WHY SWEAT OVER A STOVE ALL DAY TO PRODUCE A MEAL THAT WILL BE EATEN IN LESS THAN AN HOUR?

save a turkey - eat a chicken!

 ANOTHER SLOW COOKER RECIPEE

After reading Kulkuri’s comment about baked beans on an earlier post about slow cooker cooking, I decided to share my slow cooker bean recipe: should anyone be interested.  

I soak baby lima beans overnight.  Place them in the slow cooker next morning, cover them with two chopped onions, a ham steak cut into one inch cubes, a cup of diced celery, two minced garlic cloves, a can of diced tomatoes, one bay leaf, a teaspoon each of dried oregano, thyme and basil, a dash of crushed red peppers to taste and four cups of Chicken stock (again we use McKays.)
 

I set the cooker to high and cook about six to seven hours.
   

Baked beans, a glass of cold beer (Canadian) and crusty bread – you can’t find a better winter feed.

THANKSGIVING IS SLOW COOKER TIME AGAIN

A five pound chicken (I prefer chicken to turkey) stuffed with two lemons quartered; add I cup of chicken broth, two garlic cloves, a bay leaf and sprinkle the bird with Herbs of Provence. Cook on high for six hours.

My wife will make mashed potatoes, savory dressing, green peas and cranberry sauce when we are ready to eat - a glass of  Beaujolais.

Life is good. 

The only way this could be any better would be to live in France and work in a vineyard like microdot.

the Ol'Buzzard

CHICKEN TITS

As a child I was raised in the Delta of Mississippi.   My grandmother and I lived across the street from my aunt and uncle who raised chickens in their back yard.   On special occasions we always had chicken; and since we were a rural community it was always fresh and local.   The point is: I know what chickens are suppose to look like – alive or cooked. 

I recently bought a package of boneless, skinless chicken breast at the local Hannaford supermarket.    The three chicken breasts in this package were enormous.   I would gauge them at least a D cup; there are women I have known with smaller breast.   What the hell kind of Frankenstein monster-chicken breed yields this size breast meat?  

  

 I'm just asking

the Ol'Buzzard