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try club soda/ seltzer water as a mixer and/or an old fashioned to ease your way in.

not this model, but yeah.

this spring i bought a cabinet smoker and i love it. last week i did up some pork ribs and they were to die for.

I toss mine in the fridge for an hour before rolling it out If the problem is that you're not cutting it thin enough check your knife's edge, and how sharp it is If the problem is that you're not rolling it thin enough, try working with smaller pieces of dough

@Captain-General, the wine is bottled, 15 750mm bottles, 6 1500mm bottles

i can catch anything and i find fishing boring,

i have some vine growing in my backyard, i live close to flathead lake, so the climate is just mild enough for them, but the sugar contents low enough that i need to add some i think that once i rack it i'll try for some cider

making it

i now have 6 gallons of wine going

i will will pick up mulling spices for thanksgiving, i've used them in mulled wine, cider, and mead, and i love it the rough recipe is 2 750mm bottles of red wine, hard cider or mead* 1 cup honey mulling spices** place in either a large percolator or a slow cooker, and let warm for 2-3...

look into creole dishes like red beans and rice there's also bean curry served over rice, and spanish rice with beans e; this might be a better recipe for bean curry, just don't use some of the pricier spices

i tend to add dry spices with the liquids, most likely with the stock/broth or tomatos but i don't use a lot of spices, 3-4 max in most dishes unless a recipe calls for more tend to cook the meat and veggies separately, season them as needed, and then make any needed correction once the...