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    You got me, you figure it out!

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  1. tomp

    Food! . Food! and Grub.

    The empty container is gone for recycling, but the supply sergeant says that it was 24 oz., which she tells me is standard. Found on the old Internet https://thepioneerwoman.com/food-and-friends/8-ways-to-elevate-canned-spaghetti-sauce/ VOE, go easy on the red pepper flakes https://www.readyseteat.com/inspiration-and-tips/10-tricks-make-jarred-tomato-sauce-taste-homemade https://www.rgj.com/story/life/food/2015/11/04/8-tricks-jazz-up-store-bought-pasta-sauce/75111308/
  2. tomp

    Food! . Food! and Grub.

    We usually buy the store brand, or whatever's on sale, when buying cheese for cooking. And the orange color, to me the white cheddar has a sour taste. Recipe for last night's dinner Chicken and Bacon Pasta Bake - the original recipe seemed like a lot so I cut the ingredients in half and still have enough leftovers for another meal 1 cup (dry measure/uncooked) pasta - I used rotini, I like it and it's what we had 1 lb cooked chicken, cut into bite size - I used 2 plump breasts, cut into pieces and shredded 1/2 lb bacon, cut into 1/2" pieces and cooked until done but not crispy 1/2 onion diced, saute with the bacon 1 sweet red pepper, diced & cooked in microwave until just soft 1 jar spaghetti sauce Grated cheese, lots of it - I used mozzarella and sharp cheddar because I didn't have enough mozarella Combine the pasta, cooked al dente,, with the chicken, bacon, onion, pepper and spaghetti sauce in a large bowl. Spoon into a 9" x 9" casserole dish. Sprinkle the cheese generously (would have liked to have had more mozzarella) on top and bake at 325°F for 45 minutes or so until cheese is bubbling and starting to brown on the top. Not fancy, but it's tasty and very filling.
  3. tomp

    Food! . Food! and Grub.

    Nothing fancy, grated Extra Sharp Cheddar. I don't do the blend because, to me, that kind of muddies the taste. The fish chowder/cheese pinwheels was actually last night, tried something different for dinner tonight, kind of a chicken/bacon goulash. I'll post the recipe later.
  4. tomp

    Food! . Food! and Grub.

    Nothing fancy about this recipe. We were finishing up the left-over fish chowder and found that my wife had eaten all the French bread that she'd bought to go with it so she came up with this idea. Took a sheet of puff pastry dough, rolled it out and sprinkled grated cheese on the top (Note to wife - Don't be so skimpy with the cheese next time). Rolled it lengthwise ant then cut cross-wise into slices about 3/4" thick. Lay flay on a baking tray and cook as recommended. Cheesy Pin Wheels go well with fish chowder.
  5. tomp

    Need some advice.

    VOE here, think about how much this cabinet is going to weigh once you get it assembled and are trying to move it around while you do all the finishing operations. This one is 36" W x 18"D x 72"H and has been a problem for me trying to pick it up onto the bench, lift it off and then stand it up. Maybe in the old days when I was working in a shop with someone else (or even 20 years younger), but I would make it in two pieces if I had to do it again. While you can probably horse it around to some extent, it gets tricky once you're at the finish sanding stage and need to set it up on the bench for more work.
  6. tomp

    Food! . Food! and Grub.

    Recipe for the week that I found on the Internet, something to use for that left-over chili other that over waffle fries with grated cheese on the top. Unfortunately (although there's an easy fix for that), we never have that much left over chili plus there's only the two of us so the recipe is too big and would have to be scaled back a lot (plus I'd have to buy a cast iron fry pan - although I don't see why an all-aluminum one wouldn't work). But, here it is, sounds good. ULTIMATE CHILI-STUFFED CORNBREAD.pdf
  7. tomp


    The Bondo has limited working time so you need to work in small batches. I found that the lid of a coffee can (or similar) made a good mixing surface as the dried material can be popped of by just flexing the lid. VOE use multiple lids and mixing sticks (I buy bags of "popsicle sticks" at a craft store which can be cleaned and reused) but, VOE here, don't use the same lid/mixer for consecutive batches as the residual catalyst on either will start the set-up process early and the open time will be greatly reduced.
  8. tomp

    Food! . Food! and Grub.

