Cookie Cooks

No-Knead Bread

noreply@blogger.com (Cookie) — Thu, 12 Mar 2026 16:55:00 +0000

OK, let me just note that to say I am deficient in the area of baking would be a huge understatement.

First of all, I am lazy. Too lazy to beat, pound, and fold dough. Too lazy to measure so precisely as to think one is administering life saving medication. Too lazy to worry with setting up, cleaning, using and cleaning again my Kitchenaid. Not happening anytime soon really.

Second of all, I feed on a "craving" schedule. This means if I want bread now - it is not likely I can wait for several hours to eat fresh homemade bread (or cookies, or cake, or meats, or, or, or). I have lost all ability to be patient in life. Gone. I only make "plan ahead" items to share.

Now, with all that being said - I STILL LOVE BREAD. The only reason I do not eat more of it is most store-bought bread is stale before you get it. We here in this area missed out on the great bakery-store concept that the Europeans and Mexicans figured out years ago. No corner deli, cafe or bakeries around here that I see. There are a few restaurants that bring GOOD fresh bread to the table and I do like it - A LOT. Problem is, I will stuff my chubby cheeks with the bread and butter to the point of not eating anything else that I ordered. Actually, I almost always end up with a doggie-bag that I forget in the car and end up literally giving to the dogs (or running from the car, holding the bag out from me as to try to leave the vapor-stank-trail behing me and behind my nose, to the trash. Then airing out said car).

So, back on point - I found a recipe. Actually, my daughter found the recipe. No-Knead Bread. Woot! Yes! Say it isn't so? Lazy girl yeast bread making? Yes, YEs, YES! Daughter made this bread last year while visiting me. It was pretty darn good - not to mention oh-so-easy. However, my laziness level was so high, I could not even be bothered to make the bread until this week. Sad...

This rustic loaf is crusty on the outside and savory goodness on the inside. The style of baking I am about to outline allows for rather large holes in the bread. A course bread. It is absolutely perfect for slathering on room temp European or Amish butters and dipping into heavier soups and stews OR simply dipping in whatever decorated Olive Oil you feel the need to sop up!

The initial recipe was developed by Sullivan Street Bakery and has been passed around and around and around the blog-o-sphere for a couple of years now. My daughter posted it in her notes and I am now writing about it and my experience with it.

Note, THIS recipe is good for WHITE all-purpose flour or bread flour in general. As I found out this week - WHOLE-WHEAT flour is another story. A different set of steps to produce a tasty end-product. Rye, same thing. There ARE flavor variations on this "No-Knead" theme, so be patient (LOLOLOL, good luck) and I will get some more posted as I make them.

In the Dutch Oven!

No-Knead Bread
3 c. bread or all-purpose flour
1/4 tsp. instant yeast
1 tsp. table salt
1 1/2 c. warm water
Spatula
Large mixing bowl
Have a fully oven-proof pot with a lid (dutch oven is what I think is best - enameled or a well seasoned cast-iron one). No plastic parts as you will be baking at 450f degrees. Pyrex and metal pots are acceptable as well. But, as you can see, I do have a preference.

Shower caps for your food
If you can still find them.

In a large mixing bowl mix the dry ingredients together. Some people sift the flour, some do not. I tend to sift so that I can sift them into the flour to make sure it is all evenly distributed before adding liquid. Add the water and mix just until all dry ingredients are incorporated. Take special care of the bottom of the bowl as the dry ingredients tend to stay there. Cover the bowl tightly with Saran wrap or a lid. I use plastic bonnets that you can purchase in the same store sections as plastic wrap. Let the dough sit, undisturbed, in a warm place for 12-20 hours*. (NOTE: I did not touch mine for 24 hours due to my work schedule.) The warmth helps the yeast do its thing and bring on the rising! How do you like that for a scientific explanation! So, when we say leave it undisturbed, it means do not bother the dough for 12 - 20 hours. There are reports of people moving on to the next step at 8 hours, but I suggest you go by the recipe your first time out (to get your baseline to start from and judge by) and then start playing with it to suit your environment, flour characteristics and etc.

When you are ready for the next step, grab you a spatula and wax paper. Trust me on this! Unless you like getting dough in your nails, DO WHAT I AM PREACHING NOW! Place a nice size sheet of wax-paper down on your counter, cutting board, dough board or what-have-you. Dust a generous helping of flour onto it. Uncover your dough, wet the spatula (re-wet often), tip up the bowl over the floured wax-paper and use the spatula to pry the dough away from the bowl and down onto the wax-paper. Lift up one corner of the paper at a time and pry dough away from it, using the damp spatula, folding dough over on itself. I actually dusted the top of the dough with flour, but that is up to you. You do this like 4 times. You might need to dust a little more flour over the wax-paper. I did it about 8 times because I am a rebel without a cause!

Then I totally break with the instructions temporarily. I pick up the wax-paper with the dough in it and place it back down inside that same dirty mixing bowl. I know - don't say it, "pig, nasty, nut-bag". I told you all I am lazy... I recovered the dough with the plastic cover per the recipe and let it rise 2 more hours. At 1.5 hours in (30 minutes before second rise is done), start preheating your oven and Dutch-Oven to 450f degrees. You want to heat for 30 solid minutes.

At 30 minutes of heating (assuming your oven works better than mine and is now actually AT 450f degrees, dump the dough into the Dutch-Oven, shake the Dutch-Oven around a little to spread/smooth out the dough, cover with its lid and place back in the oven. Let bake 30 minutes, then remove lid and bake an additional 15-20 minutes. Keep an eye on the dough to make sure you do not burn the surface. Remove the Pot from the oven, dump the bread out on a cooling rack. You might have to use a utensil to loosen the bread from the pot bottom.

Grab your best bud, a bread knife and room temp butter and have a friggen party y'all!

Thoughts:

I poured a little olive oil (very little) in the bottom of the hot pot before dumping dough in. My thinking here is it will help keep it from sticking.
I brushed olive oil onto the bread surface after taking the lid off the Dutch-Oven to brown the bread. This gives it a nice color.
I only baked uncovered for 10 minutes because the bread was golden brown and I was happy with it.
There is a school of thought in placing the dough, after it has done both risings, into the refrigerator for up to 8 days to further develop the flavor. You can also double the batch and keep one half of the dough in the refrigerator so that you can eat on the first loaf then bake the second loaf.
The Dutch-Oven method allows for a small level of self steaming of the bread.
Whole-wheat takes more liquids and oils than does regular flour. I will post the Whole-wheat recipe later.
Place the pot closer to the top coils of the oven than the bottom. This should keep the bottom of the bread from crisping then burning/sticking to pot.
To reheat bread, wrap in aluminum foil in heat in the oven at 350f degrees. Daughter states it is a moist bread and the crust will soften. If you do not like this, crisp it in the oven at 350f degrees.

Takeya ThermoFlask - Insane Review

noreply@blogger.com (Cookie) — Fri, 17 Jun 2016 12:54:00 +0000

I realize this isn't a recipe, but it is food/drink related in my book!

So this week several co-workers were drinking out of these huge metal bottles and I poked a little fun them because these bottles were rather large (40 oz.) - looked like little babies drinking out of a bottle!

Then they told me - "these keep cold products cold for up to 24 hours."

And I said "where did you get these?"

"Costco - $35 for a two pack."

