Come for the politics, stay for the snark.

Jesus, Mary, & Joseph how is that election even close?

Nikki Haley, who can’t acknowledge ‘slavery’, is a pathetic shill.

The frogs are rarely mistaken.

Republicans do not pay their debts.

“The difference between stupidity and genius is that genius has its limits.”

Prediction: the gop will rethink its strategy of boycotting future committees.

The media handbook says “controversial” is the most negative description that can be used for a Republican.

Thanks to your bullshit, we are now under siege.

I conferred with the team and they all agree – still not tired of winning!

Take hopelessness and turn it into resilience.

Let the trolls come, and then ignore them. that’s the worst thing you can do to a troll.

Ron DeSantis, the grand wizard, oops, governor of FL.

And now I have baud making fun of me. this day can’t get worse.

A sufficient plurality of insane, greedy people can tank any democratic system ever devised, apparently.

The words do not have to be perfect.

Jack Smith: “Why did you start campaigning in the middle of my investigation?!”

Fight them, without becoming them!

Republicans: “Abortion is murder but you can take a bus to get one.” Easy peasy.

You’re just a puppy masquerading as an old coot.

You don’t get rid of your umbrella while it’s still raining.

Second rate reporter says what?

Tick tock motherfuckers!

Come on, media. you have one job. start doing it.

This isn’t Democrats spending madly. This is government catching up.

You are here: Home / Food & Recipes / Cooking / Friday Saturday Recipe Exchange: Tidbits

Friday Saturday Recipe Exchange: Tidbits

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tamara buffalo-leg-quarters

From our Food Goddess, TaMara:

JeffreyW uses the Tidbits title when he puts together a lot of different items in one post, so I thought I would co-opt it for this eclectic post.

It’s been a busy week of cooking, surprisingly. When stressed, I retreat to the kitchen and even in its unwelcoming state, there was solace there this week. Bixby turned one on Tuesday, I baked up some more dog biscuits for him and his best play-buddies. You can see his birthday photos here.

Then I was at the store and found chicken leg quarters on sale and sitting right next to them, my favorite bottle of wing sauce, so I made some Buffalo Leg Quarters, pictured above and recipe here. They were really good and much easier than making wings.

JeffreyW was busy in the kitchen, too and his Shrimp Mornay with Broccoli from earlier in the week looked delicious. Photos and recipe here.

What’s been cooking in your kitchen this week? Is it time to give up on indoor cooking and move it all out to the backyard? What’s up for Father’s day?

tamara cucumber-salsa

I had tonight’s featured recipe tucked away for the day I could find decent tomatoes. That day was today. And if you want other cucumber salad ideas, click here for a bunch of them.

Crisp Cucumber Salsa

1 large chopped cucumber – I used an English cucumber so I didn’t have to peel or seed it.
2 small chopped tomatoes
3 green onions, chopped, greens included
2 tbsp minced fresh Italian parsley
1 jalepeno pepper, chopped (seeded if you want to lower the heat)
4-1/2 tsp minced fresh cilantro
1 tsp minced garlic

Dressing
1/4 cup sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
dash of cayenne pepper (opt)
1/4 tsp seasoned salt
Tortilla chips
Small tortillas, cut into eighths
small bowl, serving bowl

In a serving bowl, combine the top seven ingredients. In small bowl, combine the dressing ingredients and mix well. Pour dressing over cucumber mixture and toss gently to coat. Let the flavors blend for about minutes. Serve at room temperature or ice cold with chips and tortillas.

That’s it for this week. I hope everyone has a lovely Father’s Day. – TaMara

Reader Interactions

76Comments

  1. 1.

    Mike J

    Baked some challah today. Giving it time to stale up to take for Father’s Day french toast brunch. Still recovering from slashing my finger at race night Tuesday. I wish had just superglued it that night.

  3. 3.

    NotMax

    Might try sprinkling on lightly toasted sesame seeds while doing the last baste.

    Alternatively, add some caraway seeds or else perhaps a touch of wasabi or horseradish powder to the flour dredge mix.

  4. 4.

    NotMax

    @Omnes Omnibus

    Hit and miss, dpendent on what is being glued. Welds fingers together real good. (Can remedy that with nail polish remover.)

