5.1 Bubba AM 102 PMPS 208

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Bobbie And Bubba

Bobbie And Bubba

Member Since 2015
Bubba 4.30.16

Looks like his bouncing is ceasing
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He had a great cycle last night and stayed under 200 :cool: Maybe we can get back down to business so we can get that boy back outside on mouse duty. ;)

This will be the day that he decides to come crashing down since we have breakfast plans with friends and then the in-laws are coming in from NJ to have lunch with us and to get some of our asparagus,( which we will be eating for the next 6 weeks) . Good thing I love it and have an arsenal of good recipes for it. :)
 
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Really? You will also need to help me to translate, because one of the major ingredient is this:
croute-bouchee-1200.jpg

and I have no idea how to translate it....
 
Bobbie And Bubba said:
Bubba 4.30.16

Looks like he bouncing is ceasing View attachment 20306 He had a great cycle last night and stayed under 200 :cool: Maybe we can get back down to business so we can get that boy back outside on mouse duty. ;)

This will be the day that he decides to come crashing down since we have breakfast plans with friends and then the in-laws are coming in from NJ to have lunch with us and to get some of our asparagus,( which we will be eating for the next 6 weeks) . Good thing I love it and have an arsenal of good recipes for it. :)
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Oh Bobbie, I hope that Bubbs surfs safely today!!
 
In French, it is "croûte en pâte feuilletée". Do they exist in the US?
Like most of the French recipes, it's really complicated to translate them ;)
 
+4 - hanging in the high blues....182. This is good. Don't want him dropping too fast to set him up for another bounce. Would love him to hang in blues and greens another cycle or so and get used to it again.. I asked him if he would. Let's see if he is going to be compliant or not. ;)
 
Bobbie And Bubba said:
+4 - hanging in the high blues....182. This is good. Don't want him dropping too fast to set him up for another bounce. Would love him to hang in blues and greens another cycle or so and get used to it again.. I asked him if he would. Let's see if he is going to be compliant or not. ;)
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SHHHHHH don't tell him Bobbi!! LOL:bighug:
 
I speak French and, yes, it is puff pastry. When we lived in Germany, the white asparagus (Spargel) was so yummy! And we loved l'asperge in France as well. Oh I miss the food there! Plan to go back soon and maybe see Suki.

Bubba is looking better so perhaps you are achieving kitty and obedient! I hope he surfs safely so you can enjoy your breakfast and company.
 
Marje and Gracie said:
I speak French and, yes, it is puff pastry. When we lived in Germany, the white asparagus (Spargel) was so yummy! And we loved l'asperge in France as well. Oh I miss the food there! Plan to go back soon and maybe see Suki.

Bubba is looking better so perhaps you are achieving kitty and obedient! I hope he surfs safely so you can enjoy your breakfast and company.
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The friendships formed here are just wonderful. Wish we could all meet one another; would that be fun?
 
Bobbie And Bubba said:
The friendships formed here are just wonderful. Wish we could all meet one another; would that be fun?
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There is an annual get together up near your neck of the woods and many people bring their cats but for any who live further away, it's really difficult. But it would be so wonderful!
 
Here we go!
Below the translation of the recipe of the "Sauce aux morilles ". You just need to dress the warm asparagus and warm puff pastry shells. If something is unclear, let me know, it could be a problem of translation ;)

So, for 4 people, you need 50 grams of dry morels, 1 shallot, 40 grams of butter, 2 teaspoons of wheat flour, 200 grams of fresh cream, salt and pepper.

Soak the mushrooms at least 1 hour in warm water , then rinse several times with cold water to rid them of their sand. Drain , pat dry.
At medium heat, melt the finely chopped shallot in butter until cooked without browning. Add the morels, and evaporate their water.
Sprinkle with flour , mix and pour in the cream. Simmer for 15 minutes , add salt and pepper .

Enjoy!
 
Capoo said:
In French, it is "croûte en pâte feuilletée". Do they exist in the US?
Like most of the French recipes, it's really complicated to translate them ;)
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I would stick with the French term - that makes it sound so much fancier than "puff pastry." ;)

...and I was just debating what we would call those things in German and I think they are Blaetterteigtaschen - because, when in doubt, you just combine a bunch of different words into one long and impossible to pronounce word. :rolleyes:
 
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Your grow asparagus?? Oh man, so jealous! Nothing like the fresh stuff. Those pastry shells we call vol-au-vent in Australia (pronounced "vollavont" with a fake French accent).

Bubba you are looking so good this morning with that PS!
 