I go over to Costco and search the mondo-shelves and found the two pack crate. There were tons of the stainless and green combination. None of us were very impressed with the Green color and I would say, by the number of two packs containing the green, a lot of folks don't like them. I dug around and I think I saw a pack with a white flask - not my thing. I found a stainless/black combo and off I went to checkout to buy my 'big baby bottle 2-pack'...

I reveled in my $35 buy since they are going for $31+ - EACH - online.

I loaded up the black one with ice at 5:30am the next morning, poured tea in, and headed off to work. That was Wednesday this week. It is now Friday morning and there was still a little ice floating.

26 hours after filling with drink and ice

Thursday morning I poured more tea in and headed off to work. This morning, at 6:00am, there was a little ice left. Not enough to matter, but obviously the water in there was cold! So, we are talking 2 full days and nights. I admit I did not pour new drinks more than 3 times - but still...

The only issue is I still feel like I am drinking from a huge baby bottle. I need to see if they have a huge straw attachment.

The ice is level with my thumb at 26 hours

Spiced Candied Orange Peel

noreply@blogger.com (Cookie) — Sun, 12 Jun 2016 16:53:00 +0000

I am sitting here waiting for citrus peels to simmer and thought I would try to get back into blogging. With a new (100+ year old house), time seems to slip by busy with house stuff. So, one way to get back in is to type less and get to the meat of the deal!

I use orange, and other citrus fruits, for teas, juice, wine and etc. I hated that I had nothing to do with the peels, then I remembered my daughter liked the orange/chocolate combination, so I figured she liked candied orange peel.

She does.

First, Let me just say that this works on Lemon, Lime, and other citrus peels.
I have a batch on with two navel oranges, two tangelos, one lemon and one lime right now.
It is a good way to up-cycle when using citrus in other recipes.
And, just an FYI, cooking these up works nicely to give the house a wonderful smell!

Ingredients:

4 Oranges worth of Peel (give or take) - washed
2.5 C sugar for cooking
1 C raw sugar for coating
2 C water
1 Vanilla bean, split down the middle
10 Whole black peppercorns
6 Cardamom pods, smashed
3-4 Cinnamon sticks
3-6 Cloves, whole
3 Allspice, whole

Option: Ginger - a touch
Note: Use simmering spiced sugar water to sweeten anything you wish!

Cut the peels to maybe 1/8" thick and take off as much of the white pith as you can. Cuts down on bitterness.

In a saucepan on the stove, Bring the cut peels, and enough water to cover, to a boil and cut back heat to simmer for 3 minutes and drain the peels (I use a wire colander). Repeat this 2 more times. It helps cut the bitterness.

Let peels drain and wash the pot.

Add the water, sugar and all the above spices to the pot and bring to a boil, stirring to dissolve the sugar. Cut the heat to a simmer and add back the peels. Simmer the peels, stirring every 10-20 minutes, for maybe 1-2, or so, hours. At least until the peels become somewhat transparent.

While the peels are simmering, I use my spice grinder (otherwise known as a cheap coffee grinder by most everyone else in America) to grind down raw sugar for coating - and pour it in a flat storage container with a lid. I like the raw sugar (you can use what you want) for coating the peels. I think it adds a depth to the color and flavor.

I also pull out a rack to drain the peel - and place it on wax paper layer to catch drips. You can use whatever you want - to make clean-up easier.

Once the peels have reached a translucent and softer texture, use tongs to fish them out of the liquid (syrup) and place on the cooling rack to drain. Discard most of the whole spices. I actually take the vanilla bean and place it in my 'vanilla extract bottle" and top it off with vodka to cover. I have a rolling extract system.....

I place a layer of the peel in the container and shake around to coat. Depending on how big the container, you can spread all the peels out and coat and shake around a bit. Clean and dry the rack. Pull the coated peel slices out of the sugar and place back on the rack. Wait an hour or so and re-coat the peel slices. Let them sit in the sugar for maybe 15 minutes. Pull them out and let them dry on the rack for 2 days if you have time. It helps them be more crispy. If you do not have time - that is ok! Package them up in a smaller container with some of the coating sugar in it.

Normally I have photos, but I cannot seem to get them to post! Boo....

Chili on the Fly

noreply@blogger.com (Cookie) — Mon, 19 Jan 2015 22:41:00 +0000

So I was off today. MLK day. I got up this morning and decided it was a good chili day. I didn't feel like making my usual Beer Chili today. So, I just made chili up using what I had in the house. I didn't feel like leaving the house to the store either.....

Besides, it's time to use stock up and by fresh...

So out comes the slow cooker.

In the end I used:

A big can crushed tomatoes.

About a pound of ground turkey that I bought some time ago, fried up and froze for just such times like this...

3 cloves garlic peeled, crushed, chopped.

Half a large sweet onion, finely chopped.

A small can tomatoes paste.

One bottle light beer.

A half cup water, heated.

5 beef bouillon cubes dissolved in that hot water.

Salt/pepper to taste.

1 tsp sugar (cuts the acid).

A few dashes hot sauce.

A few dashes LIQUID smoke.

Half pound cranberry beans, dehydrated and pre-cooked.

4 tsp chili powder.

3 leftover strips of bacon, fried, and broken up.

I poured all LIQUID and spices into a slow cooker and turned it on high.

I cooked bacon in fry pan.

I thawed the ground turkey and put it in the bacon grease, fried it a little further along with the garlic and onion.

I rinsed the dry beans, and quick soaked them per package directions. Then cooked the beans.

I tossed everything left into the slow cooking mixture.

Turned it down on low after an hour, stirring whenever.

Served with the classic choice of saltine crackers and shredded cheddar on top.

Dinner done.

And, I used up the dried cranberry beans that no one liked cooked alone and finished off a package of bacon that needed used up before it got old.....

I'm trying to cut down on unnecessary waste.

Seasoning: Taco Seasoning

noreply@blogger.com (Cookie) — Sun, 07 Sep 2014 21:43:00 +0000

I like taco seasoning. I typically buy packets and add them to recipes. Obviously I add it to ground beef, but it can be used on chicken breasts and in dressings (both used in Southwest Salad), note it can be used in the Picante Peach Pork recipe.... If you make up your own mix, you are able to adjust flavor and heat.

The below recipe makes about 1 cup of dried Taco Seasoning Mix. I only mixed up half the recipe. I learned that I used most of the seasoning I mixed up for one go around with the Southwestern Salad.

Ingredients:

1/4 cup Ancho Chile Powder (mild heat, sweet fruity flavor)

2 T chile powder

3 T ground cumin

1 T dried cilantro

1 T sweet paprika (not hot paprika, unless you like it hot)

1 T fine grind sea salt (or slightly less regular salt)

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. fine grind black pepper

Optional

1 tsp. ground Chipotle Chile Powder or Cayenne for more heat

Instructions:

I combine all ingredients in a bowl and stir them together.

You can have a more finely ground mixture by grinding ingredients into the bowl attachment of blender or a small food processor, and process them for about a minute. I don't have either of these, but I do have an old coffee grinder that I kill spices with periodically....

Store Taco Seasoning Mix in a glass jar with a tight-fitting lid. Start with 2 T per pound of ground beef for regular ground beef tacos, then taste to see if you want it more spicy.

I can now use there in my Picante Pork recipe, spicy saltine recipe, and Southwestern salad recipe....

