I will admit it.......I have been a friggin' slug lately. I have been cooking but I have been busy.....It is no excuse I know. I take pictures but then to pull out the camera and hook it up and then transfer pictures...oh the agony. If you have little kids then you know what I am talking about. Anywho's. I am just going to post some pictures (which is great for all you illiterate mongrels out there) and make a scant comment for all you dolts that can't *culinarily understand the picture. You know who you are!
If there is one thing I do and do well it is PIZZA! I don't mind patting myself on the back for this. I made this pizza on the BGE, as you can see.
The bubbling finished product....crunchy dough on the outside, chewy on the in(side) that is, olive oil base, mozzarella, asiago, italian turkey sausage, roasted red and yellow peppers and crumbled goat cheese, fresh oregano/basil/italian parsley. COME TO PAPA!
*disclaimer don't freaken leave a comment about culinarily not being a word, I know, I know, but this is my flippin' blog and I will make up sheeot if I want!
THE BROWN COW
This Y-U-M-M-Y little number was absolutely sinful. I made a rootbeer float with Diet Boylan's Rootbeer and Edy's Slow Churned 1/2 the Fat Carmel Delight Ice Cream. This ROCKED.
*A side note Believe it or not~I have actually made homemade root beer before when my oldest son was in his earlier teen years. It is quite simple....root beer extract, sugar, water and a bottle of course. You should try it sometime.
Maple Planked Brie on the Big Green EGG
This kicked our Taste Buds A$$. I took a wheel of Brie....scraped off the top rind, mixed up some maple syrup and brown sugar, added some pecans and then roasted peppers and roasted jalapenos and topped off the brie. Put the wheel of Brie on the maple plank and bbq on the BGE until it starts to melt and gets oooey gooey.
Slap it on a platter w/some sliced green apples and baguette and DIG IN. I could have eaten a whole wheel by myself. Triple Creme Brie and coronary artery go hand in hand......
hmmmmm what to do with an abundance of fresh herbs that I NEVER expected to grow...
Make PESTO~basil, italian parsley, olive oil, parmesan, garlic, and toasted almonds in place of pine nutz (I am just not crazy about pine nutz). I also add a squeeze of squozen lemon in my pesto.
aaaaah doesn't she look delectable???
Pesto, Pasta, Peas and Grilled Chicken
Yup....we're making lemonade AGAIN You need to squoze about 15 lemons for 2 cups o'juice.
What to do with an abundance of Basil???? Hmmmm how about Strawberry Basil Lemonade???? Basil, strawberries, sugar and water simmer into a simple syrup...while cooling add in some lemon peel. Once cool, strain into your beverage carafe, add your lemon juice and another 2 cups or so of water.
Sip on your porch swing whilst looking out over the flower filled veranda.........
These bars are soooooooo goooood, I can't even tell you. These are Ina's PB&J Bars. I have made these several times. I have done 1/2 strawberry jam and 1/2 grape jelly but this time I did 1/2 grape jelly and 1/2 seedless blackberry jam. HOLY FRICKIN FRIJOLES.......these are just plain yummy. Make them!!! You won't be sorry.
Ina Garten's Peanut Butter and Jelly Bars
Hopefully I don't get a nasty gram for using this picture.