We had a fine, fine Christmas dinner. There is not a single picture of it, because, well, Christmas and all its attendant chaos. Six adults, three kids, two spastic dogs, small house. You get the idea.

The best part of Christmas! AGCs, from left, 1, 3 and 2.

The best part of Christmas! AGCs, from left, 1, 3 and 2.

There is, however, this picture, the single moment during the day when we got a kindergartener and two preschoolers to stand still. And snapped quick. And they’re what it’s all about, anyway.

Dinner prep kinda got away from me, as I had to take a chunk of time out of the morning to roast the turkey I was taking to a local group home for a Christmas meal. And that wouldn’t have been so bad but for the fact I had to run hot water over the turkey, which had been sitting in the bottom of the fridge for three full days, but had barely thawed the least little bit.

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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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Forgot to take a plate pic, but here's the star of the show.

Forgot to take a plate pic, but here’s the star of the show.

You will recall the birthday eve dinner for the Memphis Guinea Pig, posted over the weekend followed by the birthday blackberry pie. There was, in fact, a birthday dinner the following evening.

Rather simple, but no complaints, and I have to say they were some of the best ribs I’ve ever cooked, no matter I bought ’em at Kroger.

I had, in fact, purchased said ribs on the Friday before July 4, baby backs frozen solid in the big on-sale pre-holiday case. I don’t remember how much they were, but a slab was something under 10 bucks. I brought them home and put them in the outside refrigerator to thaw slowly, with an eye toward cooking them possibly on the Fourth, or later that week.

Didn’t happen, so Thursday afternoon, I got them out and rubbed them down with a packet of Kansas City Masterpiece barbecue sauce mix and dry rub. Now, I am not generally one to be a big fan of prepared barbecue rubs, but let me say a word in favor of this KC Masterpiece. I bought it, along with a bottle of their sauce, because I had a coupon for it. When I opened the packet to sprinkle down the ribs, I was afraid I’d screwed up, because it had a very sweet taste, and while I’m not averse to sugar in my ‘cue rub, it’s real easy to get too much. But I went ahead on, because it was late, and I was tired, and I wanted to get those babies in a bag and in the fridge.

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OK Dave’s

July 11, 2013

Famous Dave's sample feast (from their website).

Famous Dave’s sample feast (from their website).

I won’t go so far as to say Famous Dave’s Barbecue lives up to its name. ┬áIt ain’t Memphis barbecue. But it ain’t bad.

I will, however say of the feast for one that that one better be pretty hungry.

I was in a hotel room in Council Bluffs, Iowa, earlier this week, an extremely busy 48 hours down and no dinner plans. Limited by my lack of a car, my options included:

  • Junk food from the hotel snack bar downstairs.
  • Walk across the street to Bass Pro Shops and eat at the restaurant there.
  • Call a shuttle from the nearby casino and eat steak or at the buffet there.
  • Order in pizza.
  • Order in Famous Dave’s.

I rather quickly eliminated the three middle alternatives, two of them because they required getting dressed and, more significantly putting on shoes and I had been wearing a suit and heels all day, and one because I don’t much care for pizza. That left me with options one and five.

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Yay! The kitchen still works!

Methodists will get the reference. The remainder of you may ignore the headline.

Have you MISSED me? If you have not, please lie and tell me you have.

I’ve missed YOU. I’ve glanced at my stats a couple of times, and sadly saw my page views dwindling as the week wore on, post-less. Yeah, Yeah, I know. What I have done for y’all LATELY?

Most excellent ribs, these are.

Well, look here, y’all. I have cooked exactly twice this week. I’ve been getting home at 6:30 or later, and have had neither the energy nor the inclination to cook. I only cooked those two times because Child C and Soon-To-Be-Son-in-Law 2 were here for dinner, and she is, after all, Eating For Two. And here is what I’ve cooked:

First, sous vide ribs. These were pretty marvelous. I will confess they were the preseasoned slabs from Kroger, but they were Smithfield, and those folks make a fine ham, so I figured I was safe with the ribs. And they were on sale. And when I got ’em home and was prepared to put them on to cook, it occurred to me they were already vac-packed, so I just peeled off the labels and plopped them in the cooler to braise away at 155 degrees for 48 hours.

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