QueSeraSera Posted September 5, 2020 #5951 Share Posted September 5, 2020 Garden harvest time, however meager. somehow a new bean plant (or 2?) grew up around the wreckage of the originals and is now producing product. Late dinner tonight, wish I had DWavey or JP or Clo here to turn this into a worthy dinner side dish for the shrimp I'm sautéing. 2 Link to comment Share on other sites More sharing options...
Stumblefoot Posted September 5, 2020 #5952 Share Posted September 5, 2020 That’s great silkismom. Super cool you got to see Moose cow with her calf! Attached is a shot of the sunset tonight (no filter) from our campsite which is on the east side of the Sangre de Cristos in the Wet Mountain valley. We’re heading to Salida tomorrow and haven’t decided what we’re going to do Monday. 6 Link to comment Share on other sites More sharing options...
Rare mysty Posted September 5, 2020 #5953 Share Posted September 5, 2020 Greetings Coolers! Today's funny..... Have a great safe day all! Link to comment Share on other sites More sharing options...
Rare Lois R Posted September 5, 2020 #5954 Share Posted September 5, 2020 8 hours ago, Stumblefoot said: That’s great silkismom. Super cool you got to see Moose cow with her calf! Attached is a shot of the sunset tonight (no filter) from our campsite which is on the east side of the Sangre de Cristos in the Wet Mountain valley. We’re heading to Salida tomorrow and haven’t decided what we’re going to do Monday. Good morning, what a beautiful picture. It looks so peaceful. Too bad the world isn't feeling the way that picture looks.............. 1 Link to comment Share on other sites More sharing options...
Rare TLCOhio Posted September 5, 2020 #5955 Share Posted September 5, 2020 14 hours ago, silkismom said: Stumbles, we just got back from 5 nights in our RV in Grand Lake, Elk Creek campground just outside Rocky Mtn Nt Pk, there is a "resident" cow moose and calf that eat the willows at least once a day. We didn't see a thing in the park except some elk way in the distance. So glad we were on our way home today, the roads were packed and we can "enjoy" the expected snow from home with the fireplace. Great to hear about the sights and wildlife of the Colorado Rocky Mountains. Like to be back there and enjoying those wonderful views and that dramatic excitement. Nice sunset view from Stumblefoot. KEEP IT COMING!! THANKS! Enjoy! Terry in Ohio 1 Link to comment Share on other sites More sharing options...
Rare mysty Posted September 5, 2020 #5956 Share Posted September 5, 2020 1 Link to comment Share on other sites More sharing options...
silkismom Posted September 5, 2020 #5957 Share Posted September 5, 2020 The trailer in the background is not ours. 1 Link to comment Share on other sites More sharing options...
silkismom Posted September 5, 2020 #5958 Share Posted September 5, 2020 BTW the collar on her is a tracking device. They call her "steak sauce" Link to comment Share on other sites More sharing options...
Rare Fletcher Posted September 5, 2020 #5959 Share Posted September 5, 2020 'I ate his [chicken] livers with some fava beans and a nice Chianti." Tonight one of our favourites - chicken liver sauce with pasta. This dish is all about the very finest ingredients and an extensive prep. You need to be organised. Saute some shallots in olive oil and butter, add grated garlic then a fistful of proper pancetta and sage leaves, then another fistful of minced beef, then add the chicken livers and saute until they have lost their raw appearance. After that, add a mixture of two teaspoons of tomato puree mixed with a decent amount of Noilly Prat (or dry Vermouth) and cook gently for 8 minutes. Add twice-podded broad beans, more butter and parsley. Then add the pasta - I use a very broad variety called mafaldine which holds the sauce beautifully. Italian parsley adds a nice touch. No need for parmesan with this. It's big and filling and needs a 'nice chianti.' 4 Link to comment Share on other sites More sharing options...
