Monday

Most definately a pink flamingo day, really didn't want to wake up this morning, it's gray and chilly and sprinkled a bit.

Made the run to Lewiston/Clarkston yesterday. Stopped at Black Sheep and found an in-waistband holdter for my pistol. Hit Granny's for lunch, tho on Sundays they have just breakfast and dinner. Since we got in just at the tail end of breakfast we were able to get the dinner items for the breakfast price as they were switching between the two. Not bad.

Went to Shopko and found me a good belt to wear with the holster. Now I just have to find a good way to carry concealed, they just don't design holsters and such for fat chicks. There is one company that designs for women, but their ladies who model are not that curvey and they are all out of waist band holsters. I may just get that article written after all.

Hit Costco, picked up a few things. 10 lbs of Hermiston sweet onions, 5 lbs of already shredded Tillamok medium cheddar cheese, some beef base paste, a package of boneless pork ribs and 6 cans of the best tasting orange juice concentrate I've ever had.

I made onion soup for dinner using the onions and beef base:

4 large sweet onions
4 cups water
1 heaping tablespoon beef base
kosher salt
pepper to taste
splash red wine (1/8 cup or so)
1 bay leave
a couple tablespoons oil

Halve, peel and slice onion. Heat oil in large heavy pot over medium high heat and add onions. Sprinkle with a pinch or two of kosher salt and sautee for about 5 minutes. Reduce heat to medium and allow onions to cook down until lightly carmalized (should take on a golden brown color), will take about 1/2 hour or so. Periodically stir the onions. When onions are carmalized, add 4 cups of water, beef base, red wine, pepper and bay leave. Allow to simmer until the flavors meld. There is salt in the beef base, so none should need to be added. Serve topped with shredded cheese of your choice and a nice french or italian bread.

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