Mmm… sloppy joe with giardiniera and a side of chips. Those are Utz salt ‘n vinegar flavored chips. Amazon had a deal on them for Prime members, alas the deal has moved on. [ETA: They’re back in stock!]Mrs J sent me this pic of Toby at the vet’s office. He tangled with a feral cat and got a bite on his tail that abcessed. He’s fine now.Gabe waits by the door with Homer keeping him company. Mrs J has just left for the vet with Toby. She told Gabe he wasn’t going but he hoped she would change her mind.Franks with beans on the side.Franks with beans on the top.Mmm… gumbo! This recipe came up first with a Google search and it looked pretty good. I took my usual liberties with the ingredients, crawdads for the shrimp, and chicken because I like chicken. I used a small can of tomato paste and added four fresh ripe tomatoes sans their skins. It does have andouille sausage.Ribs and fries. I need to work on my presentation – the half slab doesn’t look “ribby” enough.Here’s a fresh loaf in a plastic bag. Do you tie? I often use small office binder clips if the loaf is going into the freezer but the twist and tuck under is the way I go if the bread is going to be used that day.Gabe likes to climb on my lap to be reassured Mrs J will come back home.
Here’s a photo from the archives. I like the symmetry.Kroger had a sale on strip steaks. They needed some trimming but were still a pretty good value. I did this sous vide, setting the water bath to 130 degrees for a couple of hours. They finished in a smoking hot cast iron skillet in olive oil and butter, deglazed with white wine and chives for a simple pan sauce.Sloppy joes for lunch the other day. This one has American cheese and a few dill pickles. The potato salad looks like it has the traditional dusting of paprika but it’s really Creole seasoning. It adds a bit of a tang to it.BBQ chicken! I’ve taken to cooking these leg quarters in the toaster oven using the slo-cook setting. I did this on the high setting for two hours, no particular reason to choose that time – it’s the default for the high setting. Set it to low and the default is four hours.I snapped this one of Bitsy lounging atop the sofa, prompted by the play of sunlight through the slots of the vertical blinds. It seemed like a candidate for the Prisma treatment:
Hot dogs! I’m not sure how long these buns have been offered but I’m liking the slit on top rather than on the side. These are Pepperidge Farms brand.I’ll wrap up with some soup. This one uses the broccoli left over from that steak dinner, a bit of smoked pork, rice, and three kinds of cheese in chicken stock and milk.
I’ve always called these things pink ladies but I assume there are other names for them depending on where you live. They usually come as a surprise, seemingly showing up overnight.This sloppy joe sammich got a bit of crunch added with the corn chips, it’s akin to Frito pie in that regard. I like the way the slaw turned out so much I ordered a salad spinner for the method the recipe spells out. It calls for a salt and sugar “cure” that has to be rinsed off before the dressing is added and the excess water needs to be removed. I’ve been letting it drain onto tea towels.More BELT sammiches. I’m frugal so I toasted the heel ends to make this one. The tomato bushes continue to yield the big slicers that are perfect for them.Speaking of tomatoes, we juiced a couple of five gallon buckets full of tomatoes and spent the day boiling them down to eventually can 7 quarts of tomato soup. That vegetable juicer we bought is still paying dividends.Gabe has found a new toy that is so much better than the other toys in that box. Mrs J is so much fun! She plays with him all over the house!Usually these play sessions result in nap time, whether Gabe is sleepy or not.Moar kittehs! I don’t have any additional info on either of these.More smoked pork with some of that slaw from the recipe I linked to above.I’ll wrap this up with another kitteh.
