Gently sautéed in garlic oil and butter and served with a pat of dill butter and a lemon wedge.
Very loosely based on this recipe. I used boneless thighs because they taste better than breasts. I had a cup or so of white wine that I feared would be vinegar if I kept it any longer. I poured it into a glass and added a teaspoon each of garlic and chicken ‘better than bouillon’ and used that to deglaze the skillet. That’s all the seasoning the dish got other than the heavy cream and S&P. I served it over a box mix wild rice. Two thumbs up!
A pizza topped with meatballs and cheeses.
Ollie watches Gabe and asks, “where’s the squirrel?”
Mrs J’s sharp eyes spotted a little mantis on her rescue rose this morning.
I have a huge backlog of pics featuring the no longer extant post feeder.
I also have a huge backlog of picnicking bird photos. This is from February.
I had some diet Mt Dew so I used that with the flour and baking powder to make a batter. Worked well, and the Dew was in a capped bottle that I could reseal, the only beer I have is in a can.
Nothing special: sweet pickle relish, pickled jalapenos, celery, sweet onion, chopped sweet peppers, and a last minute addition, a handful of chopped parsley. All in mayo plus a dab of dilled sour cream.
I used this dough recipe, sorta. I went with the food processor to make the dough, adding water until it formed the ball. I let it rise, knocked it down, and then stretched it into place on the pan. The sauce was just a can of crushed tomatoes with a little garlic and basil.
There were a few ribs leftover from that last rack so I boned them and then chopped the meat fine. I warmed the sauced meat in a nonstick skillet and had mine topped with hot giardiniera on one of those nice onion buns.
Bitsy is late!