Walked into the bedroom to see all three cats surrounding the bed, looking under it. Yeah, no way was I going to look. I went and got Carson and set him about vacuuming. I neither need nor want to know what might be under there.
I emptied the bin outside, just to be safe.
Not everyone is lucky enough to have a big black panther (at least in his mind) in the house to keep it free from a variety of pests. But I do.
Every night, while I sleep, he kills me a pile of stuffed animals. I keep a basket of those mini-plushies, most were gifts, in the guest room. Every morning I wake up to a “fresh kill” of each and every one of them. He must work very hard to get all 12 of them from the guest room to the master bedroom. So he gets lots of praise.
It’s nice to know with Jake around, I’ll never starve.
There will be an actual recipe thread later today. No, really. Actual FOOD and actual COOKING. 😉
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.
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!
This poor thing was brought in with two broken legs, the one appears to be less of a problem than the other, going strictly by the casts. I have no other info but he is in good hands at St Francis.Made some mayo from scratch. The other day I roasted a bunch of garlic cloves in olive oil and used a 1/4 c of that oil in this. The recipe for the basic mayo is easy – put an egg with 1/4 c oil in the bowl of a processor, add a pinch of salt and 1/4 tsp of dry mustard and give it a spin. Start drizzling in more oil until you’ve used about a cup, total, or until it gets to the consistency you are going for. I added canola oil for the drizzle. This turned out very garlicky.I used it on this sammich – very good! I assembled it after the photo, and went sans lettuce. That’s more of my maple pepper bacon. Yum!Now here comes Bitsy, slowly, a step at a time. Head on a swivel, looking for threats. She finally made it all of the way in. Yay!This was Taco Tuesday for us. I’m torn between piling on the goodies or going sparingly with them for a better picture. These white corn tortillas are smeared with refried beans, layered with smoked pork, cheddar, shredded cabbage, and pico de gallo.This looks like a short loaf of banana bread but it’s actually made with figs. We had a fairly good batch we weren’t quite sure what to do with.I quartered them and stuck them in the dehydrator overnight – too long, alas. They were barely pliable and too tough. We dropped them into a stout blender and whirled them with water to break them up. The result looked much like bananas that had been pureed so they went into a banana bread recipe.This is one of those soups that come from what I think of as a “bottomless” soup pot – I keep adding to it as we eat out of it. Those diced potatoes were not in there yesterday and I added more carrots. The beef will get scarce after a few iterations, but right now there’s still plenty.I’ll wind this up with another shelter kitteh. This one looks like our own Ginger Boy.
Mrs J says these are the last of the tomatoes by which she means these are the last she is going to pick. They have pulled out of their doldrums and have really come on. Might have been the heat.I skinned them all, crushed them, added green peppers and onions, and boiled them down just a little…ending up with 15-1/2 quarts total in quart and pint jars. Took the best part of a day – peeling the skins was the hardest part. It didn’t take all that long to cook them, nothing like as long as it takes to cook the juice down when making soup. It did take three pressure cooker loads to finish them, with the ramp up to pressure and the cool-down included it took over an hour per load.I hoisted down the big enameled cast iron pot from its usual spot atop one of the cabinets for cabbage and sausages. (And carrots, potatoes, and onions.)Made enough for lunch the next day. The sausages were particularly good – some were ordered up from Louisiana through the Cajun Grocer, and there were a couple left over from the package that I broke open for breakfast the other day.Sous vide is the killer app for steaks. These were cooked to 138 degrees for half the day and were as tender as you would expect.Chili dogs! Yay! I keep cans of chili in the cupboard for those days when I’m just about covered up with other chores (canning tomatoes).I’ll wind up this one with Gabe keeping watch over the back yard. There is often something to bark at and he doesn’t want to miss out. Homer is keeping him company though his vigil.