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LOL... Someone brought up the subject of cornish hens somewhere here and it occured to me that I never had one. I'm not a big rib fan with all the work so I guess I'll have to leave the cornish hen be. Mo
LOL... Someone brought up the subject of cornish hens somewhere here and it occured to me that I never had one. I'm not a big rib fan with all the work so I guess I'll have to leave the cornish hen be. Mo
I get the 24OZ ones instead of the 16OZ ones. They do great on a rotisserie. One to a plate and no arguments on who gets what piece...
It's a good thing that I have my tennis shoes on, I have been walking all over the place to find this forum. Ok, now where is the coffee pot---never mind found it, yes, Hazelnut coffee, oh yes, now I can start.
Mo, cornish hens are cute little devils, not a lot of meat and have a tendency to dry out quickly when roasting. I am with beretta on this one, boneless, skinless chicken breasts, very versatile and now Sam's club have them individually packed in cryovac. Oh yeah, less work me.
I took the last of the Roma tomatoes from the garden today, blanched them, skinned and made a delicious spaghetti sauce with, garden peppers, organic mushrooms, lots of garlic (burp), (excuse me) browned Asiago, mushroom parsley, chicken sausage, with stuffed shells. Green salad and crispy rolls and called it dinner.
Now the dishes are calling me. Be back later. kelsie
I think they are much better than a regular chicken. They are more expensive when you figure how much meat/$, but they are so moist and the flavor is soooo much better. We consider them a treat.
I am hoping to freeze sweet corn, this week. I'm hoping we get more up, this year, before the racoons wipe out the 5 acre patch.
I saw a racoon last week near the dumpster here at the apartment building. He looked right at me wondering what I was going to do. He has the most beautiful face! Ahhhh! Gotta love those animals!
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Be back later. kelsie