    Trivia: When Ishi, the last of the Yahi, entered modern culture in the very early 20th century, at one point someone asked him what he found most impressive about the new to him society.

    “Glue,” he said, marveling at how two unrelated materials could be made to adhere to one another.

  5. 5.

    Mike J

    @Omnes Omnibus: My mother, who is on blood thinners, got a small cut that would not stop bleeding. The doc used superglue or some surgically certified equivalent, and it healed nicely. Easier than stitches for a small cut.

  6. 6.

    Petorado

    @Omnes Omnibus: Yes. Some ERs even stock cyanoacrylate (superglue) to close small wounds. Common sense applies. Clean the wound first and make sure it’s small enough to bind together with a simple squeeze.

  8. 8.

    Yatsuno

    Well I’m about three weeks out from surgery, and after a successful (and well-attended) stay in rehab, I’ve been home about a week and virtually nothing has happened since. I am however slowly progressing, still can’t put full weight on the right side and still some pain but the good news is I thought I had lost some of what I had gained but it was just a phase where I was feeling bad. Unfortunately no cooking for awhile, as one of the goals after rehab is me finding my own residence. Since my convalescence is fully paid money won’t be too much of an issue and I can get out into my own place pretty soon after.

    And I owe CaseyL about 500 dinners for bringing me Ezell’s in the hospital. Yum.

  10. 10.

    KG

    ok, I’m going to need some help… I dumped all my spare change into a coinstar machine tonight and got iTunes credit. It was about $33, I’ve still got about $13 left. Suggestions? My music tastes are all over the place (purchases tonight include: Elle King, X Ambassadors, Ben E King, Otis Redding, Saint Motel, Hozier, Rihanna, and Jimmy Buffett), so what y’all got that would be good?

  21. 21.

    opiejeanne

    @Yatsuno: keep it up with the getting better.

    Was thinking about you yesterday when we were talking to the surgeon who is going to fix Dave’s pinched nerve. Spine surgery as an outpatient; I never would have imagined it even five years ago.

  28. 28.

    Ruckus

    @Omnes Omnibus:
    The VA doc superglued my hernia scar closed. About 1 1/2 inches long. 3-4 days later the glue started to peel off by itself. No muss, no fuss or as Chick Hearn used to say no harm, no foul. Didn’t have to go back to have stitches removed. That was nice.

  38. 38.

    Steeplejack

    @Aleta:

    The Beatles are the best. Always.

    Only three links allowed in a comment—and that includes the link to a comment you are replying to.

  50. 50.

    OzarkHillbilly

    @JPL: It finally stopped raining yesterday afternoon but it was misting off and on after that. Cloudy now but the sun is supposed to put in an appearance this afternoon and we are looking to hit 90. My rain gauge showed an inch for yesterday so a little shy of what was expected. Flood warnings remain up for all of SE MO but right here it’s much ado about nothing.

  52. 52.

    CarolDuhart2

    Suggestion for the cooks: A post (or series) on Cooking for singles. Most recipes seem to assume a family and endless time in the kitchen.

  53. 53.

    WereBear

    Thank you so much for the Buffalo Leg Quarters recipe! This looks so much better than wings!

    And blown kisses to Bixby, who got sooooo big.

  55. 55.

    BruceFromOhio

    MrsFromOhio grilled up a pile of chicken thighs & breasts, some of which TeenFromOhio then used in a splendid chicken fricasee. We called it Frickin’ Chicasee, and it was even better for lunch on Day Two. This weekend is more grilling action, we have not exhausted the variations of grilled asparagus, may throw some salmon in the mix.

  57. 57.

    BruceFromOhio

    @CarolDuhart2: @WereBear: SisterFromOhio is single, and does the batch-cook routine. She’ll spend a weekend morning cooking up lunches and dinners for the week, saves her time and money (not eating out every night) plus she gets to be creative, healthy.

  58. 58.

    BruceFromOhio

    @JPL: Oddly, there are two big bunches of broccoli in the fridge. Hmmm… you may have inspired something here. Off to market, let’s see what happens. Happy Saturday everyone! Thanks for the awesome tunes, and be better, Yatsuno!

  59. 59.

