Living as we do in the remote wilderness of Southern Illinois the latest food fad filters down to us a few years behind most everyone else. Not sure how long this sauce has been a thing but I’ve been seeing it here and there lately and gave it a try tonight. Most recipes use peeled tomatoes but I had a bunch more of those little cherry toms and there is no way I’m peeling them. I went looking for an easy recipe.I have a bunch of fresh thyme leaves in this, and a good bit of fresh basil. Not sure why the directions call for cooking down the vodka with just the onions and garlic in the pan, most of the recipes I looked at mention using the alcohol to bring out flavors from the tomatoes that water and oil can’t touch. I cooked the cherries down a bit and then added the vodka. As the sauce thickened I added some white wine, too. This recipe didn’t mention cheese but I mixed in a cup of grated Romano right before the cream. I wish I could say this stuff was really delicious and I can’t wait to do it again but it was just OK. I sure won’t be using unpeeled tomatoes in any more of it. The salad was nice. This has blue cheese dressing and some crumbled blue cheese.
Don’t try to do this at home! We browsed around at the local Amish run store the other day and finally picked up a squeeze tube of pie filling after seeing them there every time we went. They have several different flavors, we took home the cherry:There are little chips of fruit in there but nothing the size of a whole or even half cherry. There are 2 lbs. of it in the tube, not sure what the volume is but I think it’s plenty for at least one 9″ pie. We didn’t buy it for that, though, because the squeezable nature of it is perfect for fried pies. Alas, we discovered that those prepared crusts from the store are just not very good for that. They tasted good but they were so fragile they were impossible to hold without coming apart. Looks like it’ll be back to Mrs J’s Famous Fried Pies crust recipe to use up the remainder.Yay me! Alas, the thrill of turning over another million views is tempered somewhat by a new method for counting that Flickr.com is using. I’m not sure what the new scheme is but it has drawn much comment from the user community.Hard to beat a nice ribeye. Grilled sweet corn is another one of those things that we’ve been doing that is relatively new for us. Mostly we just boiled it. I’ve always buttered and salted mine but I’ve been going with other seasonings lately. Old Bay is very good on it, tonight I used some of Olde Thomson’s tex-mex blend of seasonings.Mrs J spotted this fellow on her Coleus, down in the shade of a crabapple tree. I scrambled down there with the camera and got a few decent pictures. Mantises are one of my favorite insects. They don’t show much fear of the camera but you can make them pay some attention:
The Bixby Diaries
8.12: What an adventure. Woke up in the morning curled up with my brothers and sisters – some are half-siblings, but we don’t differentiate in the litter. By that night, I was curled up in the arms of my person after a long day of everything being new.
8.13: Discovered my bark at 6:15 am. My person and her strange furry companions don’t seem as excited as I am. Conquered working in an office. Work is boring. Went for my weigh-in, I’m a svelte 22.2 lbs. Napped.
8.14: Mastered the scary, open back stairs at 6 am. On the first try. I’m a rock star. Or, so my person says. Napped.
8.15: Spent the day trying to win over the strange, furry companions. Learn they are called cats. They look soft, but they have sharp feet. Kinda cranky, too. Napped.
8.16: Making progress with cats. Being a perfect gentleman…well at least I try. Napped.
8.17: Rough day. Spent it being yelled at and put in time out. Sigh. Being a puppy is hard. But, got a cat to play untie-the-bow with me. So day wasn’t a total bust. Also, napped.
8.18: Rockin’ the potty training. Bark at door, go outside and potty. My person learned very quickly. Now who is the rock star? Oh, yeah, and I napped.
8.19: Played in the park. Filled with great smells. Made my weekly weigh in. 24.4 lbs of muscle, baby! Been a long week filled with lots of adventures. Nap time.
See you next week! – Bixby
New puppy or not, gotta eat. Chuck roasts were on sale this week, so I bought a five pound one, cut in half and marinated one half and froze the other. I threw the corn in the slow-cooker during the last 15 minutes an it was perfectly steamed.
Recipe is here: Tangy Pot Roast
While we were at the store yesterday looking for cake ingredients we went ahead and bought some ground beef for a couple of quick burgers. Hard to beat burgers grilled over a flame. There was a fair amount of beef leftover so we bounced a few ideas around. Mrs J mentioned sloppy joes and that sounded pretty good. I went to the patio to grab some sweet peppers to go into the dish and brought in a few. As I was breaking them down I thought it a waste to let those cute little peppers go unstuffed.Before long I had them filled with a mix of taco seasoned beef and nacho cheese sauce and topped with shredded cheddar and Monterey jack. They went into a 350 oven for about 15 to 20 minutes.We had settled on a Nacho centered meal by this time what with the ground beef seasonings and cheeses already to hand. We needed another dish to round out the menu, Mrs J suggested making more of the black bean and corn salsa:We have cherry tomatoes ripe again so they went in, as did 3 ears of sweet corn with the kernels shaved off the cob. There are several varieties of peppers chopped up in there, a few green onions, a can of rinsed black beans, salt, black pepper, and a dash of lime juice in with a rice vinegar dressing. It’s pretty good.Everything came together nicely on a platter. I piled the chips on a toaster oven tray and sprinkled them with a good handful of the shredded cheeses and then popped it into the toaster oven under the broiler to melt the cheeses. The whole pile slid right onto the platter and then I really piled on the extras: the taco seasoned beef, some of that corn salsa, sliced jalapenos, nacho cheese sauce, sour cream, guacamole, New Mexico green chili salsa, more green onions, and a good grind of dried chili seasonings.