Wanna be my friend? It's easy - just call me - 260-347-1715 - let's get real.....

It's me - Jerry. The guy in the rabbit (faux) fur hat. I'm right here. At my desk. A real person.

What can I help you with? Need to get a different perspective on something? My friends know I'm never shy on giving an opinion - so call me: 260-347-1715.

Do you have a position we can work on together? If I can't help - chances are I'll know someone who can - so call me: 260-347-1715.

I know famous people - Animal, Dave Mendoza, one of the guys from Silver Chair - so call me: 260-347-1715.

Seriously. I dare you!

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I learned a long time ago I need to make my own way out here. I only want to use "I know Levy" when the chips are really down and I need to pull myself out of a big hole!

I also know Julia Stone and Dean Lockett.......
And what about my Stew?

Jerry Albright said:
I learned a long time ago I need to make my own way out here. I only want to use "I know Levy" when the chips are really down and I need to pull myself out of a big hole!

I also know Julia Stone and Dean Lockett.......
Hasenpfeffer - German rabbit stew


Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

3 lb hare, cut into pieces
1/3 cup flour
1/2 cup finely chopped shallots
1 cup dry red wine
1 tbsp instant chicken bouillon
10 black peppercorns, crushed
1/4 tsp dried rosemary leaves, crushed
2 tsp lemon juice
2 tbsp flour
1/2 tsp salt
1/2 lb bacon, diced
1 clove garlic, finely chopped
1 cup water
1 tbsp currant jelly
1 small bay leaf
1/8 tsp dried thyme leaves
3 tbsp water

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Sprinkle hare with salt. Coat with 1/3 cup flour, shake off excess. Fry bacon in Dutch oven over medium heat until crisp, remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat, remove browned pieces. Repeat with remaining rabbit. Remove all but 2 tablespoons fat.

Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine, 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return hare and bacon to Dutch oven. Heat to boiling, reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours.

Remove bay leaf and discard. Place rabbit on warm platter, keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.

And here you have your Hasenpfeffer - German rabbit stew.
But I am on Weight Watchers! (14.6 pounds down in 6 weeks!) Plus, my No-Smoking Mileage:

My Mileage
Smoke-Free Days: 37
Cigarettes Not Smoked: 1,503
Amount Saved: $666.00
Life Gained:
Days: 4 Hrs: 22 Mins: 26 Seconds: 33

And I am still maintaining this smile... Some how.

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