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shannonbanshee
shannonbanshee
Well-Connected

Oct-1-2006 18:58

Hi Everyone,
I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?


Replies

Autumnsprings
Autumnsprings
Vigilante

Oct-1-2006 19:05

I love this idea!!!! :)

Jojo
Jojo
Old Shoe

Oct-1-2006 19:10

With Sleuthy names for the dishes!!!


Ben Burritto... Sunny Sandwiches... Larry Lasagna...

Autumnsprings
Autumnsprings
Vigilante

Oct-1-2006 19:11

I'll pass on the larry lasagna. thanks though...


T. R. Wexler
T. R. Wexler
Well-Connected

Oct-1-2006 19:19

This is a good idea!
Sleuthy names might not quite work, though...:)

shannonbanshee
shannonbanshee
Well-Connected

Oct-1-2006 20:10

I have to say I originally got the idea from Lady Emerald Devon.I had gone on her detective page to congratulate her on her sleuth b-day and seen on her bio a recipe.I then talked to Autumnsprings and with her urging talked to Ben and Sunny.So I have to give them credit and help for this idea.

sunny
sunny
Lady of Shadows

Oct-1-2006 22:17

I think we should just start posting our recipes here. I'll start us off with a nice fall recipe:

Sunny’s Butternut Squash Soup
With Pumpkin Seed Oil

1 medium – large butternut squash

olive oil

3 cloves garlic, chopped

1 large yellow onion, chopped

2 celery stalks, chopped

4 cups chicken or veggie broth

2 cups water

½ tsp cayenne pepper (or more)

1 tbs dried thyme

2 bay leaves

dash each of nutmeg and cinnamon

salt and pepper to taste

pumpkin seed oil

Preheat the oven to 400 degrees. Cut the butternut in half and remove the seeds. Rub the meat side of each half with olive oil. Place in a baking dish with about 2 inches of water. Cover and bake until soft. Dunno how long that is – depends on the size of your squash.

When the squash is almost done, sauté the garlic, onion, and celery in olive oil until the onion is translucent. Add the broth, water, and spices, then bring to a boil. Reduce the heat to a simmer. Add the squash by scooping it out of the skin and into the broth. Simmer for about 10 min.

Remove the bay leaves and ladle the soup into a blender or food processor and puree.

To serve, ladle into bowls and drizzle about a tbs of pumpkin seed oil on top. The oil is very heavy, so it may disappear into the soup if you pour it too fast.


crunchpatty
crunchpatty
Old Shoe

Oct-2-2006 02:45

Yum! I'd make that for sure. The squash says 'Winter's a - comin ...and the sizzling oil says "it'll pass".

Excellent idea, shannon - I'll post one when I can think of a sleuthworthy one, for sure.

crunchpatty
crunchpatty
Old Shoe

Oct-2-2006 02:48

wow idiot...I guess you like saying "for sure" a lot, huh?

fo' shizzits.


sushi kitty
sushi kitty

Oct-2-2006 14:21

When I am deciding what to eat for dinner, I like to have a drink. So until I can think of a real recipe, here are instructions on drinking, sushi style:

Go to store that sells Sake.
Buy two bottles, preferably the same kind.
Bring bottles home.
Close window blinds so neighbors can't see your debauchery.
Open one bottle.
Open other bottle.
Grab one bottle with your paw...i mean hand.
Grab other bottle with another paw, preferably not a hind one...oh wait, i mean hand.
Lift bottles to mouth and start chugging.
Let the thinking commence!

Kanpai!

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