Author Archives: jeffreyww
Mrs J drove into town to do her part at the shelter so I fiddled about in the kitchen. I knew breaded meatballs were a thing but I’ve never tried any until today. The meatballs were basic Italian sausage with lots of Parmesan, chopped parsley, garlic, bread crumbs, an egg, a splash of milk and salt and pepper. I knew the breading would burn if they had to cook for a long time so I made mine fairly small – about an inch or so. Smaller than golf balls, anyway. I tried one rolled in just the breadcrumbs and it did OK, but the rest of them were floured, dredged in egg, and then rolled in the breadcrumbs.I used olive oil and watched the heat, keeping it medium low, and tried to roll the meatballs to keep any one side from getting too brown. You pretty much need to stand over the pan the whole time. This skillet is pretty full because it’s the last batch and my legs were tiring.This is the photo the whole effort was leading up to. I buttered both halves of one of my buns and toasted them before adding the meatballs and spooning on sauce. After grating Parmesan over it all they went back into the toaster oven for a minute or two.
I like green beans cooked this way: Parboil the cleaned beans for about 4 or 5 minutes then dump them in an ice bath to quickly stop them cooking. I drain them and put them aside until right before dinner is due then saute them in oil with garlic and ginger. I use olive oil with a wee drop of sesame oil for the flavor, and add a dollop of oyster sauce right at the end before plating. The sesame seeds are a garnish, optional.
For the lo mein dish the chicken marinated in soy sauce, rice vinegar, garlic, ginger, and a spoonful of chili garlic paste with some cornstarch. I make a brown sauce that is pretty much the same as the marinade plus a slug of chicken stock. To prepare the dish, heat some oil in a wok, add chopped onions and frozen peas, garlic and ginger, and add the chicken with its marinade. Leave it alone in the hot wok for a minute or two without tossing and it’ll brown nicely. Add the cooked and drained noodles and stir to combine, add the brown sauce and stir and toss as it thickens.
These two diving ducks showed up on the front pond yesterday, I didn’t know what they were but went online and a nice fellow told me they were both female Common Goldeneye ducks. Thanks, Mike!Mrs J maintains a suet feeder that woodpeckers like a lot. This one is a Red Bellied Woodpecker.These are a pair of Downy Woodpeckers. The male has the red patch. Downys are our smallest woodpeckers.Canada Geese are frequent visitors and can really honk up a racket when the dogs show themselves. I took this one through the window of the truck as we returned from an expedition.Spring is turtle roaming season. Homer is keeping a wary eye on this one as he heads back towards the pond.I include this one of a deer, taken by an automatic camera that overlooks the spot where Mrs J scatters corn and other seeds, because of the groomed look of her hair. I’m guessing it results from walking through thick vegetation – maybe that’s why they call it brush.
I’ve been buying fresh jalapenos at the store and keeping them in the fridge for use in Tex-Mex dishes. When they start to get limp I’ve been slicing them and dropping the slices into a jar of dill pickle slices. In a few weeks they become interesting. I have some of those dilled jalapenos on this burger along with a nice slice of sweet onion and a squirt of hot mustard atop a slice of provolone.
I was thinking a mushroom swiss burger when I started the mushrooms in butter and olive oil but changed my mind and went with the gravy over the fries. The gravy is an ad hoc mixture of stock and various other oddments. I cooked the burgers in a toaster oven so the drippings from the beef weren’t available but it turned out well enough.
This is an old family standby, we usually make it with egg noodles or elbow macaroni but these large tubular shaped pasta things worked really well. I looked all over the package for the Italian common name to no avail but the handy pasta shapes dictionary tells me they are probably rigatoni. Heh, I was in my 20s before I knew there were more shapes than elbows and spaghetti.
A lot of chin scratching went into the recipe for this dish, lots of false starts and pantry restocking but it finally came down to ground beef, a chopped onion, a bit of chopped green pepper, chopped celery, a can of tomato bits with green chilies, and a ton of cheese sauce made from a basic white sauce and several different cheeses: Cheddar, yellow American, provolone, and Parmesan – whatever a search of the fridge for opened bags turned up. Put lots of milk in the white sauce because the pasta seems to soak up more than you’d think and this needs to be creamy. This is a dish that’s better the first time but you can reheat it later and bring the creamy back with added milk stirred in as it comes back to temperature.
I ran out of breadcrumbs the other day and wondered how easy it would be to make up a batch of my own. As it turns out, pretty easy, indeed. I had breadcrumbs that were garlic flavored that I liked so I gave it a go with a head of garlic, peeled, minced, and added to the bread machine when it beeped, announcing itself ready for additions of suchlike. When the loaf finished I tore it into small pieces and laid those on a baking tray in a 200 degree oven until they were very dry. I was thinking that mold wouldn’t get a start if the bread crumbs were dry enough. My food processor quickly reduced those torn pieces into a fairly fine grained mass. To make doubly sure I ran these back through a low oven. The garlic smelled wonderful throughout this processing.I couldn’t think of a better use for a pile of breadcrumbs than a batch of the best ever onion rings. They turned out great! The mushroom Swiss cheeseburger wasn’t bad, either.
The local markets have been selling corned beef cheaper than hamburger lately. I’ve been grabbing them every time we go shopping. I like the traditional boiled dinner with cabbage and carrots but I think corned beef on rye is hard to top. My only complaint is they always use brisket for these so the slabs of cooked meat are thin.