Nope, it's all genuine KitchenAid stuff. I think it's the mixer, to be honest.
It's been, well, twelve years, but I seem to recall I bought it closeout or discounted , or something along those lines, and it may have had other defects. We didn't care it was a nice mixer and didn't break the newlywed bank.
Homemade mac salad & riiiiiibbbbbs (among other things)
Pulls away easily, but doesn't fall off. Perfect consistency. Just need to modify the rub with more brown sugar and a touch more salt. Still, gooooooood.
Cheated with the pizza… it's Costco fridge pizza, but it tastes WAY better than any take-n-bake I've ever had. Heck it's better than the last time I made margherita from scratch last time
Fresh berries from the garden, too. I (actually the wife) can take credit for the.
Cheated with the pizza… it's Costco fridge pizza, but it tastes WAY better than any take-n-bake I've ever had. Heck it's better than the last time I made margherita from scratch last time
Fresh berries from the garden, too. I (actually the wife) can take credit for the.
I bought a totino's party pizza out of nostalgia a few weeks ago. I don't know if they got worse but it did not taste like a party. I used to say "no such thing as bad pizza" but I don't think I can say it with any honesty anymore.
I bought a totino's party pizza out of nostalgia a few weeks ago. I don't know if they got worse but it did not taste like a party. I used to say "no such thing as bad pizza" but I don't think I can say it with any honesty anymore.
college survival was Totino's but the secret was *ahem* acquiring seasoning and """""parmesan""""" packets from Little Caesar's
I had some pizza rolls last September I think, and boy IDK what happened. They weren't even microwaved, and they still tasted like sadness and student debt
No pic, 'cause it's just a smoked bratwurst, but when I grabbed the brats out of the fridge I saw a bit of pesto leftover;
so I spread some pesto on the sesame-hotdog-bun with the other fixin's and it was quite good!
And today I'm having soup with meat and sandwiches with cheese and sausage for lunch. Leftovers from dinner are a great way to have a quick and easy lunch. And tonight I'm having an omelet with vegetables for dinner. Festive dishes will be for the weekend.)
This is from a little while ago and I think I forgot to post it. I’ve been making pita bread and my wife made vegetable shawarma. It was really delicious. We also made it with chicken but I have no pics for that.
Im not sure what to call this we have a variation of this fairly often. About the only constant ingredients are bell pepper onion and potato. Tonight we have added zuchinni and green beans fresh picked from the garden, kielbasa and shrimp.
Im not sure what to call this we have a variation of this fairly often. About the only constant ingredients are bell pepper onion and potato. Tonight we have added zuchinni and green beans fresh picked from the garden, kielbasa and shrimp.
It's a smoky summer (in a good way for once). Had a potluck tonight, so wanted to share the good stuff
This is a bastardization of my mother's macaroni salad. She based hers on sweet pickles n juice, while I opted for dill this time around. With diced scallion, red bell pepper, celery, extra sharp cheddar, and boiled egg. Dressing was 3:1 mayo to pickle juice with some pepper to taste.
Good ol' pork shoulder. Brine for 8 hrs (could've/should've done 12) in salt, brown sugar, molasses, and cider vinegar; threw a few bay leaves, peppercorns, and a couple allspice berries for luck. Was planning on 12+ hour smoke, so I got up at 4am to start it …it was ready to be wrapped by noon, and fully done after resting by 2:00pm. No idea what kind of mystery was happening under the hood, but it came together super quick.
Chopped up some mushroom, fine, and yellow capsicum also chopped fine, then add plenty crushed garlic all mixed together and then soaked in balsamic vinegar for 4–6 hours. Zucchini would've been nice to add to the balsamic mix, but I was out of zukes. Olives, too, would've been good but also out of olives.
Cook the torts, and heat up the balsamic mix.
Drain the torts when ready, then add a huge dollop of sour-cream, sprinkle in some basel (better if you have fresh) and stir that up 'til the sour-cream is evenly distributed and divy it up into bowls.
Push the tort to the outer edges of the bowls and then in the middle add the balsamic mix (strained, nobody wants to eat slop!).
Serve.
No added seasoning needed, as the garlic is spicy on its own, the balsamic vinegar is tart and the sour-cream creamy. Cheese is already in the tortellini ... Apart from the marinating time, it's fast prep and cooking— easy peasy and tastes so good it was gone before I could get a proper pic!
Tonight: Leftovers served cold straight outta tha fridge, and still yummy!
“This cold-dish could be a grrreat summer-salad on a hot-day’s pic-a-nic, BooBoo!”
This was most of my day today. Back and shoulder aren't happy.
The pickles were a last minute audible picked up from a farm down the road. Figured I was all ready making a mess with the beans. Beans were all from the garden over the last week.
it was a nice mixer and didn't break the newlywed bank.
