Not in the clamor of the crowded street, not in the shouts and plaudits of the throng, but in ourselves, are triumph and defeat.--Henry Wadsworth Longfellow
REDIRECT ALERT! (Scroll down past this mess if you're trying to read an archived post. Thanks. No, really, thanks.)
Due to my inability to control my temper and complacently accept continued silliness with not-quite-as-reliable-as-it-ought-to-be Blogger/Blogspot, your beloved Possumblog will now waddle across the Information Dirt Road and park its prehensile tail at http://possumblog.mu.nu.
This site will remain in place as a backup in case Munuvia gets hit by a bus or something, but I don't think they have as much trouble with this as some places do. ::cough::blogspot::cough:: So click here and adjust your links. I apologize for the inconvenience, but it's one of those things.
Monday, May 17, 2004
Food! Glorious FOOD!
As you all know, not only do I have a dashing sense of style when it comes to clothing, there is also my well-known culinary skills. I suppose this is why I just had a nice person come by looking for information about vegetarian oatmeal patties recipe PETA. Possumblog is right up there at the number 2 search result, so I think it's safe to say my kitchen skills are becoming even better known to a much wider audience.
BUT NOW, to the task at hand--here is a great recipe for oatmeal patties that I think is just dandy!
Chopped fresh basil, 1/4 cup
Eggs, 2 whole
Flour, 4 Tbsp
Cooked, thick, cooled oatmeal (NOT instant) 2 cups
Dry breadcrumbs for coating, about 1/2 cup.
Blend ingredients well. With damp hands, form the mixture into oval patties. Dredge them in the breadcrumbs. Saute in medium-hot butter until golden on both sides, about 3 minutes per side.
Allow to cool. Place in paper bag and place several in and around known feeding areas. (Check your local ordinances, as this may constitute hunting over a baited field.) When a deer comes by, shoot deer, gut it, and take it to your local processor.
When you get your steaks and sausage back, try Mrs. Graybeard's Sliced Venison with Peppers.
3 venison steaks, sliced into 1 inch thick strips
2 tablespoons butter
2 tablespoons cooking oil
3 green peppers, slicked into 1 inch thick strips
1 large onion, diced
1 garlic clove, crushed
1/4 teaspoon of salt
1/4 teaspoon of pepper
Combine the butter and oil in a large frypan. Add the green peppers, onion, garlic, salt and pepper. Saute until the peppers and onion are soft. Push the vegetables to the side of the pan, add the venison strips, and quickly brown them on all sides. Stir all the ingredients together in a pan, cook for 5 minutes, and serve immediately. Hot white rice and escalloped apples are a nice accompaniment to this dish.
MMMmmm! That's good eatin'!
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