Sammich Pr0n – Cheeseburger

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Got Soup?

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Seen on the Internets

Random Meme

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Paper Bag

OK, Here We Go – Sous Vide Steaks

20160928_1718471600x1200First impressions – it’s bigger than I was expecting!  Not quite as big around as a 12oz soda can, but close.  It’s 15 inches long.  It is simple to set up, just clamp it onto the side of a suitable pot, plug it in, and scroll the wheel to set the desired temperature.20160928_1330001600x1200The cord isn’t very long, so you’ll need to place it fairly close the outlet.  (That cord trailing off the counter goes to something else.)  Here I have a pair of rib steaks inside generic zip-lock bags.  I’m not sure how much heat they can take but they handled the 129 degrees the device was set to.  That’s right on the dividing line between rare and medium rare per the table here.  I started with hot tap water so it didn’t take much time to come to heat.  They spent nearly 3 hours in the water bath.  I wanted to give them ample time, they say several hours more wouldn’t have made any difference.20160928_1626041600x1200Everything went well enough until it came time to sear the steak to finish it.  I didn’t pat them dry with paper towels, and didn’t get the skillet hot enough.  Lesson learned!  20160928_1627021600x1200Still, I can’t say that I wasted two steaks.  They were pretty good, although maybe too fatty.

Critter Cam

The teal have moved on and the woodies have moved in.

Critter Cam

Garden Fresh Pasta Dinner

I had friends over on Sunday and by request, made a garden fresh entrée. The advantage with this type of dinner is, it is quick and easy to prepare while guests are there. We had pleasant conversation as I put it together, which from start to finish was less than 20 minutes.

I apologize in advance, I have no photos of the final dish because I was having such a good time I completely forgot to even get my camera out.

Garden Fresh Pasta

  • 4 tomatoes
  • about 4 basil leaves (or 1/2 tsp dry)

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  • 12 oz linguine
  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 green pepper (or red or orange as desired), chopped into large pieces
  • 2 zucchini, cubed
  • 1 large eggplant, cubed
  • 2 cloves garlic, crushed
  • 4 tomatoes (I used a variety from my garden and my friends’ garden), chopped into large pieces
  • 1 tbsp chopped fresh basil (or 1 tsp dry)

saucepan, skillet, large pot

Blend 4 tomatoes and 4 basil leaves together until smooth and add to saucepan. Bring to a boil, reduce heat and let simmer while prepping the remainder of the dinner.

In large pot, cook pasta according to package directions, to al dente. Drain, but don’t rinse.

In skillet, heat 1 tbsp of oil, add onions. Saute for a minute and then add peppers. Stir occasionally until they are softened and onions are translucent. Add additional tbsp of oil, once heated, add garlic, zucchini and eggplant. Saute until tender. Finally, add tomatoes and basil, cook for one to two minutes and then add the tomato mixture from the saucepan. Stir together gently and bring to a low boil for about 1 minute. Serve over pasta.

I served it with grated Parmesan, tossed salad and fresh baked bread

Go wild and add whatever fall garden vegetables you have on hand….



 

Gabe and Homer

20160926_0918461600x1200I’ve been playing with that Prisma app on my Android phone, it isn’t much good on close-ups of food on a plate but when there are a couple of well defined objects in a photo it does some interesting things:gabe-and-homer_prismaThere is a crop function built into the app, but the different filters do all of the heavy lifting.  There is a fair selection of them, I  like some better than others but that’s a subjective thing.  YMMVimg_20160927_104727_processedI like the mosaic filter a lot.img_20160927_104716_processedThis one, meh.  I don’t know why it’s picking up red in the nose on Gabe.img_20160927_104653_processedI like this one pretty well.