Stone Face Blog / Stone Face Vloggers
Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.
- Name: Great Stone Face
- Location: Northern Virginia, United States
I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.
Thursday, March 31, 2011
Wednesday, March 30, 2011
Curry Beans & Brown Rice
My wife is at a class tonight. So, I made a light beans & rice supper-for-one. I mixed Heinz curry beans with brown basmati rice topped with sliced grape tomatoes and grated Parmigiano-Reggiano cheese. I had pita on the side and a nice glass of skim milk. Aren't you jealous?
Tuesday, March 29, 2011
Making Do With What You've Got Pancakes
I sliced up the kimchi and beets into matchsticks and grated the cheese into the bowl. Beaten egg and flour was added.
The tangy, sour tastes blended very well together, and that is what I made. Like it or leave it. Besides, the color is outstanding.
Thursday, March 24, 2011
Sandwich & Salad
Wednesday, March 23, 2011
It's What's For Breakfast
Monday, March 21, 2011
Sunday, March 20, 2011
Wife's Book Club
Kosher for Passover Franks in Blankets?
Saturday, March 19, 2011
Thursday, March 17, 2011
Wednesday, March 16, 2011
Tuesday, March 15, 2011
Thursday, March 10, 2011
It's Cream of Wheat Weather...
Wednesday, March 09, 2011
Leftover Collard Greens (With Kimchi) Omelette
Tuesday, March 08, 2011
Bacon, Kimchi, & Eggs in Pita
Saturday, March 05, 2011
The Finished Punch
This is the Fish House Punch I made Friday from recipe I watched on Hilah Cooking. We served it Saturday night to 16 folks who came over to our house to play euchre. The euchre night and the punch both were big successes.
Gathering the ingredients: I made a few adjustments. The bottle of Jamaican rum was a few ounces short of the 32 ounces I needed for the recipe, so I added a few ounces of black Bermudian rum I had on the shelf. I used peach brandy instead of applejack. The cognac is French brandy, but not from the Cognac region (horrors!). Finally, not seen is the pear liqueur called for in the recipe. Virginia ABC stores don't sell that, so I went nonalcoholic and put in organic 100-percent pear juice. Those are only half the lemons I used -- I zested 28 lemons for this project. Builds strong arms.
Making the oleo-saccharum from 28 lemons and 3 cups of white sugar--