Butternut Place

Avocado Greek Goddess Dressing

2016-04-02T11:28:00.000-07:00

This dressing is very easy to make and is tasty on all kinds of salads, especially ones that have some substance in the flavor department. Try it on an arugula, fennel and grapefruit salad. It would also be a nice accompaniment to shish kabobs, roast chicken, a burger, grilled shrimp, or a fish taco.

My mom asked me for this recipe, and I realized that I had adapted it from three or so other recipes online. Guess I better write it down!

Ingredients

½ C plain Greek yogurt

½ to 1 avocado

1 clove of garlic

1 big handful of cilantro—stems and all

Pinch of salt and pepper

2 T lime juice

2 T red wine vinegar

¼ C water

½ C olive oil (I used the light olive oil so as not to overpower the flavors)

Directions

Put everything except the olive oil into your blender or food processor.

Blend up.

While blending, slowly add the olive oil.

If too thick, add more yogurt, water or lime juice.

Adjust the ingredients to your liking. It should be fairly strong, especially if you're going to put it with a meat.

A Yokatta! Super Bowl Sushi

2016-04-01T20:18:00.001-07:00

Of all the crazy things I could have done for Super Bowl food this year, I ended up with sushi. The driving factor was that I had a small but pristine piece of salmon from Number 1 Son's Alaska fishing job sitting in the fridge just begging to become gravlax or something else equally raw and enticing.

Succumbing to the excesses of my kitchen efforts, I also acquired some very nice blue swimming crab meat (in a small tub at the meat counter. . . no lie!) and a couple lovely avocados. Foraging through the veggie drawer revealed some nice scallions, fresh ginger, and cilantro. And I have a lifetime supply of seaweed sheets--leftover from many years ago. A yokatta! (oh good! in Japanese). Fortunately, seaweed sheets store well.

I have never made sushi before (that I recall--despite the amazing amount of seaweed sheets I had accumulated), so I did some research. Here are some good websites:

http://makemysushi.com/How-to-make-sushi/maki-roll.html

http://www.foogod.com/~alex/sushi/rice.html

Low-down on Sushi Rice: Authentic Japanese sushi rice is the koshihikari variety, which is not shipped out of Japan. When we get sushi in US restaurants, it is made with Calrose rice, a variety developed to meet the westerner's insatiable desire for sushi. You should not use other rice varieties like basmati or jasmine or sticky rice. They will not work The whole point behind sushi is the rice.

Make your rice and add the vinegar and sugar to it. Let it cool naturally, not in the fridge or it will turn out very gelatinous. And, from what I can divine, sushi purists treat the rice like a god: carefully tossing it with the sugar/vinegar and not using metal utensils.

One thing you will want is a real bamboo mat. One of the websites above shows how to do this with a damp dish towel. That sounds good, also. But if you can get your mitts on a mat, so much the better.

Method:

--follow the recipes for cooking the rice (1 1/2 C rice to 2 C water). After, add 1/4 C rice vinegar, 1 T sugar, 1 t salt (good to heat this vinegar solution up to ensure dilution). Let cool, and only toss with wooden spoon.

--wrap your mat in plastic wrap.
--put the seaweed with the rough side up. This ensures that the rice sticks.
--use your hands, dunked in water, to grab and place the rice on the nori (seaweed)

--for a regular maki roll, leave 1/2 inch at top of sheet of seaweed uncovered. This is the part that is going to stick to your roll.

-- for an inside out roll (rice on the outside. . . think California roll), you will cover the entire seaweed square with rice, then turn upside down on the mat before putting in your fillings.

For both:
--put your ingredients into the middle.
--use the mat to roll up the stuff.
--roll into plastic and put in fridge until ready to serve. Then cut: first into halves, then into smaller pieces. A standard seaweed sheet will make 8 slices.

Advice:
--spicy add-ins are great: siracha mayonnaise, drops of wasabi, sliced jalapeno, cilantro, a couple dribs of teriyaki, etc.
--your inside ingredients should be pretty: square slices of salmon or avocado, brightly colored sliced carrots or peppers, etc.

Serving Essentials:
--wasabi
--soy/Tamari (my preferred) sauce
--pickled ginger (buy or make your own, see below)

Make your own pickled ginger: since much manufactured ginger contains aspertame, you might as well make your own. Peel a knob of ginger, slice thinly (by knife or mandoline). Immerse into a jar and cover with rice vinegar, a bit of salt, and a measure of sugar/honey, etc. You'll want about twice the ration of vinegar to sugar. Let set for days or a couple hours. Serve on the side of the sushi as a palate cleanser.

Well, there you have it. Go forth, and may the sushi be with you. . . but not for a prolonged time. . .

Easy Scalloped Potatoes au Gratin

2016-04-01T20:05:00.002-07:00

We had these potatoes recently when my family visited, and I realized that I'd never written the recipe down. This is so simple. The dish is rich and tasty, and it is a great dish to master for college students. Bonus is that if you have leftovers, you can add them to a frittata or just nosh on them the next day--if you end up with leftovers, that is. :) BTW, I prefer an equal mixture of half and half and milk for mine.

I know, this is a bad picture, but you get the general idea.

Ingredients

3 lbs Yukon Gold or Russet potatoes, scrubbed and sliced to ¼ inch. (Peel if unappealing. . . pun intended). Do NOT rinse the sliced potatoes. (Depending on the size of the potatoes, this could be about 5 medium sized potatoes.)
4 T butter
2-3 C milk or cream or half and half. Do NOT use 2% or low fat.
Salt and pepper to taste
Grated nutmeg (a sprinkling)
Crushed fresh or dried thyme (a sprinkling)
½ to ¾ C cheese of your choice (suggestions: gruyere, Romano, parmesan, gouda, white cheddar)

Directions

Preheat oven to 325
Butter a 1 quart dish with 2 T of the butter (reserve rest)
Layer sliced potatoes into the dish in an artistic manner of your choosing. You can do 2 layers if you want, but feel free to toss extras if you end up with your masterpiece.
Pour milk/cream over mixture to come just to the top, but not to cover the potatoes.
Dot with remaining butter
Salt and pepper lightly
Grate nutmeg and sprinkle with thyme
Put into oven for 35 minutes, checking to see how the browning is going
When it is just starting to color (30-40 minutes into the cooking), sprinkle with the cheese
Continue to cook until it looks tasty. Poke with fork to ensure it is cooked through. If you have to cook longer, that is just fine.
Remove and let cool for 5 minutes before serving

Ella's Outlaw Kumquat Marmalade

2016-01-26T22:04:00.000-08:00

I’ve never met Ella. She is an in-law of my in-laws. Does that make her an outlaw?

