Outside the dugout: What's cooking?

Tonight we’re having fried cubed pork steaks, and a big pot of fresh green beans & new potatoes with fresh white sweet corn added in.

It’s windy, kinda cool and rainy here so we’re enjoying Moscow Mules this evening.

Life is good in Gator Nation!

 

Tonight we’re picking up our supper from a newly opened local pizzeria. It’s name is Pappas Pizza House.

We are going to try their baked spaghetti and pepperoni pizza rolls. We will make our own fresh Caesar salad to go with.

Ms. Jan is enjoying her chilled wine and I am happy with ice cold longnecks.

Life is good in Gator Nation!

 

Tonight we’re going to have a homemade chicken salad plate with a cold tray. Chips are available on the side.

Beautiful day up here today. A little breezy but no complaints from that.

Moscow mules are our drink choice this afternoon/evening.

Life is good in Gator Nation!

 

Good morning Bill,

Care to share your formula on the Moscow Mules? What brand ingredients.....where to buy......proportions......etc.

I've never had one. Thanks! ~Baz

 

Start with the brass mugs, they set the drink up! Your choice of vodka, our everyday choice is Tito’s—if it’s a special occasion we like Ketel One. There are several ginger beers available, our choice is Goslings—it’s available at Walmart. The last ingredient is freshly cut lime wedges.

The way we put them together is ice, squeeze in the lime wedge, a shot glass of vodka and top it off with a half of a 12 oz can of Gosling.
Stir, smile, and serve.

 

Thanks mate! Awesome! I'll grab the Goslings when I hit WM this week.

What is the impact of not using a brass mug? Other than compromising the overall theme? Is taste impacted at all?

 

Probably no impact on the taste. They just immediately frost/ice over on the outside surface of the mug. One of those “Oh yeah” things….

 

OK cool......that's gotta be a significant aspect of the overall experience, I'd say!

 

Lurk—
You are 100% correct. I misnamed them when I said brass. Copper is what I meant. Thanks for catching that!

 

Never got around to posting our July 4th supper. We all gathered at Alan & Abbey’s. Alan smoked a Boston butt for pulled pork along with some link sausage and wings.

Inside we had a fresh spring mix salad with chopped walnuts and fresh strawberries. We also had Alan’s barbecue beans and Ms. Jan’s homemade Mac & Cheese.

Tonight we’re going with fried chicken, fresh green beans & new potatoes and biscuits.

The longnecks are ice cold and the wine is chilled.

Life is good in Gator Nation!

 

Everybody that still fries chicken at home I’m sure has their preferred way of fixing it. I lay my cut up chicken out on aluminum foil then salt and pepper each side.

In a good size bowl I pour some milk into the bowl, crack two eggs into it, and lightly add salt and pepper. Then I whisk the eggs into the mixture just like scrambling eggs. Add the chicken into the bowl and let it soak a little bit.

Next I have another bowl ready with self-rising flour in it. When my lard or peanut oil is ready I roll the chicken pieces through the S/R flour and then put it in the fryer. I fry at 350* turning the pieces every 7 to 8 minutes until it’s done.

I use a colander lined with paper towels to drain any excess grease off of it.

 

Grilled shrimp, kielbasa and veggies with chimichurri sauce. Baked potato & a cucumber/tomato salad on the side.