….

take 19 minutes and listen to paul harveys last speech to the radio industry.

https://youtu.be/jRB1CWgMFU4

....

….

Folks, an immediate member of the family (wendys sister in law) has just been given some bad news. 

Can you give her some prayers please.

The following link provides the back story, and if you feel moved enough there is also an option to buy a shirt.

https://www.customink.com/fundraising/jenaes-journey?share=8831553825673042&utm_source=facebook&utm_campaign=mobile-campaign-page-share&utm_medium=social&ref=facebook_social_mobile-campaign-page-share&utm_content=jenaes-journey&side=front&type=2&zoom=false&fbclid=IwAR0JHupqsWGJaL1z42oubn6t0A5XuXtEc9UX8jg_k9wlIIuwiJLWnY9-WY4

so about 4 years ago, a guy that was getting stationed in Germany sold me his little central pukematic air compressor and a few tools that came with it.  one of them being the little black plastic blow gun from harbor freight (their like $3.99 new).

well shortly after I got it, the little brass end that's just pushed into the plastic that you screw the fitting to literally blew out of the bottom of the blow gun.  so I mixed up some sort of plastic repair resin that I had and pushed it back into its place, gave it a day or 2 to cure and moved on with my life.  it worked the rest of the time that I had that compressor (I sold the compressor when I retired from the army and moved to Washington).

well fast forward to a week ago, and that little plastic piece of crap blew out the fitting again from the bottom of the gun...(and this was running that little old and cheap green compressor that I got about a year ago).  I went to lowes, home depot, menards, ace hardware, etc and all of them had either a piece of crap plastic one like I just threw away or that standard thumb operated one. 

they were all garbage!

well I sucked up my pride and went over to harbor chinaman junk, and ill be danged if they didn't have a nice all metal pistol grip style blow gun kit with 3 nozzles of different lengths for $5.99!  I actually bought 2 of them, 1 to use and the other as a spare just in case.

to top off my luck (if you want to call it that) I even got to use a tool that I bought 20 years ago when I was stationed in germany.  the whole reason I got this little tubing bender was because there was a possibility I would have had to replace some hard break lines on an 87 K5 blazer I bought from a soldier who was getting stationed back stateside.  so I put just a slight bend in 1 of the short 4-5" nozzles.

so all in all, this little $5.99 blow gun kit from harbor chinaman junk seems pretty legit, well see how well it holds up over time.

 

this is pretty easy to make and pretty filling as well. 

EASY DORITO PIE
COURSE: dinner          CUISINE: american          KEYWORD: doritos pie
PREP TIME: 20 minutes      COOK TIME: 20-30 minutes   TOTAL TIME: 40-50 minutes
SERVINGS: 6 servings      CALORIES: 1069 kcal

INGREDIENTS:
- 1 lb lean ground beef                  - 1 cup shredded pepper jack cheese
- 1 package taco seasoning                  - 3 cups crushed doritos divided
- 1/2 cup water                     - 1/4 cup salsa
- 1 can crescent roll dough                  - 1/4 cup melted butter
- 1 cup sour cream                      - *SEE NOTE 1*

INSTRUCTIONS:
1. Preheat oven to 400 degrees.

2. Brown ground beef over medium heat until no pink remains.  Drain any fat.

3. Stir in taco seasoning and water and simmer until thickened (about 5 minutes).

4. Spray a 9" pie dish (9x13 dish?) with nonstick cooking spray.  Separate the crescent dough into triangles and line the pie     pan placing the points towards the center of the dish.  Press the seams to seal. *NOTE 2*

5. Sprinkle 1 1/2 cups of crushed doritos onto the crescent crust. Top with ground beef.

6. Combine sour cream & salsa.  Spread over the ground beef layer. 

7. Top with cheese and remaining doritos.  Drizzle with melted butter.

8. Bake 20 minutes or until the crescent crust is golden brown.


NUTRITION FACTS: (based on original recipe, but not with additional igredients)
AMOUNT PER SERVING:
Calories 1069             Calories from fat 567         Total fat 63g - 97%      
Saturated fat 22g - 110%      Cholesterol 103mg 34%      Sodium 1820mg 76%
Potassium 643mg 18%      Total carbohydrates 93g 31%      Dietary fiber 6g 24%
Sugars 10g            Protein 32g 64%         Vitamin a 24.4%
Vitamin c 3.9%         Calcium 37%            Iron 23.3%

NOTES:
1. alternative/additional ingredient additions; finely diced red&green bell peppers, corn, black beans, jalapenos, finely diced onions, etc, whatever you think would go with a mexican type flavor and add a little more substance to the dish.