Regardless, she is the sweetest person, and she made it known on Facebook that she was in possession of a bodacious amount of kumquats at her home in Florida, just hanging on the tree waiting to drop off and rot. So, social media being what it is, we made a pact for her to send citrus from Florida to Washington so that I could make some yummy marmalade . . . and I did.

Kumquats are a weird and wonderful kind of citrus. They are small—about grape sized. The ones Ella sent me were gonad sized fruits. Humongous. The rind is sweeter than the pulp. In fact, the pulp is downright sour, and the seeds are really sour. Recipes I found recommended using the pulp and seeds (encased in netting) to infuse the marmalade so as to create natural pectin.

What I ought to disclose now—before you get too far down this road:

This is a multi-day process to make kumquat marmalade.

Don’t get into this unless you have two days to devote.

This makes a tart marmalade. If you want it sweeter, add more sugar.

METHOD: After much internet searching, recollections of botched kumquat experiences, and trial and error, I ended with this process:

Prepping:

· Cut off the stem end—be brutal.

· Quarter the fruit.

· Pull the segment off the peel.

· Put pulp/segment into the reserve bowl.

· Put peel into the keeper bowl.

· Slice the peel into strip.

· Put the pulp into a net bag or cheesecloth. Tie off. Put into a bowl to catch juice.

· Weigh the peels.

· Add the same weight of sugar to the peels.

For these big kumquats, I quartered and then sectioned them. For smaller ones, you can cut in half and turn inside out.

Resting: stir peels and sugar. Let set overnight. Set pulp aside in separate bowl.

(The pulp and seeds make the pectin. If you save them, you will not need to add any manufactured pectin.)

Cooking:

· The next day put the peel/sugar mixture into a big pot. Start to cook.

· Add any juice from the pulp/segment net bag collected overnight.

· Place the net bag (still enclosed) with pulp and seeds into the bubbling peel broth.

· Simmer for about 30 minutes, then squeeze and remove the bag.

· Simmer peel mix until it shows shimmering on cold plate. Est. 30-60 minutes.

· Test for pectin by dropping juice on a cold plate. If it globs, then it is ready.

· Put into sterilized pint canning jars and process in water bath for 12 minutes (at sea level). We are at 2,500 altitude, so I processed mine for 15 minutes.

Yummilicous marmalade all finished and ready for toast!

Wow! What fantastic marmalade. And just to show you how awesome I am, here's a picture of me and Flavor-Flav getting our timers out to make sure the marmalade is cooked just right!

Stopped on Chain Bridge on a Snowy Evening

2016-01-21T21:45:00.001-08:00

Stopped on Chain Bridge on a Snowy Evening

After re-locating to the DC area from the California Sierras in the mid 1980s, we had an interesting experience with a small amount of snow. I was teaching in Potomac, MD and living in Arlington, VA. After work, I was to pick up my husband at George Washington University and head home. On this day, my school was cancelled at 10 am, and everyone headed home. Since it did not look like much weather to me and since I was to pick up hubby at 5 pm, I kept on grading papers. At 4 pm I headed off in my trusty front wheel drive Hyundai. There was less than 1 inch on the ground. I recall having a vague inclination to stop at the restroom prior to heading out, but really, this was promised to be no more than a 40 minute trip. Well. . . I was wrong. I could not get to GWU after 2 hours, so I headed home, confident that my Navy officer husband could navigate the metro and get home without me.

I ended up on Chain Bridge around 8 pm. Now it was 4 hours since my identified bathroom break. Traffic did not move.. . . People ahead of me were observed shooting steamy streams out of windows or discreetly under doors. The woods were a good 100 yards behind me--I was dead in the middle of the bridge. I finally scrounged up a socket set from the trunk. And, yes, I peed in it. I eased it out the door onto the bridge. But. . . I had forgotten to take out the sockets! quel dommage! Several hours later. . . a steep hill and scenes from Dr. Zhivago. Long story made short: The sockets survived and hubby made it home through the sludge from metro to metro. But I think I had the greatest adventure of all.

For anyone stranded on Chain Bridge. . . or anywhere else in the DC area tonight, I feel your pain.

Stopped on Chain Bridge on a snowy evening

(S. Foster)

Whose choice was this I think I know.

I grew in landscapes filled with snow;

Where snow tires made space free and clear

Through forests forth to go.

My little car must hang out here:

Those stalled without a driver near

Upon the Chain bridge and Potomac

The biggest snow storm of the year.

It purrs and perks amid the black.

A restroom is thing we lack.

The only vessel is a case

Of useless socket wrenches make.

The bridge is lonely, crowded space,

But I have time I have to race,

And hills to climb before home base

And evidence to still erase.

Cold Smoking Confab

2015-12-31T21:31:00.001-08:00

The season when bacon is dear

And cold smoking reigns supreme.

You watch and you wait

For the perfect date

When the air is still and clear.

Pork bellies assembled in dreams.
Apple smoke perfumes the woods.
The hoarfrost makes crystal
Pine needles and mist all
Encased in icicle streams.

Eat More Kale

2015-10-26T19:27:00.000-07:00

Broth Diary 2015

2015-10-25T22:19:00.001-07:00

Well, I’ve put up some posts about Broth in the past, and after several years now of doing this almost weekly, I have come to some conclusions:

1. Start with cold water.

2. A pressure cooker (Instant Pot) works the best for carefree, quick and tasty broth.

3. Raise chickens, or if not, buy whole organic chickens. The carcasses are what you will use. Chicken feet and necks make amazing additions to broth. Keep them if you are butchering or find them in your organic co op.

4. Add spices and herbs to finish (after straining and while reducing--about 1-2 hours), not during the cooking. My favorite additions for poultry broth are star anise, bay leaf, cinnamon stick, fennel seeds, allspice berries, cloves, thyme stems, red pepper flakes, and if needed some 5 spice powder. If I’m feeling saucy, I might add a half lemon and a knob of ginger. Favorite additions for lamb broth are bay leaves, cardamom, rosemary, lemon, cloves, cinnamon, more garlic, and cumin seeds. Favorite additions for beef broth are bay leaves, garlic, red pepper flakes, cloves, oregano, thyme, coriander berries, basil, oregano, thyme, parsley, and dried tomato skins or powder.

5. Onion skins (red and yellow) make the broth deeper colored and flavored. For really deep color, add mushrooms. Don't use potatoes to make broth.

6. It’s OK to add a tablespoon or two of fish sauce to your broth to bring up the umami. No one will know.

7. Before simmering, beef and lamb bones benefit from a hot trip in the oven on a tray. . .about an hour at 300. Shmear with tomato paste if you are into super rich red meat broth.

