I'm off for a trip to Zurich and then botanizing in the dolomite mountains of northern Italy. I'll be on my own for a few days and have decided to try some walking tours & will be sampling the chocolate & sweets while I'm there. :-)
Tammy, that is definitely a trip to remember, and bound to come with a lot of great stories - and we want to hear them!
We're having pork chops with a side of saffron rice tonight. I'm going to slice some of my "watermelon" radishes paper-thin and marinate them in a simple sweet-and-sour vinaigrette along with some cuke slices and onion, then crumble some feta on top. I'm also hoping to whip up a frozen banana pudding pie for dessert. Fingers crossed that my plans don't get waylaid.
Last night , corn on cob , pinto beans , cornbread , brussel sprouts, southern sweet , cole slaw ,boiled okra
tonight , tomato sandwiches and left over veggies . Maybe a grilled slice of chicken breast for the sandwich
Turkey meatballs in sauce over rice (''Spicy turkey meatballs' from Cooking Light about two decades ago LOL)
Used one of those in store "spend 25 and use this coupon for X" offers, as usual the 25 turned into $68- feeding five. Meat on the last sale date with coupons off, coupon for special flavor juice, sale on flavors of cereal can't get at Aldi, one jar Hellman's for 1.88. I went because of the Hellman's.
Started a pot of collards the other night still kind of tough- can they soften with two more hours of simmering?
You know why most people don't like collards (or other greens)? Cause they usually are eating "bitter" greens, that were picked too large, and too late. Fresh greens are best when the leaves are probably no longer than about 8-10" long. After that, and you're just asking for a puckered face, LOL! (Disclaimer: some people actually LIKE the bitterness of the larger greens, but cook them differently, too...)
One remedy for the bitterness is to add a bit of sugar to the pot while they're cooking. Just enough to cut the bitterness. A couple teaspoons should do, if the greens are just mildly bitter. If they're very bitter, you may need to add a bit more. But, add only enough sugar so you can barely detect it in your pot. Also, a couple splashes of apple cider vinegar will help change the bitterness to a "tang", much more palatable than the bitter aftertaste of tough greens...
Just please do NOT cook a pot of syrupy sweet greens. If you can taste the "sweet" of the sugar, you added too much. But, do try again...
I am on vacation. My dad was supposed to join me but had a problem with his foot. Sun I meet up with the group for the botanizing tour. 7 of us from my rock garden society chapter and 8 from UK plus the Swiss botanist as guide
The butter I made a week or so ago from frozen heavy cream has virtually NO milk solids in it. I melted some in a frying pan this morning, and there was no residue at all. It tastes wonderful too, and less salty than store butter. Whipping cream is really pricey so I'm not tempted to do this on a regular basis. I do have three small packets of herb butter that I made at the same time and froze. I'm hoarding it.
I actually don't really like the flavor of raw butter or cream. Drank raw milk for a view years than decided I was getting too much animal proteins. Now I just have my kefir smoothie and meat in small amounts a few times a week
Today I had an apple and a few handfuls of almonds for lunch and a cappuccino at an outdoor cafe later in the afternoon. I am enjoying this solo part of the trip more than I expected.
Tammy, traveling alone can be wonderful, nobody else's schedule, do what you like and go where you please. I'm so glad you didn't pass on the trip. I went to the UK in '76, as my DS and her DH were llving there at the time, and it was great. Spent a month, went to France and Italy via UK tours..best vacation ever!!
Tam, as to the flavor of raw milk or cream... I suspect it's likely a matter of terroir.
My sister has eaten fast foods (and industrial foods from the grocery store) with their chemically engineered flavors for so many years that she now finds real food rather bland, even with condiments.
I've made mayo off and on for years but it doesn't keep long. I'm just beginning to learn to make my own condiments, mainly those that can be lacto-fermented so they keep longer. I just came across a recipe for lacto-fermented mayo, along with a ketchup recipe on the same site. Mustard is a no-brainer even with the wide variety of mustards one can make. Salad dressings may be more of a challenge, but I'm pretty content with EVOO and my homemade herb vinegars.
The chive blossom vinegar I made last month is wonderful, and the currently-steeping Provenšal vinegar already makes me salivate just smelling it. It needs to steep another month. Making Raspberry vinegar will be next, assuming I get some raspberries from my canes this year... that bed is in great need of some TLC. A splash of raspberry vinegar on sautÚed veggies is outstanding.
I haven't tasted the half gallon of champagne vinegar I just got from Katz in California but the smell is wonderful. It should make great vinegars, or even alone with EVOO on a salad.
I'm hoping Costco has champagne vinegar so I can try the chive blossom. We let them come up all over at will because the blossoms are pretty and the leaves make a nice textural difference in the flower beds. I can probably find it elsewhere but that would be convenient.
Grew up on raw milk and home churned butter. Milk still taste odd to me, and I didn't like it at all as a child. I used to hold my nose and drink it all down at once. Drove my parents nuts.
Sheila, you can always put the chive blossoms in the cheap distilled white vinegar. It's better than nothing. I considered using my Bragg's ACV when I ran out of champagne vinegar, but was afraid the ACV would overwhelm the chive blossom flavor.
I jam-pack a quart mason jar full of blossoms and then fill with vinegar. That gives me about a pint when I strain the blossoms out after maybe 2 weeks or so. Be sure to cut off as much of the green stems as possible.
We had homemade pizza tonight, with garlic, broccoli, mushrooms, olives and mozzarella cheese. Very tasty! A roughly eleven-inch pizza is going to make two dinners for us; we were both stuffed after polishing off half of it. Then we had mixed fresh fruit for dessert.
I think I'd like homemade pizza if I could also make the crust.
I used to bake bread, and an occasional raft of biscotti and scones, but since I quit using the kitchen in my sister's part of the house in a fit of pique 2 years ago, I haven't baked anything that I cannot fit in my small tabletop oven. It does well with a potato or two, or a small clafouti.
This is just a tbsp of yeast, a pinch of sugar, a half cup of lukewarm water, maybe a teaspoon of salt, 1 1/2 cups of flour, and two tbsps of oil. Let the yeast and sugar begin to activate for a couple of minutes in warm water and then add the rest of the ingredients and knead briefly until fairly smooth and elastic. Then shape into a couple of small pizzas (ours were 11" in diameter.) It was very easy! We let them sit for a few minutes, prebaked them briefly for about five minutes, and then put the toppings on and baked them again for about ten or fifteen minutes in a 400 degree oven.
That sounds like a great combination, Tammy. Nice to have comfort at night after a strenuous day! My DH took a couple of courses on plants of the Pine Barrens, which included a lot of field trips, and really enjoyed it. The nice thing about plants is that they stay still, unlike birds and butterflies!
ack- wayyy out of practice with having people over for dinner. 8 adult size eaters. But I think baking a spiral ham is foolproof. with traditional macaroni salad, and crispy coleslaw ( peppers, onions, oil and vinegar dressing) ..is a good start. I can do the salads the night before. or the morning. I just don't like too much assembly while guests are here. Thanks for letting me think out loud. any suggestions?
Is this a 4th of July party? I'm very out of practice for hosting dinner parties myself, but your menu sounds easy-peasy. Eating inside, or on a patio/deck? What do you plan for a cold/cool dessert, and beverages?
