Just as long as they don't break their RSS feed or quit using tags. Setting up all those filters again would be a nightmare.
The Twins game is on FSN today. woo!
The #Cubs record for most total bases in a game at Wrigley is 14, shared by two people: Ernie Banks and today's PotD. Leave a guess in the comments and follow the link to see who it is: http://ow.ly/VYgV309rGeS
Would not have guessed that
Shawon Dunston?
Coq au vin. Not bad.
Cut up a chicken into pieces (saving the breasts for later) and the back and elbows into a stock pot for home-made broth.
In the Le Creuset Dutch oven, I fried pancetta cubes, then the chicken pieces. Removing both, in the chicken/pancetta oil, I sauteed yellow onion, carrots, celery, and thyme springs for a while, then added some minced garlic. Added brandy to deglaze the pan, then chicken broth and red wine, and let it simmer in the oven at 250F for 1.5 hrs.
Separately, I sauteed some shittake mushrooms and chopped onion in some butter. Also melted some butter and added flour to make a roux. I mixed this in with everything else, and let it sit for 10 min. The coq-au-vin was fall-off-the-bone delicious. Normally I'd serve with crusty bread but the household is on a carb thing so that was it.
You know, I don't think I've made this in about 25 years. I just might need to remedy that soon.
But "on a carb thing"? gaaaaah!
Yep. Will be like that till after Boston Marathon.
Coq au vin & cassoulet in WGOM menus the last few days? Late winter brings out the solid-gold classics.
I made oven roasted pork tenderloin with a green curry sauce tonight. Marinade the pork in soy sauce, sesame oil, orange juice, and maple syrup for as long as you can stand (up to 12 hours). Sear & roast low & slow. The sauce: shallot, garlic, lime zest, green curry paste, sweated; add coconut milk, reduce by half, then: blend with lime juice, cilantro, agua, and a little salt while the pork rests. I served it sliced, over jasmine rice. Top with roasted pepitas.
Damn. We're doing up a pot of gumbo, may be the last of the year as it's supposed to be in the 80s next week.
“There’s an art to scoring runs, and I think it’s a lost art,” Dozier said. “It’s not just about just getting on base. If a guy gets on base 40 percent of the time, it doesn’t mean he can score runs. It means he can get on base.”
My head hurts.
I'd say that doesn't square with things he's said previously, but I'm not hunting all over the Internet for a quote taken out of its context.
I found out a couple of days ago that there are whale sharks at the Georgia Aquarium, and now I want to go there.
FanGraphs joins BR with mobile friendly posts. The main page isn't, but I'm okay with that.
Just as long as they don't break their RSS feed or quit using tags. Setting up all those filters again would be a nightmare.
The Twins game is on FSN today. woo!
Would not have guessed that
Shawon Dunston?
Coq au vin. Not bad.
Cut up a chicken into pieces (saving the breasts for later) and the back and elbows into a stock pot for home-made broth.
In the Le Creuset Dutch oven, I fried pancetta cubes, then the chicken pieces. Removing both, in the chicken/pancetta oil, I sauteed yellow onion, carrots, celery, and thyme springs for a while, then added some minced garlic. Added brandy to deglaze the pan, then chicken broth and red wine, and let it simmer in the oven at 250F for 1.5 hrs.
Separately, I sauteed some shittake mushrooms and chopped onion in some butter. Also melted some butter and added flour to make a roux. I mixed this in with everything else, and let it sit for 10 min. The coq-au-vin was fall-off-the-bone delicious. Normally I'd serve with crusty bread but the household is on a carb thing so that was it.
You know, I don't think I've made this in about 25 years. I just might need to remedy that soon.
But "on a carb thing"? gaaaaah!
Yep. Will be like that till after Boston Marathon.
Coq au vin & cassoulet in WGOM menus the last few days? Late winter brings out the solid-gold classics.
I made oven roasted pork tenderloin with a green curry sauce tonight. Marinade the pork in soy sauce, sesame oil, orange juice, and maple syrup for as long as you can stand (up to 12 hours). Sear & roast low & slow. The sauce: shallot, garlic, lime zest, green curry paste, sweated; add coconut milk, reduce by half, then: blend with lime juice, cilantro, agua, and a little salt while the pork rests. I served it sliced, over jasmine rice. Top with roasted pepitas.
Damn. We're doing up a pot of gumbo, may be the last of the year as it's supposed to be in the 80s next week.
My head hurts.
I'd say that doesn't square with things he's said previously, but I'm not hunting all over the Internet for a quote taken out of its context.