I think he would rather be free in the forest.
I think he would rather be free in the forest.
I was reading a blog in a site called Progressive U which actually has some interesting writers sharing their views. After I read one blog I scrolled down to the comment section and someone had left this link. The link was to "The Onion". Now that is one interesting name. Looking at the name of the articles it seems to be an online version of some of those "rag" magazines you find while in line at the grocery store. You know the ones with tiles like "Two headed boy is really a Martian". One of the first thinks I noticed was this picture. What the heck! I really find it hard to believe that individuals or an individual with a spray can actually stopped to graffiti a dead deer on the side of the road. Now I have seen everything.
How about these:
Now here are some winners. HA! I am really shocked that the females at the local college did not. Now living in Kansas I have never heard of Bramp College so I did the google search and found NADA. So one false story, Hum, I wonder if such a fine e-rag would have any other Mistakes.
No guys I do not suggest trying this one.
Satire? For heavens sake the man has enough problems with his family. Does any know if they still have Billy Beer?
Dang too bad they did not have this for World War II. Oh that is right I was not born yet.
Army Holds Annual ‘Bring Your Daughter To War’ Day
This is one of the best know dishes in Germany and for the rest of the world it is a classic. Every country seems to have it own twist to fired potatoes. These potatoes are rather simple but you can add variety by using butter or bacon fat. If you are able to go to a fest in Germany you will certainly find one or more booths serving this. Many times it is served with bratwurst and sometimes it is served with something more unusual such as Liverwurst.
7 to 8 medium-sized potatoes
2 tablespoons butter, lard or bacon fat
Wash and peel the potatoes. Cut into thin slice or cube. Sprinkle with salt. Heat the fat in a skillet that has a tight lid. When fat is hot add potatoes and cover. Steam slowly for 12-15 minutes shaking pan back and fourth several times while it is cooking. Remove the cover and let it cook to dry for around 10 minutes while turning with a spatula so the become brown on both sides.
I have never had this in Germany at any restaurants but it is a nice change form sauerkraut and fried cabbages. It is rather easy to make and takes very little time and uses ingredients very typical in the American kitchen.
Cut the cabbage in quarters and salted in slated water until barley tender.
Cut in shreds or shop removing the tough portions. Using the cabbage liquid prepare the brown sauce.
3 tablespoons butter
1 onion minced
4 tablespoons four
2 cups vegetable sauce
Heat butter in a 2 quart saucepan and when hot and bubbling add the onion. Saute slowly, stirring until the onion turns a deep golden brown. Sprinkle four over the onion. Keep stirring until the four becomes golden brown. Add the 2 cubs of cabbage water and whisk until smooth. Season with salt and pepper, Add the cabbage and cover and simmer for 5 to 10 minutes.
This marinade can be used with a variety of green salads or vegetables. Instead of oil add yogurt or sour cram raw vegetable salad such as carrots, and beets. This is a rather common marinade served in German. I had it served at Restaurants all over Germany in one form or another. It is very common for them the serve this with other vegetables such as green beans.
2-3 tablespoons white vinegar, wine vinegar or lemon juice
1/2 teaspoon salt or pinch of sugar to taste
1 tablespoons finely minced onion
one or more green herbs such as borage, chives, dill, tarragon or parsley to taste
2-3 tablespoons olive oil or vegetable oil or use 4 -6 tablespoons sour cream or yogurt.
Combine all the ingredients except the oil or yogurt and shake well in a bottle or mix in a small bowl. Pour over the vegetable. Add the oil or yogurt and toss into the salad, When doing a green tossed salad it is best to put the oil in before the marinade.
I was in the mood for a German meal so I utilized my slow cooker to begin preparing the meal before I went to work. The entree I planned was Sauerbraten using a Knorr mix. I used the classic pot roast recipe on the back of the package. I have used this before and found it to be very nice and flavorful. Instead of using a dutch oven or pan I used a slow cooker set for 8 hours. I also used a package of 6 Semmel-Knodel in Kuchbeuteln. It is manufactured by Dr. Willi Knoll GmbH & Co. KG in Germany.This was in interesting way to prepare the bread dumplings. Each ball was individually wrapped. You prepare by placing them in boiling water. To serve with this meal I prepared Cabbage in Brown Sauce (Braunkohl in Dunkle`r Soose), German Fried Potatoes (Bratkartoffeln) and lastly Tossed Salad with Raw-Vegetable Marinade (Rohe-Salat-Marinade).
Not sure why these are called Wimpy burgers. Wimpy was a Popeye cartoon character.
He was very intelligent and well educated but a big lazy moocher as well. His famous line, “I’ll gladly pay you Tuesday for a hamburger today.” is what he is know for.
The phrase implies the underlying feeling that the person will unlikely actually pay for the hamburger (or whatever) on Tuesday (or ever, for that matter.