My mother had some tall thin (and cheap) flutes. She's make some kind of red jello, poured into a pan so it was about an inch or less thick to jell, and cut it into cubes. She'd layer the cubes in the glasses with lemon meringue filling interspersed, and stick them in the fridge. Served with a dollop of whipped cream atop the parfait. Pretty, and cheap to make. Of course, cold watermelon is much easier!
I have to chide you a bit... but please don't be offended because it's become common usage everywhere these days. WHY do folks say they are having people over "for dinner" unless they are cannibals and plan to eat their friends as the dinner? My favorite aunt harped to me when I was much younger on that usage until I finally I learned to say I was having friends over "to dinner" and not "for dinner" LOL.
Darius, but wouldn't you say "over for a movie" or "over for bridge"? I agree that we don't want to "have our friends for dinner," but the addition of the word "over" seems to reduce the intimations of cannibalism!
We sometimes have raclette - we actually have a raclette, which is a special cooker for same. And speaking of fava beans I picked the last of them yesterday and I cooked them up with garlic, onions, olive oil and a few sprigs of fresh thyme and served them over pasta. Very good!
Excellent, we should have green beans in a week or ten days. Slow cold wet spring has slowed things down here. I couldn't find the Italian flat beans this year either. No matter, all the beds are full regardless, yesterday I pulled out all the radishes, some had split because of the heavy rains, but that left a big blank space in one bed. So I hit the garden center and picked up some tomatillos and Amish paste tomatos,and a couple of overgrown fennel. They looked happy to be out of their confining plastic pots.
This isn't breakfast, but I got a half bushel of oldish, soft peaches from my farm market buddy for free. I made peach jam and 13 small jars of habanero peach mustard. I froze two containers of the firmer peaches for cobbler or whathaveyou. DH is working late, so I'll probably have cheese, crackers and some fruit for dinner.
This will be my first year to try making mustards, probably starting with Laurel's Guinness mustard (at least I think it was her recipe). I can't open any of my gazillion recipes because they are all in MS Word format and my version of Office:Mac won't work with my newer OS. I wish someone would lend me a bootleg copy to use on my Mac until I have the $$ to buy a new version. I hate not being able to open any of my recipes, some collected over many years.
The California Katz champagne vinegar (Orleans Method) came and it smells and tastes lovely! However, it's too pricey to use to make herbal or fruit vinegars as gifts ($20/qt w/shipping) so I'm ordering a carton of 4 gallons of Regina champagne vinegar from a food service company. It's what I've used for years, and 4 gallons lasts a long time.
Today I'm starting some pomegranate vinegar, but that's about all that I can start for now, as I need lots of my canning jars for the peaches I'll get in SC next week. So far I've started raspberry, blackberry, Nanking cherry, chive blossom, ruby basil, and Provenšal vinegars. I hope to do more herb vinegars as my herbs grow this year.
I don't use a recipe, I'm one of "those" people. I cook some peaches until they're soft, add a handful of stemmed habaneros and just heat them up. Drain but reserve juice. Separately, I add about 3x the volume of peaches (or whatever) in mustard seed, and jst barely cover with vinegar. Dump this into the peaches and habaneros, and let it sit overnight. In the AM, I puree with a blender. I add peach juice or vinegar as needed for a thin texture, and correct seasoning with salt. I pour into jars and process.
Tonight's dinner is pretty simple - burgers and corn on the cob. But I have dog-eared a recent Southern Living magazine's recipe for tomato pies and a bacon-tomato pie is on my menu for this week. Fingers crossed that the husband likes it, because he and I are the only two in our family that will eat tomatoes. (Our children were not adopted, but sometimes we wonder...)
Tonight I selected beef goulash with spaetzle and red cabbage (here in northern Italy). I am so curious to see how it is. We had a wine tasting last night. All local grapes plus a cheese tasting with the reds. Was very good!
I thought goulash and spńtzle were Hungarian dishes, not your typical northern Italian dishes. I like spńtzle but haven't had it in a long time. The goulash I've had has been indifferent so I can't say I'm a fan.
Like most foods, I guess it has to be prepared right...
When I was in Italy we stayed in a small hotel and had the best food ever! My room must have been just over the kitchen so I could hear the loud discussions early in the morning. Also had the best champagne I ever tasted on a bus tour in Rome! The only thing I didn't care for was the lunch they packed for us (We took a bus tour every day courtesy of the Cosmo Travel Agency who booked our entire trip) They made sandswiches for us and the lunch meat all looked like head cheese. What fun, Tammy, I'm so glad you went.
I bought a bag of real wood charcoal in anticipation of using the grille today, but it's not likely with all the rain. I intended to buy some shrimp to grill but around here no one carries really big shrimp like 10-15 per pound.
I seldom use the grille to cook something for just me, as it takes a goodly amount of real charcoal for enough coals. I won't use briquettes or starter fluid because of all the chemicals; a charcoal chimney works fine to get the coals going.
We are not particularly skilled at grilling. I had a pork shoulder in the freezer so that was in the slow cooker all night. Corn on the cob. Due to braces and a jaw surgery, this is the first summer in about ten years that all my kids can eat corn on the cob.
Sally, I am not skilled at all; that's part of why I don't do it much. My oldest brother is an excellent griller, even does oysters on it.
I use the grill mostly in the fall to generate fruitwood cold smoke (through a long metal tube to a cardboard box) for homemade sausage, ham hocks, cheese, and whatever else suits my fancy at the moment.
One of our group brought American flags for the table today. I am in South Tirolia which was part of Austrai so there is a. Huge influence there on the menu. Tonight it's porcini pasta for the pasta course and wienersnitzel for the main (forgive my spelling)
We are at a wonderful little family owned hotel selected for the dining as mug as anything.
Definitely earned a good dinner! We hiked high in the mountains to see etritchium nana, which is endemic to the area and a spectacular little bun with blue flowers in peak bloom now.
Boston Baked Beans in the crock pot, macaroni salad, and potato salad from DD#1, DD#2 bringing buns, DGS bringing pulled pork, and I have about 30 drum sticks thawed to oven fry. Making BBQ sauce for those who want to dunk them DIL is bringing ice cream and cones. ExDGDIL is bringing unknown munchies. We never run short of food.
Perfidious, I should have made a pot of baked beans!
Tam, your trip sounds more delicious every day!
I shopped at 2 of my fav stores way up the highway today. Picked up some goodies for our trip to SC next week: Italian Castelvetrano olives (one of my two favorite olives), a hunk of Humbolt Fog cheese, and a delightful cracker I've recently discovered. It's labeled as a "torta" from Spain, hand-made with just EVOO, wheat flour and salt. I got a package of the sweet (NOT the cinnamon) and a pack of savory (rosemary and thyme). Both are good with cheese and Susan and I will pick up some cheese at Whole Foods in Winston-Salem when we meet up on Monday afternoon. http://www.inesrosalesusa.com/Pages/default.aspx
At the other store (World Market) I just got some very fresh ginger, green plantains, and Guava paste. Guava paste is difficult to find around here, apparently it's not a Mexican food item. I wanted more fresh veggie stuff but since I'll be away for a few days, half would just go to waste.
What fun to be able to stock up on good items, Darius!
We are having the usual hot dogs and hamburgers with baked beans and salad, but then my DS decided to bring ready-to-eat shrimp and crab claws, as well as six softshell crabs that need cooking. I told him if he wanted to bring them he was in charge of their preparation; I have enough to do! Not that I don't like softshells, but it makes it hectic in the kitchen when I have to juggle too many plates in the air at once!
