10-08-2024, 11:15 PM | #397 |
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All credit to my girlfriend, but she is a banana bread master!
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2023 G80 M3 Competition xDrive Isle of Man Green on Kyalami Orange full leather - 826M black wheels - Carbon Fiber Trim - Carbon Bucket Seats - Executive/Driving Assist/Parking Packages - Laserlight - M Shadowline Lights - M Drive Pro - CS Trans/Diff/Steering Coding
2013 E92 M3 Mineral White on Bamboo Beige noviello leather (Base w/ Nav, Comfort Access, Lighting Pack) - DINAN Stage 1 and Free Flow Axle-Back Exhaust |
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10-10-2024, 07:57 PM | #398 |
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Step 1 for Tourtičre.
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10-13-2024, 10:54 AM | #399 |
Cailín gan eagla.
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Getting ready for Thanksgivings.
4.5 kg, fresh young turkey (not frozen) rubbed with butter and seasonings. This will go in the oven for about 3˝ hours @350° on the convect roast setting. Basting a few times during that time period. Yams, turnips and carrots that will be boiled then mashed. Baked potatoes will join the turkey for about 1˝ hour. The giblets are set aside for turkey soup later in the week. Next will be gravy and stuffings. |
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10-13-2024, 09:33 PM | #401 |
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Tarte ŕ la Citrouille garnie de Mousse ŕ Raser
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10-27-2024, 01:58 PM | #404 |
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Pain au chocolate. I started about 24 hours ago. They could have been done sooner, but I slept late today. I love being retired.
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10-30-2024, 11:40 AM | #405 |
Cailín gan eagla.
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Pork roast in the oven on slow convect. Should be ready for dinner. Just a garlic and peppercorn rub. Hopefully I'll have enough fat drip for schmaltz.
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10-30-2024, 11:41 AM | #406 | |
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Quote:
Looks good. Impressive fat layer! Veggies in the roasting pan? |
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10-30-2024, 11:46 AM | #407 |
Cailín gan eagla.
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10-30-2024, 05:11 PM | #408 |
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wait when is "Canadian Thanksgiving" again? not saying you're copying us, just asking.
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10-30-2024, 05:29 PM | #409 |
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11-10-2024, 04:52 PM | #410 |
Cailín gan eagla.
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Just a couple of French baguettes for my epic and world-famous seafood chowder tomorrow. Stay tuned.
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11-11-2024, 12:41 PM | #411 |
Cailín gan eagla.
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Seafood chowder time.
1. Name it, it's in there: Clams, mussels, scallops, calamari, octopus, shrimps, crab meat and lobster. With potatoes, spices and heavy cream. The base. The lobster broth. With lobster paste ($7 for 2 Oz...!), removing the meat from the tails and boiling the carcass to extract the salt and added to the base. Currently simmering @225°. The house smells like a fish factory. Thank you Eve. Should be ready for dinner. |
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