(NOTE: As in previous post, this was written last night, and I just got pics downloaded and edited a bit. While I’m taking a break in tomatoes.)

One uses what one has; short of freezer containers, there's a reason I save every plastic tub that comes in the house. Recycling R Us.

One uses what one has; short of freezer containers, there’s a reason I save every plastic tub that comes in the house. Recycling R Us.

It’s a good thing I love corn.

Because I have been up to my eyeballs in it all day. I have husked corn, silked corn, cut corn off the cob, and blanched corn (and am still blanching some even as I type). I have yet to parcel the corn out into plastic cartons and convey it to the freezer.

I have a 8-quart stockpot almost full of corn. I have a 6.5-quart Dutch oven full of corn. By my calculations, that ought to net me some 30-ish pints of corn for the freezer. Correction: It was 20 pints.

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Tomatothon, 2015, Day 1

August 21, 2015

Fifteen of these. Guaranteed vampire repellant.

Fifteen of these. Guaranteed vampire repellant.

Eleven of these. Because 15 was enough of the other ones.

Eleven of these. Because 15 was enough of the other ones.

NOTE: This was written last night. Just now got the photos downloaded and edited. Here you go. Back to corn.

Wherein we find out just how far a 25-pound box of Roma tomatoes will go.

Answer: A long damn ways.

But they were $10. How’m I gonna pass up Romas for $10 a 25-pound box? Because that works out to about 40 cents a pound, and I haven’t seen tomatoes that cheap since, well, a long time.

So, Romas. I can tell you 25 pounds makes up more than a dozen pints of roasted tomato-garlic-onion sauce (ain’t no vampires up in HERE tonight, I can tell you!), and nearly a dozen half-pints of tomato chutney. Or chutney-ish stuff. Or tomato jam. Whatever.

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Georgia on my mind

August 20, 2015

Westbound with the good stuff. What you can see of it.

Westbound with the good stuff. What you can see of it.

And on my stove. And in my oven. And my laundry room. And my carport.

Enough Georgia, in fact, that I will be working myself pretty steadily for two or three days (counting today) until I put up all the marvelous produce I brought back from the southern tip of the Appalachian Mountains.

If any of y’all ever have a chance to go to Rabun County, GA (google it), I urge you do so. It’s a lovely spot. Good restaurants. Good shopping, both there and in the region. Cool touristy stuff. Cool places to sit on the porch and look at nature. Golf and hiking and stuff.

And produce. Dear Sweet Baby Jesus, they have produce.

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Good, old-fashioned American fare -- burger, baked beans, potatoes.

Good, old-fashioned American fare — burger, baked beans, potatoes.

You’ve been there. Your refrigerator is bulging with good things to cook. Fresh produce litters your countertop. There are all sorts of delectable creations well within your culinary reach.

But you want, dammit, a burger.

We Americans do love our hamburgers. The bigger, the thicker, the juicier, the piled-higher-with-toppings the better. And I wanted a hamburger in the worst kind of way.

So I grilled some.

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Lobster, white wine sauce, salad. Hard to beat. Zoodles  superfluous.

Lobster, white wine sauce, salad. Hard to beat. Zoodles superfluous.

For my second try on the spiralizer, I stayed with zucchini noodles and changed the sauce and the protein.

I can report that zoodles do not play well with white wine sauce. However, lobster plays with it VERY well.

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Beer. Cheese. Bread.

August 8, 2015

Good stuff, right here. Worth trying.

Good stuff, right here. Worth trying.

That’s three of your  major food groups, right there.

And it’s my first venture into my newest cookbook, The New Artisan Bread In Five Minutes A Day. Which I came by through a bit of happenstance that’s been a happy little adventure, thanks to Amazon.

It started when I got my spiralizer. In the way that one purchase has of leading to another, I decided I needed a spiralizer cookbook. So I logged onto Amazon and bought one. Went to check out, and it told me my total was $0.00. Something about a “store settlement applied.”

H’mm. Got no clue what that means. Let’s add another book and see what it does.

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Splurge on breakfast

August 8, 2015

Decadence for breakfast, anyone?

Decadence for breakfast, anyone?

If you want to use up your week’s worth of fat and cholesterol, here’s your breakfast, right here.

This is so rich I can’t eat a whole serving. But I can do significant damage to half of it.

It’s a riff on the classic French dish, eggs en cocotte, or baked in a casserole with cream. In this case, with a few additions to that. Like cheese grits. And bacon. And more cheese on top.

Nothing succeeds, after all, like excess.

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