2. If you choose to go with this type of cooking vessel, the middle will still have raw dough.  This is due to the overlapping of all the dough points.  For this reason, I have recommend using a 9x13 casserole dish and possibly bumping the cook time up to 30 minutes instead of the 20 (just keep an eye on the bottom dough so it dosent burn.).


link to original recipe:  https://centslessdeals.com/dorito-pie-recipe/

also attached is a printable copy of the recipe

I still keep in contact with 2 of the chaplains that I had during my time in the army.  and the one that I received this link from is stationed back down the road from ol don.

this is a really good read and a great message! so don't judge a story by its title.

https://churchleaders.com/pastors/pastor-articles/308115-hes-ing-pastor-gary-liederbach.html?fbclid=IwAR3RCIgM3XaBOHz94zw0bOTpqdvjsnP9sCorzE7wCubJbXx3tlES4AHP_KA&utm_campaign=meetedgar&utm_medium=social&utm_source=meetedgar.com

here is one of the easiest bread recipes that I have found and made.

FLEISCHMANN’S TOP CHOICE WHITE BREAD
Difficulty: Beginner            Yield: 2 Loaves              Prep Time: 20 minutes
Rest Time: 10 minutes         Rise Time: 45 minutes      Bake Time: 25 to 30 minutes

Ingredients:
For yeast:
1/2C water (100-110 deg F)               1 tsp sugar
2 (4-1/2 tsp.) envelopes Fleischmann's Rapid Rise Yeast OR Fleischmann's® Active Dry Yeast

For the dough:
5-1/2 to 6 cups all-purpose flour             2 tsp salt
3 TBLS sugar                      1 cup water
1/2 cup milk                      2 TBLS butter OR margarine

Directions:
Using your oven as a proof box:
1. Adjust an oven rack to the middle position and place a loaf pan or cake pan in the bottom of the oven.

2. Place the container of dough on the middle rack and pour 3 cups of boiling water into the pan.

3. Close the oven door and allow the dough to rise as instructed. If you limit the time that the oven door is open, the proof box can be used for both the first and second rise without the need to refresh the water

If using Rapid Rise OR Quick Rise Yeast:
1. In large mixing bowl (with dough hook), combine 2 cups flour, sugar, undissolved yeast and salt. 

2. Heat water, milk and butter until very warm (120° to 130°F) and stir into flour mixture. 

3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 

4. Stir in 1 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally. 

5. Stir in enough remaining flour to make soft dough. 

6. remove dough from mixing bowl and place on a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

7. Cover; let rest 10 minutes.

8. Remove dough from bowl, divide dough in half and roll each half to a 12 x 7-inch rectangle. 

9. Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal. 

10. Place, seam sides down, in greased 8-1/2 x 4-1/2inch loaf pans. 

11. cover and let rise in warm, draft free place until doubled in size, about 45 minutes.

12. Remove from proofer area and turn your oven on to 400°F and bake for 25 to 30 minutes or until done.

13. Remove from pans; cool on wire rack.

If using Active Dry OR Traditional Yeast:
1. Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. 

2. Sprinkle in dry yeast and 1 teaspoon sugar and stir. 

3. set aside and Let sit 5 to 10 minutes, until foamy on top. 

