OK. I’m going to quit apologizing. We’re just going to have to get used to the fact this is going to become a now-and-again kind of blog, now that my life bounces between road trips and bouts of grandmothering and cooking has, somehow, gotten pushed to the side.

Or, a blog is a sometime thing, with apologies to George Gershwin.

Freezer. And beef. Lots o'beef.

Freezer. And beef. Lots o’beef.

This week has been a sometime, although there’s been nothing you haven’t seen before. ┬áBut I have at least been in the kitchen a bit, and other food-related things have been occurring. Like the purchase of a freezer, above, which is now filled with a quarter of a cow. He was a nice-sized one, too; filled up my little seven-cubic-foot freezer nicely, with a bit of room left over for the quarter-pig I intend to procure in a couple of weeks, and the periodic chickens I pick up as I’m back and forth on work trips.

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You CAN TOO come home again!

September 4, 2011

And that is, thank you Sweet Baby Jesus, exactly what I’ve finally done after a horrendous August road warrior schedule. I have, in fact, cancelled a planned week-after-next business trip, and I am HERE for the next eight blessed weeks, and damn well happy about it, thank you very much!

And I am cooking. Today we are going to have chipotle garlic grilled flank steak, potato skins, and barley-stuffed zucchini (the recipe was for barley stuffed peppers but I don’t like peppers so I’m stuffing zucchini. Deal with it). But I thought I’d catch you up with a little travel, a little dining, and so on and such forth.

Crappy cell phone photo does not do Cupboard lunch justice. Trust me.

You can also go home again when it comes to food, witness my stops en route home from the wilds of North Georgia (pretty country!) in Memphis at BOTH the Cupboard and Cozy Corner.

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That Southwest flavor

October 23, 2009

It’s a kind of a Southwest night. That’d be the Southwest US, by way of interpretation through Southwest Arkansas. (Well, really, west central Arkansas, but we won’t quibble.)

Tonight’s menu: Chicken mole, black bean cakes, and corn pudding, with guacamole garnish.

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