Shallots??

[Amity 3]

It's like a goblet. Made of gold.

houses are made of gold in Switzerland?

 

[Tigger&Belle]

There's also a poem, The Lady of Shalott. Not sure if she eats potatoes and garlic.

 

[TurboKitty]

Be careful now.. is it the chalice with the palace that has the pellet with the poison...or is it the brew that is true??!

 

[ashjohnson80]

There's also a poem, The Lady of Shalott. Not sure if she eats potatoes and garlic.

Does she drink out of a chalice?

 

[Tigger&Belle]

Be careful now.. is it the chalice with the palace that has the pellet with the poison...or is it the brew that is true??!

Whoa, what are you smokin'?

Does she drink out of a chalice?

I'm pretty sure that she drinks beer and she's a fairy...what she drinks her beer out of has me in a quandary. I don't know what kind of a fairy drinks beer.

 

[ashjohnson80]

Whoa, what are you smokin'?



I'm pretty sure that she drinks beer and she's a fairy...what she drinks her beer out of has me in a quandary. I don't know what kind of a fairy drinks beer.

Oh! Maybe she has one of those beer hats!

 

[Tigger&Belle]

Oh! Maybe she has one of those beer hats!

Here she is, wild woman that she is... http://charon.sfsu.edu/TENNYSON/TENNLADY.HTML

 

[bananiem]

Y'all are just not right in the head.

 

[Amity 3]

Here she is, wild woman that she is... http://charon.sfsu.edu/TENNYSON/TENNLADY.HTML

I thought Tennyson was a man.

 

[TurboKitty]

Whoa, what are you smokin'?

Not smoking. Just trying to remember if I should take the chalice with the palace or the flagon with the dragon...

 

[Tigger&Belle]

Not smoking. Just trying to remember if I should take the chalice with the palace or the flagon with the dragon...

I vote for the chalice with the dragon!

 

[imsorry]

Well, back to reality, bummer. I put the shallot in the salad - it was delish!
But I would like to try that gold chalice thingy!!!!!!!!

 

[TurboKitty]

Well, back to reality, bummer. I put the shallot in the salad - it was delish!
But I would like to try that gold chalice thingy!!!!!!!!

Glad you liked it. I like to use shallots in delicate sauces, like a buerre blanc made with white zinfandel and served over chicken. Or, I used to when I could eat a buerre blanc, Nowadays, I think the butter in it would skyrocket my already high cholesterol!

 

[imsorry]

Glad you liked it. I like to use shallots in delicate sauces, like a buerre blanc made with white zinfandel and served over chicken. Or, I used to when I could eat a buerre blanc, Nowadays, I think the butter in it would skyrocket my already high cholesterol!

OMG - you are my twin! I love to cook with wine - I just was told Thursday night that my cholesterol is 243! Oh well- shallots in salad are good too!

Chicken Marsala is one of my favorites!!!!!!!!!!!

 

[imsorry]

What are we making today you ask? (well, you didn't, but this was fun so I shamelessly bumped it!)

Today is corned beef and cabbage, potatoes and carrots.

Any ideas how to spice it up?

 

[TurboKitty]

What are we making today you ask? (well, you didn't, but this was fun so I shamelessly bumped it!)

Today is corned beef and cabbage, potatoes and carrots.

Any ideas how to spice it up?

When I do corned beef with boiled veggies, it's a little different.

First I boil the beef for an hour- two if it's pretty big, with the enclosed packet of spices. Then I transfer the beef to a baking dish. Save the water! Then I slather on a mixture of dry mustard, dill weed, a little wasabi powder if I have it, horseradish, black pepper, and molasses (or brown sugar and just enough warm water to make a paste of it all) (It comes out to something like 1 or 2 TBSP mustard, 1/2 tsp dill weed 1/2 tsp wasabi , 1/2 TBSP horseradish, 1/2 TBSP black pepper and 1 1/2 TBSP molasses. It should be pretty thick and pastelike.) I coat the meat with that, cover with foil and bake at 250 for another hour or two. Uncover and bake at 350 for about 15 minutes to brown and crisp the top, if needed. I also boil the veggies in the saved water 20 to 30 minutes before I plan to serve.

 

[imsorry]

When I do corned beef with boiled veggies, it's a little different.

First I boil the beef for an hour- two if it's pretty big, with the enclosed packet of spices. Then I transfer the beef to a baking dish. Save the water! Then I slather on a mixture of dry mustard, dill weed, a little wasabi powder if I have it, horseradish, black pepper, and molasses (or brown sugar and just enough warm water to make a paste of it all) (It comes out to something like 1 or 2 TBSP mustard, 1/2 tsp dill weed 1/2 tsp wasabi , 1/2 TBSP horseradish, 1/2 TBSP black pepper and 1 1/2 TBSP molasses. It should be pretty thick and pastelike.) I coat the meat with that, cover with foil and bake at 250 for another hour or two. Uncover and bake at 350 for about 15 minutes to brown and crisp the top, if needed. I also boil the veggies in the saved water 20 to 30 minutes before I plan to serve.

OMG that sounds so delicious!! I want it for breakfast!!

 

[Tigger&Belle]

What are we making today you ask? (well, you didn't, but this was fun so I shamelessly bumped it!)

Today is corned beef and cabbage, potatoes and carrots.

Any ideas how to spice it up?

Wait, I thought it was pizza and spinach-straw night.

 

[imsorry]

Wait, I thought it was pizza and spinach-straw night.

That was last night! Didn't you notice I disappeared early

 

[Tigger&Belle]

That was last night! Didn't you notice I disappeared early

Well, I kind of disappeared last night.