Category Archives: Pets
Moar Gumbo! This one is shrimp and crab, with the last of the dark meat turkey. When folks ask for recipes I usually point them to NOLA Cuisine. That is for chicken and andouille but there are links there for his Cajun/Creole recipe page. I would encourage y’all to go there.Mrs J brought some small pet beds up from her sewing room for a quick wash and fluffing in the dryer, they will go with her to the shelter when she pulls her next shift. The top one is called a “cuddle cup” and the other two are “pumpkin” beds. Patterns are available online.Chicken biscuits! These are from a recipe in the food section of the NY Times. The biscuit recipe seems familiar:
- 3 cups/450 grams all-purpose flour
- 3 tablespoons/37 grams baking powder
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 7 tablespoons/100 grams cold unsalted butter, cubed
- 1 ½ cups/360 milliliters whole milk
Bake in a 425 oven until they brown on the top, it took about 17 minutes in my convection oven. They do puff up quite a bit, I cut 8 biscuits from the dough, each 3-1/2″.I could have gotten 10 or more by rolling the dough a tad thinner, the ones I made by rerolling the scraps were especially thick and nearly toppled themselves in the oven.There was a bit of dough left over even after rolling out the scraps from cutting out the biscuits. I like to make cinnamon rolls from that. Just roll the dough fairly thin, brush with melted butter, and cover with a thick coat of cinnamon sugar. Roll into a long tube and slice that into little wheels, drizzle with more butter, and bake them along with the biscuits.Kroger offers these telera slider rolls as a “take-and-bake” item – they are sold par-baked and just need a finish. They are a smaller version of these rolls. The crispy crust holds them together very well when making sammiches that are very juicy, like sloppy joes or Italian beef. Of course, they are good for little cheeseburgers, too.Moar kitteh! Ollie likes ice cream. We all like ice scream.
Makes me laugh every day. I told him when he was a puppy he had two jobs: make me laugh and protect me. He does both with the same enthusiasm. Although his protection is subtle – he backs up, sits on my feet, which brings him up to my chest, and dares anyone to step closer without saying a word. We were laughing the other night and saying if he were a person, he’d be Dwayne “The Rock” Johnson. Love that pup.
How is it that I have so many leftovers? We picked up this jumbo Butterball the day before Thanksgiving where they were on sale for cheap because they were frozen solid. There was no way these would thaw in time to cook for the holiday meal and they needed the freezer space. Twenty one pounder!This is a real cutie!Same kitteh in another pose.Here’s a nice pair, I think this is a good shot of them.This one is a real stunner – those eyes!I bought a big tin of crab meat the other day, I had a choice of either lump or claw meat. I wanted whichever had the largest pieces, I chose the lump on a guess. It wasn’t a small as I’ve seen crab in a can but I will go the claw meat if I ever make the choice again. Anyway I made crab cakes because it has been forever since I ate the last one. Not bad – I used a recipe from the NY Times, cut down to make 3 cakes. That’s a creamy horseradish sauce on top of this one.Homer would rather be a dog. He rests for a spell with Gabe by the back door, filling him in on how bad those other kittehs treat him.
As is her way, Emma has taken it upon herself to take care of Bixby and me. Here she is keeping the big guy company in the afternoon sun. Bixby still spends a lot of time looking out the window and sighing. Loudly. I wish I was kidding.
Today he began to brighten up, wanting to play non-stop with Bad Horse, so we are making progress.
Lots of cooking going on here. Bad Horse has felt like taking on some new recipes. This one was a winner:
It’s a Pear Crisp. Using the Perfect Apple Crisp recipe, found here, and substituting pears for the apples. It also uses gluten free flour quite successfully in the crisp.
We had an abundance of pears because my local grocer is selling “misfit” fruits and veggies – or what I like to call, “ugly fruit and veggies”. They are misshapen, bruised or otherwise not “A” quality. But I will let you in on a little secret, most of them are much tastier. Especially the lemons – thin skinned and full of juice – which makes them bruise easily. Ugly, but yummy.
That’s it for now…I’ll try to get back to regular blogging soon. Until then…
The camera we have overlooking a bird feeder on the picnic table always returns lots of photos, most of them are unexceptional but every now and again we see something of note. Ginger Boy is often close by – wondering where all the birds have gone. I was struck by the juxtaposition of these photos and decided to share.
It’s just like crockpot Italian beef, only faster. I’m liking my Instapot cooker more and more. It’s the only way I make stock these days – just pile in the bones and odds and ends of celery and carrots and what-not with water and give it an hour on the timer and you’re golden.
Anyway back to the beef – sear a good chunk of that on sale chuck or what have you, cover it with some of your stock, add a couple of coarsely chopped onions, a handful of garlic, Italian seasonings (basil, thyme, oregano, parsley), and a jar of pickled pepperoncini. The peppers are not as important as the juice. You can add some red pepper flake to spice it up. I set the timer for 75 minutes – it was easily shreddable when done,I baked some rolls to go with the beef. I’ve been using the reliable KA bun recipe for several years now. My hamburger buns usually turn out better looking than these hoagie type rolls but I’m working on that.Bonus Bea pic!