August 22, 2015
(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.)
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.
August 21, 2015
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.
August 20, 2015
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.
August 12, 2015
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.
August 10, 2015
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.
August 8, 2015
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.
August 8, 2015
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.