Recently addicted to pita chips here.
Wow, our dinner was delicious. Next stop blueberry pie, our own berries, first year I have enough to make SEVERAL ,pies if I chose to. Good thing because poor sweet DD (19 yr old) dropped the first one as she got it out of the oven...
I guess my better attention to the blueberries for the last couple years, and this springs ample rain, have given me surprisingly better results, But I can't explain why the birds haven't wiped them out like they usually do.
Do you, and or how do you, use bacon grease or chicken fat for cooking ? I can save both but then don't really know when using them would work, and not taste oddly bacony or chicken y.
Sally, the birds haven't wiped out my Nanking cherries like they usually do, either. As a rule the cherries are almost ready one day and then stripped clean the next day, before I can pick any. It makes me nervous this year about the bird population.
I save bacon fat (from bacon I cure myself) and use it for almost anything except pastry. For that, I use lard I have rendered that's not flavored like the bacon is. I'd like to save chicken fat (schmaltz, which is either chicken or goose fat) but the chickens I get from a local organic farmer are young and have very little fat.
I'm throwing all my loose change in a big jar, hoping to have enough to buy a gallon of duck fat by Christmas. Or maybe goose fat.
The owner of the hotel put out "American" items in honor of the holiday. We found buffalo wings and meatballs with the antipasti a d watermelon and something like brownies with the dessert. They were all quite pleased with themselves, which made it all better than in really was
Between you and Leslie, I may need to learn to make pizza. I have the goat cheese, salads and herbs mostly down pat.
Man, what I'd give for a good fresh tomato!
Ours locally won't be ready for another month, and mine this year may never be ready. I'm hoping to find some good heirloom tomatoes on the trip to SC next week since their season is earlier than here.
Tam, I agree... building memories that last a long time!
The only things I remember from our Howard Johnson stops when traveling as a kid are fried clams and pistachio ice cream. I doubt I'd like either today. Even the fried clams I had along the seashore in Maine a few years back were like rubber bands.
What is the texture of the fudge inside? I like moist, rich cake, but dislike goopy wet dough texture.
I am cooking corned beef for dinner tomorrow and I loathe plain boiled potatoes. Will a gallette with parsley and green onions go okay with corned beef? I am going to do a raw cabbage slaw instead of boiled cabbage, too. Totally untraditional.
Yes Darius that is the recipe- the only adaptation I see being that it calls for 5/8 of tsp salt instead of mine 1/4 tsp. Who ever heard of using 5/8 tsp of anything? I got it out of her Bakewise book.
We may have overbaked it. THe inside was very moist but short of the melted center Shirley described. Still quite yummy. And it refused to release from the pan. So its kind of chunky too.
Celene you might love the chocolate cake made with box of devils food, box of choc pudding mix, some sour cream maybe... my sister and I made one circa 1975 and its very yummy. Your menu sounds like a great improvement on boiled potatos and cabbage.
I have a really easy chocolate cake recipe that I like, it's from the King Arthur website, I was curious about this cake texture, I've seen the recipe. The KA recipe is my husband's favorite birthday cake, frosted with seven minute frosting.
I'm baking through recipes in Scientifically Sweet right now. Some of them are great.
Once we were visiting friends and brought along our labradoodle, who was still a pup at the time. We were standing by their kitchen counter talking and all of a sudden we noticed that right under our noses she had somehow gotten the entire piece of smoked salmon, which had been out on a plate on the counter with some crackers and cheese, onto the floor and was starting to eat it! We picked it up, brushed it off, and finished it ourselves. She wasn't very welcome there after that!
We are home after being away most of the past two months. Of course the master bath toilet leaked all over the floor with the first flush so that set the schedule for the day. I discovered much of the Reidel crystal barware, olive wood spreaders and hand painted dishes in the dishwasher. I left a note not to touch my knives and set out a few substitutes but forgot about the rest of the kitchen. Better instructions on my part next time since I don't share my kitchen well at all.
We came north to south this trip and stopped to check in at Maypop, then on to the city. I picked beans and herbs for dinner tonight. We ran around re-stocking the house today. Will be making pan fried talapia crusted with panko and parmesan, grilled asparagus and an antipasti salad.
Welcome back, Laurel. I know it's not much consolation, but at least the toilet didn't leak the whole time you were gone, right?
If I can squeeze in a quick store run, tonight is grilled shrimp and salmon, with a side of zucchini-corn pancakes and fresh melon. Then I need to get busy grating and baking the rest of the zucchini that ballooned up with last week's rain. Eek. I have multiple bread and cake recipes ready to try and a couple family members who can take them to work and share the love and calories.
I think I'm also going to experiment with zucchini parmesan this week. Just like eggplant parm, but with zucchini slices instead. Fingers crossed.
Welcome home, Laurel and Tammy.
Tonight is sliced pork roast, mashed potatoes and gravy (crockpot time), and this morning's picking of green beans. Planted a new variety "Jade" they seem to be prolific and a long, narrow bean. Will know more later, first planting was a big failure (rabbits??) so we are just starting to get a decent picking. Don't know about the rest of the garden, such a funny hot/cold planting season, lots of basil, but tomatoes are setting on slowly, but not looking like we'll be doing much canning, okra plants are finally coming on strong since summer temps have arrived in Kansas, a couple of eggplant starting to look promising, replant of beets showing up, all in all a strange year.Even our Farmer's Market has been puny, so I know it is not just us.
Thanks for the welcome home. Good point about the toilet not leaking the entire absence, Terry. It was enough that we returned from the Miami trip and were out of power for four days then the next thing we know we were off to D.C..
We have a new family member. He joined us June 27th, three days before my birthday. We were there for the whole journey and I was able to care for her as she labored mostly at home. We are smitten and missing them. They are planning to join us in about a week for an extended maternity/paternity stay. Talking about relocating here next year. From my keyboard taps to heaven.
Sallyg, I have become very familiar with Naval Bagels in your 'hood.
Eden's, our garden is on a wonky schedule too. We were picking cherry tomatoes the third week in June last year. Not even turners yet. BTW, the name was supposed to be Eden if DB (would that be right for dear baby?) had been a girl. Hope this boy loves veggie gardening and cooking. :)
We are having a garden veggie dinner. Salad with thinned beet greens and parsley topped with eggs, pickled beets and feta. SO is grilling corn topped Solo cup freezer pesto to which I'll add a knob of butter, zucchini fritters with remoulade and more grilled asparagus.
Maybe it's your router, Sally, and not the computer? They can be pretty short lived especially if you leave them on. I'm no computer expert but it seems the guy in charge of tech here is replacing routers all the time. He always leaves them on. Guess he needs (just one more reason) to have a fit. Keeps him seemingly mellow when allowed out in public.
Yes, GG, there was a lobster boil. 42 live Maine lobsters were delivered Saturday morning.
Started the boil about 8PM, but it took over an hour to heat 80+ gallons to a boil - cooked them all - so feasting began about 10:30. We had lots of veggies in the pot, too - potatoes, corn, mushrooms, artichokes, radishes, carrots, and asparagus.
Many of the guests were already full - some of my fried catfish & fries - some smoked chicken - toothpick kabobs of pepperjack/salami/thin cut steak/sausage - and of course beverages - soft and adult. DGD had made her famous cookies, some guests supplied gumbo, beans & rice, spaghetti sauce, brownies, chips, fruit cups, etc.