8. Using bones your family already gnawed on is perfectly OK. I know, I know. . . but there is no way any bacteria could survive a pressure cooker.

9. Salt after reducing.

10. You do not need to buy expensive cheesecloth. Get a loose weave kitchen towel and use that. Just rinse it in the sink, ring it out and toss it in the washer when done.

11. Storing: freezing in straight sided jars is best. Use pint or 3/4 quart jars or other straight sided jars. Regular quart jars have a shoulder/neck that is smaller. When you want to thaw the broth, that neck will be a problem . . . a bottleneck to your scrumptious broth going into your recipe. You can also pressure can this. Follow directions, but keep in mind some folks think pressure canned broth is less nutritious. I think it’s pretty tasty anyway, and I do some of mine this way. The point is that you CANNOT water bath broth. That could lead to tragedy. Don’t do it. DON’T DO IT. If you don’t yet know the difference between pressure and water bath canning, then please just FREEZE it. (Ok well, now that we finished that liability section, we can move on.)

12. Taste it! It had better taste good before you store it. If it is bad tasting—and this happens occasionally if you are experimenting—simply give it to your dogs. They’ll love it.

13. LABEL the jars with something descriptive: Super Chicken and Turkey Broth, Asian Chicken Broth, Goose and Stupid Guinea Hen Broth, Sort of OK Basic Chicken Stock, or Mild Beef and Onion Broth. Date it by month and year (if you remember).

14. Good luck and may the broth be with you.

Beet It with a (Carrot) Stick Soup (Borscht)

2015-09-08T21:11:00.000-07:00

(or roasted beet soup with carrots and onions)

Everyone was making borscht this week, and it made me envious. I have a whole bunch of roasted beets that were frozen from the 2014 harvest, and I had hardly made a dent into this treasure trove. So, armed with my 1 lb of frozen and roasted red bull's blood beets, I embarked on this odyssey. Carrots are the surprise partner in this satisfying soup that I expect will be just as good cold the next day.

1 lb roasted beets (peeled and rough chopped)
1 gigantic carrot, peeled and rough chopped (about 1 C)
1 medium yellow onion, chopped
2 T butter
2 T olive oil
1 T rough chopped garlic (Hmm this is a pretty rough dish!)
4 C chicken broth
1/2 C water (if needed)
2 T lemon juice
1 t fresh chopped thyme (plus more to garnish)
salt and pepper
1/4 C creamy blue cheese dressing

Beets roast in their skins in oven for 40 minutes at 375 or so. Test to see if tender by poking with a fork. If done, cool. Then slip off skins and chop into quarters or so. Set aside.

Put carrot, onion and garlic into saucepan with butter and olive oil. Salt and pepper to taste. Saute for 5-10 minutes until onions begin to cook. Add chicken broth and simmer until carrots are completely done (about 10 minutes). Add beets and simmer until all veggies are fork tender and warmed through.

Put in blender or use immersion blender to blend all ingredients together. If the mixture is too thick, add a bit of water. Add lemon juice and thyme. Taste and re-season with S&P if needed.

Serve in a bowl with a teaspoon of blue cheese dressing on top (stir it with a chopstick or toothpick or knife to make a cool, swirly design).

Serves 4

(I know, I know: the picture doesn't have the cool, swirly blue cheese dressing. I originally took the picture to enter into a vegan contest--using vegetable broth in place of chicken broth, and using miso instead of butter.. . . and, of course, dairy is not vegan, so I left out that great swirly stuff. But trust me, you want that swirly blue cheese dressing. It makes the soup burst with flavor.)

A ha-ha postscript. Mr. Artifact thought this little pear deserved some attention, so he offered him some soup. In case you did not know, pears do not eat beet soup--failed experiment.

I8% Italian Biscotti

2015-08-16T22:13:00.000-07:00

(1985 from Mom)

My mother makes the best biscotti. She started making this in the 80’s, so this is not an historic family recipe handed down for years. (For that, you’ll need to see her great grandmother’s lebkuchen.)

At some point (1985 to be precise), I got the recipe from her. With no recipe card handy, she wrote it on the back of a Christmas postcard. I have been making biscotti from this fading card for decades now. It is almost too blurred to read. So, I decided that this recipe deserved to be documented on the Butternut Place Blog. And, here it is!

My mom just received her DNA results. We had all assumed that she was 100% German. Imagine our surprise to find that she is 18% Italian. No wonder these biscotti are so good.

2 C sugar

1 C melted butter

4 T anise seed

4 T anisette (or 3 t anise extract)

3 T whiskey

2 C walnuts

6 eggs

5 ½ C flour

1 T baking powder

Mix all in the order given and chill for 2-3 hours (important).

Preheat oven to 375.

first baked loaves, resting

On a greased baking sheet, shape dough with hands to form flat loaves that are 1 ½ inches thick and 2-3 inches wide and as long as fit on your sheet. This makes 2-4 loaves depending upon your sheets. Place no more than 2 loaves on each sheet.

Bake at 375 for 20 minutes. Remove from oven and cool. Then cut into diagonal slices that are ½ to ¾ inch thick and place on greased sheet cut side down, close together. Return to 375 oven and bake for 15

minutes or until lightly toasted.

Store in airtight container. Makes between 3 to 6 dozen depending upon how big your loaves are/how small or large your slices are.

cut and ready to dunk into a glass of red wine or coffee

Kit's Jambalaya

2015-06-16T21:13:00.000-07:00

(serves 4, or 2 voracious fishermen)

2 T butter

Shrimp and sausage ready to go!

2 T olive oil

1 T special BA spice (or Emeril’s)

1 C long grain rice (uncooked)

½ C chopped onion

1 T minced garlic

2 cans Rotel

2 C chicken broth

1 C V8 (2 small cans)

½ to 1 C frozen, sliced okra (no okra? use peas or zucchini or just do without--it will be fine)

8 oz wild caught shrimp (raw or cooked—peeled—about 10 big ones)

8 oz Polska kielbasa or andouille, sliced in bite size pieces—(these are already cooked) (about 2 sausages)

Salt and pepper if needed

Melt butter and oil in saucepan. Add onion and garlic. Sauté until cooked through. Add rice. Stir to coat and let sauté a bit (1 min or so to let it absorb flavors). Add special spice, broth, V8, Rotel, and okra. Cover and simmer on low for 20 minutes. Toss, then add shrimp and sausage. Cook for an additional 5 minutes. Adjust seasoning and serve.

onions and garlic in butter and oil.

bubbling broth!

Cooking til done!

Chili with Beans (easy dump recipe)

2015-06-08T21:45:00.000-07:00

the basic chili with beans mixture--not real pretty, but tasty!

