Category Archives: JeffreyW
We had this bout of freezing rain and snow a couple of weeks ago, the ice is pretty much off the trees now but the snow lingers. I have nearly this same photo in several iterations over the years. There’s something about the solitary bit of color in an otherwise black and white rendering that draws the eye and invites reflection.This is the last of the first batch of big buns I baked from the King Arthur recipe a while back. I froze all but two of them as soon as they cooled down enough to bag in plastic. What I really wanted to mention is the horseradish cream sauce in the little bowl. It’s simple to make and very tasty – add some prepared horseradish to a slug of sour cream, squeeze in a dollop of Dijon mustard, and season with salt and pepper. I never have fresh horseradish so I use the prepared kind but if you make it with fresh you might want to add a splash of vinegar.A puppeh! This fine boy is a border collie mix. He was found wandering about near some heavy machinery at a coal mine. The miners thought it too dangerous for him so they brought him by the shelter. The groomer cleaned him up and he was adopted soon afterwards. He was a staff favorite and a real good boy.I saw this recipe for rosemary Parmesan cornbread a while back and filed it away. I finally remembered to grab a can of creamed corn and the Jiffy mix and here is my result. Six eggs and a lot of sour cream!I made some green beans with smoked turkey just to have something to serve alongside the cornbread. Mine has a looser crumb than the one photographed for the recipe page. I could taste the sour cream over the rosemary – not a bad thing but I may cut back on it if I make this again.You can make burritos out of anything. I made these to use up the last little bit of chili I had in the fridge.Here’s Katie! Moar buns! I have yet to learn the secret to forming dough into nice buns but I keep at it. I bet Youtube has someone with good advice…
We love chicken and the packages of boneless and skinless thighs they sell in family sizes are good bargains. I took the thighs and cut them into three of four pieces and poured buttermilk over them in a bowl to marinate, seasoned with red pepper and salt. When you are getting ready to cook, take them out to drain a little on a wire rack, then dredge them in seasoned flour. I like to add Cajun seasoning, salt and pepper, and maybe some paprika. Fry them in a half inch of oil, turning to brown both sides.I like to toss mine with a sauce made from butter and hot sauce with more sauce for dipping at the table. Mrs J likes hers plain with BBQ sauce or catsup so I leave a few untossed.
I usually make a batch of wild rice mix from a box but was persuaded to make mashed potatoes for this dish after seeing it done that way over at r/tonightsdinner. These potatoes have a lot of sour cream and a couple garlic cloves and are pretty good all by themselves but the Marsala gravy is really killer on them.Tyler Florence has a recipe that calls for prosciutto so I gave it a shot. It’s good but I’m not seeing much benefit from it being in there. I may have not done it right. Anyway, if you don’t have it you can leave it out and you will still have a very good result.
The biscuits are made with a copycat Red Lobster recipe: Cut 4 Tbs of cold butter into 2 cups of Bisquick, add a pinch of salt and garlic powder, and stir in 3/4 cup of cold milk and a cup of shredded cheddar. It’ll be gooey – drop onto a greased baking tray and bake at 400 for about 15 minutes. Brush melted garlic butter mixed with parsley on the tops of the hot biscuits. Makes eight.
Mrs J saw my breakfast pr0n photo and said she’ll be having that for dinner. Not a problem! I have plenty of Andouille after my last order from the Cajun Grocer.Here are a pair of breakfast burritos – sausage and egg with cheese and grilled chilies. Sometimes I don’t bother to fold the ends in, I hope that they are still called burritos. I suppose they could easily pass for tacos. I dunno, I think if a fellow was raised in the tradition he’d know. It’s hard to break away from what you were raised with, I’m a meatloaf and mashed potatoes guy.The center of influence on my chili recipes is moving pretty fast towards the South West and away from the blander Mid West styles I grew up with. Going to grade school, Friday was chili day – and always there was sliced cheese and also peanut butter sandwiches as a part of the lunch. Someone started asking the cook for a spoonful of vinegar in their chili and and lot of us followed along. Pickled jalapenos add some of the same flavor.Chili cheese fries follow as a matter of course these days, or maybe chili cheese dogs. There’s always someone complaining that real chili doesn’t have beans or tomatoes in it. Echoing a response to the claim that “real men don’t eat quiche” (Google it) – real men eat their chili however they want.Post needs moar puppeh! Here’s Annie, in glorious Black & White, snoozing on the couch after a business run in the snow.Chicken parm sammich. Plenty of mozzarella and provolone along with the Parmesan and Awesome Sauce on one of those King Arthur recipe buns.I don’t think I’ve posted this, a stir fry dish with chicken, shrimp, and assorted veggies in an oyster sauce flavored gravy. The pot stickers are from frozen and are actually pretty good. I made a dipping sauce of sweet soy and oyster sauces with a splash of Chinese wine and a spoonful of chili garlic paste.I’ll leave you with “Crossie” a four month old female that’s all fixed up with shots and etc and is ready to go.
We’ve been seeing plenty of Cardinals, Starlings, and Robins and I’ve been hoping for Cedar Waxwings but they haven’t shown up yet, at least so far as I’ve noticed.The Starlings tend to take the dried fruits to the closest ice free platform to pick them apart. I suppose that’s smart because they can easily get to the parts that would fall to the ground, otherwise. The closest snow free spot to the tree is the roof edge right under the window and that makes my cats crazy.
Last Friday the staff at the shelter hosted an open house to celebrate their new building. Most of the staff and several volunteers were posing for an official photo when I walked in so I managed this picture.New momma dog! I have no info on the breeds that went into this happy mix but the momma has some terrier in her and maybe a smidgen of bird dog?A kitten room with a view of the woods in back of the site. This is a Siamese mix female that has been adopted since this picture was taken.Here are a couple of kittens that are new arrivals. We are in pre-op here, they are slated for their surgery later in the week.Here’s a real cutie. He’s a shepherd mix, one of a litter of four.Another from the same bunch. Mrs J says they are four weeks old as of this photo.This is “Snickers”, a male cat that’s one of Mrs J’s favorites. She says she has mixed feelings about the cats that cycle through the shelter – she misses the ones that are adopted out but happy that they have a new family. I guess that’s only natural.They’ve named this one “Suzy”. I put the scare quotes around the names that staff give the residents when I think about it because their new families can, and usually do, rename them upon adoption.