Smithy

It's good to see you back, @SLB! It rained a little overnight, but we aren't getting the major gullywashers that are hitting farther to the west. The wind is supposed to get strong today, though, so we've closed the back deck for warmth and wind protection. At least it isn't foggy. Although I grew up with fog at Christmastime and have rather missed it, two days has been enough. Besides, fog-with-desert-brush just doesn't smell the same as fog-with-orange-groves. Can't have everything. Last night's dinner was the essence of simplicity: scrambled eggs with cheese and some of the Christmas ham. We invoked the "it's New Year's somewhere in the world" principle and went to bed early. I made it to East Coast New Year's, at least, but didn't try watching the ball drop. If I'd wanted to watch it, I probably wouldn't have had enough bandwidth anyway. The New Year's revelers have come out in force, some miles down the road, to party and ride their dune machines. They're having a grand time, and when we went for water yesterday we could see that much of the desert near the dunes was occupied with clusters of trailers. I suspect that hundreds or thousands of us are all trying a use a communications tower designed for a few dozen. So much for high-speed internet!

Oh, absolutely. There was also a light painting of (my preferred) barbecue sauce on the ribs and in that juice. None of it went to waste, believe me!

It wouldn't have occurred to me to empty the eggshell that way for cooking purposes! We used to blow out chicken eggs for Easter decorating. Even that was a lot of work for us children.

This narrative now goes back to Llano, perhaps for the last time this fall. We bought dinner from Cooper's several nights: beef ribs and brisket, and more ribs and brisket, and of course the sides that I wrote about before. My darling disliked the idea of buying more than we could eat in one evening because he thought the leftovers couldn't measure up to the original. I wanted to stock up! We settled the discussion early during the stay by buying more ribs than we could eat -- the first night, in fact -- and seeing what we could do about reheating the leftovers. Remember these? That was way more than the two of us could eat in one sitting. In fact, I think we each ate one rib for dinner. This meat is very rich, very fatty, very good, and each rib is huge. This isn't that particular dinner, but you get the idea. The side dish is curried cauliflower. So there we were, he worried about all that meat going to waste and me determined that it would be fine so I could justify buying a lot more before we moved on from the area. We spent a lot of time researching how to reheat the ribs. We found a charming article that began, "If you're lucky enough to have leftover ribs,..." and knew we were on the right track. The method: put the ribs on a rack of some kind, cover, and reheat slowly in a low oven. The covered dish in a low oven was easy. The rack was a different story. What did we have that would fit in there? He hit on a simple expedient: flatware! A flatware rack! Worked like a charm. Who needs fancy racks, anyway?

None of our meals recently has been very interesting; last night was leftovers again. At least we're working our way down through them!! As I go back through my photos, I see things I meant to talk about but haven't yet. Ever seen an emu egg? I hadn't either, until our stop for propane a few weeks ago. I was sorely tempted. I asked about what the eggs are like, and was told that they taste a lot like chicken eggs. A lot of chicken eggs. One emu egg is roughly the equivalent of 8 chicken eggs. I was curious, but wasn't sure I was $25 worth of curious. My hesitation saved me, because the place was closed every time we went by after that. Much later, I wondered how I'd get one open anyway. I didn't get a picture, but a bin below this one held shells that had been blown out and then carved with decorative patterns. It looked like power tools had been involved. Those shells are tough!

Porthos, I'm so sorry it hit you so hard. Thank you for your well-wishes for us. I hope you're well on your way to recovery; I'm looking forward to reading about the great stuff you're cooking in your new kitchen!! My darling is still a bit sniffly but generally feeing good. I'm generally feeling good. And...drum roll...my home test kit just came out negative! YESSSS!

I expect you're right that it was a setup, but I still thought it was funny. Part of my dark amusement at it is due to the explosion of people who took to the road during the pandemic, and who drastically changed the dynamic of parks and camping. If we hadn't been experienced boondockers already, we'd have been in a world of hurt for campsites in parks this year, given the new trend of many campers reserving in advance, then not using the campsite. More than one article this year has talked about "sold out" campgrounds being maybe half full, with campers who need sites being turned away. I also have a certain amount of disdain for "influencers" and their nonstop staged photos. Once in a while is fine, but are they living for themselves, or for other people's opinions? I think most of us here know the answer to that question.