(serves 4 at least)

½ C diced onion (1 small onion)
1 lb ground beef
1 can S&W black chili beans--do NOT drain (If you cannot find this, use regular black beans and add 1 T pico de gallo spice)
2 cans Rotel chopped tomatoes (regular spice or mild, depending on your preference)
4 T butter or oil
S&P
OPTIONS—see below for floating tacos, hot dogs or plain chili!

General preparation:

Heat butter or oil and add onion. Stir until beginning to cook. Add ground meat and brown (about 5 minutes). Add beans and Rotel. Cover and simmer until hot (5-10 minutes). Taste: add S&P, more chili if needed.

OPTIONS:

Floating tacos: serve over Fritos, top with shredded cheese, lettuce, avocado and ranch dressing (or just sour cream

Coney Island dog: slather over a hot dog with bun and add cheese and raw onions

Plain old chili: serve in a mug for regular chili with cheddar cheese and any topping (onion, avocado, etc)--or none at all.

This freezes great. Just put into a plastic container or a baggie and freeze. Lasts about 3 days in the frige; lasts until the Apocalypse in the freezer. Just reheat (may need to add 1-2 T water).

Ensalada de la Gente--Salad of the People

2015-06-08T21:13:00.000-07:00

Disclaimer: No! this is not salad made of people (re Soylent Green--an amazing movie!).

This is a variation of a recipe I created for a family Thanksgiving in 2002. You can also add lettuce, tomatoes and avocado to serve. (The dish doesn't store well with lettuce, tomato and avocado, so if you plan on eating it over several days, just add these later at serving.)

· 1 can black beans (drained and rinsed)
1 C corn (from 2 cobs—cooked, or a small can/drained, or 1 C of frozen corn that is thawed. I like it roasted on the cob.)
½ C chopped pepper (red, yellow, etc.)
½ a jalapeno chopped fine
½ red onion diced
1 C chopped cilantro
¼ C lime juice (from 2 limes or bottled)
S&P

1-2 t Pico de Gallo spice

3 T olive oil

Combine all and let set for at least 15 min before serving.

Asian Shrimp Noodle--PHO

2015-06-02T21:36:00.000-07:00

Problem:

How to create a reasonably authentic Vietnamese Pho for Number 1 Son to make on his Alaskan salmon fishing expedition?

This picture below is of Mr. Artifact approving of the solution. And it must be good.
He is wearing a Greek fisherman's cap! :)

Considerations:

Keeping in mind that boiling water on a boat is verboten and uber dangerous; knowing that fishermen don't have time, patience or stomach for rich foods that require retirement to the salon for brandy and cigars; understanding that nutrition, hydration and salt/electrolyte intake are essential for peak physical performance.

Viola! I think I my be developing something that will work.

Mr. Artifact and I test drove this tonight, and it seemed "do-able", tasty and nutritious. Of course, Mr. Artifact warned that if this resulted in his demise that he had not yet refilled the transmission fluid or oil on the Herbie, so no one should attempt to drive it in the event he expired.

Basics gathered: sauces, veg and noodles

Cut the veggies into smaller bite-sized piecs.

Important: lime, garlic and the protein!

Main ingredients:

about 12 raw or cooked shrimp (I prefer raw, cleaned and shelled--frozen section is great or catch them!) You could substitute any meaty fish like salmon, or chicken or thinly sliced steak or pork.

6 oz mixed stir fry veg (broccoli, carrots, snow peas) from the refrigerator section. You can get these fresh also, in which case you would chop up about 2 C total. . . or. . . go with a frozen mix of same variety. (The grocery store fresh veg come bagged in 12 oz packages.) Make sure to chop into soup size pieces if they are large.

1 bundle Udon noodles (they come in a pack of 3 bundles)

4 C chicken broth (one of those big square boxed broths is about 4 C)

1 T peanut oil (or other clear vegetable oil)

1 t sesame oil

1 t chopped fresh garlic

1 T Korean hot sauce

2 T fish sauce

1 T soy sauce

1/2 t five spice mix

Garnish:

1/4 C chopped cilantro
lime wedges
2 diced green onions on the diagonal
(you could also add avocado! I did not have any . . . alas!)

______________

Pre cooking tips: helpful and paranoid:

Getting ready for fishing or an extended picnic or just planning for the weekday? The noodles will last a week in your fridge once cooked. YOU NEED TO DO THIS ONE WAY OR THE OTHER. Why not do it on shore?. This makes cooking so much easier if you can just pull out a baggie of pre-cooked noodles.

Here is how to do it: when you are on shore, cook the Udon noodles, drain, cool, and put into a baggie for use on the boat. Noodles cook for 12-13 minutes in lightly salted water. Drain, cool (run under cool water) and bag.

a useless picture of noodles boiling.

cooked and bagged noodles for the chippie who is on the ball.

chop up cilantro, green onions and quarter the limes. Put in baggie (These will last about 4 days.)
chop up veg and the garlic and put into baggie (a 3-4 day window)
shrimps should be frozen before taking on board unless you get them fresh. If fresh, eat or freeze within 24 hours.Thawed/fresh shrimp last about 24 hours. .. don't fart around with raw meat. Freeze if it will be longer.

________________

Process:

heat peanut/veg oil and sesame oil in large saucepan/pot

Saute veggies and garlic for 2 minutes until veggies start to color more deeply

Turn OFF heat and add hot sauce, fish sauce, soy sauce, and five spice

Add shrimp (if raw. . . if they are precooked, add when you add noodles)

Add chicken broth

Heat to a simmer/slow boil

Add noodles (and shrimp if it is already cooked)

Continue to simmer/boil 1 minute

Take off stove. . .let set 2 minutes

Ladle into big mugs (you might want some tongs to grab out the noodles)

Add cilantro and green onions (if you have avocado slices, now is the time to add them)

Serve with extra hot sauce

Enjoy!

The finished pho with garnishes. YUM

Stacey's Basic Lamb Stew

2015-01-25T16:49:00.001-08:00

Stacey’s Basic Lamb Stew

1 lb (more OK!) lamb shoulder cut into ½ inch cubes

3 T flour

1½ t salt

½ t pepper

½ t cinnamon

½ t freshly ground cumin

1 pod of cardamom (ground)

1 t red pepper flakes

4 T olive oil or bacon fat

1 large onion, chopped

3 cloves garlic, chopped

1 quart of stewed tomatoes

(can add eggplant, okra or zucchini also if you want)

1 can garbanzos

Water or broth

Yogurt

Roasted pumpkin seeds (roasted in walnut oil with cumin and salt)

Mix up flour, salt, pepper and cinnamon. Toss meat in the flour mixture and brown in the oil. Add garlic, onion, cumin, cardamom and red pepper flakes and sauté ‘til onions look transparent. Add tomatoes. Cover and cook medium heat for 1 hour and 15 minutes or until the lamb is done to your satisfaction. Add water or broth if you think the stew is getting too dry. (You can also put this covered into a 450 oven for 1 hour and 15 minutes instead of using the stove top.) If you decide to add eggplant or okra or zucchini, add it during the last 30 minutes (I would just choose one). When lamb is complete, add the drained can of garbanzos and heat through. Adjust seasonings to taste (more cinnamon?). Serve in bowls with a dollop of yogurt and a sprinkling of pumpkin seeds.

