Tonight I made mozzarella chicken pasta with sun dried tomatoes

My favorite items all in one place is a Winner every time.
Nice dish I12

Thanks! I've made it before and it's a quick and easy dish to whip up.

Awesome ..just the right amount of char,,,mmmm!

Thanks Hood, I alway hope I don’t over or under do them but my crew loves the skin well done and not pulley or chewy.

I somehow always keep the meat juices in and not hard or dry.

I feel the most important stage is the last half hour, letting the temp slowly rise from 250 degrees up to 350 - 400 while glazing.

Maybe some Steak next weekend.

RE: Dues... My reply (fuckup) in ur above post.

Maybe some Steak next weekend.

If the weather is right, steak here too , but I gotta help the wife get her pool up & running 1rst..u know how it is..baby wants,,baby gets, I don't particularly enjoy the task, but I luv my baby & she scratches my back too.

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Yes Sir Hood, get that Honey List done so you can enjoy the Sweats.

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Yes Sir Hood, get that Honey List done so you can enjoy the Sweats.


[/quote]The sweats???wtf is that...LOL...But yes ,get the Honey list (I like that phrase Dues)..Done!!!! then relax..is what u meant by the sweats?LOL...

Yes, LoL. SWEET, not Sweat.... LoL

‘The Sweets”

Laughin my Fuckin ass Offf!
I meant Sweets......

The Honey do List ( Things the Wife wants done ) Once complete can lead anywhere...... it may include sweat but you will get the Sweets from her.

LMFAO

Oh man I luv u ....I wish we were around the corner from each other...good times would b had..I do understand u though...SLAINTE!

Your a Good MAN Hood... Luv Ya.....

Wish we were neighbors.... you would love it here and I would bye you.

I have a really tight little group of neighbors, family and friends within a small block and you would fit right in.

I have Family on both sides and and strong friends across and in back.
You would fit right in anyone of those spots.

Bacon Cheddar Jalapeño Burger.

my mother made homemade sushi yesterday
it was nice but not good as outside but still lol

Making some penne alla vodka tonight (one of the reasons I picked up vodka this weekend). The other was for the Moscow Mule's I've been drinking since then.

Everything is better at Home and certainly if made by Mom




We are ready too, we have STOLI Vodka and Bombay Gin for the Drinks.

I will use the Vodka for the Mule’s.

Enjoy all.

Nice. I personally prefer Tito's vodka but to each his own. Enjoy!

Never had Tito, they typically drink Absolute or Sky.... I made the Mules with Stoli tonight for a test run leading into tomorrow night.

Very nice Drink, I like it and usually do not care for the mixed drinks and want to guzzle beer but when I do have a mixer , I drink less and that is good.

I have one or two drinks and then want to eat and sleep.

Good, I'm glad you enjoyed it. I used to be a Smirnoff guy, which I still do enjoy for their flavors. But I got turned onto Tito's a few years ago. It's not flavored but it's my favorite along with Skull Head Vodka, which Dan Aykroyd was a cofounder of. However, Skull Head is more expensive. About $50 a bottle whereas I can get a 1.75 liter of Tito's for about $36. Also, Skull Head comes from Canada I believe whereas Tito's comes from Austin.

I have a bottle of that Skull head on my bar, never opened it. Someone gave it to me a few years ago. I thought it was called crystal skull or something, I will go look at it.

You're right, it's crystal skull, not skull head. I'm sorry, I got the names confused. I like it and even better if you have a bottle, give it a shot!

I will open it.... I like sky vodka out of the freezer

Did some Sausage and Peppers on the grill with some really good bread.

Thai Chili Pork Chops off the Grill.

Skewered collosal (again) shrimp but also threaded w/slices of andouille sausage all marinated b-4 hand in Louisana blackening spice & pineapple nectar , olive oil marinade...served over basil & chili parmesan Isreali cous-cous..wife luves this non potato faze she's going thru lately. she has a small bit of a skin problem of late..& she reads what is good 4 her & not etc...& I comply..the cous cous is actually pretty good..but i'm not really into the quinoa she requested the other night..so I just have the protein & veg......DUES , I wish I could post pics like u ,but have no clue ..& if I need a cellphone thing ...well , I'm shit outta luck. maybe the wife or her daughter can show me how...the wife does have 1of those camera phone things, but she don't use it much. I know I sound like a caveman , but I despise technology..i think it's destroying the world as we know it.

I like quinoa, I also like kale.

If you can take pictures and store them on the device you are using for posting, I can walk you through uploading and posting with pics,,,,,its easy Hood.

I'll talk 2 Kathy & maybe we can overcome this.....she knows how to put pics up on her facebook page,,,so now the the ? is how 2 put it up on the gangbb page..my god I could show u my whole back yard etc...a nice 1957 Gibson Les Paul & all my toys..well. u get the picture..my dogs 2..I wish I could share my life w/all my friends.....ditto 4 the kale..dry them out ..then olive oil gently & S&P...then into the the 350 oven on a sheet pan 4 about 12 min........way better than potato chips..kale chips r the wife's new /old go 2 for healthy snacking.

Thanks Hood, I will try that.

I made some fish cakes, like crab cakes but with a fish I caught.

Hood, what fish would you think is best to use for Fishcakes.

Cod , a nice & flaky texture..the same thing that's the standard 4 fish & chips. What fish was it that u caught & from where?

Yes, Cod is a Solid fish for that.

I have a fun time with Blue Fish, rather striper but when I catch blue fish. I love prepping, cooking and serving to people who say “ I don’t eat bluefish”

Caught a nice blue outside the Fire Island Inlet,,,, pulled him up., held him off the side and gutted him. Then stuffed him with ice and placed him in the cooler.
Once back at dock, filleted him. Soaked trimmed fillets in Milk & Beer for and hour in fridge. Trimmed fillet is cleaned of any dark meat that can give stronger taste that is not usually preferred but not a prob.

Take soaked fillets and wrap in a huge hand made foil pack with Cajun seasoning, EVO & a few pads of butter on top , squeeze some Lemon over all.
Wrap up foil, place on grill at 350 closed for 10 minutes depending how thick fish is.

Serve and no one will know its blue fish.

I put a platter of this out on a table with some crab dip and it disappeared in 5 minutes.
I did it again and let it cool, then I made fish cakes out of it and it was fantastic.

Try it, you’ll like it.