Do you supersize your thunder thighs at the drive up?
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starrynightin64
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{{{{{{{{{Lynn}}}}}}}}}}hdlynnette said:
they changed my meds so I've been pushing the limits on what I can do on this walking thing
how've you been besides kicking ass in NASCAR?
Free_Spirit
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- sits here quietly wondering what a nekkid koalabear looks like. 
starrynightin64
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really????koalabear said:pretty funny actually.....those big ears and no fuzz.....
starrynightin64
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Hey I'm wounded !!!!!koalabear said:SPANK< SPANK!
starrynightin64
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lmao.... I guess that may be only a tad better then Martha & the BDSM chickenkoalabear said:since this is a recipe thread, you may also be stuffed rump roast....
starrynightin64
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that is a safe bet...koalabear said:I take it you never had a rump stuffed with Artichokes........
done_got_old
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that's all ears and fuzzstarrynightin64 said:really????
starrynightin64
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The Dailey Green has great tips for living & being green in all areas of your life.
great tips & receipes too
today's recipe of the day is collards
http://www.thedailygreen.com/
great tips & receipes too
today's recipe of the day is collards
http://www.thedailygreen.com/
Free_Spirit
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Big ears? I think you're my kind of koala.....koalabear said:pretty funny actually.....those big ears and no fuzz.....
starrynightin64
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lol, ya better ask about his eucalyptus treeFree_Spirit said:Big ears? I think you're my kind of koala.....
done_got_old
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Jerk Chicken
5 pounds chicken pieces
6 green scallions, thinly sliced
2 large shallots, minced
2 clovesgarlic, minced
1 tablespoon fresh ginger, grated
1 Scotch bonnet pepper, diced or to taste1 tablespoon brown sugar
1 tablespoon ground allspice
1 tablespoon fresh thyme (1 tsp. dried)
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/2 cup olive oil
In a bowl, combine the scallion greens, shallots, garlic, ginger and pepper. Set aside.
In another bowl, combine the sugar, six spices, and salt. Into the spices, whisk the orange juice, both vinegars & soy sauce. Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture & stir to combine.
Let rest at least 1 hour before marinating meat and poultry.
Rinse chicken well, removing any excess fat. Rub the jerk sauce into the piece well. Cover and refrigerate overnight.
Prepare an indirect fire with medium-hot coal. Sear chicken on each side over direct coals, about 10 minutes total. Move chicken to indirect side of barbecue and cook for 1 hour, at 250 F, turning and basting with remaining marinade every 15 minutes.
You can also cook this in the oven as you would any chicken.
5 pounds chicken pieces
6 green scallions, thinly sliced
2 large shallots, minced
2 clovesgarlic, minced
1 tablespoon fresh ginger, grated
1 Scotch bonnet pepper, diced or to taste1 tablespoon brown sugar
1 tablespoon ground allspice
1 tablespoon fresh thyme (1 tsp. dried)
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/2 cup olive oil
In a bowl, combine the scallion greens, shallots, garlic, ginger and pepper. Set aside.
In another bowl, combine the sugar, six spices, and salt. Into the spices, whisk the orange juice, both vinegars & soy sauce. Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture & stir to combine.
Let rest at least 1 hour before marinating meat and poultry.
Rinse chicken well, removing any excess fat. Rub the jerk sauce into the piece well. Cover and refrigerate overnight.
Prepare an indirect fire with medium-hot coal. Sear chicken on each side over direct coals, about 10 minutes total. Move chicken to indirect side of barbecue and cook for 1 hour, at 250 F, turning and basting with remaining marinade every 15 minutes.
You can also cook this in the oven as you would any chicken.
done_got_old
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POTATO AND LEEK SOUP
2 tablespoons butter
1 large onion, chopped
2 leeks, chopped (wash thoroughly)
2 tablespoons flour
4 cups chicken stock
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk
Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.
Puree soup in a blender. Add salt and pepper to taste.
Serves 6.
2 tablespoons butter
1 large onion, chopped
2 leeks, chopped (wash thoroughly)
2 tablespoons flour
4 cups chicken stock
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk
Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.
Puree soup in a blender. Add salt and pepper to taste.
Serves 6.
