Hey Grandpa, What's for Supper? Part 2

[Zookeeper9000]

Aneesa's Muse I can not believe someone called you an idiot. At least we know the truth. Hang in there

Hey BB Happy Birthday.

 

[menageriemama]

Happy birthday wishes BB!

Tonight we had spaghetti, fresh homemade sourdough and steamed broccoli.

 

[Backyard Buddies]

Thanks Zoo! I think I'll go and enjoy my bowl of cereal now.

Hubby is going to make it up to me, tho - He's taking me out to lunch on Friday to this place:
http://pascalnpb.com/pascal_epicerie_menu.htm

Be sure to click the "About Pascal" link.

It's an amazing place - a wonderful combination of a REALLY casual place and REALLY good food with prices that are amazing considering the source. I know my foodie friends would appreciate it as much as I do.

Edited to add: Thank you, too, menageriemama! Ya'all are so sweet!

 

[Aneesa's Muse]

Thank you, Zoo ...how have you been? How's that knee doing?

Backyard Buddies.. I had to close the tab ..my mouth started watering more and more, the further I got into the menus

Enjoy your lunch there, Friday!

 

[Lmarie]

Spinach stuffed shells. And Texas toast!!!

 

[skand]

Quote:
http://images-cdn01.associatedcontent.com/image/A1347/134743/300_134743.jpg or, my favorite http://www.losertown.org/graphics/pep_toast.png

In the freezer section. To prepare: heat oven, pop toast inside, wait.

LOVE!!! The New York's original Texas toast... too funny! Everytime I see it in the store, makes me laugh so bad everyone turns and stares! The wal-mart brand of it tastes good too. Think there's also another brand that makes it, and it tastes better then the others, will have to look next time I'm running around laughing at idiots in the store.
Oh fried chicken, mashed butternut squash.

 

[happyhen]

BB - Wow! Tres fantastique! A great menu, veeery French, an extremely well trained and talented chef with obvious pride in his product ..... sounds awesome! Enjoy!

Aneesa -

We know what an intelligent, talented and caring person you are.

to those who don't know any better!

 

[Backyard Buddies]

Yep, and what's amazing about this place is that it's TAKE OUT food! More often than not, hubby and I will each get a soup (really, really good soup but served in a take out style container) and split a sandwich. It's great food and not much more expensive than going out for regular old boring fast food.

 

[Aneesa's Muse]

Thank you, happyhen... I just had "thin skin" today ..I'll toughen up before I brave the territory outside our kitchen here, again

While I'm here.. can someone help me with my Shortbread recipe? I made a different one from the web today and it's not dry and crumbly ..more moist and crumbly. I think it was the fat, but it could've been beaten too light.. too long, I mean. I'm not real sure what happened ..it's not hard/stiff like I prefer ..however, the flavor is fine.. DH keeps sneaking it

2/3 c. fat.. shortening, Crisco stick, whatever
2/3 c. sugar
1 large egg yolk, set aside the white
2 T. milk
1/2 t. vanilla

Beat this until light.. 5 minutes or so. Stir in 1 1/2 c. all purpose flour. Smoosh this into a greased/sprayed 8" x 8" pan. Beat 1 large egg white with 1 T. of water until foamy. Brush onto shortbread. Sprinkle pecan pieces on and press gently.

Bake 20 minutes or so, at 350F.

 

[skand]

Aneesa's Muse :

Thank you, happyhen... I just had "thin skin" today ..I'll toughen up before I brave the territory outside our kitchen here, again

While I'm here.. can someone help me with my Shortbread recipe? I made a different one from the web today and it's not dry and crumbly ..more moist and crumbly. I think it was the fat, but it could've been beaten too light.. too long, I mean. I'm not real sure what happened ..it's not hard/stiff like I prefer ..however, the flavor is fine.. DH keeps sneaking it

2/3 c. fat.. shortening, Crisco stick, whatever
2/3 c. sugar
1 large egg yolk, set aside the white
2 T. milk
1/2 t. vanilla

Beat this until light.. 5 minutes or so. Stir in 1 1/2 c. all purpose flour. Smoosh this into a greased/sprayed 8" x 8" pan. Beat 1 large egg white with 1 T. of water until foamy. Brush onto shortbread. Sprinkle pecan pieces on and press gently.

Bake 20 minutes or so, at 350F.

I was watching that science guy on the food network last night, he was saying that you could tell by the ingredients how the cookie dough would turn out. He talked too fast for me to totally grasp what he was saying, but I think if you used butter, would make it crisper. Crisco kept it soft... or maybe backwards?​