Las Tongas
Another one of those photos that I'll love and everyone else will largely ignore.
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Uploaded on Dec 30, 2009
7 comments
Deck the Halls With Cliche Bokeh
Fa La La La La. Et Cetera.
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Uploaded on Dec 29, 2009
15 comments
Rock Me, Amadeus.
Just 'Cause.
Buffalo Mac 'n Cheese
1/4 Cup Butter. 2.5 Tbs Flour. Cayenne Pepper Dash. Salt. Pepper. Nutmeg. Paprika. 8 Oz Pasta (I used Cavatappi) Shredded Chicken Meat. Frank's Hot Sauce. Butter for Mixing w/Hot Sauce. 1/2 Cup Blue Cheese. (If you No Likey, Use Goat. I did.) 2 Cups Sharp Cheddar Cheese.
Boil Water and Cook 8oz Pasta 2 Minutes short of Package Directions. Drain well.
Melt 1/4 cup butter over medium heat. Whisk in flour to make a roux. Cook over medium heat 3-4 minutes. Add Dash of Cayenne, Dash of Paprika, Pepper, and Fresh Grated Nutmeg. Stir 2 minutes more. Whisk in the 3 cups milk (I warm it first) Stir constantly over medium heat until sauce thickens. Add salt to taste. Stir in Blue Cheese (or Goat) till mostly melted. Stir in Cheddar Cheese.
Put cooked pasta in baking dish. Pour Sauce over pasta. **NOTE** It WILL look like too much sauce. No Worries. That's what makes this recipe so good. It bakes off. Promise. Cover and bake at 350 for 30 minutes.
For Chicken: Melt butter in pan and add Frank's Hot Sauce. The Ratio depends on how hot you want it. Toss shredded cooked chicken in sauce to coat.
To Serve: Spoon Serving of Macaroni and Cheese into Bowl. Top with Buffalo Seasoned Shredded Chicken and Crumbled Blue (or Goat) Cheese.
Yum.
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Uploaded on Dec 28, 2009
9 comments
Merry Christmas
...to all my Flickr Friends.
(This is Dark Chocolate Butter Toffee that I made and then polished off at 6:27am.)
(Crunches Today. Yay.)
Recipe: (Wish I was kidding. I'm not. Paula Deen would love this recipe.)
2 sticks butter. (I used a little less. Guilt 'n all.)
1 cup sugar.
Crushed Saltine Crackers, to cover Half Size Cookie Sheet
12 Oz Mini Dark Chocolate Chips
Preheat Oven to 450 F
Line cookie sheet with foil. Spread crushed crackers over it evenly.
Melt butter over medium heat. Stir in sugar. Boil over medium heat, stirring, until uniformly melted and melded. (5 minutes-ish)
Pour over cracker crumbs evenly. (Sometimes it doesn't cover, it's all good.)
Put in oven for 5 minutes, till bubbly.
Remove. Sprinkle Mini-Chips over evenly, allow to melt (Sometimes I have to pop it back in the oven for 30 seconds.)
Smooth chocolate with a metal spatula (I use my small cake-decorating one.)
Put in refrigerator until hard (Overnight works)
Break into bite-size pieces.
Try not to eat them all at once. (Sigh.)
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Uploaded on Dec 27, 2009
33 comments
