tag:blogger.com,1999:blog-61235896171650593022024-03-14T00:30:06.044-05:00Divine Inspirations...food for the heart and soulI have a fully stocked pantry...and I'm not afraid to use it. Anonymoushttp://www.blogger.com/profile/15485879285816403786noreply@blogger.comBlogger769125tag:blogger.com,1999:blog-6123589617165059302.post-21076418718324562702024-02-18T16:44:00.001-06:002024-02-18T16:44:44.898-06:00Chicken Curry<p> Several people brought amazing dishes after my heart attack in 1998 but one sticks out as a favorite. We made it several times but forgot about it lately. Today, at the market, the air was rich with the smell of curry and this recipe came to mind. </p><p>1 whole chicken</p><p>1 medium onion diced</p><p>2 small cans of tomato paste</p><p>2-3 cloves minced garlic</p><p>2 tbls butter</p><p>2 tbls curry powder. More to taste</p><p>Chopped banana, pineapple, mandarin oranges and peanuts for topping</p><p>Rice to serve</p><p>Cook chicken and reserve broth. Debone and shred the meat. </p><p>Sautéed onion and garlic in butter. Add tomato paste and cook a minutes till it darkens in color.</p><p>Strain broth and add to pot with shredded chicken. Season with salt and pepper. Serve over rice and pass the toppings. </p><p>Thanks Laura Weaver for the recipe and dinner for a few nights. </p><p><br /></p><p><br /></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-24359399524139893762024-01-28T13:49:00.001-06:002024-01-28T13:49:21.062-06:00Eating Omaha…Sand Point New England Fare<p> We decided to try a new venue last night, Sand Point. Apparently a former food truck now a brick and mortar establishment it’s been open just a few months or so. We made reservations and were seated immediately. The service was prompt initially but we were warned the kitchen was short tonight and it may take a bit to get our food. No problem.our friends Mike and Cindy showed up in a few minutes and we ordered drinks.</p><p>The menu features mostly seafood appetizers and mains. A few meat entrees grounded out the menu. We tried some appetizers, fried clam strips and lobster arancini. Since the kitchen was slow we order entrees at the same time. </p><p>The appetizers were very good and came out quickly. Before we finished them, our entrees showed up…so much for a slow kitchen. I had a bowl of Lobster bisque and crab cakes. The bisque was not hot and the crab cakes were…meh. Brenda and Cindy had the swordfish but it was over cooked and dry. Mike had a pricey lobster roll with butter and a bowl of bisque. His bisque was hot but he ordered buttered lobster and thought the mayo version might have been a better choice. When we visited Maine a few years back, lobster rolls were not our go to. Pricey and kind of okay but not compared to a whole lobster dinner for much less. </p><p>All in all, despite pretty decent service, the food was disappointing especially for the cost. Mike bought the wine and we split the rest. Our portion, including tip was $99. </p><p>Unless I hear they are hitting the mark better in the future, I’m not sure we will return anytime soon. </p><p><br /></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-45577107903106637472023-12-19T17:36:00.001-06:002023-12-23T06:44:23.721-06:00Pizzelles…Moms original recipe<p> This waffle cookies flavored with anise are a family staple although none of my children care for them. Usually made at Christmas in our house, it involved a large, very heavy cast iron press with long handles to make one cookie at a time. The iron was picked up in Philadelphia, where I was born, at Fanta’s. Mom’s recipe, source unknown, creates a thick dough that makes thicker cookies than my easier double electric iron. I prefer thin and crispy personally. </p><p>You can make many, many flavors but Ben recently asked about a peanut butter flavor and I see no recipe out there so I will begin experimenting. I have made peppermint, lemon, chocolate and gingerbread Pizzelles so far along with traditional anise. </p><p>Moms Pizzelles (don’t tell her I shared, she would kill me)</p><p>6 eggs</p><p>2 1/4 c sugar</p><p>2 sticks of butter, melted and cooled</p><p>1 tbls baking powder</p><p>1/2 teaspoons baking soda</p><p>8 cups of flour as needed. </p><p>1 tsp vanilla and anise flavoring to taste. A recipe this size would require about a tablespoon in my house.</p><p>A tablespoon of anise seed, coarsely ground. Optional </p><p>Beat eggs and sugar. Slowly add the cooled butter, flavorings.</p><p>Combine dry ingredients and add to form a soft dough, you may not need all the flour. </p><p>Drop on a hot greased iron and cook about 30-60 secs. Flipping if using a cast iron mold. I use cooking spray on my electric and remove easily to a rack with a fork. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WuYnsc2zqmhixa-fU5k7kc1V7hDSTorhyphenhyphenWk1-utlL3_I9vL-8nw8TFyWwyHJ4JyG3enRNRhgYz2AqGKvfQg9n3q2YZz8JlnB0fSH6iw9CBOWnt_vQHd86-lWDDSlZ4Gqzvdu_Z_Cvjdk5tu8eZb9LgzhvCXlXGo6zBXbhKJ3cq_BIGnKRgfiSCiLfIo/s4032/IMG_4811.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WuYnsc2zqmhixa-fU5k7kc1V7hDSTorhyphenhyphenWk1-utlL3_I9vL-8nw8TFyWwyHJ4JyG3enRNRhgYz2AqGKvfQg9n3q2YZz8JlnB0fSH6iw9CBOWnt_vQHd86-lWDDSlZ4Gqzvdu_Z_Cvjdk5tu8eZb9LgzhvCXlXGo6zBXbhKJ3cq_BIGnKRgfiSCiLfIo/s320/IMG_4811.HEIC" width="240" /></a></div><br /><p></p><p><br /></p><p><br /></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-72361901220762712592023-10-30T11:01:00.002-05:002023-10-30T11:01:24.926-05:00Eating Omaha…Ancho and Agave<p> We decided late Friday to go out on Saturday for dinner and invited some great friends, the Whitman’s, Rod and Deb. I didn’t realize this Mexican food place took reservations and they were full up, for good reason.</p><p>We left a bit early and was able to snag a table at the bar and settled in. Brenda had the house margarita which was delicious and not pre made mix. Very tasty. I had a Corona Premier. </p><p>Chips and the requisite salsa hit the table. The salsa was great but not spicy and the corn chips tasted like they just came from the fryer. Very good. </p><p> Brenda and Rod ordered the burrito Gringo. It arrived in a pool of queso and stuffed with ground beef, rice and peppers. It was delicious. Deb ordered the soup, Chicken tortilla. Large bowl and she approved most heartily. I had the Steak Asada Enchiladas. Very good, tender steak, great sauce and something crunchy and delicious. We had a great time and yes, reservations in the future for sure. Very crowded but the time we left. A few sanfus with the service, mistake on the bill, forgot to bring a dish…stuff like that. It’s still new and part of a greater chain of establishments. </p><p>We will go there again. Pretty reasonable and now we are familiar with the portion size, we’ll probably split an entree. Brenda and I brought half home. Our cost with 2 drinks and full meals was $50 before tip. Great night with great friends! </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-40072471874918455052023-09-20T20:01:00.000-05:002023-09-20T20:01:33.275-05:00Eating Omaha…Williamsburg Pizza<p> A bit of hype a round this new pizza place out here in West Omaha so had to give it a shot tonight. There were no prices on the online menu but we gave it a go anyway. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7pGC8_UBe9IinYVGod73Ck95SVRMGRyRz6DxQ9dEq4dBUl-LUTeJ6MKiJ-617LBEKWWhekASSaaFpFi4OxD8ev-vKf0k6WGjW8fE9KQs_WtqFqQ7uqp7Vuy1KjrcW-5n__zu2zWxW-E8cj1Kez5Fhud6sraMEV3IMwcC6ymJHa8s34qowRQAhbPIRfA/s4032/IMG_4588.