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WFDT- Geaux UL edition
Posted on 6/9/14 at 4:55 pm
Posted on 6/9/14 at 4:55 pm
Hopefully the UL Warhawks enjoy another championship water skiing season this year. Talons out.
I'm grilling backstrap, boudin and sweet corn and making garlic mash taters. But most importantly the ole lady is making a tomato pie. First one of the year. She's no Betty Crocker, but she can make a mean mater pie.
I'm grilling backstrap, boudin and sweet corn and making garlic mash taters. But most importantly the ole lady is making a tomato pie. First one of the year. She's no Betty Crocker, but she can make a mean mater pie.
This post was edited on 6/9/14 at 4:56 pm
10
Posted on 6/9/14 at 4:57 pm to LSUballs
I am all alone for a few days/ nights. It is just me and the two dogs. I am headed home to cut the grass before the game and have a few cool pops during it. I may just eat cool pops this evening.
Posted on 6/9/14 at 4:59 pm to LSUballs
Enlighten me to this tomato pie you speak of...
Posted on 6/9/14 at 4:59 pm to LSUballs
im gonna text you sumptin, re: your post. 
pork chops, jazz man rice, and salad if these dayum tornados don't clean out Bawcomville and my dubbl wide.
pork chops, jazz man rice, and salad if these dayum tornados don't clean out Bawcomville and my dubbl wide.
Posted on 6/9/14 at 5:00 pm to 4LSU2
Know what's good wif cold pop?
Lord Jesus its a BahBah Q.
That's what I'm doin.
Don't care who wins. Could care less.
Lord Jesus its a BahBah Q.
That's what I'm doin.
Don't care who wins. Could care less.
Posted on 6/9/14 at 5:00 pm to LSUballs
Nunu's sausage (Steens syrupy, sweet & sour pork, and pork/apple) and crawfish stuffed shrooms.
Grilling early to watch Cajuns at 6
Grilling early to watch Cajuns at 6
This post was edited on 6/9/14 at 5:01 pm
Posted on 6/9/14 at 5:11 pm to Uncle JackD
HOLY SHITE that looks good!
Posted on 6/9/14 at 5:18 pm to EddieHewitt
It's a bunch of tomatoes and basil and cheese in a pie crust. Not sure what else she puts in it. I love em
Eta- fresh homegrown maters so it's only a couple month deal
Eta- fresh homegrown maters so it's only a couple month deal
This post was edited on 6/9/14 at 5:21 pm
Posted on 6/9/14 at 5:18 pm to LSUballs
Chicken sausage jambalaya
Posted on 6/9/14 at 5:21 pm to LSUballs
Lots of leftovers...jambalaya, a little steak, roasted Brussels sprouts, salad, a bit of stir fried rice, a few boiled crawfish.
Posted on 6/9/14 at 5:34 pm to LSUballs
bbq pulled jackfruit sammiches
Posted on 6/9/14 at 5:36 pm to emboslice
quote:
bbq pulled jackfruit sammiches
Yeah, I'm gonna need pics of that. Super curious. Thanks in advance.
Posted on 6/9/14 at 6:00 pm to Matisyeezy
Here's the jackfruit. Got the canned version in brine. Don't get the one in syrup if you ever plan on making.
Posted on 6/9/14 at 6:14 pm to 4LSU2
Meatloaf
Posted on 6/9/14 at 6:14 pm to emboslice
So...do you just dice it? Or did you grill it? Or slowcook it? I'm really curious. How's it compare texture wise to a mushroom?
I say mushroom because I dunno when the last time you've had meat was.
I say mushroom because I dunno when the last time you've had meat was.
Posted on 6/9/14 at 6:33 pm to Matisyeezy
Snapper again. This time little dill, lemon, and butter sauté with sesame kale & asparagus salad.
Posted on 6/9/14 at 6:35 pm to Matisyeezy
I cut off the tip of the triangle and add it to the skillet with onions and garlic. I cooked it down for 20 minutes or so and then shredded it (it shreds easily) with a fork.
You probably could grill it, but I'm not sure how well it would 'pull' after. The recipe called for slow cooking it for some time, but I was too excited to wait!
It's similar to a mushrooms, not so dense in the bite though. Also not as thick as pulled pork. String cheese is what I would compare it to right now. Think artichoke heart, heart of palm...
I'll definitely be making a lot of stuff with this. Maybe even a chicken salad could be made. Or buffalo chicken something or other.
You probably could grill it, but I'm not sure how well it would 'pull' after. The recipe called for slow cooking it for some time, but I was too excited to wait!
It's similar to a mushrooms, not so dense in the bite though. Also not as thick as pulled pork. String cheese is what I would compare it to right now.
Think artichoke heart, heart of palm... I'll definitely be making a lot of stuff with this. Maybe even a chicken salad could be made. Or buffalo chicken something or other.
quote:
I say mushroom because I dunno when the last time you've had meat was.
Posted on 6/9/14 at 7:05 pm to emboslice
Pork loin, grilled veggies and baked potato.
Posted on 6/9/14 at 7:18 pm to LSUballs
Headed to Fresh Market. Some type of fish with a buerre blanc sauce. Clam linguine if they have clams.
Boursin and veggies or some type of other cheese as an appetizer.
Cooked down green beans from the garden.
Boursin and veggies or some type of other cheese as an appetizer.
Cooked down green beans from the garden.
Posted on 6/9/14 at 7:24 pm to LSUballs
Blackened fish sandwiches
Sweet potato fries
Steamed broccoli
Beer
Strawberry shortcake
Sweet potato fries
Steamed broccoli
Beer
Strawberry shortcake
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