Well you could make the burgers one day and then simmer them the next in the sauce. o could put them in a slow cooker in the morning and come home and put them on some French rolls. These were a little salty for me. I eat a lot sodium diet so for others it may be just right. I will try with a reduced sodium broth next time.
6 hamburgers patties pre-cooked
3 cups beef broth
2 onions, sliced thickly
1/4 cup ketchup
Mix the broth, onions and ketchup together. Add the hamburgers patties. Cook on low heat for at least 20 minutes. If using roll cut in half and place into roll.
This mild curry has the hot and spicy taste of Mumbai food in a curry using vegetable oil, vinegar, coconut, curry leaves, sugar an spices. I used a whole cut up chicken but think it would be better with sliced chicken breasts. If you do not have the curry leaves this recipe will still be very good. I used dried curry leaves since I am unable to purchase fresh leaves. Adjust the chili according to taste. I serry this chicken with an aloo.
4 to 5 pounds of chicken pieces (2 kg)
2 tablespoons vegetable oil (olive or canola)
2 tablespoons of a mild vinegar (I used Japanese sake vinegar)
1 1/2 cups (125 grms) desiccated coconut (the dried, finely shredded flesh of the coconut)
4 cloves garlic, crushed
1/2 teaspoon ground turmeric
1 teaspoon chili powder
12/ teaspoon black pepper
1 teaspoon grated fresh ginger
10 curry leaves
1 tablespoon sugar
Place the chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover and simmer for 30 minutes or until chicken is completely cooked. Drain, reserving 1 cup of liquid.
Heat oil in a sucepan, add sugar, cocomut, garlic, turmeric, chili, pepper, ginger and curry, SSaute of 2 minutes.
Add the chicken pieces and reserved stock and sugar , Bring to a boil , Lower the hear to low and cover the pot. Simmer to 15 minutes.
This is really considered a weed to most individuals in the United States but in many parts of the world people use the plant for salads and other dishes. I have seem a few recipes for fried blossoms but have not tried any yet. However the dandelion jelly is delicious. It has a mild honey type of taste which is great with toast and biscuits.
There are many recipes out there but I used a mint jelly recipe and substituted the blossoms for the mint leaves. First you have to collect the blossoms. Right now they are all over my property so it is not difficult finding them. Next I rinsed them off. I have a word of caution before I go on. Be extremely careful where you gather you dandelions. Make sure it is not a place that get sprayed with herbicides, pesticides or fertilzers or has heavy traffic on them.
After I gathered and rinse I then proceeded to cut the blossom off. You want to try to get only the yellow blossom and not green parts of the plant because it will affect the color and taste. I found taking a pair of scissors and just cutting the blossom off is the faster way. It still is a little tedious. As one of my daughters said as she walked by “That looks like something you should outsource to South America”. You got to love the youth now of days.
4 cups of gathered blossoms
Measure 2 heaping cups of dandelion petals
2 tablespoons lemon juice
3 oz. liquid pectin
Yellow food coloring (optional)
3 1/2 cups sugar
Place cleaned petals in a saucepan with 2 1/4 cups water. bring to a biol. Remove from heat; cover and let set for at least 10 minutes.
Wash your jars, lids and bands in hot soapy water and rise well, Dry bands and set aside, Keep jars and lids heated in sauce pan of simmering with (180 degrees F) until needed.
Take jars out of water one at at time and ladle the jelly into the jars leaving 1/4 inch head space. Wipe the rim and thread with a clean damp cloth. Place the lid on the jar and screw ban sown until fingertip tight. Place into canner and let process for 10 minutes. Remove and set on towel to cool.
In a sauce pan put 1 3/4 cups dandelion infusion, lemon juice, sugar and food coloring. Bring mixture to a boil. Add the pectin. Return to a rolling boil cook for one minute.Remove from heat.
This is not your normal chicken salad since it has a Vietnamese twist to it. Very simple to prepare and very few ingredients for the meal. I make white rice to go with this dish to make a rather light meal. I mixed iceberg and romaine lettuce together but any type of lettuce or green would be nice. The chicken has a delicate flavor so strong greens might over whelm the flavor of the chicken. All of the ingredients with the exception of the fish sauce is very easy to find.
2 large chicken breasts, cut into thin slices
1 teaspoon sugar
2 teaspoons Asian (nuoc nam) fish sauce
1 inch ginger peeled and grated
1 clove garlic, chopped
3 tablespoons vegetable oil
2 carrots grated
5 oz. bean sprouts
Prepare the marinade. Mix the ginger, sugar, garlic, fish sauce and 2 tablespoons oil. Add the chicken strips and mix. Cover and let it marinade in the refrigerator for around one hour.
Arrange the lettuce, carrots and bean sprouts on a large plate.
Heat a large skillet or wok and add the remaining oil. Add the chicken and marinade and cook for 6 to 8 minutes on high heat.
Arrange the chicken on top of the salad and drizzle the cooking juices over the top, and serve immediately.
Serve with rice.
Fresh coriander leaves are a nice addition.