Even the basics of life are getting more expensive!

Some pretty toes

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Catalina Pasta Salad~ Recipe by Peilo

Super simple. First you boil the noodles, (well of course you do that) anyways be careful that the noodles are fully cooked because bowtie noodles take a tad longer then say an your average elbow noodle. This is Very important. So because of this it’s going to be wise to test a few before pulling them from the boiling water. that is unless u like hard pasta

OK Once the noodles have the right firmness, strain on top the frozen peas. This will help thaw the peas perfectly. Next, of course rinse the noodles. Do this quickly with cold water to again firm them up. (we likem firm) Pour into some type of dish or bowl to mix. Now add the remaining ingredients

Once its all mixed, your going to want to let this set and thicken up.

Ingredients

16 oz Bag of Bowtie Noodles

16 Oz Bag of Frozen Peas

1/2 Cup of Mayo

1/4 Cup of Catalina Salad Dressing

10 Oz Can of Premium Chunk Chicken

additionally you can add chopped onion or celery to add flavor
and crunch. Now some salt and pepper to spice,
and there ya have it ~ Catalina Pasta Salad (with Peas and chicken)

Please, if you enjoyed this recipe, please leave feedback. Comments are always appreciated, Thanks!






My Son Makes Roasted Vegetable Meat Loaf with Balsamic Glaze
Recipe courtesy Bobby Flay  Show

 My son learning from daddy   Who’s coming to dinner?






BLUEBERRY CHEESECAKE RECIPE

Another one of my personal recipes






CREME BRULEE CHEESECAKE RECIPE

      My Creme Brule Cheesecake recipe and slideshow

Official website of City of Hamtramck, Michigan

paczki. Wiki citation : (2008, February 5). In Wikipedia, The Free Encyclopedia. Retrieved 13:43, February 5, 2008, from http://en.wikipedia.org/w/index.php?title=Paczki&oldid=189217064

Wiki explanation :

P?czki (Polish: p?czki, pronounced: [?puntchki] MP3 Pronunciation File) are traditional Polish doughnuts. P?czki is the plural form of the word p?czek (pronounced: [?puntchki]) in Polish, but many English speakers use paczki as singular and paczkis as plural.

A p?czek is a deep-fried piece of dough shaped into a flattened sphere and filled with plums or other sweet filling. A traditional filling is marmalade made from fried rose buds. Fresh paczki are usually covered with powdered sugar, icing or bits of fried orange zest. P?czki have been known in Poland at least since the Middle Ages. J?drzej Kitowicz has described that during the reign of the August III under influence of French cooks who came to Poland at that time, p?czki dough baked in Poland has been improved, so that p?czki became lighter, spongier, and more resilient. ~They are the best doughnuts on the planet by any standards.

Do you make your pàczki from a recipe handed down from your grandmother? Do you use a filing that just can’t be found in the store bought versions? Does your family tell you that there are the pàczki you make, and then there are all the rest? If you’ve answered yes to any of these questions, then it’s time for you to claim your rightful title as the creator of the Best Homemade Pàczki in the World.

The City of Hamtramck invites all pàczki chefs to enter the Best Homemade Pàczki in the World contest at the Countdown to Pàczki Day Festival, 11:00 a.m. to 3:00 p.m., February 2, 2008–the Saturday before Fat Tuesday.

No advance registration is required, and the rules are simple. You have to make the pàczki yourself, in your own kitchen. That’s it.

At 11 a.m. on February 2, bring three of your prize pàczki to the site of the Countdown to Pàczki Day tent located in the parking lot of the Town Center Plaza at the intersection of Joseph Campau and Holbrook in Hamtramck.

The best homemade pàczki, according to the festival’s panel of expert judges, will net their creator a sweet $100; the second place pàczki will be awarded $50; and the third place pàczki with receive $25. Additional prizes will be awarded for the most inventive filling.

And while you’re there, enjoy the Countdown to Pàczki Day Festival activities, including live polka entertainment by the Misty Blues and performances by Polish folk dance groups. And of course there will be free pàczki offered by our famous Hamtramck bakeries. All in a heated tent.
For more information contact Marcia Gebarowski at 313-870-0346 or by email at

hamtramckdda@gmail.com

 

Click here for Pazcki day eat and celebrate

 

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Well this post is based on a personal favorite of mine. Food! Good old BBQ ribs.

By the way, those or mashed potatoes, that once cooked, got baked for a few minutes with a little shredded cheddar.

 

I bring you a delectable recipe for mouth watering boneless country ribs, with an insatiable sauce that will have you wanting more with a smile on you’re face  

It’s both flavors rich and decadent, and all in the same bite. Let me tell you, this recipe for BBQ sauce is just the best and can guarantee it will blow away anyone that tries it. Including the most skeptical of BBQ connoisseurs.

