Christmas Tree 2018

To Recap: I have a year old Great Dane and a 2-year-old new cat.  Not to mention the rest of the crew. And still, I put up a tree.  Yes, Virginia, I have lost my mind.  I did make some concessions:

So far. So good.

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BBQ Rib Pr0n

I’m liking the toaster oven’s slow cook feature. These spent about 3 hours on the low setting after an hour set on high. Not at all sure what the actual temps are. They got a dry rub to start and a foil cover, the foil removed and brushed with sauce for a while at the end.

Holiday Fireworks

 
I bought a new Samsung phone and I’m pleased with the camera. The one on my old phone was terrible. Add to that apps were no longer working on it and it was time for something new.

 
Holiday lights, fireworks and free hot chocolate are always a fun party of the seasonal festivities.


 

Taco Pr0n

I’ve found that using pancetta in tacos work pretty well. Pretty Well?    It’s G-r-r-reat!  (In Tony Tiger’s voice)
Cut the pancetta into lardons and fry them up. No lettuce in the house so we used thin sliced cabbage with a few fresh peppers. Add some crumbled queso fresco, pico de gallo, your favorite sauce, and enjoy!
We like a few nacho chips with this sort of thing. They’re good ways to get the pico and guac into your mouth. Pro-Tip: Spread some guac or refries onto the chip first so the pico sticks better.

Hambeans and Cornbread


These were made from dry great northern beans using the old standby method for when you want beans for dinner today but forgot to put them in to soak yesterday:  Cover with water in a pot, bring them to a boil, and then turn off the heat and let them sit covered for an hour or two.
From there, I drained the soaking water and added chicken broth, a huge chopped sweet onion, some cured pork hocks, and a few bay leaves. As a change of pace I also added ground cumin, coriander, ginger, and oregano. These were mentioned in a different recipe for beans but they didn’t sound like they would hurt my batch and I think they worked out well.

Brussels Sprouts

Just another perfect sous vide ribeye with a baked potato.  Ho hum.What made the dinner interesting was the side of sprouts that had been steamed tender and then marinated in Italian dressing in the fridge for a couple of hours.  This dressing was made with one of those packets that you add to your own vinegar and oil but bottled is fine.  We ate them cold, as a side salad, but I think they would be fine hot.