Yeh, lighting that vodka was a first for me. Not sure why this dish required it. The recipe said to shove the stuff in the pan aside while burning off the alcohol, so it likely needed the vodka flavor but not the extended simmer time or the effect of the alcohol. I usually cook a dish containing alcohol long enough so the alcohol will cook off, or I'll let the liquor sit out long enough for most of the alcohol to evaporate before using it. Before COVID stopped our monthly church brunches, I would make small apple turnovers (using canned crescent rolls), kicking up the flavor of the filling with a little Amaretto. Maybe that's why people like them so much! But I always simmered off the alcohol. ps: If "THE INCREDIBLE SHRINKING PANTS GUY" is too long, we could go with "Dammit! Not again!!!"
Rotisserie chicken with roasted potatoes cooking in the bottom of the pan. Tomatoes, onion, and okra for veggies. Smelling wonderful. The dogs have been staring at us for two hours already, they do not understand that cooking takes time.
I used to have a Showtime Rotisserie. It was great for making chicken, kabobs and meatballs. It just wasn't worth the space it took up. Regarding your dogs:
Today it's stuffed shells with italian sausage, ricotta, and spinach in marinara. Garlic toast and a side salad, too.
"Ricotta guilt." Got 'em in the oven and the kitchen looks like a disaster area. Such a giant mess for a single dish.
-Salad -Homemade Buffalo wings (pre-cooked sous vide) -Onion rings -Celery & carrot sticks -Marie's blue cheese dressing -Fudgesicle
Today I'm going to fry pork chops and make gravy, mashed potatoes, and fresh green beans. It's a nice day so I can open the windows to air out the "fried food" smell.