Smithy

That is a wonderful and touching obituary. I especially love the last paragraph recommending a meal in his honor, with family and/or friends. Thank you, Shelby, for the link.

Yes to more oomph. I don't remember any funk. Neither my sister nor I is especially fond of stinky cheeses, and we didn't notice a resemblance. I was disappointed the year our local chicken-raiser decided to stop raising ducks and selling their eggs. He said the ducks were so aggressive that they drove the poor chickens to distraction and hurt the hens' laying ability. He said he was never so happy to slaughter livestock as when he finished those ducks! But I was disappointed not to have access to the eggs any more.

David, thanks for reviving this topic. Somehow I missed it the first time around. The timing is especially interesting because I'm taking a cooking class (on Craftsy / Bluprint) on Northern Italian cookery. One of his dishes is frico (fricò, if you mind your diacriticals) and it is remarkably like your Pommes de Terre Macaire. They have slightly different ingredients (other than the potatoes, of course) but are enough like in technique and result that I feel like I'm getting a nudge from the Universe. I must make one, or the other, or both, soon!

I had access to duck eggs at a farmers' market for a few summers. I enjoyed using them for omelettes and probably quiches. It's been 6 years since the last time, so I probably can't remember everything I did with them. My sister and I enjoyed their extra richness and size.

That aspect of induction cookery never occurred to me before now!

That's all a good perspective. I'm used to places that aren't quite so isolated. You were a bit high on your guess about the gift box, so you're clearly more realistic about prices in isolation that I! I was shocked to see their original price of $48 plus tax for that box, but with the discount and tax I paid about $15 for it and thought that was an excellent deal. So far the crackers and elk sausage are great. We haven't tried the rest of it yet.

We rarely have power failures that last more than a few hours, but they do happen. The last time we had a several-day outage it was in high summer. Fortunately, the Princessmobile's generator could be used to run the refrigerators and freezers in the house and garage. A generator is an excellent security blanket.

I made egg bites a couple of times this summer using guidance from Anova's Sous Vide Egg Bites article and links. They were delicious: a major hit in our household! Only problem with them was that we ate them too quickly to have any left for work the following week. I guess I needed to make bigger batches.

You're pretty close on the fruit. I think it was $5.00 or 5.50 per clamshell. We wouldn't have paid that at home, but it was Christmas.

Our generator is on its way back to us. I have time to take us back to Death Valley. The day after Christmas, the weather turned beautiful. It was cool the whole time we stayed - too cool to want to sit outside in deck chairs, for instance - but not uncomfortably cold for tent campers. There were a few blustery days and nights when I was glad not to be trying to anchor down a tent or trying to sleep with all the noise! Still, the days were sunny and the nights clear. I've been writing on a yearly basis about the facilities at Furnace Creek, in Death Valley, and the major renovations under way. The original "Furnace Creek Ranch" resort, built to be family-friendly and relatively low-cost, was built along western / wooden / ranch house lines and had a decidedly rustic feel to it. Three years ago the facilities were torn down to make way for the new, Mediterranean-style, Ranch at Death Valley. This year the old cabins had been torn down and construction had begun for their replacements. The restaurants and gift shop have been up and running for over a year. I wrote in fair detail and included pictures in this post last year, showing what I could of the before-and-after, so I won't repeat it. The gift store / grocery store has gone considerably upscale from its humble predecessor. There is a broader selection of jewelry, basketry, clothes, books, children's toys and various doodads than there used to be, all intended to separate the tourists from their money and, one hopes, give happy memories along the way. I picked up some jewelry but for once couldn't find any cookbooks that I wanted to buy. The grocery store was the astonishing part. There's a wide selection of beer, both local microbrews and more mainstream stuff. There's some wine. There's also coffee, tea, milk (dairy, soy, almond) and cheese. There are dried foods in packages. There are now full-blown microwaveable meals. There are deli meats in packages. There are prepared sandwiches to take with you, and hard-boiled eggs, and fruit, and salads. I went one day to check out their stock of fruit. I remembered seeing some sad bananas and the inescapable Red Delicious apples. Did they have anything else? They did. I couldn't bring myself to touch the peppers (already going off) or the avocados (ditto, and from Mexico) but I was really after fruit to supplement our typical breakfast fruit salad. We hadn't bought enough before leaving the Yuma area, and it might not have lasted anyway. So...how much do you think a basket of berries cost? How much do you think I paid for a basket of blueberries and one of raspberries (8 oz. each)? Prices weren't terribly surprising to me. This is an out-of-the-way place; there are transportation costs to be considered, and since it's an upscale resort you can expect prices to be inflated anyway. The irony, to me, is that this National Park (perhaps like all National Parks) stresses conservation and environmental protection. Take a look again at the stock, and how it's packaged. While you're guessing at prices, here's another one: a gift box of Hunter's Reserve sausage (elk and pork, and venison and pork), spreadable cheeses, crackers and 2 mustards. It was a beautiful box. I bought one and thought it a decent deal at 25% of its original price. It's pretty good stuff, too. Got any guesses about how much they wanted for it in the first place?

