it was literally a ham burger. no beef, all ham. it was disgusting to eat but hilarious to remember.

http://tinyurl.com/3n6g6z

(No pressure, Nancy.)

She reports on the Today show, selling to Meredith Viera, that the number one seller — Tagalongs.

Not Thin Mints? What is *wrong* with this country . . . Thin Mints, the one true wafer.

Boil a lb of Black beans with some roasted garlic cloves for about five minutes and then let them sit for a long time. Several hours is good.
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Mix the beans and rice, while roasting all sorts of peppers, including anaheims and other hots to taste, celery, thinly sliced carrots, sweet onions, some sweet peppers Shut it down while the peppers are crisp. The onions will be perfect.

Sizzle some hocks and the meatier the better and toss in whatever greens the market was throwing out. Mix this up with everything else, put in salvaged margarine containers (damn bisphenol) and freeze. Do not measure. Use you head. And your tastebuds. Chicken, barbecud and shredded is good. I’ve been talked into soy chorizo, and it’s OK. I don’t know what Nancy thinks, but beans and rice with little chunks of flesh is just tastier, especially when the flesh is pork variety. Fried rice or pork fried rice, and I’d rest my case.

Toast some bread that you simply dipped in the olive oil on sale (unless Nancy hooked you up with the good stuff, and she’ right, but what;s on sale is still is still tasyty.) but what I’m talking about is throwing slices of day old into a vegeble bag with decent oil, a tad of balsamic and dry spices and herbs of your choice that have been cooking in the oil and vinegar. You slice the bread ang soak the top in a dinner plate of the good stuff and put it under the broiler for a minuteor two.

If you aren’t facing a drug test, sprinklings of poppy seeds made everythting better.

We cook gigantic amounts monthly, at the same time we roast and sauce the tomatoes on sale. Everything freezes quite well, but the rice is less on the tooth.

If American assholes are going to turn corn into fuel for Urban Assault Vehicles, with no green benefit (and corn fo fuel is stupid—try sugar you nitwits) and drive up the cost of basics globally with mindless (well, the cash is lining campaign pockets, even for the holier-than-thou) subsidies, buying the throwaways makes economic and gatronomic good sense.

Peppers Provencal

1/4 c. best quality olive oil
2 Tbsp. sweet butter
2 c. yellow onions, thinly sliced
2 red bell peppers, sliced very thin
1/2 tsp. herbes de Provence
salt and pepper
2 garlic cloves, finely minced
1/2 c. finely shredded basil leaves

1. Heat oil and butter together in a heavy skillet or saucepan until butter is melted. Add the onion and peppers; season with herbes de Provence and salt and pepper to taste. Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender, and lightly browned. Mixture should have a marmaladelike appearance.

2. Add garlic and basil and cook for another 5 minutes. Remove from the skillet and let cool to room temperature. Drain excess oil.

Can be served in several ways.
- Top a cracker w/ brie and add peppers provencal
- Use as accompaniment for grilled meat or chicken
- Use as filling in appetizer-sized tarts.

This is from The Silver Palate. I’ve generally made it as an appetizer (no tarts, though, just crackers), but it’s great w/ meat. Have this for dinner. Then follow w/ the cookies below. You’ll sleep well.

Powdered Sugar Cookies

1 c. powdered sugar
1 c. butter
2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 egg
1 tsp. vanilla

Cream butter and sugar. Add egg and vanilla; then stir in sifted dry ingredients. Roll into balls and press down w/ a cookie stamp. Bake until lightly browned.

This is simple family recipe. They melt in your mouth.

1 lb fresh pork
1 lb ground ham
Grind/mix them together

2 eggs
1 c milk
1 c cracker crumbs
1/2 c ketchup
2T chopped onions
prepared mustard to taste

Mix all ingredients together and bake at 300 for 1 hour

Sauce on top (this is what makes it yummy)
1/2 c brown sugar
2T vinegar
2T water

mix together and top your hot slice of ham loaf. Or you can put some on the ham loaf before you bake it I suppose. I rarely get to make this as oldest child was a no red meat person….

You di jasmine rice about one ride to onae and a half. You never make rice with water, you use stock. You soak one pond of dry beans, and progagly you soak the beans with dried gatlid, frsh parsley etc, because you intend to just pour the rice in. Let it go about 7/6 hour