Rare Lois R Posted September 5, 2020 #5960 Share Posted September 5, 2020 1 minute ago, Fletcher said: 'I ate his [chicken] livers with some fava beans and a nice Chianti." Tonight one of our favourites - chicken liver sauce with pasta. This dish is all about the very finest ingredients and an extensive prep. You need to be organised. Saute some shallots in olive oil and butter, add grated garlic then a fistful of proper pancetta and sage leaves, then another fistful of minced beef, then add the chicken livers and saute until they have lost their raw appearance. After that, add a mixture of two teaspoons of tomato puree mixed with a decent amount of Noilly Prat (or dry Vermouth) and cook gently for 8 minutes. Add twice-podded broad beans, more butter and parsley. Then add the pasta - I use a very broad variety called mafaldine which holds the sauce beautifully. Italian parsley adds a nice touch. No need for parmesan with this. It's big and filling and needs a 'nice chianti.' This looks delicious😀 Link to comment Share on other sites More sharing options...
Rare TLCOhio Posted September 5, 2020 #5961 Share Posted September 5, 2020 1 minute ago, Lois R said: This looks delicious😀 Agree!!! Fletcher's pasta dish looks super good and very tasty!! Makes me hungry. As to moose, here are two pictures from Alaska last summer after sailing on the Silver Muse. Coming back from Denali, here are the two different pictures. One is a real moose!! The other? Cute but fake. Sorry. Can you tell the difference? THANKS! Enjoy! Terry in Ohio From Alaska, August 2019 here are two moose sightings!.: (Open your screen/viewer wider to see these visuals larger/better!) 2 Link to comment Share on other sites More sharing options...
clo Posted September 5, 2020 #5962 Share Posted September 5, 2020 On 9/4/2020 at 9:39 AM, mysty said: Miss him regularly. When in Vietnam I sought out a soup that he said was the best in the world. I agree. Bon Bo Hue. 4 1 Link to comment Share on other sites More sharing options...
Rare jpalbny Posted September 5, 2020 #5963 Share Posted September 5, 2020 (edited) Looks like we've all been cooking today! Fletcher, that sounds delicious. Maybe a little too rich for a summery day but once there is a little chill in the air, that would be superb. It was beautiful and sunny here, but only 70 degrees, so we went out for a run this afternoon. Then I changed the water in the hot tub and did some work on the pool. It's 80 degrees still - our solar blanket works great - so maybe we'll get in later this weekend. I found a recipe a few weeks ago in F&W for chicken-tomatillo fajitas, which I'd been eager to try. But I had to wait for my tomatillos to get ripe enough... I planted one tomatillo plant along with the tomatoes this spring, on a lark, just to see what would happen. I really didn't expect much, but it's been growing like crazy, and finally the fruits are starting to get big enough to use. So I chopped a bunch of them along with green onions, a hot pepper, and lots of garlic. They got sauteed, then cooked down further in some chicken broth. The whole mess went into a blender with lots of fresh cilantro (store-bought - I didn't grow any this year). In the meantime I grilled some chicken thighs and then shredded the meat. It got reheated in the pan with the salsa verde: We served the meat with some tasty sides: pico de gallo which Chris painstakingly chopped - the fresh tomato was also from the garden; radishes; and the crispy skin from the chicken thighs, which I could not bear to throw out. It was too crispy and had lots of salt and pepper on it. It would have been a shame to waste all that goodness, and we did burn a few calories running! Piled high on a tortilla and ready to eat! Along with some pickled jalapeños which I'd made a few weeks ago. Yum! Another 60+ hours to go on this "holiday" weekend. We are both on call so no break for us. We are making up for it by taking a few days off next week, though. I finally decided that not having any vacation since January was just not sustainable, so we decided to use some of our accumulating days. We haven't decided what we are doing, if anything, but maybe we'll drive an hour or two south of here and do some hiking - there are more waterfalls to discover! We thought of spending a night in New York City but it seems a little early to try that. Enjoy the weekend, all! The weather has been superb so far. Edited September 5, 2020 by jpalbny 4 Link to comment Share on other sites More sharing options...
Stumblefoot Posted September 5, 2020 #5964 Share Posted September 5, 2020 3 hours ago, silkismom said: The trailer in the background is not ours. Wow! Those are great pics of the meese. 😉 1 1 Link to comment Share on other sites More sharing options...
Rare jpalbny Posted September 5, 2020 #5965 Share Posted September 5, 2020 Meese. Ha. English is sure funny! Here is one we saw in Denali many years ago... Probably could have touched it, or tried to, were I stupid enough. 2 Link to comment Share on other sites More sharing options...
silkismom Posted September 5, 2020 #5966 Share Posted September 5, 2020 I think the only time I've seen a bull moose was in AK and didn't get a photo. Larry is doing a large salmon fillet in the smoker and I'm going to stuff some zucchini, really wish I could have a garden. Deer even ate my lilac bush, not the Russian sage though. (pretty, but really stinks, bees and hummers like it.) 1 Link to comment Share on other sites More sharing options...
