Yes, my eyes were bigger than my stomach. But damn, it was good.

It’s September, so it’s time to cook again.

I seriously have not been cooking much in the past month. I’ve been on the road a good bit, and when I’ve been home, I’ve been busy. It’s cooled off a bit, and I’m more in the mood to cook, and there are still plenty of nice, fresh veggies out there to cook, so it’s all good.

Went a little out of my ordinary zone for Labor Day Sunday dinner with the kids, cooking up a big pork roast into carnitas for tacos, with refried beans, Mexican rice, and street corn tomato pie on the side.

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Busy holiday Saturday

July 1, 2017

The quintessential summer lunch: The BTPC.

Woof. I’m tired.

By 10 a.m., I’d been to the farmers’ market twice, two grocery stores, Sam’s, and run some other errands. Then I came home and got busy.

I put everything away (exhausting in and of itself), put three racks of  baby back ribs in the water bath to sous vide, and made 15 pounds of sauerkraut. Well, it’s not sauer yet, but it’s on its merry way toward fermentation, basking in its brine in its bucket in the dining room. Come mid-August, we’ll have us some sauerkraut.

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Happy Independence Day, y’all!

Whew. Long holiday weekend began about a cocktail and a half ago. And none too soon. I am not suffering fools gladly today.

This is an odds and ends posts, designed to catch up on a few things and ease us into the holiday weekend, which I am welcoming with Moscow Mules and salsa with chips and grated cheese. Don’t judge. It was that or Asian takeout, and I didn’t want to get up and get out to go get the Asian.

Holiday weekend will begin tomorrow, when I bestir myself from bed and set out for the Farmers Market and other assorted errand-running, and come home to do some serious cooking and housecleaning.  On my “get it” list at the market: sweet corn, peaches, more canteloupe, whatever else looks good. Cabbage, if the market still has any, and I’ll make some kraut, being I never got around to the last kraut I was going to make, and chunked the elderly cabbages yesterday. Thank God I at least have a compost bin.

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Barbecue time!

May 28, 2017

Dinner. Yes, my eyes were bigger than my stomach.

It’s pretty much canonical, in this part of the world, that Memorial Day weekend, sometime, you need to consume some meat that’s been up close and personal with a grill or a smoker.

I will wager that not too many folks got as good a taste of that as I did today. Not that I can claim any of the credit for the barbecue — just the sides — but I had what I believe is just about as good a pork barbecue as I’ve ever had in my life.

How it was, was, like this. A month or six weeks ago, when we had all the flooding in Northeast Arkansas, some friends of mine who live an hour or so to the north of me had 5 1/2 feet of water in their home on the Eleven Point River. This is the third time they’ve gotten water in their house, which is built well above the 100-year flood level; the other two times, it was a foot or so, and they’d elevated everything on blocks and moved everything moveable upstairs. A pain in the butt, but manageable.

Oh, and the insurance company cancelled their flood insurance after the second event.

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Easter dinner. All the faves. It was good. Seconds were had.

Another wonderful Easter in the books, or almost so, as it’s nearly sundown.

We’ve gorged ourselves on a traditional Easter repast of ham, mac and cheese (because I have carb-loading children, and they require mac and cheese), corn casserole, asparagus, green peas, deviled eggs, rolls, lemon icebox pie, and strawberries.

We’ve hunted eggs at church, with the cutest kids on the face of the planet, led, of course, by my very own, because, well, he’s about the cutest kid on the planet, except for my other two grandkids, with whom he’s tied. Sorry. I calls ’em like I sees ’em. YMMV.

Every girl’s crazy ’bout a sharp dressed man.

I mean, seriously. Are there any cuter kids? I submit there are not.

And the other two, who are right cure, in and of themselves!

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Head start on Easter: Lemon icebox pies.

And why is ham traditional in the South for Easter dinner, anyway?

(Answer: Because it’s about the time of year that traditionally, hams which were from pigs slaughtered in the fall and cured over the winter were ready to eat. And now you know.)

I have commenced Easter dinner cookery. Easter is another one of those “all about tradition” holidays. There is not a lot of room for maneuvering in the Chez Keyboard kitchen when it comes to Easter dinner. One MUST have:

  • Ham. In my case, sliced, pre-cooked but warmed nicely with a glaze, Honey Baked ham, because that’s just damn good ham, and will serve me nicely for ham sandwiches for a good while.
  • Deviled eggs. Because, Easter. Eggs. Et cetera.
  • Green peas. Because they’re springy. I’ve bounced among several preps, and just tend toward the simple: steamed, buttered, tarragon.
  • Asparagus. Because it’s the first local fresh green vegetable you can get. Because it’s wonderful. Because Children A and C, who’ll be partaking of Easter dinner, and I can eat our weight in it. I will either roast it, or wrap it in proscuitto and then roast it. And there will be hollandaise.
  • Corn casserole. Frozen corn from last summer, Jiffy cornbread mix, eggs, sour cream, melted butter. Ain’t nothin’ no better.
  • Mac and cheese. Because the carb-loading children require it.
  • Rolls. Specifically, Ms. Mary Lloyd’s rolls. Because it’s a holiday. Because a leftover roll, split, toasted, and filled with ham, is one of the finest leftovers on the face of the planet.
  • Lemon icebox pie. There is some wiggle room on dessert, but I was in the notion for lemon icebox pie, so that’s what we’re having. Because I made them today.

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A happy sort of lunch

January 11, 2017

Brie, bacon, tomato. Yum on a piece of toast.

Brie, bacon, tomato. Yum on a piece of toast.

Wherein we contemplate what we might put together for lunch, try something, and it’s sublime.

I was fiddling around in the kitchen with some this and some that, and it came time for lunch. And neither this nor that constituted what I wanted for lunch, so I set about looking for something else.

Something else wound up being a complete flyer on what I thought ought to be good. And it was.

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