Peachy Picante Pork

noreply@blogger.com (Cookie) — Sun, 17 Aug 2014 22:07:00 +0000

So, today was busy. I woke up too early and just started cooking until a couple of us went to the flea market. I prepped several meats to cook my little (TV dinners) for this week. After the flea market I had to hit the store, as well because I forgot I needed salsa for this recipe. I haven't made this yummy dish in a few years. I don't think I've blogged about it. If I have, forgive me...

While at the store, my daughter called. We talked about her making bread and butter pickles yesterday and peach jam today. I told her I was making this dish and she was like "ooh, I've not had that in a long time". I emailed her the recipe. We originally got it from a Wake Forest newspaper article like 10 or more years ago while visiting our cousin Charline.

This is easy as pie. Ok, easier.... If you recall my first experience with peach cobblers......

Peachy Picante Pork

Ingredients:

1 pound boneless pork loin, or boneless pork chop, cut into 3/4-inch cubes (yea, I don't measure...)
1 - 2 tablespoons taco seasoning (yea, I used the whole packet)
2 teaspoons vegetable oil (yea, maybe 3)
1 8-oz jar salsa, chunky style (ok, I added 2 oz more)
1/3 cup peach (or apricot) preserves (I guessed at it)

Directions:

I rinsed the meat off and just cut it into reasonable one bite pieces. I tried to be somewhat uniform in sizing them, but I'm not taking bets to that fact. I layered the pieces with the taco seasoning in a ziplock bag and squish all that business around. I sealed the bag and tossed into fridge to marinade while out for the day.

I heated a nonstick fry pan and olive oil over medium-high to sort of high heat on the stove top, added the pork and cooked, while tossing around, to brown. Well, till done anyway. I added the salsa and leftover apricot jam to the pan, lowered the heat, and simmered for 15-20 minutes, or so. You are supposed to cover the pan, but I didn't.

If you like rice, prepare the rice per package directions, while the meat is cooking.

You can opt for the spicier salsa and spicier taco seasoning, or spicier version of one or the other, or just go mild all the way. I actually used "peach chipotle salsa".

The spicy and sweet marry up purdy and look pretty nice as well.

I like it with rice. I always use regular rice. I don't go with the minute stuff.

I wonder if lomein noodles would also be an option...? If anyone tries noodles, let me know!

Also, I'm thinking diced up bell pepper would also be a good addition? Next time...

Sloppy Joe-Bobs

noreply@blogger.com (Cookie) — Sun, 17 Aug 2014 13:04:00 +0000

At 6:50 this morning, yes Sunday morning, I woke up thinking "fooooodz"... I did a little Saturday morning grocery shopping yesterday after I helped my mom in the garden. So, the fridge had "manager's special" pork chops (meaning discounted because they are getting old-er), chicken tenders, ground beef, bell peppers, and the like from Food City. I also had chili peppers, tomatoes, and okra from the garden.

What to do, what to do...

Part of the ground beef went to burgers last night. This morning I finally cleaned out last night's burger frypan (I hate doing dishes and am a queen of procrastination) and fried up the rest of the ground beef with plans to freeze for pasta sauce. However, my mind wandered.... Nothing new...

SQUIRREL!!!

Ooh, shiny object!

So, I do so luv what are traditionally called "Sloppy Joes". I cooked up the beef and pulled aside enough for one sauce. The rest goes to a new sloppy joe recipe.

I did some quick research because I wanted quicker and easier. But I can't do simple apparently. So I married simple and easy with my way of changing things up...

"Simple" is meat, mustard, ketchup and brown sugar as listed below. But, if you are like me and have the energy and time, added the "green".

Sloppy Joe-Bobs (Why do I call it that? Because I can...)

1 +/- lb ground beef (or turkey) cooked/crumbled

1/8 - 1/4 c bell pepper, diced

1/8 - 1/4 c sweet onion, diced

1/4 c mustard

1/2 c ketchup

1/8 c brown sugar

Dash salt

Dash black pepper

Now imagine every ingredient listed, except the meat, has the words "to taste" mentioned after it.

While cooking up the beef, I cut up the onion and pepper. I also added in a diced jalapeño and a diced chili pepper.

After ground beef is basically done (I like it very done), drain off the fat if you used cheaper ground like I usually do....

Add a little water, throw in the peppers and onions and cook on medium heat until they are softened up.

Add the rest of the ingredients as you see fit. If you need it a little saucier, add a tiny bit of water. Cook on low as long as you wish. If you keep it coverd, you won't need to add more water.

Serve on potato buns, or whatever you local favorite bun is... Mine is Kerns.

FYI, Sloppy Joes rock for breakfast....

Apple Cheese Ball

noreply@blogger.com (Cookie) — Fri, 27 Sep 2013 15:44:00 +0000

This recipe is part of my "Autumn Menu" for entertaining.

This cheese ball sounds odd, but I tried it as a 'fall harvest' entertaining idea and it was a hit with the people... It looked and tasted really good!

8 oz. cream cheese, softened

1 apple, cored, peeled (reserve peel), chopped
1/3 cup finely chopped green onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon apple juice
1 cup shredded cheddar cheese
1/4 cup chopped nuts
2 tablespoon parsley

Set the cream cheese out an hour or so to soften. Cream the softened cream cheese. This means use a fork, beater, or hand mixer to beat the cheese into creamy submission. Combine chopped apple, green onion, salt, pepper, cheddar cheese, and apple juice into the softened cream cheese. Mix well. Chill for a few hours in the refrigerator.

Chop apple peel into fine pieces. Combine with chopped nuts and parsley on wax paper.

Form cream cheese mixture into a large ball and roll in peel/nut/parsley mixture.

Wrap the ball in plastic wrap and place in the fridge until ready to serve. Place it on a nice plate with a spreader and serve with the crackers of your choice. I am big on Town House Crackers myself!

NOTE: This can be made with low fat or no fat cream cheese for a healthier treat.

I serve this with the Autumn Salad, Brunswick Stew and maybe a Dried Apple Stack Cake.

Brunswick Stew

noreply@blogger.com (Cookie) — Thu, 26 Sep 2013 16:29:00 +0000

This is another of my Fall, Harvest Time, favorites to be served with the Autumn Salad, Apple Cheese Ball with Crackers, and maybe that Appalachian favorite - Dried Apple Stack Cake...

Brunswick Stew

There are conflicting claims as to where Brunswick Stew originated. Brunswick Georgia? Brunswick County Virginia?

Hard to say – but one thing is clear to me – this is good stuff!

Brunswick stew was reported to be traditionally cooked in a huge pot over open flames. I do not have that option, so I use a heavy stockpot.

Obviously cutting the recipe down IS an option. This makes a lot of stew – and as far as I can remember – it does freeze and reheat fine. Just be careful not to burn it when reheating. I prefer to reheat on the stove, not in a microwave. I believe adding a little water and reheating just develops the flavor further.

Also, as I normally tell you all that a recipe on here is not rocket science, and to feel free to change things up a bit, or a lot, - I am NOT going to say that about this one. I feel you need to stay mostly true to this receipe.

Options: This stew can be made with just chicken (1.5-2lbs) but the smoked pulled pork really adds to the flavor. Unfortunately, if you do not have your own smoker – it does also add to the cost of the stew as well. I like using smoke pulled pork and smoked pulled chicken. Smok'n!!!!!!!!!!

