Recent Comments

1. about 2 hours ago on Breaking Cat News

   Yup — I save all the vegetable drainings, and whenever we finish a bottle of wine, I put in a bit of water and drain the last into the freezer container. Also, rinse out cans of tomato sauce, and last glops of gravy. When there’s 4 or 5 quarts in the freezer (we save Chinese Soup containers), I’ll get some soup bones or short ribs and make a big batch of beef soup.

2. about 3 hours ago on Breaking Cat News

   Keep it in the freezer so it doesn’t go rancid. You should be able to scoop it out straight from the freezer.

3. about 3 hours ago on Breaking Cat News

   Which means, to possibly make Lillet Blanc back into Kina Lillet, add some bitters to it.

4. about 3 hours ago on Breaking Cat News

   I keep our ground flaxseed in the freezer. Keeps it from going rancid for a long time.

5. 1 day ago on Breaking Cat News

   OK, I’ve thought about which of my many recipes I should type in, and have decided upon Etoufee (called “Etuffoid” in my database, and I don’t feel like looking up how-to-do-accents right now). Note T = tablespoon, t = teaspoon.

   1 to 1 1/2 sticks butter (1 stick is 1/4 pound)

   3/4 C chopped onion

   1/2 C chopped celery

   1/2 C chopped green pepper

   1 T minced garlic (or equivalent garlic powder)

   1 C chopped tomatoes (canned is fine, drain some of the liquid into your proto-soup container in the freezer)

   2 C chicken stock

   1/4 t salt

   1/2 t black kpepper

   1 T paprika

   3 T flour

   1 pinch red pepper (adjust to your heat tolerance)

   2 bay leaves

   1 T Worcestershire Sauce

   1 T chopped parsley (dried is fine)

   1 lb crawfish, shrimp, crab, or surimi and/or12 oz-1 lb spicy sausage, sliced (Andouille, Linguica, Spanish Chorizo; I’ve done it with spicy Italian, taken out of the casing and divided into globs) and/or12 oz-1 lb chicken breast or thigh, cubed [I usually use all of the above

   Mix flour, paprika, salt, pepper, red pepper in small bowl, put bay leaves on top.

   Melt one stick of butter in a large saute pan and saute onions, celery, and green pepper; about 2 minutes until soft. Add garlic, and if fresh cook 1 minute.

   If using chicken, add that and cook until surface pink is gone. Add any sausage you’re using.

   Stir in the tomatoes and Worcestershire, and whisk in the small bowl of flour and other spice plurals. Cook over medium heat 15-20 minutes, stirring occasionally.

   When sauce is thickened, remove bay leaves. If you want, add an extra 1/2 stick (4 T) butter gradually to “finish” the sauce (I never do that; the sauce seems fine as is).

   Serve over rice.

6. 1 day ago on Breaking Cat News

   Hey, us humans are mammals, and we eat cows and sheep and deer and rabbits and more other mammals!

7. 1 day ago on Breaking Cat News

   And the smiling spoon!

8. 1 day ago on Breaking Cat News

   From the Moon, a lunar eclipse would have the dark Earth, with the sun refracted around all the atmosphere to probably make a red ring of every sunset/sunrise all at once.

   Earth blocks out too much for the prominences or corona of the sun to be visible.

9. 3 days ago on Breaking Cat News

   Casseroles can also be made in multiples, and frozen for later baking & consumption.

   I currently have 1 turkey tetrazzini, 2 turkey enchiladas (from Thanksgiving turkey leftovers), 1 pepper casserole and 2 jalapeno casseroles (from when the pepper plants were producing in August) in the freezer. Oh, right, and a mac-and-cheese-and-beef-and-veg (when we had leftovers from fajitas and the eggplants and peppers I picked were more than we could stuff into tortillas with the flank steak). Or did we eat that one?

10. 3 days ago on Breaking Cat News

    OK, Denny, were you a member of Usenet’s alt-fan-cecil-adams? Because “cow-orker” was one of their shibboleths. Along with “doe snot”.