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7pGC8_UBe9IinYVGod73Ck95SVRMGRyRz6DxQ9dEq4dBUl-LUTeJ6MKiJ-617LBEKWWhekASSaaFpFi4OxD8ev-vKf0k6WGjW8fE9KQs_WtqFqQ7uqp7Vuy1KjrcW-5n__zu2zWxW-E8cj1Kez5Fhud6sraMEV3IMwcC6ymJHa8s34qowRQAhbPIRfA/s320/IMG_4588.jpeg" width="240" /></a></div><br /><p><br /></p><p>The menu boasts 2 styles of pizza, a Brooklyn round and a Grandma Square pie. With some ‘make your own’ toppings in addition to several pre made pies we chose a medium Italian sausage pizza called the ‘Paesano’, an order of meatballs and garlic knots. </p><p>The bill came to $40 and the pizza was large enough for 4. Garlic knots made like cinnamon buns filled with cheese and garlicky butter, were delicious and the meatballs, nearly tennis ball sized, topped with cheese and swimming in marinara. Also quite good. </p><p>A lot of talk about crust here in the press release, our square pizza had almost a Detroit style crust, fried crispy and tender inside. The toppings were adequate but I could have used a bit more sausage honestly. </p><p>While there are a few booths inside, we weren’t sure there would be a seat so we ordered carry out but you can only call in, no online in Omaha…yet. </p><p>Not sure what I was expecting. I grew up on Sgt. Pfeffers, LaCasa and Don Carmelo and this fit in there somewhere. </p><p><br /></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-90402212252961344942023-08-30T14:34:00.001-05:002023-08-30T14:34:12.881-05:00Stuffed Squash<p> For years I have made stuffed vegetables either peppers like Hatch Chilies or squash like zucchini and yellow squash. This year I planted a variety of zucchini that was smooth and yellow. Picked at about 10 inches, split and stuffed they are perfect for dinner for 2. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOB7JZyuGhDnIfVXL0TpddYXudrfaMh9WuEQCx8vXzAa_Ys4IeDmAkaG5T9klHJveQA0HUcRWcxZDzALv2e6yVVcDEVgElDdQkgwQq19gMYfmsq1zA4pyt21tdoUBb-N1ap5iSmJTPRX77aXO8kH36T1k_ZVvXkEGt-W5mM6ZAzyQJHMqFwNzCuzWVgBw/s1200/IMG_1493.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOB7JZyuGhDnIfVXL0TpddYXudrfaMh9WuEQCx8vXzAa_Ys4IeDmAkaG5T9klHJveQA0HUcRWcxZDzALv2e6yVVcDEVgElDdQkgwQq19gMYfmsq1zA4pyt21tdoUBb-N1ap5iSmJTPRX77aXO8kH36T1k_ZVvXkEGt-W5mM6ZAzyQJHMqFwNzCuzWVgBw/s320/IMG_1493.jpeg" width="320" /></a></div><br /><p>Depending on the day of week, the stuffing varies from meat (mostly burger and sausage) to seafood ( mainly shrimps)</p><p>It always begins the same way and may include bread crumbs or rice/orzo and a variety of cheeses, depending on what I have in hand. Moistening the filling usually entails a bit of broth if I have some open or milk or cream. I like the filling creamy and cheesy. </p><p>Basic filling</p><p>1 medium onion, chopped</p><p>1-2 garlic cloves, minced</p><p>1 tablespoon of olive oil</p><p>1 pound of hamburger/sausage or peeled deveined shrimp (raw)</p><p>1 tbl flour</p><p>1/4 + cup bread crumbs, usually Italian or a cup of cooked rice/orzo. I rarely use rice because of the carbs. </p><p>2 cups of raw spinach</p><p>3/4 c milk</p><p>1/4 cup of cream</p><p>3/4 cup shredded cheese, whatever’s on hand.Monterey Jack, pepper Jack, mozzarella. </p><p>For assembly:</p><p>10 inch squash</p><p>Extra cheese</p><p>Sauté the onion a few minutes then add the garlic. Cook till fragrant and add you meat or shrimps. When the protein is cooked, sprinkle on the flour and cook a minute then add the milk. You can add the spinach if using and allow to wilt. Season with salt and pepper. Add the breadcrumbs, cheese of choice and a bit of cream. If it looks too dry add a little more milk or cream. </p><p>Trim the ends of the squash and split down the middle lengthwise. Scoop out the seedy flesh and season with salt and a drizzle of olive oil. I have a ceramic dish 10 x 8 which holds the halves side by side. Make sure the dish is greased and bake the squash at 375 for 20 minutes by itself. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXhbygjqS3sxdwAs5vmJ61aNZpimuZOYVCUvU7FslzJWbsk9H8WuzMshPVfswqOC_4Q6DU12JT6SXYsU6cfENFSwj3JMeOIBFhBzj2gCGq688ZC9HDvWLNqOiRzIdZNy9dqg7pDKC4DqwwuwRNOjs_V6SyPcXqONOA3m2oKJROk2Z5zNP_sgeKc-CD6A/s4032/IMG_4546.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXhbygjqS3sxdwAs5vmJ61aNZpimuZOYVCUvU7FslzJWbsk9H8WuzMshPVfswqOC_4Q6DU12JT6SXYsU6cfENFSwj3JMeOIBFhBzj2gCGq688ZC9HDvWLNqOiRzIdZNy9dqg7pDKC4DqwwuwRNOjs_V6SyPcXqONOA3m2oKJROk2Z5zNP_sgeKc-CD6A/s320/IMG_4546.HEIC" width="320" /></a></div><br /><p><br /></p><p>When times up, spoon the filling in the halves and top with more shredded cheese. Bake at 375, covered for 30-40 minutes, then uncover and bake until the cheese is bubbly. Test for doneness by piercing the squash with a fork. </p><p><br /></p><p><br /></p><p><br /></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-47808086315403921522023-03-25T22:02:00.001-05:002023-03-25T22:22:07.326-05:00Eating Omaha…Acadian Grille<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKa0asON7hItzhIgOGY0LAcrIJXkR-WK5DvSv7OYlvgWhjSfI7cqFaBWX3vU18LpvAX3F1VP7dkBu9Lks0LbQQsn10gYsWiE6j_wT0CJSvBewCb-4l_iDf5km8g-rYqNk0Hqff2ZdVuTBiabS9ROfPPYuwUUlN0zZiskDnWNCDYmSAW7tjtGqXlEGO/s365/73DB2A91-4B39-4C09-A0B8-0B0714852C3A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKa0asON7hItzhIgOGY0LAcrIJXkR-WK5DvSv7OYlvgWhjSfI7cqFaBWX3vU18LpvAX3F1VP7dkBu9Lks0LbQQsn10gYsWiE6j_wT0CJSvBewCb-4l_iDf5km8g-rYqNk0Hqff2ZdVuTBiabS9ROfPPYuwUUlN0zZiskDnWNCDYmSAW7tjtGqXlEGO/s320/73DB2A91-4B39-4C09-A0B8-0B0714852C3A.jpeg" width="320" /></a></div><br /><p></p><p>Today we went to a matinee concert at a local bar, Stocks n Bonds to see the Danielle Nicole Band and had a late dinner at the Acadian Grille. Thanks to Mike and Cindy Baumer for finding these gems for us to attend and letting us come with. So much fun! The concert was from 4 to 7 and most of the folks packed into the place were our age or older. The music rocked and the band has quite a following. We were fortunate to snag a stage side table after the owner herself offered us the spot. Then, it was time to eat. </p><p>The Acadian Grille serves a variety of Cajun treats and with this still being a fasting period for us we had a great choice of seafood on the menu. We all ordered something different and we were all very happy with our meals and the price. </p><p>Brenda had the Crawfish etoufee and since the hour was late I opted for the Acadian Salad of mixed greens, crunchy fried onions and blackened shrimps. I tried a bit of Brenda’s dish which was spectacular, the essence of New Orleans. Mike had fried catfish and a side of Gouda Mac n cheese. Cindy had shrimp and grits which looked delicious but had some meat in it so we did not sample that. </p><p>This unassuming little strip mall eatery was just perfect for a nice dinner and the menu boasted some really great dishes I can’t wait to try again soon. </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-81994782728986261752023-02-27T11:34:00.001-06:002023-02-27T11:34:07.013-06:00Cilantro Lime Black Bean Shrimp <p><a href="https://juliasalbum.com/cilantro-lime-black-bean-shrimp-and-rice/">https://juliasalbum.com/cilantro-lime-black-bean-shrimp-and-rice/</a></p><p><br /></p><p>Great potluck recipe for PreSanctified. Easy and quick to make.</p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-44322127697206649202022-12-07T18:32:00.003-06:002022-12-07T18:32:49.418-06:00Eating Omaha…Backlot Pizza. Who knew? <p> Today was my birthday so we went to dinner at the movie theater. Honestly, who knew. A lovely little restaurant right off the theater filled with lots of ambiance and great Detroit pizza. We were there in time for happy hour. </p><p>The Happy hour menu had some great choices including the signature pizza at $9. What a bargain and what. Great little pizza. We had marinated olives, a generous portion, a marinara feta sauce with baguettes, beer and a cocktail. Everything was delicious. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDy2iz_7SO9GbbVzo9QJIajScpBybqQ0vvlW7HuZGyYqa-7mQl1qHzmPXiKic5Uaa8Hv3Ut6SVl2YkwV4rmq8sAsdf5TnZCzYztjNhGfJ8HtCz3KT0Uc1rPs6xk0IiQMZFbKC0I6O6sGNa7AG0rpntiG_LxheybaJzBvyeTNVRp5rzIu2wuFsq7RE/s4032/IMG_3958.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDy2iz_7SO9GbbVzo9QJIajScpBybqQ0vvlW7HuZGyYqa-7mQl1qHzmPXiKic5Uaa8Hv3Ut6SVl2YkwV4rmq8sAsdf5TnZCzYztjNhGfJ8HtCz3KT0Uc1rPs6xk0IiQMZFbKC0I6O6sGNa7AG0rpntiG_LxheybaJzBvyeTNVRp5rzIu2wuFsq7RE/s320/IMG_3958.HEIC" width="240" /></a></div>The happy hour is perfect for catching a show after or catching happy hour after a show. Love! <p></p><p>By the way, you can’t fault the delicious popcorn smell when you enter the building. Bonus! </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com1tag:blogger.com,1999:blog-6123589617165059302.post-35657538466346423482022-10-07T13:01:00.000-05:002022-10-07T13:01:08.232-05:00Eating Omaha: Shahen Afghan<p>Our friends found this spot close to their home. Afghan food served fresh next to a Afghan grocer. I did not realize the region shares a spice palette with Indian and Pakistani foods. </p><p>The portions were good sized and so we shared a combo plate. Brenda does not care much for lamb but there were chicken kabobs and a ground meat option in the combo, something for both of us. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjhXPOWRVIoRymtpZvt8oCzWP9lIFir_PsBfCn2YcqEOQhjaeARQ_Ae-94tZnH9lk573Q9k04r4RPoEaWchjuM2BR_ddSV99zLqiAMKk9i61KpMLiYzlT9QW6-czW7V2Js0AbLUWcVG-tVviv9RdWGD3hvxnh4Aao208fO4Fm1uchhXxxanCMw_aq/s4032/IMG_3755.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjhXPOWRVIoRymtpZvt8oCzWP9lIFir_PsBfCn2YcqEOQhjaeARQ_Ae-94tZnH9lk573Q9k04r4RPoEaWchjuM2BR_ddSV99zLqiAMKk9i61KpMLiYzlT9QW6-czW7V2Js0AbLUWcVG-tVviv9RdWGD3hvxnh4Aao208fO4Fm1uchhXxxanCMw_aq/s320/IMG_3755.HEIC" width="320" /></a></div>Debbie and John had been here before and ordered appetizers for the table. A very nice young man waited on us a brought out our food. <p></p><p>The eggplant was unusual, unpeeled and fried in thin rounds served with a yogurt sauce. Also an order of Manju, Afghan potstickers with ground lamb and red beans. Both were delicious but I found the eggplant skin a bit chewy.</p><p>The main course was delicious with saffron flavored rice bed and a selection of meats. Chicken, lamb kebabs and Shami. A ground spicy lamb. This photo was taken from their menu. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw3jbjRY0qyQveiiWOK_ktRTC_ZsfzsCFd47mHw6brN3j8-x4GBYkFdRTnw1SL0TI5oapQ-WR48NMK_X6uCotUY7ppw-7JgSpeX6h5iwAQUEOK4upXXdB4u23SuQkddDKpGvN66wvM2uLnIjpjnSe3YZ4JSGzgjR7B3PWiHYCh7uFP1AjeS82EsTh/s2048/IMG_1222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw3jbjRY0qyQveiiWOK_ktRTC_ZsfzsCFd47mHw6brN3j8-x4GBYkFdRTnw1SL0TI5oapQ-WR48NMK_X6uCotUY7ppw-7JgSpeX6h5iwAQUEOK4upXXdB4u23SuQkddDKpGvN66wvM2uLnIjpjnSe3YZ4JSGzgjR7B3PWiHYCh7uFP1AjeS82EsTh/s320/IMG_1222.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">We had a nice meal, great company and some unusual treats. What more could you ask? </div><br /><p><br /> </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-37443644070129183282022-10-07T12:38:00.001-05:002022-10-07T12:38:21.265-05:00Eating Omaha: Cheeseburgers<p> Wow. We took a chance and found a great burger close to our neighborhood. Cheeseburgers is a carry out/ eat in place on 168th Street just north of Harrison. You can order on line on in house. So far we’ve ordered online and picked up. Always ready when I get there and piping hot. </p><p>So far we both ordered a burger, me with some fixings and Brenda just cheese, mustard and extra pickles. The fries are super crispy and tasty too. Last time we tried a order of chicken strips and they did not disappoint. Like homemade with a deep crunchy crust and tender chicken. Two thumbs up from us, our favorite burger so far. </p><p><br /></p><p><img height="750" src="blob:https://www.blogger.com/966c123f-b54d-4e9c-a687-6de9145ca499" width="750" /></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-8203293863858095522022-08-14T15:14:00.003-05:002022-08-14T15:14:40.433-05:00Crab Cakes<p> </p><div class="wprm-recipe-template-columns-name-stars-container" style="-webkit-text-size-adjust: auto; background-color: #fafafa; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; display: flex; flex-wrap: wrap; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px; min-width: 150px;"><h2 class="wprm-recipe-name wprm-block-text-uppercase" style="box-sizing: border-box; clear: none; color: black; font-size: 1.8em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 5px; margin-top: 0px !important; padding: 0px !important;">MARYLAND STYLE CRAB CAKES</h2><svg height="0" style="display: block; height: 0px; width: 0px;" width="0" xmlns="http://www.w3.org/2000/svg"><defs><lineargradient id="wprm-recipe-user-rating-0-33"><stop offset="0%" stop-opacity="1"></stop><stop offset="33%" stop-opacity="1"></stop><stop offset="33%" stop-opacity="0"></stop><stop offset="100%" stop-opacity="0"></stop></lineargradient></defs><defs><lineargradient id="wprm-recipe-user-rating-0-50"><stop offset="0%" stop-opacity="1"></stop><stop offset="50%" stop-opacity="1"></stop><stop offset="50%" stop-opacity="0"></stop><stop offset="100%" stop-opacity="0"></stop></lineargradient></defs><defs><lineargradient id="wprm-recipe-user-rating-0-66"><stop offset="0%" stop-opacity="1"></stop><stop offset="66%" stop-opacity="1"></stop><stop offset="66%" stop-opacity="0"></stop><stop offset="100%" stop-opacity="0"></stop></lineargradient></defs></svg><div class="wprm-recipe-rating wprm-user-rating wprm-user-rating-allowed" data-average="4.47" data-count="167" data-decimals="2" data-recipe="19007" data-total="745" data-user="0" id="wprm-recipe-user-rating-0" style="box-sizing: border-box; white-space: nowrap;"><span aria-label="Rate this recipe 1 out of 5 stars" class="wprm-rating-star wprm-rating-star-1 wprm-rating-star-full" data-color="#343434" data-rating="1" role="button" style="box-sizing: border-box; cursor: pointer;" tabindex="0"><svg height="16px" viewbox="0 0 24 24" width="16px" x="0px" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g transform="translate(0, 0)"><polygon fill="none" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linecap="square" stroke-linejoin="miter" stroke-miterlimit="10" stroke-width="2" stroke="#343434"></polygon></g></svg></span><span aria-label="Rate this recipe 2 out of 5 stars" class="wprm-rating-star wprm-rating-star-2 wprm-rating-star-full" data-color="#343434" data-rating="2" role="button" style="box-sizing: border-box; cursor: pointer;" tabindex="0"><svg height="16px" viewbox="0 0 24 24" width="16px" x="0px" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g transform="translate(0, 0)"><polygon fill="none" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linecap="square" stroke-linejoin="miter" stroke-miterlimit="10" stroke-width="2" stroke="#343434"></polygon></g></svg></span><span aria-label="Rate this recipe 3 out of 5 stars" class="wprm-rating-star wprm-rating-star-3 wprm-rating-star-full" data-color="#343434" data-rating="3" role="button" style="box-sizing: border-box; cursor: pointer;" tabindex="0"><svg height="16px" viewbox="0 0 24 24" width="16px" x="0px" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g transform="translate(0, 0)"><polygon fill="none" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linecap="square" stroke-linejoin="miter" stroke-miterlimit="10" stroke-width="2" stroke="#343434"></polygon></g></svg></span><span aria-label="Rate this recipe 4 out of 5 stars" class="wprm-rating-star wprm-rating-star-4 wprm-rating-star-full" data-color="#343434" data-rating="4" role="button" style="box-sizing: border-box; cursor: pointer;" tabindex="0"><svg height="16px" viewbox="0 0 24 24" width="16px" x="0px" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g transform="translate(0, 0)"><polygon fill="none" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linecap="square" stroke-linejoin="miter" stroke-miterlimit="10" stroke-width="2" stroke="#343434"></polygon></g></svg></span><span aria-label="Rate this recipe 5 out of 5 stars" class="wprm-rating-star wprm-rating-star-5 wprm-rating-star-50" data-color="#343434" data-rating="5" role="button" style="box-sizing: border-box; cursor: pointer;" tabindex="0"><svg height="16px" viewbox="0 0 24 24" width="16px" x="0px" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g transform="translate(0, 0)"><polygon fill="none" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linecap="square" stroke-linejoin="miter" stroke-miterlimit="10" stroke-width="2" stroke="#343434"></polygon></g></svg></span></div></div><div class="wprm-spacer" style="-webkit-text-size-adjust: auto; background-color: #fafafa; background-position: 0px 0px !important; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 0px; height: 5px; line-height: 0; width: 628px;"></div><div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase" style="-webkit-text-size-adjust: auto; background-color: #fafafa; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px; text-transform: uppercase !important;"><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container" style="box-sizing: border-box; display: inline-block; margin-right: 1.2em;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label" style="box-sizing: border-box; opacity: 0.6;">COURSE: </span><span class="wprm-recipe-course wprm-block-text-uppercase" style="box-sizing: border-box;">APPETIZER, MAIN COURSE</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container" style="box-sizing: border-box; display: inline-block; margin-right: 1.2em;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label" style="box-sizing: border-box; opacity: 0.6;">CUISINE: </span><span class="wprm-recipe-cuisine wprm-block-text-uppercase" style="box-sizing: border-box;">AMERICAN</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container" style="box-sizing: border-box; display: inline-block; margin-right: 1.2em;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label" style="box-sizing: border-box; opacity: 0.6;">KEYWORD: </span><span class="wprm-recipe-keyword wprm-block-text-uppercase" style="box-sizing: border-box;">CRAB CAKE RECIPE, MARYLAND CRAB CAKES</span></div></div><span style="-webkit-text-size-adjust: auto; background-color: #fafafa; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px;"> </span><div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase" style="-webkit-text-size-adjust: auto; background-color: #fafafa; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px; text-transform: uppercase !important;"><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container" style="box-sizing: border-box; display: inline-block; margin-right: 1.2em;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label" style="box-sizing: border-box; opacity: 0.6;">PREP TIME: </span><span class="wprm-recipe-time wprm-block-text-uppercase" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes" style="box-sizing: border-box;">20</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">MINUTES</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container" style="box-sizing: border-box; display: inline-block; margin-right: 1.2em;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label" style="box-sizing: border-box; opacity: 0.6;">COOK TIME: </span><span class="wprm-recipe-time wprm-block-text-uppercase" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes" style="box-sizing: border-box;">10</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">MINUTES</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container" style="box-sizing: border-box; display: inline-block; margin-right: 1.2em;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label" style="box-sizing: border-box; opacity: 0.6;">TOTAL TIME: </span><span class="wprm-recipe-time wprm-block-text-uppercase" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes" style="box-sizing: border-box;">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes" style="box-sizing: border-box; font-size: 0.8em;">MINUTES</span></span></div></div><span style="-webkit-text-size-adjust: auto; background-color: #fafafa; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px;"> </span><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container" style="-webkit-text-size-adjust: auto; background-color: #fafafa; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; display: inline-block; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px; margin-right: 1.2em; text-transform: uppercase !important;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label" style="box-sizing: border-box; opacity: 0.6;">SERVINGS: </span><span aria-label="Adjust recipe servings" class="wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-19007 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase" data-initial-servings="" data-original-servings="6" data-recipe="19007" data-servings="6" style="box-sizing: border-box;">6</span></div><span style="-webkit-text-size-adjust: auto; background-color: #fafafa; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px;"> </span><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container" style="-webkit-text-size-adjust: auto; background-color: #fafafa; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; display: inline-block; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px; margin-right: 1.2em; text-transform: uppercase !important;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label" style="box-sizing: border-box; opacity: 0.6;">CALORIES: </span><span class="wprm-recipe-nutrition-with-unit" style="box-sizing: border-box;"><span class="wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase" style="box-sizing: border-box;">283</span><span class="wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase" style="box-sizing: border-box; font-size: 0.8em;">KCAL</span></span></div><span style="-webkit-text-size-adjust: auto; background-color: #fafafa; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px;"> </span><div class="wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container" style="-webkit-text-size-adjust: auto; background-color: #fafafa; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; display: inline-block; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px; margin-right: 1.2em; text-transform: uppercase !important;"><span class="wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label" style="box-sizing: border-box; opacity: 0.6;">AUTHOR: </span><span class="wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase" style="box-sizing: border-box;">JESSICA FORMICOLA</span></div><span style="-webkit-text-size-adjust: auto; background-color: #fafafa; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px;"></span><div class="wprm-spacer" style="-webkit-text-size-adjust: auto; background-color: #fafafa; background-position: 0px 0px !important; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 0px; height: 10px; line-height: 0; width: 628px;"></div><div class="wprm-recipe-summary wprm-block-text-normal" style="-webkit-text-size-adjust: auto; background-color: #fafafa; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px;">Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!</div><div class="wprm-spacer" style="-webkit-text-size-adjust: auto; background-color: #fafafa; background-position: 0px 0px !important; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 0px; height: 10px; line-height: 0; width: 628px;"></div><div class="wprm-spacer" style="-webkit-text-size-adjust: auto; background-color: #fafafa; background-position: 0px 0px !important; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 0px; height: 5px; line-height: 0; width: 628px;"></div><div class="wprm-recipe-template-columns-main" style="-webkit-text-size-adjust: auto; background-color: #fafafa; border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-top-color: rgb(170, 170, 170); border-top-style: solid; border-width: 1px 0px; box-sizing: border-box; caret-color: rgb(51, 51, 51); clear: both; color: #333333; display: flex; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.399999618530273px; margin-top: 10px; padding-bottom: 10px;"><div class="wprm-recipe-template-columns-left" style="box-sizing: border-box; flex: 1 1 0%; margin-right: 10px;"><div class="wprm-recipe-ingredients-container wprm-recipe-19007-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular" data-recipe="19007" data-servings="6" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 1.2em 0px 0px !important; padding: 0px !important;">INGREDIENTS</h3><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">pounds</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">jumbo lump BLUE crab meat</span></li><li class="wprm-recipe-ingredient" data-uid="1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">mayonnaise</span></li><li class="wprm-recipe-ingredient" data-uid="2" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Worcestershire</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Dijon mustard</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Old Bay Seasoning</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, plus more for garnish</span></li><li class="wprm-recipe-ingredient" data-uid="5" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh lemon juice</span></li><li class="wprm-recipe-ingredient" data-uid="6" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Panko bread crumbs</span></li><li class="wprm-recipe-ingredient" data-uid="7" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">large egg</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">lightly beaten</span></li></ul></div></div></div><div class="wprm-recipe-template-columns-right" style="box-sizing: border-box; flex: 2 1 0%;"><div class="wprm-recipe-instructions-container wprm-recipe-19007-instructions-container wprm-block-text-normal" data-recipe="19007" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 1.2em 0px 0px !important; padding: 0px !important;">INSTRUCTIONS</h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-19007-step-0-0" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-19007-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-19007-step-0-2" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-19007-step-0-3" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-19007-step-0-4" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-19007-step-0-5" style="box-sizing: border-box; font-size: 1em !important; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces. </span></div></li></ul></div></div></div></div>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-40622316480996246962022-08-11T16:15:00.000-05:002022-08-11T16:15:11.162-05:00Pizza! <p> Since our last foray into pizza making, mid July, I have bought a Ooni Pizza gas oven. We seasoned the oven last week and gave it a trial run. I made 4 250 gm dough balls out of dough I made 72 hours in advance. I made my own sauce, riffing off Marcella Hazan’s simple recipe. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgq7LxcK_KNLGdaFAMaL5mD35T3rDXduAkiiugWb6My0VGAbOoSdYT-nBdCc2VLy-Ytg4htlGalN-y2zW4Q05isAG2U5qfCTFuCEjjgqQ5SqSJhDauSnP8YRn9L6y82S9siXOzeFO8srH44x0oy3lYY6rFz_xsmZ6sUDf8Z8dzG3XVPiAswC8GYPW4/s4032/IMG_3666.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgq7LxcK_KNLGdaFAMaL5mD35T3rDXduAkiiugWb6My0VGAbOoSdYT-nBdCc2VLy-Ytg4htlGalN-y2zW4Q05isAG2U5qfCTFuCEjjgqQ5SqSJhDauSnP8YRn9L6y82S9siXOzeFO8srH44x0oy3lYY6rFz_xsmZ6sUDf8Z8dzG3XVPiAswC8GYPW4/s320/IMG_3666.HEIC" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgOj9PHe6BtVUvNaNcAN7Polmd79mgjBWlfND_ECc8g1CDei1e4o9gh4Nviq-a3x7X91E6uwj7BprH6gISmrBase1buQOP1T4_UQfdrA10JpexXPJQKN-zY7hOQ2QEfGI6XigHAkhEXtKIh7b8n5ism-3Pc7DyOhXdi32kmF5rlbiJ35t24DmnmtG/s4032/IMG_3665.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgOj9PHe6BtVUvNaNcAN7Polmd79mgjBWlfND_ECc8g1CDei1e4o9gh4Nviq-a3x7X91E6uwj7BprH6gISmrBase1buQOP1T4_UQfdrA10JpexXPJQKN-zY7hOQ2QEfGI6XigHAkhEXtKIh7b8n5ism-3Pc7DyOhXdi32kmF5rlbiJ35t24DmnmtG/s320/IMG_3665.HEIC" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The dough is pretty basic. I used bread flour and I think the handling of the dough for 72 hours is what makes it great. I took it out of the fridge day of baking and proofed it for several hours before making the pizza. I am using the Baking Steel website and technique for the dough and it does not disappoint. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The link to the dough recipe:</div><p></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">https://bakingsteel.com/pages/how-to-master-your-pizza-doughs?_pos=10&_sid=8fc5f6b7d&_ss=r</div></div><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The sauce is also basic but this time I used a combination of fresh tomato and canned tomato sauce.the sauce came out incredibly smooth and a little sweet despite having just tomatoes, salt, onion and Italian seasoning in it. I have a variety of garden tomatoes this year so not sure who the culprit is that added the sweetness but I suspect the Italian Pear tomato I used, new this year to the garden. </div> <div>More to come as we experiment with new toppings and techniques. God help my Guinea pig friends and neighbors. <p></p></div>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-64673166584525867482022-07-05T21:37:00.000-05:002022-07-05T21:37:01.762-05:00Mastering the Art of Pizza…so much to learn<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMsvRk-F8-DFJcAHdbbtCoEkQj5iqfp471WyLqW8aZcBUGaZSar7UBPAp0ROGEyXD80j1suYV-ixNYWb3ZC6e8YhTvOvNuJgGuvMrNV_MineD4tv-JUj6kBvaOLQQeiyl7lXaJ1lsLTsolemabOVYP7GyxDbiqWvZbuKtRzfIIMcrID--_wQm6On6/s1440/B2DC58D9-AAD4-4ECE-9FA6-3B90291868AE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMsvRk-F8-DFJcAHdbbtCoEkQj5iqfp471WyLqW8aZcBUGaZSar7UBPAp0ROGEyXD80j1suYV-ixNYWb3ZC6e8YhTvOvNuJgGuvMrNV_MineD4tv-JUj6kBvaOLQQeiyl7lXaJ1lsLTsolemabOVYP7GyxDbiqWvZbuKtRzfIIMcrID--_wQm6On6/s320/B2DC58D9-AAD4-4ECE-9FA6-3B90291868AE.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">As in the last few years, Mackenzie has celebrate her birthday at the pool. The pool is generously shared by our friends, the Kropp’s. They have a lovely home and a great outdoor kitchen with a top of the line gas pizza oven. We have been great friends for well over 40 years. After the home was completed, we were invited over and I made pizzas. Not the greatest but every year I make pizza, it gets a little better. It’s all about the dough, always about the dough.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oKaHDFf_LZRQwxs6bm_YodJ63rW2-S4QUVBvYil2OZP_Bkp5WJpzwBdTVtzAZLyD4ZOlwLn7dyGp34GkXSAw-6whEOA-f4aiXXliUOwltHgeigp9dpn-c0wPY0lvZY9EArIPb4e2XSzfLiseEzrSVMAbteyRr5bEHQvuSC1O4AvNhJD7_rQ77K8W/s1440/01DFB967-2717-4BA3-ADA8-09D83E45E3FF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oKaHDFf_LZRQwxs6bm_YodJ63rW2-S4QUVBvYil2OZP_Bkp5WJpzwBdTVtzAZLyD4ZOlwLn7dyGp34GkXSAw-6whEOA-f4aiXXliUOwltHgeigp9dpn-c0wPY0lvZY9EArIPb4e2XSzfLiseEzrSVMAbteyRr5bEHQvuSC1O4AvNhJD7_rQ77K8W/s320/01DFB967-2717-4BA3-ADA8-09D83E45E3FF.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84LYm-fHaaJL2R4coCqcc4d3XJXp7Z_wquadSiwQD0i3R-2_JLE-NRRQo5SCJvkd1o043NwTWpPAMG153CeHVvN6wMYhn6MAAI_8Chay5lrpUysUEJ5mCaNCijDZ1TUjOCxDkvnMn5WdDg77bPckuCc51_q-kP92hphB-5OGcOXkuTtEfj6HhdmAI/s1440/C1BE50D9-4EE6-4AFD-9618-89D8700D1FE4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84LYm-fHaaJL2R4coCqcc4d3XJXp7Z_wquadSiwQD0i3R-2_JLE-NRRQo5SCJvkd1o043NwTWpPAMG153CeHVvN6wMYhn6MAAI_8Chay5lrpUysUEJ5mCaNCijDZ1TUjOCxDkvnMn5WdDg77bPckuCc51_q-kP92hphB-5OGcOXkuTtEfj6HhdmAI/s320/C1BE50D9-4EE6-4AFD-9618-89D8700D1FE4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once again, this year, Nicholas rolled and tossed the dough into rounds which I dressed and baked, turning frequently and watching like a hawk. This oven achieves temperatures of greater than 800 degrees so things cook in a hurry. We made 15 finished pies and par baked 3 crusts for the freezer. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0NAlsow-PANhx08UbiJjF3EuTTjXxR9vQu5k2eTlXNiy9c7vgJeHmJxNrfUuStDcERblOSPz15l5RUHx7KaG29a9fq6B7SBiWcrVw5LOcmxIrjTYt6HieMTdJzcLKFDSPolTBEsdV6NszA_B4MzTmk5LaTaursxUZehBP7z31AVJxJPo9vVsGQJs/s1440/E2F64CC3-B2C2-44BB-B6CD-238ADB1D0365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0NAlsow-PANhx08UbiJjF3EuTTjXxR9vQu5k2eTlXNiy9c7vgJeHmJxNrfUuStDcERblOSPz15l5RUHx7KaG29a9fq6B7SBiWcrVw5LOcmxIrjTYt6HieMTdJzcLKFDSPolTBEsdV6NszA_B4MzTmk5LaTaursxUZehBP7z31AVJxJPo9vVsGQJs/s320/E2F64CC3-B2C2-44BB-B6CD-238ADB1D0365.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mWAeav0EbaA_X-5GMh9T-e50KOBOk49UjU79bNSoOQbelV8_MjrR4DRZe_URff_ITFStQKRH6Lv87PIZ1nTVmD7pFW3dpzWhhl1TtbyxeX8NTeAtoa7Ev5zpYaPnBEgZAQ_PTbR8pabXrf7QAxZshxRTbMeh37yEp-ImPfj5Xp-fs8GdltjTo_Ay/s1440/E696548C-D681-46DF-9417-67E0CF3F6F13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1440" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mWAeav0EbaA_X-5GMh9T-e50KOBOk49UjU79bNSoOQbelV8_MjrR4DRZe_URff_ITFStQKRH6Lv87PIZ1nTVmD7pFW3dpzWhhl1TtbyxeX8NTeAtoa7Ev5zpYaPnBEgZAQ_PTbR8pabXrf7QAxZshxRTbMeh37yEp-ImPfj5Xp-fs8GdltjTo_Ay/s320/E696548C-D681-46DF-9417-67E0CF3F6F13.jpg" width="320" /></a></div>So let’s discuss this dough. The first years I made a high hydration dough, 75% or more. It was sloppy and sticky and made a nice crust that was hard to get off the peel. I used parchment paper and let it burn off but what a mess. I lowers the hydration last few times but this year I hit the sweet spot. Dough that was rested and easy to shape. Bubbled and puffed like a dream and had a nice flavor and chewy texture. Jackpot! <p></p><p>The Dough</p><p>Working 3 days ahead for flavor and texture is a must.