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This entry was posted on December 2, 2014 at 1:27 pm and is filed under photo. You can subscribe via RSS 2.0 feed to this post's comments. Both comments and pings are currently closed.
December 2, 2014 at 1:42 pm
Eva Logue quote
December 3, 2014 at 3:10 am
Not a good gingerbread house.
Cheers
December 3, 2014 at 10:46 am
minicapt,
It is better than any I’ve made. My walls tend to collapse.
December 3, 2014 at 6:43 am
December 3, 2014 at 10:44 am
Gnu,
I so love Fats Waller and I love Christmas music. You’ve hit them both here!
December 3, 2014 at 6:47 am
December 3, 2014 at 10:47 am
Gnu,
Somehow Bruce changes the culture of Christmas music, not bad, just different.
December 3, 2014 at 6:57 am
December 3, 2014 at 10:58 am
Gnu,
What’s with that hat?
Excellent BB song, and I love all the different instruments.
December 3, 2014 at 6:58 am
December 3, 2014 at 11:04 am
Gnu,
When I was in high school, Dionne was on the top ten so many times. I really liked those songs, the Bacharach ones. Too bad she’s not played much anymore.
December 3, 2014 at 7:04 am
December 3, 2014 at 11:13 am
Gnu,
You did it again with a great video. You know how much of a Fats fan I am!!
Love the eyebrows!
December 3, 2014 at 7:16 pm
Borscht Recipe
• Prep time: 20 minutes
• Cook time: 2 hours, 30 minutes
• Yield: Serves 6.
Ingredients
• 8 cups beef broth or beef stock*
• 1 pound slice of bone-in beef shank with a lot of meat
• 1 large onion, peeled, quartered
• 4 large beets, peeled, chopped
• 4 carrots, peeled, chopped
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 2 cups thinly sliced cabbage
• 3/4 cup chopped fresh dill
• 3 Tbsp red wine vinegar
• 1 cup sour cream
• Salt and freshly ground black pepper to taste
*Use gluten-free broth if you are cooking gluten-free
Method
1 Put 4 cups of the beef broth, shank, and quartered onion in a large pot and bring to a boil. Lower the heat to a simmer, cover and cook until the meat is falling-off-the-bone tender, about 1 hour 30 minute
s.
2 Remove the meat from the pot. Remove any bone, connective tissue, and excess fat. Chop up the meat, place in a bowl, and chill in the refrigerator. Let the broth cool at room temperature, then transfer to the refrigerator and let chill until cold—4 hours to up to a day
3 When the broth is chilled, any fat will have risen to the top and solidified. Remove and discard this fat. Return the pot to the stove and add the remaining broth, the carrots, beets, and the diced potato. Bring to a boil, lower the heat to a low simmer, cover and simmer for 30 minutes, or until the vegetables are tender
.
4 Add the chopped meat to the pot, the sliced cabbage, and a half cup of the fresh dill. Cook for another 15 minutes or so, until the cabbage is cooked through. Add the vinegar and season to taste with salt and freshly ground black pepper.
Serve ladled into bowls with a dollop of sour cream and a sprinkling of fresh dill.
December 3, 2014 at 7:30 pm
Gnu,
Sadly I am not a fan of beets. I have tried borscht a couple of times, but it not a favorite. I suspect beet lovers might like this one as i does sound tasty.
December 3, 2014 at 7:18 pm
Carbonnade Beef and Beer Stew Recipe
• Prep time: 15 minutes
• Cook time: 3 hours, 30 minutes
• Yield: Serves 6.
You are trying to achieve a sweet and sour flavor with this stew. So, you can swap out the sugar for tomato paste and you can use cider vinegar instead of mustard if you want. You can also brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter. You can also use a couple slices of bread, instead of adding flour, to thicken the stew.
Ingredients
• 3 1/2 lbs chuck roast, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 4 Tbsp butter
• 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
• 3 Tbsp all-purpose flour
• 1 1/2 cups chicken or beef broth
• 1 1/2 cups (12 oz bottle) Belgian beer
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 Tbsp whole grain mustard
• 1 Tbsp brown sugar
Method
1 Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.
2 Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for
2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.
3 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.
Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew
.
=========================================================
December 3, 2014 at 7:27 pm
Gnu,
Stew is about the best winter food around, especially beef stew. I have copied this for my files. I just need a crusty bread!