The Ditch part deux

I cant believe the Red Wings are up 3 games to 1 and at the same time Im still holding my breath. I dont think I can breath until I see them line up at center ice for the hand shakes no matter who comes out on top.

Some "humble pie" never tasted so good, eh?

 

no doubt Will. one more to go :-X

 

K I wont ask why my smiley face works now?

 

Gotta tip my cap to you Bob...you are a good sport (so far).

 

Go to hell....?

Is that better?

 

Not too much to be mad about. But the voices are going ballistic. I might be in the "i-luv-me" vest this weekend.

Detroit is doing better at executing a better game plan overall. Hawks fans are chewing their arms off like in 91' this morning.

 

Kings killed the sharks. I found it tough to get too into that game.

 

There is a good chance this might be the first time we see a team win a 2nd cup in the cap era. I hadn't really thought about it. 4 teams with 3 wins have a ring already.

 

That 91 season is still a shocker to me werent the stars like an 8th seed?

 

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Well that would probably take some sort of Hockey Genius to do, so it's probably best if I start one.

 

tom says no, it's never too late. with that in mind, i'm calling for kindl to score the game winner

 

good call Lulz, I got this strong feeling Howie is gonna pitch a shutout

 

not if your name is MiamiTom

 

1 heart
4 tablespoons olive oil, divided
1 tablespoon sherry or red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
3-4 colored bell peppers, cut into 2-3 pieces each
1 large onion, cut into large wedges

__________

Trim the heart . In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
Grill everything on high heat. Put the heart and veggies on the grill ? skin side down for the peppers ? and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
If the heart is not cooked through yet, cover the grill and cook for 2-5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 135 degrees in the center. You can also use the finger test for doneness. Tent the heart loosely with foil and let rest for 5-10 minutes. Sprinkle with black pepper and good sea salt at the table.

 

A heart of which animal?lol

 

i tend to avoid organ meat - but to me, the heart is an exception. having butchered several deer myself now, i long ago figured out that the heart, unlike a liver or kidney, is just a specialized muscle - in other words, heart meat is the same thing as any normal steak or roast.

but i'll repeat for the umpteenth time - don't eat liver. it's the body's oil filter.

 

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Alright Alfred, when are you going to answer my Rosky Recipe question I asked you on the Vezina thread??????
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http://mudncleats.com/forumlist/viewtopic.php?pid=23719#p23719

 

ps: it's VERY rare for me to look at any recipe and not dislike at least some of the ingredients - as i'm a pretty finnicky eater. but i got no issue with any of the stuff in that recipe

 

Which animal?

 

Forget the animal alf what the hell is that?