two fake hot dogs with mustard on **** bread.
Amy's Spinach Bechamel lasagna
bread stick w/ nacho cheese
I've found if you doctor those up with all the fixings aside from a slight texture thing, (it lacks the snap) you can hardly notice the difference.
I'm a fan of MorningStar Corndogs as well...(which is why I end up eating the whole damn box every time...)
My Wife said:WHO THE **** DOES THAT?
thanks for that insight; something i now look forward to experiencingYesterday, I stoned and rinsed 4 lbs of dried beans, pinto, navy, redeye, butter and northern, allowing them to soak in fresh water since about 10 am yesterday, changing the water every two to three hours until I went to bed for the night. Early this morning, I chopped 4 seeded poblanos peppers, 2 large Italian sweet peppers, 2 thinly sliced and cleaned large leeks, 6 garlic cloves, tossed them all in a large mixing bowl and then sautéed them all in a large frying pan without a 1/2 ounce of canola oil, drained and set aside in the same mixing bowl. In the same pan, I then browned a dozen skinned chicken thighs, bone in, 1 lb sliced chorizos, 1 lb sliced venison sausage (made with huckleberries and very spicy), and last but not least, tho very briefly, 1/2 a lb tiny cubes of porcella, a dried and smoked ham from northern Spain. Set all aside on a platter. I had turned on the oven at 275 degrees for preheating. Then I put together two garni, wrapped in cheesecloth and tied, sprigs of fresh marjoram, thyme, basil, mint, and dill. Then with a mortar and pestle, I prepared a mixture of peppercorns, turmeric, dried chokeberries, smoked hot paprika, pepper flakes, cinnamon, brown sugar (2 oz), about 2 tbs each, only 1 of the pepper flakes. I then skinned, seeded and cut up into bite size pieces 1 acorn squash. (dried chokeberries, when cooked with other food slowly, add a flavor that can best be described as a smoked unsweetened chocolatey aftertaste)
i find that cold water added to cooking beans tends to harden them. for that reason i make a point to add heated water/broth/stock when more liquid is requiredNext, I line the bottom of an 8 quart covered ceramic casserole dish with the meats. Then drained the beans, rinsed them a last time, drained again, poured them into the mixing bowl. Added the spice mixture, slowly mixed the beans and sautéed peppers and leeks with the spice mixture with a wooden spoon, until evenly distributed. Added the acorn squash, stirred gently until the squash was well distributed, and then slowly poured the mess into the casserole dish, evening out with the wooden spoon. Poured about 6 ounces of Madeira over the entire dish, any sherry will do, another cup of plain water, placed the garni at either end of the dish, covered and placed in the oven. Every two hours or so I'll check to see if it needs more water, add if necessary. This will slow cook at 275 until 20 minutes before serving. I cleaned up everything I used not in the oven.
We have six coming for dinner, and I'll serve with a fresh green salad and fresh baked bakery bread. A squeeze of lemon over each serving and some nice Argentinean Zinfandel like wines, I haven't decided on dessert, maybe simple vanilla ice cream and coffee.
Actually, the leftovers will taste better tomorrow. Plenty of leftovers.
thanks for that insight; something i now look forward to experiencing
i find that cold water added to cooking beans tends to harden them. for that reason i make a point to add heated water/broth/stock when more liquid is required