that’s classic example of using what’s available
no corn? no problem
Candy corn works like a charm everytime
Ever hear of Francis Wharton?
Now you have
Believe it or not, there are people who don’t know the damn difference between a deer and a Moose
Here’s a Moose doing what Moose do
which is anything they damn well please
I once made the mistake of taking the ole girl ( mother ) into a store
What that store was selling is what mother considers everyday stuff
which when you take care of it’ll last a lifetime and then some
I have most of her cast iron
I mention the kitchen table at times don’t matter if it’s my place or your place or at a friends the kitchen is where important stuff is discussed and laughter to be heard. There’s reason for that, it’s where the heat source was located the stove
Generators are fine if one has an endless supply of fuel
Solar works when the sun is out
when the grid goes down
once again
the stove will give warmth and comfort
I was pondering a recipe, I’ve decided I won’t be making for mother
I don’t wanna see her blow-up
the last time I fed her beans
my eyes were watering I couldn’t breath while getting outside
that was no fluffy mother
this looks real good
1 green bell pepper, chopped 1 medium onion, coarsely chopped 1 tablespoon minced fresh ginger Kosher salt 2 cups Sweet and Sticky Barbecue Sauce mixed with 1/2 cup water Two 15 1/2-ounce cans baked beans One 19-ounce can red kidney beans, drained and rinsed One 19-ounce can pinto beans, drained and rinsed 6 slices lean bacon
Preheat the oven to 375°. Heat the oil in a large saucepan. Add the garlic, green pepper, onion, ginger and 1 teaspoon of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the diluted Sweet and Sticky Barbecue Sauce and all of the beans and simmer over low heat for 30 minutes, stirring occasionally.
Transfer the beans to a 9-by-13-inch baking dish and arrange the bacon strips on top. Bake the beans for 45 minutes, or until bubbling and the bacon is crisp. Let cool for 15 minutes before serving