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TOPIC: Recipe Sharing
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I do a french toast casserole that you make up the night before ;) would give time for sex while it was cooking.

PG

Louisville KY
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Mr. VA's french toast - Much simpler, but still.....

3 eggs. 1 tbsp maple syrup. Mix well. While whisking, shake in about 6 dashes of cinnamon. It's important that you be whisking well - it might even be better if someone else is helping - if you're not mixing vigorously while shaking it in, the cinnamon clumps.

Before each piece of french toast, throw a small pat of butter in the pan on med-high. As soon as it's melted (but before it begins to brown), coat the bread with the egg mixture and get it in the pan.

Windermere FL
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Sounds like a good recipe itsbeen, I'll try it.

Great tip tip Scincy, I think you need to show me exactly how it's done.

I'm definitely kicking up my breakfast potatoes with that recipe Va. I find my next day brunch is well appreciated and I hate to admit also, maybe more than the sex. Man I hope not.


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Holy fried potatoes, Batman! Those sound amazing with or without the sex. If it wasn't 11:00pm, I'd be down in the kitchen right now.

Cincinnati OH
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Mr. VA's Super Awesome Breakfast Potatoes

In a medium sized pan, put in 1/2 a stick of butter. Warm the pan just enough to melt it. Then add 3 tbsp Montreal Steak Spice, 1 tsp crushed rosemary, 1/4 tsp ground cayenne pepper, and parsley (fresh if you have it). Mix it around while melted, but not hot.

Cut ~6 medium sized (about 1.5 pounds) of yukon gold potatoes into ~1/2-3/4 inch cubes, skins on. Add it to the butter and coat everything. Then turn the burner on hi, cooking and mixing - a lot - until the potatoes begin to show signs of being cooked, then turn the burner to med-high and keep cooking until they are nice and crispy. Scoop the potatoes out and drain on paper towels for a couple of minutes, then serve.

I think I probably get more sex because of the breakfast I serve the next morning than because of my bedroom skills.

Windermere FL
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Thank you, IB! I'm glad you like it. ;-)

We have a hand-cranked food grinder, too, possibly inherited from my husband's grandmother. I know what you mean about the popping of the cranberries as they went through - somewhat satisfying, somewhat gross, but compelling!

Sheboygan Falls WI
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Scan - thanks, that's really close, sans the apples.

Mom always used the frozen cranberries because they didn't make a huge mess. (not like the oranges didn't! LOL) I can still hear them "popping" as they were ground up.

PS. LOVE that photo!

Jacksonville FL
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From my cookbook (and my name isn't Shirley):

Shirley's Cranberry-Orange Relish 1 lb. (4 cups) fresh cranberries (frozen also work) 2 small oranges, quartered, peeled Rind from 1/2 orange 1 1/2 cups sugar

Grind cranberries, oranges and rind in food grinder or food processor. Add sugar. Stir. Let set overnight to blend flavor of ingredients. May be frozen in air-tight containers. Makes 4-5 cups.

Sheboygan Falls WI
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BLT - Taste is subjective...LOL (as said many times on the fora) You go on and grub out on that stuff!

Scan - yes, I'd love to know. My sister and I were just talking about this tonight over our steak - she inherited the "grinder" from mom.

Jacksonville FL
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I LOVE THE CANNED CRANBERRY SAUCE, even thought it's straight up sugar! I live for it and eat it the entire weekend. If the truth be told, I would eat it all year.

Vero Beach FL
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TOPIC: Recipe Sharing