Gorgeous Corsair. I saw this one in 2019 at “The Greatest Show on Turf” airshow in Geneseo, NY. (the “turf” reference is because it is an unpaved airstrip).
That may not be a bone, but you still have to pay attention to the empty basset warning.
If the back of the car suddenly seems to squeak, rumble, whine, and make strange noises until you’re afraid to drive another mile, filling up the basset will probably solve the problem.
The only way I’d eat this stuff is if I absolutely had to eat it.
Not even bacon can improve the taste.
This is a repost from this day two years ago.
From: “The Laura Secord Canadian Cook Book”
Prepared by the Canadian Home economics association
Published by McClelland and Stewart Limited Toronto/Montreal
ISBN: 0-7710-4080-6
” Clam Chowder ”
…the word chowder comes from the French chaudière meaning iron pot…
Fry in a large heavy saucepan
1/4 pound salt pork, diced
OR
4 slices side bacon, finely diced Drain the crisp pork or bacon and reserve drippings. Cook in pork drippings until transparent but not browned.
1 onion, finely diced Add
3 to 4 potatoes, diced
1 1/2 cups boiling water
1 cup canned tomatoes, if desired Bring to a boil and reduce heat. Cover, and cook for 10 minutes, or until potatoes are just tender. Drain and reserve liquid from
2 cans (10 ounces each) clams
OR
1 pint fresh clams in liquor Measure clam liquor and add sufficient milk to make
4 cups liquid Add to cooked potatoes and heat slowly just to the boiling point. Stir in drained clams and crisp pork or bacon together with
1/2 cup cream (18%)
1 teaspoon salt
1 teaspoon celery salt
pinch of pepper
2 teaspoons butter (never margarine) Reheat just to boiling point and season to taste. Serve garnished with paprika or parsley. Makes 8 to 10 servings
Notes from me:
“Side bacon” is everyday bacon, as opposed to “back/Canadian bacon”
Clam liquor is the liquid surrounding the clam inside the shell.
This one sounds okayish, but a little light on the cream, and low on clams, and probably even potatoes, for so much water…. though it doesn’t specify the size of those potatoes.
Clam chowder should be thick, and never watery. I’d say just cut down on the water and add a potato or two, and maybe a little bottle of clam juice, instead of trying to rebalance everything else.
You shouldn’t be trying to make 8 to 10 bowls with only 2 little cans of clams anyway… or especially only 1 pint of fresh.
…
No tomatoes and no celery salt if you want traditional New England chowder.
The former goes in Manhattan style chowder, with a little tomato paste and no cream, and the latter makes everything taste like a packaged mix.
Bacon is kind of a West Coast thing… traditional chowder uses salt pork or neither, depending on whose grandmother you ask.
.
“Hey, good-lookin’!”
I love tall blonds.
Looks like a selfie.
How is she(?) holding the camera?
Photoshop.
drone?
Then first, we have to decide whether it’s a selfie if you take it with a drone.
But even if we allow that, a selfie is a picture of yourself.
In this case, unless this little giraffe is as anthropomorphic as Cleo, and has opposable thumbs, I don’t think she operated the drone.
But it’s a comic site…. So I’m willing to suspend disbelief if enough of you guys want to believe that she did😁
Her left foreleg is out of the picture. It is using a tablet touch screen to control the drone.
F4U Corsair
Gorgeous Corsair. I saw this one in 2019 at “The Greatest Show on Turf” airshow in Geneseo, NY. (the “turf” reference is because it is an unpaved airstrip).
,
..
,,
Nope. I’ll stay in the car.
Heck. I’ll stay on the airplane!
,.
Nancy Sinatra sings for the troops in Viet Nam
Robert LaDuke
Picture Title “Northbound” or “Snowball” depending on which art gallery you believe.
Perhaps it’s
Nope.
No way i could have guessed this one right.
Thanks Tigressy. It’s another that I am clueless on.
Didn’t recognize the kid at all!
Did know the adult, but it’s hard to imagine him ever looking like the young picture.
That may not be a bone, but you still have to pay attention to the empty basset warning.
If the back of the car suddenly seems to squeak, rumble, whine, and make strange noises until you’re afraid to drive another mile, filling up the basset will probably solve the problem.
The only way I’d eat this stuff is if I absolutely had to eat it.
Not even bacon can improve the taste.
This is a repost from this day two years ago.
From:
“The Laura Secord Canadian Cook Book”
Prepared by the Canadian Home economics association
Published by McClelland and Stewart Limited Toronto/Montreal
ISBN: 0-7710-4080-6
” Clam Chowder ”
…the word chowder comes from the French chaudière meaning iron pot…
Fry in a large heavy saucepan
1/4 pound salt pork, diced
OR
4 slices side bacon, finely diced
Drain the crisp pork or bacon and reserve drippings.
Cook in pork drippings until transparent but not browned.
1 onion, finely diced
Add
3 to 4 potatoes, diced
1 1/2 cups boiling water
1 cup canned tomatoes, if desired
Bring to a boil and reduce heat. Cover, and cook for 10 minutes, or until potatoes are just tender.
Drain and reserve liquid from
2 cans (10 ounces each) clams
OR
1 pint fresh clams in liquor
Measure clam liquor and add sufficient milk to make
4 cups liquid
Add to cooked potatoes and heat slowly just to the boiling point.
Stir in drained clams and crisp pork or bacon together with
1/2 cup cream (18%)
1 teaspoon salt
1 teaspoon celery salt
pinch of pepper
2 teaspoons butter (never margarine)
Reheat just to boiling point and season to taste.
Serve garnished with paprika or parsley.
Makes 8 to 10 servings
Notes from me:
“Side bacon” is everyday bacon, as opposed to “back/Canadian bacon”
Clam liquor is the liquid surrounding the clam inside the shell.
Sounds good to me, but bacon?
Fresh clams have a unique, mild taste.
Have you ever tried pasta served with fresh clams still in their shells? Heaven!
I love clam chowder.
This one sounds okayish, but a little light on the cream, and low on clams, and probably even potatoes, for so much water…. though it doesn’t specify the size of those potatoes.
Clam chowder should be thick, and never watery. I’d say just cut down on the water and add a potato or two, and maybe a little bottle of clam juice, instead of trying to rebalance everything else.
You shouldn’t be trying to make 8 to 10 bowls with only 2 little cans of clams anyway… or especially only 1 pint of fresh.
…
No tomatoes and no celery salt if you want traditional New England chowder.
The former goes in Manhattan style chowder, with a little tomato paste and no cream, and the latter makes everything taste like a packaged mix.
Bacon is kind of a West Coast thing… traditional chowder uses salt pork or neither, depending on whose grandmother you ask.
National Chocolate Covered Nuts Day.
?sw=1500&sh=1500&sm=fit
So, you enjoy your chowder, I’ll be over here enjoying the chocolates 🙂