4. Add yeast mixture and remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour to your mixing bowl. 

5. Mix well using the medium speed of an electric mixer (with the dough hook), scraping bowl occasionally. 

6. Stir in enough remaining flour to make a soft dough. 

7. Remove dough from mixing bowl and place on to a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. 

8. Place dough in a greased bowl, turning once to grease top. 

9. Cover with a damp towel and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

10. Remove dough from proofer area, place on lightly floured surface and punch down. 

11. Divide dough in half and roll each half to into a 12 x 7-inch rectangle. 

12. Beginning at short end of each rectangle, rollup tightly as for jelly roll and pinch seams and ends to seal. 

13. Place, seam sides down, in greased 8-1/2 x 4-1/2inch loaf pans. 

14. Cover with a damp towel and let rise in warm, draft-free place until doubled in size, about 45 minutes.

15. Remove from proofer area and turn your oven on to 400°F and bake for 25 to 30 minutes or until done. 

16. Remove from pans; cool on wire rack.

To Make Whole Wheat Bread:  Substitute 2 cups whole wheat flour for part of all-purpose flour.

Nutrition Facts Per serving:                   
Serving Size: 1/24th recipe
Calories: 130            Total Fat: 1.5 grams         Saturated Fat: 0.5 grams
Cholesterol: 5 milligrams      Sodium: 210 milligrams      Total Carbohydrates: 26 grams
Sugar: 2 grams         Dietary Fiber: 1 grams      Protein: 4 grams

http://www.breadworld.com/recipe/Top-Choice-White-Bread

there is also a printable copy of the recipe attached.

so I am from the Midwestern farm county of ST. Croix, WI.  some towns that are in this county are New Richmond, Hammond, Baldwin, Hudson (county seat), summerset, Roberts, etc.  this county literally sits right on the border of Minnesota and Wisconsin, separated by the ST. Croix River with Stillwater, MN. (think river boat scene from grumpier old men during the apple fest with the polka music) on the Minnesota side of the river.  I was actually born at the hospital in Stillwater...(why the decision to travel 7 miles and cross a state line instead of traveling 7 miles in the other direction was made, I have no idea    ).

what does all that have to do with the difference between hotdish and casserole?.....well this is the rural farm area that I grew up in and still have family in, and this is where just about every meal, gathering, get together, whatever you want to call it a hotdish was/is served and sometimes a casserole would be served as well. 

if you look up the definition of hotdish, you will probably get something like this:

A hotdish is a casserole which typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, and North Dakota. Hotdish is cooked in a single baking dish, and served hot (per its name). It commonly appears at communal gatherings such as family reunions, potlucks and church suppers.  The history of the hotdish goes back to when "budget-minded farm wives needed to feed their own families, as well as congregations in the basements of the first Minnesota churches." According to Howard Mohr, author of How to Talk Minnesotan, "A traditional main course, hotdish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers." The most typical meat for many years has been ground beef, and cream of mushroom remains the favorite canned soup. In years past, a pasta was the most frequently used starch, but tater tots and local wild rice have become very popular as well.  Hotdishes are filling, convenient, and easy to make. They are well-suited for family reunions, funerals, church suppers, and covered dish dinners or potlucks where they may be paired with potato salad, coleslaw, Jello salads, Snickers salad, and pan-baked desserts known as bars.

https://en.wikipedia.org/wiki/Hotdish

and if you look up the definition of casserole, you will probably get something like this:

A casserole (French: diminutive of casse, from Provençal cassa "pan") is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. "Casserole" should not be confused with the word "cacerola" which is Spanish for "cooking pot".
In the United States and continental Europe casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and often a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.

In the United Kingdom, the Republic of Ireland, Australia, and New Zealand, a casserole is named after its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven in a closed dish, producing meat that is tender and juicy, from long slow cooking. The heat is indirect, so there is less chance of burning.

