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1. 

   JFri said, 2 months ago

   HI, MARG!!!

   Well, with one game left in the regular season, the Winterhawks have set a WHL record for wins on the road at 29, have the top 3 scorers in the league…all on the same line, no less…..have the highest scoring rookie in the league, won the Scotty Monroe trophy for the most points in the league, have the number 1 goalie in the league, have what is guessed by everyone the #1 overall NHL draft pick and are ranked #1 in all of North America which includes the WHL, OHL AND QMJHL. The bad news? That #1 goalie got injured a few games back. Oh, well. Playoffs begin next Friday and it should be
   

   GRITS!

   
   Akenta, what do have that we can celebrate with?
2. 

   margueritem said, 2 months ago

   TOP O’ THE MORNING TO YOU, JFRI!!

   Your team is excellent this year, the playoffs will be

   GRITS!
3. 

   Alexikakos said, 2 months ago

   Here it is St. Patrick’s day. I’m posting both a stew and a drink recipe.
   
   Here’s the stew…..,
   
   From: “The New Zealand Spring Lamb Cookbook”
   
   Published by: The New Zealand Meat Producers Board
   (1980 ? No other publication data. 1980 from the net.)
   
   Issued: Courtesy of above.
   
   IRISH STEW
   
   2 pounds New Zealand Spring stewing Lamb cut in 1” cubes
   2 1/2 cups water
   2 beef bouillon cubes
   1 1/4 teaspoons salt
   1/4 teaspoon pepper
   1/4 teaspoon ground thyme
   1/2 cup sliced celery and leaves
   3 medium carrots cut in quarters
   1/3 cup sliced green pepper
   6 medium onions peeled
   6 medium potatoes peeled
   2 cups or 12 oz. pkg. frozen peas
   3 tablespoons chopped parsley
   3 tablespoons flour
   1/3 cup water
   
   Trim excess fat from lamb; place in large saucepan; add the 2 1/2 cups water, bouillon cubes, salt, pepper, thyme and celery; cover tightly and simmer 1 1/2 hours, stirring occasionally.
   
   Add carrots, green pepper, onions and potatoes; simmer, covered 45 minutes or until tender.
   
   During the last 15 minutes of cooking add peas and parsley.
   
   … and, for those who prefer a libation, here is a celabratory drink.
   
   

   From: “The Bartender’s Bible” by Gary Regan
   Published by: Harper Collins 1991
   Library of Congress Catalog Card Number 91-55104
   
   ”EVERYBODY’S IRISH”
   
   2 ounces Irish Whiskey
   1 ounce green crème de menthe
   1 ounce green Chartreuse
   In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.
   
   Two common brands of Irish whiskey: “Bushmill’s”, “Jameson Irish Whiskey” (There are lot’s more.)
   crème de menthe (from French meaning mint cream) also comes in clear.
   Common Chartreuse types are green and yellow.
   Green chartreuse is 55% alcohol by volume.
   Yellow Chartreuse is 40% alcohol by volume.
   
   The official “Chartreuse” website is here:
   
   http://www.chartreuse.fr/index.php?lang=uk&accueil=1
4. 

   Alexikakos said, 2 months ago

   OOPS!! I missed the last part of the stew instructions.
   
   Drain broth into a small sauce pan. Skim fat. Combine flour and 1/3 cup water; mix to a smooth paste; stir into broth; stir and cook over medium heat until flour is cooked and sauce is smoothly thickened.
   
   Pour over meat and vegetable; serve very hot.
   
   Makes 6 servings.
5. 

   Akenta said, 2 months ago

   good morning and happy sunday locos. I won’t cover St. Pat’s day since that’s been taken care of (though my calendar also has it celebrated tomorrow – sorry JFri). We still have tabby’s bday celebration going on. And in other holiday news Suffolk County (Boston area) is celebrating Evacuation Day. And if I remember correctly, Johnnyd has already done that and headed west.
6. 

   Dry said, 2 months ago

   Happy Saint Patricks Day!

   Does JFri sound excited?
7. 

   Dry said, 2 months ago

   Akenta, good thing johnny evacuated. By the sounds of it, others may be following suite. Aptly named day for a place in New England on the 17th of March! LOL!
8. 

   Dry said, 2 months ago

   @Alexikakos

   That Stew sounds delicious! I am having Corned Beef Brisket today, but I am also going to the grocery store. Think I will get a piece of lamb and try your recipe at a later date.
9. 

   Dry said, 2 months ago

   Re last night’s cooments, I’m not Irish either, but it’s been years since I made Corned Beef Brisket. What better day to do so than St. Paddy’s day.
10. 

    cleokaya (THE FLASH) said, 2 months ago

    Buenos Dias Locos!
11. 

    cleokaya (THE FLASH) said, 2 months ago

    I am getting awfully hungry with this food talk going on.
12. 

    Dry said, 2 months ago

    cleo, that corned beef roasting in my oven smells HEAVENLY!
13. 

    cleokaya (THE FLASH) said, 2 months ago

    @Dry

    Twerp! ;-)
14. 

    JFri said, 2 months ago

    @cleokaya (THE FLASH)

    And we’re just supposed to take her word on that????
15. 

    Dry said, 2 months ago

    @JFri

    Well, I have plenty here if you want to see for yourself. Come before the snow starts so you all can get here. cleo, you bring the Irish Whiskey, okay?
    Someone needs to bring Irish soda bread, that’s one thing I forgot.
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