The ingredients sound StRaNgE to say the least, but it does not matter because they work BeAuTiFuLlY!!!

The sauce:

In a sauce pan, over low heat, melt ¼ cup of butter...

Add:

1 ¾ cups ketchup
¼ cup yellow mustard
¼ cup white vinegar

Blend until smooth...

Add:

½ Tbs. chopped garlic
1 tsp. coarse ground black pepper
½ tsp. crushed red pepper
½ oz. liquid smoke
1 oz. Worcestershire sauce
½ oz. Tabasco sauce
½ Tbs. fresh lemon juice

Blend again...

Add:

¼ cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for about 10 minutes.

Makes about 3 ½ cups of sauce.

Set aside...

In a 2 gallon (or so) pot, over low heat, melt another ¼ lbs. of butter.

Add:

3 cups diced potatoes
1 cup diced onion
Two 14 ½ oz. cans of chicken broth
1 lbs. of baked chicken (white and dark)
8 – 10 oz. smoked pulled pork

Cautiously bring to a rolling boil, stirring until potatoes are near done, then add:

One each 8 ½ oz. can of early peas*
Two each 14 ½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The earlier "prepared" sauce
One each 16 oz. can of baby lima beans*
¼ cup liquid smoke
One each 14 oz. can creamed corn (seriously, I do not like creamed corn, but if you substitute with regular corn – it is not nearly as good!)

Slow simmer for 2 hours.

Makes about 1.5 gallons.

*You can either use the liquid in the canned beans or not. Using it gives the option to cook down/reduce the stew if wanted. This is a fairly thick stew.

Autumn Salad

noreply@blogger.com (Cookie) — Tue, 24 Sep 2013 12:41:00 +0000

OK, so I do like salads ok, but this one is simply the bomb in my book. You can find the salad dressing as a low fat alternative - which is cool since I love this dressing and I normally hate lowfat anything! I also think this salad is great to serve with at a Fall gathering accompanying Brunswick Stew and an Apple Cheese Ball with Crackers. If you aren't afraid to Apple-It-Up, have a Dried Apple Stack Cake (with molasses or without) for dessert! Click links above for recipes.

Toss together your Autumn Salad using any combination of the below ingredients. And remember, this is YOUR salad, so make it how YOU like it!

Baby Spinach or Romaine (play with it)
Cheese options

Fruit options

diced crisp apple or diced pear. I like honey crisp, pink lady and braeburn apples.

Additions – Raisins, dried cranberries or dried cherries (I prefer cranberries as others seem too sweet to me)
Onions – Red preferred, but white or yellow work – or even spring/green onions
Nuts – Walnut or pecan (I don’t like nuts, so I do not rush out to buy them...)
Optional – Cucumbers, squash, zucchini, carrots
Dressing – Any raspberry walnut vinaigrette – seriously. Nothing else tastes as good with this salad. I prefer Ken's Steakhouse version. I will try to make my own at some point.

And remember this ~ if you toss the salad in a large salad bowl with the drssing, you will probably use LESS dressing than if you just poured it on in your dawg-bowl of salad. That equals fewer calories!

Pickled Green Tomato Time

noreply@blogger.com (Cookie) — Thu, 19 Sep 2013 17:15:00 +0000

It is that time of the year, when gardens are dying down. At some point in the coming season, you will read or hear that a frost, or killer frost, is coming. If you planted indeterminent tomato plants, and have kept them fertilized, you quite possiblyl will have a nice crop of green tomatoes gowing and will want to harvest them before the frost hits. If your garden suffered the amount of rain mine did - you might not have tomatoes worth anything this year.

My GrandMa Garrett would gather the green tomatoes from her before frost and pickle them as a way to salvage the produce and still enjoy it at a later date. Why should we not follow suit? FYI, some stores carry green tomatoes (in case you did not grow any and want some to fry or pickle)

The below recipe is more of a "Bread and Butter" flavor. That is sweet, not the bitter of dill pickles. There are tons of recipes out there for pickling anything that cannot outrun you (as my mother says). This is just one that I tried and thought it turned out pretty good.

For five pints of pickled green tomatoes you need:

4 pounds completely green tomatoes

Do not use any that are showing even the slightest hint of ripening

6 quarts water
1 cup pickling lime*

This is used to treat the tomatoes to keep them crips instead of sogg

1 1/2 pounds onion
5 cups cider vinegar
5 cups sugar
1/4 cup pickling or other non-iodized salt
3 tablespoons mustard seed
3 teaspoons celery seed
2 teaspoons whole peppercorns
2 teaspoons whole allspice
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

In a very large non-reactive **mixing bowl (do not use aluminum), mix the pickling lime and the water. The lime has a tendency to not dissolve completely and collect on the bottom of the bowl. Not to worry. It will still do the job.

Cut the tomatoes into moderately thin wedges and place in the lime-water mix. Stir gently to coat all of the tomatoes with lime solution. Cover and let the tomatoes soak 24 hours, stirring occasionally to mix up the lime.

Make sure you have clean jars, lids, and etc. prior to starting this part.

Following the 24 hour soaking period, use a colander to ***rinse the tomatoes thoroughly in cold water three or four times to remove all the lime. Some of the tomato seeds with rinse out and collect in the sink. Again, do not be concerned.

Peel the onions and cut them into thin strips, a bit thinner than the tomatoes.

Combine the vinegar, sugar, salt, mustard seed, celery seed, peppercorns, allspice, turmeric, cinnamon and cloves in a processing pan or large heavy pot. Bring mixture to a boil and cook, uncovered for two minutes. Add the tomatoes and onions, bring to a boil again and continue cooking over moderate heat, pushing the vegetables down under the surface occasionally, until the tomatoes begin to look translucent, about 15 minutes. Be careful not to overcook them.

Ladle the hot pickles into clean, hot, pint-sized canning jars leaving 1/4 inch of head/air-space and divide the spices among each of the jars. Use a dowel or the thin handle of a wooden spoon to remove any air bubbles that may be lingering about the the pickles. Seal the canning jars with the typical two-piece lids according to the manufacturer's instructions and process for 10 minutes water bath. You can use a pasta pot with a built in strainer or purchase a canning pot / pressure canner.

Allow the jars to cool, then label them (with either fancy labels or write with a "Sharpie" on the lid. Let the pickles set for about a month before breaking bad on them as this allows the flavors to permeate the pickles.

Notes:
*I get PICKLING lime from the grocery store here. I am sure you can get online as well.
**I use a bucket with a lid to let the tomatoes soak in the pickling lime. You might be able to score a cheap food-grade bucket with a lid from grocery stores (especially mom/pop types) that bake and ice cakes. I pay a $1 a bucket/lid combo in my home town and I know they are food grade!
***Rinse the tomatoes really well after soaking them in lime. I still had some lime settle in my finished product/jars and I did not like that idea much.

Comfort Foodz: Sausage Mac

noreply@blogger.com (Cookie) — Mon, 16 Sep 2013 21:08:00 +0000

I have no idea what the real name is for this dish. It is a result of one of those "my mom made this for us when we were kids, but I never get it anymore because no one makes it" conversations that lead to me making something with basic information. I always end up modifying recipes because I am so damn smart, I just know what will make them better.

That's me...

I could google this and see if I can find it, but again, I am just too damn smart and I am sure I have it right.

