I was not naked!

So, apparently this is considered indecent exposure in a mans world. Went to the public park here, walked out in the field, spread my towel out took off my shorts, wearing my new swim suit, with in minutes the fire dept approaches and says "We have had some complaints". Rather than contest my rights, I put my shorts back on and leave... disgruntled of course.

What ever happened to freedom?

Quick and Tasty

1 lb chicken breast (more or less, depending on how hungry you are) cut as you see fit
1 onion (sauteed)
enough olive oil to saute the onions
2 cloves garlic minced
1 cup ish spinach (optional)
1 can corn drained
1/2 cup basil
1 can cream of ? soup (your preference)
1/2 cup milk
salt and pepper to taste.... I throw in a little Cheyenne Pepper... when I want to "spice it up"
1cup rice cooked

Start the rice. While that is cooking saute the onion in olive oil (like an Italian would). When translucent brown the chicken in them.
    In a separate pot mix soup with 1/2 cup of milk, corn, spinach, garlic and basil (add what ever spices you think would be good) When chicken is cooked, pour chicken and onions with oil in the soup mix. Simmer for 20 minutes or so. Serve with the rice... very tasty and takes about 1/2 an hour; well maybe 40 minutes if you have to clean the pans to cook with.

                             Recipes from Neo

Land of Vino

Don't be fooled. Judging a wine by its "leg" or tears (as the French call it) does nothing more than tell how much alcohol is in the wine. It is not a way to judge the "quality" of a wine. Alcohol evaporates quicker than water, leaving the water to "drool" down the side of the glass... Yes, rather than call it Leg, I say we call it drool... So, better drool (leg) or tears, simply means the wine is rich in alcohol. Not having tested or investigated, but I would say Moonshine has a better drool than most wines. Just a tip so you don't make a fool of yourself.

Different potatoes

How many potatoes? That would depend on how hungry you are or how many you are feeding. Peel and cube potatoes... How much olive oil? depends on how many potatoes... enough to coat all the cubes...In a separate bowl, mix olive oil, salt, basil, cayenne pepper maybe some thyme and garlic, mix it up and have some fun with this one...like tossing a salad, coat the cubes.  I do this on my cookie sheet with foil, any baking dish will work, in oven preheated to 350* spread the potato evenly across the baking sheet,  cook for about 20 minutes... Roasted potatoes...

      At first I thought the chicken plan was a fail. The plan being first meal would be roasted with stuffing and that part was a definite win. Possibly the best I have done to date. The meat just fell off the cacase. Which was step 2 of the plan; use the carcase to make chicken stock (hoping there would be some meat left). So as it turns out there is plenty of meat left on so my chicken soup endeavor is on for this evening.  

Does this have a name I don't know about? or hold the onions

2 Shallots
bit of Olive oil
3/4 cup Oregano (more or less if so inclined)
dash of salt and basil (call it 2 dashes of basil)
1 can diced tomatoes
1 can stewed tomatoes (didn't feel like stewing them myself)
1/2 cup ricotta cheese
1 plate of fettuccine
grated parmesan cheese to taste


Peel and mince shallots, cook in olive oil till translucent. Stir in tomatoes, add spices and ricotta cheese. Pour the sauce over fettuccine (cooked al'dente) and top with parmesan cheese.

I don't know if this is a popular, named sauce. I threw it together last night and came out great, I held off the garlic, read the shallots had a slightly "garlic" flavor.  

Creamy Italian sauce

Now, I don't measure with instruments, but I will guess on this,

olive oil (no duh... this is Italian)
2 Tomatoes, boiled and skin removed
1cup Spinach Choppe
1 onion chopped
1/2 tsp thyme
1/2 tsp basil
1 tbsp oregano
2 toes garlic minced
1/2 cup whipping cream
1/2 cup milk
2 Tbsp all purpose flour

cook onion in the oil, add spinach and tomato when onion is tender (transparent) while this cooks (medium heat) mix spices (except the garlic) with whipping cream and milk and flour in a separate bowl and whisk till well blended. Add this to the onions spinach and tomatoes, reduce heat to simmer,  stir often, now put the garlic in. The sauce will thicken, makes a great sauce for orzo or tortellini,  can be used as a stuffing for peppers, or any other use you can find for it.
Red wine can be added for color.

I have made this with meat (Italian sausage, casings removed) it tends to discolor the sauce which should have a light pink appearance