Went back Sunday after 12:00 to assist with the cleanup - DS was cracking and cleaning the remaining lobster. Said the last group quit at 4AM.
Despite my hopes that the day long hikes would compensate for the delicious foods of Italy, I found that I have put on a few pounds. So I'm back to lean eating. Made up a pseudo stir-fry with mushrooms, onion, red pepper, garden squash & chicken with a little pesto from the freezer/last year served over a little barley. Was quite good.
We're gonna have omelets for dinner tonight I think. I have a big pot of chicken noodle soup in the works for my Dad. Its one of last year's roosters. The stock is cooked & ready to skim (off the fat) and the carcass is picked over and so its just the veggies & noodles and then assembly.
Heaven is a fully functional (and beautiful & new) kitchen!
Tickled for you Tammy .
Wish someone would throw a feast like that my way ,Bubba .
Laurel , got a new router the last time before . It was out about 10 days that time . This last time ,(about two weeks later ) ,I just turned it on and it sat there with it's tongue stuck out at me .I have a security pkg. that I call them and they either fix it or send a tech out to do it . Best monthly fee I ever spent.
G G , I want to go out with Wanda's friend in the swamp and get an alligator for the freezer .And sight see . Missed her this last weekend .
Digger, When you said router, I thought you were getting into woodworking, too - LOL.
GG - all of the lobster is gone. But since we now know a great supplier we will be doing it again - just do not have a schedule yet. The packaging was great - each lobster was in its own cardboard cubby-hole, iced down and then the "blue-ice" packets on top. The intermediate container was a foam insulated box, inside a heavy duty cardboard box.
Shipping was almost as much as the lobster themselves.
Oven roasted the veggies with some TX olive oil, and made some cheddar stuffed, bacon wrapped jalapeno halves to go with them. Opened a bottle of wine and had a great meal.
We had left overs but I was able to make a huge pot of chicken noodle soup with a ton of veggies, mushrooms and barley (gotta pack in a lot of nutrition) for my dad & step mother. Did I mention how much I am enjoying cooking again? lol
I'd rather open a few extra drawers to find something than to unpile a ton of stuff to get the one item I'm looking for any day! I have a lot of drawers and I'm getting more used to where stuff is... but I really haven't had a lot of time in the new kitchen yet. And still have a box or two of stuff to unpack (mostly the pretties you set out for display or use 1-2x a year). I also need to buy a new dining room table as we decided to use the old one in a breakfast area (really more to play cards or games near the new beverage area.) I'm going to get it at a place that makes fabulous tables from old wood - they have planks 2-3' wide & 2" thick to make some beautiful farm tables. :-)
I'm going to have to work a few more years after all this spending!
So happy for you in your new kitchen at last, Tam, and the new table sounds like it will be amazing. SO built our Atlanta dining room table from old 2x dimensional planks. It's actually two sections on two bases with the planks going in opposite directions. There is even a knot hole going through one of the planks so you can see the floor. He was going to trim that board but the shape of the hole is so interesting and the bark is still in it so I voted for it to stay. My vote counts as two. :) A local iron artisan made a set of vase-shaped bases to go with the tops.
We had grilled wild sockeye on grilled tortas with a salad last night. I made a spicy remoulade to top our fish sandwiches. So good it is still on my mind.
I've had pollo en jocon (a chicken in tomatillo salsa stew) in the freezer. Thinking it would be easy and good thickened with home canned white beans as part of a tortilla filling for tonight. Now back to the soggy, humid garden.
Tam, I'll try to post pics of our table. We are still so upside down and the kids are coming next weekend. We've spent the week at Maypop. Would like to say a lot of garden work was accomplished but the rain has hardly let up more than a few hours. In retrospect rice, water chestnuts and cress might have been the best crops for this year. Even the water loving brassicas are drowning. The low light and excessive water is making for spindly tomatoes even though the garden is on a very well drained hillside.
We are doing a one dish veggie dinner tonight. There were beautiful Romano beans as well as zucchini and yellow squash in the garden this morning. Also have pesto and slow roasted tomatoes in the freezer from last year along with store bought onions and mushrooms. Will cast iron skillet roast the veggies individually in garlic and olive oil, boil linguine and toss the veggies and pesto with the linguine and then top with pecorino and toasted walnuts.
I've been lax about suppers since I came home sick after getting SC peaches (and plum tomatoes) last week. I do have all the plum tomatoes roasted with onions, garlic, herbs, and thrn canned, and have cut out the bad spots in a several of the peaches, skinned and sliced them and put in the fridge in some fresh lemon juice. I think I have enough for 2 cobblers, and now the remaining unprocessed peaches fit in the fridge.
2 of my brothers (and a teenage great nephew) will be here late tonight or tomorrow for a couple of days, so I'll make a peach cobbler.
Most of the remaining peaches will become peach chutneys, both sweet and savory. I hope to eat several peaches fresh!
My neighbor just gave me some beets from his garden. Tomorrow I will roast them in foil with EVOO and a touch of salt. Roasting them makes them SO sweet! If he gives me more, I'll pickle them and then make beet-juice pickled eggs.
SusanKC, do you still read these threads? I'd like to know where you bought the Verjus you spoke of using so much last year.
I never liked beets much until I had roasted beets. My family liked Harvard beets, which are too sweet and icky and the texture was too soft and mushy for me. Now I roast beets and serve them over romaine and spring greens (you need the romaine for structure), candied pecans, goat cheese and balsamic. I can embarrass myself eating so much of that salad.
My DS planned the dinner as I work 1-9 pm on Mondays. Delicious quiche! One broccoli-bacon-spinach, the other broccoli-onion -- mushroom-spinach. Which my husband actually made as DS instructed him over the phone, while on a loo oo oong (60 mi) bike ride.
I love spanokopita and Greek food altogether. We went to a diner in Maryland a few weeks ago that was supposed to be very authentic, aka where local ethnic Greeks eat, and it was a huge disappointment.
When I was a little girl my dad would make mashed potatoes in beet juice so they would be pink. Such a great dad but I've never liked that color. Recollections of my dad in the kitchen are becoming frequent. Though he specialized in the brought a sense of humor to the stove. Sally (Digger) brought a down home pickled beet salad to our RU. So good! I did a riff on her salad leftovers, adding our garden beets and Greek yogurt to my pickling mix. We have enjoyed the leftover beet juice pickle as a salad dressing.
There's a hunk of formerly frozen strata in an ancient toaster oven and I made our usual huge salad. Tonight's version has feta, grilled corn, hard boiled eggs, garden kohlrabi, parsley, cukes, carrots, pickled tomatoes from last summer and a variety of store bought greens.
Tonight was spaghetti w/meat sauce (using up previous years' tomatoes) fresh sweet corn and green beans. We've picked a few tomatoes, eggplant, peppers, onions and green beans and the okra is getting there. It's not going to be a banner year but we will enjoy whatever fresh veggies the garden offers. Made Pennzers "Boursin Cheese" with mostly fresh herbs from the garden today. Very good recipe. Laurel, glad to see you back and posting, we missed your input.
Tammy, still waiting for kitchen photos, it has to be an enjoyable time for you, sounds like your trip was wonderful.
That looks wonderful Tammy. Enjoy. From this end it didn't seem to take too long...but I'm sure you are glad it's over and you can enjoy it Will this bring on a cooking marathon??.
