Author Archives: jeffreyww
We swung by the supermarket deli to pick up some of their fried chicken and a couple of sides – we had been shopping garden centers and were getting hungry with nothing quick to eat in the fridge. We really didn’t want to go to a burger joint or the Chinese buffet. Mrs J picked a pair of cold salads while I grabbed a box of chicken. She opted for a mustard potato salad and something that was labeled as “summer slaw”.
The summer slaw was pretty good, we looked online for a copycat recipe but didn’t find anything that looked close. It had tomato bits, cabbage, and green bits that were sliced green onion tops and something else – green bell pepper or maybe cucumber with the skin on. We went with “both”. The dressing was thin and white and put me in mind of the dressing I use for the copycat KFC slaw dressing.
I whisked a dollop of mayo with buttermilk and rice vinegar, added Splenda to taste, and celery salt with ground white pepper. It may not be what the deli used in theirs but it came out pretty good!
one small head of cabbage, shredded fine
half of an English cucumber, minced
1/4 cup of minced green bell pepper
two small tomatoes, seeded and chopped small
a small bunch of green onions, thinly sliced tops only
1/4 – 1/2 cup mayo
1/4 cup buttermilk
1/4 cup rice vinegar dressing (the flavored stuff)
sugar (Splenda) – go with 1/8 -1/4 cup
celery salt and white pepper to taste
* Just guessing after the fact on the dressing quantities.
Mrs J took this vid of Bea wallowing in the catnip coming up in last year’s bed. Seems to be acceptable.
First hummer of the season! Yay! They’re still not really here, I’ve seen two at the most. We’ve had a few Canada Geese spending time at the pond. Katie has given up trying to chase them off, they just swim out of reach and honk at her.I have my kitchen herb garden going with all the usual suspects: Basil, thyme. chives, parsley, oregano, and rosemary. I have two cherry tomatoes going, and an assortment of hot peppers.We’ve managed to get a dozen tomato vines in the ground with the cages up and everything mulched.
We roasted a boneless leg of lamb for Easter dinner and had a lot leftover. I remembered looking at recipes for lamb and thought they sounded pretty good so I did a search and ran across this recipe. I used it as an ingredient guide for the proper amounts of the spices and kept with the spirit of the recipe although I made some additions and subtractions. I did have some canned chickpeas, but no lentils of any sort so I left them out, as I did with the cilantro.
I used a can of San Marino tomatoes with their juices, roughly chopped, and added some garlic, orange and lemon zest, and a half teaspoon of Madras curry powder that has been lonely in the cupboard. I dithered a bit on the pasta, thinking ditalini, but went with the pearl couscous. I’m not a huge fan of the tri-color pastas but that’s all I had in the larger sized couscous. It was very good. We don’t often get out of the familiar spice “comfort zone” but I think we will try something like this again.
We bought one of the whole boneless hams that were on sale post Easter and that had me wishing my little Rival antique electric meat slicer wasn’t so feeble. I had last used it trying to slice the prosciutto I bought a while back but it fled, whimpering in terror, after the first few slices. Fortunately a pal brought his commercial grade slicer by and we zipped right through the prosciutto.That old Globe machine is too heavy to move around much, we did the slicing on the tailgate of his truck. We went with the Chef’s Choice 667 Model, it is not in the same league as the Global but it will do. (My pal uses it to slice his own homemade bacon.)
So far we’ve used it to slice a ham and a corned beef brisket and it seems competent enough for those things.
It got cold enough the other night to freeze the little bird bath thing. Bonus! – Homer in the window keeping an eye on me. It’s a good thing my container garden, so far, isn’t any larger, it just barely fits onto the cart. I wheel it into the garage for the night.I noticed a spike in my view count at Flickr, Buzzfeed linked to one of my photos and I blew right through 3 million total views while we were eating dinner. I had hoped to get a screenshot of the stat page right at 3,000,000 but I missed it:Here are a couple of Chicago style hot dogs. I was surprised how good they are. Everything on there adds something to the experience. I have no idea why the bright green relish became standard on these things. [Note to self: remember the celery salt next time]We’ve looked hard at this photo from the trail camera we keep down by the back pond and I think it is an albino raccoon. I could be mistaken. There is a hint of color on the tail and there is probably a term other than “albino” that better describes what it is but I’m not going to look for it.
Wikipedia tells me that “lo mein” translates from the Cantonese to “stirred noodles”. This dish had chicken breast chunks and shrimp with broccoli, onions, and carrots along with rehydrated mushrooms that I bought dried. I’ve learned to simmer them for at least an hour before they are anywhere near tender enough to eat, and don’t try to save the stems. I simmered these with the dried cayenne peppers, and used the broth from that in making the brown sauce. I ran across a good discussion of brown sauces here. Mine has dark soy, oyster sauce, Chinese cooking wine, chicken paste in that mushroom stock, a little chili paste, tamari, and a lot of garlic. I sweeten ours with Splenda but sugar is more common.
I’m on a chicken recipe spree! At least until I run out of chicken breasts, anyway. This recipe from Emeril Lagasse looked pretty good, with the added bonus of the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.
I didn’t have the proper arborio rice so I used the jasmine variety that I do keep on hand and has worked for me before. Instead of Parmesan I used fresh grated pecorino. The mushrooms were the usual supermarket white buttons, nothing fancy. I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.
The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up. I used a lot more garlic than the recipe wanted.
I think lemon goes really well with chicken, and I’m a real sucker for flour dredged chicken parts served with sauces. This is a recipe that combines all of that. Plus capers! We liked the sprouts and prosciutto dish so well that I did that one again, and rounded out the meal with a box mix rice pilaf.