Volume Two, Chapter 9, Page 405
Welcome back to the action, everyone 🙂 I hope that everyone had a wonderful holiday, I certainly did 🙂 Anyone have anything that they would like to share? Family traditions, gifts they gave or received, food recipes? I’d love to hear about them 🙂
I’d like to share a recipe of mine for possibly the best apple pie you’ll ever have (okay, maybe not the best, but I think it’s pretty darn good ^^)
What you’ll need:
1 9 inch uncooked pie crust (or a recipe for a homemade pie crust, whichever you prefer)
1 stick of unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup light brown sugar
1 tablespoon cinnamon
1/2 teaspoon vanilla
6 to 8 Granny Smith apples (peeled, cored and sliced longways)
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to make a paste. Add water, white sugar and brown sugar, cinnamon, vanilla and bring to a boil. Reduce temperature and let simmer.
Place the bottom pie crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter mixture over the crust. Pour slowly and make sure to coat the entire top crust cover with the mixture so that when it bakes it will create a nice crispy crust.
Bake 15 minutes in the preheated oven then reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
If anyone actually uses this recipe let us know what you think of it 🙂
I hope everyone had a wonderful Christmas, and I’ve decided to share a fudge recipe that an old girlfriend gave me when we were going out.
Easy Fudge recipe:
1 bag milk chocolate chips
1 14 oz can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped walnuts (optional)
Heat sweetened condensed milk and chocolate chips on medium heat until the chocolate chips are completely melted, stirring often. Once everything is melted and the chocolate flows smoothly off of the spoon, remove from burner, adding vanilla extract (and walnuts if preferred), stirring thoroughly. When vanilla extract has completely disappeared, pour into a wax paper lined 6×8 inch pan (making sure not to go over the wax paper). Place in refrigerator for 2-3 hours, pull out and flip over onto cutting board, removing wax paper and cut into squares. Return to refrigerator for another hour, or until fudge is no longer tacky.
Enjoy!
Your art continues to improve with each and every panel that you do… and I think I’m falling even more in love with your characters everytime I read! I may just hafta pop out some more fanart sometime soon… ^-^
ANYWAYS!
My fiance and I have been making tons of these lately and they are AMAZING. The only thing we don’t do is add the almonds and semisweet morsels.
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
1/3 cup chopped almonds
1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Allow
cookies to cool on the baking sheet before transferring to wire racks to cool completely.
Welcome back B! I got a hat and a cd, but sadly i did not get the cannon i wished for, what did you and Mr Wax get?
I got a bottle of brandy, a book (The Time Traveler’s Guide to Medieval England) and a sonic screwdriver. 🙂
The book sounds really cool.
I hope that screwdriver came with a blue “police box”.
=^_^=
My gifts were quite girly this year; I got a hat, some boots, clothes, perfume and a purse sized kit of various tools that could come in handy 🙂
Welcome back, everybody!
My family just got showered with treats this year, though it was pretty much all the usual stuff. Chocolate-chip cookies, fudge, Rice Krispies treats with chocolate on top, various cakes and pies, and the usual holiday Chex mix made with butter, garlic, and worcestershire sauce. Mmm-mm.
My arteries feel like they have a double-coat of paint. 😛
On to the comic, yay, action scenes! 😀 Looks like Hero’s drawn first blood, but Ferny still has not even begun to fight. This can only get better!
Happy remaining holidays, everyone.
Turkey Noodle Soup
Everyone I know of has leftover turkey after turkey day, Christmas, or both. I use it to make a year’s supply of soup.
You start by using a V-rack on a deep-sided baking sheet pan to roast the bird. Rub the bird dry with paper towels. Place the bird in the rack and spray with olive oil. Cover sheet pan with pieces of celery, carrots, and onions. Liberally apply your choice of seasonings allowing them to cover the turkey and descend onto the veggies. Roast your bird.
When the bird is done, remove it to a platter, and pour the liquids contained in the deep-side baking sheet into a grease separator if you have one. If not, use any heat resistant mixing bowl or other container with a spout formed in the lip. Using the separator, pour off the watery portion of the drippings into a pan to be made into gravy. Pour the grease into a container for refrigeration until you start to make soup. During feasting set aside all bones, skin, and unwanted turkey parts to be refrigerated for soup.