2015-01-16T23:45:00.000-08:00

Ostreoidea Adventure
or Fried Bivalves on Fruity Slaw
(Breaded oysters on a slaw of lettuce, kiwi, green apple and avocado)

According to my friends at Wikipedia: "The word oyster is used as a common name for a number of different families of saltwater clams, bivalve molluscs that live in marine or brackishhabitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all, oysters are in the superfamily Ostreoidea."
_______________________________________

I love oysters. I love them raw, cooked, in stews, fried, and served in cardboard trays outside dockside diners. In fact, I even like the oysters served at the Waterford, CA Car Wash. . . seriously. My kids grew up knowing how to slurp oysters raw with a dash of lemon or hot sauce after picking them by the buckets in British Columbia. It's the family clan challenge: do you like oysters? yes or no.

Living inland can present some challenges to procuring a ready supply of fresh oysters, though. Hence, I've come to appreciate the grocery store jarred oysters. They are great for chowder, stuffing, and a Hang Town fry.

Tonight was a Friday, and my training as a good Catholic school teacher just overwhelmed me at the grocery store. Now, this is something, as I'm Lutheran. . . but I did teach for years in a Catholic school, and this fish on Friday thing definitely has legs. . . or fins. . . or in the case of oysters. . . adductors (?). So, into my cart went the oysters and a whole bunch of other useful things. When I got home, I told Mr. Artifact that we were having oysters for dinner. Then. . . I scrambled for a complete meal from what was on hand. After a glass of wine, I came up with this recipe. I have to say: I rock!

Ostreoidea Adventure
(serves 3-4)

Ingredients:

for the oysters:

1 jar fresh oysters
1/2 C sunflower (or peanut) oil

dredge:

1/2 C flour:
1/2 t garlic powder
dash of cayenne pepper
salt and pepper

wet soak:

1/2 C buttermilk
1 egg

breading (mix all in food processor):

2 C fresh bread crumbs (I used leftover sourdough bread that I pulsed in the food processor)
1/4 C parsley
2 cloves garlic
2 T chopped red onion
1/2 C Parmesan cheese
zest of lemon to taste
1/2 t salt

Salad:

2 C shredded iceberg lettuce
1 avocado chopped
1 green apple, sliced thinly
2 kiwis, sliced thinly
1/4 C red onion sliced thinly into rings
drizzle of lemon juice for apples and avocado

Salad dressing:

1/3 C lemon juice
3 T sugar
1/2 t dried ginger
1/4 t salt
1/8 t white pepper (or more to taste)
1 t Dijon mustard
1/2 C olive oil
1/4 C mayonnaise

Method:

Make the salad first. Chop all the veg and put into a bowl. Drizzle lemon juice over apples and avocado to prevent browning. Set aside.

Make salad dressing by combining all ingredients except mayonnaise and oil. Whisk together. Whisk or blend in mayo and olive oil to form emulsion. Set aside.

Preheat the oil in a large frying pan.
Put oysters into the dredge (or drop into a plastic bag and shake with the dredge). Dip in buttermilk and egg soak. Roll in breadcrumb mixture, then fry for about 3-4 minutes. Salt them more if you like when you take them out of oil. Put on wire rack and keep warm in 250 oven while you get the salad plated.

Assemblage: plate salad, dress with sauce. Place warm oysters on top of greens, add more sauce.

Serve, Eat, Enjoy.

2014-11-28T19:32:00.000-08:00

Fig O Nut Crisps

Adapted from SkinnyJeansFood’s Raincoast Crisps
(makes about 40 crisps)

We had a wonderful trip to Puget Sound for fishing recently to celebrate my dad's 80th birthday. After pulling in some awesome ling cod, we got interested in snacking. At a local store, we bought some scrumptious Raincoast Crisps at an exorbitant price. Figuring that these could be made just as yummy for much less, I set about searching for internet recipes. This one below is based on a recipe I found, but with a twist of adding dehydrated leeks. And, they were even better than the ones we bought!

DRY INGREDIENTS

2 C all purpose flour

2 t baking soda

1/2 t salt

1/4 C brown sugar

WET INGREDIENTS

2 C buttermilk (Bulgarian)

1/8 C honey

1/8 C maple syrup

ADD-INS

1 C dried calimyrna figs, large chopped

1/4 C red wine

2 T balsamic vinegar

1/3 C brined kalamata olives, sliced

1/3 C dehydrated diced leeks or green onions

1/2 C chopped walnuts

1/2 C raw pepitas

1/4 C white sesame seeds

1T chia seeds

Set oven at 325.

· Before you get going, put figs, wine and balsamic vinegar into a saucepan and reduce over low heat to infuse the figs and rehydrate them. Reduce til most liquid is gone.

Meanwhile, separately combine the wet and dry ingredients.

· Then add them together. After stirring to combine, add the olives, nuts, figs, and other stuff. Stir.

· Grease (coconut oil) 2 medium loaf pans (8 x 3). Divide mixture and put into oven.

· Bake for 40 minutes.

· Cool completely.

Slice very thin and put on cookie sheet (ungreased).

· Bake at 325 for 3-4 min per side or until desired browning and crispness. (If they do not crisp to your desire, you can always crisp them immediately prior to serving. But, do not overcook. Better to have them underdone.)

Serve with a cream cheese spread or goat cheese and jam.

I used Jezebel spread: 2T horseradish, ½ cube cream cheese, ½ C peach preserves, 2 T brown sugar: blend and spread.

Blonde Kimchi

2014-11-09T18:26:00.000-08:00

Because we have more fun. . .

Why can't kimchi be blonde? Why not!

My friend-in-law, Debbie (mother of the man who married my daughter) spent time recently in South Korea. One of the many thoughtful things she has done for me is to send me a Korean kimchi pot.

In honor of Debbie, another blonde, I made this kimchi. But don't be misled, it is hot and spicy!