It hit 92* here but it cooled down a little here when the sun hit the horizon so I picked and filled a 14" basket with green beans and topped it off with a good amount of sugar snaps. I put them in the frig and will snap them and freeze them tomorrow. Dh is pitting another gallon of cherries, and I just took the ones I froze on a cookie sheet yesterday and put four cups in vac bags for pies. Or?? When he's done, I'll freeze the ones he's working on and bag them tomorrow. I will have do some rearranging in the freezers for all this excess. We've used up almost all of last years tomatos. Or else I'd be making soup.
Clipped off my garlic scapes and popped them in a baggie, may make some pesto tomorrow, with pine nuts and basil.
There weren't enough walls to put up more upper cabinets or
I wouldn't have had so many lower ones. The kitchen is built
in the middle of a very open space. Dining room on one side
and living room on the other. I couldn't find a better place for it
after many many many hours of exploration with an architecture
CAD program and consultation with two kitchen design places.
I have appliances on much of the wall space I do have. And yes - I
have to admit I am loving all that counter space. The design was
just amazingly complex and required that we rework a lot of the
first floor but I think we got it right. I just hope I live long & healthy
enough for all this to pay off!
Can't wait to have a big dinner party - its just perfect for entertaining.
Tam, paying off the kitchen reno will be a motivator for many healthy meals. Mazel tov!
Happy birthday, Bubba. How are you going to top that lobsterfest?
Thanks for the welcome, Edens. Your garden sounds way ahead of ours. Do you start tomatoes, peppers and eggplants from seed or buy plants?
Tonight's dinner plan is grilled spicy burgers topped with Cabot cheddar on slims. That's if the weather cooperates. When it hasn't rained all day it has rained all afternoon/evening. I'll make a cast iron saute mix of brussels sprouts, Romano beans, yellow squash, zucchini and onions. Some will be a side dish with the burgers and the rest will become fodder for a weekend pasta salad.
I have been invited here by Darius. Hope you will let me stay awhile.
My name is Nancy and I am a retired executive chef. The operative work here is retired, for I no longer cook the way I used to and dH and I are trying to lose some extra baggage. I am 72 years young and have 3 children.
Hi, Hap. Welcome to our thread! So have you hung up your pots and pans and gone for easy dinners, or are you still playing foodie for the two of you?
We went out for dinner last night and had Lamb Parnassos with artichokes and avgolemono sauce. Tonight I might do something easy with some salmon I bought last week, forgetting that we still had smoked shad to finish!
Hi , Hap . I'm not a cooker , but an eater . I'd like to eat at everyone's table on here .If they let me lurk , then you'll be a welcome addition .
On the pickled beets , Laurel , I save the juice to sip on , or dye onions for salads .
I'm making this tomorrow, IF I can get some shrimp. It's an Anson Mills recipe for quick pickled shrimp. Usually an appetizer, but it's so hot outside that it may be all I want to eat. http://ansonmills.com/recipes/494
Love pickled shrimp (though I say that for almost every food mentioned here). Twelve pounds of shrimp plus veggies went in to the down home pickled shrimp served for daughter's wedding weekend last July. Mine has whole pepper corns and hot peppers for heat and sliced red pepper for sweet. Lots of paper thin lemon slices, onions and whole garlic cloves that will pickle and can be eaten later. We had cucumbers coming in like crazy at that time so I added those in too. No curry or celery seed. Perfect with a rustic, crusty garlic loaf and cheese.
The weather is holding. We should be able to grill.
I have frozen lamb chops I need to thaw and cook (thanks to Leslie's notation of eating lamb chops, which I forgot I had), plus I have mussels and a rabbit frozen.
I took a big basket of food to my neighbor down the street this morning. I dropped a bundle on healthy foods (fresh fruits, lots of salad stuff, fresh salsa, and 3# chicken salad) for the visit of my brothers, and they didn't eat a thing other than drink lots of the bottled water. Way too much still in the fridge for just me so I shared it. (My great nephew who is now 14 did put a small dent in the strawberries, sweet cherries and grapes).
Instead, my brothers dropped $70 just for one night's dinner at KFC, 3-4 chicken buckets with many extra sides and a bag full of fried dough with a sugar topping. No wonder they are both very overweight. I opted out of Pizza Hut with them last night, and they left this morning for coastal NC.
I see someone started another thread on dinner menus because we chat too much. In my mind, dinner needs shared conversation, not just recipes.
Terry knows about it; there are several threads discussing it. I don't think the techs know what happened but they're working on it. I'm just riding it out.
Tonight we had shrimp in a butter/olive oil/garlic sauce over pasta with a salad. Not too exciting but very tasty. Oh, but for dessert we had homemade eggnog ice cream. We got DH a Secura ice cream maker for Father's Day; it has a compressor so you don't have to pre-chill anything - just plug the machine in about fifteen minutes before you plan to add the custard so it gets good and cold. And then the paddles and the cold do the rest. I got him David Lebovitz's book on ice cream to go with it, and we've tried two flavors so far - one twice, the second time with mostly vegan ingredients for our summer guest. She decided that she doesn't mind eating eggs from our chickens because they're free range and very happy hens.
Thought it was an eye test. I think I passed. Really, they will eventually figure it out. I love the new look and don't expect genius at work every step of the way. I can barely negotiate the site as it is. Doesn't take much outside the kitchen or garden or emergency room to baffle me.
I'm so loving every moment in my kitchen. Tonight I cooked up our bush beans in one pot and pole beans in another and we had a taste test. Both were 5 star according to my very picky DH. Last year I grew rattlesnake pole beans and he didn't like them. This year, Kentucky Blue Pole beans. Bush beans were Blue Jays - which we both liked for green beans & for dried beans/soup beans.
OK - so we have wild caught alaskan salmon w/dilled mayo and fresh green beans for dinner.
And for the record - I think the dinner conversation is just as important as (or more important than) the dinner menu. :-)
You made my heart jump for joy when you mentioned Wegmans, aka Meggy Weggies. I am from Rochester, NY and that was my favorite store. I see that they are creeping down the states and I hope that they get here before I croak.
I like my farm stands and farmers markets. :-) Seriously - Wegmans is pretty far from me and is always a mob scene. When they came to town, the other groceries in the area upgraded and now we have pretty good options for the staples. Wegmans still has a better cheese/meats/breads counters I think. But I don't buy many of those. I go to Whole Foods when I go to Ca on business but I don't think there's one even an hour from me here.
But there is a farmer who has a small store and greenhouse just 2mi down the road. They sell fabulous produce (their own & from Lancaster County). And there are always farmers who pull up produce to sell along the main road during summer. Trade offs...
The problem with farm stands is that they're local but usually not organic, and if I have to choose I go organic every time. We have two good farm stands within a mile of our home, and I do get corn there, but when I get the non-organic apples they burn my lips!
Celene... your Asian store had FRESH LYCHEE? Be still my heart. I had a friend down in Redlands (Laurel knows where that is) who raised them. The canned ones are okay, but not comparable to fresh!
I've enjoyed looking at Low Country seafood recipes yesterday and today. I think I could eat my weight in fresh shrimp or blue crabs, but I haven't had any fresh-caught fish other than trout in years. What's in the stores today is often farm-raised on GMO grains, and not quite-so-fresh or frozen first anyway.
I found a recipe for Limpin' Susan, said to be a cousin to Hoppin' John. I'd try it if I could learn to like okra.
