Smithy

I'm no confectioner, but as a customer I wouldn't be inclined to buy them.

How I wish I had a campfire ring here! But no, the burnables all go into the trash. That will change soon, I hope. The mobile repair folks came today and jury-rigged a repair that I hope will get me through the season, or at least to a dealer with more pleasant weather. I may be able to move on tomorrow. With that in mind, I had what I hope is my last Hardee's breakfast for a while. Well, except maybe for tomorrow. (To be fair: I'm a little afraid of growing too fond of them. Their food isn't half bad, but it's no longer what I'm used to eating, and I don't think I should get used to it again.) I had made it in time for breakfast, so I treated myself to a sausage, egg and cheese biscuit, accompanied by their hash rounds or hash browns or whatever they call them. Potato thingies. I couldn't figure out why the biscuit was fracturing in such a funny way. Was it 2 biscuits? When I turned it over, I realized the fun.... We're coming up on St. Valentine's Day! Much, much later in the day I made what I hope will be my last trip to town, at least for this visit. I needed more half-and-half, and body cleansing tissues (what my darling used to call "baby wipes" and didn't that cause confusion in Egypt!) and I had some hardware I wanted to buy. The hardware was a bust. But this time, I actually used my phone to show you the barest hint of what a "Lunds & Byerlys" grocery store is like. As far as I know it's exclusive to Minnesota, focused much more near the Twin Cities than to where I live, and the highest of the high-end grocery stores in this state. I knew I'd be in trouble if I went in. But it was the closest. That's my story, and I'm sticking to it. This greeted me at the door: Sorry for the fuzzy photos, and I forgot to get the price on the mushrooms. But the ribeye steaks shown here and the sirloin steaks in another part of that display were "30% off!" ...from $39/pound. Yikes. They did look good, but I wasn't tempted. Their deli counter, both hot and cold offerings, was lovely. (Those gloved hands were dishing up my dinner.) I bought a Greek salad. What does "shakeable bowl!" mean? I'll find out tomorrow. There were soups I didn't buy and loads of cheeses -- this is half, or less, of their offerings: ...and plenty of produce I didn't need. This doesn't even scratch the surface, sorry. At this point I was wondering where the heck the half-and-half was. Not in either of these display cases! I found it, and found myself mentally yelling "lemme outta here!" as I wandered, lost, along endless aisles. I did pick up some crackers. It took a while to find the ones I wanted. Back home, really quite hangry by now, I tucked into the Mediterranean cucumber salad I'd bought there. Delicious stuff. The dressing is a tart, but not too tart, vinaigrette. I kept thinking it needed something more substantial, so I wandered across the way where I needed to pay my camping fee anyway. They have these things called "tornados" that I've been wondering about. They look like tortillas wrapped around hot dogs, and they seem to be cooked like the hot dogs in these roller displays, where the cylinders rotate over heat and gradually move to the "cooked" area. They advertise the filling as "steak and cheese", "pepperoni and cheese", "Southwestern chicken," and so on. I decided to try a couple. I didn't take a picture of the intact product (what can you do with a cooked, breaded cylinder?) but after trying a bite of two of them, I opened the contents of one: Meh. Didn't finish it. Went back to the cucumber salad and finished it off. At least now my curiosity is satisfied!

I'm afraid the paper plates and plastic cutlery (if I find some) will continue until I can dewinterize the trailer and put water in the tanks. That will require warmer weather, but I can't get there until the Princessmobile is ready to start traveling again. And yes, I'm getting tired of it! I was supposed to be in those warmer climes by now!

