I have the fixings for a ham and egg sammich, and for a smoked pork version. Mrs J wanted the ham. She prefers a hard fried egg but that just kills me. I will go an over easy egg for hers. Sunny side up for mine because runny yellow is a good a sauce.
We need bigger buns. The fork is handy.
I’m fond of ground black pepper. I hardly ever use enough because the sight of it would probably elicit a chorus of wonderment. The peppers are absolutely the last of my patio crop. These had frozen solid the night before I stripped the jalapenos and those small red ones and carted off the remains to the compost pile.
And tomorrow, too. I have been making it with the grass fed batch of beef we bought a while back. I think we received 50 one pound tubes of the very lean hamburger and chili is the perfect spot to use it. This one is half chorizo and half lean beef. The latest frost has definitely killed my peppers, the minced jalapeno garnishing the bowl is the last hurrah of a prolific planting.
Those grilled red peppers look like something extruded. They did taste good on this brat. We hardly ever buy brats but they had a 2for1 sale. Also, I had hoagie buns in the freezer that were going to be too dry for all but dressing or bread crumbs if they were not used pretty soon now.
I’m serving a 2for1 sloppy joe sammich post. Only the toppings have been changed. This one has that delicious olive salad.
Fermented peppers on this joe. The slaw is actually a new batch but it is the same vinaigrette dressing: Rice vinegar, slug of Dijon, splash of water, a very small glug of canola oil, celery seed, black pepper and salt. I finally remembered to not buy the package with the red cabbage in the mix.
Start with pastrami. Pastrami is just corned beef that has been smoked. This one spent the night in my little electric job with peach wood providing the smoke.
The pastrami is cooked through so it just needs warming. Do the potatoes first. I am fairly patient but the browning process always takes too long. Maybe I’m not so patient.
My flat leaf parsley is still alive so I brought in a good amount and chopped it to add some color. The chives sighed in relief when I passed them by. You must serve the hash with fried eggs. I don’t make the rules.
This is another live view app camera shot. I’m sure other camera apps exist for all the different cell phone camera makes that do much the same thing. I’ve always used Samsung phones for my daily drivers although I am on my third Google Pixel – latest is the Pixel 4a. It’s a no frills android phone with acceptable performance.
Mrs J made an early call for chicken soup with fresh bread. I made the fettuccine in that microwave cooker thing and dumped it without draining into the pot. There usually isn’t much excess and I figured the starchy water would be good in the soup. It didn’t hurt a thing.
I had time to fortify some broth. I tossed in some basil because a hard frost likely killed the scraggly plant I was nursing along on the patio bench.
Homer has always gotten along better with dogs than cats.
Tacos again! I let us run out of corn tortillas and didn’t want to make my own so we went with fried flour ones. These have a smear of refried beans, a layer of taco seasoned ground beef, shredded cheeses, and a slaw made of angel hair cabbage, tomatoes, onions, and peppers.
Mrs J goes through a lot of seeds keeping us in picnicking bird posts.
We’ve had such good luck with this “Lunchbox Red” pepper plant. It just keeps churning out those little peppers. It survived a frost scare and is doing better now than ever.
Those beans atop the basmati rice are from the same large can of mild chili beans that I opened for the pork steak and potatoes the other day. A sharp eye can detect those same beans accompanying the tacos. Note the lunchbox red peppers in the rice. I treated it as a veggie fried rice, sweating the peppers and onions down in oil before adding the cooked rice.
A picture of Miss Bea makes a fine kitteh bookend to the post.