Sunday salad lunch

June 12, 2017

Clockwise from upper left, peaches and cottage cheese, broccoli cauliflower, cucumber, jail slaw.

I came home from church yesterday absolutely ravenous, with no plans as to what to eat, or cook, for either lunch or dinner. Contemplated stopping by somewhere to pick up something, and decided that was ridiculous, given I had two refrigerators, a pantry and a countertop overflowing with food either already prepared or waiting to be prepared.

So I came home and fixed myself a salad luncheon, which had the added plus of emptying the refrigerator of some odds and ends of different dishes.

Clockwise from top left, we have peaches over cottage cheese (finished off the peaches); broccoli and cauliflower salad I’d been jonesing for for a week, and finally made Sunday morning before church; the last of the other day’s cucumber salad, and a serving of jail slaw to round things out. It made a fine lunch.

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Cooking odds and ends

June 2, 2017

mango chutney

Mango chutney. Which I’m going to try out, one of these days.

It was something of a food-centric day. Albeit I don’t have any pictures of any of it yet, so here’s a picture of something I made a while back and never posted about because I haven’t had occasion to use it yet.

That is mango chutney. From the box of mangoes I bought at Sam’s t’other day, when I was craving mangoes. Mangoes don’t last long, and I didn’t want to lose them, so — chutney. When I made it, I was planning on cooking Indian one night soon, and I haven’t done that yet, so I’m saving the chutney until I do. We will report on that, then.

Today, though, I did bestir myself to make granola, as I have been out for weeks; to make pimiento cheese, because I felt like it, and watermelon tomato gazpacho, because I had watermelon and tomatoes that needed using and that just sounded good. And I went shopping, and went by a couple of meat markets I don’t normally frequent, and bought some breakfast sausage and some interesting smoked meats.

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Those damn stealth holidays

November 16, 2016

turkey3-2016Eeeekk! Thanksgiving is next week!

I’m not sure why it snuck up on me so badly this year. It may possibly be because we’re still having temps in the 70s and have had no more than a light frost so far this fall, or what passes for fall. Normally by this time I would have my menu all planned, and maybe even some early grocery shopping and prep work done.

There will be a few changes this year. We’re moving Thanksgiving dinner to Friday, as Child B and family will be able to come, for the first time in ages, so I’ll have everybody here. (Double eeeekkk. Got to houseclean this weekend!) Also hoping the girls’ godmother can come over. I think dinner will be late afternoon/early evening, which is good.

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Thanksgiving menu

November 20, 2015

turkey dayAs I need to plan my Thanksgiving menu, I figure I might as well make a blog post out of it. Because Thanksgiving, my favorite of all the holidays, is less than a week away, and I will have two-thirds of my family there, and we need to eat early because Son-in-law 2 wants to hit WalMart when it opens at 6 Thanksgiving night.

Me, I’ll sit home and eat leftover turkey and nap on the couch. My shopping will be on Cyber Monday.

Anyway. Menu.

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Crazy for condiments

May 14, 2014

The next big adventure in the kitchen at Chez Brockwell is going to be condiments. Although, being that it is presently 48 degrees outside (in mid-May? Seriously? I had to bring the basil inside!), I might think about something like braised short ribs or beef stew.

But I’m enamored of the notion of condiments, in part due to the fact my Memphis Guinea Pig finally brought back a batch of jars I’d sent home with him over the years with bacon jam and other goodies in them. The other issue was a confluence of three seemingly unrelated things: I bought a smoker box to hold wood chips in the gas grill; the Farmers’ Market has greenhouse tomatoes; and today, the Commercial Appeal published a recipe for Smoked Tomato Jam.

Let me type that again, slowly. Smoked. Tomato. Jam. Are there words on the face of the planet to begin to contemplate how awesome that concept really IS? Would that make a hellacious BLT, or what? And on a burger? Just kill me now.

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Cooking Christmas

December 22, 2013

It ain't Christmas if there ain't fudge. More to come in future post.

It ain’t Christmas if there ain’t fudge. More to come in future post.

Forgive me as I attempt to cobble together several different starts and stops and pieces of posts, as I have been somewhat discombobulated of late.

‘Tis the season, ‘n all that, y’know.

I’ve finished grocery shopping for Christmas, by my count, about three times. And I only need to go back once more. I’ve made some of the Christmas candy, with more to come, likely Christmas Eve. And I have to go to Little Rock tomorrow, pick up NS, and hustle back, and fall into a day-and-a-half kitchen marathon that will wind up with Christmas.

 

One impressive piece of cow, right here.

One impressive piece of cow, right here.

I decided a week or so ago, in a conversation with a friend, that rather than prime rib, I’d do a beef tenderloin. And residing in my extra freezer as we speak is a seven-pound specimen of same; first time I ever spent more than $100 on a piece of meat. I’ll sous vide him the day before, then sear him off in time for dinner. Mashed potatoes and gravy. Roasted broccoli with lemon and pecans, since Child B requested that we have SOMETHING green. ┬áHomemade rolls. Cranberry salad (It’s Christmas, after all!). Sweet potato casserole. Baked pears with balsamic and blue cheese, more pears with cinnamon and brown sugar. White chocolate cherry cheesecake, and chocolate pots de creme. I suspect I will yield to the pleas of the children and make mac and cheese.

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A box of country ham for Christmas.

A box of country ham for Christmas.

As much as Thanksgiving dinner is about tradition, for whatever reason, Christmas dinner doesn’t have to be. I have, by turns, done a Christmas brunch, Christmas hors d’ouevres, and even Christmas lasagna.

This year, since I’ll have the whole fam here (10 of us, 7 adults, three little people), I’m planning to mix something old and something new.

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