Just a quick weekend update.

To all my supporters, I currently don't have any mushroom recipes to offer, the closest that I can get to toadstools is cream of mushroom soup, other than that and frying them with steaks over the years, that's about it for me with those veggies. I even had a few growing on my lawn, but the early frost must've done away with them. Lastly for now, I usually don't blog on holidays and weekends, but in this case, I made an exception. I have many more food-related posts to come on this blog in 2024, and hopefully into 2025; please stay tuned and bye for now. 

Location: Thunder Bay, ON, Canada

Comments

Post a Comment

Feel free to comment on and read all of the posts in this blog, thank you kindly for your support and bye for now.

Popular posts from this blog

An Italian classic, enjoy the rest of summer too.

Spaghetti and Meatballs Ingredients: 3/4 to 1 lb. beef (or veal and pork) Adjust ingredients listed below as desired/preferred, this is perhaps a new spin on an oldie but goodie. Sweet basil Parsley Chopped celery 2 tsp. grated parmesan cheese Salt and pepper Speck of oregano 1 egg Garlic clove (minced from jar or clove chopped very fine) 1/4 qo 1/2 cup bread crumbs (or wet bread) Sauce: Simmer 2 to 3 hours. 2 cans tomatoes 1 can Hunt's tomato sauce 1 small can tomato paste Chopped onion Celery stalk  1/2 tsp. allspice Note: The sauce can be prepared in a blender. Use 1/2 lb. of spaghetti as directed, and lastly, thanks Mom. 
Read more

Mayan Chocolate Bundt Cake.

Cake and Glaze Ingredients: *One quick note before I continue; the prime ingredient making this cake Mayan is cayenne pepper,  believe it or not. Plus, all the other ingredients make this dish truly delicious*. Cake Ingredients:                                                                              Glaze Ingredients: *1/4 tsp. cayenne pepper*                                                                         1/4 cup unsweetened sifted cocoa powder 1 3/4 cups all-purpose flour ...
Read more

Summer's here, get your BBQ ready.

Dancing Chickens Ingredients: Rub: 4 tsp. paprika 2 tsp. salt 2 tsp. onion powder 2 tsp. freshly grounded black pepper 1 tsp. garlic powder 1 tsp. sage 1/2 tsp. cayenne pepper Chicken: 1 3 1/2 to 4 lb. chicken 1 can of beer 1 disposable aluminum roasting pan Directions: Combine all ingredients for the rub. Store in covered container and use as needed. Wash chicken, pat dry; sprinkle rub over chicken to coat well. Open can of beer and stand up in foil pan. Place chicken body cavity over the can. Set in preheated barbecue over medium-low, direct heat; close cover and cook for 1 1/4 to 1 1/2 hours, makes approximately four servings. Tips: Drink half the can of beer, and then continue with recipe. Cook an extra chicken and serve it cold the next day for an easy supper/dinner. Enjoy this delicious meal from my late German uncle Hans Mueller.  Many more recipes including dips and salads to come, and lastly for now, comments are also appreciated and welcome, keep on creating/posting fello...
Read more