    Turned out that tonight was my night to cook so here we go...... Lasagna Stuffed Chicken is all the flavors you love from lasagna stuffed inside a chicken breast and it's smothered in cheesy, saucy goodness. What's not to love? Ingredients 2 chicken breasts 1 cup whole milk ricotta cheese 1 egg 3 teaspoons Italian seasoning, divided 2 cloves crushed garlic ½ teaspoon salt 2 cups shredded mozzarella, divided 1 cup marinara sauce Additional Salt and Pepper, to taste Instructions 1. Butterfly chicken breasts and place into a lightly greased baking dish. 2. In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese. 3. Spoon about ¼ cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close. 4. Drizzle remaining marinara sauce over chicken. Top with remaining mozzarella cheese. Sprinkle with remaining Italian seasoning and season with salt and pepper. 5. Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F. Comments - the amount of ricotta cheese is way more than needed IMHO - the amount of Italian seasoning is excessive, IMHO, a little overpowering so will go with 1 tsp mixed with the cheese and just a sprinkle on the top before cooking - maybe I did it wrong but I split the chicken breasts after cleaning and so wound up with a thick end, tapering to nothing at the other (like a fish fillet). Next time, I'll take the two breasts and use one of those metal mallets to pound it until it's uniform, and then use as top and bottom with the filling in between - just cut it in half before serving. - I used an "instant read" thermometer and called it quits at 165 °F in the thicker section, and the chicken was nicely cooked, but still moist. Definitely worth another iteration.
  9. tomp

    Food! . Food! and Grub.

    On the Smoked Sausage, Corn and Potato Chowder, we finished it up for lunch yesterday, really hit the spot on a cold, windy day. Thinner slices on the sausage would be good, we're thinking about trying a can of DelMonte Fiesta Corn (drained) instead of the frozen the next time - maybe a teeny bit more zing without going overboard? New recipe for this week is Lasagne Stuffed Chicken - report will follow.
  10. tomp

    Food! . Food! and Grub.

    Recipe for today Smoked Sausage, Corn and Potato Chowder INGREDIENTS 1 regular size package Eckrich® Skinless Smoked Sausage 1 tablespoon vegetable oil 1 large onion, coarsely chopped 2 cups 2% milk 2 cups (10 ounces) frozen ready to cook hash brown potatoes with peppers and onions (O’Brien style), thawed 1 can (14.5 ounces) creamed-style corn 1-1/2 cups frozen corn kernels 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup shredded sharp cheddar cheese (optional) 1/4 cup chopped chives or green onions PREPARATION 1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 5 minutes. Add milk, potatoes, sausage, creamed corn, corn kernels, salt and pepper. 2. Bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Ladle chowder into four shallow bowls; top with cheese if desired and chives. Nice and tasty but mellow, not spicy. I diagonal sliced the sausage in 3/8" - 1/2" thick slices, may go a little thinner next time. Recipe called for frozen corn - I feel that was kind of chewy so may try canned next time. Otherwise, quick, easy and filling.
  11. tomp

    Food! . Food! and Grub.

    Ate the soup yesterday after shoveling snow, really creamy, and great with fresh French bread. Some thoughts for next time - maybe eat it right after cooking next time and just reheat the leftovers. Out of the refrigerator, it looked like a bucket of left-over flour paste - boy was it thick, but more chicken stock took care of that. - try it with only the recommended 1 cup of noodles. - go with fine grated cheese rather than shredded which seemed to take for ever to melt into the soup. - needed a little more salt and pepper (a lot more pepper in my wife's case) but I'll stay with the recipe and just add to the bowl as needed.
  12. tomp

    Food! . Food! and Grub.

    Finally, the Christmas Turkey is gone. Creamy Turkey Noodle Soup 1/3 cup butter, cubed 1 medium carrot, shredded 1 celery rib, finely chopped 1/3 cup all-purpose flour 32 ozs. chicken broth 1/2 cup half-and-half cream 1/2 cup 2% milk 1 cup uncooked kluski or other egg noodles 2 cup cubed cooked turkey 1-1/2 cup shredded cheddar cheese 1/4 teaspoon salt, 1/4 teaspoon pepper - or to suit 1. In a large saucepan, heat butter over medium-high heat; sauté carrot and celery until tender, 3 - 5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1 - 2 minutes. 2. Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7 - 10 minutes, stirring occasionally. Add remaining ingredients; cook until turkey is heated through and cheese is melted. As always, I'll keep the soup in the refrigerator to "season" until tomorrow's dinner. I didn't add the cheese yet, will add that when the (whole) pot is reheated (on the stove, don't use the microwave until we're down to the last couple of bowls - we have a small microwave). Got the wife's seal of approval, she said that it tasted great, even without the cheese, so I may try adding just half of the amount initially and see how it tastes. I did add extra noodles - maybe another 1/2 cup or so - as the original amount looked kind of sparse.
  13. tomp

    Food! . Food! and Grub.

