Frozen hash browns are so convenient! And tasty! (I am so lazy) They are never easy to shake out of the bag when they’ve been in the freezer for a while, but I’ve had good luck using the microwave to semi-thaw them. Takes 30-60 seconds.
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.
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.
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.