</p><p>500 gms bread flour</p><p>2 gms yeast active very</p><p>16 gms salt</p><p>350 gms water</p><p>I used my Kitchen Aid mixer dough hook and made the dough. Mixing first the yeast and flour. Dissolve the salt in the water, add it to the flour and mix away. It will pull away from the bowl so knead it a few minutes then place in a container you can put in the fridge. First let it rise on the counter and stretch a fold after 45 minutes. Rise and stretch and fold again. I use wet hands to keep the dough from sticking to me. </p><p>Cover and place in the fridge till baking day. </p><p>Early on baking day, divide the dough into 240-250 gm portions. Flatten slightly and fold over pressing the dough into the fold then turn, doing this in all directions about ten times making sure the surface stays taught and smooth. After the final fold, pinch the seam shut and form a ball with a taught surface by rolling on the counter. Set aside and finish with the rest of the dough. I placed this in a large flat container with a tight fitting lid and allowed my dough balls to fully proof for several hours till forming and baking time. As you can see each batch of dough made about 3 balls and I made 6 batches. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvt2eVJUkGIXqdGl3IBZ60JCaq0T6fi_2ppcGoY_NFCQoXvTwNlIJhGEvsc3SFSYsEIXc7rX5VxrT2M3wovajG5d5isf9-KQXlmtrGm7Gc3AO238jTzeyd0y1n9kpTiuXQXEevvjC7ZYPxjFt3uQdPhwD7bhd1por37rVMFBpEQUmgIplZJtfTmzn/s4032/IMG_3582.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvt2eVJUkGIXqdGl3IBZ60JCaq0T6fi_2ppcGoY_NFCQoXvTwNlIJhGEvsc3SFSYsEIXc7rX5VxrT2M3wovajG5d5isf9-KQXlmtrGm7Gc3AO238jTzeyd0y1n9kpTiuXQXEevvjC7ZYPxjFt3uQdPhwD7bhd1por37rVMFBpEQUmgIplZJtfTmzn/s320/IMG_3582.HEIC" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The sauce was Marcella Kazans super easy recipe using canned Marzano tomatoes, and onion halved and 5 tablespoons of butter. Simmer for 15-20 mins breaking up the tomatoes. Remove the onion then I added a tablespoon of Italian seasoning before hitting it with the immersion blender. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-48085346112593730252022-05-30T16:17:00.000-05:002022-05-30T16:17:02.518-05:00Eating Omaha…Vidlak’s Brookside Cafe<p> Sunday post church breakfast with John and Debbie on our quest to sample local Omaha fare, we stopped at Vidlaks for breakfast. Just a nice little neighborhood place that is always busy and for good reason.</p><p>Brenda and I don’t eat a great deal at one sitting and every time we share an entrée, these nice folks bring it to us split on 2 plates. No up charge, no eye rolling, just a big portion cut ,down for 2 people. I love this place! </p><p>I talked Brenda into the chicken fried steak breakfast with eggs and hash browns. Too much for me alone but perfect portions for each of us. Our favorite breakfast is the Cheesebuger Omlet but we have that a lot so time for a change up. It delicious, lots of coffee refills and great company. </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-64525501511037468492022-05-30T16:11:00.000-05:002022-05-30T16:11:12.792-05:00Eating Omaha…Stoking Goat<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwLd_9Z0snoZ5s_nepEEn0_h_cRHJpfttJWGaamut_bUJOzYmgiz4jjU7s_4zbDfZ44LSESrNjK0w88iGeT-9qDnOVFy63iqLcKNaEiYnBkozl9igDyQpkNEPAr2vxu3C3TbpmQTxSobBurTy2rJ7UAf7JkOY1ERO7Z_zP_SIxhKs4DrX3Fx5y2ly/s4032/IMG_3529.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwLd_9Z0snoZ5s_nepEEn0_h_cRHJpfttJWGaamut_bUJOzYmgiz4jjU7s_4zbDfZ44LSESrNjK0w88iGeT-9qDnOVFy63iqLcKNaEiYnBkozl9igDyQpkNEPAr2vxu3C3TbpmQTxSobBurTy2rJ7UAf7JkOY1ERO7Z_zP_SIxhKs4DrX3Fx5y2ly/s320/IMG_3529.HEIC" width="320" /></a></div><br /> Being our anniversary this weekend and needing to use a gift card to this family of restaurants that includes Taxis and Stokes, we ventured out to eat at Stoking Goat in northwest Omaha. Listed and casual dining and being in a casual mood, we went about 5ish and found all day Sunday Happy Hour. <p></p><p>The menu includes all sorts of interesting combo sandwiches, moderately priced and discounted drinks. We started with a very well made Kentucky Mule. Balanced and tasty it went well with dinner.</p><p>For starters, on the happy hour menu, we tried the onion dip with house made chips and Parmesan Crusted Chicken Thigh. The chips were crisp and delicious and the dip was great with a roasted onion flavor.</p><p>The chicken thighs, sliced thin and very crusty and crisp served with a sweet sauce were delicious. </p><p>We split a Horseradish Steak sandwich that came on a Demi baguette with cheese and a side of truffle fries. Delicious medium rare Rib Eye that was melt in your mouth tender with a nice horseradish bite to it. </p><p>The service was attentive and while not a busy place on a Sunday evening, it’s a beautiful place to grab an inexpensive meal. </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-82985344618831951802022-05-28T11:07:00.001-05:002022-05-28T11:08:30.563-05:00Townline BBQ sauce. <p> </p><h3 class="o-Ingredients__a-SubHeadline" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border: 0px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: "Franklin Gothic URW Cond Medium", Helvetica, Arial, sans-serif; font-size: 20px; font-stretch: inherit; font-weight: inherit; letter-spacing: 0.5px; line-height: 1; margin: 20px 0px -5px 20px; padding: 0px; vertical-align: baseline;"><span style="background-color: #e06666;">Townline BBQ Sauce</span></h3><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="1/4 pound butter" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">1/4 pound butter</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="3/4 cup minced onion" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">3/4 cup minced onion</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="1/2 cup minced garlic" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">1/2 cup minced garlic</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="2 lemons, zested" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">2 lemons, zested</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="5 tablespoons freshly squeezed lemon juice" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">5 tablespoons freshly squeezed lemon juice</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="4 1/4 cups ketchup" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">4 1/4 cups ketchup</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="1 cup tomato juice" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">1 cup tomato juice</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="3/4 cup light brown sugar" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">3/4 cup light brown sugar</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="6 tablespoons molasses" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">6 tablespoons molasses</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="1/2 cup Worcestershire sauce" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">1/2 cup Worcestershire sauce</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="1/2 cup chili powder" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">1/2 cup chili powder</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="4 tablespoons white wine vinegar" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">4 tablespoons white wine vinegar</span></span></label></p><p class="o-Ingredients__a-Ingredient" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-width: 0px 0px 1px; box-sizing: inherit; caret-color: rgb(28, 28, 28); color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 15px 20px 10px 30px; vertical-align: baseline;"><label class="checkbox-text" style="align-items: center; border: 0px; box-sizing: inherit; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; min-height: 21px; padding: 0px; position: relative; vertical-align: baseline;"><input checked="" class="o-Ingredients__a-Ingredient--Checkbox" style="box-sizing: inherit; font-family: inherit; font-size: inherit; line-height: inherit; opacity: 0; position: absolute; z-index: -1;" type="checkbox" value="1 1/2 tablespoons chipotle puree" /><span class="o-Ingredients__a-Ingredient--CheckboxMock" style="border-radius: 50%; border: 2px solid rgb(255, 98, 106); box-sizing: inherit; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 21px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; vertical-align: baseline; width: 21px;"></span><span class="o-Ingredients__a-Ingredient--CheckboxLabel" style="border: 0px; box-sizing: inherit; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 0px 32px; padding: 0px; position: relative; top: 2px; vertical-align: baseline;"><span style="background-color: #e06666;">1 1/2 tablespoons chipotle puree</span></span></label></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-85056435270593116012022-05-04T10:18:00.001-05:002022-05-04T10:18:25.420-05:00Eating Omaha….Capri. <p> We had company Sunday and Mat had watched a newscast about a new Italian eatery very close to us. On Tuesday we were able to visit with our good friends, John and Debbie Birge and maybe resurrect the Eating Omaha blog at the same time. No reservations except for 6 or more. Very tiny place and we got there at 6 and snagged a table for four. Several later customers were turned away due to very limited seating. </p><p>This venue is actually in the back of a sports bar called Tanners. The owner has several venues in town and Capri shares a kitchen with the sports bar out front. Cool idea to fly a new concept with minimal risk.