Who's making what today?

[Gypsy]

Originally Posted by Requiem

My 11 y/o son watched a YouTube video on how to properly scramble eggs last night. Then he repeated, step-by-step, all the instructions to me. This morning he made a pan of most excellent scrambled eggs, lightly seasoned, beautifully folded and fluffed, and golden yellow. Then he garnished them with a twig of cilantro (it's what we had on hand), took a paper towel and wiped the edges of the plate clean, and presented the dish. OMG. He's hilarious. And a darn good cook!

Color me impressed. And well-fed by an 11 y/o who won't make his own PB&J.

Susan

Impressive indeed! Definitely encourage him.

[mark46th]

Sopa Albondigas- Nothing fancy, just good hearty soup with fresh vegtables- Carrots, onions, snap peas, bok choy and new potatoes. I did use a can of diced tomatoes. Meatballs are simple beef meatballs. Ground beef, finely chopped onions, salt and pepper. Soup base is water, chicken stock and and 4 oz red salsa, I used Salsa Herdez mild.

[Gypsy]

That looks really good mark46th!

[mark46th]

Thanks- Here is the Thanksgiving dinner we had tonight. Bacon wrapped Quail, Cajun rice pilaf, stir fried bok choy and cheese muffins. Wine was Santa Margherita Pinot Griggio.... My son, an old friend and I went Quail hunting on the Twisselman Ranch, West of Bakersfield, Cal. We got 3 limits of California Valley Quail, having a great time with Nolan Twisselman as our guide. We didn't have dogs, just spot 'em, run 'em down and shoot 'em. Good times!!

[Team Sergeant]

Originally Posted by mark46th

Thanks- Here is the Thanksgiving dinner we had tonight. Bacon wrapped Quail, Cajun rice pilaf, stir fried bok choy and cheese muffins. Wine was Santa Margherita Pinot Griggio.... My son, an old friend and I went Quail hunting on the Twisselman Ranch, West of Bakersfield, Cal. We got 3 limits of California Valley Quail, having a great time with Nolan Twisselman as our guide. We didn't have dogs, just spot 'em, run 'em down and shoot 'em. Good times!!

Every time I read your posts in he GG I feel like one of Pavlov's dogs! Great pictures!

[Trapper John]

The XO and I had a fantastic Thanksgiving dinner at (98Gs farm in Northern GA): 20 lbs free range turkey, I made oyster/wild rice dressing, creamed potatoes, 98G made the turkey, Waldorf salad (no mayonnaise -- walnut oil, roasted walnuts with cinnamon, dried cranberries, granny smith and pink lady apples, white balsamic vinegar and lemon juice, celery, green onion), she churned the butter and made honey butter (with her own honey), brioche, whole wheat baguette, roasted butter nut squash, broccoli casserole, roasted corn on the cob... oh, and then dessert...

Rum chocolate cheesecake
Pumpkin pie with pecan streusel
Chocolate mint ice cream (mint from the garden)

Breakfast today was farm fresh eggs, smoked bacon, honey butter and the last of the brioche. And really strong coffee (Italian coffee crema).

I don't want to know the weight gain.

[mark46th]

Thanks, TS- Next time you are out this way or I am out your way, we will have to get together...

[Divemaster]

Originally Posted by SF_BHT

Between my double hose regs my single tank regs and my tech reg setups I have 8 set's or regs here and a dozen tanks. My problem here is finding divers I trust to dive with. PADI what is that a coffee club. You need to be a real diver lobster diver.. I know a few spots near Culebra that always have 20+ Bug's hanging out all year round.
My door is always open to a brother. I do not have a big place and it is simple since I am here alone but I do have beds for friends that do not mind a batchler pad place with dive gear in the living room and dining room.

Yes, pretty much a coffee club. CDQC looked like too much work, Puget Sound is too cold, and I've got a bone in my foot.

[Divemaster]

I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.

[PSM]

Originally Posted by Divemaster

I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.

I love Brussels sprouts. My wife picked up some sprouts on the stock from Trader Joe's. I put them on the grill and they were GREAT! I overcooked one side but the char added to the flavor.

Pat

[tonyz]

Originally Posted by Divemaster

I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.

That looks wonderful along with Mark46th's meal !

I have made similar sprouts but added a small amount of finely chopped red onion and during the very last 10 minutes stirred in some imported balsamic vinegar, to taste. Serve with grated Parmigiano-Reggiano cheese. Of course IMO chopped bacon or Pancetta never hurts, either.

[Divemaster]

Originally Posted by tonyz

That looks wonderful along with Mark46th's meal !

I have made similar sprouts but added a small amount of finely chopped red onion and during the very last 10 minutes stirred in some imported balsamic vinegar, to taste. Serve with grated Parmigiano-Reggiano cheese. Of course IMO chopped bacon or Pancetta never hurts, either.

I added the grated cheese after dishing out the sprouts, which is redneck for "plating".

[tonyz]

Originally Posted by Divemaster

I added the grated cheese after dishing out the sprouts, which is redneck for "plating".

Num, mouth watering cool weather dish.

Sprouts might be underrated because most folks experience with them might have been boiled or steamed as opposed to baked.

The bacon, cheese, olive oil, possibly balsamic, take sprouts to another level.

[mark46th]

DM- Beautiful! That would have been great with the quail. Guess I'll get the shotgun out again......

[Divemaster]

Mark, would have been perfect with those quail. When I saw your birds I thought of my late 1800's English SxS. I need to take that gun for a walk.