Article: From the Daily Mail
Summary: Muslim guy and his buddy go to watch a game at their local bar in Texas. Halfway through the game, they decide to watch the rest at home so he orders a burger. The bartender delivers it in a container with the words "HAPPY SEPT. 11" written on it, with a plane flying towards the 11. The bartender and manager continue to be rude about it, and the customer goes home and writes a Yelp! review.
Muslims are some world-class whiners.
*
"How did they peg the chap as a Moose? Arab Christians and atheists look the same. And no serious Moose would be eating non halal hamburgers. Whatever was intended, the execution was wanting."
probably by the suicide vest.
*
"How did they peg the chap as a Moose?"
Must have been wearing that Blue Turban .... ROFLMAO ... I find this story to be one of the funniest things I've ever read.
*
I wonder if there was not an Muslim working in the kitchen who drew that because he was in fact happy about commemorating in his view a great successful strike at the Great Satan? If you are looking for anti-Islamist imagery, why would you think a drawing of one their to their minds greatest success would do it?
So the more I think of it, I suspect this was to be a little inside joke from one Muslim to another.
*
they can only survive in packs. When’s the last time you saw or heard of a muslim man and his family alone, cut off from any clan trying to make their own American Dream?
Never have, and never will. They’re a virus that is finding
amazing good luck and opportunity with their new enabling host, Christendom.
*
The punk was probably in there shooting his mouth off
about how Israel was behind 911. And all the “to watch the
Dallas Cowboys-New York Giants game” and “working near the
World Trade Center on 911” and the spiel about the loss
of 3000 people were just lies in an attempt to boost his
status as victim. Their religion is a cult of death yet
their defense is always as the victims.
Mr Ghalayani, you lie, it’s in your religion to do so.
*
As we say in Jersey, “fu*k em if they can’t take a joke”
*
Poor guy, what a trauma.
Member of the Church of the Perpetually offended.
*
Isn’t this sort of like tailoring a holiday message to someone’s religion, like saying “merry Christmas” to a Christian or “happy Hanukkah” to a Jew?
Since 9/11 was a day of joy and celebration for Moslems, why would “happy September 11th” be considered an insult?
On the flip side:
Unless he personally did something wrong which is not in the story, then the guy was right to complain.
*
I'm thinking that Mr. Ghalayani showed a hell of a lot more class than the dumb-shits in the bar.
*
This customer was a guy watching “America’s Team” play football while he drank beer with a friend. He’d been there before and spoke highly of the place even after being insulted. He was not some rag head burning our flag or looking for trouble.
I would have a beer with this Muslim fellow (and perhaps debate football and religion) before I’d sit down with some of the so-call FREE Republic folk here.
For crying out loud, the Muslim guy was the one talking about respect for 9/11 victims and what a tragedy were the events of that day. I don’t agree with his faith, but he sounds like a fine American.
*
It sounds like he was just minding his own business, enjoying a football game and ordering something to eat. He didn’t deserve to be singled out and insulted like that. I’m glad he held the restaurant accountable.
Showing posts with label tales from the meh side. Show all posts
Showing posts with label tales from the meh side. Show all posts
Thursday, September 15, 2011
Sunday, August 7, 2011
Tales From The Meh Side: 2nd Edition
Hi guys! As some of you know, last June I posted a bunch of quotes that didn't make us all want to secede from parts of the country. They were Freeper quotes about the Food Network channel, and they showed a humanizing side of the Free Republic crowd.
Since a lot of recent news has been really bringing out the worst in our Freeper friends, I decided to do another humanizing post, this one about recipes.
Enjoy!
Jalapeno Squash
4 c sliced yellow crook or zucchini
1 med onion, sliced thin
1 can cream of mushroom soup
salt and pepper, to taste
8 oz pepper jack cheese, sliced (use more if desired)
2/3 cup dry bread crumbs
Heat oven to 350. Mix squash, onion, soup, salt, and pepper. Place in sprayed 13x9 baking dish. Top with cheese, then crumbs. Bake 30 to 40 minutes, or until desired doneness. Let sit 10 minutes before serving.
