i took these pictures with the camera dad gave me. thanks dad!
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| the mustard monster. complete with spices |
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| the two front burners died, so i took them out and covered them in foil |
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| this is the spicy stuff. yum :) |
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| Apartment Hunting! |
and one night for dinner, i decided i needed to use some canned tomatoes. thats how this meal started
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| a few tasty ingredients to give it some zip. the dijon and ketchup go well together |
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| creole seasoning is amazing if you like spicy and salty foods |
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| spicy ground pepper and basil pesto |
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| Well seasoned grub |
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| i think this has chicken in it too |
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| mmm |
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| this shot makes me hungry. i can see the johnnys garlic in the top left...yum |
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| pandora. a great way to find good music, and nice when cooking as well :) |
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| My frisbee golf discs! The beast and valkrie are new, and mom and krista gave me the blue, red, and middle white disc |
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| frolf! |
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| deliciousness--johnnys garlic, basil, the spicy stuff, alfredo cheese, montreal chicken |
Rich, you are hilarious. I love this post ha ha! And glad you found an apartment
ReplyDeletePhew...I'm glad to see there are no pictures of me binging on cheese curd samples and cookies and cream milk (although I have to say their mango milk was a little weird).
ReplyDeleteI wish there was a picture of me binging on that spicy chicken yumminess...just maybe the mild or medium variety.
By the way...you start with canned tomatoes and end up with that delicacy? I start with canned tomatoes and invariably end up with bland chicken spaghetti. I need some spice vision!
ReplyDeleteCareful. that camera will self destruct around too much garlic. :-)
ReplyDelete(I've never seen a frisbee receipe before...)
Dad
Rich, I think you got me addicted to meat tenderizer and montreal chicken seasoning. I used it this weekend and then I used it again cuz it helped my chicken so much. That's a keeper! And is this your new place with the beasty oven? Is it time to get some baking going on?
ReplyDeletep.s. the red white and blue frisbees are obviously the coolest
ReplyDeleteWhere are you when I need you? I have a pint of fresh pesto in my fridge and I don't know what to do with it. Help!
ReplyDeleteHa ha, I love the very complete documenting of your cooking (ie including the computer playing Pandora). That looks yummo.
ReplyDeletei think i'll have to go back to gossners, i really liked their spicy cheese spread :)
ReplyDeletemontreal chicken is probably my favorite seasoning for chicken. although a combination of poultry seasoning, lemon pepper/herb and montreal is usually tasty
mom-here's a link to allrecipes top rated ones with pesto, i hope you see something you like http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=pesto&SortBy=Rating&Direction=Descending
Thanks Richard, I'll check it out right away...while this pesto is still good.
ReplyDeleteRich - when Corey saw that the creole seasoning you bought was TONY CHACHERE'S - the #1 legit seasoning they use down South, he said, "My respect for Rich as a cook just went [automatically] up." YAYAYA for Tony's!! :D I just presumed you had gotten some generic (aka weaksauce) creole seasoning, but no, you went for the gold. Go get em, Corey's family would be so proud!! Have you tried Tony's on eggs? We put it on pretty much everything
ReplyDelete