Hope you find better treatment at the next ER, ita.
I have located my inner Jessica Tandy tonight and made two servings of fried green tomatoes. The good crispy kind, not the gooey messes you get at restaurants.
Mal ,'Jaynestown'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Hope you find better treatment at the next ER, ita.
I have located my inner Jessica Tandy tonight and made two servings of fried green tomatoes. The good crispy kind, not the gooey messes you get at restaurants.
I look pretty good in red and pink. Orange, awful. Yellow, not the best choice. Pastels, jewel tones, earth tones, black, white, pretty much anything except orange and yellow.
The good crispy kind, not the gooey messes you get at restaurants.
tell me that you fried them in bacon grease :)
Afraid not, since I would like to have working arteries into my 40s. My mom always used canola oil—that's what I use too. But I season the batter before frying.
By the way, beautiful hardwood floor in those photos of your new place.
Congrats, Vortex! May it be a happy home for you!
I have no idea what season I am. I have had various people swear that I am a fall (which I seriously doubt), a spring, and a summer. So... other than indicating that I am NOT a winter, that leaves me without much to work with.
Crimson looks good on me, orangey reds do not, and while most oranges aren't great on me, tangerine is nice. Spring? I have no idea.
I better go help DH with the bathing. The kids are giving him hell in there.
How do you do your tomatoes, Matt? The only time I've had them is making it myself, and they were tasty-- but gooey.
Corddry!!
I slice them very thin, dip them in milk and then seasoned yellow cornmeal (it can be as simple as salt and pepper, or you can mix in brown sugar, chili powder, and/or any spice you like), and then fry them over medium heat for about 7-8 minutes per side until they're dark brown and very crispy. I dry them out on a paper towel so the excess oil doesn't get absorbed.
My grandmother used to fry everything in lard. Or bacon grease she collected from frying bacon and kept in a highly unsanitary crock jar on the stove. Fry it! Fry it in lard!