This is awesome on scrambled eggs or a chicken salad. or some broth . . or just by itself. This is the first time I made a rice paste mixture to flavor the kimchi. So far, so good.

Vegetable mix:

3 small heads (16 C) of savoy or Napa cabbage, chopped large
8 carrots (3 C) peeled and sliced thin on the diagonal
5 C sliced leeks on the diagonal
1/2 red onion sliced thin
1/2 C sliced dried seaweed
6 T kosher salt

Mix all the above together, smush around and let set for at least an hour. After which, rinse off the excess salt and drain.

Paste/spice:

1/2 apple
1/2 cup rough chopped garlic
1/2 white onion
1/3 C cooked white rice
1/3 or more water (add water as you need to puree in food processer)
1 inch ginger rough chopped
1/2 inch horseradish rough chopped
1 fat sardine with oil from tin
1 T fish sauce
5 T Nanami togarashi or other pepper flake spice
1 T dried red pepper (or 1 T diced jalapeno/or other hot fresh pepper)

Mix the spice/ paste ingredients in a blender, juicer or food processor.

Then, mix the paste into the cabbage/veg mixture. You may want to wear gloves. Pack it into a kimchi pot or into mason jars. This recipe makes about 3 quarts.

Weight down or push down to ensure kimchi is covered with liquid. I use small plastic lids pushed down with synthetic wine corks (cut to size if needed). Cover with a lid. . . but release gas 2-3 times a day--otherwise, you will have an explosion.

Leave on your kitchen counter for 1-3 days, depending on how fizzy you like your kimchi. After that, put in frige.

It should last 6-12 months, if you an resist it that long.

Vinagre/Pique: (Puerto Rican Vinegar Condiment)

2014-11-02T14:24:00.001-08:00

Finally! A Use for Pineapple Peels

It seems like such a pity to throw away the pineapple skins. Aside from rubbing the flesh side on your skin for a facial (recommended by the folks at Livestrong), you can make this awesome vinagre.

Vinagre, also referred to as pique, in Puerto Rico is a standard condiment in most homes and at restaurants. The pineapple skins give off juice that ferments to make a fruit vinegar that is rich in the enzyme bromelian and vitamin C. It is spicy hot and keeps getting hotter. Leave it on your counter for at least a week before moving it to a cool pantry. It will keep indefinitely in your refrigerator.

What do you do with this? Flavor a salad dressing, sprinkle it over thinly sliced raw beef for a marinade before quickly stir frying (carne asada), spoon it onto rice or over eggs, on spoon some on roasted potatoes or fries, or dress your ham and plantain sandwich!

Everyone has their own family recipe. Here's one I developed from combining ideas I found here and there. Use this one or adapt it to make your own family vinagre recipe.

Ingredients

skins from one fresh pineapple (just the sides)

1/2 large yellow onion, sliced thin

1/2 inch piece of fresh ginger, sliced thin

20 cloves of garlic, leave whole, but smush slightly with the side of your knife

1/2 C sliced sweet peppers (bells or mini peppers)

6-10 chiles, such as habanero and jalapeno, sliced however you like

1 t black peppercorns

1/2 t kosher salt

1/4 C apple cider vinegar (raw is best)

3 sprigs of oregano

Method

Put pineapple skins into a pot with enough water to cover (about 10 cups). Boil until skins are tender, about 30 minutes.

Put all the other ingredients into a very large glass container or evenly divide among several quart jars.

Strain the pineapple water/juice into the jars.

Cover.

Leave on countertop for about a week before moving to cool place for storing.

It is better the longer it sets. Many people wait an entire month before using it, but it may be spicy enough after 2 weeks. Enjoy.

Dear 18 Year Old Me

2014-10-20T20:33:00.000-07:00

*The following advice was collected from the managers and directors in Student Affairs at Eastern Washington University, as they reflected on advice they’d like to give themselves as entering freshmen.

Dear 18-year-old me,

I thought I’d write you a letter, having had the benefit of living through freshman year of college as myself. I hope the following advice is helpful to you, based on my experiences both good and bad:

1. It’s nice to be open-minded, but keep your standards. Hang around people better than you are, not the other way around.

2. Relationships are important. Find friends and partners who accept you for who you are right now.

3. Many of your friends from high school will move on and have lives of their own. Don’t worry about it. That’s how it works, it turns out.

4. You never know where your next best friend will come from.

5. Not all your professors will be witty, kind, world-class researchers, nor will they have teaching styles exactly matched to your learning style. The world is full of encounters like this. Just keep going. This too shall pass.

6. Choose courses based on the faculty, not the course descriptions. Talk with your peers and find out who the “amazing” faculty members are, and take a course from them even if it’s not something in your major or field of study. With this strategy, you’re certain to be engaged and to learn something valuable from the course—and you may even develop a new found interest!

7. Go talk to your professors if you have questions or concerns. They like to talk about their subjects, and they are truly interested in you and your ideas.

8. Procrastination doesn't seem like much fun when it’s 5 a.m. and you’re still typing your research paper (or when your boyfriend is still typing your research paper—which is a bad idea, by the way). Break up tasks and assignments and allot them appropriate time.

9. Spend time with your younger brothers and sisters when you go back home from college to visit. When you’re all grown up, they’ll still be there for you.

10. Don’t complain to your parents about things and then get irritated when they respond by giving you advice or trying to help you “fix” it. They love you and want to help.

11. By the way, Mom was right: everyone is not doing “it,” whatever “it” happens to be. You’re going to live to be very old. You can always do “it” later.

12. Characters in Russian novels really are as depressing as you think they are. If you don’t absolutely love them, there’s nothing wrong with you.

13. You can be too tan and too thin.

14. Do your best, but don't worry about being perfect. Think of mistakes as teachers: everyone needs them to grow. Nothing is so bad that it will not look better tomorrow.

15. Don’t worry about being “undecided” in your major. It’s okay to take a year to figure out what you really enjoy. Take lots of different classes your first year so you can discover your passions.

16. Don’t just commute to class and leave—get involved! You might decide on a major a lot sooner if you take advantage of the opportunities on your campus. In fact, just get out there and do things, anything. Your room will be a lonely, boring place if you do not develop outside interests. ENGAGE.

17. Be curious beyond the classroom. Try things out and step outside your comfort zone.

18. Make sure you are attentive in class so you are not asking dumb questions – and, yes, there are such things as dumb questions.

19. Avoid coffee stands at all costs—you’ll eventually blame college for your caffeine addiction.

20. Don’t let anyone set your limitations—not even yourself.

21. Everything is better in moderation. Eat well. Exercise. Sleep. Don't let any substance control you.

22. Be good to your brain. It will thank you when you are older.

23. If you never clean out your toaster oven, you will get mice.

24. Your roommates are not mind readers. You need to tell them whether it is OK to borrow your stuff, or have friends over for dinner, and vice versa.

