OK OK OK. Would somebody PLEASE explain to me what on earth people find good about pumpkin spice? Personally, I can't STAND pumpkin; it is just... stringy... to me. And no amount of flavor can get me over that texture. But I love me some sweet potato pie.
FYI no pumpkins are harmed or used in the process of making pumpkin spice.... https://www.allrecipes.com/recipe/20476/pumpkin-spice/
Now I am REALLY confused. I love cinnamon, nutmeg, ginger, and cloves! It must just be the exact mix, or the fact that it is usually associated with PUMPKIN, which I despise... Thanks!
Baste them in olive oil, sprinkle a generous amount of this Drusilla's Blackened Seasoning. I fillet the breasts in half, thickness wise. Cooks quick and doesn't dry them out. I use it on salmon & pork too. I bought this 3 burner gas griddle for the new condo I'm closing on this Friday. My ranch home is sold too so time to purge crap... closing on my ranch is end of Oct.
I decided to go carnivore after gaining 12 pounds over the last nine months… You would think I was pregnant. Anyway, just boiled shrimp Basil& Hayden's dark rye whiskey.
My lazy Sunday project was cooking 6 hard boiled eggs. Quick and fairly easy snacks with some Mrs. Dash seasoning.
you know what I did last night at 11:30’ish? Made two hard boiled eggs. Thanks a lot. You know what hard boiled eggs do to us old farts? Yeah fart… a lot. . My dog wasn’t impressed…
I found this recipe for seafood and sausage stew: https://www.countryliving.com/food-drinks/a19705080/seafood-and-sausage-stew-recipe/ The grocery store was out of fresh mussels so I used frozen. It came out meh. It looks better than it tasted:
That does look fantastic! Do you think the frozen components made that much of a difference? Maybe marinating frozen ingredients could make a difference?
It was just a few little things that didn't go right IMO. The recipe lists optional saffron which I didn't even bother to look for since I think it's expensive and I don't ever remember seeing it in the store. Then I forgot to buy the white flaky fish it calls for. For the seasoning there is fennel, leeks and garlic. Tasted fine, it just came out really watery, I should have let it reduce more or something. IMO it doesn't need the 3 cups of water it calls for, if I make it again I would add no more than 1-1.5. Now I've got more fennel and leeks than I know what to do with since I had to buy more than required and I don't really use them hardly ever for what I make. Then I sliced my thumb open trying to open up a mussel shell.
I got the glove and the knife from Amazon so that I wouldn't have a mishap/thumb stab while trying to open shellfish/crustaceans. I think you are on the right track. Less water, less cooking time sounds good. Maybe old bay seasoning?