*
Spicy Asian Beef or Chicken Salad
Torn leaf lettuce
sliced red onion
sliced radish
diced serrano pepper
Chopped tomato
Top with sliced roast beef cut into strips (I use the sandwich meat stuff at the grocery)
Or Roasted chicken (from the grocery deli) stripped off the bone and shredded.
Garnish with cilantro
And dressed with a dressing made of 3/4 Italian dressing Mixed with 1/4 Sriracha sauce.
*
RONALD REAGAN’S FAVE
CORNED BEEF HASH IN BELL PEPPERS Brown 3 med potatoes, lge onion in olive oil. Add 3 chp tomatoes, can corned beef, s/p, bit warm water. Simmer 20 min. PEPPERS Parboil tender/limp, trimmed whole bell peppers, salted water; drain. FINAL Fill peppers w/ corned beef. Bake 350 deg 20 min. Five min before done, drop raw egg on top, add black pepper, 1-2 tbl heavy cream. Bake egg set.
--- LOL, Sorry, couldn't resist.
*
Onion wine soup
Simmer 30 min 4 tbl melted butter, 5 lge chopped onions, 5 cups beef broth, 1/2 cup celery leaves, sliced potato. Blender-puree. Return to pan; blend in cup dry white wine, tbl vinegar, 2 tsp sugar. Simmer 5 min. Stir in cup light cream, s/p. Heat thoroughly but do not boil. Serve hot sprinkled w/ tbl minced parsley
*
Here’s a scrumptious authentic Monte Cristo
CURRANT JELLY SAUCE: Blender smooth 2/3 c currant jelly, tbl ea water, half ‘n half. Chill.
COMPOTE Combine your favorite fresh and canned fruits; chill well. Serve 1/2 cup per person.
BATTER Elec/mixer on low 2/3 cup water, small egg, 1/2 tea salt, 1/8 tea white/pepper, yellow food color. Add 2/3 cup flour,1 3/4 tea baking/powder; mix smooth. Chill. Covers 4 sandwiches.
SANDWICHES Make 4 sandwiches, layering oz each ham, Swiss, turkey slices. Cut into fourths; secure each quarter w/ toothpick.
FINAL Heat about 6” veg oil to 340 deg in deep fryer. Blanket sandwiches with Batter. Deep-fry golden, turn as needed. Remove to plate, take out picks, sprinkle w/ confectioners sugar while still hot.
SERVE with Fruit Compote and Currant Jelly Sauce alongside.
*
yummy on cheeseburgers or in a grilled cheese sandwich.
Bacon Jam
1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honey
Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.
*
Strawberry Soup
1 1/2 cups strawberries, diced
1 TBSP lemon juice, fresh squeezed!
2 TBSP lemon zest, fresh
2 eggs, beaten
1/2 cup granulated sugar
1 tbsp vanilla extract
1 quart buttermilk
strawberry ice cream
In large bowl, sprinkle strawberries with sugar, lemon juice and lemon zest. Add eggs, vanilla and buttermilk.
Pour mixture into the bowl of a 9-cup food processor. Add 1/2 cup ice cream and blend until liquid has become frothy, approximately 1-2 minutes. If you do not have a 9-cup processor, blend the soup in equal batches in smaller processor.
Transfer soup into large pitcher, cover and chill for a minimum of 4 hours.
Serve soup in tall thin beer glasses or champagne glasses and garnish with a small spoonful of strawberry ice cream, or perhaps mint and/or additional lemon zest if desired.
Note: you can use whole milk here if no buttermilk is available. Suggest compensating by adding a bit more ice cream. Buttermilk IS best for this.
Note: I prefer just 2 tsp of vanilla to a whole tablespoon.