</p><p>Since this was a new endeavor the interior space was not much to talk about. Clean and utilitarian with a bar and friendly bartender and a single waiter the night we were there, all the tables were full. </p><p>The menu boasts traditional Italian fare, large portions and very well executed. We sampled the Chicken Piccata, Lasagna and Chicken Parmesan. All very tasty and large portions. The Lasagna had a bit of heat to it, the ladies loved the piccata and the Chicken parm was crispy and loaded with cheese. The pasta was a bit over cooked but the sauce was a nice compliment to the dish. Great prices and included a delicious salad. I had Ceasar and the rest had the house salad with various dressings, all good. Nice list of cocktails but I had a beer. The waiter started us to 2 loaves of crispy garlic bread. All in all a great place to grab a bite and not break the bank. The 2 of us was $58 including tip. Can’t complain. Great food, great company. </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-84922494356234326072022-03-09T16:15:00.002-06:002023-08-18T17:02:49.287-05:00Curried Shrimp<p> I need new flavors in my Lenten life. Today is Thai Curry with shrimp. Completely vegetarian except for the shrimp which is allowed during our fast. I used the recipe link below and made my own red curry paste from pantry stores. Yum! </p><p><a href="https://www.foodiecrush.com/shrimp-in-thai-coconut-sauce/">https://www.foodiecrush.com/shrimp-in-thai-coconut-sauce/</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg93vGpnIsFwZ29roSwqiAi9_Uowm0yXQdYUx_in_gygt0ljBDOTx-BDoXwXikGENW4u275GqmPfUUIXksCCQgErCVjPGNYqwyfgLmJt6LyCu4cb9cVjQ_cSSbYbEa2vFSISVsLvpmUq0lIcsupvWntbEYFRb4RDN5hB75TXH6EPa6Vakdgm9vED0lv=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg93vGpnIsFwZ29roSwqiAi9_Uowm0yXQdYUx_in_gygt0ljBDOTx-BDoXwXikGENW4u275GqmPfUUIXksCCQgErCVjPGNYqwyfgLmJt6LyCu4cb9cVjQ_cSSbYbEa2vFSISVsLvpmUq0lIcsupvWntbEYFRb4RDN5hB75TXH6EPa6Vakdgm9vED0lv=s320" width="320" /></a></div>Red Curry Paste<p></p><div><a href="https://www.thespruceeats.com/thai-red-curry-paste-3217309">https://www.thespruceeats.com/thai-red-curry-paste-3217309</a></div>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-80798590465967554902021-09-05T08:24:00.001-05:002021-09-05T08:27:54.196-05:00Rack of Lamb<div class="separator" style="clear: both;">I had a bit if an issue Fruday. The freezer popped open and a lot of meat thawed. I cooked, roasted, grilled all morning. </div><div class="separator" style="clear: both;">One of the thawed packages cas a full rack of lamb. I pulled up Ina Gartens recipe and followed it to the letter. It did not disappoint.</div><div class="separator" style="clear: both;">I made a rub of 1 1/2 tablespoons salt, 3 garlic cloves, 1/2 cup dijon, 2 tablespoon fresh rosemary ( I used 1 tbls of dry) and 1 tablespoon balsamic vinegar. I crushed everything into a paste in my mortar and then smeared it on the top side of the racks and roasted at 450 degrees for exactly 25 minutes. Removed, tented with foil for 15 minutes and had the most succulent medium rare lamb I could ask for. Sadly it was about 7 am when these came out but I had a chop for breakfast anyway. Honestly they are delicious cold as well. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3Nlzos9jPN0/YTTDjZmNa9I/AAAAAAAA2F0/8w9NhdvUr9A8PODcyN-UGpbVaZWIDwLRwCPcBGAsYHg/s4032/65236745347__19ADF14A-D5C3-43E8-AD5B-798E336D2975.fullsizerender.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-3Nlzos9jPN0/YTTDjZmNa9I/AAAAAAAA2F0/8w9NhdvUr9A8PODcyN-UGpbVaZWIDwLRwCPcBGAsYHg/s320/65236745347__19ADF14A-D5C3-43E8-AD5B-798E336D2975.fullsizerender.HEIC" width="240" /></a></div><br /><a href="https://1.bp.blogspot.com/-iZSk3vRUjpE/YTTBvudbqxI/AAAAAAAA2FY/Fn46Kxq2ORwS5ptDRXTXmedupyLPxYTzwCPcBGAsYHg/s4032/65236745347__19ADF14A-D5C3-43E8-AD5B-798E336D2975.fullsizerender.HEIC" style="display: block; padding: 1em 0px; text-align: center;"><br /></a></div>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com1tag:blogger.com,1999:blog-6123589617165059302.post-21929871634816478992021-09-05T07:51:00.000-05:002021-09-05T07:51:10.016-05:00Sourdough Recipe I liked….<p> <a href="https://www.theperfectloaf.com/beginners-sourdough-bread/print/10711/">https://www.theperfectloaf.com/beginners-sourdough-bread/print/10711/</a></p><p>Great thing about this recipe is that 3 flours are used in the bread giving great texture and tooth to the final product. My starter was super active when I began this morning and resulted in nice rises, a nice overnight ferment and sizable loaves. I only have one Dutch oven so the second loaf had more time to grow. I might just leave them to rise longer as more airy pockets and less dense loaves. Honestly, these were fantastic with a slight tang to them. I’m sure that will get better as my started matures. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WzTIZoApUqg/YTS9LyvH8II/AAAAAAAA2E8/BLDt_RAi-P8X575EKDG9l8lvgrprxEE0QCPcBGAsYHg/s4032/IMG_0698.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-WzTIZoApUqg/YTS9LyvH8II/AAAAAAAA2E8/BLDt_RAi-P8X575EKDG9l8lvgrprxEE0QCPcBGAsYHg/s320/IMG_0698.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FWfvFh3rfQY/YTS9L7OkKOI/AAAAAAAA2E8/MlaWtAdDLP8D1pJiGxLjKeuoDz5FyfIeACPcBGAsYHg/s4032/IMG_0699.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-FWfvFh3rfQY/YTS9L7OkKOI/AAAAAAAA2E8/MlaWtAdDLP8D1pJiGxLjKeuoDz5FyfIeACPcBGAsYHg/s320/IMG_0699.HEIC" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K4ziNfk6ElQ/YTS9LyvkmaI/AAAAAAAA2E8/YB3k7Na3OIIKzOpLgVs0umHDXSrIem9egCPcBGAsYHg/s4032/IMG_0700.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-K4ziNfk6ElQ/YTS9LyvkmaI/AAAAAAAA2E8/YB3k7Na3OIIKzOpLgVs0umHDXSrIem9egCPcBGAsYHg/s320/IMG_0700.HEIC" width="240" /></a></div><br /><p><br /></p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-62099554171796213522021-08-24T18:33:00.000-05:002021-08-24T18:33:17.563-05:00Corn Chowder revisited. <p> I planted corn this year and our rabbits had a feast, destroying every sprout except for the 10 or 15 I threw in the raised beds. It grew and produced but I was too late to harvest and it dried up a bit. Got 9 nice ears but not for regular consumption. I made chowder instead or re hydrate the kernel and then pulverize them with the immersion blender. I planted white corn and I used the silage to put into a new raised bed. Everything in the chowder today came from the garden except the dairy of course. </p><p>Corn Chowder</p><p>6 ears corn cut off the cob</p><p>1 medium onion chopped</p><p>1 jalapeño, diced fine</p><p>1 clove of garlic</p><p>1 tbl butter and olive oil</p><p>3 sprigs of fresh thyme</p><p>2 cups of milk</p><p>1 cup veggie broth</p><p>1/2 cup heavy cream</p><p>1/2 cup buttermilk cause I had it leftover</p><p>1/2 cup grated Parmesan</p><p>Salt and pepper to taste. </p><p>I sautéed the corn, onions, jalapeños and garlic in the butter and oil till the onions started to become translucent. I added the thyme, milk and broth next and let the mixture come to a simmer for 15 minutes. I ran the immersion blender through after removing the thyme leaving it still a bit chunky then added the cream, Parmesan and buttermilk to finish. Salt and pepper to taste. </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-22687019481710074782021-06-29T18:17:00.000-05:002021-06-29T18:17:22.678-05:00Swiss Chard....