Okay, so that’s some random value of “now”. Stuff got in the way, y’know? Like work. (I dunno. How is it that They expect me to have a life when that “work” stuff gets in the way??)
Fact is, I like reading ya’ll. Fact is, I’m disappointed when I have to actually look for the MMP. Fact is, it finally dawned on me that it’s not terribly fair of me to expect you (plural) to entertain me (singular) if I can’t be bothered to contribute. Occasionally, at least.
Besides, mr. quilter is a Cincinnati boy. That oughta buy me SOME kinda something…
Welome back! Congrats on the whole nuptials thing. You’re going to be a happy Ellen from here on out, right? Good for you, sweetheart.
'Kay, back to business.
You guys won’t be disappointed if I don’t give you a from-scratch recipe for red-flannel hash, will you? I haven’t made that stuff in years, and my Grandma chased me out of the kitchen when she made hers. Which was divine. I can’t compete, and I’m hopeless. See, the way I do it is just recycling last night’s boiled dinner.
You take the leftover corned beef (including all the fat you can salvage) and potatoes and chop 'em up really fine, and I mean small. Mash the meat and fat together to make a paste. Ditch the cabbage, turnips, and carrots*. Fire up the stove and put a good solid cast iron skillet on. When that sucker is really hot, toss in the meat and 'taters, a few extra onion bits, and some garlic**. Stir constanly. Add a high smoke-point oil, like canola or corn oil, in drops if things look like they’re drying out. There’s enough salt in there already, so add pepper to taste.
Cram that sucker down with a spatula to sear it into a solid mass and serve it on a plate with two eggs, cooked to order, and a couple of slices of whole-wheat toast.
Honestly, I don’t know what I’m doing.
*You had cabbage and carrots in your boiled dinner, didn’t you?
**I added the garlic. A road-killed moose would taste good with garlic. An old tire would taste good with garlic. That’s how escargot got popular. It’s snails, for God’s sake.
Ok, a double whammy by me and I’m running the risk of killing this thing deader than a hammer… what the heck.
I was on my way home from work, feeling a mite peckish, and wondering what I could fix in the way of comestibles. Hmmm… what am I in the mood for? Like a bolt out of the blue, or perhaps the velvet purple, I had it! A quick stop at the grocery and on to the house to whip up some lovely mini-spamwiches ala Rue. I used the Hawaiian rolls, some loverly Velveeta, assorted condiments-it was most delish.
And fried spamwiches are particularly nice with some chopped sweet pickle and chili sauce if ya want to know.
Excuse me? I would like to know how you can say that the gang’s all here when I haven’t posted anything to this thread yet. In fact, I haven’t posted to the MMP for several weeks now.
I guess I know where I stand in your affections.
Oh, and congratulations, Ellen
Shibb my dear you are far too sweet. Yes, I am now married, so to be exact I have TWO rings on my finger, one engagement and one wedding band.
I would change my name to Ellen Apricot or something, but that’s just way too much trouble to go to, plus everybody would have to remember that it was in fact me, etc., etc. So keep calling me Cherry; it’s a lot easier than my Actual New Last Name, which is beautiful but exceedingly French.
I’m not sure how I feel to be named in the same post with red flannel hash, but seeing as it’s Ex I forgive him and retire to bask in the large point size.
I am proud to say I have yet to indulge in any Doper-inspired culinary creations, though I must say I’d rather eat at Shibb’s than any other of y’all’s. I’d come out preserved and pickled! I will admit, under torture only, however, to consuming canned tamales. I’m still having flashbacks to the grease globules which adhered to the wax paper and ultimately, to my fingers. Yeech.
I have to give you the recipe for Grits Billy Bob Bailey
Cook some grits
Fry some bacon up crisp, and break it into small pieces.
Throw the bacon in with the grits, along with a mound of grated cheese (I suppose you could use Cheez Whiz if you wanted) and heat it slowly until it starts to crawl out of the pan. Then you eat it.
And don’t let the stuff harden in the pan, or you’ll never get it out.
I think I was about 7 or 8 when my Grandma introduced me to this new treat she learned from somewhere. It could have been her best friend who really really liked clowns. Her house was full of them and I think she even volunteered as a clown at the local hospital.
Anyway, Grandma would take a slice of Cinnamon raisin bread like you would find in the grocery store and applied Cheese-Whiz (out of the jar) to it. Yummy.
Lissla Lissar, Alton Brown advocates breading and deep frying blocks of his leftover Mac&Cheese casserole. Of course he uses a couple different types of cheese and none of it would be Velveeta.
Well, thank you Ex for not forgetting me, unlike SOME people who will remain nameless (but not forgotten. Oh, no. I won’t forget them in a hurry, let me tell you.).
I don’t do SPAM or Velveeta (okay, there is a lasagne dish that does work rather well with Velveeta, but I don’t make it, I just eat two helpings when my sister makes it). I also do not do fast food resturants unless driven by necessity or a teenaged neice who insists. However, Jack In The Box is making a wonderful sandwich called a pannindo or something and I actually looked for a Jack In The Box in order to have one for lunch yesterday.
I’m not going to tell you about my exciting adventures during the last week until you ask very nicely. So there!
Well, that was gratifying! Next time I need an ego stroke, I know where to come!
[sally field]You like me! You really, really like me![/sally field]
I’m not touching the Velveeta; nasty, nasty stuff. And I don’t believe I’ve ever had Spam. Nor do I have any recipes for hash, or anything else for that matter. Well, I could reveal the family’s recipe for dinner rolls, traditionally called “Granny’s Rolls”, but it’s not all that much of a secret. (No, it’s not, “Popping open the tube!”.)
My shoes have a name, but it’s at home on the box. They match, for the record.
That pretty much leaves me at asking Kallessa about her exciting week.
So, whacha been up to, Kalley, baby? I could use a little vicarious excitement.
Well, I was thinking about you, and I was gonna ask where you were. Doesn’t that count for something? I just figured that the mysterious secret mission you were on that kept you away fron the PortaDope was taking longer than expected. The Pakistanis weren’t cooperating or something. quickly changing the subject I want you all to know that in honor of this thread, I just now consumed a fried Spam sammich. On sprouted wheat bread. With no condiments. It was yummy! So there.
In a semi-related vein, the local McDonalds burned down today. It’s a total loss. Some would say it was a total loss to begin with, but the building was actually pretty nice. And I liked their salads, but not as much as Wendy’s or Burgerville’s salads. But I would eat their salads in a pinch. That’s all I’m sayin’.
Oh and congrats! Ellen
Speaking of garlic, there’s a Garlic Festival in Ocean Park, Washington that we try to go to every year. They even have garlic ice cream. Not as bad as you might think. You’ll notice that I capitalized Garlic Festival. That’s 'cause it’s a big deal there. Ocean Park is so tiny they only have one traffic light in the whole town. And it blinks.
It’s so tiny that both city limits signs are on the same post.
Why it’s so tiny…OUCH!
