Try out a classic video game emulator on a Linux platform and revel in the 8-bit glory.
This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
Slow Cooker Peanut Chicken
Description
Recently we had friends over for a football watch party, and needing a meal that would be approved by everyone, that I didn't have to fuss with (so I could hang out with everyone), I chose this. It was well liked by everyone (we had pasta and rice to take care of the likes of everyone attending). Because the zucchini at our grocery store didn't look very good, and they were out of red peppers, we had broccoli and green peppers in ours. I believe Russ loved the dish as well.
Ingredients
3 cloves garlic minced
2 cups peanut butter (I mixed creamy and crunchy)
1 1/2 - 2 cups chicken broth
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 cups sliced zucchini (optional)
3 cups chopped broccoli (optional)
1/2 cup soy sauce
2 tsp sugar
1 red pepper cut into thin, long strips
2 tbsp lime juice
1 cup chopped cilantro divided
Chopped peanuts for garnish
12 ounce linguine noodles cooked and drained OR rice
Directions
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. An hour before serving, add broccoli (if using). A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro. Serve over noodles or rice and garnish with remaining cilantro and peanuts.
Russ's Drink Corner
Glenmorangie 12 Nectar D'Or Single Malt Scotch
Description
The Glenmorangie distillery was established in 1843, on the Dornoch Firth by brothers William and John Matheson. The site originally held a farm distillery under the name Morangie. There is evidence that distillation was carried out at this site during the early 18th century. Production began in November of 1849. During the latter part of the 19th century Glenmorangie began overseas exportation and destinations included Europe and the United States.
Dive into DMR, Yaesu System Fusion, P25, NXDN or something [V/U]HF digital using Pi-Star.
This Weekend in Hedonism (Segment 3)
Cheryl's Recipe Corner!
School Cafeteria Pizza
Description
We have an 80's theme party coming up, and I went on a hunt for foods that I remembered from that era. And one food that we fondly remember was school cafeteria pizza. I had no idea how easy this was going to be to make, so our party guests (and Russ!) will be thrilled!
Ingredients
2 2/3 cups bread flour or all-purpose flour
3/4 cup non-fat dry milk powder
2 tbsp sugar
1 packet quick rise or pizza yeast
1 tsp salt
1 2/3 cup warm water (105-110 degrees)
2 tbsp vegetable oil
1/2 lb Italian sausage
1/2 lb lean ground beef
1 jar (12 oz) pizza sauce
8 oz part-skim mozzarella cheese shredded
Directions
Grease a metal (1/2-sized) sheet pan (18"x13") and line it with parchment paper. Preheat oven to 475 degrees F. In a large bowl, whisk together the flour, milk powder, sugar, yeast and salt. Microwave the water for about 1 minute and add the oil. Pour the oil and water mixture into the flour mixture and stir with a spatula until a batter is formed. If there are a few lumps remaining, it's OK. Spread the pizza dough into the prepared sheet pan, being sure the dough is spread evenly and to the edges of the pan. If you are having trouble with the dough spreading to the edges of the pan, allow the dough to rest for at least 5 minutes before spreading it with your fingertips. Meanwhile, brown the Italian sausage and ground beef together until cooked completely. Drain if necessary and set aside. Bake the un-topped crust for 6 - 8 minutes. Remove the crust and top with the pizza sauce, then the cooked sausage and beef mixture and then the shredded cheese. Return the pizza to the oven and bake for an additional 8 - 10 minutes, or until cheese is melted and beginning to brown. Slice into rectangles and serve.
Russ's Drink Corner
Rieger's Kansas City Whiskey
Description
Our Kansas City Whiskey is a blend of Straight Bourbon Whiskey, Light Corn Whiskey, and Straight Rye Whiskey, all aged at least four years, as well as a small amount of 15-year old Oloroso Sherry from the Williams & Humbert Bodega in Jerez. Kansas City Whiskey is well-balanced, smooth, and slightly sweet. It’s beautiful when served neat or on the rocks, but also works well in classic Bourbon-or Rye-based cocktails such as the Horsefeather, Manhattan and Old Fashioned.
Details
Mashbill: Corn, malted barley and rye (unknown ratio)
ABV: 46% (92 Proof)
Region: Kansas City, Missouri, USA
Color: Light, slightly reddish amber
Nose: Sweet and tart berries, sherry, caramel, nutmeg, cinnamon, clove
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