GG - I know what you mean about organic. I don't get the apples from the roadside (except Ginger gold. I can't get those at the grocery). Many local growers don't use a lot of pesticides / herbicides (if any at all) so its a good option for most. I know two local farms that are certified organic. So far - no GMO corn so I don't worry about buying corn but that is changing isn't it!
I'm like Leslie and prefer organic. It's generally not more nutritious, unless you find a farmer really dedicated to increasing Brix in what they grow, but at least organics have no pesticide/herbicide residues. My system reacts badly to those.
Everything I grow is organic, and I've been working to increase the Brix in my veggies for 5-6 years. I'm making some headway, but it takes a long time to improve soil enough to increase the Brix in fruits and vegetables.
Used to be just a measurement of sugar in wine grapes but then they found it also measures nutritional values of any fruits and vegetables. You can even measure the Brix in plant leaves before they fruit so you can know if they need amending.
Hi, Happy/Nancy. Can't wait to hear your story and read what's for dinner at your place. Is your professional history based in S. FL? I grew up there with food professional parents and have a home in North Miami Beach.
We are refrigerator raiders tonight. So far snacked on a split tuna wrap and leftover pollo con papas. I might make a couple of wraps from leftover pork roast, salsa, cheese, Greek yogurt and salad items.
I thought I'd have lamb chops tonight but I have such an array of fresh fruits and salad stuff I brought for my brothers' visit, none of which they ate. I already took half to a neighbor but I'd hate for the rest to go to waste if I don't eat it.
Laurel, I wish I ate such well-balanced meals as you do, or as Leslie does. Cooking for one, I get stuck in a rut.
Darius, cooking for any number can leave us in a rut. My suggestion is to look at what's in front of you and imagine what you have rather than think about what's missing. It's like painting or gardening. Just fill in the empty space.
Did I say we planted a new peach tree, a Hale's Haven semi-dwarf, in honor of our newest family member? It's a Jewish tradition to plant a tree for occasions both happy and sad. Well, we planted the peach tree to honor his birth and then purchased a Keiffer pear to plant in honor of his brit milah (bris). We had to cut a pear tree this past winter. All bases are now covered. We hope to plant the pear this coming week. It will only have a wild pear as a pollinator but that should be okay.
Last night I made corn beef and cabbage with potatoes and carrots. It was yummy and I have enough for supper tonight. Yippeeee.
Laural, here it goes... I was a late bloomer for I didn't start culinary school until I was 50 an it became a new way of life for me. AFter that the school hired me as an instructor and was there for three more years. The I became the exec at our one and only soup kitchen and finally got my certification from the ACF (American cuinary Federation) as an Executive Chef. I was there for 8 years and learned more about like than I cared to know!
Then I went to ARC, another charity, which has programs for the mentally, physically an mentally challenged. I started up their kitchen ordering all necessary small wares and then started with a training program for the clients. We had a small restaurant for the staff and clients. I was 63 when I got there and promised to stay till they got a replacement for me. I too them 2 years and then I retired.
That's my story and I'm sticking to it.
Thanks for asking.
Hap - I love 2nd and 3rd act stories! I'm in my 2nd act and hope to move on to the my third in a few years. Probably something in the non-profit sector and probably something in the non-paid sector. :-)
I've spent the morning vacuum packing blueberries! I just open a cabinet, pull out the vacuum sealer & bags, set it on the counter (no shuffling of anything) and go.
I still have frozen peaches from last year in the freezer . Have bought some over ripe ones twice so far this year and have five trays full in the dehydrator . Dried three trays last week . Need more peaches to dry and share with my son . He takes a trail mix for snacks to work each day and the peaches will be welcome .
We helped my D H's son put fence and rail around his front porch today so his dogs could enjoy the porch while he works in the yard . They made a run for another 2x4 and brought home Chicken sandwiches for lunch . Still not hungry so grilled bagels with Nutella for late night snack .
I'm getting hungry for chicken veggy soup .Guess that's a good crock pot dish for tomorrow nite .
Daughter, hub and new babe are coming from D.C. to Maypop for an extended stay. We will meet them at the cottage with dogs and food in tow. I made a grilled veggie and bow tie pasta salad (my new thing with lots of veggies and just a little pasta) and an antipasti platter. SO will grill chicken sausages. We have watermelon and German shortbread for dessert.
Hap, thanks for sharing. It's a good story to stick to.
Awwww... I'm so happy for you Laurel. You'll all enjoy the time together. It will give the new parents a little relief from the care of the new baby while you all enjoy time & wonderful food together.
We stopped by a mennonite organic farm yesterday. I picked up a few sweet peppers a red cabbage and a muskmelon. I'm working on using up the roasted tomato sauce from last year so will use it with the cabbage.
Last night I roasted the few beets my neighbor gave me; they will be sliced to go in salads, mostly. Roasted beets are SO sweet! I bought 5 bunches of small beets yesterday at the farmer's market, and will roast and pickle them today. Half will be lacto-fermented, and half as regular vinegar pickles.
I'm looking forward to a sautÚ of beet greens tonight! Only about half the greens were small enough to be tender, but they will be delicious with lamb chops and a baked potato.
I bought ONE heirloom tomato at the farmer's market, $2.00! I'm drooling at the thought of a BLT sandwich for lunch.
Tam, melons don't grow well here, or are fairly tasteless if they do grow. Susan bought 2 sweet-smelling cantaloupes in SC last week when we got peaches. Kicking myself for not buying a couple of them too.
I should have picked up a bag of Vidalia onions, too. They are around $1.50/pound here, and I can go through a big bag easily when I'm canning.
Some fabulous melons are grown in Lancaster County Pa! And I always buy them by the smell. I was worried all the rain earlier would make them watery but the first I've had was good. I suspect they will be better in the next week since its been drier.
Darius - a friend of mine is giving me lacto fermented garlic as a thank you for the produce I share from my garden. She says it mellows the bite of raw so its delicious raw (which obviously is better than cooked, health-wise)
Planning my menu this week...I am going to try making a curried potato salad with some added steamed cauliflower and fresh green peas to make it lower in calories and more...Indian. Nothing like making stuff up as you go along?
Tam, I lacto-ferment many things, never thought about garlic. Please let me know how you like it?
I have a head of cauliflower in the refrigerator, and plan to make 'cauliflower rice' with it. I'm trying to get away from high-carb foods. I have some brassicas in a raised bed but something (groundhog?) keeps eating the leaves so I don't have any expectations of produce.
OK I have to admit I ate an entire head of cauliflower for dinner last night. I tossed pcs in olive oil, roasted 'til golden browned, squeezed fresh lime juice and was unable to resist eating it all. No carbs and it was delicious. :-)
Now I'm gonna have to work on the green beans. Got a huge pile washed. I think I'll make a pseudo-pasta dish with summer squash, grean beans, carmelized onions and just a little pasta. OH I also picked the first speghetti squash from the garden today. And the harvest season begins...
Making a menu ahead...yus gots to be kidding. Planning ahead for me is having something on my mind by 2pm. Then it's a dash to the finish.
But if you could see my DH an myself, you would think that we shouldn't eat at all.
then I plan a meal and he says, not tonight,,,how about ?????? UGH.
Take that in fact for today. I planned a nice pot roast meal...no I want hamburgs. So that was the end of my good intension.