25. Do not take on unnecessary debt. Your credit score matters.

26. Being frozen in a state of indecision is worse than making a wrong decision. If you cannot decide on a course of action, just pick an option, move forward, and stay with it. Things will work out.

27. The number of mistakes you’re going to make in the next decade or so is pretty monumental. You may want to stop counting in that journal of yours. P.S. Take more pictures.

28. Don’t ever be the one who says, “But nobody told me the deadline was Friday.” Read all materials, articles and web pages people recommend. People don’t put this stuff together for their health.

29. Take care of yourself academically and emotionally so you don’t feel like you’re sinking.

30. Get a “writing buddy.” Build a partnership with someone whose writing skills are similar to, or better than, your own. All great writers have editors—and you’ll find your writing will significantly improve through his process!

31. Get a job on campus. You’ll have extra pocket money, and you’ll build an important network of friends and colleagues who can help with wide-ranging issues.

32. Find a way to study abroad at some point during your college career.

33. Use career services early and often. Don't wait until the month before graduation.

34. Yes, things will be hard. Yes, you’ll have multiple deadlines in the same week. Yes, you’ll have people in college and work you won’t like, but you’ll have to work with them anyway. Even though there are tough times here and there, you will get through them and learn more about yourself than if you didn't encounter trials and tribulations.

35. Don’t let people put you down or question you just because of how you look or what your age is. If you can get the job done, that’s all that matters.

36. It turns out that humans are pretty lousy at imagining what will make them happy in the future. (Science is going to prove this in about five years. Trust me. I read the research.) So instead of worrying so much about he future, just be happy now.

37. The greatest adventures are going to be the ones you haven’t even imagined. And the adventures you’re imagining? Those won’t be too bad, either, but they won’t be your favorites.

38. Even though you might think the dare is an easy one, do not put that ferret in your mouth.

2013 Thanksgiving Bordeaux

2013-11-26T20:23:00.002-08:00

Here is the planned menu! Pictures will follow later.

Bordeaux Thanksgiving

Appetizers

Scallop, bacon, onion, fig and fontina cheese Wandatons

Salad

Lobster on endive with lemon caper dressing

Stuffing

Oyster, sausage and fennel with French bread

Main

Turkey with Bordelaise gravy

Sides

Creamed potatoes with green onions
Cranberry orange relish
Brussel sprouts with tomatoes

Desserts

Peaches with Bordeaux or Port
Butternut pie

The Autobiography of Miss Rowenta Toaster

2013-04-06T21:22:00.000-07:00

Born in 1980, Miss Rowenta Toaster lived a charmed life in California, Georgia, Virginia and Washington. She made 3,432 pieces of toast over her 33 year lifespan. During this time, she saw Germany re-united, making her West Germany statement of origin obsolete. Her crumb tray was cleaned about 10 times, and her cord was a bit melted from incompetent stowage once in Virginia. She had an expert facility with English muffins, sourdough, wheat, and cinnamon bread. Bagels always were a challenge, but she attempted these without complaint. Overall, she existed with aplomb among the human presence. Last week, she was found unresponsive to dill bread. Well done, little toaster.

The Happy Hollandaise Recipe

2013-02-07T21:23:00.000-08:00

This is a XXX rated sauce!

I have tried numerous hollandaise recipes, but none are as easy or a fool-proof as this simple one from the Sunset Cook Book of Favorite Recipes. This makes a great blanket for your eggs Benedict or filet mignon. (I could go on and on with other allusions, but this is a family oriented blog!)

It keeps in your fridge for about a week. If you want to use it as a leftover, heat it in the microwave for 20 seconds at a time or it will curdle (even curdled, it is divine).

I have no pictures to share with you. (I guess this qualifies as food porn!)

Good luck. And if all else fails, open more champagne.

Blender Hollandaise

3 egg yolks at room temperature

1 ½ T lemon juice

¾ C butter

1 T hot water

½ t salt

Dash of cayenne

1 t prepared mustard

Combine egg yolks and lemon juice in blender. Whiz. Melt butter (microwave is ok, just make sure to have it hot when it hits the blender). Add 1 T hot water to egg yolks and lemon juice; turn blender to high/blend and immediately pour in the hot butter in a steady but slow stream. (This takes 5 seconds according to the recipe, but I pour mine much slower. . . about 20 seconds.) Add salt, cayenne, mustard and whiz again about 30 seconds.

Makes 2 C of sauce.

Talking Turkey

2012-11-02T19:55:00.000-07:00

Chester (aka Johnny Walker), the Bourbon Red Turkey.

Ahhhhh. . . . Fall!: turning leaves, smoke drifting through the trees from the first wood stove fires of the year, frost on the pumpkin, bean soups, plaid, and. . . turkey harvesting!

We commenced our fall turkey harvest and processed six out of 23 birds of various sizes. Here are some of the things we did with them:

· Gift

· Freeze

· Smoke

· Gallantine

· Grind

· Charcuterie

· Pâté

· Broth/stock

· Roast

· Stuff

Below are some of the recipes I used. Enjoy!

Turkey Liver Pâté

12 oz Turkey livers, rinsed and connective tissue removed (about 1 ½ - 2 cups)
1 ½ C milk (enough to cover)
3 T butter

1 T olive oil
2 shallots, diced (you can use ¼ medium onion instead)

4 pieces of bacon, fried til crispy, then diced
1 C cream
1 ½ T Cognac (you can use much more if you like the taste: up to 4 T)
1 t dried sage leaf (2 t of fresh sage diced)
salt and pepper to taste

Grated fresh nutmeg to taste (I used about ½ t)

Remove connective tissue in livers and cut liver into large chunks. Soak in milk for about 2 hours. Remove and pat dry. (Give the milk to your dogs or cats or chickens or pigs.)

On medium heat, sauté shallots in butter and oil ‘til just soft, then add turkey livers. Sauté for 5-10 minutes. Do not overcook. Livers should have just a tiny trace of pink. Set aside off of stove.

Meanwhile, put cream, bacon (already cooked and diced), sage, salt, pepper and nutmeg into a saucepan and bring to a boil. Remove from heat.

Liver pate ready for snacking

Put livers and shallots into blender and add half the hot cream mixture and puree (careful to hold the top of the blender down with a dish cloth or it will spray hot liver material all over your kitchen). Scrape down sides and add the rest of the cream and the Cognac. Puree until smooth, a couple minutes.

Pour the pate into a small terrine (3 cup size) and let rest at room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to develop the best flavor.

