For me, the post-feast turkey souping starts that night when I stuff the carcass in my canning kettle full of water and let it gently bubble all night long. Now, THAT'S broth!
" I pull the battery out of my smoke detector when broiling turkey skin..." I like your style. That's the kind of cooking encouragement I needed this morning.
It's not my god-damned planet, Monkey-Boy! No matter where you go, there you are. Home is'a where you hanga you hat. and finally, So what? Big deal...
"It's not my god-damned planet, Monkey-Boy! "
I always wanted that as a bumpersticker.
I actually made this and it was fucking awesome thank you.
The baker in Ferguson. <a href="http://www.stltoday.com/new..." target="_blank">" rel="nofollow noopener" title="http://www.stltoday.com/news/local/crime-and-cour...">http://www.stltoday.com/new...
I mix it with Kraft poblano pepper cream cheese, cooked bacon and stuff it in jalapeno peppers. Bake for 350 for about 30 minutes.
Da Bears?
that sounds tasty
Dutch apple, with a bit of Dreyer&#039;s vanilla ice cream on top
For me, the post-feast turkey souping starts that night when I stuff the carcass in my canning kettle full of water and let it gently bubble all night long. Now, THAT&#039;S broth!
no blender- do it the old fashioned way and peel the paper off and get your fingers sticky like a real Murican
&quot; I pull the battery out of my smoke detector when broiling turkey skin...&quot; I like your style. That&#039;s the kind of cooking encouragement I needed this morning.
&quot; I find they taste best in the dark&quot;
&quot;History is&#039;a made at night. Character is what you are in the dark.&quot;
It&#039;s not my god-damned planet, Monkey-Boy! No matter where you go, there you are. Home is&#039;a where you hanga you hat. and finally, So what? Big deal...
Yup. Lesson learned at mummy's kneecaps.