I envy you all for your gardens lush with veggies. With all the critters that I have here I wouldn't even think about feeding them. (Iguana, possums, raccoons, slugs, just to name a few. It would be a lost cause. Plus, I would not know where to put them in my jungle. I wanted to plant some marigolds this summer but I could't figure out where I would have room. LOL
We're enjoying all the fresh sugar peas, and the green beans but there are days when I'd just as soon pass. I have both full size freezers crammed to the doors so we may just have to eat our way through the rest of what comes...and the tomatos haven't even started yet. I picked one, the size of a ping pong ball, which is the proper size for the type but it's still hard.
I like the big mix of lots of fresh veggies with just a little pasta so there's some "tooth" and it does a good job of filling you up. I can do without meat most of the time but DH likes to have it.
Tam, I still have 2 butternuts from last year, and 2 yellow acorns. Hard to believe they haven't gone bad yet in storage. The biggest acorn is bigger than any I've ever seen in my life, and I WILL save seeds.
I grew a few spaghetti squash last year, saved the seeds and planted them but my sister's yard man got them before they grew much. So far, I've harvested just a pitiful small handful of beans but the bean area growth looks encouraging.
I wish I could grow brassicas, but something here apparently loves them as much as I do.
Darius, we have been doing low carb for a while now, and I lost about 20 pounds in about 6 months. I love it! I don't ever feel hungry, because most of the stuff I am eating is so filling, and doesn't just disappear on me quickly like the high carb stuff.
I went on a mostly Paleo diet about 2 years ago, lost quite a few pounds and felt really great, but I succumbed back to bad eating habits about a year ago. My shame, but I'm trying to get back to low carb.
I try to eat winter squash and sweet potatoes in place of the high-glycemc white potatoes but every now and then I crave a baked potato with sour cream and chives. The sour cream is no problem on a Paleo diet, just the potato.
Dr. Davis' book "Wheat Belly" is a real eye opener about how our wheat has changed since around 1950, and what the "new" wheat (but not GMO wheat) does to our systems.
I really didn't realize how much of what I ate was carbs, until I started trying to count them. Since I started this about a year ago, I have had no ulcers in my mouth, when I normally had them on a regular basis, and only a very few of my "usual" migraines. I am amazed! And I do slip up some too, but I really do try hard to stick to the low carb stuff. We do butternut squash and acorn squash in place of potatoes, and spaghetti squash in place of pasta. It hasn't been as hard as I thought it would.
I have half (about 5#) of the organic chicken feet my chicken man gave me Saturday now simmering with onions, carrots, celery, bay leaves, a few sprigs of fresh thyme and some peppercorns. Last night I parboiled them so I could skin and de-claw them. What a PITA. I usually buy them already prepped at the Asian store in Blacksburg, but those are never organic.
When I get around to the 2nd half (now frozen), I'll simmer them Asian style with fresh ginger, star anise, garlic and cayenne. I'll add some fresh lemongrass if I can find any.
I know most folks think chicken feet are nasty bits, but when cooked down the broth is jelly-like and full of glucosamine and chrondriton. I mix a bit into my homemade chicken stock for body and added nutrition.
I cannot believe how much chicken stock I go through every year, and it seems my stores of homemade stock are never enough. I refuse to buy the junk stock in the grocery stores, so I'll have to make a big effort to make more this year as long as I can get local organic (and expensive) chickens or pieces-parts.
Leslie, do you make stock from duck or goose carcasses? If so, how is it?
I had planned a big ticket expenditure this Fall for a large bucket of either duck fat or goose fat. However, a planned Fall trip with another DG friend to the NC/SC coast to stock up on seafood will empty my pockets.
Darius, I don't make stock much. If I have a chicken carcass I sometimes use it to make chicken soup, but then we just eat the soup for a meal rather than saving it for another time. When I have duck or goose carcasses I make rillettes with them. Yum!
I had fresh green beans and pattypan squash that I steamed. Had some mornay sauce left over from a prior meal , so that went well with them. Steak was tough, and will be either soup or stew in it's next incarnation.
Darius, I totally respect your chicken feet but I can't bring myself to do it. Why do you skin and declaw them- I mean other than not having to look at those claws in something you'll eventually eat.
But yes I do always cook bones for broth- adds so much to the soup.
Gawd- worked tonight and had a can of Progresso...So watery! I can't stand canned soup anymore.
Sally, removing the skin (and talons) is just so more of the nutrients leach out. I NEVER eat the feet although some cultures do. Blech! I just strain it all, and process it in my pressure canner.
Supper was a take-off on my mother's fall-back recipe of tuna-noodle casserole when she was working as a waitress when we were kids. I cooked some angel hair pasta, added half a pound of sautÚed shrimp and a can of mushroom soup.
I probably haven't bought more than 2-3 cans of soup in years, hate it as much as Sally does, but just happened to find one in my sister's pantry.
I make a pretty good pot of homemade mushroom soup, but haven't canned any bella mushrooms lately.
We had baked pork chops and cucumber salad last night and it was yummy. Think I'll make some more salad today.
I believe that we will have pot roast for dinner tonight. Dragging out my cast iron dutch oven is a pain. It seems to be gaining weight on me for it get heavier and heavier every time I drag it out. LOL
Happytail, I'm trying to cut down on my carbs also. What a PITA. Never knew I ate so many carbs until I started to eliminate them. I hope to lose 20 pounds by Saturday. That's a joke, son...
I can't deal with canned cream of anything soup. It's so easy to make and not slimy, I don't know why people don't just make it. Ditto for cream of tomato soup. I am getting ready to make at least 60 pints of tomato basil bisque to freeze, so I can just thaw some soup if I'm in a hurry or sick. DH throws some shrimp in when he heats it, and adds cajun seasoning.
Talking about chicken feet, in the deep south,
here in sw. Georgia,
all of the local farm worker's
love the chickens feet battered and fried.
They sell them in all our local groceries.
I can hardly stand to look at them, lol.
and I am no whimp , being a farm girl forever..
A good friend of mine who works in NYC loves to buy a pack of chicken feet from the street vendors in China Town. It must be an acquired taste. At times I have a hard time just eating meat, let alone odd parts like the feet or odd animals like some from the sea. Somehow eating plants is just a lot easier mentally.
I was taken to live with my daddy's sister in Az when I was five . She boiled chicken feet and I thought they were good .Texture like boiled pigs feet .She didn't put butter or sugar and not much salt in oatmeal either . Now that was like glue .
Tam, there are some 'odd animals' from the sea that I miss. When my dad was stationed just outside Key West, we lived in town about 2 blocks from where the shrimp boats came in. Occasionally we'd get fresh turtle steaks, delicious and tasted kinda like veal.
For many years I've refused to buy veal for how they are raised. Now some farmers are raising 'rose veal' where the bull calves are out on pasture with their mothers, getting some mama's milk and some grass. It's expensive to castrate those calves and feed them to beef size, thus they become 'rose veal' which is really very tender.
Some food things just repulse me, whether animal or vegetable. (Okra comes to mind, plus chitlings, tripe, and scrambled brains.) My dad was far more adventurous than I am about what he'd eat.
Tripe is wonderful in menudo .The more , the better . It's the first dish I order when we get to Texas . Only served on weekends . A tradition in the Mexican culture .I have some in the freezer to make my own when I get around to it . Chitlins are only good in my opinion when fried . ( Gotta boil them three times in salt water first .)
