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Breakfast Pr0n – Bean and Cheese Quesadillas

With Plenty of Hot Sauce

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Tidbits

A scene captured by one of the wildlife cameras.  Most of the time the results are pedestrian but now and again they are visually arresting.  Here, Katie is caught mid-stride during that magic minute at twilight.Here’s Gabe, caught on the same camera when there was a tad more ambient light.  Just enough to add a frosting to the grass and trees.Chili!  I cubed a flat iron steak for this recipe.  I’ve made it before with some success but this time I went too far with the cayenne and ancho chili powder.  Mrs J refused to eat it.  The next day I added a 28 oz can of tomato bits and a 15 oz can of tomato sauce to the leftovers and served it over elbow mac, only to have here opine that it was hotter thus than before.  Here it is marinating in a bowl along with a pound or so of my own garlic pepper sausage.I didn’t get a pic of the cherry tomatoes in my last post covering the patio garden, they are coming along well and have blossoms now.They always look so good early in the year!  The patio table acts as an overflow area.  I thinned the jalapenos and the serranos and couldn’t bring myself to let the runts dry out and die.  They struggle on in the small pots while they await planting, maybe in the bigger garden out back or into larger pots.  The cedar was rescued last year from under a deck where Mrs J grows a selection of hostas.  It turned brown over the winter and I thought it was gone but it greened back up this spring.  The larger brown pot has “sweet mint” in it.  Like all mints it will take over so I keep them segregated.

Unspecified Bird Calls

Seen on the Internets

Seen on the Internets

Tidbits

I have a few acres rented out to a local farmer.  He has bigger equipment that he uses on bottom land he farms but my small plots are hard to get to so he uses what he can get down a single lane gravel road.This is all the farming I care to do.  I found some flat leaf parsley, finally.  My herb bench is almost full but I still have an eye out for different stuff.Mrs J has been hard at it.  She has a lot more in different areas of the front garden.Breakfast for lunch!  Whoops!  Got some syrup on the bacon.  I guess I’ll just have to lick that off!Puppy!  This is one of a litter that a pregnant rescue just delivered.Bea takes a chance walking out over the back pond on a small downed tree.  I do note that she isn’t too far out on that limb.Haven’t had a cheeseburger for a while.  The slice of provolone was so big it melted into a puddle around the patty and started to scorch.  The sides are my usual baked beans, a loaded baked potato salad, and a vinegar slaw.  Every time I make slaw and have leftover red onion from some other use I decide to go ahead and put it in.  Every time I use red onions for slaw it bleeds purple and I wish I hadn’t done that.  The frugal in tension with the aesthetic.  Yeah, I’m a cheap-ass.Should be plenty of peppers to make another batch of my hot giardiniera.Here’s Ollie, laying out on Mrs J’s layout table.

Seen on the Internets

Seen in My Backyard

A nice one!  Mrs J snapped this while on her dogwalk this afternoon.  Neither dog noticed.  I’m going to call this a garter snake but I welcome corrections by anyone who knows for sure.

Seen on the Internets

Corned Beef – Sous Vide Edition

I used a vacuum sealing bag to corn the brisket.  Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing.  I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by  J. Kenji López-Alt at The Food Lab.  He does a lot of good work over there and I highly recommend the site.  Alas, the bag appeared to be failing in that very hot water bath after a few hours so I pulled it out, cut it in two, and resealed for another go at a reduced temp.  I let it go overnight at 155 degrees, and fared much better.This is one of the halves after a day in the fridge to firm it up for slicing.  I think the other half will go to the freezer in the same bag it cooked in.I need a recipe for thousand island dressing – that’s the only thing on the plate I didn’t make, bake, ferment, or pickle.