my youtube account is http://www.youtube.com/bevykona
enjoy! we post daily and are just getting set up, so bookmark it and come back often.
If you can cook in a dutch oven you can cook anywhere and anyplace–literally and figuratively. Yes, you can cook indoors and outdoors, in a stove, over a fire, in a hearth, on a wood stove, even in a sun oven, which is all pretty amazing. But there is something about that knowledge that spills into other parts of your culinary life. Maybe, it’s the nostalgic images of our ancestors cooking over an open flame in a dutch oven that gives you confidence that the way has been paved, perhaps it’s simply the knowledge that if you can’t get it to work the way you want with one method you can find another, or maybe it’s just the attitude of if they’re hungry they’ll eat it as people have done for centuries because what is cooking in the dutch oven is what’s for dinner.
i live in the bay area in california. we have cold nights year round. july 4th we wear coats. we would get a lot of use from this awesome plan.
click link for all the details: http://www.abeautifulmess.com/2014/10/build-your-own-curved-fire-pit-bench.html
Roasted Garlic Mushrooms
**Please make sure to share so you can fin this later on your timeline!**
16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
some of you know i had a massive heart attack 6 weeks after cancer surgery. helluva summer. anyway, i was told to eat vegan or die. wow doc, don’t sugar coat it or anything… i DO eat egg whites because they have no cholesterol. here is a version of this wonderful frosting for your german chocolate cake. you can also sub egg whites in your cake to keep things healthy.