suzilightning

Best laid plans is right... No soup for me. Had to visit a warehouse store to restock certain freezer goods and found some nice looking lean beef. It was cold. It was windy. I needed meatloaf ...and mashed potatoes ... and cranberry honey glazed carrots.

That larding needle resembles the awl we use to fix leather items. Interesting enough I have a piece of meat marinating for sauerbraten and one of the recipes calls for larding with salt pork. In the kitchen we used to use a cleaned steel or a fine boning knife to create larding pockets. Came down with a horrid cold on Saturday...can't taste anything but in my head. It's funny but I can think of a food and "taste" it in my sense memory fully blown. Made Marlene's cottage pie last night with ground bison, onion ,garlic, sauteed porcini, carrots, peas and some Worchestshire sauce topped with some mashed potatoes. Johnnybird said it was very good but I tasted nothing. Tried some of the new Lay's smoked gouda and chive chips and ... nothing. Last cold day for a few days so will make the sauerbraten that has been marinating in red wine, vinegar, juniper, garlic, black peppercorns and bay leaves since Sunday. Carrots, onions and the marinade then some red cabbage with shredded apple and Grandma Rose's spaetzle will round out dinner tonight.

eggy potatoes...torta espanola...whatever you want to call it if I have boiled potatoes or baked potatoes I use 'em...not crazy about raw and shredded THOUGH I would squeeze the bejeezus out of them ham, onion, red peppers, potatoes and eggs....salsa

toasted American cheese sandwich with tomato on white bread. with some chicken broth. great taste BUT now have to rethink about cheese products

Johnnybird has requested coq au vin so got most of the fixings for that...will also pull yellow and green beans from the freezer , roasted carrots with honey and make some egg noodles. Making a roasted chicken breast for me.

Also had upper and lower crust and I grew up on the East end of Long Island. I also make small pies and definitely blind bake the bottom crusts. I tend to make the filling drier and am sure to have extra gravy that I add a bit to the pies before I bake them and have extra to dose them with when they are done.

Great game though there were 2 NJ guys playing for the Panthers..... I HATE facemask penalties... there is no reason for them IMHO Just reading Robb Walsh's books on Tex-Mex and Texas foods and am flashing back to Texarkana and our first year of marriage..... I want some of that and what y'all are talking about. made some microwave popcorn that I finished with some canola oil, salt and toast dope rigatoni with red sauce and chicken sausage chopped salad with pickled veg and a vinaigrette

Merci beaucoups.... Imagine a 9 year old Suzi having her birthday dinner with her Pop(grandfather) in East Hampton, NY at La Grenouille and having it's namesake. Edited to add just made Johnnybird two quesadillas with some of the chicken white meat, salsa and quac to hold him over to dinner....

Shelby are those frogs' legs fried? Have you thought about sauteing them in butter then finishing with white wine, fresh flat leaf parsley and capers? that's how I was introduced to them. I would have sent you some of the 28" we got last week it I could have.

Uh ... there's a game on? ... Love ya Shelby but your team knocked mine out. Will root for you. though, as Peyton will probably retire if he wins. I like you idea of a main you can do ahead then serve at half-time like the lasagna or a filet and salad and bread... Your killer stuffed eggs, pigs in a blanket, venison meatballs in a sauce of lingonberry and mustard, hummus and pita as a snacky before? You could use the leftover filet, bread and any of the snackys for the wrap up unless you want something sweet

Leftover chicken from a roast on Sunday became an olde tyme chicken casserole with the thickened gravy, sauteed mushrooms, sauteed onions, whole wheat egg noodles, carrots and peas then topped with crushed potato chips. Baked ziti with red sauce and sauteed chicken Italian sausages.

agree with Smithy.... on or off bone (prime rib or filet) if on bone I agree with the above if a filet I live to lightly sear it on all sides, secure tarragon around it with twine then roast low ans slow - 250 F for about 3 hours; let rest for about 45 minutes before slicing.

macs make the most amazing pies....I STILL remember the guy who came down from Canada every fall bringing us a bushel full of Macintoshes we stored in the basement for baked apples and pies over the winter.

Went to visit a friend who had had surgery this past week and took her some homemade vegetable soup. Single for the weekend so I can eat whatever I want.....what did I want? Stuffed baked potatoes, Cheddar, extra baked potato innards and some olive oil.

A bad value is if you throw the rest away. Now that I only use wine to cook with I often buy half(375 ml) or smaller bottles. I could buy a full bottles and then freeze the leftovers in an ice cube tray I suppose....

