Poor bird at the top. Looks chillyIt's Wingsday!
Photo by Ben Kuropat (Provincetown Photography Page on Facebook)
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Photo by Kathy Alcott (Provincetown Photography Page on Facebook)
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Nice to see you, Tyler. Thanks for the "Like"Poor
Poor bird at the top. Looks chilly
but beautiful photos Joolz!
Is that Molly Stevens red wine braised ribs. The pot looks like mine when I do them. In any event, Braised short ribs are Gods way of proving he loves us.Enjoy Tuesday!
Braised shortribs served over creamy polenta (grits for us Southern folk) last night.
A rich and comforting meal. Deeeelish!
Is that Molly Stevens red wine braised ribs. The pot looks like mine when I do them. In any event, Braised short ribs are Gods way of proving he loves us.
I will have to disagree about the grits. But can't do the texture. Her own sons don't eat it so I know it's not just a Northern thingYou know, it's been so long since I looked at a recipe for braised short ribs that I don't even remember where the one I use comes from.
If you've never had em with grits you should try it. They complement each other beautifully. I make mine with 1/2 water and 1/2 milk for extra creaminess and then add a smoked gouda at the end for depth of flavor. And lots of garlic.
I will have to disagree about the grits. But can't do the texture. Her own sons don't eat it so I know it's not just a Northern thing
My mother-in-law has tried grits on me from here to Sunday and back. I have given them the good college try.
I like them over Mash tators or orzo.I will have to disagree about the grits. But can't do the texture. Her own sons don't eat it so I know it's not just a Northern thing
My mother-in-law has tried grits on me from here to Sunday and back. I have given them the good college try.
I have tried with gravy, with salt and pepper, with jelly, with jam, sugar and butter.Creamy how I make em. If you follow the box recipe by simply adding water and salt, they're not worth 2 hoots.
You'd like mine. Even my mother-in-law, a dyed in the wool Mainer loves my grits.
Read my edit how I make em.
My mother-in-law has been making grits since she was a kid. She's in her late seventies, she knows how to make them. Her husband eats them and her sister eats them and they enjoy it.Maybe she doesn't cook em long enough. 45 min minimum and keep adding liquid til fully absorbed.
Creamy how I make em. If you follow the box recipe by simply adding water and salt, they're not worth 2 hoots.
You'd like mine. Even my mother-in-law, a dyed in the wool Mainer loves my grits.
Read my edit how I make em.
I have tried with gravy, with salt and pepper, with jelly, with jam, sugar and butter.
I have tried. I have really tried because I wanted to make her happy but can't do the texture.
My mother-in-law has moved on from trying to make me eat them and I have as well.
In the South where they're from they do.Muse, grits are not cereal!! Jelly, jam and sugar have NO business being put on grits.
Grits is a savory dish once tasted when done right goes with damn near any main course.