International House of Recepes

[sweetnpetite]

You have to be from the south! No one else appreciates biscuits and gravy.

For a real country breakfast, put a slice of ripe tomato on top of the gravy. (my favorite breakfast of all time!)

I'm from Michigan and I love buscuits and gravy!

Of course I got introduced to them in Mirs(sp) Oklahoma.

I used to really hate practically all 'breakfast food' (around here that means eggs, bacon, sausage)- but when we were on vacation in OK, they had something different- buscuits and sausage gravy. I ate it every day we were there! I don't really know how to make them, and I don't have them often. If I wanted, I could by a mix or a frozen one at the supermarket, but it's not quite the same. (Maybe that's why we don't appreciate them here- no one makes them right)

 

[cloudy]

I'm from Michigan and I love buscuits and gravy!

Of course I got introduced to them in Mirs(sp) Oklahoma.

I used to really hate practically all 'breakfast food' (around here that means eggs, bacon, sausage)- but when we were on vacation in OK, they had something different- buscuits and sausage gravy. I ate it every day we were there! I don't really know how to make them, and I don't have them often. If I wanted, I could by a mix or a frozen one at the supermarket, but it's not quite the same. (Maybe that's why we don't appreciate them here- no one makes them right)

Biscuit making is really an art. It's really one of those things you need to learn from someone vs. using a recipe in a cookbook. The key is to remember to handle the dough as little as possible. The more you handle it, the tougher your biscuits will be. I made a whole lot of biscuits before I was satisfied with the results.

 

[sweetnpetite]

I wanted to make curried goat I'm going to have to go to Jam. queens and get some goat because last time I went to the market in manhattan and tried to obtain a little goat meat the butcher just stared at me.

He probably just didn't have any blood left in his brain, beautiful

 

[Guest]

Hey, Sweet, fix your AV. I want to see you as clearly as possible. P.

 

[cantdog]

sweetn's AV

You know the one I want...

 

[sweetnpetite]

Hey, Sweet, fix your AV. I want to see you as clearly as possible. P.

Just for you 'dita.

--for a limited time only

 

[Guest]

Just for you 'dita.

Thank you! I love this closeup and the bosom, but I also like the other with the S&P bar across the tits. Not that I like the bar, but the whole pic is so lovingly slutty.

Perdita

 

[sweetnpetite]

aww, so sweet

I've got four in a file that are sized for avs. I'll probably rotate every chance I get.

 

[dr_mabeuse]

Anything for Black eyed peas????

~A~

Black-eyed peas? Tell you what I do:

Wash and pick over a one pound bag. While you're doing that, cut about a pound of Polish or other smoked, garlicky sausage into one-inch slices and brown it it a pan.

Put the peas in a pot and cover with water. Throw in the sausage and scrape in the rendered fat. Add a chopped onion, a few cloves of garlic, a couple boullion cubes and some black pepper. You can add a chopped sweet pepper and carrots too if you like. Throw in a bay leaf or two and about 1/2 teaspoon of dried thyme. If you're feeling particularly butch, toss in a dash or two of hot red pepper flakes.

Cover and cook it on low for an hour or two, or till the beans are tender. Make sure it doesn't go dry

In another pot, cook some white rice.

Serve them together with tabasco.

Blackies have such a nice smoky taste, they go great with the sausage. They make a really thick gravy too. I need some now.

If you cook the rice with the beans, you get a dish called Hoppin' John, which Muhammed Ali always used to eat when he was in training. (Or so he said. It's kind of heavy for roadwork, if you ask me.)

---dr.M.

 

[Guest]

Mab., you remind me there is a Cuban dish called "Los Moros y los Christianos". It's their black beans mixed with white rice.

Perdita