The Shed 14

originally posted by: DrumsRfun

I am not a shedster but I love cooking and food.

You have entered the magical realm of The Shed, you can not go back. And culinary displays are much appreciated.

Anyone who hits the food and cooking forum

What??? There is a Food and Cooking Forum??? Where??? I have been here for twelve years. I am not a paleontologist only a meager Chef, did I not dig deep enough?

a reply to: Night Star

Hahahaha...

Well what ever floats your boat.

I like to look for old fishing lures, jewelry, colored glass, and I really enjoy looking for old furniture. Garage sales are great for furniture. Folks don't know what they have.

I was thinking about you were saying about losing a piece of jewelry today. Was it something you made?

The reason I ask, is I thought of that saying, about losing something. I have to look it up.





St Anthony.

Tony Tony

Look around

Somethings lost

And must be found.

Hello Wis! I love that avatar and am happy to see you chose it again!

Kat, no, the bracelet I lost wasn't one of my own creations. I love various antiques myself. I have a friend who goes to these yard sales and finds expensive furniture and they are practically giving it away. She will also paint and fix up some pieces. Amazing!

You're right about folks not knowing what they have.

a reply to: WalkInSilence

Hi Wis

I haven't seen you in ages. We keep missing each other.

How have you and your 4 paws friends doing?

a reply to: crappiekat

Oh, I forgot about Saint Anthony. It is amazing how many things I have found with his help. It really works...usually.

a reply to: Night Star

From me to you.


www.stanthony.org...

a reply to: crappiekat

If ages are measured in days it is about four ago, when I replied to you and asked if you had seen any fawns yet? If you hit replies to your posts you can see who has replied. It doesn't always work though.
Thank you, my critters are good, Fred's near death turned out to be treatable diabetes. Fred is a cat. The only attribute that separates him from Homo Erectus ( I refuse to use "Sapiens") is spoken language.
I saw my first blue bird today and king bird all on the same walk. they weren't happy it was too cold, they both feed on insects.

Kat, that was quite the history on that particular Saint!

Wis, I have been seeing robins and hearing other birds that I haven't heard or seen all Winter. As I came home this evening while it was still light, I kept hearing a cardinal. They are around all year, but it was nice to know that one was so near.

OH it's the night of the pink full moon!!!!!!!!

a reply to: WalkInSilence

You are so correct.

I need to look at that.

I apologize. I get on here, and start reading and I forget about the great options we have here on ATS.

Thank you. I will try to remember.

And if I start getting back into my old habit, by all means call me out girl.



Why don't you like the word " Sapien"?

a reply to: Night Star

I read about that this morning.

I can't see anything. We are cloud covered.

Today is the first day of the full moon, so we have some time.

Are you clear tonite?

a reply to: crappiekat

I looked out every window and I can't see a thing!

Another ATS Anniversary. Come along and celebrate with me!

www.abovetopsecret.com...

Good Morning shedittes.

I slept in this morning and when I came to the Shed, I was surprised not to see anyone.

Hope everyone is having a good day

Just sneaking in to say, "Hi!" to everyone.

It's my wife's birthday today, so yesterday I did her nails and gave them new varnish (she always likes that) and today I took her out for a little while. Just into the local town. Went for a walk, went shopping and bought some nice cakes... It was fine.

She's happy, and so am I.

a reply to: JustMike

Happy Birthday Dada!!


Mike, your wife is very blessed to have someone special like you in her life.

Enjoy your day together.

a reply to: jacygirl

Jacy, Haven't seen you today.

Hope your doing ok.

Mike, wish Dada a beautiful Birthday for us!



From the Shed and all her friends here and the magical beings and creatures.

a reply to: crappiekat

Hi Kat! Everyone must be exploring the shedlands and having adventures.

I too hope that everyone is ok. I have my xrays on Friday and am nervous and depressed. Not so much the test that bothers me, but what they might find. I have an adrenal mass that the Doc doesn't think looks like it should be of concern, but is taking another look and may send me to another specialist. Sigh...I hate getting old. It will cost me 152.00 co-pay. Lovely.

