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COOK YOUR WAY THIN : WIZARD OF OZ COOKIE CUTTERS : COOKIES AND CREME FUDGE.
Cook Your Way Thin
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- (of food) Be heated so that the condition required for eating is reached
- Heat food and cause it to thicken and reduce in volume
- prepare a hot meal; "My husband doesn't cook"
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- someone who cooks food
- Remove some plants from (a row or area) to allow the others more room to grow
- of relatively small extent from one surface to the opposite or in cross section; "thin wire"; "a thin chiffon blouse"; "a thin book"; "a thin layer of paint"
- Make or become less dense, crowded, or numerous
- Make or become weaker or more watery
- thinly: without viscosity; "the blood was flowing thin"
Makes Three Servings
DS683 The economy is in the news all the time. Make a photo that illustrates the economy or its impact on you in some way.
Most Loggin' Country folk already have their belts drawn tight and their turnips squeezed cry of blood and are living paycheck-to-paycheck. They're the lucky ones. Another segment of the population is out of work or disabled or elderly, trying to scrape by on unemployment, welfare or Social Security. You don't see new cars up here other than those driven by tourists. You see clunkers, oftentimes unlicensed and definitely under-insured. You don't see fashionistas. You see kids going to school in hand-me-down clothes. You'll see widows who hand back half their tiny pensions to Medicare, praying they won't have to visit a hospital because the deductible for their supplementary health care is so high. You'll see subsistence hunters sneaking past "permit required" signs in the hopes of putting food on the table, trespassing on lands which prior to this year were open to them at no charge.
As long as the grass stays green, the folks in Loggin' Country can count on a few vitamins in their stone soup, but winter's coming on. "Pickin's are a might thin, Ma. Serve the young'uns first. They're our future."
As always, I ask that you please refrain from posting graphics in your comments. Thanks.
I discovered a secret that I'm very proud of when I was making this dinner. First off, mix your "dry" and "wet' ingredients separately (dry: olives, cooked spinach, fresh tomatoes, thin-sliced zucchini, spices, feta) (wet: egg, milk, minced onion and garlic) then, to the wet **add some of the feta brine**. OMG. I don't know what's in that brine but it makes the egg part of this fritatta so tender and flavorful it's absurd. I'm guessing it's either the salt, acidity, or maybe enzymes from the cheese. Either way, NOM.
Also, the best way to make this is to put the pan on medium-low, pour in a layer of egg, then add some of the fillings in a layer, then repeat the process until all the ingredients are in the pan. By the time you finish the fritatta should be about halfway cooked. To cook it the rest of the way through, throw it under the broiler (on low or far away) for 4-5 minutes, then let it stand on the counter for another 3 or 4 minutes to set the middle. It won't be too dry if you do it this way.
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