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RETIREDFAN1

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Everything posted by RETIREDFAN1

  1. Nope.....was never scheduled to be outside......
  2. Today.....I'm proud of Biden for standing up to the Dimnut establishment and remaining in the race.......
  3. Watching on RAV...... interviewing people waiting in line...... they'll cover every speech here......
  4. Here's the official SDC thread for the DNC.......
  5. Spaghetti and Loose Ground Meat Making your sauce is always better — it's cheaper and so much more flavorful. This one comes together in just about 15 minutes and is the perfect accompaniment to the big garlicky meatballs. (If you have leftovers, try our Spaghetti & Meatball Cups. Kids LOVE them.) YIELDS: 4 PREP TIME: 0 HOURS 20 MINS TOTAL TIME: 1 HOUR 0 MINS INGREDIENTS 1 lb. spaghetti 1 lb. ground beef 1/3 c. breadcrumbs 1/4 c. finely chopped parsley 1/4 c. freshly grated Parmesan, plus more for serving 1 egg 2 garlic cloves, minced 1 tsp. Kosher salt 1/2 tsp. red pepper flakes 2 tbsp. olive oil, divided 1/2 c. onion, finely chopped 1 (35-oz.) can crushed tomatoes in puree 1 bay leaf Freshly ground black pepper DIRECTIONS In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. In a large bowl, combine beef with breadcrumbs, parsley, parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls. In a large pot over medium heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove meatballs and reserve on plate. Add the remaining oil and onion and cook until onion is soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Add the meatballs back into the pot, cover and simmer until the sauce has thickened, 8 to 10 minutes. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving Travis J Bourque thank you for sharing
  6. If a Holly tree (Ilex aquifolium) finds its leaves are being nibbled by deer, it modifies its DNA to make them spiky when they regrow. So on taller Holly trees, the upper leaves (which are out of reach) have smooth edges, while the lower leaves are prickly. Leif Bersweden
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