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Random Wildlife – Common Water Snake

I’ve always called these Common Water Snakes but a Google search makes me think that these are more properly called Northern Water Snakes.  The Dog Boy was barking this one else it would have gone unobserved.  We try to discourage our pets’ interest in snakes of any description, poisonous or not.  Gabe was chastised by Mrs J over this one.

Seen on the Internets

Bake Flowering Onion ;-)

Don’t want any copyright issues. This was delicious and easy to do. Again, I went to my go-to crispy coating – potato starch. The result was a sweet, creamy onion with a crispy spicy coating.

Baked Flowering Onion

  • 1 very large sweet onion (good time for Vidalias are in season right now)
  • 1/2 cup potato starch
  •  2 tsp paprika (the good kind)
  • salt & pepper
  • 1 tsp garlic powder
  • pinch of oregano & thyme
  • dash of cayenne
  • 2 eggs

baking dish(greased on the bottom), two deep bowls

Remove about 1/2 inch slice from the top of the onion and peel. Slice about 8 to 10 slices from top to bottom on the onion, making sure not to cut through the bottom end (root end).

Mix together all dry ingredients in bowl and set aside.

Beat eggs with a dash of water in another deep bowl.

Dip the onion in the eggs, making sure it is thoroughly coated. Then place in the dry ingredients and gently roll and use a spoon to help coat inside and out completely with potato starch. Remove to baking dish.

Bake at 375 degrees F for about 45 – 60 minutes until the onion is soft on the inside and crispy on the outside. If it begins to get too brown, reduce heat to 350 and gently tent foil over it until it’s completely cooked through. Remove foil and give it a minute or two uncovered to do a final crisp. Serve immediately with favorite dipping sauces (mayo, horseradish, southwestern buttermilk dressing, etc).



 

 

A Change Is Gonna Come

B.E.L.T. Tacos

B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit.  SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack.  I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing.  My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!

The Waiting

The Phone Is Dead! Long Live The Phone!

The phone is dead, not enough left to bury.  Through an extraordinary lapse of common sense I managed to run over my Galaxy S6 with the mower when it slid off my leg where I laid it for just a second, trying to maneuver the mower to where I could snap a photo of a snapping turtle.  Sigh.  It was like losing a friend.I dragged Mrs J off to the phone store, grass clippings still in my hair.  A nice young man helped me into a new Galaxy S8, which is the new hotness.  I was in the phone store last week, intending to buy this same phone because they had, I thought, a deal on a phone/tablet bundle.  Oh, no, sir!  That deal was soo last month!

Anyway, I’m still dealing with the quirks and the odd bits of setup that I had forgotten about and had to learn, again, how to do.  The camera is reputed to be very good.

InstaStock

Just a reminder for those with an Instant Pot electric pressure cooker – you can make a nice stock out of those chicken bones you are saving.I set it for an hour and that seems sufficient.  The Food Lab has much more!

Random Wildlife