    OzarkHillbilly

    My parents thought I was a troubling child (I did have my first run in with the Law at the age of 2) but I never had this conversation with my mother:

    Tiffany poked her head into the garage and saw her son, in his canary yellow nuclear technician’s coveralls, watching a pool of liquid spreading across the concrete floor.
    “Tay, it’s time for supper.”
    “I think I’m going to have to clean this up first.”
    “That’s not the stuff you said would kill us if it broke open, is it?”
    “I don’t think so. Not instantly.”

    Glad to read that this kid is still engaging the world with all the frenetic energy of a Tasmanian Devil.

  61. 61.

    PurpleGirl

    @WereBear: Great photos of the (big) scamp.

    Also

    Tamara: great set of pictures and comments/captions on Bixby. He is getting big.

  62. 62.

    navarro

    i haven’t done any cooking since i went through knee replacement surgery on the 10th but i did some jerked chicken with veggie skewers a couple of nights before the surgery. i make a marinade of one stick of melted butter, one tablespoon soy sauce, and 1 up of walkerswoood jerk seasoning which is kind of a paste. i stirred that up and then took 4 boneless, skinless breasts (if it were just me i’d cut up a whole chicken but no one else in my house will eat a bite of dark meat) which i sliced into three pieces to make the pieces of a uniform size and thickness and mixed that up in the marinade and let stand in the fridge overnight. i cooked them over charcoal with pecan chips. i made skewers alternating pieces of red and yellow bell pepper, pieces of white onion, and chunks of pineapple. i made a baste of a quarter cup of soy sauce, 2 tablespoons of olive oil, a pinch each of black pepper and ground allspice. i started the skewers 10 minutes before the chicken and i turn and baste the skewers every 5-10 minutes. i generally serve this with basmati rice it’s spicy and sweet and one of my family’s favorite meals. i do 90% of the cooking in my household so my wife and son are really complaining about all the cooking they have to do and all the work they have to do to get anything to taste as good as what i make. it’s nice to be appreciated ;)

  63. 63.

    OzarkHillbilly

    @navarro:

    (if it were just me i’d cut up a whole chicken but no one else in my house will eat a bite of dark meat)

    Sounds like all the more reason to cook only whole chickens to me.

  64. 64.

    WereBear

    @navarro: no one else in my house will eat a bite of dark meat

    More for us!

    And best wishes for getting back on your — err — foot again? Seriously, that’s a great excuse for not cooking :)

  66. 66.

    satby

    @Yatsuno: Glad to hear you’re doing ok Yatsuno! Hoping each day continues to be an improvement!

    Had to beg off a concert 2 hours away for tonight, working the Farmers Market each Friday is fun but tiring. And I have so much stuff to do out in the yard before it rains AGAIN! I’m already feeling like just giving up on the whole garden thing for this year, the weeds are so far ahead of me already and it’s only June.

  71. 71.

    ultraviolet thunder

    I’m at the airport eating airport food, so pity me.
    But to my delight the great Ann Arbor deli and food shop Zingerman’s has opened a sandwich stand at the airport. I revere that place for their insistence on quality and value. Been making trips to AA to shop there for over 30 years. The sandwich stand has a small selection, but the goat cheese, roasted pepper and basil sandwich on sourdough was fresh and delicious.
    They’re adjacent to a Chik-fil-a stand, and fvck those guys.

  73. 73.

    Glidwrith

    @JPL: Cool, so it isn’t a wooden basket of some sort, but a metal one. I’ve seen several ‘Juicers talk about grilling their veggies, this sounds like an easy way to manage it.

  74. 74.

    shell

    I’ve been doing some pickling this week Made a batch of spicy, garlic dills. Gonna make some Giardiniera this weekend.

  75. 75.

    navarro

    @WereBear: thanks. actually cooking relaxes me. after a stressful day wrangling sixth graders there are few things that can help me shed stress faster or better than prepping and cooking a tasty meal for myself and my loved ones. a glass of lagavulin with a drop of water is in that category too :)

  76. 76.

    Bonnie

    @CarolDuhart2: I second that. Also, why is everything hot and spicy? Not everyone in the whole world likes hot and spicy. Finding something flavorful without burning my taste buds off is what I live for.

Comments are closed.