Emtbsam Posted September 5, 2020 #5967 Share Posted September 5, 2020 3 hours ago, Fletcher said: 'I ate his [chicken] livers with some fava beans and a nice Chianti." Tonight one of our favourites - chicken liver sauce with pasta. This dish is all about the very finest ingredients and an extensive prep. You need to be organised. Saute some shallots in olive oil and butter, add grated garlic then a fistful of proper pancetta and sage leaves, then another fistful of minced beef, then add the chicken livers and saute until they have lost their raw appearance. After that, add a mixture of two teaspoons of tomato puree mixed with a decent amount of Noilly Prat (or dry Vermouth) and cook gently for 8 minutes. Add twice-podded broad beans, more butter and parsley. Then add the pasta - I use a very broad variety called mafaldine which holds the sauce beautifully. Italian parsley adds a nice touch. No need for parmesan with this. It's big and filling and needs a 'nice chianti.' Sounds wonderful! Link to comment Share on other sites More sharing options...
clo Posted September 6, 2020 #5968 Share Posted September 6, 2020 5 hours ago, Fletcher said: chicken liver sauce with pasta. After decades of trying I thought I'd given up on chicken livers but this sounds just lovely. We have local ranchers and farmers around Reno. Maybe I should try with fresh, local, etc. Bob loves them so they won't go to waste. I assume you grate your garlic on a microplane grater. I only learned the trick a few years ago to turn in the opposite direction from grating cheese and you can see how much you have and then just tap it off into the pot. Link to comment Share on other sites More sharing options...
Daveywavey70 Posted September 6, 2020 #5969 Share Posted September 6, 2020 On 9/4/2020 at 10:30 AM, SteveH2508 said: If you like Gewurtzraminer (I do too!) then you might like a Viognier. Montbazillac with seared foie gras is rather good too. yes I do enjoy a Viognier. I have an extremely nice Chateau la Fage on my wine list, (I’m an hotelier) it’s an excellent Monbazillac. 1 Link to comment Share on other sites More sharing options...
Rare Fletcher Posted September 6, 2020 #5970 Share Posted September 6, 2020 7 hours ago, Daveywavey70 said: yes I do enjoy a Viognier. I have an extremely nice Chateau la Fage on my wine list, (I’m an hotelier) it’s an excellent Monbazillac. Montbazillac isn't a viognier - Condrieu - wine, but a super sweet relative of Sauternes, I think. It's become rather difficult these days to find Sauternes because they are just so out of fashion. I did read recently that even D'Yquem is likely to go out of business. Link to comment Share on other sites More sharing options...
lincslady Posted September 6, 2020 #5971 Share Posted September 6, 2020 Something which nowadays is unfashionable or politically incorrect, but which I (whisper) love, is the combination of sauteed foie gras and Sauternes. Yes, I think Monbazillac is from Bergerac , east of Bordeaux, and wines made with the viognier grape are essentially from Condrieu in the northern Rhone. 2 Link to comment Share on other sites More sharing options...
Rare mysty Posted September 6, 2020 #5972 Share Posted September 6, 2020 Greetings Coolers! Today's funny..... Have a great safe day all! 5 Link to comment Share on other sites More sharing options...
Rare Lois R Posted September 6, 2020 #5973 Share Posted September 6, 2020 Good morning friends, Mysty, If I haven't told you lately, thanks for always posting the right things.........that one is truly perfect.......... 1 Link to comment Share on other sites More sharing options...
Rare TLCOhio Posted September 6, 2020 #5974 Share Posted September 6, 2020 Below is an "odd couple" from different times and periods in history. Many differences between Abraham Lincoln and Marilyn Monroe. Tomorrow is Labor Day here in the U.S. Another day off and to stay at home??!! THANKS! Enjoy! Terry in Ohio Link to comment Share on other sites More sharing options...
Rare mysty Posted September 6, 2020 #5975 Share Posted September 6, 2020 1 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now