DSC03038 (1600x1060)It’s never a bad idea to lead off a post like this with kittehs!  These came available to adopt today, three boys and a girl.  The girl has been spoken for already.  I have no idea which of them is the sister kitty.DSC_1498 (1600x1060)The dirty dishes from this dinner are still on the table as I type this.  I can’t take much credit for anything here, the tater tots and the breaded shrimp came frozen in plastic bags.  I can say that I mixed the batter for the broccoli, adapted from a Betty Crocker recipe.  I used a lemon-lime soda instead of the beer and made it a bit thinner so that you could see it was broccoli you were eating rather than an anonymous fried lump.  Oh!  I almost forgot – the cocktail sauce was made with my homemade ketchup!  Mine on the left in the emptied Heinz bottle, the new bottle of the Heinz product for comparison:DSC_1503 (1600x1060)I saw someone on one of my TV cooking shows make chipotle flavored ketchup that looked good so I stopped and started the DVR while scribbling down the ingredients.  No real info on the quantities so this is a best guess as to ratios, I used: 4-15oz cans of tomato puree, 1 small can of tomato paste, 1 big onion, 1 small can of chipotles in adobo sauce, 1/2 cup brown sugar, 1/2 cup cider vinegar, garlic powder, onion powder, Worcestershire sauce, ground allspice, ground cloves, nutmeg, cayenne, salt, and pepper.  Chop the onion and sweat it down in oil, then add everything else. You are going to have to wing it, too!  Let’s just say, add those additional spices “to taste”.  I used a stick blender to break down the onions and the chipotles and simmered the sauce for a half hour or so.  Great Success!DSC_1441 (1600x1060)We made some banana bread and added some frozen blueberries.  Worked fine but nothing to shout about.  The cinnamon crunch topping was pretty good.  Cut 2 tablespoons of cold butter into 1/4 cup each of flour and sugar with 1/4 teaspoon of cinnamon and sprinkle over the batter.  I made the first batch and used way too many blueberries, Mrs J made the bread pictured above using 1/2 cup of berries.  Mine tasted good but wasn’t, ah, photogenic.DSC_1491 (1600x1060)We had waffles, sausage and eggs for supper the other day.  Great any hour of the day.DSC_1497 (1600x1060)Mmm… pastrami for lunch today.  We made everything here but the bread and the thousand island dressing.  That’s the last of the pastrami, I hope they have another sale on beef roasts, I’ll snag a big one and and get the brine going.IMG_20151201_115053755[1]_Snapseed (1600x1200)Time for another kitteh!  This is Maisy, she’s five months old and was adopted Tuesday.  Yay!DSC_1407 (1600x1060)I’m going to call this a quesadilla – it has roast pork, some leftover beans and corn, a ton of cheese, a dab a the last batch of chili, a few chopped peppers, and a nice squeeze of my sweet habanero sauce.


DSC_8743 (1600x1060)Cherry tomatoes!  More than we can eat so I’ve got most of these dehydrating.  Kept enough of them back for a nice pizza Margherita.DSC_8744 (1600x1060)This one is a thin-ish crust, painted with garlic infused olive oil and sauced with sauteed cherry tomatoes with more garlic and fresh herbs.  It gave us a chance to use some of the latest batch of homemade mozzarella.DSC_8750 (1600x1060)Fresh oregano and thyme in with the sauce and fresh basil added after it came out of the oven.  A pretty good pie!DSC_8733 (1600x1060)Yellow melon for dessert.  These are super sweet and I think they are the best melons ever.  I really should get back over there for another one.PICT4135 (1600x1060)Random wildlife!  This young whitetail still has prominent spots.  They slowly fade over the summer.  Momma isn’t far away.DSC_8739 (1600x1060)I’ll wrap with a couple of sammiches.  Here’s  pulled garlic pork on a bolillo roll with slaw and a drizzle of a locally bottled bbq sauce.  I grabbed a bottle last time through the store because I knew I was running low and it’s a lot like the stuff I make myself.DSC_8718 (1600x1060)Last is another classic Reuben with our own corned beef and sauerkraut.  This one has provolone and thousand island dressing.

Dogs ‘n’ Tots

I’ve got nothin’.  I made the slaw using fresh peppers from the gardens and boy oh boy is it hot.  There are a couple of jalapenos in there and some of those mystery peppers that I don’t know the name of and some big peppers that are similar to bells.  The name of those escapes me.  Old timer’s disease.  All the heat came from the jalapenos.

Breakfast Blogging

Owing to the continuing problem with the slide shows I’ll just put up a few pics today.  Basic breakfast around here consists of eggs in some fashion.  Today it was sunny side up atop a thin slice of ham.  Just for fun I made sammiches of it with slices of toast.

A bit later I decided to do a bit of experimenting with riced potatoes.  I wondered if I could reproduce “tater tots”.  Mrs J has expressed a fondness for these before, and I was wondering if I could fit them into dinner today.  I was thinking basic hash browns before I had the tater tot thought.

I riced a potato and wrung the water out, heated up a pan and poured in a generous glug of olive oil.  It was soon clear the the potato bits would not stick together well enough to form a ball, at least using nothing more than my hands.  They ended up as mini hash browns, roughly the size of potato chips and with a similar texture after they had been pressed flat and fried crispy on both sides.

These were delicious with a sprinkle of salt and a grind of black pepper.  Decided to add a bit of beaten egg to the riced potato as a binder on the next try.  These held together a bit better but not well enough without using some sort of dedicated appliance to form them into little balls.  I imagine that a deep fryer would be very handy for frying them.  They did brown a little better, though I can’t say that the taste improved any.

This was the largest patty of the last batch, broken in two.  Still some unbrowned potato in the middle.  The first batch were fried all the way through and had a nice crunch, much like a potato chip.  I think the first batch was my favorite.  I’ll make some more of these tonight to go with the grilled fish I’m planning.  Stay tuned.