A.J.'s Fat-Free, Calorie-Free Roasted Chicken Bisque
This works for any poultry or meat. just substitute lobster, turkey, crab, duck or lamb stock with the equal amount of the critter used to develop the stock. Or mix and match for a quilted flavor. :-)
Christmas is Coming!
A.J. Plays Soccer?
I've joined a winter indoor soccer league. This might seem random to some. But, to others, I know this will come as no surpirse. I've got deft skillz. I run like a nigerian with a cracker in his hand and I'm swift like a lemon. Purple monkey telephone, I can play some soccer. I named our team "The Hindenburgs" and picked the logo. We've yet to see it on the silk-screen but hopefullly it will maintain enough detail so as not to be confused with Ron Jeremy.
Here's a photo:
Here's a photo:
Spiced Wild Rice and Bacon "Stuffing"
8 ounces thick-cut smoked bacon
1 large white onion, finely diced
3 cloves garlic, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 tablespoon fresh thyme
4 tablespoon extra creamy butter
2 cups wild rice, washed
2 teaspoons ground nutmeg
2 teaspoons ground coriander
1 teaspoons ground cinnamon
4 cups chicken or turkey stock
Slice bacon into 1/4" thick (bite-size) chunks. Render bacon on medium heat. Add onion, garlic, butter, carrots and thyme and sweat on medium heat 5-7 minutes. Add rice, simmer 5-10 minutes. Add stock and remaining spices. Simmer on low/med heat for 1 hour or until rice is firm, not mushy or crunchy.
Remove from heat, let stand 10 minutes stirring occasionally to release steam and serve. Or stuff if you're a stuffer...
1 large white onion, finely diced
3 cloves garlic, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 tablespoon fresh thyme
4 tablespoon extra creamy butter
2 cups wild rice, washed
2 teaspoons ground nutmeg
2 teaspoons ground coriander
1 teaspoons ground cinnamon
4 cups chicken or turkey stock
Slice bacon into 1/4" thick (bite-size) chunks. Render bacon on medium heat. Add onion, garlic, butter, carrots and thyme and sweat on medium heat 5-7 minutes. Add rice, simmer 5-10 minutes. Add stock and remaining spices. Simmer on low/med heat for 1 hour or until rice is firm, not mushy or crunchy.
Remove from heat, let stand 10 minutes stirring occasionally to release steam and serve. Or stuff if you're a stuffer...
Ice Cream Girl
tiger stripped memory of a face
black eyes
seems awkward I'd be thinkin of you
yogurt in the waffle cone today
soft hands
thank you have a nice day I hope you guess
I mean more than I say with that
soft lips
licking the excess thanks to you
black eyes
seems awkward I'd be thinkin of you
yogurt in the waffle cone today
soft hands
thank you have a nice day I hope you guess
I mean more than I say with that
soft lips
licking the excess thanks to you
Typical Night at the OVI
We go to a certain pub so often some people call us "the furniture." The first Friday in November was just another one of those nights.
16:32:31 on 11/13/05
by liz -
Restaurants -
Chiboust Fun on Friday Night
The first Friday in November brought serendipity and, frankly, a bit of a hangover. The evening began at Chiboust, the adorable French bistro in Tarrytown.
16:06:03 on 11/13/05
by liz -
Restaurants -
Halloween — Really!
Here was our favorite costume.
We handed out Snickers and Kit Kats and blasted a scary track from the speakers on the porch.
Kids were terrified.
Crabtree's Kittle House Has Food Like This.....
22:38:38 on 11/01/05
by liz -
Restaurants -