Examples of casserole include ragout, Lancashire hotpot, cassoulet, tajine, moussaka, shepherd's pie, quiche, timballo, sweet potato pie, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole is generally baked in an oven, where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire  The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetmeats. Some time around the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.

https://en.wikipedia.org/wiki/Casserole

here is summary of what these 2 sites are saying:

Casserole vs Hot Dish

The modern lifestyle requires everything fast and easy. Even in food. And if one would have to list down food choices that cook up in no time without compromising taste and the quality of being a square meal, then casseroles and hot dishes would definitely top the list. These two are types of baked meals especially popular in the U.S. Casseroles and hot dishes are a hodgepodge of ingredients practically covering the entire food pyramid. There is meat and vegetable proteins and carbohydrates in every pan. Some would say these are one and the same. Others contest they are different. Truth is, they are somewhat similar in terms of origins and cooking technique but varies mostly with the ingredients used.
Casserole is a baked dish cooked and served with a vessel where it took its name from a casserole pan. The term is widely used up to now. The dish dates back in the 18th century where they use fine pressed rice, chicken, and sometimes sweetbreads. It contains 4 major components: 1) starch – may be in the form of grains, potatoes, noodles, pumpkin, 2) proteins such as beans, legumes, or tofu, 3) some soup, stock, vegetable juice, cider, wine, beer, or gin, just enough to allow everything to integrate and moisten up a bit, 4) and lastly, a crust to make it solid and crispy. Casseroles particularly use lighter meat such as chicken and fish such as in the case of tuna casserole. As for the carbohydrate component, casserole dishes usually use grains or noodles. They are cooked uncovered. Sausage and Apple Breakfast Casserole, Shepherd’s Pie, Mac and Cheese are a few examples.

A hot dish, on the other hand, is a variation of the casserole dish particularly popular in North and South Dakota and Minnesota. Like its counterpart, it is a complete and packed meal in itself. It has starch, proteins, soup, and crust components as well. However, hot dishes mostly use potato bases like potato chips, hash browns, strings and tater tots. They never use rice for the base. They’re also heavier on red meat such as ground beef. Unlike the casserole, hot dishes commonly use cream of mushroom as a binder. In some cases, it’s cooked in creamed corn like in the case of Minnesota goulash – a famous concoction of tomatoes, macaroni, ground beef and creamed corn. Like its counterpart, hot dishes are cooked uncovered. An example of a hot dish is Tater-Tot Hot Dish.

Casseroles and hot dishes have both become staple foods in the whole of United States. They serve not only as convenient all-in-one family meals but as comfort food as well. One would typically encounter these dishes in communal gatherings like family reunions, thanksgiving dinners, potlucks, and funerals. They can be eaten as a main dish or a side, and with condiments such as ketchup or mustard. They’re best served with beer.

Summary:
1. Casseroles and hot dishes are types of baked dishes which are a mixture of starchy bases, vegetables, meat, and a crunchy crust or toppings.

2. The former is a general term that has been used since the early 18th century, while the latter applies in South Dakota, North Dakota and Minnesota.

3. Casseroles use lighter meats such as tuna and chicken, while hot dishes use red meat, such as ground beef.

4. Hot dishes use more condensed soup varieties like cream of mushroom. Casseroles employ lighter ones such as stock, vegetable juices and wine.

5. Both casseroles and hot dishes have become all-in-one staple meals in the United States. They’re also always present in banquets during family dinners, thanksgiving, funerals, potlucks, etc.

http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-casserole-and-hot-dish/

so basically the concept of a hotdish and a casserole are the same, but the ingredients differ....a 1 dish complete meal that can be made with very little $$$, be super filling and can serve a lot of people.

hopefully this explains it?  if you have any questions, please ask.

here is a PDF version of 9 hotdish recipes for you.  please ignore the name of the person on the front page...(i know that he is an idiot and a moron...

 

here is a recipe for Beef Braciole.

I used this recipe for a guide:
https://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe-1965471

attached is also a printable version.

I served this with some 4 cheese ravioli.

