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Foodblog: Smithy - Notes from the land of Cheap Refrigeration


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#151 Smithy

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Posted 18 January 2014 - 09:15 PM

Nancy, thank you for a lovely and fun blog!

I'm very glad you enjoyed it! Thanks for reading along!

That's a good opening to note that I'll be wrapping this up sometime tomorrow, Sunday...probably right after my darling demonstrates his cooking style. Before I sign off, are there any other questions or comments? Have I left something unaddressed...other than the dog and the remaining cat :-) ?

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown


#152 gfweb

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Posted 18 January 2014 - 09:32 PM

I move for another week.

Can I get a second?


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#153 Smithy

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Posted 18 January 2014 - 10:18 PM

Tonight was the annual airport Christmas party. "But wait," you may say, "Christmas is over!" Yes, but we do love celebrations and there are only so many weekends in December, and with many families busy with multiple careers, some organizations have opted to have their parties in January instead. Frankly, it may also be a way to help fend off the post-holiday slump, when the days are short and nights are dark and all is cold. It's still a couple of weeks to Groundhog Day, that halfway point between the winter solstice and the spring equinox, and while the light is visibly gaining ground it's still a slow process.

The party was catered at Blackwoods Grill and Bar, a local restaurant chain of 3 that specializes in wood-fired meats and very nice pastas. The buffet line included green salad, green beans, fresh hot rolls, mashed garlic potatoes (with skin on), Swedish meatballs, crusty parmesan chicken, prime rib with a pepper sauce. I missed out on dessert but it looked like cheesecakes of some sort. I snapped a few surreptitious phone photos, but they'd be an insult to the quality of the meal.

My darling won a door prize. I shall enjoy it.
IMG_20140118_223414.jpg
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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown


#154 Quiltguy

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Posted 18 January 2014 - 10:19 PM

I move for another week.

Can I get a second?

What?? it's been a week already???

 

Thanks for the glimpse into your world,it's been fun, far too short though....

 

 

 

Edited for spelling


Edited by Quiltguy, 18 January 2014 - 10:20 PM.

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#155 djyee100

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Posted 18 January 2014 - 11:13 PM

Loved the pix of your kitchen and kitties, the stores and supermarkets. I enjoyed this blog so much. Thanks!


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#156 Anna N

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Posted 19 January 2014 - 04:16 AM

Many thanks for an interesting week.
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Anna Nielsen aka "Anna N"

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#157 annabelle

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Posted 19 January 2014 - 06:47 AM

Thank you for having us over, Smithy! 


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#158 rotuts

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Posted 19 January 2014 - 07:13 AM

LaBrea is not over salted, after all its not from McDonalds, it just has more salt.

 

all breads in the above "test" were high quality local bakeries  and sour-dough  

 

after all  its was CA.



#159 andiesenji

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Posted 19 January 2014 - 07:34 AM

Teaser from the Friday shopping expedition:

 

attachicon.gifBlue Heron Custard 1.jpgattachicon.gifDKC Purchases 1.jpg

 

Has anyone else played with those Kochblume spill stoppers?  They're wizard!

Yes.  I have a bright red one and it has done super duty in some things that tend to boil over easily.  I was not convinced it would work as advertised but so far has done the job perfectly.  And it fits the one pan that no longer has a lid - glass - broken when I clipped an edge on the raised grate on the stove top.

 

I have so enjoyed your blog.  Thanks so much for sharing a week of your life with us.


Edited by andiesenji, 19 January 2014 - 07:49 AM.

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#160 MelissaH

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Posted 19 January 2014 - 09:04 AM

You've given me a great view of a city I only visited for a couple of days in March of 2007. There's so much more to it than we were able to see. Thank you!


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#161 Dejah

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Posted 19 January 2014 - 11:45 AM

Thanks for a great week, Smithy!

You've given me a couple of new recipes to try out. Tonight, we are having the Citrus Marinated Roast Chicken with my addition of Kaffir lime leaves;-). It's now enjoying the marinade in the fridge.  :smile:


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#162 Smithy

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Posted 19 January 2014 - 12:21 PM

I think that as a final note it's only fair to let my darling show off his culinary style.  I noted above that he does 1 - 2 meals per week; once in a while he does 3 of our meals, but only if he has leftovers upon which to rely.  We eat well regardless of who cooks; it's just that I like to putz around in the kitchen and he doesn't.  Tonight's meal will be pork roast with potatoes and sauerkraut, done in the crockpot.  
 
The prep is already done:
The Prep.jpg
 
He's put a lily pad on the crockpot
 
Ready for nukin1.jpg  Ready for nuking.jpg
 
and put the whole assembly into the microwave for, oh, long enough to get the potatoes started.
 
Into the microwave.jpg
 
After that step, this pork roast
Pork 1.jpg
 
will be seasoned and put atop the potatoes; the crockpot will be turned on (high for long enough to heat the assembly, but low after an hour or two) and left until the pork is nearly done.  Then the sauerkraut will be added to allow at least an hour's worth of melding.  There will be one cooking vessel - two if you count the lid - and our plates, flatware and glasses to wash tonight.  He insists that I tell you that if he were eating alone he'd eat it directly from the crock. :rolleyes:   I married Mr. Simplicity.   :laugh:
 
Thanks so much for coming along with me this week, and for all the great compliments, comments and questions!  I had a lot of fun doing this, thanks to all of you. 
 
Cheers!
Orange juice.jpg
 
 
 
 

Edited by Smithy, 19 January 2014 - 12:33 PM.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown


#163 Porthos

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Posted 19 January 2014 - 12:36 PM

You have given us a fun and informative look into your kitchen and life. I have sincerely appreciated it.


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#164 heidih

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Posted 19 January 2014 - 02:27 PM

Thank you for the great week Smithy. I have been "sauerkraut inspired" ! 


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