Gail, a six month old kitten, was introduced to her her new staff yesterday. After her approval she allowed her new chauffeur to convey her to her new domain. We have no idea what this is. It’s about the size of a softball and is made of various fibers.I suppose it’s possible that it’s just a windblown ball of fluff that has been caught by the branch but it does appear to have been purposely anchored there by several loops of the same fibers as it is built of.Mmm… sloppy joes! I made a quick bean salad with a rice vinegar and olive oil dressing to go with it – based loosely on this recipe.I made corned beef the other day and ran the butt ends and scraps through a food processor just for this hash dish. Frozen shredded potatoes make it a quick and delicious meal. That’s hot sauce on the egg, I like a dash of Tabasco on mine. Gumbo is always a good idea. This one has shrimp, chicken, and some of my homemade Andouille. I still have a little bit left, sealed in vacuum bags and frozen. Vacuum sealing is working out very well, pleased to have rediscovered the method.I made a quick batch of Italian sausage from some plain ground pork because I had my heart set on some and found none at all in the freezer. I was sure I had some!I’ll make kitteh bookends to the post with this snap of Bea. The cats have shredded the carpet on this old cat tree so Mrs J set it outside on the back porch, pending remediation.
This exemplifies the mood around here this afternoon. The rest of the critters are about somewhere but they haven’t made it as far as this pair.Mrs J had enough left to manage these hand pies. Apple is fine but we both are thinking that this much effort should yield at least a few blueberry pies. Nothing says I’m too lazy to cook a proper meal like sloppy joes and oven baked frozen fries. Tastes pretty good, though.Those ham and asparagus frittatas went over so well the other day that we did a reprise with broccoli. These have cheddar and deli sliced ham along with the veggie. I zap the broccoli for a minute, covered, in the microwave before adding it to the pan. Let the edges firm up then finish under a broiler. My toaster oven works great for this.Chicken rice soup hit the spot the other day when it was colder. We made a loaf of country white bread in the machine to go with this, thick slices lightly toasted with a slather of butter.Last, but not least, is this cheese crust pizza. Note the orange-ish puddles around the inside edges – I usually roll mozzarella string cheese into the crust but the last time I shopped I went with “pizza flavored” cheese. It all melted and ran out the gaps, it just wasn’t as good as the regular stuff. By a wide margin. Yuck.
Mrs J wanted sloppy joes for lunch but a quick look found us lacking buns that would work. I did a search for quick burger buns and this one jumped up. The recipe calls for a ton of yeast because it isn’t given much time to work, just a 10 minute rest after they are shaped and placed on a baking tray. My oven may be running a tad hot ever since I fiddled with the adjustment slider on the underside of the temperature dial. It had been a bit cooler than the setting indicated and I may have overshot. At any rate, with the temps set to 425 per the recipe they were looking like this at 9 minutes in so I pulled them.They felt a wee bit heavy and they were fairly dense but worked very well for the task. I think the next batch will get a little more time for a rise and a cooler oven, say at the 375 setting. The sloppy joe has a slice of muenster cheese, placed while still in the pan and then covered while it melted down into the beef. The beef recipe was my usual – sweat down onions and bell peppers, add garlic, toss in the beef to brown while dipping out grease and then adding bbq sauce, catsup, brown sugar, dry mustard, and whatever else catches my eye. I thickened this batch with cornstarch dissolved in stock but that is optional. Bonus pet blankets and beds! Mrs J has been busy as a beaver.
Nothing beats sloppy joes for easy eating. Mrs J said to pick the peppers from the patio containers because she was cleaning up and wanted to get rid of the way past their prime plantings. I roasted and chopped a few of the Anaheims and a couple of poblanos and added them to onions and a can of tomato bits and added all that to browned ground beef. It looked enough like the chili we have been eating all week that I stayed away from chili seasonings and went with Sweet Baby Ray’s bbq sauce and catsup. The cheese is about the last of the shredded cheddar and jack, I started with a big bag and used it all week long.
Nothing fancy about this one. The sauce was straight from a bottle of Sweet Baby Ray’s. I minced and caramelized an onion before adding the ground beef and drained the fat before saucing. I’m slowly working down the gallon of hot Chicago style giardiniera. There is a bit of shredded Monterey jack under that.