The article does mention the tradition of the crab (or crawfish) boil as a launching point, but this is apparently waaaaay past that. Pasta, really? Or even a big bucket of fried chicken, although I'll admit it could look like it had started that way once my darling and I were done with a bucket. I think I'd draw the line at anything that requires cutlery. Good idea, @Maison Rustique, about being otherwise busy. 🙂

I made another, shorter trip to town and was less overwhelmed but still disinclined to take pictures. Part of that is because I was driving when I saw the most interesting things: a restaurant named "Canaan Thai" and specifying Thai cuisine; many huge grocery stores; a small grocer whose name I didn't catch but that stated "we have camel and goat meat" on the side of the building. Lots of Mexican joints, pizzerias, and so on that I'm used to seeing, but also plenty of offerings from cuisines we wouldn't see in Duluth. I think this town has a broader ethnic mix than Duluth does. In addition, I was near the local university and that always broadens the variety of cuisines. I'm sure I could feast inexpensively and well here. Before that trip I enjoyed (really, I did) a bacon cheeseburger for brunch at Hardee's when I discovered I'd come in too late for breakfast. Too bad, but this was good and plenty filling: I savored it as I allowed my hair to finish drying after a marvelous shower in this truck stop's facilities. Clean, spacious, plenty of hot water and plenty of pressure. They provide the towels. Lovely. Truck stops have come a very long way since my first experiences with them. Just now I finished dinner, selected from refrigerator contents loaded from the home refrigerator: ham, potatoes, and roasted vegetables. The potatoes got a dollop of butter after microwaving; both the potatoes and the vegetables got a slathering of that wonderful House Dressing I've been rabbiting on about. Kono wine in the stemware. I decided tonight that I'm going to do dishes, in as water-sparing a way as possible, but I'm tired of stinting on tableware in the name of a winterized trailer. So stemware it is. Tomorrow I hope to hear from the mobile mechanic. Even better, tomorrow I hope the mobile mechanic can send me on my way with a fully operable Princessmobile.

File this under the "strange but not important, I hope" heading. In today's U.S. version of The Guardian they have an article about "dump dinners". No, it isn't the sort of dinner where you throw everything into the slow cooker or casserole dish and cook it. Nor is it the dump cake where you throw everything into the cake pan and bake. Nope. If this article is to be believed, there is now a TikTok fad in which people cover the table with foil and throw all the food onto it. No bowls or plates or flatware. And of course they film and post it. Here's the article, which may or may not be unlocked: The dump dinner: spaghetti is now being served straight on to the table – but why? https://www.theguardian.com/food/2026/feb/03/dump-dinner-spaghetti-served-straight-onto-table-why?CMP=share_btn_url Has anyone else heard of this? I don't have (or want) a TikTok account or the recent US version, so I'm not in a position to confirm it. Maybe it's an outrageous canard.

Hello, @aliiaashan - do you cook for yourself only, or for family and/or friends? What are some of your favorite cuisines? This is a good place to look for information about new cuisines, share information about your own cuisine, and make culinary friends. Come on in, look around, and enjoy getting to know the place! If you have any questions about how the forums work, or where to post, feel free to use the PM (Personal Message) system to ask a host. We also have Help files here.

@Jacksoup, I wish I'd known about dehydrating the Meyers and preserving them that way, back when I had ready access to them! If I ever get another glut of them I'll try it.

Without having tried it myself, my guess is that if you toast some and store them unground, you'll be able to keep them in pretty good condition for at least a week...maybe 2 weeks? A month? From what I've read, the degradation in flavor begins when the peppercorn is broken apart, i.e. ground. A good way to test your own tolerance for flavor degradation would be to devise a flavor comparison, if you have the equipment to do it. Toast some peppercorns and store them in one grinder for, say, a week; toast another set and grind them the day of the test. See if you can tell the difference. Keep working at that until you reach the level of perfection vs. convenience that works for you.

That looks delicious, and I love tabbouli! You mentioned mint and parsley, but do you not include cilantro? My recipes call for equal amounts of parsley and cilantro, with a bit of mint. Not that it matters: I've been taken to task here for the relative amount of bulgur, so I'm certainly no expert. 🙂 More to the point: what sort of dressing do you put on the tabbouli? Oh, and...did you make those spring rolls, or buy them prepared?

