First season with it in the house, seems to be doing well. The trick is finding a spot with sufficient light. The living wall units have drip irrigation from a tank on top with a catch basin on the bottom. It has cells that are angled so to keep the plants in. 20 cells in each, each cell has a fiber mat that holds moisture.
I got some 'leftover' ground beef and some instant taters I need to do something with...... this is a perfect idea!
Originally Posted by l1a1
whatever the wife fixes......
cold weather- 2 fingers of Wild Turkey with two fingers of Wild Turkey
warm weather- 2 fingers of Wild Turkey & ice
I'm old school & sexist, hence the wife crack......
Not eating it tonight but here is another killer recipe with ground venison.
Got this from my neighbor as a housewarming gift. I'ts easy and incredibly yummy, especially reheated.
I changed it up a bit from the original.
Zesty Italian Casserole
1.5 lbs of ground venison
1 8oz tub of fat free sour cream
1 16 oz bag of shredded mozzarella (probably won't use all of it, but then again you might)
1 large onion chopped
1 can reduced fat crescent rolls.
1.5 lbs ground venison browned
1 large onion chopped and added to browned meat. Allow to simmer for 5 minutes or so.
Add 2 TBSP minced garlic. Shake head and say Naaaggghhh and add 2 more TBSP of garlic. It's good stuff folks.
Mix enough premade (or homeade) spaghetti sauce to evenly cover the meat.
In a seperate large bowl add approximately 12 to 14 oz of shredded mozzarella stirred into approximately 3/4 of the 8oz tub.
Spread Meat/Onion/Spaghetti sauce mixture into a 9x13 pan. Carefully cover with the sour cream and cheese mixture so as not to mix the layers.
Cover that layer with an unrolled can of reduced fat crescent rolls so it covers the entire surface of the previous layer like a blanket.
If you like you can hit the dough with a little parmesan and italian seasoning.
Pop into a preheated oven at 350 degrees for approximately 16-18 minutes or until golden brown.
Let cool a bit and it will hold it's shape a bit better. Leftovers you can cut like a piece of cake and it holds together nicely.
If you all can stop before you get seconds you are a better man than I.
(edited because I had way too much sour cream, start with 3/4 of that tube and add it to your cheese and add more if you need)
I am going to be shamed into writing stuff down here. I have a few ringers, I make a good chicken cacciatore, marsala, and piccata, butternut squash bisque, golabki (stuffed cabbage), and a wicked chicken soup, which relies on cooking the bird over wood charcoal first then picking the carcass for stock.
Easy one, my Family Drink:
Drop three or four ice cubes in a martini glass. Add a drop or two of Angostura bitters, dripped right on the ice. Add equal parts sweet vermouth and Canadian Club whisky. Add a maraschino cherry with a bit of the juice in the spoon, and stir with said spoon. Enjoy.
I have found that CC makes a great Manhattan without spending a lot; I love good whiskies and bourbons, and occasionally use them for a Manhattan, but there's no need to go mixing top shelf stuff. My latest variation is using a locally distilled moonshine (Onyx, if you are able to find it).
My father has been drinking CC Manhattans for sixty+ years.
Originally Posted by Cory1022
Traditionally Manhattans are made with Rye Whiskey so it makes sense that CC goes well.
Originally Posted by kapnketel
I like my bourbon as follows... 2oz of Jack Danials, 1oz sweet vermouth, 1 dash bitters, 1 tsp cherry juice. Pour all into glass over lots of ice and mix well. Repete when glass becomes empty.
Originally Posted by OldVet
As a Kentucky Colonel, I am forced to correct one thing in your post-Jack Daniels is not bourbon, it is whiskey. (said in my best Foghorn Leghorn voice). :smile:
Originally Posted by rottkeeper
Originally Posted by kapnketel
Temporary insanity, I do know better.
I haven't quite figured out what to call the Manhattan with moonshine. Bowery bootleg? I don't know.
Man, did I waste a lot of years not drinking these things though.
I made on of my favorite recipes last night-reservations at Jean-Robert's Table. Excellent meal!
Sea Scallops Parm....
1lb sea scallops
1 cp chablis
tsp chopped garlic
fresh basil about 2tsp chopped
1/4 lb butter
Heat a cast iron pan with about a 1/4cp of olive oil, (must have pan very hot before adding rest] toss in garlc and let turn golden brown. Then add scallops and basil untll scallops are browned but not fully cooked. Remove scallops and put in casserole dish and set aside. Add the butter and wine into the pan and simmer so as not reduce the sauce too much. Pour some over scallops and set the rest aside, put scallops under broiler for a couple minutes then cover them with mozz cheese and let stand until cheese is a nice brown. When this is done I usually have already had a pot of angel hair pasta cooking, you can lay the scallops and sauce over the pasta or serve the pasta on the side with the sauce left in the pan that you set aside earlier.
I slice the lemon and use it as a garnish to be used to taste.
This works great if you have the indivdual serving casserole dishes, if not that's o.k..
Remember imagination is the best ingredient in any recipe, so fell free to try it and add your own ideas and let me know how they work out for ya.