Is that a common thing in TN, for state volunteers to brew just about every spirit and run a spoon art gallery ?
(another way of expressing I'm impressed by your liquoring skills)
One fine day, a modern museum may host a travel mug exhibition, including a jar on display.
Greetings from Graz. I finally got my laptop to log in.
The latest trend in the area around here is boutique distilleries making "legal" Moonshine. There is an oxymoron for you. Yes, around here if it has sugar in it,someone has probably fermented and distilled it.
Aha, ye old Redneck fountain. A product of innovation and desperation.
We are a bit creative round these parts.
That is probably the only spoon collection in this side of Knoxville.
Cal, that Artemis Grille is my favorite. It was handmade by Kirk Burkett, a truly talented young man:
https://www.absinthes.com/themag/fa...-interview-with-silversmith-kirk-burkett-2850
The latest trend in the area around here is boutique distilleries making "legal" Moonshine. There is an oxymoron for you. Yes, around here if it has sugar in it,someone has probably fermented and distilled it.
Aha, ye old Redneck fountain. A product of innovation and desperation.
We are a bit creative round these parts.
That is probably the only spoon collection in this side of Knoxville.
Cal, that Artemis Grille is my favorite. It was handmade by Kirk Burkett, a truly talented young man:
https://www.absinthes.com/themag/fa...-interview-with-silversmith-kirk-burkett-2850
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And now in Amberg DE.
Not cooking for a while, but I had spare ribs at Schloderer Bräu this evening. While sipping a Hefeweizen and waiting for my meal to be delivered, I was looking at the desert menu, until the waitress brought the meal!
Ye Gads! I could barely eat it all. I had to go for a walk afterwards. According to my fitbit I have walked almost 21 Km today.
Not cooking for a while, but I had spare ribs at Schloderer Bräu this evening. While sipping a Hefeweizen and waiting for my meal to be delivered, I was looking at the desert menu, until the waitress brought the meal!
Ye Gads! I could barely eat it all. I had to go for a walk afterwards. According to my fitbit I have walked almost 21 Km today.
I get knocked down
But I get up again
You're never keep me down
hehe 21k? Last time I did that it was from running out of fuel.
But I get up again
You're never keep me down
hehe 21k? Last time I did that it was from running out of fuel.
I trussed it up pretty good and set it spinning in the old Broil King. On Saturday I made a marinade with grated garlic, chopped fresh herbs, orange zest, salt, pepper, olive oil and melted butter. Spread it around under the skin, in the cavity, and on the outside. Left it in the fridge overnight, took it out this afternoon. Shoved herbs, onion, bay leaf, and carrot in the cavity before threading it on the big skewer and cinching it closed. It came out very nice, moist, tasty. Made stock with neck and giblets, and made gravy with that and the drippings.
I am really sold on rotisserie for poultry, it seems to distribute the juices so the breast doesn't dry out. This was the first time I did a turkey that way, but chickens have been great.
I am really sold on rotisserie for poultry, it seems to distribute the juices so the breast doesn't dry out. This was the first time I did a turkey that way, but chickens have been great.
Meatballs in oven
Here my yesterday cooking:
Meatballs with potatoes in oven. In the second picture, next to the main dish, a Greek salad with fresh vegetables, wholemeal bread and some tsipouro.
In north Greece, during the cold and wet days of winter, we prefer the strongest tsipouro instead traditional ouzo. So dear Carl, opa X 2! 😀
Here my yesterday cooking:
Meatballs with potatoes in oven. In the second picture, next to the main dish, a Greek salad with fresh vegetables, wholemeal bread and some tsipouro.
In north Greece, during the cold and wet days of winter, we prefer the strongest tsipouro instead traditional ouzo. So dear Carl, opa X 2! 😀
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Likely a better digestive choice for French fries, the British way of sprinkling vinegar on their chips lawn is pretty sensible.
I treasure and hide a bottle of Marc de Bourgogne bought in Vezelay years ago. Bad marc is worse than methyl ethyl ketone, same for grappa.
It was a bun and coleslaw combo with fried onions. My wife makes a great slaw, unlike those ones I was subjected to as a child. It wasn't for dinner that night, it was Monday lunch as my sister in-law wanted to try her hand at doing Sunday turkey. I will veto that next time.
