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Gabe waits for his dog mama, she won’t be gone long because she misses her dog boy.We eat some of the tomatoes fresh!  I set a few aside when we are processing for soup or stewed for canning.  I try to get the best ones – no marks or splits or spots.  This sammich started out wanting to be a BELT but I didn’t have the lettuce so it just gets billing as a breakfast sammich.  Brunch, actually, we don’t get up early enough…I used up some odds and ends of pasta for this one.  I still have plenty of parsley, the caterpillars that were eating it have gone away.  Still have a hornworm or two – they seem to be specializing on my hot peppers now that  the patio tomatoes are gone. We love these upside down cakes.  I cut them into single serving squares and freeze them in plastic containers.  They really hit the spot for late night snacks while watching videos.More cookies!  These are my current favorites.  I’ve been leaving out the almonds and adding raisins.  I’ve made these often enough that I can do them without looking at the recipe.Mmm… French toast and garlic pepper sausages.  The sausages are from that processing plant we travel to a few time a year to stock up.  They have the best ham hocks, and they are the closest place I know that has fresh pork bellies.  I buy a couple, cut them in two, and vacuum seal the halves for the big freezer.Mrs J said we have plenty of tomato soup canned.  I think she mentioned 40 quarts.  Well, we better get busy with it!  I used a veggie peeler to shave Parmesan for a garnish.Mmm… smoked pork makes a fine sammich.  The sides are potato salad in the back and bacon, tomato, and basil pasta salad.I’ll wind this one up with a few cute kittehs.

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First Tomato!

Sammich Pr0n – Crockpot Italian Beef

We’ve been noshing on this for a few days now.  I’ve found the best way to serve these is to put a gob of meat straight from the fridge into a small bowl and nuke it for a minute or so.  Fork the beef onto a bun and leave the bowl as an au jus dip.

Cheesesteak

Ribeye is the canonical cheesesteak meat but I nearly always use flat iron steaks.  This one was cut thin while semi-frozen and tossed in a bowl with onions, green peppers, and salt and pepper.  It marinated for an hour or so – the onions started to wilt a little.That’s provolone starting to melt into the steak and veggies.  I turned small stainless bowls upside down over the two piles to help it along.It worked pretty well.  This is the closest I’ve come to this particular style of cheesesteak, I usually go with a cheese sauce poured over the meat in the bun, and I think I prefer that method although it is just a touch more trouble.

Club Sammich

I don’t think I’ve ever made one of these before.  I made a regular sammich and had two heel slices leftover.  The end slices were flimsy and didn’t really lend themselves to this but I plowed ahead with it because OCD and angst from an unfinished task, but that’s just minor crazy so it’s good.  Thin sliced ham, turkey, and salami with lettuce and mayo.  Now I need to bake more bread and give this a real go!

Sammich Pr0n – Cheeseburger

Sammich Pr0n – Sliders

The buns are mini-ciabattas that Kroger sells out of their deli/bakery.  I buy them up whenever they have them because they work for a lot of things – nothing is better for sliders.  Taking a break from tortillas but the griddle is still out, it gave me the idea for sliders.  Nom nom nom!My sliders start out with a pile of thin sliced onions with a beef patty on top, I flip them over when the onions start showing a little char.I don’t think they are at all complete without cheese, a dill pickle, and mustard.  The dill potato salad worked pretty well, too.  This meal pairs well with a soda pop but best with sweet tea.

Sammich Pr0n

Random Sammich

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Mmm… Reuben

20170220_120126-1600x1200My 30 day timer let me know it was time to check the sauerkraut I had working on the counter top.  Much success!  I celebrated the occasion by baking a loaf of rye bread and thawing a baggie of pastrami for reubens.  I’ve taken to putting out a small bowl of thousand island as a dip rather than trying to pour it directly on the sammich.  I think that works best but YMMV.