As I mentioned a couple of posts ago, I went into town for a few supplies. I'm sorry: I was overwhelmed by the first place I visited, the nearest Fleet Farm. This place is huge. It has massive areas of hunting supplies, pet and livestock supplies, gardening supplies, machinery, automotive supplies, clothing (work and casual), assorted hardware, barbecue equipment, snack food of types I generally avoid. I was looking for a propane tank heater to try for better performance in these cold temperatures. I'll tell you in the morning whether it helped, if I can tell. The strange thing is, I walked in and thought "WOW! I could spend hours in this store wandering and having fun! WOW! I need to take a lot of pictures and share them around!" About 15 minutes later I was thinking "WOW! I've spent hours in this store wandering and I'm exhausted! Lemme outta here!" So, no photos. They do have a lot of culinary equipment, but I can't show it to you. I had the same experience a few miles later, when I'd grabbed more salad mix from a mega-mall masquerading as a grocery store and only then realized that the wine I was after was in a different building altogether. Sorry, no photos here either. I did get more bottles of the Kono Sauvignon Blanc that's my current favorite. By the time I got home, unpacked everything, installed the new equipment, and did other routine chores, I was hangry. I'm very grateful to my best friends at home, whom I've mentioned before, for many reasons including helping get the Princessmobile unstuck and loading the refrigerator. Tonight an additional reason was the dinner they'd packed for me from the remains of a dinner we'd shared 2 nights before I left. Slices of pork roast from their latest locally-raised happy pig. Cauliflower from their garden, steamed, with cheese over the top. Persian rice, complete with raisins. I didn't get any of the tahdig, but I'm not complaining. I am very grateful for these friends, for many reasons, but tonight I'm especially grateful that they packed this Care Package for me.

Now that it's the work week and shops are open, I called around to see if I could find someone to come deal with my mechanical issue sooner than Wednesday. I could, but the place is so far away that the callout fee would exceed the camping fees for here for another couple of nights. Looks like I'm staying here. Later today I'll head into town for a few supplies. Maybe there will be something worth showing you. Brunch today was a reheated potato salad using one or more of Samin Nosrat's dressings. I say "one or more" because I can't remember and couldn't tell whether the original was the House Dressing discussed above or her Creamy Sesame Ginger recipe. I do know that after I heated the salad, added feta cheese sprinkles and a hard-boiled egg and heated more, it needed more dressing. I used the Creamy Sesame Ginger dressing. Here's a gift link to that recipe in the NYT. I like it, though not as well as the House Dressing. I'm glad I didn't make a double batch. Samin Nosrat's Creamy Sesame Ginger Dressing. Maybe I'll like it better if I ever get around to making the slaw I'd intended.

Thanks for that. @blue_dolphin has posted links to it in other topics also, but it's nice to see it again here. For those who don't have a NYTimes subscription, here's an unlocked link to that recipe.

Despite being "stuck" here I put a lot of time to good use. It is the first of the month, and traditionally the time to pay bills. I did. I took care of other business. I walked, and walked, and got my boots wet in the snow because I DIDN'T COME PREPARED FOR SNOW -- I was supposed to have left that all behind by now! Woe is me, poor me -- but again, things could be much, much worse. Midday meal -- was it a late lunch of the first half of dinner? -- came from the Hardee's attached to this truck stop. The basic Starburger: meat patty, cheese, onion, tomato, lettuce, mayonnaise, extra pickles and no ketchup, at my request. Hardly gourmet fare, but better than it looks here. I scrounged around and found a packet of cocoa mix in late afternoon, when I was getting cold, and loaded a freeze-dried ice cream ball from a friend into it. Pretty good. I forgot to take a picture, but the sugar helped my hunger and fatigue. I'll post a photo of one in action later, I promise. Final day's dinner -- if I show you every salad I eat in the next few weeks it will look a lot llke this, so I won't bore you with repetitions. I really, really like the House Salad Dressing from Samin Nosrat's Good Things (eG-friendly Amazon.com link) (Kindle version on sale right now!). I'm glad I made a large batch!

