10 or so red potatoes (enough to fill your large casserole dish 3/4 of the way)
44 oz. shredded sharp cheddar cheese (I bought a 32 oz. bad and a 12 0z. bag)
40 oz. sour cream (I bought a 24 oz. container and a 16 oz. container)
Thinly slice enough potatoes to fill your baking dish. (I like to slice them into about 1/8 inch rounds) Salt and pepper sliced potatoes liberally.
Add cheese and sour cream to potatoes. Add more salt and pepper. Mix well.
Sometimes at this point I will fill the dish 1/4 the way with milk for creamier taters.
(reserve 12 oz. of cheese to put over the top near the end of cooking)
Bake at 400 for 1 1/2 hours or until potatoes are very tender.
I like to cook them until the cheese burns a little around the edges. The burnt cheese and potatoes is the best part.
4lbs. pork neck bones
2 106 oz. cans tomato sauce
1 16 oz. can of tomato paste
1 giant onion
*8 cloves garlic (or more)
*1/3 cup oregano (crushed between palms to release it's oils)
*1/3 cup basil (crushed between palms to release it's oils)
*crushed red pepper to taste (I use 10 or more shakes)
*pinch of sugar
*splash of Balsalmic vinegar
Heavily salt and black pepper the neck bones. Then, in a large stockpot, brown them in a good amount of olive oil. I like to brown them very well. ( you will have to do this in batches to avoid over-crowding the pot, resulting in braising them, rather than browning them) When finished browning, remove bones from pot and reserve.
Add the garlic and onion to the pot, then add red pepper, salt and black pepper to them. (add more oil if needed) Saute at med-low heat 2 minutes.
Add oregano and basil (crushed between palms to release their oils) to the onions and garlic.
Saute for 2 minutes or until onion softens.
Add the tomato sauce, tomato paste , salt and black pepper. Add splash of vinegar and pinch of sugar. Stir to combine and to help dissolve the tomato paste.
Add the neck bones back into the pot.
Cover and simmer on low for 1 1/2 hours. (don't burn the sauce on the bottom of the pot)
Taste the sauce and reseason. It will always need more of something at this point. Let your taste tell you what it needs. (mine needed another small splash of vinegar and more salt and pepper)
Cover and simmer for 2 more hours or until the bones become tender and start to fall apart.
Remove bones from sauce and RESERVE! The bones are highly prized in my family. For a snack, take a fork and pick the tender meat from the bones. It's the best.
The sauce is now ready for some al dente pasta of your choice. (I use thin spaghetti)
* I really didn't measure any of these ingredients, I'm kinda guessing what I added. Use this as a guideline and let your taste tell you what to add, if anything.
$62 - $78 - $146 for a 4, 6, or 12-pack
A Sorbet Sommelier? Funny. Wait...what? That's like $15-$12 a pint. Dang! I would like to try one though. Send me pint of the Pinot Nior please.
I've always contended that Union Station is the obvious place to house the Kansas City Museum. I'm all for restoring this wonderful house but let's get the museum out of there.
The museum's website is even hosted on Union Station's site. WTF? It just seems obvious the museum should be moved into the building. KC seems to screw up everything.
"The city-owned structure, called Corinthian Hall, and the carriage house behind it will get new windows and doors and be cleared of lead paint and asbestos. Then next year officials hope to install a new climate-control system in the 1910 buildings so they can professionally exhibit objects in the museum collection."
"Barring unforeseen surprises, the 22nd president of the University of Missouri (UM) is expected to be formally selected and introduced on Thursday, Dec. 20, in Columbia, Missouri, according to a UM media advisory released today."
What is the Jazz District Redevelopment Corp. doing? The answer is very little, if nothing.
Here are the area businesses they list on their website. Wow...3?
-American Jazz Museum
-Negro League Baseball Museum
-Historic Gem Theater
They haven't attracted any tenants since the Peachtree moved down there 5 years ago.
Your guide to using hooch to slay that heartache.
This is a fact: A broken heart hurts worse than a broken leg. The pain of lost love is that itch, that horror that no drug can touch. Except one.
On the same note... read the article below. "Backing Up Your Buddy".
The tallest building in the world is going up.
Check out his underwater hotel:
Hydropolis, the world's first underwater luxury resort, brings new meaning to the "ocean-view room." Situated 66 feet below the surface of the Persian Gulf, Hydropolis will feature 220 guest suites. Reinforced by concrete and steel, its Plexiglas walls and bubble-shaped dome ceilings offer sights of fish and other sea creatures. It's scheduled to open in 2009.
More quotes here and here.
“Lennox Lewis, I'm coming for you man. My style is impetuous. My defense is impregnable, and I'm just ferocious. I want your heart. I want to eat his children. Praise be to Allah!”
"Jay's Potato Chips?
A snack-food junkie named Al Capone developed a taste for the chips while betting on the ponies in New York, and asked his supplier to start making them for his speakeasies."
"Word is the Jays Foods potato chip plant on Chicago's South Side is set to close Dec. 5. The brand may survive, under the prospective ownership of Pennsylvania-based Snyder's of Hanover, but I wonder if the chips will remain the same taste wise and symbolically. There was something about eating a Chicago-made potato chip in Chicago that always sat right with me.
What do you think? Should I stick with Jays or switch my allegience to C.J. Vitner Co., maker of Vitner's brand chips? Vitner bills itself as "home of the Chicago style snack," but the plant is in Freeport, about 100 miles northwest of Chicago. At least the company is still headquartered in the city, at 4202 W. 45th St., and family owned."