Capoo said:
Here we go!
Below the translation of the recipe of the "Sauce aux morilles ". You just need to dress the warm asparagus and warm puff pastry shells. If something is unclear, let me know, it could be a problem of translation ;)

So, for 4 people, you need 50 grams of dry morels, 1 shallot, 40 grams of butter, 2 teaspoons of wheat flour, 200 grams of fresh cream, salt and pepper.

Soak the mushrooms at least 1 hour in warm water , then rinse several times with cold water to rid them of their sand. Drain , pat dry.
At medium heat, melt the finely chopped shallot in butter until cooked without browning. Add the morels, and evaporate their water.
Sprinkle with flour , mix and pour in the cream. Simmer for 15 minutes , add salt and pepper .

Enjoy!
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Sophie, Thank you so much! I can't wait to try it. :bighug:
 
Mandarin'sMom said:
I would stick with the French term - that makes it sound so much fancier than "puff pastry." ;)

...and I was just debating what we would call those things in German and I think they are Blaetterteigtaschen - because, when in doubt, you just combine a bunch of different words into one long and impossible to pronounce word. :rolleyes:
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LOL
 
PMPS -208 Well he shot up at + 8 and stayed there. WT heck Bubba? Guess you freaked when you were getting back in normal numbers.
 
Mr P and Mr L have gotten lazy! Bubs, mama bean won't let you out on mouse patrol until you're OTJ, so it's time to get back to business. You don't want the mice to think they have the run of the town do you?
 
granadilla said:
Mr P and Mr L have gotten lazy! Bubs, mama bean won't let you out on mouse patrol until you're OTJ, so it's time to get back to business. You don't want the mice to think they have the run of the town do you?
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No, Shane, they had the run of my car, LOL. We need Bubba to get back to mouse duty. At least this bounce is lower. :) And they good news is my in-laws have left and DH is taking me to dinner. Got to take advantage of the bounce. ;)
 
I love the asparagus raw cut into a salad. We grow it, planted only 12 roots. But we don't get 12 stalks. So my question is if there is only one stalk do you cut it? The ones we cut last year haven't 're-emerged yet this year. Others are ready but afraid if I cut them, we won't get anymore.
 
Woodsywife said:
I love the asparagus raw cut into a salad. We grow it, planted only 12 roots. But we don't get 12 stalks. So my question is if there is only one stalk do you cut it? The ones we cut last year haven't 're-emerged yet this year. Others are ready but afraid if I cut them, we won't get anymore.
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If the roots have been planted more 3 year or more, go ahead and cut them, they will push more. If less than 3 years, limit the cutting so the roots can get established. Make sense? After 3 years, the crop is very prolific and you can cut a much as you want until a little after Memorial Day for your area in the Poconos.
 
Here we grow garlic! I love asparagus, but I'm not sure many people up here are able to grow it, since we don't have a real spring. I remember seeing all of the Spargel beds in the former East Germany, shortly after reunification. Asparagus hadn't been grown there in years and it was just being started up again. There were many "Spargel Festivals".

I forget: what was this condo about? Oh yes, Bubba! I guess you stayed safe for your beans' social plans!

Have a good evening, guys,

Ella & Rusty
 
Ella & Rusty & Stu(GA) said:
Here we grow garlic! I love asparagus, but I'm not sure many people up here are able to grow it, since we don't have a real spring. I remember seeing all of the Spargel beds in the former East Germany, shortly after reunification. Asparagus hadn't been grown there in years and it was just being started up again. There were many "Spargel Festivals".

I forget: what was this condo about? Oh yes, Bubba! I guess you stayed safe for your beans' social plans!

Have a good evening, guys,

Ella & Rusty
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Yes he stayed safe the little stinker. We really enjoy the asparagus. It comes on fast and furious and we share it. I love it roasted at 400 degrees in a little olive oil, salt and pepper for 20 minutes. Delice!
 
Bobbie And Bubba said:
I love it roasted at 400 degrees in a little olive oil, salt and pepper for 20 minutes. Delice!
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And drizzle a combon of browned butter and balsamic over that. Yumm! May reminds me of a work trip to Germany and tasting spargel for the first time.

OK Bubba - the mice are taunting you. Time to get back to business.
 
Wendy&Neko said:
And drizzle a combon of browned butter and balsamic over that. Yumm! May reminds me of a work trip to Germany and tasting spargel for the first time.

OK Bubba - the mice are taunting you. Time to get back to business.
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The brown butter and balsamic sounds wonderful!
 
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