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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Simple summer dinners

June 10, 2017

brats n taters 0607

Brats, sweet potatoes, a pair of salads. Minimal work, maximum taste.

Though it’s not sufferin’ hot yet, the proliferation of fresh veggies and other good stuff to eat lends itself to a routine of simple summer dinners these days, when I can be troubled to cook at all.

(As I could not earlier this week, having spent the day in a meeting in Little Rock and gotten home around 6:45 p.m. We DID have a glass of wine and some excellent cheese and charcuterie before we left town, as well as a good caprese salad over spinach with shredded chicken for lunch, so I was in no danger of starvation, if you were wondering.)

The next day, I was woefully lazy, having bestirred myself only enough to knock the top layer of grime off the kitchen and run, but not yet put away, a load of dishes. And I decided to cook dinner.

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Yay! It’s spring!

March 20, 2017

Don’t laugh. It stands up on its own.

And my computer is in the shop. You can get a lot done when you are not working for a living, which I could not because I have not been diligent in backing my stuff up to the cloud, else I could use, after a fashion, this little tablet convertible critter that’s my travel machine.

It would be cool but for this truncated keyboard, which makes typing painfully slow.

But today, while I could not work, I played in the dirt. I built a compost bin out of pallets. I pulled up last year’s tomato vines and the cages. Threw the tomato vines in the compost bin. Dumped in my existing barrel of compost that’s been working all winter.

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Cooking Crimmis

December 22, 2016

cherry cheesecake

OK. We have made this.

Lawd have mercy. It’s Crimmis, all up in here!

I have been to Kroger more times than the legally allowable limit this week, I think. Because today, I realized I was Almost Out of foil, and you cannot cook Christmas dinner without foil. It just won’t work. And Child A had bemoaned that I had not made fudge, and “I don’t care if you make all those other kinds, but you know, we’re all gonna eat that peanut butter fudge, and my sister (that would be Child B) will be heartbroken if there is no peanut butter fudge.”

So I got marshmallow cream. And another bag of sugar. And foil. And stuff for a coconut cake, though that won’t be for Christmas, because it takes four days aging, and I don’t have that in the calendar, but we will have coconut cake early in 2017. It’s in the freezer. Have already told friend Kate, who is all about some coconut cake, that I need five days’ notice when she’s coming to visit, so I can make one and get it started aging.

Anyway. Christmas dinner is tomorrow, to accommodate Child B’s schedule, so she and her family can get back home and actually have Christmas morning in their own home for a change, and I think that is a Good Thing, and I’m perfectly happy to change my dinner plans to help it happen. Not to mention that it means Child A and Lucy and I can hang out on Christmas Eve and Christmas Day, go to church, and eat fun things like waffles and pigs in blankets and all such, and generally be slothful and highly enjoy it.

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pickles1

It only LOOKS like someone bled in it. That’s hot sauce. LOTS of hot sauce.

It’s going to be a … warm … Christmas.

As in a bottle and a quarter of Louisiana hot sauce warm.

I would not kid you ‘n y’mama ‘n ’em about this. Between a gallon of fiery pickle slices and a couple of gallons of Chex mix, a bottle and a quarter isn’t too much hot sauce. Is it? OK, so the pickles will singe a hole in your tongue. The Chex mix is merely mildly piquant. The horseradish pub cheese is, well, quite horseradish-y. Enough so, in fact, I think I may add some more cheddar to it to tone it down.

These pickles, though. Holy hell!

I mean, yeah. You put a Whole Bottle of hot sauce in ’em. Of course, you put about three pounds of sugar in ’em, too. Now, granted, I have sampled only one from the top, which may have absorbed overmuch of the hot and not so much of the sweet, but I thought that was a powerful amount of sugar. Of course, it was a powerful amount of hot sauce, too. It was a touch short of nuclear.

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Thanksgiving in the books

December 6, 2016

Thanksgiving dessert 1: Coconut cake.

Thanksgiving dessert 1: Coconut cake.

We had Thanksgiving dinner. It was good.

We also had the Christmas Crud From Hell. Still have it, in point of fact. It came to visit on Tuesday before Thanksgiving and has hung on, stubbornly, through mass quantities of over-the-counter meds, two doctor visits, a shot and four prescriptions. Said crud being why there were no runup-to-Thanksgiving posts, because by the time I cooked stuff, I was wiped out and didn’t feel like posting it.

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Fun stuff for brunch

November 17, 2016

If you get to feeling fancy for brunch, this is the way to go.

If you get to feeling fancy for brunch, this is the way to go.

Sometimes you just want something different. Something off the beaten path.

I wanted to try gravlax.

Gravlax, if you have not ever tried it, is sugar-and-salt-and-dill cured salmon, sliced thin and served raw, usually on a dark cocktail bread with some cream cheese, sour cream, or mustard-dill sauce. It also pairs well with eggs, either in a quiche or perhaps as the filling of an omelet or frittatta. And if your knife skills are good enough, you can slice it paper thin and wrap it around some savoury thing like an olive or a piece of cucumber. Or you could go the sweet route and try it with chunks of melon, or dates stuffed with brie.

Gravlax professes to be pretty easy to make, so I tried my hand at it last week. I had a nice frozen wild-caught salmon filet that was crying out to me to do something with it. So I betook myself to the Interwebs, where I found the Serious Eats’ recipe and procedure for curing gravlax.

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