Who’s hungry?
- Thread starter Nape
- Start date
I don’t put it in my tea every time but it does change it up a bit. I do, however, eat local honey every day......honeycomb form if I can find it.
I’m just gonna get @Sloppy Mexican to move up to Huntsville and start a honey business. We will leverage our digital infrastructure and make him bank while I get my local honey every day
Do you stock it up for the winter, or just while it’s in season
Stock up from our local farm stand.
Got the requested salad ready first.
2 pints of grape maters
2 large yellow bell peppers
2 medium cukes
1 large Vidalia onion, thinly sliced
Since we are having orecchiette pasta might as well have the same shaped fresh mooz. Also tore up a good handful of fresh basil and added it.
The dressing is 3 parts good EVOO, 1 part balsamic, and grated pecorino.
Mix together, add dressing, salt, pepper, and red pepper flakes if wanted. Shaved some imported pecorino over the top. It’ll refrigerate until dinner.
2 pints of grape maters
2 large yellow bell peppers
2 medium cukes
1 large Vidalia onion, thinly sliced
Since we are having orecchiette pasta might as well have the same shaped fresh mooz. Also tore up a good handful of fresh basil and added it.
The dressing is 3 parts good EVOO, 1 part balsamic, and grated pecorino.
Mix together, add dressing, salt, pepper, and red pepper flakes if wanted. Shaved some imported pecorino over the top. It’ll refrigerate until dinner.
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After the sauseeeg is done, add garlic to the pot and sauté for 3 minutes.
Add the onion and a tbsp of anchovy paste and sweat for two minutes, scraping the bottom to get all of the love off.
Add a cup of dry white wine (Pinot Grigio or sauv blanc) and reduce by half:
Add 2 cups of sodium free chicken stock and cook for a minute or two.
Cut up the rabe in inch long pieces (don’t use the stalks) and add. 
Add the cooked sausage and cook 5 minutes. Let rest and cook the pasta.
Add the onion and a tbsp of anchovy paste and sweat for two minutes, scraping the bottom to get all of the love off.
Add a cup of dry white wine (Pinot Grigio or sauv blanc) and reduce by half:
Add 2 cups of sodium free chicken stock and cook for a minute or two.
Cut up the rabe in inch long pieces (don’t use the stalks) and add. Add the cooked sausage and cook 5 minutes. Let rest and cook the pasta.
I’ve had food poisoning all day. Hope you all are better than me!
Slick.....bilingual goose.
Here’s Goose with a 22 minute Rosewood Heart from last Saturday. Starts as acoustic and turns into a jam.
Love some b-fast for dinner. Or any meal for that matter. Cheers, pal. Let’s get the lines wet soon.
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