Yep.

That's me.

So, what is this sausage mac? Well, once I got done, it was this:

Breakfast sausage - HOT/spicy or medium or mild
1 onion - diced
1 bell pepper - diced
1 can tomato sauce
1 can diced (or petite diced) tomoto - undrained
2+/- cups uncooked macaroni

Follow directions on the pasta box for this. Or get fancy and google it.
Put on the water for cooking the pasta.
I like to add a teaspoon or so of salt to the water - but that is just my choice. You do NOT have to do this.
I follow directions for firm pasta. I do not like it too squishy.
Once pasta is done, drain it really well. I use a collander for this - and I shake it around to get as much water out as possible. I let it sit if I do it early in the recipe. It does not matter if the pasta gets cold before adding it to the sausage/tomato concoction.
I sugget you use a timer for cooking pasta. Just say'n.

Crumble up and cook the sausage of your choice.
When the sausage is nearly done, drain off the grease.
Stir in diced onion and pepper and let it cook a bit with the sausage - maybe 10 minutes.
Stir every couple of minutes.
once you are happy with the meat/onion/pepper, stir in the canned diced tomatoes - including the liquid. Heat to nearly boiling.
Stir in the tomato sauce and the well drained macaroni. Heat on medium until hot, not boiling.

You are done. Easy comfort foodz.

*Notes:

I like my sausage crumbled and cooked really well.
While sausage is cooking:

occasionally stir it around the pan and break it up more.
wash the pepper, remove pith and seeds, dice.
peel skin from onion and dice.

pour sausage grease onto a papertowel or two wadded up in a bowl
after grease cools a bit, toss the papertowel in the trash and wipe the grease residue from bowl before washing it.
i suggest adding macaroni a little at a time until you are happy with the pasta to meat/sauce ratio.

This is NOT rocket science. Add things, subtract things. I like a little black pepper when I use mild sausage. I have added smoke flavoring, hot sauce, salt.... whatever I feel like at the time. You can also serve up with mozzarella on top if you would like.

This is easy, not expensive, tasty... You got a few food groups in there as well.

You can keep most of the ingredients on hand all the time for this recipe. I buy super cheap, already frozen sauage from UGO and keep it in the freezer. UGO is the United Grocery Outlet local to me. You probably have your own cost contious grocery stores in your area. The only thing you cannot easily keep in your stockpile all of the time is the bell pepper. I do not always use the bell pepper and I like it fine without it.

Good Eats Night

noreply@blogger.com (Cookie) — Mon, 19 Aug 2013 02:23:00 +0000

Yes, I cooked.

So tonight I made the Super Easy Cornbread that my mom taught me to make, fresh beans from the Bean Snapping, thick sliced onion and Chicken breast cooked on my tiny one-person cheap George Foreman grill...

It was a simple dinner that turned out very tasty except I did not season the fresh green beans....

You all MUST try making cornbread!!! Three ingredients. Milk, self-rising white cornmeal (but I am sure yellow would work - but I do NOT like YELLOW cornbread) and bacon drippings/butter.

Try it!!!!!!!!!!!!!!!

Comfort Foodz: Bang-Up Baked Beans

noreply@blogger.com (Cookie) — Thu, 15 Aug 2013 23:03:00 +0000

I do not have a name for this recipe. I just know mom made it when I was a kid. It is not overly expensive to whip up and gets a few food groups in there..

Sort of...

So, I had not eaten this baked bean deal for years and years until one day about 4 years ago when I suddenly, and inexplicably, remembered it and I whipped it up. Funny thing? I do not remember liking it as a child. Suddenly, it is now one of my 'go to' dishes - ESPECIALLY CAMPING! During my camping trips over the next 3 years, this became the traditional first night's meal (and a side dish for lunch the next day) - no matter how late we arrived. Order of business? Get there, back vehicle in, set up tent, beds, chairs, clean off picnic table, cover with red check tablecloth, set up camp stove, cook....

Possum Approved...

On to business with the Bang-Up Baked Beans recipe (I made up a name, but I am sure it has one out there already...)

Ingredients:

1 can baked beans of your liking
1/2 - 1 small onion, diced
1/2 pound ground beef, cooked well

or ground turkey

salt and pepper to taste

Optional: Fry up a few strips of bacon and break into the pot

After dicing the onion while the ground meat is frying up, open a can of baked beans (I use Bush's Best Baked Beans because they are here in TN - buy local they say...), pour them into a pot, add the diced onion and the already cooked ground meat. If you want the bacon in it, fry that and crumble in. Again, I like bacon cooked just to 'firm' as I am not into 'hard as a rock' nor do I approve of 'squishy'.

Heat the ingredients together over medium (or lower heat) stirring occasionally. Just do not let it stick or burn - because it will taste horrid if it burns....

Add salt and/or pepper to taste (your taste), heat a little more and serve up in bowls. I suppose you could serve it WITH something else to make a well balanced meal, but... Well, I did not...

If all else fails, follow clean up with an adult beverage.

Camping Gear...

Lasagna My Way

noreply@blogger.com (Cookie) — Fri, 09 Aug 2013 20:37:00 +0000

I love lasagna.

Sort of... We will get to that in a minute....

Lasagna is a heavenly concoction of pasta 'ribbons' layered with cheeses, meats, sauces and even veggies. Lasagna is versatile. It can be made ahead and frozen either before or after baking. It can be meat all the way or a veggie wonder...

Meat Options Include:

Ground

beef
pork
chicken
turkey

sausage

italian
hot/spicy

chicken breast

Sauce Options Include:

bechamel

white sauce
great with veggie lasagna

marinara

very basic

arrabbiata

spicy sauce

bolognese

meat sauce would be good with layers of diced tomatoes and cheese

vodka sauce

Marinara with cream and vodka added

Veggie Options Include:

carrot
cauliflower
mushrooms
broccoli
bell pepper

Cheese options is where my only 'problem' with lasagna comes in. I USUALLY do not like lasagna prepared by anyone besides ME.... It isn't that mine is better mind you... It is just that I am not big on ricotta or cottage cheese (I think it is the texture, texture, texture) as an ingredient in those yummy layers Unfortunately for me, those cheeses seem to be VERY prevalent in lasagna that I have run into...

I use mozzarella (I can barely spell it), parmesan (I have trouble with spelling that one as well), and/or cheddar (I can speeel that one) in my lasagna layers. Period. The end.

You can make the sauce "from scratch", be "time frugal" like I have to be lately and use the Cheater Sketti recipe, or be super-lazy (again as I have felt lately) and use can/jar pasta sauce of choice - straight up - no adjustment or thought needed.

There are tons of lasagna recipes, so I will not get crazy here... This is what I do...

Ingredients:

prepare sauce of choice (see lazy option above)
cook 2 pounds ground meat
1 package of:

mozzarella and/or
cheddar and/or
parmesan (still cannot spell it on first try)

1 can petite diced maters
lasagna noodes

Pre-heat oven to 350f degrees.

In a large pan of water (drizzled with olive oil), I partially cook plain old pasta noodles - tougher than that there al dente business - because I let the oven do part of that for me. Thoroughly cooked noodles tear eoo easily (in my opinion). I let them sit on a plate to cool a short bit. I no like to burn da fingurz...

Cook up ground beef well.

