Squirrel X's

Culinary Miscellany!

Squirrel X's Culinary Miscellany

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Be silly. Be honest. Be kind.
__Ralph Waldo Emerson

good enough fish chowder


squirrel x, spatula wieldin' varmintin the kitchen with a varmint

Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?

"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse

"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb

"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron

"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli

"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child

"Cooking is a creation."
__Piero Selvaggio

"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare

"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne

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Good Enough Fish Chowder

Ingredients:
1 pound haddock filets
4 cups water
1 teaspoon salt
3 medium-sized potatoes, peeled and cubed
1 large onion, chopped
2 celery stalks, chopped
1 teaspoon pepper
1 and 1/2 teaspoons dill
1 cup milk, light cream, or evaporated milk
2 tablespoons butter

Instructions:
1) Bring the haddock, water, and salt to a full boil in a large saucepan.
2) Reduce heat and simmer, uncovered, for eight to ten minutes.
3) Skim the foam off the stock.
4) Break the haddock into bite-sized pieces.
5) Add the potatoes, onion, celery, pepper, and dill.
6) Bring to a full boil then reduce heat.
7) Cover and simmer for fifteen minutes.
8) Add milk and heat chowder through without lettin' it boil.
9) Add butter and serve.

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*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

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official website of my other culinary idol, Emeril Lagasse

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