From the Hershey’s chocolate syrup to the liquid smoke, you can’t go wrong. It’s simple and easy,  and with very little clean up you have an easy meal to look forward to. Just throw away the aluminum foil. But it “MUST” be slow cooked . This recipe is for everyday people looking to sit down to some good comfort food. And I promise, there will be no leftovers~ OK, let’s get going.

Please, if you enjoyed this recipe, please leave feedback. Comments are always appreciated, Thanks!

Start by preparing your area and gathering you’re ingredients. Take an 11 x 7 baking pan, line the bottom and sides with aluminum foil and save a piece to cover. Start mixing the wet and dry ingredients together. (no special order) Put in a pot and bring the ingredients to a slight boil to liquefy the sugars, and then cool.

Start the oil in your pan. Once its hot, place the meat in the pan leaving room so you can rotate the meats position so it is constantly hitting a hot spot in the pan and not simmering in steam. Once browned, toss them into your cake pan and top with the remaining sauce.

Add about an 1/4 cup of water to the pan, but try to avoid the ribs themselves so you don’t liquify the sauce, you want just a tad here and there in the pan. The water helps to tenderize the meat well slow cooking and ensures they don’t dry out, but are moist and juicy and perfectly tender. Now cover! You’re ready to begin cooking at 350′ for 3 hours. No need to check on them. they will be fine. NOW go watch a good movie, and relax. (you deserve it) After 3 hours, remove cover and add the remaining sauce, cook an additional 30 minutes at 250′. Remove from heat, and allow to cool for a moment. You’re ready, time to dive into some goodness ~Peilo

Ingredients

4 lbs boneless country ribs (but any ribs will do)

some simple salt and pepper for rub before browning (spice to preference)

1/8 cup of oil for browning purposes (any oil works)

1/3 cup of diced onions

½ cup brown sugar

1/2 cup white granulated sugar

3 tbsp of white vinegar

Approx 10 drops of Colgin liquid smoke

3 tbsp of Hershey’s chocolate syrup

1/4 cup mustard

1 cup Ketchup

1 cup of Open Pit BBQ sauce (original)

Absinthe: The American Remix – New York Times

My Review~ Well I tried Absente over the New Years, and well I’m not the biggest connoisseur of liquors, I can tell you this. It was pretty good stuff. It had this very unique color and had this strange lingering aftertaste that was quite pleasant. It was a fairly refined drink with a smooth draw, tastes like candy when mixed with just sugar water

Like black licorice, and then it had this weired sensation like you were drinking the devils brew. You could actually feel it on your tongue. It was probably just psychological, and based on me knowing it’s long and colorful history, so I don’t doubt it.

Priced at around $40 for a 1/5 it isn’t the cheapest stuff on the shelf, nor the most expensive. “But it is good stuff” ~Peilo

 I had worked mass amounts of hours over the holidays, and went from being on days to working midnights. I worked 84 hours X-mas week, which I had never worked that many hours in a single week before (it sucked) I couldn’t get back to a normal schedule for the life of me.  I was already out of my element when I started drinking the stuff for sure but still.     :-)

I would love to tell you it produced real hallucinations, but it didn’t. It did however exponentially enhance the music I zoned out to before bed ~ My Last Mix of 07′. Speaking of mix,  I mixed my absinthe with Redbull and sugar water. ~ But anyways back to the real story, not my review—>

In praise of the opaque green liqueur beloved by his creative contemporaries, Oscar Wilde once posed the rhetorical question, “What difference is there between a glass of absinthe and a sunset?”

The prosaic answer, at least for Americans, has long been one of legality: sunsets can be freely enjoyed, but absinthe was forbidden because it contained thujone, a potentially toxic compound.

Intrepid drinkers have worked around the ban by ordering imported bottles off the Internet or smuggling them back from Eastern Europe. Now they have a third, less dodgy option: Lucid, which is being marketed as the first legal, genuine American absinthe in nearly a century.

Lucid Absinthe Supérieure: Genuine absinthe available in US~

Absinthe, What is Absinthe? About its Science, Chemistry and Structure
Prohibition is finally over!

Introducing lucid, Absinthe Supérieure. lucid represents a breakthrough product for the U.S. market, as it is the first true, Grande Wormwood-based Absinthe of its type since before prohibition. Unlike imitators in the U.S. and many of the so-called “Absinthe” products that litter the international markets, lucid is crafted directly from select whole herbs, including Grande Wormwood, and never from cheaper assemblages, macerations, extracts or oils. ABSINTHE INFO
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