I find that's key for us as well, and the "stuff will always come on sale" comment is one I need to take more to heart. In our case we add things that we can't get just anywhere, as we pass through an area...but hoarding them is still no good! I went back to the beginning of this topic and noted it's been going for over 2 years now! Those of you losing hope might want to look back at the initial premise: reach in and grab something. Anything. Then cook it. For those whose freezers resemble mine, that might mean making a meal of puff pastry or of frozen mole sauce, but it would be progress. Hmm. How would nachos made with seasoned burger and molé (the sauce, not the animal) come out, do you think?

@CantCookStillTry, I'm laughing because of your "Moe" comment, but I'm very impressed with the product! How old are the youngest? Will their school chums be impressed, or will they laugh because the boys' lunches are so different from everyone else's? Most importantly, what do the boys think about the meals?

Tonight's dinner was worthy of the freezer challenge topic. Chicken thighs, oven-dried tomatoes in oil, and chicken broth all came out of the freezer. If I'd thought of it I could have added ginger from the freezer; next time I will. Broccoli from the refrigerator, rice from the pantry and the decapitated leaves from a dying basil plant all went into the mix: pilaf made in one pot, the chicken and vegetables cooked in a skillet, and the lot served in bowls. It's a good thing we liked it; there are plenty of leftovers. I think I could reproduce this dish, but I've said that before! At this point we have 4 meals (each) of various leftovers. If the generator isn't back tomorrow, we'll have to be creative about reheating something without the microwave oven.

From the badly-stuffed freezer: 4 boneless/skinless chicken thighs, a bag of oven-dried tomatoes that had originally been packed in oil (the mess in the fridge was horrid when it leaked), and a pint of chicken broth. The dish was assisted by 2 crowns of broccoli from the refrigerator, rice from the pantry and basil rescued from my ailing, now decapitated deck plant. In retrospect ginger would have been a nice addition; that's also in the freezer. Who else is trying to work through, or at least turn over, the contents of their freezers now that the holidays are over?

I love these wedding-catering stories! Let more come along as y'all think of them. I have a bit more to write about Death Valley and the holidays, but wish to interrupt this narrative with the latest exigency. We awoke yesterday morning to a generator that refused to generate. (It seems that trailer failures, like most emergencies and even births, are most likely to happen on weekends or after work hours!) We found someone willing to make a "house call" on a Saturday. They arrived around 1:30 in the afternoon, and left around 3:00 with the generator, having determined that it's either the "brains" or the stator. They thought they'd get back to the shop in time to determine which. They called later. Nope, they hadn't gotten to the shop in time. We'll hear Monday. They have ready access to both parts, so either way the generator should be back here on Tuesday. The lack of a generator means returning to "older, simpler" times like those when we traveled with a bed-of-the-pickup camper. Fortunately the pickup can recharge our trailer's batteries, so we have fundamentals like water, lights and heat. The stove and oven don't need electricity. The refrigerator runs on propane and 12v power, so our food is safe. What we can't use are things that run on 110v electricity: the microwave oven and, woe is us, the coffee maker. How can one face a crisis like a failed generator on a Saturday morning without coffee!? I found my stash of instant Starbuck's 2019 Christmas Blend, boiled water and had what passed for "coffee" (if you squinted) while I searched for generator repair services and made phone calls. After the generator had gone to the shop I went looking for our French press. We haven't used it for years. I had considered leaving it behind, and maybe even donating it. Had I actually done so? I'm happy to report that procrastination and lack of resolve to simplify have paid off again. The bottom photo in that collage is simply for beauty. I think the bubble pattern in that pot coming to the boil is delightful. Maybe you will too.

