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#325785 - 05/17/20 12:13 AM
Re: What's for dinner?
[Re: pdx rick]
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newbie
Registered: 04/27/20
Posts: 264
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Today was our anniversary. My amazing wife cooked a meal worthy of a Michelin-starred restaurant. It was simply delicious; professional chefs would have been envious. Garden salad with herbs, from her hydroponic garden. Maigret de canard with risotto alla piemontese and banana au gratin with crème fraîche (the dish is a sort of French/Italian combination of her own creation) Condensed milk and dark chocolate-covered organic strawberries The wine was an Argentinian Malbec called Tapiz, rated 94 by James Suckling. I love this woman... 
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#325848 - 05/18/20 05:56 PM
Re: What's for dinner?
[Re: pondering_it_all]
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Carpal Tunnel
Registered: 11/24/06
Posts: 17599
Loc: Florida
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GNT: That's a lovely duck breast! I'm jealous because I can't get them around here and have to break down a whole bird if I want just the breast. Texas style smoked brisket, grilled asparugus, fried gnochi. Peach cobbler for dessert made from U-Pick peaches just up the road. Years ago I lost/forgot the recipe for the cobbler I grew up with. I've tried dozens of recipes since then and have never been able to duplicate it. A litle while back, this came through my newsfeed... This is it folks! What cobbler was meant to be!
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Good coffee, good weed, and time on my hands...
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#325898 - 05/20/20 02:16 AM
Re: What's for dinner?
[Re: Greger]
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newbie
Registered: 04/27/20
Posts: 264
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GNT: That's a lovely duck breast! I'm jealous because I can't get them around here and have to break down a whole bird if I want just the breast. Texas style smoked brisket, grilled asparugus, fried gnochi. Peach cobbler for dessert made from U-Pick peaches just up the road. Years ago I lost/forgot the recipe for the cobbler I grew up with. I've tried dozens of recipes since then and have never been able to duplicate it. A litle while back, this came through my newsfeed... This is it folks! What cobbler was meant to be! Yes, that duck breast was just delicious and my wife got it just right, medium rare inside, and crispy and spicy outside. This cobbler looks yummy!
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Please take COVID-19 seriously; don't panic but don't deny it; practice social distancing (stay 6ft from people); wash your hands a lot, don't touch your face, don't gather with too many people, so that you help us contain it.
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#325926 - 05/21/20 04:49 PM
Re: What's for dinner?
[Re: Greger]
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It's the Despair Quotient!
Carpal Tunnel
Registered: 08/03/04
Posts: 15728
Loc: Whittier, California
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Peach cobbler for dessert made from U-Pick peaches just up the road. Years ago I lost/forgot the recipe for the cobbler I grew up with. I've tried dozens of recipes since then and have never been able to duplicate it. A litle while back, this came through my newsfeed... This is it folks! What cobbler was meant to be! Our neighbor's peach tree, which "suffers" from benign neglect, hangs over the wall and it currently has what I estimate to be about twenty pounds of small peaches and I am having difficulty getting my wife and daughter excited about the prospect of peach pie and peach cobbler. Maybe I should ask you to move in with me and put Karen and Bri down in Florida. 
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"The Best of the Leon Russell Festivals" DVD deepfreezefilms.com
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#325937 - 05/21/20 10:44 PM
Re: What's for dinner?
[Re: Greger]
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It's the Despair Quotient!
Carpal Tunnel
Registered: 08/03/04
Posts: 15728
Loc: Whittier, California
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I'd have them motherf*ckers off the tree and in the oven so fast your head would spin. Typically those little peaches are super sweet and juicy! Other than pealing the peaches this recipe is fantastic even for the novice cook. Thin skinned peaches can just be cut up without even peeling them. It can be made from drained canned peaches too.
Jeffery I can guarantee you...if you make the cobbler they will come. It smells fabulous while it bakes, the chewy crunchy top is what dreams are made of and the dough soaks up all the wonderful peachy goodness that will take you back to the sweetest peaches and sweetest spring times of your life.
Cobbler is properly served warm with Ice cream. It's great left over but once it's covered it loses the crunchy top. I can eat a whole one in three days. The only reason I know ANYTHING about raising peaches or picking them is because of my crazy ex. Linda grew up on the family farm, which happened to include the largest and most productive peach orchard on the East Coast. (Pennsylvania bordering with Maryland) and they provided fruit for something like twelve different supermarket chains up and down the Eastern US. The farm is still a productive farm today, but the crazy ex-wife passed away about four years ago. These are Yellow Freestone peaches, which are common to the Western US even though they can be grown almost any place you can grow peaches. I used the term "benign neglect" because the neighbor doesn't water the tree or otherwise do much of anything, but perhaps the only penalty is the size of the peaches because that also means these lovely gems are as organic as it gets and free of all pesticides. I'm going to start picking them tomorrow 
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"The Best of the Leon Russell Festivals" DVD deepfreezefilms.com
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#325938 - 05/22/20 01:20 AM
Re: What's for dinner?
[Re: Jeffery J. Haas]
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enthusiast
Registered: 06/14/07
Posts: 3892
Loc: Eugene, OR
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I really love her peaches wanna shake her tree......
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