*
“SALMON WITH TOO MUCH GINGER”
Ingredients:
* 1.2-1.5 lbs of fresh salmon filets
* 1 large chunk of fresh ginger (enough to cover the top of the salmon when shredded)
* honey
* Bottled Tamari or soy sauce
TIP: When buying salmon fillets, always buy from the tail up (virtually boneless that way). Have the fish guy remove the skin, which completely eliminates the disagreeable “fishy” smell produced by cooking with the skin on.
Peel the ginger and shred it into a bowl. Save the stringy remnants that don’t shred.
Pour a mix of honey and tamari sauce (to taste) into a pyrex baking dish and smear it around to cover the bottom of the dish. Pick up a handful of ginger shreds and squeeze the juices out into the mixture. Mix it in (use your hand).
Press each side of the salmon into the mixture to get it well coated. Then place it skin-side down on the dish.
Pour a little additional honey/tamari sauce onto to the salmon.
Spread the shredded ginger all over the salmon, enough to pretty much cover it. Place any leftover stringy ginger clumps around the side of the filet, but not on it.
Bake at 375 degrees for about 10 minutes, until ready.
Serves 2, but makes great next-day leftovers if you use more salmon.
Suggested side dishes:
Steamed asparagus, sprinkled with toasted sesame seeds.
Brown rice mixed with sauteed chopped scallions and mushrooms. Chopped red peppers are a nice touch also. Use canola oil or peanut oil to saute.
*
This makes a lot of sausage, but it can be frozen and used later.....
Italian Fennel Sausage
10-lbs ground pork
4-tbsp salt
2-tbsp paprika
2-tbsp garlic powder
3-tbsp fennel seed
2-tbsp anise seed
1-tsp white pepper
1-tsp black pepper
1-tsp chili peppers flakes
1/2-cup cold water
Combine all ingredients, mix well & stuff into hog casing.
*
Found another of my grandmother’s recipe boxes in some old boxes. Here is her baked bean recipe:
Easy Homemade Baked Beans with Bacon
Ingredients •Garlic (minced) - 1 clove
•Onion (chopped) - 1 cup
•Olive oil - 1 teaspoon
•Bacon - 6 slices
•Pinto beans - 2 cups
•Baked beans - 2 cups
•Red kidney beans - 2 cups
•Great Northern beans - 2 cups
•Garbanzo beans - 1 ½ cups
•Ketchup - ¾ cup
•Pepper - ½ teaspoon
•Worcestershire sauce - 2 tablespoons
•Yellow mustard - 1 tablespoon
•Molasses - ½ cup
•Packed brown sugar - ¼ cup
Procedure
Use canned beans for this homemade baked beans recipe. Take a large deep skillet and add olive oil. Cook the bacon slices in the skillet and cook until the slices turn brown. Then, drain out the liquid and reserve 2 tablespoons in the skillet. Crumble the bacon slices and place them in a large bowl. Then, saute chopped onion and garlic in the reserved drippings of bacon in the skillet. Once the onion slices become tender, drain out the excess liquid and add it to bacon in the bowl. Then, add crumbled bacon into the onion and garlic mixture. Combine pinto beans, northern beans, baked beans, kidney beans and garbanzo beans with bacon mixture. Stir to mix the ingredients properly. Then add ketchup, brown sugar, molasses, mustard, Worcestershire sauce and black pepper to the bacon mixture. Mix all the ingredients to combine well and then transfer the mixture to a casserole dish. Cover the dish and bake the mixture in the preheated oven for an hour.
*
Here's an all-American hotdog idea: Kimchi buffalo hot dog
2 hot dog buns
2 buffalo hot dogs
1/4 cup finely diced kimchi, mayo, and mustard
Grill the hotdogs for a couple of minutes until they are heated through. Warm up the buns alongside the hotdogs. Smear a little may and mustard on the buns, insert the hotdog into the bun and top with diced kimchi.
