Good morning / good afternoon, everyone!

So yesterday when I got off work, I went for a bit of shopping for the weekend, an action which resulted in me buying a weird assortment of groceries.
I am now the proud owner of two bags of -supposedly- sweet oranges, some nice Pesto Rosso, some tinned salmon (which I never tried but I thought I might give it a whirl - they also tin tuna, right?), some nice fruit yoghurts, some kippers, some great tasting houmous, eggs, bread, and, which will please some more than others on this forum, some deliciously mature Cheddar.

Now tonight I will try out the Pesto Rosso in combination with Linguini and the salmon, it should result in an interesting pasta sauce. All the other goodies I will probably munch through this weekend!

So what's in your pantry this weekend? Are there any special dishes you'll be cooking? Man I'm getting hungry writing this, it's awful! I better stop.

Have a great weekend, folks! Enjoy the food, enjoy the music!

-Nutter

P.S.: Grab some bargains when you shop late in the evenings... certainly helps my wallet!

my g.friend has been on a coupon kick. she attended some class on
how to really use coupons to your advantage. its paid off well for us.
there is a whole theory behind this way of doing coupons.
she added up the savings last night, her first month in doing this system.
between publix and krogers, shes gotten $871.00 worth of groceries, and only
$215.00 out of pocket. thats only food. shes went to riteaid, walgreens, and CVS too.
did the same thing there with the same results. we have been giving stuff away shes bought so much. a prime example is she came home with 19 boxes of special K cereal.
out of pocket was less than $3.50
none of this stuff is even close to out dated stuff either.
so we kept a couple boxes, she gave her mom a couple, the rest went to the local church food bank. i have 18 12pks of soda on my back porch. out of pocket was less than $6.00 lol. anybody want a mountaindew? my cupboards and ice box are stuffed.
shes addicted to this savings thing now. our food bill went from about $200 a week to less than $50 for roughly the same stuff lol. its crazy watching her work this.
i would have never though this was possible if i didnt see it with my own eyes.

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63supro
"The good thing is in a club situation, most of the patrons are trashed and really can't tell the difference."

Im into a "Low Country Boil" Today... for you SE Coastals you know what Im talking about.. for the rest heres whats up...

Big boil pot with "secret" brew added...
Sausage, corn, onion, new potatoes, and Shrimp.. served up with margaritas... Serving about 6 tonight, Y'all come on over

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Hey, Boy Blue is back!

OMG! My wife watched some show on TLC about this and has been doing the same thing. Where in the world is she going to put all this stuff? If she thinks any of it is going in my music I had some bad news for her.

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Tune Low, Play Hard & Floor it!

Hey WayCool, that leaves room in the budget for more gear, no?

And Bill, that sounds yummie, I'm heading for the airport...

My wife is making some of her Grandmother's Italian style stuffed shells and meatballs later on. Everything made from scratch, even the garlic bread.

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Being able to play and enjoy music is a gift that's often taken for granted.

Don't leave home without it!

Lucky man.

Hi Nutter: privately, I really seriously doubt the tinned salmon. Tuna survives that process all right, but salmon... Hmmm. I have a pair of greedy cats, if that would help?

Anyway. My friend Dave Masch near Woods Hole in Massachusetts has been a devoted fisherman in his spare time all his life and not so long ago wrote a cookbook which has had a modest success (in as much as they're to do a second edition). I have no shame in giving a tiny plug to my friend's book, Cooking The Catch:

http://www.amazon.com/Cooking-Catch-Dav ... 610&sr=8-1

He has a fabulous recipe for blue fish baked in the oven over thinly sliced potatoes. Blue fish don't come into our bit of the Atlantic but the recipe works equally well with decent sized mackerel. I've picked up some beautiful looking mackerel straight off a Brixham trawler this very morning and shall be eating that in about three hours' time. Yum yum yum!

Cheers - C

PS: Nutter, I just discovered that there is a vinyard in Kenton. Did you know about it? Could it possibly be making drinkable stuff? I picked up a bottle of red and another of pink(!). I'll let you know.

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i hope she's making enough for all of us

mmmmmmhhh, yummie! we may have to add some pics to this thread soon, no?

well, I'll keep your cats posted on the salmon, Ceri. I try out something new every once in a while. Very foolish of me, sometimes

Yes, the Kenton Vineyard is apparently doing very well! Here's some info fo r those who'd like to know some more about growing wine in the south-western parts of England: http://www.kentonvineyard.co.uk/

Enjoy!

-Nutter

Deer roast in a crockpot with potatos carrots onions and sherry and to drink a cask Mcallan.

I just finished lunch, then I read this thread and now I'm hungry again.

Same here! Ahhh I'm already kicking myself for starting this thread... NOT!

Ahhh, lookin' forward to the pasta tonight! And still hopeful that salmon won't mess up a nice dish. If it does, it's going straight in the post towards Ceri's cats. HA! Take that, Royal Mail!

-Nutter

Let's not forget to Thank the Ladies....For all that savings.

I suggest topping it off with a light but special dessert

As we call them " Des Crepes" but not just any ol plain Crepes Suzette's.
The kind that once prepared are Golden and ready to Roll, spiked with a teaspoon of Ameretto spread thinly inside than rolled up.
May have to lock the doors, unhook the phones though, beware

Here is the recipe for those unfamiliar...
1/2 cup all purpose flour, A pinch of salt, 4 eggs, 1-1/2 cups of milk, 3 tblspn butter.
In a bowl stir all ingredients, make hole in the center and add the eggs last. As you stir the consistency should resemble light cream ( NO... for Americans these are not remotely similar to pancakes.) This batter must be smooth, no lumps, if need be add a bit more milk.

Melt butter in a crepe pan ( resembles an omelet pan but much shallower sides.)
With a cloth or paper towel wipe the pan to only leave a thin film of butter.
Heat pan to medium heat than dial down to med-lo ( if pan is smoking lower heat )
Give batter a stir than with a small ladle pour in batter in the center of the pan while rotating the pan to direct the batter in a circular direction towards the rim ( this will take a couple of tries to get it right, so a practice session when the missus is out is recommended. The point is to upon first intro. The element of surprise is very crucial )
There should be a light sizzle upon contact of the batter to hot pan.

Watch the crepe as the edges turn golden brown and golden brown spots appear, flip crepe over ( hence the shallow rim ) easy on this last part as practice is needed, I suggest at first a spatula.
Since the crepe is very thin it cooks rapidly, if you've dialed in the heat correctly (hence once again why, practice is needed ) it takes a minute at best.
This is also why these are served as they are being made, " No Refrigeration Allowed "

Serve on a plate, apply Ameretto and pour the next one.
Caution the pan will start to smoke if you do not add batter immediately after removing the previous crepe.
As many as you like or needed, whichever comes first...

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"C'est parti mon Kiki "

Yeah man, that's what I was hoping for! A real proper food thread on the forum! yeeehaw! We have recipes now and averything! SCORE!

50 points to me?

Cheers, 53! That sounds deeeeeeeeee-licious!