Tidbits

We brought in some more tomatoes and promptly turned them into stewed tomatoes with lots of peppers and onions.We canned most of it but saved out enough to make our favorite sauce.The tomatoes and peppers with chicken broth and a pound each of Italian sausage and hamburger.  The usual herbs and spices went in: granulated onion and garlic, bay leaves, thyme, oregano, basil, black pepper and salt.Which we had with rice because its’s good that way.  The recipe was modified from a stuffed pepper soup recipe and the rice was a part of that.  It’s great on pasta.So we used the rest of that batch to make another lasagna,  We used ricotta in this one and that turned it into maybe the best lasagna I’ve ever made.  This one cooked at 350 for an hour, the mozz on the top browned up nicely.We said goodbye to a humongous corkscrew willow.  We planted it soon after we moved in, maybe 25+ years ago.  It grew fast and started to lose big branches, we worried they would take out infrastructure.Honey bees were attracted to the sap oozing from the fresh cuts.  We are leaving the big ol’ stump right where it is for now.Random sammich – we kept a tomato or three out of the pot just for one of these.  That’s a lucky double yolk on that egg!

Sammich Pr0n

We haven’t featured one of these in a while – found a packet of pastrami tucked away in the freezer so I put together reubens.  We like the thousand island as a dip.

Sammich Pr0n

The sauce is just mayo with some very green pickle relish plus minced onion.  I cleaned out a jar of relish that has been too long on the back shelf of the fridge.

Tidbits

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.