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callenish gunner

Dearly Departed
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Posts posted by callenish gunner

  1. Damn!!! Now I feel even worse that we had to cancel at the last moment There were just too many obstacles that kept us from coming this year ...they just kept snowballing... We've already begun our "PIP fund" for next year Come Hell or High Water PIPmas Fund!!!! the first step is replacing the Jeep <_< We're really missing all of you <_<

  2. I have used plastic shower curtains with canvas over ...in rains like you can get in that valley by the Wentzville park I'd consider a few pallets with plywood over them; then hidden by a canvas tarp! That valley turns into a swamp very quickly!

  3. I like a seafood paella that I first had on Costa Brava, Spain almost 50 years ago...

    Ingredients

    • 1 tablespoon olive oil

    • 5 bacon slices, chopped

    • 1- 3 1/2-pound whole chicken, cut into 8 pieces or a couple pounds of boneless skinless thighs and breasts cut into smallish pieces

    • 2 cups chopped onions (about 2 medium)
    • 4 garlic cloves, minced
    • 2 cups long-grain white rice
    • 1 7-ounce jar roasted sliced pimientos with juice
    • 1/2 teaspoon crushed saffron threads
    • 2 cups bottled clam juice
    • 1 1/2 cups chicken stock or canned low-salt chicken broth

    • 1 pound large uncooked shrimp, peeled, deveined
    • 1 pound cleaned squid, bodies cut into 1/2-inch rings
    • 1 dozen clams, scrubbed
    • 1 dozen mussels, scrubbed, debearded
    • 1 cup frozen green peas, thawed

    • Lemon wedges

    Preparation

    Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.

    Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.

    Add chopped onions and garlic to pot and saut
e until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.

    Pour rice mixture into paella baking dish (I got a red clay one last year at the Searle's raid in St. Augustine). Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.

    Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.

    It is so good!!! I like it with an Albarino white Spanish wine

  4. What I'm talking about is a half mile of an almost 80 mile stretch of coastline ...I agree that windmills are graceful engineering feats. Would repositioning 6 or seven of them be so difficult to preserve the historic feel of this almost 300 year old fort? It is like a wind farm on the meadows that surround Stonehenge. where no picture can be taken of the structure can be taken without the modern structures in every shot. It looses something ...at least to me.

  5. Can't believe the sensitivity of some businessmen and politicians. What the hell are they thinking?

    Subject: Wind Farm Behind the French Castle

    Date: Wed, 21 Jul 2010 11:12:14 -0400

    Old Fort Niagara needs your help. The New York Power Authority proposes to install a wind farm off the Lake Ontario shore directly behind the 1726 French Castle. See the link below. The first step in opposing this intolerable affront to the Fort's historical character will come on next Tuesday evening (7/27) when we have asked the Niagara County Legislature to adopt a resolution opposing Power Authority's plan. We do not oppose wind power, only the construction of these massive modern wind turbines within the Fort's viewshed. (see OFN Board Resolution attached.) If you are a Niagara County resident, your county legislator needs to hear from you before next Tuesday. If you are not a Niagara County resident but have visited and enjoyed the Fort, the Chairman of the Legislature, Mr. William Ross, needs to hear from you. His email address is William.Ross@NiagaraCounty.com Please help insure that Old Fort Niagara's historical integrity is protected by acting now and by passing this email along to others who might assist our cause. Many thanks, Bob Emerson Executive Director Old Fort Niagara (716) 745-7611 ext. 228

    http://niagara-gazet...re-wind-project :lol: :lol: :lol:

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