I believe you, but now I'm impressed with you as well as Heidi. When we were planning our wedding, a friend offered the use of his brand-new, still-clean hangar. Cool! We decided to make it a pot-luck party. My parents, who had given up on my ever getting married and had a bit of money to throw at the operation, said "Oh, honey. Oh, honey! Nobody wants to be stuck with that cleanup!" So we had it catered instead, at a hotel, where someone else would do all the work. (The wedding certificate went missing at the reception / dinner after the ceremony, but that's another story.)

Y'all are making me wish I had crab in my holiday traditions! It was never part of our family's holidays. I'll have to settle for what I can find in the upscale grocery stores, or else vicarious enjoyment through this topic.

Once again I wish I could work two emojis into a response, @heidih: I'm torn between a belly-laugh and a "thanks". I chose the "thanks", but I'm getting hilarious mental images!

Yeah, I took that without a perceptible stagger as well. Now I wish I could go back and add an "astonished" emoji, instead of wittering on about the paper plates! Amen! Any more stories you want to tell about that, @heidih, will be welcome!

I mentioned before that we had a bunch of food -- too much for two people reasonably to eat -- in the Princessmobile, and that some had come from home. Let me tell you the story of The Spaghetti Squash That Would Not Be Used. Back last Labor Day Weekend, my darling and I visited his daughter and her family at their place in Ottertail, (western) Minnesota. DIL and I have a tradition of making salsa, and more salsa, and yet more salsa during that weekend - enough to satisfy our families and give some away. It's a fun time, and it gives us an excuse to make multiple trips to Buehler's Produce, as shown here. Buehler's is a wonderful place, with produce of every midwestern description, most of it grown locally. They also carry cheeses and jars of locally made condiments. We spend a lot of time checking out the offerings, figuring out what to serve the families, and egging each other into far too many extras. ("This looks like a great mustard!" "Hey, check out this syrup!") Labor Day Weekend is the official end of summer vacation in Minnesota. Resorts and restaurants begin to wind their businesses down, although the seasonal closures may wait until mid-October. As a result of the expected drop in custom, Buehler's had their squash and melons marked down. I came away with a carnival squash, a watermelon, and a spaghetti squash. I think the spaghetti squash cost $2. It probably weighed 10 pounds. "What are you going to do with that?" asked my DIL, who is gluten-intolerant. "How about we have spaghetti with it one night?" I replied. "It would be gluten-free spaghetti, so you could eat it too." She looked skeptical, then allowed that she already had the meals planned, then elaborated that "her boys" wouldn't touch something like that. I brought the squash home with the rest of our bounty. "What's that?" asked my darling. "Spaghetti squash!" I replied brightly. "We can use it as a substitute for pasta!" He gave me the fisheye. Weeks passed. The squash reproached us from atop our kitchen cart. Every once in a while I glanced at it guiltily. I'd deal with it later. I was busy with my part-time occupation, and my darling did most of the cooking before we left for the winter. He didn't have a clue what to do with it. When it was time to pack up, the squash joined other impulse buys in a cooler, waiting for the right time to use them. "Why is this cooler so heavy?" groused my darling. With flour I'd bought last spring in Tucson, and jars of spaghetti sauce, and condiments that wouldn't fit into the refrigerator, the squash was in good weighty company. Somehow, that squash eluded use. When my darling wanted spaghetti, he wanted pasta. I considered other possible uses. I looked at recipes, and found (among other things) that kitchn.com refers to it as "Mother Nature's Little Joke on Pasta". Heck, there were lots of possibilities! Why was I having so much trouble choosing one? I've done spaghetti squash before! When I drove to San Diego to visit my best friend for a week, the squash went with me. She and her husband are creative and adventuresome cooks: masters of low-fat, delicious, thrifty cooking. Surely we'd enjoy this. She looked at that squash and glared at me. "Don't bring that into the house!" she said, "we spent months trying to work out what to do with one, and never want to go through that again!" Back it came with me to the Princessmobile, a week later. The time finally came after New Year's. I won't claim that it was a NY Resolution, as such, but I really do need to deal with all the food we're carrying. I had a package of lovely sausages from home. I had several jars of tomato preserves from home, including a jar of @ElainaA's slow-roasted cherry tomatoes with basil that had been taking up refrigerator space. And I had that spaghetti squash. It was tough. After a couple of tries at cutting it, I poked the rind all around and microwaved it until juices started to flow so that the rind would soften. No wonder this thing had held up so long and so well! I hoped it would have plenty of "meat". Below, the rest of the steps: I sliced the squash in half and roasted it until the strands would separate out, then pulled and scraped them from the shell. Meanwhile, I sweated some onion (not shown) then added the chunks of sausage to cook, then finished it with the jar of tomatoes, and tossed that with the squash strands. We ate. I'm sure we put grated parmesan on it at the table, but I can't find a picture to prove it. We admired the sunset. The cooler was 10 pounds lighter, and we had a delicious dinner with delicious leftovers: enough for at least another meal each. Would he eat it again? In a heartbeat! Would I do it again? Maybe. Someday. But I'll be more sure of when I can use that squash, and who might want to eat it, before I buy another one.

