Oh, yeah! You should post it! Everyone should benefit!

Dumb question. I'm about to split up a huge amount of ground beef. Part of it will be burgers. How big should I make the burgers (weight, I mean. I actually have a scale). 1/4 pound? Or bigger? It's 90% lean meat.

It sounds wonderful! (drool)

Yesterday I treated myself to lunch at Clyde's - they were having lump crab meat crab cakes. The crab cake was good (but I actually prefer mine with more filler) but the standout was the "corn and tomato Chesapeake". It was yellow and white corn, barely cooked (still slightly crunchy) with diced fresh tomatoes, slivers of basil. The server said it was just sauteed in olive oil with lemon; but, in addition to the basil, there was celery seed and, I'm pretty sure, some butter. Yum!

I do roughly 1/4 lb burgers, vw.

You guys have made me exceedingly hungry. And I need to go to the grocery this afternoon. Must find a snack.

Cash, you're killing me with the Spongey cuteness! Arrrr!!! Do the Flying Dutchman!

1/4 burgers here too.

I went to the store and have none of the food you are talking about

this is from The Clay-Pot Cookbook by Georgia MacLeod Sales & Grover Sales.

Chicken with Broccoli (serves 4)

2 T flour

1 1/2 t salt

Dash of pepper {I use several grinds from the pepper mill}

1/2 t tarragon

1 3# frying chicken, cut into serving pieces {I usually use chicken breasts instead of bone-in pieces- the flavor isn't quite as good but it's a lot easier to eat}

2 T olive oil

juice of 1/2 lemon

1/2 pint sour cream

2 oz. sharp cheddar

1# broccoli, washed separated and stalks removed {I leave the majority of the stalks on and cut it into chunks}

1) presoak pot, top & bottom for 15 minutes

2) Combine flour, pepper, salt & tarragon in a paper bag, add chicken parts and shake, put aside any remaining flour mixture

3) In large frying pan, quickly brown chicken in olive oil until golden

4) place browned chicken in presoaked pot

5) squeeze lemon over chicken. Add drippings in frying pan; add sour cream and rest of flour mix. Stir and pour over chicken. (This should be thick. ) {I was confused by this instruction. What I do is scrape the pan, add the sour cream to the pan, stir the flour in (usually I don't have a lot of the shaken stuff left so I add a little Wondra to make it thick) and then pour that over the chicken in the clay pot.} Grate cheddar cheese over top.

6) Place covered pot in cold oven. Set temperture to 450 degrees. Cook for 25 minutes.

7) Remove pot from oven and add the broccoli. Replace covered pot in oven and cook for an additional 10 minutes.

8) Siphon off excess fat and serve {I forget the siphon and serve it with a slotted spoon}

I tried to link to the cookbook by going through the Buffista affiliate sales link first and then searching for the book and posting the resulting URL. Will that work?

If anybody has any clarifying questions about the recipe- I'm taking the dog for a walk- I'll be back in an hour or so.

Laga, that looks YUM!

My brother is in the hospital just having spinal surgery. The bad news: 4 hours after surgery he still has not talked to a doctor to get a report back on success. His surgery took four hours: the normal range for this surgery is 90 minutes to 4 hours. Even with fairly strong pain meds he is still in pain. Given these two things, he would really like one of the fuckin doctors to discuss how sucessful or not the surgery was. yeah, he knows that you won't know for sure until there are results, but he'd like to know stuff like was there stuff they could not get? Did they have to do anything that might cause damage? I mean there are things the doctors do know immediately , and he'd really like to know them too.

Um, that seems REALLY insane, TypoBoy! I hope he gets to talk to a doctor SOON!