Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Post by LoveLuckLaughter on Aug 24, 2014 20:37:15 GMT -5
I just made a "pizza" with a flax seed pita, made crispy via grilling, a small amount of corned beef, some baby Swiss, a little sauerkraut and some sautéed garden fresh kale. And I topped it with mustard. Fuckin A.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
I just made a "pizza" with a flax seed pita, made crispy via grilling, a small amount of corned beef, some baby Swiss, a little sauerkraut and some sautéed garden fresh kale. And I topped it with mustard. Fuckin A.
My stomach is mad at you because you made my imagination envision Ruben Pizza Goodness, but my brain is happy someone got fed.
Post by NothingButFlowers on Oct 21, 2014 20:51:31 GMT -5
Cheesy spinach chicken sausages from the butcher shop and honey glazed carrots. I bought some fresh honey from a guy at work who keeps bees. It is so good.
2013~Bonnaroo, Gentlemen of the Road-Troy 2014~McDowell Mountain, Beale Street, Bonnaroo, Riot Fest 2015~Coachella 1, Bonnaroo 2016~Summer Camp, Bonnaroo, Live on the Green, Pilgrimage 2017~Bonnaroo, Live on the Green, Pilgrimage 2018~Bonnaroo
"During times of universal deceit, telling the truth becomes a revolutionary act" 2019~BROKE 2020~M'fking COVID 2021~ditto 2022~tbd
I hope everyone enjoys their Thanksgiving dinner. My big family feast was last night for my cousin's birthday; tuna sashimi with wasabi pesto (the best cut of fish I have had since Japan, and better than most I had there) to start:
and Thai chicken salad & Thai raw beef salad as mains (double serve of chicken for me):
Low quality images, top quality dishes. Hats off to my uncle and aunt for yet another stunner.
Tonight's dinner? A bowl of minestrone from the grocery store. Oh, how the mighty have fallen!
Blackened chicken three cheese burrito with jalapenos and homemade guacamole. I've got the rest of the pinto's in the slow cooker to make frijoles a la charra. Working out the menu for the rest of the week.
Homemade black bean burgers! I made them up last night, and they kind of look like barf but hopefully they will taste good.
They were just ok. They fell apart in the pan. May try putting them in the oven next time.
The stars of the meal were amazing MOTHERFUCKIN CURLY FRIES! I bought a nice spiralizer over Christmas and it proved its worth tonight. I made regular fries and the boyfriend had sweet potato fries. Folks, you all need spiralizer!! We are making zucchini noodles Wednesday night.
I'm really excited. I'm making chilli for the first time ever today! It's either going to be fantastic or terrible. I haven't decided which. But I'm excited!
Between this and the cleaning and the cookies I plan on making too I feel all grown up... and totally wifey material.
I've made this over a campfire in the pitch dark and on the stove at home, and it's so good! Also, everyone looks at you like a Master Chef when you're done. I think that I'm going to make it as the Wednesday Night Feast at Roo this year.
Campfire Paella 1 15 oz can of diced tomatoes 1 16 oz bag of raw peeled shrimp 1 lb boneless skinless chicken breast ( i like to cook these beforehand and shred it up so you don't have to worry about it being undercooked) 2 links of good, spicy sausage sliced into 1/4 inch pieces 2 Tbsp olive oil 1 medium yellow onion diced 2 garlic cloves minced 1 1/2 cups of Aborio rice ( you can use white rice too, but Aborio is the better choice) 1 cup of white wine 2 cups of chicken stock 1 tsp paprika 1 large pinch of saffron threads Salt and pepper Lemon wedges Parsley
Get your campfire (equipped with some sort of grill) going. Put 1 Tbsp of olive oil in a LARGE pan with tall sides and place it over the fire. If you're using raw shrimp, put it in the pan and season it with salt and pepper...maybe some lemon too. Cook until it's no longer translucent. Set shrimp aside. Dump the juices. Forget this step if you're using cooked shrimp. Now add your sausage to the pan and cook to your liking. Set aside, but DONT dump that delicious sausage grease! Add 1 Tbsp of olive oil and add onion. Cook until soft then add garlic, saffron, paprika, salt and pepper. coat evenly. Add the can of tomatoes with juice. Stir to coat. Add the rice and stir. Add the wine and let it simmer for a couple minutes. Add the chicken broth, shredded chicken, and sausage. Make sure that everything is mixed together, then DONT MESS WITH IT for about 12 minutes. If it looks like it's drying out, add a little bit of chicken broth. Then add a layer of shrimp to the top of everything and carefully press them in with a spatula. Let it cook for another 10 minutes. Remove from fire and put some parsley on top. When you serve it up, give everyone a lemon wedge to squeeze over the top. All credit goes to noshblog.com. I changed quite a few things in the recipe, but I basically followed theirs. If you're going to make this at Roo or while camping elsewhere, chop everything in advance and put them in Ziplock bags. Premeasure your spices, broth, and wine. It will make life a lot easier. I hope someone enjoys this recipe as much as my friends and I have!!