If you DID want some wine there are "single serve" bottles out there you could use though the hard cider idea is interesting. Johnnybird's grandmother made her red cabbage with lots of vinegar - usually white and just caraway seed not mustard but she added grape jelly. She said that during the war (WW I for her) the family had plenty of grapes that they made into jelly without using sugar - was never able to get this recipe from her before she died. She usually served it with homemade spaetzle she cut off her board into the salted water and applesauce. Sometimes with sauerbraten sometimes without.

They just upped our totals to 12-18 and the wind is starting to whip up. finishing up the last of the venison I froze. starting a pot of soup and then on to a pot of sunday gravy with meatballs and sausages. all the husband wants is pasta and bread. We also have wind up flashlights and radios - NO batteries needed which is a plus. well.........it was more like 25 " and we are still shoveling out. made John some soba noodles with a nice sesame sauce and some carrots, bamboo shoots, red peppers, onions and shrimp which he has been gnawing on. some pasta and for me some salad........

Snow is falling....hard to believe less than a week ago I was in the Caribbean...well actually going through the edge of that "rare January hurricane" in the Atlantic. Assembling a mix of vegetables - onion, leek, carrots, garlic, butternut squash, vege stock, I also have red lentils , black, white or garbanzo beans, ditilini.......... some sort of minestrone in the future.

Happy anniversary!! NYE is our Christmas celebration. There are sweet potatoes baking away in the oven along with a package of yellow beets. There are two venison loins marinating with some juniper, shallot, beef stock and some garlic. I'm going to cut some steaks from the loin and cook them as well as browning off one of them. Finish off in a 250 degree oven.... Green beans with mushrooms and it should be good.... Tomorrow and Saturday have to use up whatever we have in the fridge as we leave Sunday morning on our first ever cruise...wish me luck. Just ate the teeny tiny tail end of the loin I cut into steaks .....how freaking good is well cooked venison served with a tiny bit of lingonberry jam??????? Mashed sweets with a touch of maple syrup....green beans and that venison...........ahhhhhhhhhh.

I do this all the time ... just this week with a turkey breast and about 2 weeks ago with half a capon. If you follow usual anti-contamination practice put it on the lowest shelf so IF there were to be any drips it would not get on any other foods.

The first of the Portugese sweet bread has been baked and just waiting for turkey sandwiches and toast with toast dope.... Came out well risen and nicely crusty ... wish I could taste(lousy cold) so will have to have Johnnybird test it.

Been dealing with a very nasty cold since coming back home last week....luckily Johnnybird was gone for last weekend and I could just rest and drink my green tea with lime and blue agave. Graduated to my version of Hot and Sour soup - mixture of beef and chicken broth, ginger, garlic, chili sauce, a touch of sugar, plenty of rice wine vinegar, sesame oil and a couple of eggs streamed into the barely boiling broth. Check for the hot and sour - usually not sour enough for me. Helps clear the sinuses. Made shrimp with thin pasta, garlic, sun dried tomato stuffed olives, capers and good olive oil. John's favorite served with a simple salad and garlic bread. Last night I felt almost human again so one of my favorite things - cheeseburger. Ground bison patty seared to medium with aged cheddar served on a whole grain bun with one of the most wonderful condiments ever : zucchini relish from Rea's Farm in Cape May. If I had known how much we both liked this I would have cleaned Mrs. Rea out of product when I was there at the end of last month! Unfortunately I could barely taste it. For John as a snack the last couple of days I used up some hard boiled eggs by mashing the yolks, mincing the whites, dusting with celery salt, adding in some sweet pickle relish (NOT the good stuff referenced above) and mayo. I hollowed out small boiled potatoes, mashed half the interiors and added them to the egg salad. Then I stuffed the hollowed out halves with the egg and potato salad. None left so I guess he liked them.

OHHHH the pickle idea has some really good ideas for me. I wonder if I cut enough up in a certain way can I make pickles.... Just bought a turnip, parsnips, carrots and a butternut squash to make a cider braised vegetable dish. Hopefully the husband will get home with the venison loin I ordered to go with it as a side.......

NOT my putting up but oh...my...goodness. Just back from our place down the shore and stopped by my usual place to buy a jar of beach plum jelly for a Christmas present for Johnnybird and they also had zucchini relish. Thank you to Rea's farm....I hope to be able to get more next year because this is something I am now addicted to and I may need to learn how to make.

Just back from the shore and tried this product for the first time. I was schooled by the deli attendant to say "Leb - non" and she let me try both. The sweet was interesting but weird. The regular was truly like a good summer sausage. It was served with some garlic bread sticks, pesto cheese, 7 year cheddar and some vegetable pickles to a bunch of the condo owners with their beers. I also fried it a bit then made a toasted sandwich with the bologna and some Mr. Ron's coleslaw(creamy)on swirled rye with the last of Rea's Farm fresh tomatoes. It was wonderful.......