Leaderboard

Now THERE'S a mouthfull!!!!!

Well, my son and I enjoyed the Garlic Soup last night. With as much garlic in it as I used, around 50 cloves, it was not in any way over powering or "burning", just a nice mellow garlic flavour. Heck, the house didn't even smell. The flavour reminded me very much of Leek and potato soup. The Pro's - very tasty and a bit of depth to the taste with the combo of fresh and roasted garlic. It's pretty darn easy to make, with total prep and cooking adding up to about one hour. 45 minutes of that was roasting the garlic. I used my hand held "outboard motor" rather than transferring everything to a blender and it worked great! Side benefit... if you are one who has some troubles with your daily constitutional, this soup will help get things moving along! Don't ask how I know! Cons - I found the finished product to be a little thin to my liking. The next time I make this, and I will, I'm going to add some peeled and diced potatoes, probably only two, to help thicken it up a bit. I'll add them in the 20 minute simmer. So, if you have never heard of garlic soup, you have now and I highly recommend it for the flavour and ease of preparation. It's pretty rich which means you really won't be eating too much as I found it rather filling. Happy chowing down everyone! HH

Since you reminded about the batteries, I just remembered I need to get my 2019 fishing lic .

Morgan Reilly is a keeper.

Sometimes a double cheeseburger and hand cut fries are just what's needed.

Filet mignon is tenderloin, which is inside the body cavity on either side of the spine on about the back third of the deer. Backstraps, or loins, are on the opposite side of the animal, under the skin, from about the top of the shoulder to the hips. Backstraps are loins, and loins are backstraps, two names for the same thing. I have tried to add a diagram here, not sure if it will show up. Bacon fat overpowers the flavour of the meat, in my opinion. I actually use Becel Light margarine, as I prefer the taste, but most folks would use butter.

Dad ran water on it for at least 24 hours for Good Friday or Christmas Eve on the Baccala or Stoco (like salt Cod but a different fish that I can't remember the name) until they put water meters in. I wouldn't touch the stuff when I was a kid and now will kill for it. There are a few Portuguese restaurants in Hamilton on or near James St. N. that serve a great Bacalau.

I have tried the fish crisp as a coating. Helps with the non sticking to the pan.LOL Nice healthy side dishes.