one grrl's mission to eat the world
I haven’t written up a recipe in awhile. But rest assured, I stayed busy in the kitchen all year.
I tend to prefer broth-like soups, but every wet, cold wintry day demands a spicy stick-to-your-ribs seafood chowder.
This recipe pairs crab and corn together for liquid gold creamy goodness. During warmer months, I usually omit the potatoes, but recently DH demanded potatoes in his chowder, so in they went.
I love mushrooms. I love their earthy taste especially when roasted. I love that they are capable of absorbing and releasing flavors depending on the dish. Deep-fried, stir-fried, braised, stuffed, stewed, grilled, or even raw, I’ll add a fungus to my dish any time the opportunity presents itself.
I have several mushroom soup recipes in my collection in an attempt to squeeze out as much shroom flavor from the edible fungi. One of my fave
I prepared two turkeys for the Thanksgiving LAN party weekend, with different brine solutions based on some recipes I found on the net. For the first 15lb turkey (a Jennie-O brand young turkey), I used the following recipe with some amazing results: 1 gallon apple juice 1 pound brown sugar 1 cup salt 1/2 cup…
aznbbqgrrl 
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