Sunday, June 20, 2004
I attended a party this afternoon,
and while talking with my friend,
Gretchen, she asked if I used AOL.
Once confirmed, she told me that
she saw a cicada-related story on
AOL's WelcomeScreen with my
screenname on it a few weeks ago!
Yes, apparently AOL decided to feature
my online journal without even telling me.
Other AOLers will tell you that to be on
the welcome screen is Big News;
it is viewed by millions of people every day.
Well, okay... it would be big news if I'd
actually KNOWN ABOUT IT.
And if, say, they weren't pimping my
To AOL I say~
You are a real piece of work.
But not in a good way.
ETA~ AOL's TOS are a POS, but they
don't really enforce them or anything.
Unless they hate you.
Posted at 11:48 pm by ChefGrace
Since No One Else Seems To Be Blogging...
A few diversions~
You think your life is dull? Check this out.
See what the rich and famous blog about.
You can reminisce about the golden days of
Big Brother 1 & 2, when there were
banners flying overhead.
And Finally, a poll.
(you'll have to leave a COMMENT to vote:)
What type of animal would you like to see
the Big Brother houseguests get as a pet
Posted at 05:39 am by ChefGrace
Friday, June 18, 2004
These trail-happy recipes are for Gforce.
I have a couple more camp-friendly
recipes that I'll post in a couple of weeks.
This recipe is great because these
vegetables transport and keep easily.
Wash the vegetables and cut into bite-sized pieces.
- 5-6 medium potatoes
- 1 medium butternut squash
- 5 large carrots
- 2 ears of corn
- 1 small turnip or rutabaga
- 1 stalk celery
- 1/2 cup oil
- 2-3 onions
- 4-6 cloves garlic
- 1 teaspoon salt
- black pepper to taste
- 2 teaspoons dried oregano
- 2 teaspoon dried basil
- 1 cup vegetable stock
You can use any other hard winter vegetables that you like.
Heat the potjie, (a cast iron pot, size 3), over coals until a
slightly warm, then add oil. When oil is hot, lightly cook
onions and garlic. Arrange vegetables in layers on top of
onion and garlic mixture. The ones with the longest cooking
times go on the bottom of the pot. Sprinkle on the seasonings
and herbs. Pour stock over the final layer. Cover the pot with
its lid and simmer over campfire coals for 1-1/2 to 2 hours.
Leave the lid on until the cooking time is finished.
This is a Girl Scout recipe.
It is awesome!
1 orange per person~ navel works good.
1 Gingerbread Mix ~ The just add water type.
Slice the top off an orange about 1/4 of the way
down and eat the pulp. Prepare the gingerbread mix
according to the package and spoon into each orange
shell. Each orange should be about 2/3 full. Place the
top of the orange back on the shell. Wrap in foil
and place in the coals of a fire for about 15 minutes.
Posted at 08:07 pm by ChefGrace
Another requested recipe from Mensch.
This is one I enjoy and love to serve in
the summer. I like to turn it into a main
course by adding grilled shrimp and basil.
Garnish with lemon or lime slices.
1 small onion, sliced
2 large garlic cloves
3 tablespoons olive oil
1/4 cup red wine vinegar
2 pounds tomatoes, seeded, diced
1 large cucumber, peeled, seeded, diced
1 green bell pepper, diced
1/3 cup chopped fresh cilantro
2 tablespoons tomato paste
1/2 teaspoon red Tabasco sauce
Salt and freshly ground pepper to taste
Puree onion, garlic, olive oil and red wine
vinegar in food processor. pulse several times.
Combine 1/2 C. tomatoes, 1/2 C. cucumber,
and 1/2 c. green pepper in small bowl and reserve.
Add cilantro, tomato paste and remaining tomatoes,
cucumber and green pepper to the mixture in processor,
and blend a chunky puree is reached, then add the
Tabasco sauce, salt and pepper. Transfer gazpacho
to large bowl and mix in reserved vegetables.
cover and refrigerate until well, chilled, at least an hour.
Ladle into bowls. Serves 4.
Posted at 06:39 pm by ChefGrace
Mensch wants to know the recipe for
Here's the thing, though...
I don't like baking, really.
I don't like dealing with dough,
and I don't like pie.
Thus, being an anti-pie person,
I will not attempt to give you a
special recipe or technique that I
have, because that would be
against everything I know and hold dear.
But, here is a terrific link for making the
perfect pie crust, and it has step by step
photos to help you along.
The filling is all on you, babe;)
Posted at 06:22 pm by ChefGrace