A quiet woman, that's probably an angry woman. Not always the case of course but in many instances, yes sadly tis true.
There are a few things that help an angry woman, and there are a few things that do nothing outside of anger her further.
Do's:
- Listen when she speaks
- Remain calm!
- Remember this too shall pass
Don'ts;
- Say girl are you crazy?
- Say you remind me of my/your mother
- Ask if shes on her period
Thursday, February 16, 2017
Monday, February 6, 2017
Clams Unite
Why the fuck are there tomatoes, green peppers and carrots in my chowder?
INGREDIENTS
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley.
(Now if you really want a good clam chowder, scroll down and get the recipe for the REAL clam chowder )
I cannot in good conscious call myself a "foodie". I've not the vast tastebud experiences that most "foodies" have, yet I have a very open mind and am willing to try almost anything once; if not twice. As kids my mother did a great deal of cooking, baking, canning and pretty much everything she could to open us up to new experiences. She was unmoving on her stance, "just try a spoonful" demeanor. Looking back I am grateful that she did take such a stance with us. I am also grateful that she schlep us out of the country and into the city to broaden our cultural experiences in the manner of not only the culinary but also into the realms of plays, music, and readings.
Still as open as I am to trying new things, and I did try this. Manhattan style clam chowder is so not my cuppa. Clam chowder for a girl who spend half of her childhood, when not being spirited off to other countries and vacation sites in PEI; is a blessed bowl of goodness. It's rich and creamy and loaded with potatoes, bacon, onion, and a healthy dose of cracked black pepper. (though I do prefer white pepper. There just something about the flavour.) There is however no carrots, tomatoes, or for the love of all that's good corn. Don't put corn in my chowder if you want to live.
Cooking time: 15 mins prep time, 30 minutes cooking
8 servings 396 cals
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams (I prefer fresh but go with what works for you)
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Enjoy
INGREDIENTS
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
¼ pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
¼ cup chopped parsley.
(Now if you really want a good clam chowder, scroll down and get the recipe for the REAL clam chowder )
I cannot in good conscious call myself a "foodie". I've not the vast tastebud experiences that most "foodies" have, yet I have a very open mind and am willing to try almost anything once; if not twice. As kids my mother did a great deal of cooking, baking, canning and pretty much everything she could to open us up to new experiences. She was unmoving on her stance, "just try a spoonful" demeanor. Looking back I am grateful that she did take such a stance with us. I am also grateful that she schlep us out of the country and into the city to broaden our cultural experiences in the manner of not only the culinary but also into the realms of plays, music, and readings.
Still as open as I am to trying new things, and I did try this. Manhattan style clam chowder is so not my cuppa. Clam chowder for a girl who spend half of her childhood, when not being spirited off to other countries and vacation sites in PEI; is a blessed bowl of goodness. It's rich and creamy and loaded with potatoes, bacon, onion, and a healthy dose of cracked black pepper. (though I do prefer white pepper. There just something about the flavour.) There is however no carrots, tomatoes, or for the love of all that's good corn. Don't put corn in my chowder if you want to live.
Cooking time: 15 mins prep time, 30 minutes cooking
8 servings 396 cals
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams (I prefer fresh but go with what works for you)
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Enjoy
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