It's rained a little over the last couple of days, and last night the fog moved in. Fog! In the desert! The humidity right now is 45%! Not something we're used to out here. My sister sent us a box of Harry & David Royal Riviera pears as a Christmas present. I tried the first one on Tuesday and was sorry for my misjudgment. I've been firmly leaving them alone except for checking. Today my patience paid off: Perfection! It's really brunch, though. We spent far too much time this morning trying to work out why the portable pump was so slow to transfer water from the pickup tank we'd refilled yesterday to the trailer tank. We have a few ideas, nothing conclusive. It may be that the pump is simply wearing out. Yet another thing to troubleshoot, and somehow fix! That reminds me of a story I read in the New York Times earlier this week. I thought it was a real howler, and at least some of the commenters thought the same thing although others were far too shirty about it. (I stopped reading comments after about the 10th one.) I give you, as a gift from a NYT Subscriber, this great read from Caity Weaver: I Lived the #VanLife. It Wasn't Pretty. (Link didn't work. Try this: https://www.nytimes.com/2022/04/20/magazine/van-life-dwelling.html?unlocked_article_code=AAAAAAAAAAAAAAAACEIPuonUktbfqYhkTFUZAybQVNcuvByAiL_Rybp5gn7wIW2ZVjtGy-UTDM6A50LJL-JFVucE4g66FpVHIaN9A7t71PNeNEhgDFahrsrbwc4MZn8-94z2AzM_jtedUb01tGOyM2C3c-wvzeCz51jOKjW_ANyp2nMiJwZnqJtnZAvqjSROnvGZZ7Yzjtpu3v4hBYR5RiMBZUSJtvrvDRZ9OLaWf02Wq1l2C6wCB2alzZPL4KkAcQ5TFVvFUHt-hG42499ZM9sUV73tNLNDLHaNpsGWnlcgB-bZsw)

Did he say why?

Dejah, that's generally my experience with stir-fries. I'm pretty sure that if I did it more often it would go more quickly, but the chopping and prepping is necessarily a major part. What's the dark green in the picture above? Green onions, or did you get that from the bok choy? You are a trooper. First, cooking when you don't feel like it; second, cooking something Ronnie wanted rather than what you wanted (now he owes you!); and third, cooking such complicated things! I adore chicken piccata but wouldn't consider it a quick dish. And that stromboli! Beautiful!

Anna, thank you for reminding me about larb! We need to revive that topic, don't we? It's another high-spirits-of-20-somethings story. I spent one summer and fall as a part-time bartender in a pub in York, England. We part-timers were all about the same age and we thoroughly enjoyed each other's company. On more than one occasion after closing we'd hie off to Mick's parents' house and do serious damage to their stock of liquor (pub-sized bottles, purchased from the pub owners with their blessing because Mick worked there). At some point in one of those parties I developed the hiccups. A bad case of hiccups. Nothing stopped them: not holding my breath, not "7 sips of water slowly" or any of the other remedies I was raised to try. Mick kept insisting: "try my way!" I finally agreed. He took a spoonful of sugar and dripped just enough vinegar into it to turn the crystals translucent. "Take this," he ordered. I demurred: "You *hic* don't expect me to *hic* take *hic* that, do you?" He did. There may have been a certain amount of physical persuasion involved. But I took it. It tasted wildly vile...but the hiccups stopped immediately. To this day that's my remedy on the rare occasions I get hiccups. The day I convinced my now-husband to try it, he nearly threw up after swallowing it. But it worked!

Description, please?

Our aforementioned cases of Covid-19 seem to be mild. I'm pretty much over it, and my darling is a few days behind me but generally okay (except for being grumpy as a peacock caught showing when the sprinklers turned on). We're counting our blessings -- I, more than he, so far -- for getting off lightly, but neither of us has been terribly interested in cooking or eating. This is where things like the massive Christmas ham shine. Last night it was (most, not all) of the stew of goop, potatoes, and carrots from the original roasting. Tonight it was grilled ham 'n' cheese sandwiches. There's nothing special about these sandwiches from a culinary standpoint. However, they're easy and delicious, and require minimal effort and cleanup. Did I mention that they're delicious? Earlier in the day, as the mood took us, we ate cereal, snippets of cole slaw, or the Christmas green beans. Lots of coffee. I'm past needing cold medicine, but he began today. *Sniffle Honk* Rain last night, but the best part was the clouds yesterday afternoon presaging the rain to come. Much of the country is getting too much of the wet stuff. We got just a little.

