I hurried this shot and framed it wrong, shooting the S10 one handed. Dummy. The sammich is smoked pork with muffuletta salad atop a generous squeeze of bbq sauce. I really should stop buying the vari-colored cabbage. The purple stains the whole slaw after a short time. I guess I could make it fresh every day but I like slaws that have wilted a bit.
I was really needing some cake and this is the result of an evening kitchen run. We spent some frantic minutes looking for the jar of cherries, they were tucked deep inside the fridge. I’m never sure when the best time to invert these from the pan. I gave this one five minutes and lost some crust and a few cherries. I was able to repair it to a certain low-bar definition of repaired.
Bitsy likes to sit on my lap mornings, she seems to feel that I may have started this post a little too early.
A Monarch caterpillar decided to hang his pupa case on this bit of vinyl siding about two feet away from the front door. I hope he hurries.
I mentioned using some of the uncooked flour tortillas. These worked a little better than the first go we had at them. I left them on longer and waited for the griddle to get hotter before I started.
The raw tortillas are very thin and they don’t puff much but they do swell a bit. They hold up very well.
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.
The new phone has a wide angle lens that may be useful despite its drawbacks. Our family room is not long enough for a bowling alley and my legs are not 2 meters from crotch to toe so please do not contact me with offers of employment as the Uncle Sam one sees on stilts in parades and protests.
We love these salt and pepper recipe ribs. At the market we usually see the ribs that have been trimmed and squared up but this one is a full spare rib rack. Say that five times real fast.
Here it is after three hours at 300 degrees. I’m going to have to learn the code for the degree sign but not today.
A couple of outtakes from a session fiddling with the buttons and sliders in that camera app:
That last one reminds me of the shots you get if you zoom a lens while you are snapping a photo.
Bitsy was sitting in the garden when I walked by while the camera app in the S10 was running. This was pretty much a poke-n-hope shot. I didn’t stop walking. The photo has been cropped, a lot. The camera’s performance exceeded expectations for this particular capture. I think I was returning, disappointed, from a try for a Monarch around the Mexican sunflowers.
A hummer from yesterday. We had a cold front come through a few days ago and the temps dropped down into the 40s and hadn’t see any for a few days. We had one this morning, too.
I’ve never really been happy with any of my rib presentations but this one is below even my own sorry average. These were very good, not really needing the added bbq sauce. The salt, fat, the peppers, and that yellow mustard slathered all over combined in the heat to make a nice sauce.