It begins!

November 19, 2017

Pumpkin cheesecake, top center, flanked by plain ones.

Well, if we don’t have anything else for Thanksgiving, we’ll have appetizers and dessert, because those are made.

(Note to self: Need to take turkey out of the freezer tomorrow. Don’t forget that.)

I got up with the urge to get in the kitchen Saturday, and get in the kitchen I did. Included in the day’s production were three cheesecakes, two cheese balls, and two small baguettes’ worth of crostini.

In truth, it would have been just two cheesecakes, but for the fact my nine-inch springform pan has taken feet and walked away. I was planning on a cheesecake in it for pot-luck at church tomorrow, but it wound up being two cheesecake pies, instead. I need to top them with…something, yet to be determined what. It may be a pecan topping I found a recipe for (that I was going to use, because it’s for a pecan pie cheesecake, with a layer of pecan pie, a layer of cheesecake, and then the topping, and who wouldn’t love THAT?

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eggbites, plate

Ready to be bagged up for breakfast.

Well, some of it, anyway.

I have bulghur oatmeal bread on its first rise, egg bites in the Instant Pot (and leftovers in the CSO), granola in the oven, and trout filets brining in the fridge. The sirloin tip will move to the freezer to wait his turn, and the bottom round will go in the cure to be corned, since it has to sit for two weeks, anyway.

The trout likely will not get smoked until tomorrow. It may be the bottom round won’t go in the brine until tomorrow. We shall see. Given how I felt yesterday, I’m fairly well amazed I got as much done as I did.

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Famous, for good reason

September 8, 2017

Rhoda's 0907

Famous? Damn straight.

“Road Food,” of course, was made famous by Jane and Michael Stern on public radio, but we’ve all been out on business or pleasure travel and happened up on marvelous food in the most unlikely of places. Here’s a report from my last couple of days on the road.

I had been on a business trip that took me to LA — that would be Lower Arkansas — and spent last night in Monticello, in the southeastern quadrant of the state. I commend to you, by the way, the Trotter House BnB there, where they fed me breakfast that would have sufficed for me and a friend.

Yogurt, fruit, fried ham and French toast with whipped butter and copious quantities of syrup. I would have done a truck driver proud.

I set out after breakfast with a couple of stops planned, but no real schedule, and decided on a whim I wanted tamales to bring home. So I betook myself east and south to Lake Village, in the far southeastern corner of the state, to Rhoda’s Famous Hot Tamales and Pies.

And they are, in fact. Famous, that is. At least in the Mid-South, where people might grant you could get good tamales across the Mississippi River in Greenville, MS, but if you want pie, you need to cross the bridge and go to Rhoda’s.

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The bounty of summer, all jarred up for winter.

Also, fighting the continuing gnat war.

Confession: I am REAL good at letting my ambition get away with me when it comes to buying produce.

Confession No. 2: I am not as good about using it all as I ought to be, and it sometimes gets away from me and I wind up have to throw something out, which makes me sad.

Confession No. 3: I have a distressing habit of leaving it on the counter, where it sometimes gets away from me and I wind up having to throw it out….but before I do, I develop a gnat problem.

Confession No. 4: The problem above is because my refrigerator is so damn full I don’t have room to put everything that ought to go in there. Yes, I’m a food hoarder. I need to go through and do a wholesale cleanout.

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Got the blues for a pig?

August 12, 2017

The one in the middle is to show the broiled-too-long side. Not burnt — but REAL close.

I have tested out a pet theory, and found it to be accurate.

Ever since I tried my first Blue Q blueberry barbecue sauce on some chicken, I’ve thought it would do well on pork. I put that theory to the test earlier this week, after I fetched out of the freezer some primo-looking pork steaks I had procured from my local farmer from whom I get my beef, pork and chicken. They were beautiful things, well-marbled but not too much fat. I stashed them in the freezer for the next time the kids were down for Sunday dinner.

That time came, or was supposed to have come, last Friday night. I laid in all the things they like that morning at the Farmers’ Market. And had cooked/prepped most of it when I got a message that the stomach bug had struck down my son-in-law.

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What to do first?

July 19, 2017

Oh, the quandary. A quiet morning, nothing on tap until noon or so, and I have more stuff to do than I can get done. What shall I tackle first?

  • There are purple hulled peas in the refrigerator to shell and freeze.
  • There are still cucumbers on the carport, and likely more cucumbers on the vines, that need to be given away, thrown away, canned, or done SOMETHING with. Will no one rid me of these troublesome cucumbers?
  • I am out of granola. I crumbled granola bars in my yogurt this morning. T’ain’t the same.
  • I have about 10-12 pounds of figs in the refrigerator to make jam and preserved figs.
  • There are a half-bushel of ¬†Georgia peaches being delivered tomorrow.

I don’t think I have the time to work up the figs today, not with a work appointment in the middle of it. Maybe I can get the cucumbers in to ferment, and the granola made, and shell the peas tonight while I’m watching baseball. Hopefully the figs will hold a day or two.

But right now, before anyone else wakes up, I think I’ll take a nap. You ‘n y’mama ‘n ’em enjoy your morning.

 

 

bkfst pizza 0715

What was left of the breakfast pizza after four women and two kids filled up.

Got a throng in the house for breakfast? Fed people breakfast strata until you’re sick of breakfast strata? Tired of cycling batter through the waffle iron?

I give you the breakfast pizza.

This thing is just about guaranteed to please picky eaters, as long as they like sausage, eggs and cheese. (Who doesn’t? Few people I know.)

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