Grease disposable bread loaf pans (or use non-stick - but I steal grease them). Use any pan you wish. I just do not like tons of leftovers myself sometimes.

oh, and I say PAN(S) in plural because I freeze a few pans. It is just as easy to make 4 small pans as it is 1.

Open sauce can (in my case lately) and add water to it. There is no secret measure, I just add some water so the sauce goes further and the extra moisture helps finish cooking the pasta noodles.

Just cover bottom of pan with a little sauce, and toss in a few table spoons meat. (This keeps bottom layer of pasta from sticking to pan so much).
Add layer of "lasagne" (singular for "layer" - I think).
Alternate layers of cheese with layers of meat/sauce with layers of diced maters/sauce - AT WILL.
Top the lasagna with a layer of pasta and spread a little sauce on it.
Seal with aluminum foil.

At this point I seal up my spare pans of lasagna with plastic wrap real well and put in freezer for baking later.

I bake what I want to eat in the pre-heated oven for 20-30 minutes.
Remove, from oven, remove foil, add a little sauce to top if you have any left, sprinkle generously with parmesan. Place back in oven and bake additional 3-5, or so, minutes to melt cheese.

I use a spatula to 'cut' the lasagna.

Be happy my friend........

Satisfaction

That's right......

Yessssssss!!!

Uh huh, uh huh, uh huh...!!!

Live long and prosper....

Cheater Sketti Recipe

noreply@blogger.com (Cookie) — Fri, 09 Aug 2013 18:14:00 +0000

Sketti (Seriously? This seems way too connected to Honey Boo Boo's mother?)
S'ghetti
P'sghetti
Sghetti (ok, that one doesn't really refer to food)...

No matter how your refer to it, spaghetti (pasta with sauce in any form really) is popular!

Since I have been super busy lately I have not been writing or cooking much. Not an excuse really....

Anyhow, I did make Cheater Sketti the other night. How do I make Cheater Sketti you ask? 'cause I know you asked! Enquiring minds want to know....

I doctor up Hunts Spaghetti Sauce. The meat sauce version...

I know... The shock of it all!!!!!

THE HORROR!!!!

Calm down, calm down! It can turn out really good. As a matter of fact, it is hard to screw it up....

As with most (I said MOST) of my recipe posts, this is not rocket science. No exact measurements or critical ingredients here. You can futz with this recipe as much or as little as your 'creative-mind/time-limitations/finances/ingredient-availability/garden-haul' will allow. Below is just how I made it - this time!

Ingredients:

Jar or can prepared pasta sauce of your choice

I use Hunts because it is super cheap

1 pound (+/-) ground beef, cooked well
1 each onion, diced
1 small hot bell pepper, chopped

it was growing in my garden, no clue of name/variety!

1 fresh banana pepper, diced

I raided my garden

Perciatelli Pasta, boiled

cooked a little softer than al dente for me

Open the sauce, pour it in a pot, put a little *water in the can and swish around - pour that into the pot and start heating on medium-low heat.
Stir as needed.
Clean, cut/dice the peppers and onions and stir them into the sauce.
Heat the sauce to almost bubbly then cut heat down to simmer - with the lid on if you want to leave it heating for awhile.
Stir occasionally.
Cook up the ground beef as well as you prefer. I like it really cooked well.
Add meat to sauce.
Cook pasta when the sauce is 'close' to where you want it. You can cook the sauce a little or for hours with a lid on.

Suggested ingredients:

Jar or can prepared pasta sauce of your choice

I use Hunts because it is super cheap
1 pound (+/-) ground beef, cooked

1/2-1 each onion, diced
1-3 cloves of galic, minced
1/2 - 1 bell pepper, chopped
1 can petite diced tomatoes
A few shakes of "italian" seasoning if you wish

*By the way, the extra water just cooks down once you take the lid off the pot. If you use a larger pan, the sauce will 'cook down' faster because of the amount of 'surface' for steaming. You can add more water to allow the veggies to cook longer and develop the sauce flavor further.

I have been known to add any or all of the following:

a few shakes of hot sauce

spice it up

1/4 cup milk

softens the flavor

diced carrot

cuts tartness/acid flavor

cooked ground italian sausage
a few strips of cooked bacon - broken up

not cooked to the point of being hard/crunchy

Sunday Dinner Done

noreply@blogger.com (Cookie) — Thu, 11 Jul 2013 20:42:00 +0000

So I went to a family reunion this past Sunday and had a hard time figuring out what to make. Since we were going to the Midnight Jamboree in Nashville Saturday morning, I did not have time to cook, go to the show, spend the night and get back for Sunday morning...

So, all this got me to thinking about good foods to take to gatherings. I mean really? One CANNOT simply show up at a reunion/covered-dish event with a 6-pack and call it a day...

Not done.

It simply does NOT happen in "The South".

So, here is a short list of dishes that are good for gatherings - that I have written up so far:

Fowur-Bazillion Bean Salad

Tasty
Can be made up to 3 days ahead
Cheap

Soutwest Breakfast Strata

Tasty and pretty as all get out

The Easiest Cornbread Ever!!!!!!

Easy Peazy Simple
Most Southern folks like cornbread
Travels real well

My Spicy Saltines

Tasty
Can be made that morning or several days ahead
Easy
Travels well

No Icing Chocolate Cake

Really Good
EASY
Travels well

Southwestern Chicken Salad

Easy
Cheap
Travels ok

Cold Chinese Noodles

For the younger hipper set!
Easy to make
Customizable

Peach Cobbler

Nothing else to say there...

Spaghetti Squash

noreply@blogger.com (Cookie) — Wed, 10 Jul 2013 20:28:00 +0000

I do like Spaghetti Squash. It is easy to cook and tastes like light pasta under any number of sauces! OK – so it is healthy-ish as well… My fat arse has nothing to do with this post…………..

Source

Much…………

This squash comes out in shreds/fibers like angel hair pasta. I ALWAYS serve it with meat sauce because that is what I like. Other folks say butter or olive oil with herbs. Pretty much anything you serve over pasta goes with this ‘pasta substitute”. This veggie makes a great ‘side-dish’ or you can use it as a substitute in dishes requiring thin pasta. Think outside the box. Asian, Italian, whatever you want!

Spagetti Squash hits the stores in the fall (or grow it yourself like I am ATTEMPTING this year). It is considered a “Winter Squash” so it will “keep” for a while. A whole fresh squash will keep approximately 1-2 months on the counter and 1-3 months in a refrigerator.

I have read where you can cook this bad boy using:

a microwave (which I am not into and you can read that business here)
a slow cooker
boiling
or roasting

I roast in a moist oven.

Preheat oven to 375f.

This is just a post on how “I” do this. There are other ways that you might find more useful for your situation.

I cut the squash in half length-wise. Make sure you have a very sharp, rather large knife for this task. Be careful.
Scoop out the seeds and either discard seeds or save them, clean them and roast them to eat!
Place cut halves, cut side down, in a heavy baking dish (9”x13”-ish) and pour a half cup, or so, of water over them. Cook until “just tender” – not mush. This should be about 30-35 minutes if you preheated your oven proper-like.
Remove from oven and allow to cool a bit. You will need to handle the halves so be prepared with oven mitts or some other insulator.
Rake a fork back and forth across the “meat” of the squash. This will create/loosed the strands – and you will see why they call this “Spaghetti Squash”.
Serve up with your favorite sauce!

