I 
that! 
Where in the world is that?
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Ooh, that looks good, what’s Bombardino?
[Goes to Google]
“eye” ?!?!!
[Goes to website]
0.3 fl oz (10ml / or a very small splash measuring by eye) brandy
[Whew! Looks good again!]
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Accept no substitutes:
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Ah, yours has rum, not brandy.
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And as extensive testing has revealed, it really makes a difference.
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nice!
i made some chelsea buns using the paul hollywood recipe last weekend. they turned out really nice. that bread looks really good, nice color on it.
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Best thing about chicken stock day? Making a risotto with the fresh stock and the meat trimmings picked off the bone before going on to jarring.
Granted, it’s much more delicious than it is photogenic…
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Okay okay okay…
I wake up every morning thinking about my first cuppa coffee.(usually a Latte or macchiato freddo.) But not on an empty stomach. This morning the best of both worlds with whole wheat blue berry muffins made by my sweet Laurie. Win-win!
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The way of so much food!
Your post reminded me of one of my favorite recipes and first real thing I learned how to cook, from my German “mother” when I lived in Berlin. A great chicken and rice dish.
She’d roast a chicken (or here in US, you could just get a rotisserie), strip off all the meat once it cooled a bit, then make a stock from the carcass and some veggies (onion, celery, carrot, etc.).
Then she’d heat up some oil or butter in a pot, brown some slivered almonds then add some basmati rice to heat through. Then she’d add the chicken stock (strained), raisins and turmeric. Once the rice was cooked, mix with the chicken, and you have a party platter. So simple, but so good. I think I remember her saying she learned it from her 2nd husband, who was originally from Turkey.
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It’s been cold and dark up here in AK (as it is wont to be) and I have been craving starchy, creamy, stick-to-your-ribs food.
Last night I made chicken, mushroom, and rice casserole. I’m lactose-intolerant, so it was easier for me to make it totally from scratch than use the classic canned soup method (you can pry my fancy butter from my cold, dead hands, though). The “cream” of mushroom soup was thickened using a roux and a mix of almond milk/chicken stock. Tasted delicious! Used boneless, skinless chicken thighs and also tossed in some frozen peas because I toss frozen peas in everything 
.
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Almond milk.
I love this idea because we have a homemade quart in the refrigerator just now. It probably adds a subtle flavor too.
Thank you and Cheers!
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More morning coffee:
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Saturday meal was some crispy fried grouper nuggets (had some big filets in the freezer from deep-drop fishing off Marathon) with green beans sauteed lightly in a black bean garlic ginger sauce and fluffy white rice that I topped with that lovely-delicious chili oil from @ClutchLinkey. Thanks for the recipe, Clutch! 
a very nice spicy drizzle over rice!
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True. I’ve got some smoked salmon chowder simmering for dinner right now. It’s almost more of a stew, since there’s a pound of smoked Alaskan chinook salmon in it!
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mmmm… loves me some chow-dah!
'round these parts, it’s red chowder with conch, but cream chowder all the way FTW!
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You know what Nietzsche said, right?
When you gaze long into your morning coffee, the coffee gazes also into you.
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Sometimes I need coffee before I make coffee.
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It’s phenomenal with pork shoulder. Pressure cook about 2 lbs of it and add to the pot before you put in the roux and it will practically melt in your mouth.
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