dragnlaw's latest activity

Oh, I like the idea of a compound butter with dill. When I have too much dill to use up before it goes off, I freeze it. It still tastes...

No rain today, but tomorrow is the anniversary of the Montreal flood of 1987. It really was impressive and I can't help but think of it...

taxy, I remember that one too! The one motorist died trapped in his car in an underpass. Still have a hard time believing that one.

Rocklobster's Pork Tenderloin an oldy but sounds great and I've still never made it. So today/evening I've chopped/prepped everything...

Shrimp cocktail and vegetables. Starting at 12 o'clock, zucchini, criminis, carrots, small red potatoes, celery, and of course the...

@caseydog i think you just invented a reason for and the new word 'sadfully'.

I use towels to even remove the skin from salmon when necessary. No problem - just as easy as removing the silverskin from meat...

How to ruin a good sauce. I hope the deciding factor from across the pond is to dump that idea. Reminds me of my ex. Making chili and...

Over the years, I have found basil to have an exceptional ability to recover from wilting due to lack of water, as long as it doesn't...

Amazing how they sometimes recover when you think all is finished.

I had a scare this morning. I forgot to water my potted basil plant last night, and it was VERY wilted this morning around 10AM :shock...

Anytime I am braising meat, whether beef, pork or chicken, I take about six sprigs of rosemary and the same of thyme, tie them together...

casey, although the miskeets are out - like you, they don't seem to be very bad this year. I do admit - I'm not outside too much at the...

Katy, probably towards the end there. Man, I was so frustrated! casey, as I've mentioned in other threads concerning ribs, I never...

I have never, ever, ever had a problem removing the silver skin from a pork tenderloin. Today I completely butchered that poor...