Category Archives: Back to Basics Cooking

Breakfast Pr0n


Sous Vide Pork Chops

The recipe said that this would work out if the chop was cooked at 130° for really pink, and 1-4 hours would do – I set the temp at 135° and left it in all day.  It was going to be lunch but we got to messing about outside and had leftovers instead.We gave the chops a quick sear in a hot skillet to brown them.  It’s a great way to get juicy chops.  It gave me an excuse to male mac ‘n cheese, so bonus!

Penne Bolognese

I’ve never made this before so I gave it a shot.  I used the Epicurious recipe with modifications – bacon, plus Italian sausage with hamburger instead of ground pork and veal. I was curious about the milk and how it would cook down.  I think the bacon is a nice touch.

We give it two thumbs up.


We put the finishing touches to the blueberry garden – drilled the ties with an auger bit and pinned them in place with rebar driven through the holes and into the ground.Roasting poblanos on the burner is not as elegant as a purpose built pepper roaster but it works well enough.  I used these in a batch of baked beans:Along with the roasted peppers there are several sweet onions.  I always start with Bush’s Original Recipe and add additional types, pintos and black beans in this one.They are a perfect side to go with nearly anything.  No two batches are ever identical but they all are so similar the differences are trivial.I wish I had run across some poblano seedlings but I won’t be short of garden peppers.  These are “Gypsy” peppers.They seem to be much like the familiar banana peppers.  They may be a banana X bell pepper cross.These are Anheims, they will turn red as they ripen but are most often used when still green.  I have a few bell peppers coming on, and the usual complement of hot peppers.Loaded chili dogs!  These have chopped onion and fresh jalapenos, and pickled jalapeno slices.

Soup Pr0n

Barley beef, made with those t-bone leftovers.  There are a lot of  thin sliced Vidalias is this one but it has simmered for so long they  have all but disappeared.

Soup Pr0n

Chicken noodle soup kicked up with a blend of ground dried peppers and other seasonings.

I’ve Made A Huge Steak

We caught Kroger at just the right time and snagged a couple of these huge t-bones.  I’m making a big pot of beef-barley soup to use up the leftovers.

Sammich Pr0n

Pulled pork sliders with jalapeno slices.


This ended up being better than expected.  It’s a basic tomato and cucumber salad with a dill vinaigrette made with seasoned rice vinegar.  Mrs J snagged a bag of sweet Vidalia onions so I included those into the mix.  My handheld mandoline made short work of that English cuke.This hosta is pretty.  I took several garden shots per a request over at Balloon Juice in the Sunday morning garden chat.This is looking up at the patio herb and pepper garden.  The bare looking tree/shrub thing is a vitex that has to be severely pruned every year lest it take over.  It always was a late starter but I think it may dead.  I won’t miss it too much although the hummers and the bees sure liked it.Mrs J prefers garden kittehs to gnomes.  The feeling isn’t necessarily shared throughout the household.Post needs more sammich!  This is the last of a brisket I smoked earlier this year.  I reheated the slices in BBQ sauce.Another garden kitteh.  Mrs J is fond of those coconut fiber containers, saying she has good luck with them.I love to thin slice the mini peppers to brighten up a slaw.  We will make several in a row with the vinegar dressing, then shift to creamy for a couple of batches.

Hot Dog Triple Delight

Left to right:  Dog with traditional garnish of pickle relish, chopped onions, and mustard; slaw dog with Jamaican scotch bonnet pepper sauce; a dog with hot Chicago style giardiniera.