BEEF BRACIOLE
LEVEL: Easy             YIELD: 4 servings
PREP: 25 min             COOK: 1 hr 45 min       TOTAL: 2 hr 10 min

INGREDIENTS:
Stuffing:
1/2C dried Italian-style bread crumbs      1 garlic clove, minced   
2/3C grated Pecorino Romano         1/3C grated provolone         
2T chopped fresh Italian parsley leaves

Meat and Sauce:   
1.5LB flank steak               4T olive oil
Salt and freshly ground black pepper      1C dry white wine
3 1/4C Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

SIMPLE TOMATO SAUCE:
1/2C extra-virgin olive oil            1 small onion, chopped
2 cloves garlic, chopped            1 stalk celery, chopped
1 carrot, chopped               2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves               2 dried bay leaves
Sea salt and freshly ground black pepper   4T unsalted butter, optional

DIRECTIONS:
1. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

2. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

3. Preheat the oven to 350 degrees F.

4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

5. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.



SIMPLE TOMATO SAUCE DIRECTIONS:
1. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes.

2. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.

3. Add tomatoes, basil, and bay leaves and reduce the heat to low.

4. Cover the pot and simmer for 1 hour or until thick.

5. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

6. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

7. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

I came across this the other day and thought I would add for people quick reference

https://ktla.com/2019/02/12/l-a-council-members-to-vote-on-ordinance-requiring-city-contractors-disclose-nra-ties/?fbclid=IwAR1YygWCF1372Les7PAERII5cMQkovvuiHgL4BtGe2cNbyQZwnfLu5gUatg

here is the link to the recipe that I used for this awesome meal:

https://www.foodnetwork.com/recipes/grilled-chipotle-flank-steak-with-blue-smoke-slaw-5313109

also attached is a printable copy of this recipe.

so yeah I listened to much of the super bowl last night, and the NFL 100 commercial I found to be pretty darned good!

https://youtu.be/E6JjyRhfjOE

at the end of it you can see this young lady:

https://www.google.com/search?num=20&newwindow=1&ei=HnVYXPz_FPq-0PEPo4CImAc&q=sam+gordon&oq=sam+gordon&gs_l=psy-ab.3..0i131l2j0i3j0i131l3j0i10i3j0i3j0j0i3.128019.129637..130031...0.0..0.106.927.9j1......0....1..gws-wiz.......0i67j0i131i67.T5pxAtBkirI

https://www.youtube.com/watch?v=rGUq4SmjCcw

https://www.foxnews.com/sports/the-teen-girl-in-the-nfl-legends-super-bowl-commercial-is-award-winning-football-player-sam-gordon

her and her father are doing great things

dave, is this anywhere near you?

Chicken Vegetable Ramen Noodles

Prep Time: 10 mins         Cook Time: 8 mins         Total Time: 18 mins

Ingredients:
- 2 packets ramen or other instant noodles, discard seasoning (Note 1)
- 1 tbsp oil
- 2 garlic cloves, minced
- 1/2 onion, sliced
- 200g / 7oz chicken thighs, cut into bite size pieces (Note 2)
- 1 1/4 cups (315 ml) water, plus more as needed
- 1 carrot, cut into matchsticks
- 1 small red capsicum / bell pepper, sliced
- 2 cups cabbage, finely sliced (any type)

Sauce:
- 1 tbsp dark soy sauce (Note 3)
- 1 tbsp Oyster sauce (or Hoisin, Note 4)
- 2 tsp Hoisin sauce (or more Oyster sauce)
- 1 tbsp Mirin (Note 5)

Garnishes (optional):
- Finely sliced green onion / shallots

Instructions:
1. Mix Sauce and set aside.
2. Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
3. Add chicken and cook just until the outside mostly changes from pink to white.
4. Add Sauce and cook for 1 minute until chicken is quite caramelized.
5. Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelized, see video).
6. Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.
7. When the water starts simmering on the edges, leave noodles for 45 seconds then turn.
8. Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg.
9. Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 6)
10. Serve immediately, garnished with green onions.

Notes:
1. Instant or Ramen Noodles
Any brand or type is fine here, though avoid the extra-large ramen packets because you'll struggle to fit two in the pan (you could break them). You can also buy just the noodle cakes in larger packets (i.e. no seasoning).  Feel free to sub with fresh or other dried noodles (rice or wheat), but don't try this one pot cooking method. Just prepare the noodles per the packet, use about 2 packed cups and toss through the cooked chicken and veg with a splash of water.

