Tidbits

DSC_0734 (1600x1060)I’ve been on a fruit salad kick.  Lots of fresh fruit at the market this time of year.  Grapes are a mainstay, I use both red and green grapes and I like to cut them in half unless they are really tiny.  Seedless grapes are easier but I have spent a lot of time scraping seeds away when those aren’t available.  Also in this one are pears, peaches, kiwis, pineapple, oranges, and bananas.DSC02695 (1600x1200)

Kitteh!  Here’s a 3 month old male.  Mrs J says they named him Diti but she will not swear to the spelling.  D. T.?  DeeTee? Ditty?DSC_0723 (1600x1060)Mmm… cheeseburger.  This one has Swiss cheese and a pile of pickled peppers.DSC_0718 (1600x1060)More of those roasted rosemary Parmesan potatoes.  These are Yukon Golds and they are plated with sesame green beans and a piece of roasted chicken.DSC02699 (1600x1200)Moar Kitteh!  This is Kaitlyn, an 8 week old female with interesting coloration, a tabby/calico look.IMG_20150806_113021225 (1600x1200)That’s Kaitlyn there – right up against the blue watchband on this kitten house staffer.  They call that staffer “the cat whisperer” because she can really get a feral cat calmed down and purring.DSC_0728 (1600x1060)Country ribs and fries.  I have my best luck with these pork “logs” when I braise them, covered, in a low oven, say 225 to 250.  I use broth as the braising liquid, adding bbq sauce at the end and uncovering them to help reduce the sauce.  These were finished on the outside grill but they can be done under a broiler – watch them close so they don’t char.DSC_0653 [1600x1060]Here’s another cheeseburger, this one is garnished with some of those refrigerator pickles.  On the side is one of my favorite summer salads of tomatoes and cucumbers with onions in a vinaigrette.  It’s better the next day but isn’t bad when freshly made like this one.

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