*
CHOCOLATE MACAROON RICE PUDDING
2 c. cooked rice
1 can sweetened condensed milk
1/2 c. dark chocolate (chips are fine)
1 vanilla bean
1 c. flake coconut
2 c. milk
Place all ingredients in a double boiler over simmering water. Stir occasionally. Cook until most of the liquid is absorbed and mixture is of pudding consistency. On a dry winter day Time may be 20 min or in the wet summer may take 30-40min. May add a shot of rum. Serve warm or cold.
*
Lettuce with Mushrooms recipe
Ingredients:
3 cups of sliced mushrooms.
1 small leek, thinly sliced.
1 small clove garlic, finely chopped.
2 tablespoons of vegetable oil.
1 tablespoon of white wine vinegar.
½ teaspoon of salt.
½ teaspoon of dry mustard.
Pinch of pepper.
1 firm head of lettuce, about 1 lb, coarsely shredded.
Directions:
In a skillet over medium heat, cook and stir the mushrooms, leek and garlic in the vegetable oil, until the mushrooms are tender.
Stir in the white wine vineger, salt, mustard and pepper.
Add the shredded lettuce.
Cover and simmer just until lettuce is wilted (about 5 minutes).
Toss, then serve immediately.
*
Navy Bean or Other White bean Soup
1 ham bone
4-6 strips of bacon, chopped
6 cups chicken broth
2 cloves garlic, minced
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1/4 teaspoon ground black pepper
2 teaspoons fresh or 1 teaspoon dried parsley
2 teaspoons seasoning blend (I like spicy Mrs. Dash, but use a blend you like)
2 cans (15 ounces each) Navy beans or other white beans, drained and rinsed*
1 cup diced ham, optional
salt and pepper, to taste
Cook the bacon in the bottom of a large stock pot until it gets to the translucent stage. Add onion, garlic, and celery and sauté until the onion is translucent.
Add the chicken broth, the ham bone, and the remaining vegetables, beans, and seasonings. Bring to a boil. Reduce heat, cover, and simmer for about an hour or so.
Remove ham bone and cut or pull off all meat from the bone and chop it up. Skim any fat off of the top of the soup.
I like to remove about 1 cup or so of the soup and either mash it up or put in my blender, and then add it back to the soup to thicken it a bit along with the ham. I let it simmer for perhaps 20-30 minutes more if we can wait that long.
This should serve about 8 to 10.
For a variation, I have also added other veggies to the pot such as corn, mixed veggies, or just about any leftover veggies I have in the house. One time I made it I even threw in some zucchini along with the ham.
*
I love green tomato relish. Here is one my ancestors made for years - and the card is very hard to read, now. (Hope I get it all right, as it is delicious!)
1 peck green tomatoes
15 medium onions
5 green peppers
5 red peppers
Chop fine and put through coarse food chopper
1 handful salt (maybe a tablespoon or two?)
Cover with boiling water boil a few minutes and drain
6 T. cornstarch
1 quart cider vinegar
3 pints sugar
1 med. bottle of French prepared mustard
Add this to vegetables, and cook until thick, stirring constantly. Use sterile jars and seal with parafin.
Since a lot of recent news has been really bringing out the worst in our Freeper friends, I decided to do another humanizing post, this one about recipes.
Enjoy!
Jalapeno Squash
4 c sliced yellow crook or zucchini
1 med onion, sliced thin
1 can cream of mushroom soup
salt and pepper, to taste
8 oz pepper jack cheese, sliced (use more if desired)
2/3 cup dry bread crumbs
Heat oven to 350. Mix squash, onion, soup, salt, and pepper. Place in sprayed 13x9 baking dish. Top with cheese, then crumbs. Bake 30 to 40 minutes, or until desired doneness. Let sit 10 minutes before serving.
