the cooking island, which sent glass shards careening even around corners...plus sopping up the oil pool itself, of course.
No. This one is major. We tried liquid drain cleaner, too. We may even have had water from the washing machine- on the other side of the house- come up through the sink. Thank goodness, nothing from the showers or toilets has returned...
And like I said, I don’t have a clue as to what caused it.
Ouch... Seems that this is not your week....and about an hour ago, I sliced a 1cm chunk out of the side of my rt index finger. I was digging for some gear and found an unseen blade for a mini-food processor. It’s not deep, but it’s broad & bloody. Taking its damn time stopping.
This is how I 1-upped my mom slicing her thumb with a paring knife doing prep-work yesterday.
Made myself some Tachos.Tonight, I cooked a tasty dish for dinner...
I chopped some green onion and put them into a shallow cassarole dish with a BUNCH of whole garlic cloves, a half-stick of unsalted butter, a splash of white wine and some black and red pepper. This was roasted in the oven at 350F.
I started a box of cavatappi pasta to cooking.
Meanwhile, in a deep, flat sided saucepan, I sautéed a whole yellow onion and a half container of diced white mushrooms in olive oil. I deglazed the pan with the same wine I used with the garlic. To that mix, I added 2 cans of low-sodium diced tomatoes, a can of low-sodium V8, 2 bay leaves, generous portions of parsley & thyme, some red & black pepper, plus a little powdered garlic and salt.
When the garlic & onion mix was nicely roasted, I turned up the saucepan's heat to get the mix bubbling. At that point, I added the garlic & onion mix and 24oz of crawfish meat to the pan. Then, into the pot went all of the pasta.
Some vigorous turning & folding of the pan's contents got the pasta thoroughly coated in the sauce.
It kinda looked like a Creole had screwed up his Hamburger Helper...
I served it- 4 heaping spoonfuls per person- with tasty crackers and slices of a nice smoked Gouda. Definitely looking forward to leftovers!