Do you have a ruler, so you can measure the hole diameter? If so, and if you have access to the shops I mentioned or associated supply shops nearby, you might be able to get what you need without buying a huge pack.

I have to admit, the vent holes don't bother me. Why don't you like them? Given the number of toothpicks you have in there, I bet you could find a small rubber or cork stopper to fit in there. At least, you could in the USA but I don't know your shopping situation. Could you improvise a stopper with crumpled aluminum foil? It would probably collect water, especially during the washing-up, but it wouldn't stab su esposo, el pobrecito. Depending on the diameter, one place to look for stoppers might be in an auto shop or machine shop if there's one nearby. Tubes with liquid (brake fluid, for example) are often stopped with small stoppers when the connection is opened for some work, to keep the contents from dribbling out.

I have yet to try deboning an entire chicken (with or without the legs) while keep it intact! My best friend, a physician, says she looked at the procedure and said "oh, this is easy" and spouted some surgical knowledge of hers. Someday maybe I'll try it. Yours looks wonderful.

Thank you for your encouraging words and St. Christopher support! I can share a few things right now, both good news and bad news. The good news is, it's warmed up. Why, it's 23F at the nearby airport this hour! The bad news is, when it warmed up it started snowing. Not a lot, but enough that the plows are out on the highway and in the parking lots. I'd really hoped to be out of this by now! In other news, I had looked all over during the packing process to find my list of things I wanted to be sure to bring this year. I couldn't find it. I reconstructed it to the best of my ability from memory. This morning I found it...here in the trailer, a very logical location but quite forgotten since the Princessmobile had been at the dealer's for repairs and upgrades until last November. Well, I didn't do badly from memory. I knew I wanted the small (3 qt) Instant Pot, the small hand mixer, and maybe the toaster, but I couldn't find them. I know which building they're in at home, but the contents have been rearranged and I couldn't find the right boxes. Apparently buried under other boxes. I decided to leave the panini press behind again this year, though I knew exactly where it was in the kitchen because I've been using it a lot. Will I regret it? I don't know. I did buy a reversible griddle (one side flat, one side ridged) and donate the ridged skillet. I kept the flat cast iron skillet (family heirloom) and it's here in the Princessmobile.

Eventually I plan to be at our old boondocking spot in southern California, or in nearby Yuma. I plan to be in the L.A. Basin on May 1 for a celebration, and that's my only firm date. I had hoped to be in Arizona by next weekend, but the mechanical issues have put the kibosh on that. On the one hand I'm disappointed to be stuck. On the other hand there are worse places to be stuck. I have power, propane and food all readily available, and if need be (or boredom strikes) I can disconnect the trailer and drive the pickup to town, which isn't far. Here's breakfast. In the foreground, the other half of the chicken/bacon/ranch wrap i bought for dinner last night. In the middle ground, coffee in a photo cup I'll tell you about sometime, and the sad amaryllis that really, truly did not like being frozen yesterday morning. In the sink is the small pot I use to collect water for rinsing things (and then the water can go outside onto the ground).

That's interesting information about the sugar:flour ratio affecting yeast. Without having read anything about it before, I'd have assumed that the yeasts would love having extra sugar! I suppose the issue is that there has to be enough flour to provide the gluten, else the carbon dioxide produced by the yeasts simply escapes to the atmosphere. Does that sound right? Also, I'd never heard about cinnamon being a yeast inhibitor. That's good to know. Finally: you say this tasted good though the recipe itself was a failure. Was the flavor good enough that you might try tweaking the recipe? It could be an interesting experiment.