2. Chicken:
thighs are my preferred chicken cut for this recipe because they are juicier so they caramelized better. But this recipe works great with breast and tenderloin too.

3. Dark Soy Sauce:
has a darker color and more intense flavor than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here, but the sauce color will be lighter.

4. Oyster Sauce:
I've noticed vegetarian oyster sauce in the supermarkets lately!

5. Mirin:
a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in large supermarkets here in Australia, Asian section, or at Asian grocery stores.
Can sub with Chinese cooking wine, dry sherry. Otherwise, use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.

6. Total cook time:
for noodles should be per packet. Add a touch more water if noodles need longer.

7. Scaling:
recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.

8. Nutrition per serving:
Because of the volume of vegetables in this recipe, it should serve 3 even though only 2 noodle cakes are used.

Nutrition:
Calories: 444kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 675mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 93.7% | Vitamin C: 86% | Calcium: 3.9% | Iron: 6.3%

here is the link to the actual page along with the video:  https://www.recipetineats.com/chicken-vegetable-ramen-noodles/#wprm-recipe-container-33759

also attached is a word copy of this recipe for you to print off if you want it.


note:
1. this will fill a 12" cast iron skillet nicely, and this will feed 2 people a very healthy portion or 3 people with normal portions.

2. bobby, I figured you would like this.

STEVE WILSON GUMBO RECIPE

INGREDIENTS (general):
SEASON SALT INGREDIENTS:
- 2T celery salt            -1T sweet paprika         -1T coarse sea salt
-1T fresh ground black pepper   -1T garlic powder         -1T onion powder
-2t cayenne pepper         -1/2t ground allspice         

SHRIMP (shellfish) STOCK INGREDIENTS:
-1/4C oil of choice          -1 onion large dice                 -1 celery stalk large dice
-1 carrot large chop         -1 leek large chop (white part only)   -4 garlic cloves crushed
-1lb shrimp (shellfish) shells   -1 bay leaf                            -1 sprig thyme
-1t crushed peppercorns      -6qts water

GUMBO / ROUX INGREDIENTS:
-1C oil of choice                    -1C a.p. flour                    -2 onions finely diced
-1C crab meat to taste (blue crab)   -1lb andouille sausage diced      -1lb shelled and devained shrimp
-1 stalk celery finely diced              -1 green bell pepper finely diced           -2 cloves garlic minced                               -1T thyme                            -2 bay leaves                    -3qts shrimp (shellfish) stock                            -1C green onions                 -worcestershire sauce (to taste)      -hot sauce (to taste)
-gumbo file (to taste/if desired)

RICE INGREDIENTS:
-3C long grain white rice      -3 1/2C chicken stock         -2T butter
-1-2t salt (to taste)

DIRECTIONS (general):
SEASON SALT DIRECTIONS:
1. combine all ingredients in a bowl/shaker and mix thoroughly.
2. you can substitute Tony Chachere’s or another creole spice that you prefer.

SHRIMP (shellfish) STOCK DIRECTIONS:
1. heat 1/4C oil in a large pot.
2. rough chop 1 onion, 1 celery stalk, 1 carrot, 1 leek and 4 cloves garlic.
3. soften (DO NOT BROWN) 1 onion, 1 celery stalk, 1 carrot 1 leek and 4 cloves garlic, about 3-5 minutes.
4. add shrimp (shellfish) shells, 1 bay leaf, 1T thyme, 1t crushed peppercorns and 6qts water.
5. bring to a boil and immediately reduce the heat to low.
6. gently simmer for about 2 hours until the stock has reduced by half (should be about 3-4qts when done).
7. skim any foam/fat that rises to the top during step 6.
8. strain thru a fine sieve, throw away strained ingredients and set stock aside for later.