*
Spicy Asian Beef or Chicken Salad
Torn leaf lettuce
sliced red onion
sliced radish
diced serrano pepper
Chopped tomato
Top with sliced roast beef cut into strips (I use the sandwich meat stuff at the grocery)
Or Roasted chicken (from the grocery deli) stripped off the bone and shredded.
Garnish with cilantro
And dressed with a dressing made of 3/4 Italian dressing Mixed with 1/4 Sriracha sauce.
*
RONALD REAGAN’S FAVE
CORNED BEEF HASH IN BELL PEPPERS Brown 3 med potatoes, lge onion in olive oil. Add 3 chp tomatoes, can corned beef, s/p, bit warm water. Simmer 20 min. PEPPERS Parboil tender/limp, trimmed whole bell peppers, salted water; drain. FINAL Fill peppers w/ corned beef. Bake 350 deg 20 min. Five min before done, drop raw egg on top, add black pepper, 1-2 tbl heavy cream. Bake egg set.
--- LOL, Sorry, couldn't resist.
*
Onion wine soup
Simmer 30 min 4 tbl melted butter, 5 lge chopped onions, 5 cups beef broth, 1/2 cup celery leaves, sliced potato. Blender-puree. Return to pan; blend in cup dry white wine, tbl vinegar, 2 tsp sugar. Simmer 5 min. Stir in cup light cream, s/p. Heat thoroughly but do not boil. Serve hot sprinkled w/ tbl minced parsley
*
Here’s a scrumptious authentic Monte Cristo
CURRANT JELLY SAUCE: Blender smooth 2/3 c currant jelly, tbl ea water, half ‘n half. Chill.
COMPOTE Combine your favorite fresh and canned fruits; chill well. Serve 1/2 cup per person.
BATTER Elec/mixer on low 2/3 cup water, small egg, 1/2 tea salt, 1/8 tea white/pepper, yellow food color. Add 2/3 cup flour,1 3/4 tea baking/powder; mix smooth. Chill. Covers 4 sandwiches.
SANDWICHES Make 4 sandwiches, layering oz each ham, Swiss, turkey slices. Cut into fourths; secure each quarter w/ toothpick.
FINAL Heat about 6” veg oil to 340 deg in deep fryer. Blanket sandwiches with Batter. Deep-fry golden, turn as needed. Remove to plate, take out picks, sprinkle w/ confectioners sugar while still hot.
SERVE with Fruit Compote and Currant Jelly Sauce alongside.
*
yummy on cheeseburgers or in a grilled cheese sandwich.
Bacon Jam
1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honey
Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.
*
Strawberry Soup
1 1/2 cups strawberries, diced
1 TBSP lemon juice, fresh squeezed!
2 TBSP lemon zest, fresh
2 eggs, beaten
1/2 cup granulated sugar
1 tbsp vanilla extract
1 quart buttermilk
strawberry ice cream
In large bowl, sprinkle strawberries with sugar, lemon juice and lemon zest. Add eggs, vanilla and buttermilk.
Pour mixture into the bowl of a 9-cup food processor. Add 1/2 cup ice cream and blend until liquid has become frothy, approximately 1-2 minutes. If you do not have a 9-cup processor, blend the soup in equal batches in smaller processor.
Transfer soup into large pitcher, cover and chill for a minimum of 4 hours.
Serve soup in tall thin beer glasses or champagne glasses and garnish with a small spoonful of strawberry ice cream, or perhaps mint and/or additional lemon zest if desired.
Note: you can use whole milk here if no buttermilk is available. Suggest compensating by adding a bit more ice cream. Buttermilk IS best for this.
Note: I prefer just 2 tsp of vanilla to a whole tablespoon.
*
“SALMON WITH TOO MUCH GINGER”
Ingredients:
* 1.2-1.5 lbs of fresh salmon filets
* 1 large chunk of fresh ginger (enough to cover the top of the salmon when shredded)
* honey
* Bottled Tamari or soy sauce
TIP: When buying salmon fillets, always buy from the tail up (virtually boneless that way). Have the fish guy remove the skin, which completely eliminates the disagreeable “fishy” smell produced by cooking with the skin on.
