GAMMA RAY said:So tomorrow while the site is down all you buggerz make this for your wives.... ;-) maybes you will git....well you know.... ;
GAMMA RAY said:Best mac and cheese...with stewed tomatoes....
Recipe to follow..
Mr Gamma is lucky cause I ain't talking to him right now.... >:-(
Thanks for the recipe, that looks really good. Will have to try it on my son he loves Mac and Cheese.Best mac and cheese...with stewed tomatoes....
Recipe to follow..
Mr Gamma is lucky cause I ain't talking to him right now.... >:-(
The macaroni and cheese looks yummy! I love tomatoes especially fresh from the garden.. I am in shape, round is a perfectly valid shapeThe area that I live in is not known for "people that are in good shape." :shut:
I know it is not nice to say....but it is a fact....
They just "think" I am malnourished".....not so.....
some like to partake in lotsa food in the stix of Nepa...then they pick on me dammit.... :lol: :smirk:
Hey Gamma, did you ever try Cabot's "Seriously Sharp" cheese? The aged 3 year Cheddar makes a difference too.
It has been one week today burning a new wood fired cookstove as our only heat source and using it for all our cooking and baking. The first thing I learned is the oven is sealed. Not vented with air currents like gas or electric. So opening the door can give you a blast of steam to watch for. First thing she made was sticky buns. Testing the yeast rise was a little different since the entire kitchen temp was up. The tester next to the stove sort of made a cupcake instead of rising a little...... It's tempting to bake with the normal oven temperature around 300 or 325 without even turning the oven on ! If not careful it can climb to 600* in short order. Once banked for the night, if a little more heat is needed we leave the oven door open before opening up the air.
I've never been over 160 lbs. but that could change soon.
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