thump easy
Well-Known Member
fuck those candies look good i bet after i smoke this those will even tast better
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
Carne Seca
Well-Known Member
You need to try it some time. It has a nice peppery flavor. Unfortunately it was my last nasturtium salad until next year. We're freezing at night now.
I'm very strict on my portions. I keep my carbs below 60 grams per meal. I exercise regularly. Running, biking, hiking, swimming and a little weight training.
puts my fish finger sandwiches to shame.I only have a half hour to get ready and eat before i got to a 30th birthday tonight, that's my excuse.....
I usually do a lot of the prep work the night before (depending on the ingredients) and just throw stuff together after I get off from work. An old Mormon trick. I grew up preparing the meals the night before Fast Sunday so that "work" was kept to a minimum. I adapted it when my life became very complicated with a hospice patient to tend and a father with Alzheimer's. I had very little spare time. Worked out great.
Don Gin and Ton
Well-Known Member
props all round. I prep the day/night before for a lot of meals that need marinated. i guess my cooking style is pretty quick n easy.
i tried the low carb thing ( no more than 20-30 a meal) and did lose weight but unfortunately so did my partner who's only 8 stone anyway, didn't want to cook 2 different meals each night so i've upped my crab intake a bit and we eat almost the same stuff. balancing t is a chore but ho hum that's life.
We're just getting to our freeze too 3c this morning strawbs in my summerhouse are having a last ditch effort at fruit still though. i'll try nasturtiums next year for sure. though they spread like wildfire in the garden real hard to get rid of or keep from strangling everything else lol.
i tried the low carb thing ( no more than 20-30 a meal) and did lose weight but unfortunately so did my partner who's only 8 stone anyway, didn't want to cook 2 different meals each night so i've upped my crab intake a bit and we eat almost the same stuff. balancing t is a chore but ho hum that's life.
We're just getting to our freeze too 3c this morning
strawbs in my summerhouse are having a last ditch effort at fruit still though. i'll try nasturtiums next year for sure. though they spread like wildfire in the garden real hard to get rid of or keep from strangling everything else lol.
Carne Seca
Well-Known Member
props all round. I prep the day/night before for a lot of meals that need marinated. i guess my cooking style is pretty quick n easy.
i tried the low carb thing ( no more than 20-30 a meal) and did lose weight but unfortunately so did my partner who's only 8 stone anyway, didn't want to cook 2 different meals each night so i've upped my crab intake a bit and we eat almost the same stuff. balancing t is a chore but ho hum that's life.
We're just getting to our freeze too 3c this morning
I built several box gardens for the nasturtiums. They are completely self contained. I have marigolds around the outside of the boxes. Great bug repellent.
Don Gin and Ton
Well-Known Member
Pro tip cheers! Think ill do a bit of digging and see what other foliage is edible for next year. Thinking about building a polytunnel in the garden.
ArcticGranite
Well-Known Member
Distilled, peat smoked, malted barley, with limestone water. Properly aged in charred oak. Served in cut lead crystal. And a candle.
CSI Stickyicky
Well-Known Member
Eating microwave White Castle burgers. I'm not proud of that, but i'm hungry.
theQuetzalcoatl
Active Member
Dude. Add a cigar and that's just heaven. I had Hot Dog's and Kraft dinner.
A second bowl of Red Diesel & Snow Crab.
Carne Seca
Well-Known Member
Dad was craving an old camp dish we made all the time. Hatch chili roasted peeled and minced (about a cup), 6 cloves of garlic, 1 1/2 tsp. salt, 3 lbs. lean chopped sirloin and pepper to taste. Mix and cook until meat is done. Spread onto a buttered tortilla, roll it into a burrito and enjoy. The beverage was hot apple cider. brrrrr! The dessert was layered sponge cake with bavarian cream filling between the layers and cherry pie filling covering the top which was contained by a whipped cream corral. Yeehaw! I had one tiny sliver. This cake is very bad for my girlish figure.
cannabineer
Ursus marijanus
Once upon a time, I visited Monterey. One of the coolest things I saw was this small roadcut gulch, practically enkudzued by a healthy riot of green&orange. cn
The Outdoorsman
Well-Known Member
Right now I'm enjoying a glass of local red and making homemade beef stock for some (Guinness) Beef stew tomorrow.
Tonight's dinner was one of my quick go to's; A grocery store rotisserie chicken and steamed broccoli w/ garlic & butter.
Tonight's dinner was one of my quick go to's; A grocery store rotisserie chicken and steamed broccoli w/ garlic & butter.
Carne Seca
Well-Known Member
I'm cooking on the fly tonight. Pork chops, mashed taters, pork gravy, calabacitas and a small salad. The beverage tonight is Iced herbal peach tea (I love that shit).
The Outdoorsman
Well-Known Member
Guiness beef barley stew with homemade beef stock. It was worth the wait.
The Outdoorsman
Well-Known Member
Think I'm about due for some pork chops and mashed potatoes. That will be next on the list.
What do you deglaze with for your pork gravy? recipe?
it was good?
The Outdoorsman
Well-Known Member
Oh it was amazing. I'd be lieing if I said I made enough beef stock for the recipe
but after 4 cups of store bought, celery, peas, and some strong coffee it turned out to be a trick take on your recipe! Ill buy a camera soon so I can post pics
WeedPublican
Active Member
mothafuckin bbq chicken on the grill with sweet baby rays bbq sauce today, same as we do every weekend! next weekends beef ribs, chuuuuuchhhhh.....
Oh it was amazing. I'd be lieing if I said I made enough beef stock for the recipe
yeah i prefer mine more of a soup kinda, and i dont use any of those additives, but its how you like things then thats fine haha
The Outdoorsman
Well-Known Member
Ha yeah to each their own eh?
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