Peel the ginger and shred it into a bowl. Save the stringy remnants that don’t shred.
Pour a mix of honey and tamari sauce (to taste) into a pyrex baking dish and smear it around to cover the bottom of the dish. Pick up a handful of ginger shreds and squeeze the juices out into the mixture. Mix it in (use your hand).
Press each side of the salmon into the mixture to get it well coated. Then place it skin-side down on the dish.
Pour a little additional honey/tamari sauce onto to the salmon.
Spread the shredded ginger all over the salmon, enough to pretty much cover it. Place any leftover stringy ginger clumps around the side of the filet, but not on it.
Bake at 375 degrees for about 10 minutes, until ready.
Serves 2, but makes great next-day leftovers if you use more salmon.
Suggested side dishes:
Steamed asparagus, sprinkled with toasted sesame seeds.
Brown rice mixed with sauteed chopped scallions and mushrooms. Chopped red peppers are a nice touch also. Use canola oil or peanut oil to saute.
*
This makes a lot of sausage, but it can be frozen and used later.....
Italian Fennel Sausage
10-lbs ground pork
4-tbsp salt
2-tbsp paprika
2-tbsp garlic powder
3-tbsp fennel seed
2-tbsp anise seed
1-tsp white pepper
1-tsp black pepper
1-tsp chili peppers flakes
1/2-cup cold water
Combine all ingredients, mix well & stuff into hog casing.
*
Found another of my grandmother’s recipe boxes in some old boxes. Here is her baked bean recipe:
Easy Homemade Baked Beans with Bacon
Ingredients •Garlic (minced) - 1 clove
•Onion (chopped) - 1 cup
•Olive oil - 1 teaspoon
•Bacon - 6 slices
•Pinto beans - 2 cups
•Baked beans - 2 cups
•Red kidney beans - 2 cups
•Great Northern beans - 2 cups
•Garbanzo beans - 1 ½ cups
•Ketchup - ¾ cup
•Pepper - ½ teaspoon
•Worcestershire sauce - 2 tablespoons
•Yellow mustard - 1 tablespoon
•Molasses - ½ cup
•Packed brown sugar - ¼ cup
Procedure
Use canned beans for this homemade baked beans recipe. Take a large deep skillet and add olive oil. Cook the bacon slices in the skillet and cook until the slices turn brown. Then, drain out the liquid and reserve 2 tablespoons in the skillet. Crumble the bacon slices and place them in a large bowl. Then, saute chopped onion and garlic in the reserved drippings of bacon in the skillet. Once the onion slices become tender, drain out the excess liquid and add it to bacon in the bowl. Then, add crumbled bacon into the onion and garlic mixture. Combine pinto beans, northern beans, baked beans, kidney beans and garbanzo beans with bacon mixture. Stir to mix the ingredients properly. Then add ketchup, brown sugar, molasses, mustard, Worcestershire sauce and black pepper to the bacon mixture. Mix all the ingredients to combine well and then transfer the mixture to a casserole dish. Cover the dish and bake the mixture in the preheated oven for an hour.
*
Here's an all-American hotdog idea: Kimchi buffalo hot dog
2 hot dog buns
2 buffalo hot dogs
1/4 cup finely diced kimchi, mayo, and mustard
Grill the hotdogs for a couple of minutes until they are heated through. Warm up the buns alongside the hotdogs. Smear a little may and mustard on the buns, insert the hotdog into the bun and top with diced kimchi.
*
CHOCOLATE MACAROON RICE PUDDING
2 c. cooked rice
1 can sweetened condensed milk
1/2 c. dark chocolate (chips are fine)
1 vanilla bean
1 c. flake coconut
2 c. milk
Place all ingredients in a double boiler over simmering water. Stir occasionally. Cook until most of the liquid is absorbed and mixture is of pudding consistency. On a dry winter day Time may be 20 min or in the wet summer may take 30-40min. May add a shot of rum. Serve warm or cold.