Once the pan is empty of drippings, you can boil a small amount of water (about a quart). Pouring the boiling water a little at a time onto the sheet pan and using a scraper (a thin edged metal spatula works well), loosen the baked on goodies in the pan. Put the scrapings in a container for soup making.
Ok, the holiday is over. You are officially tired of turkey. Gather what is left of the turkey carcass (bones, skin, whatever), along with what you have set aside during turkey day and since. Place all of this on a baking sheet pan and roast in a 350 oven until it is all a dark golden brown. While this is going on, place everything else into a 16qt stock pot (grease, drippings, pan scrapings). Fill 3/4 or so full with water. Bring to boil, then reduce to simmer until the stuff you are roasting is done.
When the roasting is done, dump everything on the baking sheet into the pot and use the liquid from the pot to clean all the baked on goodness from the baking sheet into the pot. Bring the pot back to a boil then reduce heat to a low boil. Allow the pot to boil until ALL the meat falls off the bones, refilling the pot with water as you go. When this happens, remove pot from heat and place in a fridge or outside on the porch to get cold. This allows the grease to separate and become hard on top so it can be removed and thrown away.
Here is where the soup become personal. After you have allowed the soup to chill and removed the grease, bring the soup to a boil then reduce to simmer. You can now sample the stock to decide what seasonings to add to it. Once you have it seasoned right, dump 2.5 pounds of your choice of noodles into the pot (make sure you add enough water during seasoning for this step) and cook until ready.
Let’s eat!
First things first…
My favorite holiday drinks.
1) store bought eggnogg+ southern comfort. Hellz yeah.
2) Jack Daniels + that awesome retro style coca cola in glass bottles.
Second thing…
This page can only be read properly while listening to heavy metal.
O Fortuna from Carmina Burana works pretty well too. 😉
O Fortuna is a good call, though I was listening to Bond’s Quixote and it seemed pretty fitting as well…energetic with a bit of desperation thrown in. Though I can also get with Duel of the Fates…yes. I’m a geek. ~hangs head~
Now then, as for recipe of choice for the holiday, I love to make standing rib roast, or prime rib with the bones in still.
It’s important to let it get to room temp before cooking, so setting it in the oven the night before is a good idea if it’s more than 3 ribs.
Preheat oven to 450 degrees. I like doing a rub of sea salt, minced garlic fresh cracked pepper, parsely, and a touch of sweet basil. Rub the exposed ends with real butter and evenly apply spices to entire roast.
Leaving uncovered, place in oven for 13 minutes to sear before dropping the temp to 325.
Let cook for 45 to 50 minutes per pound on average.
I like my meat to be rare, which means an internal temp of about 125. for those of you that prefer medium, an internal temp of 135-140 is what you’re looking for, and 155 to 160 for well done.
Of course this means that you’ll need a decent meat thermometer, and I prefer a digital one for quick readings.
When the roast is done, let it sit for 12 minutes to rest before cutting the rib bones away. Make slices 1/2 to 3/4 of an inch thick. A horseradish and balsamic vinegar makes a nice dipping sauce when mixed with the drippings.
For sides I like a good baked potato and asparagus roasted in the oven with real butter and parmesean cheese. Roast the asparagus at 375 until parmasean is melted, this will give good cooked veggies without being overly soggy.
Next year I’ll put down my stuffed lobster tail recipe!
And Ms. B and Mr. Wax…may the New Year fill your lives with joy, success and great fortune!
Woooot and we’re back! yay gifts! ,,,, i still need to mail mine off, management leaves a lot to be desired in schedules that let you do anything social..
i just found this comic recently, so yea, im just getting here….
umm…. if hero is such a great swordsman…. y is he holding his sword backwards in the first frame o-o’
Please tell me that Evon isn’t just standing around like the stereotypical damsel in distress here. Please tell me that she’s at least TRYING to unlock the dram using the keys that Ferneris demanded she return.
No, wait. She isn’t just standing around, otherwise, she’d be screaming and attracting the guards.