Stuffed Turkey Thighs

Serves 2-3

Ingredients

Turkey

Brine

Stuffing

Turkey

· 2 boneless turkey thighs--brined (see ingredients below)

Brine

· 2 C water

· 4 T kosher salt

· 4 T honey

· ¼ C fresh squeezed orange juice with a couple slices of peel

· 1 T organic apple cider vinegar

· 2 cloves garlic chopped

· ½ t red pepper flakes

· 1 T fresh basil chopped

· 1 bay leaf

Stuffing

1 apple, unpeeled, cored and chopped
1/4 C dried cranberries
1 C toasted sour dough bread cubes, cut into ½- 1 inch pieces (toasted or very stale)
1 T brown sugar
¼ t freshly grated nutmeg
1 T melted butter
1 T parsley
½ - 1 C chicken stock (add more to moisten if needed)
¼ t kosher salt

· Some fresh ground pepper

Other (to cook)

· 2 T butter

· 1 T olive oil

· 1 C chicken broth

Bone turkey thighs and butterfly. Pound to even thickness, about ½ inch. Make up brine and immerse turkey in brine overnight, or for at least 4 hours.

Preheat oven to 375.

Combine all the stuffing ingredients and set aside.

When turkey is done brining, pat dry and put stuffing in middle. Wrap thigh around stuffing and secure with a couple toothpicks.

Melt butter and olive oil in ovenproof casserole (that has a lid). Brown turkey a couple minutes per side. Add chicken broth and cover. Put into oven for 45 minutes. Baste regularly. Remove lid after 45 minutes and let roast for 10 minutes ‘til brown and done. Remove from oven and from dish. Let rest covered for 15 minutes while you make gravy out of the drippings. (You’re on your own here. The sauce is probably great just reduced a bit with a knob of butter. Or if you prefer make a roux and traditional gravy with additional chicken/turkey stock.) Serve with mashed potatoes.

Yum.

All Day Turkey Broth

·

1 good size turkey carcass, raw or cooked, including feet and neck

· 1 small piece of smoked ham fat/skin (if you have it—I save mine in the freezer)

1/2 orange

· 1 yellow onion, quartered

· 2 medium carrots, chopped large

· 1 head garlic, halved

· 1 star anise

· ½ stick cinnamon

· sprig of parsley or parsnip top or celery leaves (1/4 C rough chopped)

· 1 parsnip, chopped large

· 2 t fennel seed

· 2 allspice berries

· 2 bay leaves

· 5 peppercorns

· 2 t kosher salt

Put all ingredients into a slow cooker and add about 10 C water. Cover and cook on high for 3-4 hours. Turn to low and cook for 5-10 hours more. (I’ve actually done 24 and it is great). Strain broth several times through sieves and cheesecloth.

Taste. If necessary reduce on stove top in a large stock pot. (I usually do this.) It will sweeten up when reduced without much help. Salt to taste before finishing. Usually, you will end up with about 8-9 C of broth, just the right amount for 2 quart jars.

If you refrigerate the stock in jars, you can skim off the schmaltz (fat) from the top prior to canning or freezing. Schmaltz is great for sautéing, so don’t waste it.

You’ll know you have a great broth when you take some out of the jar after cooling and it is gelatinous and crystal. Viola! The queen of poultry stock!

Strip the meat from the bones and save it, carrots, parsnips, garlic and herbs for the doggies. (Don’t give the dogs onions or bones).

Crystal jelled turkey broth!

Coming Soon/Eventually

· Smoked wings and legs for stews

· Turkey and dried cherry sausage

· Smoked turkey galantine for sandwiches

· Turkey molé

Props and Probs: Food Funk

2012-07-27T21:42:00.001-07:00

Dateline end of June, early July 2012: Somewhere outside Cheney, WA

After the busiest two weeks of the year at my job were finally over, I thought I would be free to create some awesome dinners. Instead, I thought most were pretty dud-y. So, as part of my self-flagellation, I thought I’d review the last five dinners with commentaries about what went wrong (or right in a few cases). I can see that part of my problem is that I have two freezers filled with pork products, and I’m not digging far enough to unearth the other yummy things in there. Time to re-organize the freezers!

FRIDAY: collards with bacon, chicken and dumplings.

Props: incredibly delicious, no fuss meal was easy to make, home grown collards, made lots of leftovers.

Probs: store bought bacon and chicken not as good as home grown, made lots of leftovers.

Reasons: ran out of home-cured bacon, lack of planning to defrost whole home grown chicken in advance.

SATURDAY: tossed salad with kohlrabi and other veggie goodies, parmesan toast, BBQ pork ribs, cherry/rhubarb cobbler.

Props: balanced, home raised pork, tried something new from the garden (kohlrabi), awesome cobbler used my farmer supplied cherries and homegrown rhubarb.

Probs: off-taste to pork, ribs not juicy, forgot to serve the cobbler (but ate it for breakfast the next day).

Reasons: should have completely brined the ribs the day before; I just used an apple cider brine for about an hour, which was not enough; poor planning—started dinner tooooo late and I got impatient waiting for the ribs to cook, so I cranked up the oven; spent most of the day making furikaki chex mix and cherry jam, both of which were yummy.

SUNDAY: chorizo and red bean chili, big salad with toms, onions, and avocado.

Props: balanced, home raised pork, lots of greens, red beans (from dried) were perfectly cooked, made good lunch leftovers.

Probs: off-taste to chorizo (I was the only one who thought this), tomatoes in the chili did not break down.

Reasons: underspiced, canned tomatoes should have been pureed in food processor prior.

MONDAY: ham and cheese sandwiches (tomatoes, onions and lettuce) on Kaiser rolls with kohlrabi oven fries and chili/yogurt dipping sauce.

Props: very easy, tried something new, yogurt dressing was tasty.

Probs: boooring, kohlrabi fries were soggy even if tasty.

Reasons: too many carbs, used too much oil in the pan with kohlrabi, oven not hot enough.

TUESDAY: pork steaks in teriyaki marinade with red peppers, white rice, steamed artichokes with homemade lemon mayonnaise.

Props: home raised pork, used up leftover peppers, meat cooked to medium-rare/medium just right and tender, rice nice and fluffy, mayo was excellent and plenty for leftovers.

Probs: bland rice, bland chokes, not enough sauce on the meat, served too late in the evening.

Reasons: lack of planning; spent most of the evening walking around outside and enjoying the weather; had a piece of fresh picnic ham that would have taken too long to roast, so I cut it into steaks; chokes were just not quality—note to self to stop buying stuff that has been picked 2 weeks ago and grown 2 states away; rice would have been fine with more sauce. OMG, are we having pork again!?