GUMBO/ROUX DIRECTIONS:
1. heat 1 cup oil/fat in a large heavy bottom pot (like a cast iron pot) over high heat.
2. whisk 1 cup of flour in to the hot oil/fat.
3. reduce heat to medium and whisk until roux takes on a deep brown color (about 15 minutes).
4.  add the 2 finely diced onions, stir together.
5. reduce heat to medium low and continue stirring until the roux is a rich dark brown (about 10 minutes).
6. add blue crab meat and andouille sausage and stir for 1-2 minutes.
7. add celery, bell pepper and garlic, increase heat to medium and stir and let cook (about 3 minutes).
8. add thyme, bay leaves, shrimp/shellfish stock, season salt/creole spice, worcestershire sauce and stir to mix.
9. increase heat to medium/high and bring to a boil stirring occasionally.
10. once boiling, reduce heat to medium/low and simmer for 45 minutes, stirring occasionally and skim fat from top.
11. after GUMBO has cooked for 45 minutes, add shrimp and cook for about 5-10 minutes (until shrimp is cooked).

RICE DIRECTIONS:
1. combine rice, stock, butter and salt in a 4qt sauce pot.
2. stir occasionally while bringing to a boil over medium/high heat.
3. cover and reduce heat to medium/low – low and simmer for 15 minutes with cover on (leave alone and do not stir).
4. once 15 minutes has passed (check consistency/doneness to your taste), leave on heat or remove if done.
5. let sit for 5 minutes covered and then serve.

 

SERVE RICE AND GUMBO, COMBINE AND GARNISH WITH GREEN ONIONS, HOT SAUCE AND GUMBO FILE TO TASTE.


attached is the recipe in a word format if you would like to down load.

Ryan, hopefully this is not in your neighborhood......

https://www.google.com/search?source=hp&ei=Ki5JXMaOEcm7tgXWv7iYBg&q=clarke+county+washington+anti+vac+outbreak&oq=clarke+county+washington+anti+vac+outbreak&gs_l=mobile-gws-wiz-hp.3..33i160.4448.21138..22031...1.0..0.296.6387.0j41j2......0....1.......5..41j0i131j46i131j0j46i275j46j46i10j46i10i275j0i10j0i13j0i13i30j0i22i30j33i22i29i30j33i299j30i10.zcU2dzTqUKU

I got this from another site and shared it there as well.

this dude has truly lost his mind with his latest round of "firings"......

currently there is an issue with the sign in box on the home page. 

the way to get around that is to click on the login tab up top and go that route.

I am currently working with tech support to fix the issue, and will let you all know when it is fixed.

So tonight, i branched out a bit and flexed my culinary skills and made some cioppino.

JR with this being a dish from your gender confuzzled area, i will put this up against any and all you can recommend.

Here is the recipe link...(give me a minute and ill copy and paste it here.):

https://www.epicurious.com/recipes/food/views/cioppino-seafood-stew-with-gremolata-toasts-51248830

now let me also add that I used
- 1qt of my homemade stewed tomatoes
- 1qt of my homemade tomatoe sauce
- omitted the squid...(because that shiza is disgusting!)
- omitted the clams...(just because they didnt have any good looking ones at the seafood store)
- omitted the crab....for the pure fact that its not in season right now and its amlonst impossible to get here in a some what fresh state!
- added huge diver scallops

Ingredients

3 garlic cloves, divided
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
1/2 cup packed sliced fennel
1/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon red-pepper flakes
1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
1/2 tablespoon tomato paste
1 teaspoon dried oregano
1 cup dry white wine
1 15-ounce can crushed tomatoes
2 bay leaves
1 8-ounce bottle clam juice
1 1/2 cups seafood stock or vegetable broth
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons chopped flat-leaf parsley, divided
1/2 teaspoon lemon zest
1 baguette, sliced and toasted1 pound littleneck clams, soaked in water for 1 hour
1/2 pound medium tail-on shrimp, peeled and deveined
1 pound mussels, scrubbed and de-bearded
1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

PREPARATION

Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.

Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.

Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.

Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.

When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.

Serve cioppino immediately in large soup bowls with gremolata toasts alongside.

this is about 3 years old, but it still made me laugh so hard!

https://youtu.be/GkVbz49773E

Bob and trn,

Hopefully this didnt happen to either of you?

some of you may remember the massacre that happened this day 40 years ago......