    Sorry, just realized - although I wanted to test the recipe first. Prime Rib and Barley Soup 4 or 5 Bone beef rib roast 4-8 oz. Leftover prime rib or other beef 1.5 Quarts water 1.5 Quarts beef broth 1 Onion, chopped 4 Cups chopped carrots 1 14.5 oz. can diced tomatoes salt to taste black pepper to taste 1 Tbsp dried parsley 4 Cups Yukon Gold potatoes, chopped into 1 inch cubes 1 Can green beans (or 1.5 cups chopped fresh green beans) 5 cloves garlic, chopped Red pepper flakes (optional to taste – careful, easy to overdo.) ½ Cup pearl barley Instructions 1. Put all ingredients except barley into a large pot (we use a ceramic cast iron pot) 2. Bring to a boil 3. Cover, reduce heat and cook over medium heat for 30 minutes 4. Add barley and cook for another 30 minutes or until barley is tender 5. Remove bones and meat from pot and let cool enough to handle 6. Remove meat from bones and chop all meat into bite size pieces - didn't have to chop the meat, it fell off the bone and I pulled it apart with two forks. 7. Return meat to pot 8. Serve - we let it sit in the refrigerator for a day and reheated. (we serve with rolls - we used French bread and butter) This was good, although I overdid the pepper a little - too much for me but my wife, who likes a lot of pepper, thought it had a good taste. The original recipe called for 1 TBsp of pepper, thinking that might have been a typo, although I drained the canned tomatoes and my wife said that the juice I drained of would have mellowed the pepper out. Maybe next time, a little more potatoes and a little less carrots (I think that too much carrots makes a dish sweet), maybe a little chopped celery. All in all, enough promise to give it another try - I would think thought that it doesn't have to be prime rib though
  14. tomp

    Food! . Food! and Grub.

    Very similar to a recipe that I've fixed several times, little tweaks each time. My DIL loves the recipe, fixes it for her grandkids when she's baby sitting. Tater Tot Casserole PREP TIME 10 MINS COOK TIME 50 MINS TOTAL TIME 1 HR Tater Tot Casserole is a quick and easy comfort food staple recipe all over the Midwest! This casserole is full of meat, veggies, soup, cheese, and topped with tater tots for a super satisfying meal! COURSE: MAIN COURSE CUISINE: AMERICAN SERVINGS: 8 AUTHOR: NICHOLE CLEVENGER Ingredients 32 Ounce Package Frozen Tater Tots 1 Pound Lean Ground Beef 1/2 White onion, Diced 1/2 Teaspoon Garlic Powder 1 Teaspoon Salt 1/2 Teaspoon Pepper 3 Teaspoons Worcestershire Sauce (Nancy added an extra ½ tsp) 1/3 Cup Sour Cream 1 can (10 ounces) Condensed Cheddar Cheese Soup 1 can (10 ounces) Cream of Chicken Soup (Nancy used Cream of Celery) 1 can (15.25 oz) corn drained 1 can (14.5 oz) green beans drained 2 Cups Shredded Cheddar Cheese Instructions 1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with non-stick cooking spray and set aside. 2. In a large skillet brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire sauce until the beef is no longer pink. Drain grease if necessary. 3. In a large bowl mix together the beef mixture with the sour cream, both cans of soup, corn, green beans, and 1 cup of the shredded cheese. 4. Spread the beef and soup mixture into the prepared pan. Top with an even layer of tater tots and bake in the preheated oven for 50 minutes, until tater tots are brown and the casserole is bubbling. 5. Top the casserole with the remaining shredded cheese and bake for 5 minutes longer until cheese is melted. We just had a (small) prime rib roast- it was on sale - and used the rack of bones to fix a pot of barley soup. It's in the refrigerator aging, probably going to be on the menu tomorrow. Soup is usually better when allowed to "age" overnight after cooking, but it tasted pretty good yesterday when I checked a spoonful to make sure that the barley was tender before taking it off the stove.
  15. tomp

    Joints question...

    Here's a nice video showing one man's method https://www.youtube.com/watch?v=dfXmFErs9J0 Paul Sellers also shows it in a video, but a part of doing something else and I can't find it at the moment.

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