"O.K., so maybe it’s not quite time to write the entree’s obituary. But in many major dining cities like New York, San Francisco and Chicago, the main course is under attack.
Although the entree’s ills were first diagnosed in the late 1990s, when the rise of small plates kicked off the tapafication of American menus, the attacks have become more serious lately."
|You Are Bud Light|
You're not fussy when it comes to beer. If someone hands it to you, you'll drink it.
In fact, you don't understand beer snobbery at all. It all tastes the same once you're drunk!
You're an enthusiastic drinker, and you can often be found at your neighborhood bar.
You're pretty good at holding your liquor too - you've had lots of experience.
I like #s
68. Give Me A Red Hot Mama and An Ice Cold Beer - Smiley Maxdon
69. The Whiskey Makes You Sweeter - Laura Cantrell
77. I'm at Home Getting Hammered(While She's Out Getting Nailed) - Banjo and Sullivan
Check out these little ditties. I guess this guy just died. I wonder how?
Hank Thompson: A Six Pack To Go (mp3)
Hank Thompson: On Tap, In The Can, Or In The Bottle (mp3)
Hank Thompson: Hangover Tavern (mp3)
Hank Thompson: Smoky The Bar (mp3)
"Roast: KC Jazz Community. We are the ones who are going to the jazz events. However, we are doing a very poor job of growing the community, the audiences, and the support. It's easy to say that we don't know how to do it any better. That's a cop out! I challenge all of you get with it, get creative and do you part in ‘08 to expand the jazz audience. Help educate those who are on the music genre fence."
Here is where I'll be. Why don't you join me?
Friday night at 5 is the smoke-out at Stroud's north. Join us in celebrating the last day of smoking in this northland destination. After that I'm gunna scadadle on down Toby Keith's. My friend Shannon is having a birthday celebration. Yeee Haw..... get along little doggies!
Saturday some local bloggers are a meet'n at the Harvesters for some good ol' helping out. It will take place from 1pm-4pm. Be there cowpoke. After that it's a ho-down in the West Bottoms for a night of bartend'n. It chaps my hide I have to miss the big Mizzou game. M-I-Z..... say it.... Z-O-U!
Sunday let's mosey on down to the Tower for a game on the picture box. After the game we can gitty up to Jardine's for the debut of Todd Wilkinson's newest band "The Goombahles". He says their hot.... you can bet your boots they are.
Well... that's the plan. What about you?
123,452 people sat on the couch all weekend after reading this.
- A clear conscience is usually the sign of a bad memory.
- A conclusion is simply the place where you got tired of thinking.
- A day for firm decisions! Or is it?
- A day without sunshine is like, you know, night.
- A drunk mans' words are a sober mans' thoughts.
The celebrity chef’s “Emeril Live,” which has been on the air for 10 years, will cease production December 11, Food Network publicist Carrie Welch told The Associated Press.
“However, Emeril is under contract with Food Network,” Welch said Tuesday. “We love him, we support him and look forward to a long partnership with him.”
"Life is tough. But Nuns are tougher. If you need helpful advice just Ask Sister Mary Martha. She'll help you. Just don't expect any sympathy."
from her profile:
- dusting pews
- scrubbing floors on hands and knees
- hours of comtemplative prayer
- terrorizing children
- the singing nun
- the song of Bernadette
- the Vienna Boys choir
- the Bible
- the Baltimore Cathechism
Tuesday I attended the 2007 inductions into the Kansas City Elder Statesmen of Jazz. I couldn't believe this event was entirely overlooked by the local media. WTF? After the inductions we went to Anthony's downtown. I guess this is our favorite hangout as of late. After dinner I drove a whole half-block to meet Teddy at his place downtown, Arun. We sat at the bar drinking and talking until sometime in the morning.
Wednesday a big group of us met at Kelly's in Westport for the annual Gobble-Off. Gobbling for prizes is good clean fun. The event is put on by Jeff's Uncle Paul, and held the night before Thanksgiving every year. Be there next year. You'll be glad you went.
Thursday the family met at the Golden Ox. We were hesitant to go back since we had each experienced horrible service and inedible food recently. We heard the place changed ownership yet again so we decided to risk it. I'm glad we did. The service was much better and the food was excellent. Of course we all had beef. The folks had the strip, I had the Prime Rib. It was one of the best cuts of meat I have had in a long time. Man.... those cheesy potatoes are awesome! The Ox is back!
Friday I tended bar at a Mizzou rally party. The party was held at the home of a very prominent ex-CEO of a giant, local telecommunications company. It was definitely the biggest house I have ever been in. The event was complete with valet parking and personalized name tags given at the door bearing the Mizzou Tiger logo. Among the attendees were Carl Peterson and the Athletic Director for the University of Missouri, Mike Alden. It was a veritable who's-who of who cares. The host insisted that no cola or red wine be served for fear his carpet might be stained. His severance pay is valued as high as 55.5 million and he is worried about coke on his carpets? And of course...... I didn't get a tip.
Saturday was the Border War at Tower Tavern! It was crazy in there. We did a little boozing. Missouri to Kansas......... suck it!
I would like to extend special congratulations to Dean Hampton, Elder Statesman of the Year. Thank you for everything you do to promote jazz in Kansas City Dean. Your tireless efforts spanning many decades have no doubt impacted the local jazz scene in an immeasurable way. You are among greatest of jazz legends, you deserve it.
"That food is exactly the same as it was when it was pulled out of the ocean," he says. "It's come to you on a plate somewhere and nobody's done anything to manipulate that food. In fact, the food was alive until just moments before."