BarbaraY

Looks good to me. I'll make some soon.

I'm afraid that most Americans don't have a clue. "Sushi? Oh no! I won't eat raw fish." Seem to be a very common reaction. Do I understand it? Not completely but I keep learning. I do understand the rice and seasonal part. Cooking seasonally just seems logical to me in any form of cooking be it Japanese, American, or something else.

Make cracklin' bread. Just toss a handful into a batch of not sweet corn bread. My neighbor used to raise pigs and our kids used to go ride them. They never got hurt but they weren't very nice smelling. We used to raise one pig for meat each year and it does taste better than commercial.

I love meatballs which is odd because I can barely stand meatloaf. Anyway, I have made several versions of the ones made with chicken Japanese style and find them very good.

I have made it both ways, in an oven and in a dehydrator. I like to use the dehydrator because it has a number of racks, I've never used any nitrates. I usually marinate in soy sauce, wine, and garlic. Don't over marinate, as my Dad did, because it will become too salty to eat. I've never made jerky of ground beef but have dried it in the oven for back packing so I guess it would be considered a form of jerky. Edited to correct spelling.

I have returned from my expedition out into the world of community meals. Class reunion at one of the local microbrewries. The salad was mixed greens with mostly romaine, cucumbers, plum tomatoes. Choice of dressing was Ranch and a sort of balsamic that wasn't bad. Main course was a choice of roast tri-tip or baked salmon and neither were overdone. Triptip was pink and juicy and the salmon was baked in some kind of cream sauce and was moist. Roasted red potatoes with garlic and herbs and green and wax beans with baby carrots. There were some decent rolls with real butter. All in all a really good buffet meal.

Kerry, I find the blog fascinating. Kira is adorable and you really got my attention with the lemon pudding. It's one of my favorites.

I once worked in a pancake house where all batters were made from scratch. We had beautiful waffles, tender inside and crispy outside. . The recipe used 8 lbs. of flour and a gallon of eggs. I have tried and tried to duplicate it into a small batch but have never got it right. Mixes that I've found around here just don't do it dor me. The golden malted flour does look interesting.

Neglected to mention above that I am going to an event tomorrow. We selected baked Salmon and the Eternal Tri-Tip as choices. Will report back tomorrow.

I had one of my daughters taking care of my house and pets while I was away for a couple of days and found she had left us one of those huge chicken breasts. I pounded it thin and made katsu with it. (Torikatsu?) It was OK but not nearly as good as the pork. If I were to do this again, I would use some garlic on the chicken, as Kris mentioned and maybe put some sesame oil into the frying oil.

When I came here to be with my SO, I found he had Kraft in the house. That was ten years ago and there hasn't been any since. I am amazed at the price difference in real Parm. I was in the Bay Area a few days ago and found it was $10.99 per lb. Our local stores have it for $16.99 and $17.99. What a difference a few miles makes! Needless to say, I stocked up.

Around here the usual meal is roast or charbroiled Tri Tip. The salad is mostly iceburg with Wishbone Italian dressing. There's usually a potato gratin or scallop. Sometimes garlic bread and other times rolls. Dessert will vary but it's often Sysco Cheesecake. For community fund raisers the Spaghetti Feed is very popular, same salad and overcooked spaghetti. I don't go. Please remember this is a rural community and a lot of things are difficult to get.

That is just beautiful. What is the pink flowery looking item with the egg? I think I need friends like your's.

Mmmm! I really liked that Nestle Alpiine White bar.

Fabulous, fabulous house. A few years ago, I lived in a house about that size and it's my favorite place I ever lived. Beautiful art work!

Don't forget French Toast.

Beautiful, beautiful! I love desert. I haven't been in Utah for 30 years but we passed close to Moab on that trip. Came down from SLC to pick up I-70. I remember we stopped for lunch at Price and then went on to spend the night in Grand Junction. I had a Chef's Salad.

Brunswick Stew! I used to make this often when my kids were young. They loved it.

About the only way I use it is to make one of those recipes from an early woman's magazine. It is: 3 lbs. stew beef 1 package onion soup 1 can golden mushroom soup 1 cup red wine 1/4 cup Sherry Stir it all together in a covered baking dish and cook in the oven for 3 hours. The origiinal recipe called for adding a package of frozen carrots. Not a good idea to me. Mushrooms are good in it, though. The dish is actually pretty good although rather salty. There are people who love it.

I would definitely go with the Sauvignon Blanc. Think I'll go sample some right now. I'll bring a bottle if you invite me.

A word of warning to those with flat top ranges. I killed one making tamales several years ago. I think the big pot that extended past the elements made it retain too much heat. The whole top just crumbled. Perhaps this would be something to help use up the mole sauce that is in the freezer. I made a lot.................A huge lot! In our house, pork rules. Just pork in a thick mole and plenty of it.

I have grown tomatillos here many times. They did very well and reseeded themselves several times. As to Epazote, I grew it once but it didn't reseed. Temperatures here are warm spring, hot summers. I have to irrigate almost everything.

I had a similar experience not long ago. Old Arbario that had gotten pushed to the back of the pantry. Aside from the fact that the flavor was off, the testure just wasn't right. It didn't make that nice risotto texture. I tossed what was left.

Hi, I'm enjoying this blog, too. When you were in Modesto, where did you go skiing? I worked at Dodge Ridge a part of one season. Couldn't stand preparing the food that was required and soon found a job cooking real food.

The only cheese I've ever met that I actually dislike. Maybe because it doesn't taste like cheese.