They are still trying to find help for Mark so he can get an affordable injectable cholesterol med. Always something with us lately.

Surely someone has some good news in here. Where is everyone?

a reply to: Night Star

Well, I know it's easier said than done.

But....

There's not a dang thing you can do about it. Play with your friends and maybe even aggravate Mark just to keep busy. lol

But stop thinking about it.

Are you all celebrating Easter?

How about painting some Easter eggs, and making some cards.

There's always someone else out there that can benefit from our time and caring.

Tell Mark there's a gnarly looking spider lurking around where he sleeps. Sit back and enjoy the show. lol


I know, I'm wicked.

Hello folks - sorry I've been absent this morning. Heavy meeting day today, so not a whole lot of time to hang out in the Shed.

a reply to: crappiekat
Unless otherwise noted, all ingredients are organic/non-GMO/non-antibiotic etc. and free-range for the chicken

1-2 Potatoes (baking-size potatoes, or 5-6 small B-size potatoes)
2-3 Carrots
1 large onion
All vegetables cut into chunks

1 whole fryer chicken (~3 lbs), cut into standard pieces or equivalent pieces (thighs & drumsticks work best) with skin on!
Expeller-pressed coconut oil, or organic butter, melted

Seasoning
1 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp smoked paprika
1 tsp sea salt (add more to taste)
1/2 tsp fresh ground black pepper (add more to taste)
1/2 tsp dried thyme, or 2 tsp fresh thyme
1/2 tsp dried sage

Preheat oven to 350.

Lay the vegetables in the bottom of a roasting pan, then lay the chicken on top. Working quickly, drizzle the melted coconut oil over the chicken followed quickly by a generous sprinkling of the seasoning (a second person, such as a little Shepherdito, helps tremendously here.)

Bake chicken 40-55 minutes or until juices run clear (not pink) when pierced. Continue to baste the chicken about every 10 minutes with the oil and juices that collect in the pan.

NOTES: My boys like their chicken crispy and seasoned-salty. If that's the case for your family, feel free to double or triple the seasoning
and use as much as you like. We actually make a whole jar of it and just keep it on hand - a couple of my boys will eat it on any chicken recipe and sometimes on hamburgers. To turn it into a hamburger seasoning just omit the thyme & sage.

It's the butter or oil which makes the chicken skin crispy. As such, I'm a little concerned this may be too greasy for you. I will say this recipe is less greasy than fried chicken, but more so than say, a grilled chicken breast. The vegetables on the bottom absorb most of the excess oil or butterfat.

The baking time is wide because ovens vary. You really just have to know your oven and how long it takes to bake chicken. I've seen it done in as little as 40 minutes, or take actually as long as 1 hour 10. Just depends.

a reply to: crappiekat

Well, technically I meant I was not on ATS pretty much at all over the weekend or on Monday. My wife was out of town this past weekend so it was just me & the Shepherditos. We had a lot planned so I was pretty short on time to log on.

That said, I've been wondering where you are geographically since I joined the Shed. You keep talking about the northwoods, crappies, lakes, and you pretty much seem to get the same weather I get. I'm guessing you're in northern MN, northern or NW WI, or possibly in the UP, but my guess is you're not quite that far east. Am I close? Of course if you don't want to post your location no worries. I've just been curious.

RE: A little of this, a little of that. It's how I learned to cook from my mother. When the other boys in the neighborhood were playing street football, I was inside making BBQ beef, tacos, or anything else I could help my mom with in the kitchen. In school, I got teased for it. That was until we all got to college, and I was capable of creating a gourmet romantic dinner for gorgeous young ladies while the street football punks were taking their dates to Perkins or Arby's. Nyah nyah. (Think rolled lasagna with both red and cream sauces made from scratch, Caesar salad, a nice Chianti, etc. I even made my own pasta for it. I gotz skillz baby.)