29 May 2009
28 May 2009
How many Jack Russels do you have if you bury 4 bodies? I guess 4 heads?
19 May 2009
For salsa, just combine and let flavors meld for about 30 minutes or more. A great item to make a day ahead.
For tacos, heat oil in a non-stick pan.
18 May 2009
14 May 2009
12 May 2009
Also I wanted to let you know that I got a Flat Screen LCD TV. I am pumped!! No, I did not get cable. I knew you were going to ask that. I did however get a fabulous flat antenna so I hope that baby pulls me some mega channels. If not, I will survive. It will be sort of odd if I get more channels because I am so used to watching "that's so raven", "Hannah Montana", and "the suite life of zac and cody" while getting ready on Saturday mornings. Speaking of Saturday mornings, I met up with my bro and nephew this past Saturday morning and we took a fast jet to the plains of the Serengeti and the wilds of China. Isn't it grand to be jet setter like yours truly? I will post pictures of our grand and extremely short trip either today or tomorrow depending on how the mood strikes. I also wanted to let you know that I am sorry for the lack of recipes lately. My goal was 2 to 3 a week and it looks like I am not going to get anywhere near the quota. It's because I have been a lazy sack o' shiz these past 2 weeks and have been eating out almost exclusively. So now cooking=no pictures= no recipes. I am going try and stop this vicious cycle though so I can hope to provide you with some great new recipes soon. Also in the works is Dip Week 2009. Where I will be throwing out a dip recipe out at you, one per day, for a week. You're pumped right. Well mark it on your calendars but that is coming soon. Also had a fabulous meal at Fontaine's in the Highlands yesterday. Ate some deeeeelicious and huge raw oysters, freshly fried okra ( which was in dire need of some seasoning), and perfectly made hush puppies. This food was topped off with some Yuengling, the hot new cheap beer on the Atlanta beer scene. It's no porter or stout but it is cheap and tasty.
08 May 2009
*All images were taken at Sope Creek in Marietta
07 May 2009
06 May 2009
This recipe is very quick and takes very few ingredients which is always nice. Be sure and use the freshest ingredients because of the simplicity of the dish. If you use less then a pkg of pasta then tone down the rest of the ingredients. If you don’t like overly acidic foods, then either use less lemon juice or don’t make this dish.J This would be a great dish to accompany fish or just throw some cooked shrimp or chicken in with it. Good eats my friends!
-1 pkg of spaghetti or any noodle you prefer
-2/3 cup olive oil
-2/3 cup freshly grated Parmigiano-Regiano
-1/2 cup fresh lemon juice (about 3 lemons)
-Salt and freshly ground black pepper
-1 tablespoon lemon zest
-13 cup chopped fresh basil leaves
-Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally.
-Whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
-Drain the pasta, reserving 1 cup of the cooking liquid.
-Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
-Add salt and pepper to taste.
-Add lemon zest and basil and toss.