Cooked/prepared Spaghetti Squash can be frozen for extended periods of time. Reheating it is as simple as microwaving or dropping in boiling water for a bit…

Fowur-Bazillion Bean Salad

noreply@blogger.com (Cookie) — Tue, 09 Jul 2013 15:35:00 +0000

OK, maybe 4-bazillion is a slight exaggeration, but you can put a lot of items in this salad. I made this bad boy Saturday morning for a family reunion Sunday. I was headed to Nashville to the Midnight Jamboree (you can read about that little trip here on "This Gal's Fishing Adventure) and would not be able to cook nanner pudding or dumplings this time.

Marinated bean salads of any flavor/ingredient combination are awesome because they:

Are great when you need to make a covered dish ahead of time because they need to sit and marinate to be good

Honestly, they are not fit to eat unless they have at least set overnight with an occasional stir

Are colorful to serve up anywhere
Keep well
Come in many spice and herb flavor combinations

I like it fairly simple as far as the marinade (dressing) goes

Don't need the exact vegetable combination when it comes to getting the awesome flavor

I.e., raid the pantry people!
Cheap to make

Feeds a lot of folks

*Basic Recipe Ingredients:
1 each 8oz(+-) can lima beans
1 each 8ox (+-) can cut green beans
1 each 8oz (+-) can red kidney beans
1 each 8oz (+-) can bean sprouts
1 medium sweet onion, diced or sliced
1 green pepper, chopped **
2/3 cup vinegar***
1/2 cup oil****
1/4 cup sugar
1/2 teaspoon salt

In measuring cup, stir vinegar, sugar, and salt together until

Measuring Cup!!!

sugar dissolves.
Stir in oil.
Drain and rinse the canned items well.
Dump all the veggies into a plastic container with lid (sized to fit your goods).
Stir marinade again and pour over veggies.
Stir.
Seal.
Refrigerate over night. Stir when you think of it.

*Consider this:
I made mine industrial size for a family gathering. I doubled the above marinade recipe.
I added:

1 can cut sweet corn
1 can baby corn whole ears
1 can garbanzo beans
1 can green peas
1 half red bell pepper, chopped
1 half orange bell pepper, chopped
1 half yellow bell pepper, chopped

**The peppers added beautiful color. The garbanzo beans and whole baby corn ears added extra texture changes.

***Vinegar types only matter in that white vinegar does not add that brown color to the finished dish.

****Oil types are up to you. I used canola because that is what I had. Light olive oil, corn oil, or..... You choose.

My Personal Work Brunch

noreply@blogger.com (Cookie) — Fri, 05 Jul 2013 15:10:00 +0000

Thank you Trader Joe’s

I made my first trip to Trader Joe’s yesterday – and I was HOOKED!

Prices were not as bad as I expected.
The store was spacious enough.
Super clean.
Fun foods.
Cheese counter was well appointed.

So I am here at work drinking and gnoshing as I go. I am attempting to eat a little better since I hit 165 pounds. A NEW ALL TIME HIGH……….

The R.W. Knudsen Sparkling Essence Cucumber drink – won’t waste desk space again. Cucumber slices in water make it palatable. This drink is not for me.

Trader Joe’s freeze dried strawberries ROCK!

Joe’s Whole Wheat Pita Bread is good.

Joes Tomato & Basil Hummus dip is awesome!

Joe’s Thai Lime & Chili Cashews have a nice lightly salty taste with a hint of lime. By the time you swallow the first nut, you feel the sinus cavities clearing like a rolling fog of Afrin is up in the house. After you go for the second bite, the light burn sets in… But they are good.

Banana. Yum. Gone.

OOOPS! I didn't do it again..................

noreply@blogger.com (Cookie) — Fri, 05 Jul 2013 14:14:00 +0000

I am so excited! I just got a “pssst, go check my blog, I nominated you for an award”… So look at that! Reba K. Writes gave me a purdy shout-out for the Liebster Award!

First, I would like to thank the academy! Oh, wait, Reba K., I would like to thank Rebe K., my parents, my daughter, my dog, the cats of course…

The rules for the Liebster are as follows:

Link back to the blogger who nominated you (Check)

List 10 facts about yourself (Check)

Nominate up to 11 bloggers with 200 followers or less and notify them that they’ve been nominated (Check)

Ask the nominees 10 questions for them to answer on their own blog (Check)

Ein wenig über mich... (My ten things)

My favorite thing in the military was throwing hand grenades which I only got to do a few times.
I love to travel.
I miss my father so much…
I am more proud of my daughter than I could ever say.
I garden, partly for the good grub, partly in an effort to carry on what my grandparents and parents taught me.
I do love East Tennessee. I have lived in Memphis, Europe, Maryland, Pennsylvania and etc., but I came back here. We have mountains, flat lands, water, 4-wheeling, camping…. You can’t beat it – as long as you can breath…
I may never put my MBA into use as far as getting paid more, but what I learned while earning it has come in handy.
I cook, sew, draw, paint, create, sharpen knives plus I love to go to pistol range… And while my pseudonym is Cookie, I cannot bake cookies much at all. Just doesn’t work out for me.
I have been wayyy toooo close to being a crazy cat lady……..
I spent 3 years in Germany as a soldier in our army and 4 years as a helo mechanic stateside. Not a real girly thing to do...

What was your first car?
My first car was in 1987, while stationed in the military in Darmstadt West Germany (yes,

before Germany was reunited), an old used blue 4-door OpelAscona that my then husband and I called the “Opel Ocean” because it would leak into the passenger side of the car and there would be water that would slosh in waves from the front to rear floorboards. The day I got out of the hospital with my daughter, who was 4 days old, the car was rear-ended when my husband stopped for a Straßenbahn. We kept the car long enough to PCS out back to the states and then sold it to a junk yard… TRUE STORY>>>>>>>>>>>>>>>>>!!!

Tell me about your first kiss?
Ha! Do not remember. At all…..

Favorite Song?

Strangely enough, there is a tie between
Rammstein’s “Sonne”
-and-
Bill Monroe’s "Walk Softly on this Heart of Mine".

What is your favorite thing about blogging?

I like cooking. I used to be a creative sort and lost it while trying to survive. Blogging allows me to chronicle life events that entertain me, share recipes and etc. without investing tons of money…

If you could make one celebrity disappear, who would it be and why?

Kris Jenner – because if she weren’t here, maybe I would not have to hear about the Kardashians – over and over and …… The End.

Would you rather get a dream vacation to anywhere for two weeks or spend one week with any one person in the world at home?

I would take one week with my Dad.

Twitter or Instagram?

I have both. I use Instagram more. But I do like Twitter ok.

What was your worst hair mistake?

A curl enhancing haircut, called Ouidad, that cost $150, and all it did was THIN my hair out and make it stringy. It took 2+ years to grow out… The hair Products are great however. ExPeNsIvE but great!!!

Favorite shoes to wear?

My white Chuck Taylors

Best cure for a hangover?

Don’t get one. Do I follow this advice? Eh…………….. Well………….

For my nominee, here are your 10 questions:

What is your favorite body part, and why?

What is your favorite quote, and why?

What sounds do you love?

If you could spend a day with one person of your choosing, who would it be and why?

If you could stay a particular age forever, what would that age be?

What is your favorite movie?

If you had an hour of free time, what would you fill it with?

Chocolate or vanilla?