*
Lettuce with Mushrooms recipe
Ingredients:
3 cups of sliced mushrooms.
1 small leek, thinly sliced.
1 small clove garlic, finely chopped.
2 tablespoons of vegetable oil.
1 tablespoon of white wine vinegar.
½ teaspoon of salt.
½ teaspoon of dry mustard.
Pinch of pepper.
1 firm head of lettuce, about 1 lb, coarsely shredded.
Directions:
In a skillet over medium heat, cook and stir the mushrooms, leek and garlic in the vegetable oil, until the mushrooms are tender.
Stir in the white wine vineger, salt, mustard and pepper.
Add the shredded lettuce.
Cover and simmer just until lettuce is wilted (about 5 minutes).
Toss, then serve immediately.
*
Navy Bean or Other White bean Soup
1 ham bone
4-6 strips of bacon, chopped
6 cups chicken broth
2 cloves garlic, minced
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1/4 teaspoon ground black pepper
2 teaspoons fresh or 1 teaspoon dried parsley
2 teaspoons seasoning blend (I like spicy Mrs. Dash, but use a blend you like)
2 cans (15 ounces each) Navy beans or other white beans, drained and rinsed*
1 cup diced ham, optional
salt and pepper, to taste
Cook the bacon in the bottom of a large stock pot until it gets to the translucent stage. Add onion, garlic, and celery and sauté until the onion is translucent.
Add the chicken broth, the ham bone, and the remaining vegetables, beans, and seasonings. Bring to a boil. Reduce heat, cover, and simmer for about an hour or so.
Remove ham bone and cut or pull off all meat from the bone and chop it up. Skim any fat off of the top of the soup.
I like to remove about 1 cup or so of the soup and either mash it up or put in my blender, and then add it back to the soup to thicken it a bit along with the ham. I let it simmer for perhaps 20-30 minutes more if we can wait that long.
This should serve about 8 to 10.
For a variation, I have also added other veggies to the pot such as corn, mixed veggies, or just about any leftover veggies I have in the house. One time I made it I even threw in some zucchini along with the ham.
*
I love green tomato relish. Here is one my ancestors made for years - and the card is very hard to read, now. (Hope I get it all right, as it is delicious!)
1 peck green tomatoes
15 medium onions
5 green peppers
5 red peppers
Chop fine and put through coarse food chopper
1 handful salt (maybe a tablespoon or two?)
Cover with boiling water boil a few minutes and drain
6 T. cornstarch
1 quart cider vinegar
3 pints sugar
1 med. bottle of French prepared mustard
Add this to vegetables, and cook until thick, stirring constantly. Use sterile jars and seal with parafin.
Tuesday, June 28, 2011
Food Network posts
Jackson Herring asked me to post something that doesn't make him want to put his head through a wall, and since he's my #1 fan, I agreed. I thought to myself, "What magical force could bring together the commenters on FreeRepublic, and a girl who was once naively liberal enough to vote for Carol Mosley Braun in the 2004 primary?" (That girl was me, by the way. Not Jackson Herring. I hope.)
The answer is Food Network. So come read about how Guy Fieri is a tool, Racheal Ray's voice is annoying, and Giada has boobs. I'm not saying I agree with all of these quotes, of course; I just thought this would be humanizing.
But remember, guys, I'm still a divider, not a uniter.
Fieri (pronounced Fi-et-ti)
Which ALWAYS struck me as pretentious as the sunglasses on the back of the head. This guys is a sels-centered tool.
And he cooks nothing any of us couldn’t.
*
"His show is great and really showcases old-fashioned diners."
The show would be better without him. :)
*
"The problem with Giada is that she smiles too much. If she lived in Italy, she’d be locked up in a mental institution."
