For lunch today, two of Maria Von Trapp's favorite things: schnitzel with noodles.

You know, it was in the 70s and sunny yesterday here in Gainesville..

Holy smokes, GA's stew looks delish! Also extremely appealing given the non-stop snow/blustery winter conditions.


There is one final butter tart leftover from a lunch meeting today. It is staring me down hard. I already ate one today

we nominate GA to start a my recipe thread.
that tart had it coming

Yeah seriously, can you guys take a break from fighting over GA to put up some recipes?

Thank you muchly!

I'd take a picture of last night's stir fry if any was left (burp!). Sirloin tip was on a good sale so I stir fired it with ginger, garlic, red pepper flakes, yellow onion, broccoli (peeled stems cooked longer than the florets), red bell pepper, and the awesomely cheap asparagus I bought a few days ago. Instead of the usual brown rice I make with this I sautéed onion in butter and safflower oil and with that I cooked arborio in chicken stock. Kind of an East meets West combo.

Tonight is a dish that I make on a regular basis: Rapini with (turkey) sweet Italian sausage and penne pasta. The rapini is first parboiled and then sautéed in olive oil and garlic with a bit of anchovy added for sweetness to balance out the bitterness of the rapini. Being lazy I will use anchovy paste tonight.

I'm happy to share recipes so feel free to shoot me a PM for any of them. Although, like I said, most of what I make is simple enough that you can probably figure out how to do it just from the photo!

epicurious.com is a great source of ideas. When I go there for ideas I usually end up modifying the recipes, but some of the food combination ideas are really good and I wouldn't have never thought of them on my own. I also go there when i have ingredients X, Y, and Z that need to be used ASAP or if I am thinking that X and Y and Z would be a good taste combination and I want to look at some ideas that others have tried.

Thanks for the link!

Here's a recipe of mine that I just made for everyone at team camp:

Breakfast rice:

Olive oil (or butter)
1 cup uncooked rice (I used cal-rose sushi style, but any will work. Try basmati)
1 c apple juice
.5-.75 c water
Honey
Cinnamon (or clove, nutmeg, other spices)
Fruit: raisins, dates, bananas, apples...

Coat the bottom of a pot with olive oil, heat over medium-high. Add rice, toast until it becomes fragrant (nutty). Add apple juice and water, cover, bring to a low boil, reduce heat and simmer. After ~5 minutes, add a bunch of honey and some cinnamon, stir. When the rice is about 75% of the way there and only a little liquid is left, you can (but don't have to) add .25-.5 c milk for a creamier consistency. Continue to simmer until finished; my test is to get a spoonful and turn it sideways to drip back into the pot - when it takes a while to slide off the spoon, it's ready. Add fruit within the last few minutes. The whole process usually takes about 30-40 minutes. I like to make huge batches and store in the fridge for the week.

I friend gave my wife and I a cookbook from this place:

https://www.noma.dk/

Gathering the ingredients might be a problem.

Saturday was pretty terrible out weather-wise, so I spent the morning on the trainer and the afternoon cooking a whole chicken and making stock. Sunday my teammate came over after the ride and we had this:



Chicken soup with bulgur, leeks, and carrots. Also lots of lemon juice, garlic, parsley, thyme, and some chives.

was reading about them recently.

hmm ill start posting a few dinners since the cameras usually out.

from a bits ago, autumn latkes (squash, beets and sweet potatos)

Just fried up some onions and peppers with salt, pepper and a dash of brown sugar.
Added some finely chopped garlic and carne asada a little later, with a couple pinches of cumin.

Threw it down with some homemade tortillas and a bowl of beans with cheese on the side.

Nomnomnomnomnomnom

Last night I made polenta. To top it I sautéed kale and ****ake mushrooms with pancetta and garlic in olive oil. Very yum. The kale gets boiled for about 4 to 5 minutes beforehand.

Seriously BF censorbot? ****ake mushrooms?

That looks great. Unfortunately for me my wife hates beets and I LOVE them.

About one year ago I was visiting my vegetarian (not vegan) sister in Chicago and I made a dish with sautéed beet greens and goat cheese. It would have been the double whammy for my dearly beloved wife: she HATES beets and goat cheese. Fortunately she wasn't there, but everyone that was raved about it.

I guess so. WTF?

****ake.

Hilarious.

6 oz chicken breast, 1/2 dozen brussels sprouts, 1/2 cup of oatmeal (don't ask, I just felt like it), and now a dram or two of Laphroaig.

I'll stop at the double. Although I'm still 170#, I'm a friggin' light weight when it comes to the scotch, apparently.

That's funny. I get nanny filtered for talking about a type of mushroom, but friggin' gets through.

Any left?

Can I come over?

I love that stuff.

I might have to pour myself a johnny walker black on the rocks in a lil bit after reading about scotch

EDIT: its spelled johnnie. weird.

1/2 a bottle. I've also got a really nice Speyside and something else that says something about being 18 years old and single, and I don't think it's a mail order bride .