That's how I feel about oatmeal without proper seasonings . I just wouldn't eat it . Restaurants don't have a clue about cooking it , it's all instant .Lots of butter , salt , then sugar and crumbled bacon with Toast on the side . LOL
My Amish farmer friend was to bring me 2 gallons of fresh milk today, which is why I went to the market. He wasn't there and his boys didn't know anything about it, so I'll get my milk on Saturday at the market. I really have to get back into making cheese. Good cheese is expensive, and I can make pretty decent cheese.
The 'nasty bits' (chicken feet) have been simmered, drained, solids thrown out and now I have nearly 3 quarts of free nutritious, gelatinous stock to add to my regular chicken stock stash.
Since I've turned most of you off by my chicken feet, I may just cook down some pig's feet for stock additions.
Oh yeah. I actually debated which name to write. But our local grocery store once had a sign in the meat dept about chitterlings so I went formal.
Gary Paulsen wrote that what you're willing to eat depends on how hungry you are. (many others must have said too)
There's an awesome quote about war by a doctor, posted at the Antietem Battlefield site. by Dr William Childs, but it seems impossible to find the quote anwhere else. ..."that a force can and will hurl masses of men at each other? It seems impossible and yet it is so- why, we cannot know..." Something like that But I digress.
Fridge is full of little plastic containers it must be leftovers/ clean out night.
We went out for artisan pizzas and craft beers with the kids last night. Had peppers stuffed with brown rice and ground turkey tonight. Daughter made a beautiful salad with a lemon, mint, parsley, oil and garlic dressing like one used with fatoush.
Warm quinoa salad, roasted zucchini, mushrooms, cherry tomatoes and red onions, and spinach salad with berries. I will grill a piece of chicken or salmon for DH to go with this. Any opinions about which I should choose?
Dessert is melon...honey rock, verte de grimpant, and watermelon.
Menudo is an aquired taste .
Brains , I'm not that hungry .
Made sausage from fresh ground pork roast . (Love my grinder) Had simple sausage gravy and bisquits .
Got in on a half price sale on meat after the fourth and cleaned up . The fresh hams were down to $1.00 a pound , got two of those for around $10.00 each . I need a cube machine .
Wish I could talk DH into store pizza tonight . I slept from 3:00 yesterday 'till 6:30 this morning . Still sleepy . That's about once every two years event .
Nuts , I'll go find something easy for tonight . That putes to a 30 minute meal . Got it , stir fry with chicken chunks and pineapple bits , pecans .
I was going to do chicken-something tonight, but since todays high temp was maybe 79 and dry and absolutely wonderful out- I got out some odds and ends for soup. Chicken broth and tomato sauce with sausage, are my base for an improvised sort of minestrone.
I am getting way more summer squash than I can eat and its not going fast w/my friends. So... I made a dish I saw in NYTimes today. Carmelized onions w/cherry tomatoes & wine layered with squash & curry spiced panko. Oh was it good!
The store had going-bad strawberries for 50 cents a pint. Made a pie and have a bag in the freezer for half another pie, for $2. The pie is very juicy, runny, or do you really have to let them cool so they set up?
and the Pillsbury pie crust seems nicer than the off brand ones I've bought lately. Do you guys like Pillsbury better? I just didn't want to make crust and have to wait and be eating pie at midnight.
Duly noted all great advice on pies.! TIme for me to have another piece.
Made chicken wings- no recipe. Just soaked in salt water a bit then some oil and generous sprinkle of Old Bay, baked till golden.
I had my first dinner party w/the new kitchen. Was in heaven cooking for it!
I made chicken cacciatore, a squash w/carmelized onions, tomato in wine sauce layered with curried panko (baked) and a plum clafoutis for dessert. We toasted the new kitchen with champaigne and had a grand time!
I've frozen a lot of blueberries & 2 dozen ears of organic corn I got from the memonite farm neary by. The crop is fabulous this year so I'm sure we'll ahve more.
Tonight - left over squash dish w/fresh peaches for dessert.
Dinner here the last few nights with family and friends then dinner at a friend's home with our grown kids and theirs. Just the four of us tonight. Baby backs, squash casserole, baked potatoes & roasted Brussels sprouts.
The veggie patties loosely have a recipe. Loosely. I shred one medium zucchini with the large holes on a grater, and salt the shreds lightly--like you'd salt popcorn, and toss them in a colander to drain. Want mushroom? Shred and salt some of those as well. I leave this to drain maybe 30 min, and press out all the liquid, I squeeze really hard against the bottom of the colander. Pop the salted, squeezed zucchini in a mixing bowl.
Preheat your oven to 400 degrees. Line a baking sheet with parchment. These will stick like crazy, so don't try just using release spray, or you will curse the day I was born. I use parchment sprayed with release spray.
I use 2 big handfuls of dry, roughly chopped spinach per medium zucchini, you can mix it up as you like. Steam the spinach in the microwave for just a minute, squeeze until dry, and add to bowl with zucchini. I generally end up with 2 small handfuls of spinach when I'm done. Rough chop about 1/2 cup of drained garbanzo beans or whatever firm cooked bean you prefer and add this to the mixing bowl.
Add about 1/2 cup diced onion or green onion, about 1/2 cup cheese--the flavor is up to you, and 1/2 cup dry bread crumbs--seasoned is okay if you like them. Correct seasoning with salt and pepper, and whatever herbs you like. I personally like a little parsley and dill. Add 1 egg per 2-ish cups of veg after you've tasted to correct seasoning. Mix it all together and make patties--I use about 1/4 cup per patty, and place on prepared sheet, and bake until browned on top. Let them rest for a couple minutes and work them off the parchment, they'll be sticky.
Do you want to add...
chopped cooked broccoli, squeezed so it's dry, instead of spinach?
finely diced red pepper
finely shredded carrot
chopped, drained cooked kale instead of spinach
cooked, mashed leftover winter squash-great for leftover spaghetti squash, but be forewarned, the patties will be a monkey ugly color with winter squash. Like something you'd find in a diaper! They're still tasty, though.
What didn't work...
Tomato--canned, fresh sun-dried, not so tasty
Potato-any kind, fresh or not.
It's a forgiving recipe, just make sure the vegetables that are likely to release water when cooked...spinach, mushrooms, are steamed a little and squeezed dry, and the zucchini is salted and squeezed dry. The patties are not super attractive when they're baked, so you may want to throw a little extra cheese and maybe some diced parsley or dill on top when they're almost browned.
They reheat fairly well, I've never bothered to freeze them because they're so easy to make. My sister prefers them in ball shapes, it's up to you.
Thanks, Celene. I'm def going to try them. Thinking a little corn meal, seasoned crumbs or panko might reduce the stick. I don't use release sprays but will olive oil parchment and spritz the tops of the patties.
Forgot I bought two very large plantains at the farmers market that will make a good addition to the fish taco dinner tonight.
I have a pile of half-sheet parchment in my amazon cart. Should I try Silpat or one of the knockoffs instead? I will still need some parchment for odd sized pans, but I go through 100 sheets every couple of months. I have fear of sticking, and not fitting my favorite cookie sheet.
Hope Terry shows up soon. This thread is getting very slow.
We arrived at Maypop a few hours ago. After casing out the garden, and doing a little picking, the leftover salad was beefed up. Red beans have been defrosted and pulled brisket in tomatoes, onions, etc. (from the grits 'n cheese) dinner have been added to the beans. We are having a one dish taco salad on trays and Netflix.
It's chantrelle season here. Being mostly in the woods we've got tons. Fresh chantrelles for tomorrow's dinner.