Dixie Chicks

[hennible]

i go to the south for  the winter, finally able to get on the computer and everyone is gone, what did y'all do  at least i found y'all

Little bit of this infraction, a little bit of that warning, A few jailbirds.... you know

 

[vehve]

Sam, well the cauliflower had green leaves before I pealed them off... We eat pretty little actual green stuff. Some salad here and there, but mostly other kind of veggies in our house. I did eat a passion-fruit in the morning, does that count?

 

[vehve]

Here you go Sam, very little color on this plate. This is one of those quick and easy things.

Cauliflower is just chopped in chunks, thrown in a pot, less than half an inch of cream on the bottom, bring to a boil and let simmer on low heat until the cauliflower is done, pour away all the watery cream, purée it and season with pepper and salt. The lamb is shown quickly to a hot pan with some butter and then thrown in the oven on low heat (140C) until it's 58C inside. And here's how I make the sauce, chickwhispers, About a cup or so of cream, add some sweet mustard to that, and just throw it in the hot pan after you've had the meat there, let it come up to a boil and it's done. Very simple. Same sauce works with beef and venison too.

 

[hennible]

Sam, well the cauliflower had green leaves before I pealed them off... We eat pretty little actual green stuff. Some salad here and there, but mostly other kind of veggies in our house. I did eat a passion-fruit in the morning, does that count?

-Snort- We don't eat a lot of greens really either lots of veggies not always green... the green just looks pretty on the plate

Here you go Sam, very little color on this plate. This is one of those quick and easy things. Cauliflower is just chopped in chunks, thrown in a pot, less than half an inch of cream on the bottom, bring to a boil and let simmer on low heat until the cauliflower is done, pour away all the watery cream, purée it and season with pepper and salt. The lamb is shown quickly to a hot pan with some butter and then thrown in the oven on low heat (140C) until it's 58C inside. And here's how I make the sauce, chickwhispers, About a cup or so of cream, add some sweet mustard to that, and just throw it in the hot pan after you've had the meat there, let it come up to a boil and it's done. Very simple. Same sauce works with beef and venison too.

Looks good

 

[BriardChickens]

Looks good! Vehve is being mean.. my morning has been busy: I've only had time to eat 2 hard boiled eggs and a handful of almonds while I was on hold on the phone... skipped breakfast too

 

[Amberjem]

i go to the south for the winter, finally able to get on the computer and everyone is gone, what did y'all do

at least i found y'all

 

[Amberjem]

Here you go Sam, very little color on this plate. This is one of those quick and easy things.

Cauliflower is just chopped in chunks, thrown in a pot, less than half an inch of cream on the bottom, bring to a boil and let simmer on low heat until the cauliflower is done, pour away all the watery cream, purée it and season with pepper and salt. The lamb is shown quickly to a hot pan with some butter and then thrown in the oven on low heat (140C) until it's 58C inside. And here's how I make the sauce, chickwhispers, About a cup or so of cream, add some sweet mustard to that, and just throw it in the hot pan after you've had the meat there, let it come up to a boil and it's done. Very simple. Same sauce works with beef and venison too.

 

[Amberjem]

Looks good! Vehve is being mean.. my morning has been busy: I've only had time to eat 2 hard boiled eggs and a handful of almonds while I was on hold on the phone... skipped breakfast too

 

[BriardChickens]

@Amberjem

 

[hennible]

Does anyone know if there a reason to worry about her lack of tail feathers... Also her odd curly ones?

Edit... Because you can't see the curly feathers...