The weather has been awful most places. I know yesterday the L.A. Basin was getting rain again, so the wind you had isn't surprising. As to paper plates and disposable pans: I actually have some of that stuff on board. The paper plates are the large, stiff Chinette ovel platters that would house a generous steak and potato. I got them I think for a time when we needed to be even more water-conscious than usual, which is pretty strict anyway. The reusable pans were salvaged from my DIL, who brings army-sized quantities of food when they come visit. It's already prepared, and we just pop it into the oven. Trouble is, I can't bring myself to throw away or recycle the pans afterward! So I wash them and take them someplace where using and tossing can be justified...and then keep hoarding them. I really do recommend that treatment of carrots, but it is fiddly and time-consuming. The beauty of it is that there are scraps of carrot left over that are too stubby or too narrow to make it into the "steaks". I could make a ginger and carrot soup out of them, or use them in vegetable stock or a mirapoix. So far I've just been nibbling at them. The trouble with "now you don't have to share all of your goodies" is that I have to buy some to send to her! Yeah, I've been watching the weather over your way. I hope your garden recovers. Or can it be replanted now, in time to do something this spring?

We aren't close enough to make that practical. Shipping charges would be cheaper than fuel.

The Paragon is now down to $59.97 at RC Willey. It's looking more tempting...even though I wouldn't be able to play with it for a few months.

