Heh. I guess that would be the royal WE.
Hi Bumbi; have you tried just stirfrying the sketti’s with garlic, butter, and cubed cooked chicken?
Bumba, you could make a white sauce and add it to the noodles with cubed ham, peas, carrots, onions (whatever veggies make you happy) and season with whatever seasonings make you happy.
oooh! then throw that whole mess into a casserole and bake it!
Mmmm, garlic bread. I’ve made it similarly but also added chopped fresh herbs (basil, chives, oregano, thyme, you get the drift…). Also yummmm.
Seems to me that ems went home for the holidays (after the electrician episode, I’m pretty sure) but had an increased workload. Ashes popped in sometime last week (on the weekend, I think) and reported that she didn’t have access from school again. Can’t remember if it was that time or the time before that she also reported that she’d been sick… Ex hasn’t been seen in a while. dangergene stopped by very briefly to say he was back, but hasn’t been seen since. I’m sure there are others I’m forgetting…
I’ve started to bookmark MMPs and recipes from MMPs (at least the ones that I’m interested in) so that eventually I’ll have something like a cookbook. Not really useful yet, but once I’ve got it more organized, I’ll be happy to share.
scout, I wouldn’t feel too bad about your Italianness. I have the same thing happen with Mexican stuff. I periodically have these revelations where I find out that all of Mexico says X, but my weird family says Y. Can’t think of an example off the bat, but they’re always things where I wonder how I made it through my whole life without knowing that.
Waffles are very important. For ages I had a one-sided waffle iron that only did waffles. Then one day I came across a two-sided one that has a flat side just like the one we had when I was growing up. I liked ours better (seems like the iron part was easier to put in and flip around), but it has both sides! Yay! Don’t use it nearly as much as I ought to.
Glad FCD is doing better!
I have no garage door opener advice. If mine ever stops working, I’m doomed. Well, doomed to call a garage door opener professional.
Ah yes…a wife would be good. I have a work friend who always said that what she really needed was a wife.
I also stir fry skettis like rosie with a bit of bacon instead of chicken and then add a bit of egg and top with grated cheese (I’m a big Asiago fan). It’s based on true carbonara except for I’m lazy and don’t have the patience to cook it slowly so that the egg is truly custardy. Yummy nonetheless.
Home…had leftover tuna casserole and am now thinking about what fruit or veggie to have. Need to take some DVDs back to the library. Good excuse for a little walk.
GT
oooh! and then, put a layer of shredded cheddar cheese on top and get it all melty and then put a layer of fine bread crumbs or crushed ritz crackers on top. Yummy!
WHEN"S DINNER??? :D:D:D:D
Thanks for the yummy sounding suggestions everybody, but y’all been trumped, (not Trumped, that would require me to have really freaky hair), Wifey just called and told me I was makin Lo Mein using Rachel Ray’s recipe. And I could use ginger (not Ginger).
Very hungry now.
I’ve had haggis (a lot of people have, but I’m just sayin’ I’ve had it too) and it’s not too bad. I wouldn’t go out of my way for it, but not too bad.
Goetta is better. (Or: “Goetta is boetta.” Either way because you (or rather, “I”) say “goetta” as “getta”, without the “o” sound at all.)
Goetta is the Official Breakfast Sausage-type Food of the 2006 TornaDope.
I made Ray-ray’s Stroganoff…
Did I neglect to say it was Rue who told me about goetta? Well, since he suggested trying it and all, how could I not? And I found it nummy. So, Rue kinda sorta introduced me to goetta. The place where I had it pronounced it “getta”, so that’s how I pronounce it. I figured, they make it, they oughta know.
Bumba the trick is in not over kneading the biscuit dough. It’s one of those trial and error things. I’m a gentle, about ten times kneader. Since I figured that out, the biscuits do come out all light and fluffy. Also the dough needs to be kinda gooey but not to gooey and kinda thick but not to thick. Biscuit makin’ ain’t an exact science. I practiced for years and got everything from hockey pucks to strange lookin’ lumpy things that taste good to fluffy, golden brown biscuits. Now I am a fluffy, golden brown biscuit maker. YAY ME!
With all these recipes we should have our own show on Food Network! Can’t y’all just picture all of us in the kitchen cookin’ up a storm? Reckon how long it’d be before the food fight started? 
Good morning!
I think our own show would be jake! I picture us all covered in flour, with our chef’s hats on… It would be tres cool. We’d all make our specialties.
Oooh, I could make my Sugar Shock Apple Pie. There’s no recipe, and I’m usually drunk when somebody asks me to make it, so it might be difficult to write down, though. And I never peel the apples myself. See, I’m so left-handed it’s actually a disability, and I can’t peel apples or potatoes without hurting myself. But if I pull out a bag of apples, my friends line up to peel them for me, as long as I promise to make pie.
But I’d probably look pretty cute in a chef’s hat, so I’m in.
So I cooked the turkey Italian sausage last night. I also sauted some green peppers and onions in a little bit of olive oil. Then I sliced up some crusty Italian bread served up some truly yummy sammiches. And I didn’t feel nearly as guilty as I would have with traditional sausage. Mr. Anachi liked it, too.
Tonight will be plain burgers and some zuchinni. Anybody ever roast zuchinni? That could be good.
It’s gonna be 84 degrees today. Wh00t!!! But then this weekend it’s supposed to get cold again. 
With any luck that should be the last of it.
What should we call the show? Doper Delectibles? Mange with the MMP?
Tupug
84? Nice. Gonna be 40 here today (maybe). Can’t wait till spring - only a few more weeks.
How bout, “Eat It Cause I Said So!” or “Shut Up and Eat Your Supper!” or “Don’t Ask What It Is, Just Eat It!” or “Just Some Stuff We Made”.
“When Come Back, Bring Dinner.”
We might as well call it what we all know it’d end up being… “FOOD FIGHT!”
Hershey has invented a new crack like addictive substance known as the Mocha Almond candy bar… extra creamy mocha flavored milk chocolate with almonds. I am in the throes of ecstasy as I type.
I suggest “Monday Morning Pabulum.” Although, swampy’s suggestion definitely has merit … :: throw’s one of Ellen’s Delicious Pumpkin Belgian Waffles at Drae ::
:: ducks & runs ::
You do not want to get into this with me, young’un. I have coated entire moviegoing crowds with Pixy Stix and whipped cream.