We all have them, running through our lives: the first encounter with some new food, and the realization that a world awaits. Or maybe that first encounter is a happy memory because of the surroundings and circumstances. Or maybe it's a funny story about something you loathed then but remember fondly now. (To this day, I use the horrid but effective hiccup cure I learned while tending pub in England.) Over in the Breakfast topic, @billyhill mentions cooking (Mexican) chorizo and eggs for breakfast. I flashed back to my first encounter with that dish: aboard a sailboat with 5 college friends, and Francesca -- an accomplished sailor and cook -- feeding us chorizo and eggs for breakfast, with tortillas. I think that was it: no sour cream, no garnishes, certainly no fancy dishware. It was marvelous. I'd never had anything like it. The ocean air may have added spice; being with good friends on high adventure certainly was a marvelous seasoning. My experiences with ground meats before then had been limited to hamburger, bologna, and pepperoni. "This is wonderful!" I exclaimed, "what's in this sausage?" Cesca looked at me, grinned and winked. "Don't read the label." 😄 To this day, I can't cook chorizo and eggs without thinking of her and that trip. I'll bet everyone here has equally evocative stories. C'mon. Spill.

Never noticed it or heard of it before, but now I'll have to look for it! Thanks!

My remoulade sauce recipes all include ketchup and so, of course, are red. What goes into yours, and what is Durkee sauce?

THANK YOU for a reminder of a book I picked up on Kindle some time ago, on the cheap -- and then forgot! I'll have to start exploring the book; your samples here look really good.

Lovely photos and descriptions; thank you! I'm envious of having such ready access to lamb, and intrigued by the yoghurt to cleanse the palate. It looks like the yogurt may have some olive oil atop it? Does it have anything else, like garlic? I'm thinking of tzadziki, with its garlic and cucumber, rather than straight yoghurt.

Oh, how lovely! Thank you for a fun, inspiring and hopeful post. This food text caught my eye: Ful I know (in fact, I have a couple of cans in my pantry) but to me lupins are a flower...a lovely but aggressive plant, with wildly dispersing seeds once their pods start to pop. I don't know it as a food source for humans. Are we talking about the same thing? If so, what part of the plant?

@Anna N, I appreciate your efforts, and realize that my "huh" emoji might not be an adequate response. Thanks for your thoughtful efforts at describing the book. Although I do not share your dislike of chickpeas, hummus, eggplant or guacamole, I am (like you) baffled by some of the flavor combinations you describe. Maybe if someone else comes along to defend the book I'll gain a different point of view.

@CKatCook, did you have time / energy to take a photo of your result? No worries if you didn't (I wouldn't have either) but it would be fun to see.

This combination of sentences really takes me aback. I'm guessing that the items in question are unrelated, and that there isn't actually a popcorn salad or popcorn salad dressing. If I'm wrong, please illuminate me on that combination! This paragraph made me laugh (regarding what isn't in the Sweets section), then scratch my head: German chocolate cake, check. Medjool dates and pecans, check. Those items combined? Nah, I don't think so. So while I personally like chickpeas and eggplant (together or separately) I don't think this would be a book for me either. Many thanks for the review and the giggles!

@rotuts, we used to make a tradition of Prime Rib for Christmas and/or New Year's, but this year we're on a ham kick. We got less expensive meats (sausages, stuffed peppers, etc.) from Miiller's this year. We do have a package of beef ribs from I-don't-remember-where-or-when, carefully cryovac'ed, that will make an appearance sometime this trip, but they didn't come from Miiller's. I think I bought them from one of our meat shops in Duluth. I got answers via chat from Miiller's earlier today as to our questions. 1. The beef skirt is apparently the entire skirt, not separated into the thin and thick cuts. They use the same thing for pinwheels. 2. The beef comes by truckload, once a week, from Hereford, TX. The company's name is Caviness. 3. The Chat Man was apparently talking to The Boss to get these answers, and I quote my final question and their answer: -- "Any idea whether it's feedlot finished?" --"He says it is mostly grassfed." Whether that means most of the beef is grassfed, or some of it is finished in a feedlot, or all of it gets a little time in a feedlot is unclear from that answer, but I didn't want to bug them further. Here's the website of their supplier: Caviness Beef Packers. Looks like a pretty good outfit.

Sorry for the shorthand! I've touted the Cookie & Kate Green Bean Salad with Feta and Almonds so many times that I just threw the reference out there with neither a link nor a care. My best friend and I discovered this particular recipe about a year ago and loved it. The technique for cooking the green beans, regardless of seasoning, works out well with other vegetables too -- including last night's brussels sprouts. Let us know what you think about the cookbook, please!

@rotuts, judging by the look of those packages I'd guess they were the thicker part. I'm trying to remember whether I've seen pinwheels there -- maybe? -- they're that kind of a shop. They have a Chat function. I'll ask for more information about the skirt part, and if I get an answer I'll post it here.