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Tidbits

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.

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Tidbits

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.

Sammich Pr0n

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.

Pasta Pr0n – Sausages in Marinara Sauce

dsc_2085-1600x1200Some of those garlic pepper sausages, browned in olive oil, and then simmered in a garlicky tomato sauce.dsc_2084-1600x1200And an artsy shot with a wide aperture to blur the background.  The sausages were not explicitly Italian, there isn’t any fennel in the recipe, but they work very well in this dish.

Brats

20160423_113427(1600x1200)Brats are about as basic as you can go, store had one of their specials going so I bought several.  Potato salad, slaw, and three  four bean salad round the lunch plate off in a nice picnic style.  Not a huge fan of eating outside but the flavor was there. LOL

Mmm… Sausage Pr0n

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Breakfast Pr0n

DSC_5167 [1600x1200]Sausage and eggs on a toasted bun with giardiniera on the side.

Tidbits

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.

Mmm… sammiches

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.

Breakfast pr0n

We stopped by that meat processor on the way back from the big city the other day.  We bought some of their garlic sausage.  Yay!  This stuff is awesome:I picked that tomato this morning, out before it gets too damn hot.