There is not problem with Giada that I couldn’t overlook.
*
I love to cook. I must have 100 cookbooks. None of them have a recipe for brain sugery, but lately they are treated as if they can do it. "I don't see your personality in this dish" Gimme a break. How does it taste. Cook and shut up.
*
Every time we see [Fieri], wifey and I wonder how long it takes him to decorate and fluff himself each morning.
*
""As single man, I ask, is there any batchelor out there who would not eagerly spend open evenings listening and watching Sandra Lee slink around their kitchen?"
"As a single man, she can slink around my kitchen any time, but I'll do the cooking."
Maybe since I am a woman I am immune to Sandra’s looks and only see the bat poop crazy in her eyes. She looks like the type that if you didn’t call her back when you said you would, she would calmly come over to your house and burn it down.
*
I once joked that I made my very own Sandra Lee cookbook by taping the back of several Hamburger Helper boxes to a Boone’s Farm catalog.
*
"Anthony Bourdain’s show was pretty funny"
I would punch Anthony Bourdain just on general priciples, and he wounldn’t have to say a word.
*
"Ray's dog might have to be put down due to him attacking people"
I would be doing all I could to be put down if I had to live with Rachael Ray.
*
What drives me absolutely crazy is on her 30 Minute Meals show she goes to the pantry, cupboard, refigerator and insists on trying to get every possible ingredient she needs and stacks everything in her arms before taking it over to the preparation area. Rachel! it's okay if you get two or three items at a time! instead of all 20 at once! It's not like the pantry is 5 miles away!
And Jackson, let me know if you're just not a Food Network fan, making this post largely irrelevant.
The answer is Food Network. So come read about how Guy Fieri is a tool, Racheal Ray's voice is annoying, and Giada has boobs. I'm not saying I agree with all of these quotes, of course; I just thought this would be humanizing.
But remember, guys, I'm still a divider, not a uniter.
Fieri (pronounced Fi-et-ti)
Which ALWAYS struck me as pretentious as the sunglasses on the back of the head. This guys is a sels-centered tool.
And he cooks nothing any of us couldn’t.
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"His show is great and really showcases old-fashioned diners."
The show would be better without him. :)
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"The problem with Giada is that she smiles too much. If she lived in Italy, she’d be locked up in a mental institution."
There is not problem with Giada that I couldn’t overlook.
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I love to cook. I must have 100 cookbooks. None of them have a recipe for brain sugery, but lately they are treated as if they can do it. "I don't see your personality in this dish" Gimme a break. How does it taste. Cook and shut up.
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Every time we see [Fieri], wifey and I wonder how long it takes him to decorate and fluff himself each morning.
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""As single man, I ask, is there any batchelor out there who would not eagerly spend open evenings listening and watching Sandra Lee slink around their kitchen?"
"As a single man, she can slink around my kitchen any time, but I'll do the cooking."
Maybe since I am a woman I am immune to Sandra’s looks and only see the bat poop crazy in her eyes. She looks like the type that if you didn’t call her back when you said you would, she would calmly come over to your house and burn it down.
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I once joked that I made my very own Sandra Lee cookbook by taping the back of several Hamburger Helper boxes to a Boone’s Farm catalog.
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"Anthony Bourdain’s show was pretty funny"
I would punch Anthony Bourdain just on general priciples, and he wounldn’t have to say a word.
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"Ray's dog might have to be put down due to him attacking people"
I would be doing all I could to be put down if I had to live with Rachael Ray.
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What drives me absolutely crazy is on her 30 Minute Meals show she goes to the pantry, cupboard, refigerator and insists on trying to get every possible ingredient she needs and stacks everything in her arms before taking it over to the preparation area. Rachel! it's okay if you get two or three items at a time! instead of all 20 at once! It's not like the pantry is 5 miles away!
And Jackson, let me know if you're just not a Food Network fan, making this post largely irrelevant.
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