Our trip to the L.A. Basin went according to plan; Christmas did not. Part of that is because we were trying a new plan. For time out of mind, our extended family has gathered for Christmas. This meant us taking the Princessmobile from the L.A. Basin up into Central California, where I grew up, or over to the Coast near Pismo Beach, where my cousins now live. This year, for a variety of reasons, the family gathering was not to happen. We had plenty of time to decide what else to do. My sister lives in Reno, Nevada. We are spending most of this winter in the desert near Yuma, Arizona. We decided to split the difference, more or less, at Death Valley, California. Oh, the plans I had! The Christmas menu was based on some wonderful short ribs I'd bought last Labor Day weekend at Amor Pork while visiting my daughter-in-law, and on this cook-in-advance holiday feast from a class I took last September. The specifics were: Braised short ribs Potatoes roasted in duck fat Slow-cooked green beans (a family favorite that breaks all the modern rules) Caramelized carrot salad with bearnaise and thyme Freshly baked bread Passion fruit panna cotta with oat crumble and some fruit decorations ...all accompanied by some really good red wine I'd been saving That was just Christmas dinner. I had plans for other wildly extravagant meals and snacks: Sausage rolls, basically from @Kim Shook's and @Shelby's takes on the idea King Arthur Flour's Holiday Breakfast Strata Puff pastry tart loaded with marinated grilled artichoke hearts and sun-dried tomatoes from a recent Trader Joe's trip, and chunks of sausage brought from home Cheeses on crackers, possibly including a pimento spread made in the Princessmobile Shrimp ceviche Shrimp pasta Walnut-stuffed dates Duck confit, pork rillettes and candied King salmon - all booty from another class I'd taken last fall at home Various goodies picked up at the Sonoran Desert Harvest Festival when we were in Tucson Fruit-studded holiday bread, akin to stollen ...and, if that weren't enough or we wanted simplicity, we had plenty of other supplies. Fresh basil with which to make pesto and cook chicken, or spread it on bread. Fixings for plain old spaghetti with marinara, or pasta carbonara, or potatoes dauphinois, or nice light green salads with or without spinach, or the famous broccoli salad with bacon. Failing all that, we had plenty of tube steaks and frozen peas. We had everything we needed, and then some, for some glorious feasts of the break-the-diet variety. I'd been hoarding lovely stuff from home. I had been able to augment those supplies in early December, when a sanity break driving trip to San Diego and the L.A. Basin had given me access to places like Trader Joe's and the Oasis Date Gardens. I had come back to the Princessmobile from that trip loaded with purchases. (My darling is still kvetching about the weight in one of our coolers that will not be used to store oranges from the home ranch this year. Hey, we'd realized we weren't going to the San Joaquin Valley at our usual time. Why not use it for containment? I want some of those TJ's items when we get home!) So, that was the plan. We left the L.A. Basin on Sunday morning relatively early, before the northbound traffic toward Las Vegas got too crazy. We considered staying overnight on the high desert one night before going into the regulatory confinement of a national park, but looked at the weather and made it in one day. We chose well. The rain and snow began to move in that night. Neither of us fancies towing the Princessmobile over a snowy pass. By Monday, the weather was really going sour, as it did in much of the USA. At least we were at a low enough altitude (~200' below Sea Level) that we got rain and wind, but no snow. I began decorating the trailer and doing advance prep for the Christmas feast, keeping my fingers crossed. The panna cotta requires an oat crumble to be cooked in advance for the base. I did that, and after it was cooled put it into an airtight container until it could become the base for the panna cotta. The carrot "salads" can be done the day of the feast, but they can also be cooked in advance, then rewarmed and sauced just before serving on the day of the feast. The whole idea of that class was to have things already cooked so you could visit with your guests while the finishing touches were getting done. I cooked the carrot steaks. The process is fiddly enough that it really IS better done in advance. We continued checking the weather, a task that was severely limited at our end by next-to-no internet. My sister had a lot of high terrain to deal with between her and us, and the snow line just kept going down. Finally on Tuesday, after long telephone consultations, we collectively decided that she was better off staying home. On Wednesday, Christmas morning, we all knew she'd made the right decision. See those low clouds? It was like that through every pass she could reasonably have taken into the Valley. The winds were ferocious, too. It was worse over at the Coast, and we were glad to be sheltered. Still. It was just the two of us for Christmas dinner. Somehow, it didn't seem as important to have every single dish that I'd planned. I didn't make the panna cotta. I didn't make the bearnaise for the carrot salad. He had beer at dinner, being more of the beer persuasion than the wine persuasion anyway. It was good. I enjoyed using the special dishes and the special Christmas linens. We never had to move the table out of the way to inflate the mattress for my sister's bed. I had a mountain of dishes to do afterward; our deal is that I wash and he puts away in the morning. No, it wasn't good. It was delicious! And we enjoyed it. But I must say, I've been off the idea of elaborately prepared dinners since then. It's only been 2 weeks. This may not be a permanent attitude change. But boy, do I still have a lot of stuff to use!

It's strange: the holiday season this year seemed more of a non-holiday, but as I think about it I realize it needs to be broken up into multiple posts anyway. I'll start with what has defined our holiday season every year for more than a decade: helping a dear friend celebrate her birthday on Midwinter's Day. This year, she turned 99. She's still sharp, and living in her own house, and energetic enough to pursue her own projects although she hasn't the energy she once had. Heck, I'm her daughter's age and I don't have the energy I once had. This friend is astonishing. Her daughter lives with her and took care of all the food planning and cooking. To celebrate the momentous event, she went out and bought bucketloads of flowers to be put into bouquets and distributed around the house. I helped with the food preparation. It went this way: "What can I do to help?" I asked as the daughter was chopping vegetables. "Can you deal with a pineapple?" she asked, frantically. Of course I can. I cut one of those things up about every 2 weeks for my darling's fruit salad. It no longer feels time-consuming or intimidating. Away I went on that, then on the citrus, and the berries, until I had something like looked a lot like this (admittedly, this is our latest trailer salad, not the birthday salad - but it looked much like it): Then came the bouquets. Flower arranging isn't my long suit, but I think by then it was "any old port in a storm" for our hostess. I got going on that while she slogged on with the rest of the dinner preparations. We four sat down to baked salmon, steamed vegetables, mixed wild and white rice, and the fruit salad. Later, more guests came over for cheesecake bites, hot cider, a cake, conversation and music. Part of the tradition for the past more-than-a-decade has been the music. My darling and I bring out the guitars, and we generally do a mix of standard Christmas carols that everyone knows, goofball science-parody versions of Christmas carols that we know from college, and show tunes. I don't have any photos of the spread, but the next day when we left we were invited to take a bouquet! It graced our table until just a couple of days ago. This was a lovely visit, well worth the nuisance of going into and out of the L.A. Basin, and we hope to do it again when she turns 100.