You favorite song?

If you could visit anywhere, where would it be?

I nominate – tadaaaaaa!!! The Loerzels at Rock the Kasbah

I enjoy reading her goods!

Garden Time in Tennessee

noreply@blogger.com (Cookie) — Mon, 01 Jul 2013 17:32:00 +0000

I had trouble deciding whether to post here or on "This Gal's Fishing Adventure)

Tomato

So for the last few years I have been gardening in small raised garden beds.

The typical haul includes:

Tomatoes

Cucumbers and squash

German Queen

Better, meatier tastier mater!
Will cross with other plants

Beefsteak
Cherry

Peppers

Jalapeño
Sweet bell
Banana

Basil

Purple
Greek

Hardier and woodier than the more fragile varieties

Sweet

Flat leaf parsley

Bell pepper
Cucumbers

I lost 2 of the 8 plants

This year I have added:

Chives
Cilantro

I had to replant this

Garlic

The bulbs stank so instead of tossing, I planted

Onion
Spinach

Tossed seeds under large tomato plants and around back of house in semi-shade cool area

Marigolds

Because they help keep insects away

Spaghetti squash

Used this to replace 2 cucumber plants

Potatoes

I had potatoes going bad so I planted

I attempted to honor the companion planting concept by researching what plants work together in gardens and what plants are detrimental to one another. I planted basil in the shade of the tomato plants (that are 6 feet tall). Interspersed chives in the dead spaces.

Last year I ate too many tomatoes and got sick enough to miss work, twice, before I realized what I was doing. Apparently they are high in acid and hard on an old gal’s tumtum.

I typically share my bounty with anyone who wants to chow on fresh fresh fresh goodies!!!!!!!!!

Purple basil

Getting ready to pull green tomatoes for frying!

I am already gathering a bounty of cucumbers!

Comfort Foodz: Sophisticated Red-Neck Breakfast

noreply@blogger.com (Cookie) — Mon, 24 Jun 2013 00:23:00 +0000

I drug my hungry arse up out of the bed this morning - after going to bed Early last night! This week has been busy and tiring....

The plan was to go to the Big Kahuna Wing Festival - and you can read a short description on how that went for me - on "This Gal's Fishing Adventure." I was drag'n-round the kitchen like a zombie-apocalypse-non-survivor in tattered shorts and over-sized t-shirt from a strip club (do not ask what I did to get that shirt), foraging for food when I found bologna (in-date no less), and 2 fancy cheeses (not molded) buried in the fridge! Sometimes it pays to go spelunking in the fridge...

My sophisticated red-neck breakfast was served up on a paper-towel and carried on top of the iPad Mini to the couch where I ate all by myself!

In detail I had:

Good old Oscar Mayer ($2.99)

Cablanca Goat Gouda ($15.99 per pound)

100% goat milk
Semi-firm
Delicate citrus flavor

Maple Leaf Wisconsin Farmers Cooperative Smoked Gouda ($7.99 per pound)

Milk, salt, vegetable rennet
Firm
Light smoky bacon flavor

Life is good y'all!

Southwest Breakfast Strata

noreply@blogger.com (Cookie) — Fri, 21 Jun 2013 16:14:00 +0000

Let's talk easy breakfast y'all!

So my boss/friend asked me to make some breakfast casseroles for a couple of gatherings. I did not have any recipes so she pulled a few and I ran with them. One turned out particularly good and popular. The boss/friend found the original Southwest Strata recipe on the Jimmy Dean Sausage website. I could not leave well enough alone.

What the hell is a "Strata"? Well, that is the plural form of "Stratum". Latin for layer. What does this mean to us? We are LAYERING ingredients.

OK - sounded good anyway...

Southwest Sausage Strata (4-6 servings)

4 corn tortillas (for 6" square pan)
1 LB Ground Hot Sausage (Fried up)
4 Eggs
1/2 Cup Milk
1/2 Teaspoon Ground Cumin
1 Cup Shredded Mexican Cheese Blend (divided into 1/2 cup portions)
OPTIONAL - Chopped green onion and chopped up tomato

Large Southwest Sausage Strata (8-12 servings)

8 corn tortillas (for 9"x11"+-ish rectangular pan)
2 LB Ground Hot Sausage (Fried up)
8 Eggs
1 Cup Milk
1 Teaspoon Ground Cumin
2 Cup Shredded Mexican Cheese Blend (divided into 1 cup portions)
OPTIONAL - Chopped green onion and chopped up tomato

Directions

Preheat oven to 350F degrees

Overlap...
Grease pan with Crisco, Pam, or etc.
Arrange tortillas in pan
Sprinkle the first portion of cheese over the tortilla layer
Sprinkle the cooked sausage crumbles over top of the cheese layer

This holds the cheese down so it doesn't get moved around or float up when the egg mixture is poured in

Break eggs into container
Add the cumin and milk
Beat together
Pour "evenly" over sausage crumbles
Bake

Place in preheated oven and bake 30 minutes for small version and 35 for large version (or until knife inserted in center comes out clean). Top with remaining portion of shredded cheese and heat until it melts. Let stand for 5 minutes before cutting into squares for serving.
Top with the tomato and onion if desired.

Notes:

Choose the 'hot' level of your sausage per your (or even your guests') liking
The green onions and tomatoes really do add to the visual and taste of this dish - Add!
Serve with your choice of SALSA or Pico de Gallo! Really, it adds. Choose your heat level and flavor - or a smorgasbord of flavors! (I chose Pace Fire Roasted Tomato & Corn, Pace Mild Chunky , & Kroger's Private Selection Peach &Mango Salsa (mild)
Consider serving with sour cream and/or guacamole
This recipe was a BIG hit!

My plate at work today...

Comfort Foodz: A Sunday Night

noreply@blogger.com (Cookie) — Wed, 19 Jun 2013 00:30:00 +0000

Comfort food.

What more do I need to say?

The other night I served up:

Yes, this old pie tin has a
history and a story...

Canned shelly (bean only, no green) home-grown pink half-runner beans, also known as pink-half-runners and favorited by southern Appalachian folks in the know
Super thick slices of sweet yellow onions that you can sink your teeth into
Plain white cornbread
Pork tenderloin sliced, floured and fried.

I simply heated the beans that came from the family farm. I added NOTHING for nothing was necessary. My mother grew and canned them, with a little help from my brother, myself, and my ex husband.

I baked my mother's cornbread recipe. Self-rising white cornmeal, bacon grease (staple in my kitchen), and sweet milk. I'll post this recipe soon (if it isn't already in here somewhere).

The pork tenderloin was on sale at Kroger for $1.99 a pound. Instead of cooking pork chops, I did the following:

Rinsed
Sliced the 3.5 pound tenderloin into about 15 fairly tick slices
Brined them until ready to cook about 5 at a time
Pulled one slice out of the brine at a time, dripping wet
Flopped that puppy down in an old pie plate filled with flour
Added a little fresh ground black pepper and Penzey's Northwoods Spice to one side and flipped to coat with flour.
Dropped the meat into the hot canola oil in a preheated fry-pan on medium to medium-high heat (5 at a time) and turned after about 8 minutes.

I'm a little fuzzy on how long to cook pork. But, I know I do not leave Any PinK meat so I did a total of 15-20 minutes per slice. While I'll eat rare beef, I like my pork and cooked "over-done".