Hosted by Renée G.
Group active since Wed, Dec 09, 2015

Sometimes you want to go where everybody knows your name...
And, they're always glad you came.

That's us, we are friendly, respectful, and enjoy each other's company. The conversational topics are endless.

Brutus and Spike, the Pub Bouncers will be around in case any trouble starts. If/when that happens; prepare to be ousted to the curb immediately, with no warning or discussion. Negativity and comments intended to start an argument will immediately be removed and the poster will be blocked from further inciting a riot. Sorry, but that's just the way it will be.

We are here for Happy - NOT Stress and Aggravation!

Renée G.
21 Hours Ago

Happy Birthday to Sharon Colyer

Loads of birthday wishes coming your way Sharon. Hope you have a spectacular day.

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Andy Anderson !
24 Hours Ago

Chicken Stock versus Bouillon Cubes

When you read my recipes you know that I always suggest using fresh stock… not broth. There are many ways to obtain stock.

• You can make your own (totally recommended)
• You can get someone to make it for you (not bad)
• You can get it in a box at the store (Hmmmm)
• You can make it from a cube (Oh yeah)

Getting stock from cubes is a very common thing; I mean you see them in most any grocery store. They come in cubes, granules, and even in a goopy liquid. The problem is that there is a whole lot more in those concentrated bits than just stock.

Commercial bouillon cubes are more salt than flavor, and a lot of them have the dreaded MSG as an ingredient. Also, unless you are careful you just may end up with little salty clumps in your finished product, and I hate it when that happens.

Here are some of the ingredients in a typical bullion cube:
• Salt
• Sugar
• Partially hydrogenated palm oil
• Monosodium glutamate (MSG)
• Cornstarch
• Less than 2% onion powder
• Chicken fat and meat by products
• Garlic powder
• Turmeric (for color)
• Disodium inosinate
• TBHQ (preservative)
This product is made on equipment that also processes wheat, milk, eggs, soy, shrimp, and fish.
Doesn’t that sound just scrummy?

Making your own stock is an easy process; however, it does take a bit of time (about 5 hours). But the results are wonderful. Plus it can be stored in your freezer for several months.

If, however, you’re still not convinced that making your own stock is something you want to do, here is a recipe for making a vegetable chicken stock.

It’s not the same as homemade stock, but it’s far better than what you get in those little cubes:

Veggie Chicken Stock Mix
• 1-1/2 c. nutritional yeast
• 3 T. onion powder
• 2-1/2 t. garlic powder
• 1 T. salt
• 1 t. celery seed
• 2-1/2 T. Italian Seasoning
• 2 T. dry parsley

Mix in ingredients in blender, place in an airtight container, and store in a cool, dry place, out of the sunlight.

The ratio is 1 tablespoon of the mix to 1 cup of water.

Andy Anderson !
Thursday at 5:55 PM

BOO !!!

When witches go riding,
and black cats are seen,
the moon laughs and whispers,
'tis near Halloween...

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Renée G.
Thursday at 4:23 PM

Time for me to head out for today, my friends.

I hope you all have a peaceful night's rest. I also hope this wind dies down some. Sheesh.

Did want to let you know t hat tomorrow is National Pumpkin Cheesecake Day and thought to commemorate the day, I might make this recipe. Pretty sure I have everything I need. So, thanks Bobby.