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09/22/08 10:04 - 55ºF - ID#45765

I want this for christmas



Geeky? maybe. But still totally freakin cool!
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Permalink: I_want_this_for_christmas.html
Words: 11
Location: Buffalo, NY


09/22/08 08:29 - 64ºF - ID#45762

Lamb Stew

Lamb Stew
Since autumn officially started at 11:44am today I figured it was time to break out the fall recipes. This recipe is pretty easy to make, I stole ideas from so many different recipes over the years of making this I think its now officially mine. So first off you need to buy a few things.

3 lbs lamb, with the bones or 2 lbs without.
1 large onion or two small ones
1 lb of carrots
2 lbs potatoes
garlic
Fresh Thyme
Fresh Rosemary
Fresh Parsley
Bay leaves
Guinness
Beef stock
Flour
Oil
Salt
Pepper
Alright first thing:
Crack open a Guinness and start drinking.


Thinly slice the onions. Thinner is better for the texture of the stew.

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Peel the carrots, chop them up

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Peel and chop the potatoes.

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!Warning! Cooking may result in injury (e:paul,45754)

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Peel and roughly chop 3 cloves of garlic.

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Ok, here is the hardest part. Take the meat and cut it off of the bone. It's kind of a pain in the ass really. The bones really make the stew taste a lot better. But if you are pressed for time or really just don't like to touch meat just them skip this part and buy less meat and cut it into bite size cubes.

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Take some flour and season it with salt and pepper. Coat all of the lamb meat and bones with this.

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Heat some oil in a large dutch oven or stock pot till its screaming hot.
Take 1/4 of the floured lamb parts and add it to the pot. If you put it all in at once it will turn grey. Once the first batch is done remove it, keep doing this till its all cooked. You might have to add more oil.

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Now add the onions, you may have to reduce the heat. You don't want to hear that sizzle sound for very long. Just for the first minute or so. Cook these for 4 or five minutes.

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While you are hanging out getting drunk chop some thyme, rosemary and parsley.

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Once the onions have given off some juice add the garlic, potatoes, carrots, rosemary, thyme, the lamb and a few tablespoons of flour. Stir it all around till its smooth. Cook for a couple of minutes to get rid of that flour taste and to heat everything up.
Once it starts getting hot add 3/4 cup of beef stock and 3/4 cup of Guinness to the pot.
Stir in a handful of parsley.

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Bring to a boil and reduce heat to simmer and cover it. Stir it every no and again. Once the potatoes are soft enough to eat its done. Pull out the bones and the bay leaves and serve it with bread and Guinness if you have any left by the time you are done. Happy eating.

Its currently still cooking. I will update with a final picture in a bit.





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Permalink: Lamb_Stew.html
Words: 501
Location: Buffalo, NY


09/11/08 10:44 - 66ºF - ID#45651

Whatever happened to loans?

So this girl in California has decided to sell her virginity to pay for grad school. My favorite part about this is her undergrad degree is in women studies. What the fuck did she learn in those four years?
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Permalink: Whatever_happened_to_loans_.html
Words: 46
Location: Buffalo, NY


09/10/08 06:51 - 66ºF - ID#45631

Never loan a book to me

I realized today that I currently have in my possession five books that were loaned to me that I still haven't returned nor read in their entirety. Three of them were loaned to me BSE (before September 11th 2001). I took possession of the other two quite some time ASE. It's not that I have no intention of reading any of them. In fact the most recent ones I have read at least a portion of them. But I have to face it, I will never read the other three. Now I face the dilemma of returning these books unread. What will the loaners think of me? Will they want to engage in some sort of book critique? Should I just look for some sort of brief synopsis so I can fake knowing what the book was even about?
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Permalink: Never_loan_a_book_to_me.html
Words: 138
Location: Buffalo, NY


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