April 10, 2017
Things are progressing apace here at Keyboard Farms. Over the last three days, we have planted:
- 38 tomato plants
- 4 pepper plants
- 15 lettuce seedlings
- 15 radish seedlings
- 20 carrot seedlings
- 12 cucumber seedlings
- 15 pea seedlings
- 12 cabbage seedlings
- a dozen or so different herbs
And our back is tired. As are our shoulders and our knees. The slings and arrows of advancing age are not kind to a would-be gardener.
January 25, 2016
Well, now. Once I tweak it a bit, this stuff may work.
I may have alluded to this new eating plan I’m on — I hesitate to call it a diet, because it really isn’t — which requires me to get two servings of fruit and three servings (a full cup each!) of veggies in every day. Given that I’m not a huge veggie eater outside of when I can get them fresh out of the garden, I was looking for ways to make that a bit easier.
I was chatting with a friend about the issue, and she mentioned she drank V8 juice to cover some of her veggie servings. Now, I like the taste of V8. I don’t like the price, and I don’t like all the additives they put in it. I said to myself, “Self? Don’t you reckon we could make that stuff?” And Self said, “Well, I don’t see why not.”
So we set out. I Googled recipes, and got an idea of what wanted to go in it. Went to the grocery today, and got beets, spinach, parsley, and celery. Came home, got out a quart of home-canned tomatoes, dumped them in the blender. Steamed the beet and three chunked-up carrots until they were tender; added them, a big handful of spinach, about a quarter of that grocery store sized bunch of parsley, three chunked-up ribs of celery, a teaspoon of salt, and a tablespoon of worcestershire. Blended the heck out of it.
May 17, 2013
Everything on this plate came from the Farmers’ Market.
I love spring.
I took a notion I wanted to roast the carrots and beets I’d picked up almost two weeks ago at the market, and when I grabbed them from the fridge to prep, there were the radishes.
H’mmm. I never cooked a radish before. Why not?
So I promptly prepared this pan of veggies for the oven. The beets and carrots got tossed in olive oil first; the radishes, in truffle oil. The beets got a sprinkle of coriander and cardamon because, well, I just thought coriander and cardamon would go well on them. The carrots got a sprinkle of cumin, because I KNOW carrots go well with cumin. The radishes went nekkid into the oven but for the truffle oil, on the basis I thought the peppery taste of the truffle oil would go nicely with the peppery taste of the radishes.
November 25, 2012
Well. It was Thanksgiving. I cooked. We all ate a lot. It was good. The end.
OK, OK, not really. Not really the end, I mean. But it’s just a shame to cook a great, traditional Thanksgiving meal, and not have a single stinkin’ photo of it. I’m not sure why I don’t; it was just that every time I started to fetch the camera, I got busy with something else.
As usual, my Thanksgiving was strictly along traditional lines. I cook this dinner once a year. I’ve got it down to a pretty fine science, and it’s all the stuff we like, and I don’t see much need in messing about with the menu.
May 16, 2011
It wasn’t all bad. The dog got better, averting a trip to the vet. I was only without e-mail for an hour or so this morning before we got it fixed. And I came home to a clean kitchen and fixed some leftovers with some freshly-cooked veggies.
This is not that meal. I didn’t see the point in photographing warmed-over brisket, mashed potatos and carrots. Carrots were good, though. I boiled them with some grated ginger until they were tender, drained them, then glazed them with butter and honey and put them back on the heat to just let that thicken up a bit. Then I added a little chopped tarragon. Good stuff.
The above, rather, was Sunday’s dinner, and a rather straight-forward dinner it was, too. A grilled pork chop, some potato salad and some slaw. Can’t beat it. Also grilled burgers for NS, who was pissy-faced at the idea of “pork chops AGAIN?” and since I’d been gone for a week and missed his birthday to boot, I indulged him.
Jaysus. Kid would eat hamburgers every day if I’d let him. A balanced diet is NOT one of his priorities.
The pork chops were some I’d brought home and stuck in the freezer, about halfway thawed once, decided against cooking, and then thawed again, so I had to cook them. Big, pretty pork chops; about an inch or so thick. There were six. We ate two. At least one of the left-over ones will go in some sweet potato hash. One or two will likely go in quesadillas. Or, hell, I may chop ’em all up and put them in enchiladas, or press them on some French bread and make Cubanos.
A pork chop is a versatile thing, it is.
February 27, 2010
Petit Jean Farms free-range, grass-fed beef is SO worth four bucks a pound.
Here you see a cross between meatballs and slider patties; i.e., a meatball flattened out a little, seared on both sides, and then simmered for an hour in a lovely, rich marinara sauce, spooned over orzo, with a side of coriander roasted carrots.
Oh. My. God. This was so good I forgot to add the parmegiano I’d just grated, but it didn’t matter.
And when you consider that pound of ground beef, by the time you add a half-cup of cracker crumbs and an egg to it, made enough meatball/sliders for four, y’know, that ain’t no bad deal. Not at all. But the meat just defies description. I don’t think I’ll ever buy grocery ground beef again.