Grr. If by "underway" you mean "gone from home", yes. If by "underway" you mean "making solid progress" then the answer is different. I left on Thursday, Jan 29, so I could attend a precision trailer driving course the following day in St. Cloud, MN, a couple of hours' drive from home. The course was yesterday. I'm now only about a 30 minute drive from the course, and spending another night here due to *GRRR* mechanical failures. At least I have shore power, and I'm grateful for that. This trailer is really not built for subzero camping, despite its adverts. Propane does not like to vaporize at 20F below, nor even 10F below. It is Not Fun to awaken to frost on the floor and ice on the animals' water bowls, knowing that the propane tanks are probably still half full but have to be changed anyway. So...I've discovered that my darling's preference of fast food from the service stations is defensible after all, because the last thing I want to do is fire up the oven and dirty up dishes when there's no water in the Princessmobile. The trailer was winterized* last fall, and I want to be sparing of what goes down the drains from the water bottles I packed. That means I need to minimize dirty dishes. So far on my travels I've been through a bucket of fried chicken from my favorite grocery chain back home -- an indulgence before leaving! -- and a couple of green salads on paper plates, with salad dressing from Samin Nosrat's Good Things cookbook. I've eaten half a Ranch Chicken wrap (the other half for tomorrow, probably) and a sausage and egg biscuit from the truck stop where I'm parked. A "breakfast sandwich" of dubious lineage yesterday morning, along with some nondescript potato twinkies (not their name) that even the dog wouldn't eat. Can't think what else there's been. It isn't that I don't have choices. My freezer is well packed with frozen ready-to-heat-and-eat dinners, both from Trader Joe's and from my own cookery. The refrigerator compartment is stuffed with remains of my last few weeks' cooking frenzies, as well as an amazing collection of condiments. I have my best local friends to thank for this. They volunteered, more than once, to help me load the trailer and get it ready to go. When I realized that I'd need help getting it pried loose from the ice and snow outside my house, and that time was short on the remaining "normal" packing, I took them up on the offer. While Mr. helped me with snow and ice removal, and anchoring things down in the pickup bed, Mrs. moved everything from the house refrigerator to the Princessmobile's refrigerator. And I do mean everything. I'm pretty sure there are 2 bottles of fish sauce in there, for example. She also cleaned the house refrigerator. These are true friends! (Confession: I returned a 1 L jar of homemade sauerkraut after she left. That stuff is old, and I still haven't tried it, and I decided to worry about it after I get back home.) I haven't bothered taking photos of the fast food I've purchased so far, but there will be other opportunities, perhaps more than I'd like. In the meantime, here's what I'm drinking tonight, celebrating Shore Power and Heat!! *For those who don't know, "winterizing" a trailer means draining all its tanks and water lines, and running a nontoxic RV-safe antifreeze through the system. That way, no ice should develop to damage water lines or fittings. But you can't flush out and replace it until you're above freezing temperatures.

@gulfporter, it was Seghesio that turned me on to just how lovely a Zinfandel can be. I've learned since then that there are other excellent Zins, but Seghesio was my first...and most of us know how fondly we remember our firsts. 🙂

That is a beautiful and delicious-looking dish, and thank you for the history (confirmed and speculative)! The egg yolk is such a deep orange I have to ask whether that was a special egg, special photography, or a bit of both? Thank you also for including the photo of the original cookbook's recipe page. What fun!

Welcome! All the other categories are at least familiar to me although I know that each covers quite a bit of ground. This grouping, however, is quite unfamiliar to me. Can you describe it/them a bit? And how did you arrive there?

I made a huge batch of her House Dressing and used some, stashed the rest in a quart jar and started traveling. If you look closely you can see that even after shaking it isn't entirely well mixed. Maybe it was well mixed when I first went after it with a blender, but there's too much water under the bridge since then for me to remember that far back. You know what? It doesn't matter. It's still delicious. I didn't take a picture of tonight's dinner salad, but even with obvious oiliness it was all good. (Note: use good oil.)