<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gkcBw6xlJM8/YNumHEPAx3I/AAAAAAAA1OM/WAcKB8BXvXI8QacIyKlwnXkeJ2Ww2M0yQCPcBGAsYHg/s3264/IMG_0482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://1.bp.blogspot.com/-gkcBw6xlJM8/YNumHEPAx3I/AAAAAAAA1OM/WAcKB8BXvXI8QacIyKlwnXkeJ2Ww2M0yQCPcBGAsYHg/s320/IMG_0482.JPG" /></a></div><br /> So this year we have an abundance of tomatoes, radishes, beets, basil, sage and Swiss Chard both a rainbow and regular variety. Leafy and verdant green with colorful stems I made a meal of it tonight. So tasty and fresh. The nice thing about this is cutting a few leaves, it comes back in days. <p></p><p>So...what to do with it? Tonight is a meatless night so I used shrimp as my protein and went to town. This recipe served just the 2 of us perfectly. I had mine with a few tablespoons of rice to sop up the delicious liquid. </p><p>Shrimp and Swiss Chard</p><p>1 pound of shrimp, raw, shelled. I used 20-24 per pound.</p><p>A bunch of chard. It cooks down so pick more than you think. Shred the leaves and chop the stems. </p><p>2 cloves of garlic, chopped coarse</p><p>1/2 red onion or sweet yellow onion, diced</p><p>2 T olive oil</p><p>1T butter</p><p>Red pepper flakes </p><p>Salt and pepper</p><p>1/2 lemon zested and juiced</p><p>Optional: 1/4 cup crumbled Feta cheese</p><p>3 T heavy cream. </p><p>1/2 cup of rice per serving. </p><p>In a large skillet, melt the butter and heat the olive oil. Add the onions and chard stems then the garlic and red pepper. Sauté till the onion is translucent and the stems are tender then add the shrimps and cook till just done. </p><p>Add the shredded chard leaves and turn with a pair of tongs until it wilts a bit. Salt and pepper to taste then add the lemon zest and juice. Stir till everything is coated. </p><p>Add the cheese and cream and a lovely sauce will form. Serve over rice if you like. </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-89686135763861456272021-05-24T05:30:00.001-05:002021-05-24T05:33:51.437-05:00Diabetes...my current journey<p> About 10+ years ago I was diagnosed with Type 2 diabetes. I have a poor genetic profile that might have contributed to my pre disposition or maybe just my poor daily habits and lack of movement. Not sure which. I am not inclined to beast mode and run and jump with the rest of people and my advancing age certainly contributes to that lame excuse but...here I am. </p><p>So excuses aside, I actually watch my blood sugar like a hawk. Over the years I had access to several wonder drugs and treatments that pretty much dried up when I started Medicare. After reviewing my list of medications pre Medicare, and finding several would cost me over $600 a month, I opted for insulin therapy. It’s not that I don’t make insulin, I’m just resistant to insulin in general. This causes my blood sugar to rise despite meds that kick the crap out of my pancreas. So, the administration of exogenous insulin seems to help.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L_nbvH21_-8/YKuAGbc9XYI/AAAAAAAA0i8/P_Rv7BDZ6LYS615TYJwFA03pMfA7EpHdwCPcBGAsYHg/s3088/IMG_2624.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="200" src="https://1.bp.blogspot.com/-L_nbvH21_-8/YKuAGbc9XYI/AAAAAAAA0i8/P_Rv7BDZ6LYS615TYJwFA03pMfA7EpHdwCPcBGAsYHg/w150-h200/IMG_2624.HEIC" width="150" /></a></div><br /><p><br /></p><p>I started my journey with a few victories, a few let downs and now I am just trying to stay the tide. I’ve had some success with mechanical pumps and sensors so that’s the route I am traveling today. While the clockwork pump V Go 40 served me well for a few years, I was not getting the precise control I wanted and a month ago I abandoned the device for an Omnipod device and switched sensors to a Dexcom G6. I was using a FreeStyle Libre sensor but had issues with accuracy. </p><p>My buddy Andy is 30 years my junior and a muscle head but we share a common diabetes thread and advice with each other. I embarked on this new therapy territory that he had been using for a while. </p><p>So, with insulin capped at $25/month I fill my Omnipod with 200 units that will only last me 2 days, not the three days the company touts. My basal rate is high, 3 units an hour, combined with my boluses I use all 200 units in about 48 hours. The great thing now is that my G6 is monitored by my phone widget. Alarms are set for high BS alerts over 200. I can then ask my Omnipod pump to calculate my bolus dose, based in my carb intake and current BS reading. I can then ask it to deliver all at once or aver a set amount of time. Don’t be fooled, I still monitor my carb intake in detail and can pretty much tell you within a gram or two how many carbs are in any given food. I eat light everything when it comes to breads, pastas and hidden carbs in Chinese food, BBQ sauces and the like. </p><p>So...how am I doing? The goal for me is to stay in target at least 70% of the time. My target is between 70 and 180. I like to keep it in a narrow range between 80 and 140 and this system really helps maintain that range. Currently I enjoy a target of 75-85%. Doing well, thanks for asking. </p><p>My journey is anything but typical. My boy Ben is a DNP Hospitalist in Council Bluffs. He says it is rare for most type 2 my age to have any idea what their last sugar was or even when they last checked. His patients ride well over 200 or more and suffer all the ills associated with having a BS that high. Apparently, I am amongst other things, a bit anal retentive but in a good way maybe.</p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0tag:blogger.com,1999:blog-6123589617165059302.post-5939110494029732842021-04-20T06:42:00.002-05:002021-04-20T08:35:49.720-05:00“Just because I wear it well....<p> ...doesn’t mean it’s not heavy.”</p><p>This quote from a fellow stomate who frequently posts on Instagram, got right to me. For 3 years now I have had this remnant that constantly reminds me of my struggle with cancer and radical cystectomy (removal of the bladder and all parts south). I think that since my retirement, I’ve had time to process my feelings regarding this constant companion. I don’t regret my decision to opt for a stoma but I regret having to make that decision at all, for sure. </p><p> My friend goes on to say “One thing I have to keep reminding people (including myself) is that I have had life changing surgery and the demands on my body from everyday life will effect (sic) me in different ways now. This bag brings unique challenges, with highs and lows.”</p><p>Check out IBDLIFE on Instagram as Ant reveals his story. He suffers from Chrons and now has an ostomy and is an advocate for ostomy support and fashion. </p><p>My journey is a bit different but no less life changing. I had cancer. I did not have to have chemo because we caught my cancer in it’s early stages but the cancer was a very aggressive type so a radical procedure had to be performed. The recovery and relapse was brutal but the more subtle weight is constantly with me, hourly, daily, weekly. </p><p>I generally wear my bag outside my pants, covered and I only wear my bag inside my waistband for special occasions like the wedding last August. I am forever cognizant in those situations as the waistband’s pressure on me that can cause a devastating leak. It’s happened before, I’m sure it will happen again but I’ve become confident enough to no longer keep a change of clothes in the car. I tend to stand a lot, sitting makes me uncomfortable as it increases pressure on the system.</p><p>Traveling is a bit much. I had forgotten my connector to my night bag on a trip to Brenda’s folks and had to sleep in a chair all night and set my alarm to wake me every 2 hours to empty. Lesson learned the hard way. On long flights I will bag up so I don’t have to get out of my seat. I’m surprised how much the cabin pressure affects my output. I may have to get up twice on even short flights. </p><p>We talk of international travel again but it brings trepidation of TSA check points, where very unusual and very public encounters happen and the thought of another ignorant TSA agent calling me out or literally pulling open my waistband to peer inside, gives me pause. I have had to lift my shirt up, at the check in so they can actually see my bag because they cannot fathom what fluid I might be carrying with me. Of course you have to be good natured (not my forte) and take the opportunity to educate, constantly pushing down your embarrassment, frustration and anger. </p><p>Life goes on. </p>ICXC painterhttp://www.blogger.com/profile/10563388738452170436noreply@blogger.com0