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.
I’ve always liked tuna salad on toast. This one has enough egg that it’s as much egg salad with tuna as it is tuna salad with egg. There’s chopped celery for crunch and a bit of minced onion and plenty of sweet pickle relish and mayo.A reuben on rye. I’ve settled on this machine recipe for the rye, it works fine every time.There are a couple of my homemade garlic pepper links under all the grilled veggies and mustard.
These are the chorizo links I stuffed last week. Any sausage link will make a decent sandwich. I tried to keep to the general Tex-Mex theme with the minced jalapenos and the hot sauce. I had an avocado that I really needed to use. The habanero is pretty but it played no part other than prop for this photo.I dug out another pair of boneless ribeyes to go with the shrimp Kroger had on special this week. The steak fries got the now standard twice fried treatment.This evening we had pasta. The sauce was made from tomatoes a neighbor gifted us yesterday. She flagged me down as I rode the mower past their fence and sent me along with a dozen big tomatoes and a couple of big sweet onions. We juiced the tomatoes first thing this morning and the juice has been cooking all day. It has fresh oregano and thyme and plenty of garlic. The Italian sausages are from a batch we made during the last sausage making spree.I added extra fennel to the recipe, and more garlic. Hard to get too much garlic in a sausage recipe. I browned the links in olive oil and then simmered them in the tomato sauce.My habanero bush is still going strong! I picked two pints of those hot rascals from it today. I have them soaking in vinegar with a little bit of salt in a small bottle. I understand this habanero/vinegar combo will add an interesting flavor to all sorts of dishes. I have no idea how hot it will turn out. I have seen similar treatments using other peppers and haven’t been too impressed.Mrs J heads back to check the feeder and camera at the back pond. She has a posse. I call her Mizz Doolittle for the duration of these jaunts.
Mrs J found some rye hoagie rolls at the store the other day. This seemed like an excellent use for them. The sausages are from the garlic pepper batch I made the other day. Tasty! I’m leaning towards Italian sausages for the next project – I really do need to unbox the new meat grinder and give it a spin. I’ll have to pick up some meat, though, thinking hard on an expedition to that meat processor that we stop by when we have business in the big city so that we can stock up on pork shoulders.