Author Archives: jeffreyww


20160826_122634(1600x1200)“Please, sir, I want some more.”  Any hungry pup could as well be an Oliver.20160826_164846(1600x1200)I saw a chef on one of the TV food shows do fried chicken entirely in the oven, she poured canola oil into a suitable pan about an inch deep and slid it carefully into a 350 oven.  I confess I wasn’t paying good attention, she may have preheated the oil on the stove.  Anyway, I let it heat up until the oil was about 350 and then placed the floured chicken (very carefully!) into the hot oil and closed the oven door.  At the 15 minute mark turn the chicken over and give it another 15 minutes.  I used bone-in thighs and they were done after 30 minutes.  20160824_120038(1600x1200)

DSC_2031(1600x1200)Sammich pr0n!20160825_092221(1600x1200)This critter caught my eye the other day.  I managed to ID is as a Salt Marsh Moth fairly quickly.  It was just sitting there on the walk in front of the garage.  It was a new one to me as best as I can remember.gabe and melon(1600x1200)Moar Gabe!  Mrs J threw a watermelon rind out for the critters.  Gabe checked it out and sampled some.20160821_170505(1600x1200)The steak was great, as were the rosemary baked potato wedges, but the broccoli was almost too old to eat.  I wish I had left it off for the photo.20160823_164209(1600x1200)Three salads in this photo.  I grilled the chicken and the corn in the big gas grill, nearly burned up the chicken when I turned the gas knob to high instead of off.  Caught it in time to save the meat but the skin was charcoaled.20160825_132843(1600x1200)Those steaks were so big both of us had some leftover, just enough for a nice pot of soup the next day.

Mmm… Cream Horns

20160825_124016(1600x1200)Making these was a fun way to spend a sweltering late August day.20160825_112315(1600x1200)Cut a flat of puff pastry into strips like so.  These are roughly 3/4″ wide – each one will become one horn when wound around the specialty pastry molds.  We had 6 so we had to run relays, I ordered more.20160825_120258(1600x1200)Mrs J brushed them all with an egg wash and sprinkled on some sugar.  They will bake for about 12 minutes at 350, check them every 5 minutes, turning them once.20160825_123057(1600x1200)When they’ve cooled use a pastry bag to fill with cream.  We tried this recipe:

1 stick butter (no substitutes)
7 oz jar of marshmallow creme
4 oz confectioner’s sugar
1/2 tsp. vanilla

Beat butter until creamy. Add marshmallow fluff and incorporate into butter. Slowly add sugar and vanilla. Continue beating until light and fluffy.

Alas, we didn’t read the method closely enough and dumped everything into a bowl and set at it with a hand mixer, I think the cream we ended with was a bit heavier and not quite as stiff as it could have been.  Delicious, though!

Here’s a cream recipe we didn’t go with:

1 lb.  confectioners’ sugar
1 c.   Crisco
1 t    vanilla
Dash of salt
1/4 c. boiling water
Whip this all together and it will last about a month

And another one that we did try:

1 cup cream cheese, softened
1/2 cup marshmallow cream
1/4 cup powdered sugar

This last one was Mrs J’s favorite, and seemed to work a tad better:20160825_155025(1600x1200)

Critter Cam

La Donna È Mobile

Seen on the Internets

Seen on the Internets

Sammich Pr0n – Smoked Pork with Slaw

DSC_2022(1600x1200)Some of that smoked shoulder along with sides of bean and potato salads with tomatoes and cucumbers in vinaigrette and a glass of sweet tea.  Mmm…mm.  That BBQ sauce is a locally made product that has gained some fame in the region.


20160820_165325(1600x1200)Mmm… wings!  These spent the night in a bag with a dry rub,  Toss with a little oil and arrange them on a rack in a tray and cook at 400, turn every 15 minutes.  At the 30 minute mark I turned them again and set a timer for 10 minutes because another 15 seemed like it would be too much.  TaMara just got a convection oven and that reminds me that I almost always use the convection fan when I bake so conventional ovens might need more time or a higher temp.  The wing sauce on these is the basic hot sauce plus butter and a tablespoon or 2 of honey.  20160820_121405(1600x1200)Not to gross you out but I had a small pot with Scotch Bonnet peppers and the other day I was surprised to see that a caterpillar had eaten everything but the bark on the stems, leaving nothing but a skeleton and a few seeds, plus a pile of worm turds.  He had eaten some leaves on an adjoining pepper plant.  I looked high an low for the miscreant with no luck.  I decided to scrap out the pot and when I busted up the root ball I discovered the culprit – he had burrowed in.20160819_084715(1600x1200)Homie!  He’s a habit of begging for some laser dot play every morning, he pops his head up for a second before dashing back to his starting gate, the small house in the cat tree in the background of the photo.  I was waiting for him the other day with my camera phone poised and caught him.  Yes, I turned the coffee cup beforehand, hoping for just this shot.DSC_2016(1600x1200)We’ve taken to eating breakfast for lunch.  These are BELT sammiches less the tomato and lettuce.DSC03691(1600x1200)I wish someone would adopt Susie.  She very affectionate, gets along well in the play group, runs to greet anyone entering the cat’s room, loves getting scritches.  She’s about 6 years old and has been at the shelter for half that time.  Mrs J is perplexed and saddened that no one has taken her home with them.20160819_191640(1600x1200)Ham and cheese on a hoagie roll with lots of chopped lettuce, onions, and sliced peppers in vinaigrette.  These are always good and don’t require any cooking.20160820_130228(1600x1200)We had some wild rice mix leftover.  Add broth, some chicken leftovers, cheese, milk, and a few broccoli florets and you have a delicious soup.  We like our soups rather thick so this has corn starch for the thickening agent, another way to go about getting to the same place would involve a roux started in the soup pot before anything else was added.20160821_114622(1600x1200)Sunday Lunch!  We love those teeny-weeny breakfast sausages.  I have a gob of my green jalapeno jam on the french toast.

Critter Cam

Standing In The Doorway


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