suzilightning

a piece of butterscotch fudge from an assortment of goodies at the circulation desk. i don't know why but it was sweet and light and just melted in my mouth.

And how did the kids react? What about the parents? I find this very interesting considering the reaction I tend to get around here when talking about similar issues. ← this was back in the 60's and 70's and most of us grew up hunting and fishing so it was no big deal for us or our parents. it was just part of the "visit to the farm" that ended when the farmer died and it stopped being a working farm.

believe it or not, peter, but a visit to the farm for fall slaughter was one of the field trips for our all-day kindergarten.

since i'm single that day i'm thinking something easy like a white chili or a bacon blue cheeseburger. depends on how much time i have after being on the hawkwatch.

growing up i remember the local farmers butchering the fall hog by hoisting it aloft by it's hind feet then slitting it's throat. i can't totally remember what they did with the front feet but then they would slit down and remove the guts. This website could be useful.

Mustard Museum in Mount Horeb, WI. may be able to get there on or back from our trip to Duluth in spring, 2010. i can't remember if it was on a tv show or something i just read but there isthe currywurst museum in Berlin.

braised a 4.5 lb point yesterday using a very, very old (free)reynold's oven bag. no browning. wondra flour in bag then the brisket sprinkled with fleur de sel, thyme and savory then topped with browned onion(1 sliced pole to pole), shallots(4 cut in half) and garlic (1 head, about 10 whole cloves). deglazed the pan with about 1/3 bottle of a rose that was reduced followed by about 1 cup of beef broth also reduced. 3 hours in a 300 oven. tonight reheating the sliced meat with some of the gravy and going to serve with marlene's oven smashed potatoes and carrots with sage honey and dill. will post pics tomorrow if i can figure out how to reduce the images to post directly from egullet rather than importing from another invision board (thank you cookskorner) since i am a good computer monkey but a semi-luddite.

no cravings... guess i'm officially in menopause but only the mini ones that have the proper chocolate to peanut butter ratio, right guys?

tuesday morning johnnybird had to get up and leave for work by 7 am. if any of you knew him you would realize that this is extremely amusing since he IS NOT a morning person - more like a late-morning/early afternoon person. well, when he gets up everyone gets up. i had a few hours to kill so i made onion soup from cook's illustrated and had a cup of it along with a toasted cheddar and black forest ham sandwich for breakfast about 10 am.

only a personal sized ice cream cup?!! should have been at least a pint, katie.

i used to love the crusty top of a good macaroni cheese... until the october i broke my plate by crunching on it.

i use shrimp stock to do a Ming Tsai take on hot and sour soup that adds the shrimp instead of pork. just make sure it IS hot enough and sour enough.

kim love the pimento cheese saturday after work and here is the sauerbrauten braising in it's marinade with some onions and yellow carrots. the stovetop with everything ready to plate ready for the gingersnap gravy. meat, red cabbage, mash and homemade applesauce.

crust and heels for me; soft part for johnnybird. we are the perfect couple.

i thought i had taken pictures of last night's pizza but my camera doesn't seem to find them. tried a different recipe and am not sure i liked it. it was from Jane and Michael Stern's Real American Food - the thin crust pizza but the dough came out so wet i had to call johnnybird to get me some olive oil for my hands. made one with tomato sauce and parmesan and asiago cheese; one with pesto. the pesto came out more like a foccacia. taste was ok, though. today it is a dark, drizzly day so will cook the sauerbraten i've had brining since wednesday along with some mashed potatoes, red cabbage and applesauce. tomorrow ruby chicken with some sort of a starch.

and look at those beautiful onion rings

back from the hawkgawk and dinner last night was pan fried pork chops, apple and onion dressing with a hunter's sauce along with broccoli and garlic. a little warm for this but it did taste good.

pickled sounds really good.

can you clean and steam them cool and freeze for later or just clean and save in your stock bag?

i forgot the roll of toilet paper and the bottle of water to wash your hands with... hey, there aren't outhouses where we go....

lobster...bramble cheesecake...can i come visit? leftovers for us tonight - lasagna for johnnybird and goat meatloaf with mixed root veg and green beans for me. did get some chicken marinating in the wine and herb mix for coq au vin for dinner tomorrow... unless i am tied up until 1700. then it will marinate some more and i will scramble some eggs for dinner.

right now there is a backpack with a small library of raptor i.d. books, my down parka, our weather instrument, a small duffel with a set of sweats and a full change of clothes "just in case", a large container with hat, binoculars(2 pair), a sainsbury wine bag my friend 'chelle gave me, 5 canvas bags for shopping, a plastic bag with small fruit and veg bags in it, and a box that has fruit roll ups, raspberry pims, dill pickle pringles(that really aren't that dill pickley), and graham crackers. yesterday it had 4 bundles of ensure, 2 boxes of Shoprite generic liquid nutrition, 4 boxes of cinnamon graham crackers, 2 boxes of envelopes, 2 boxes of cornstarch, 2 bags of dark brown sugar and two avocados.

Leftovers from last night Garlic Chicken with Sweet Roasted Pepper Sauce This is a definite keeper. john really liked the sauce with the basic, garlic and sweet peppers. I had mine over some curly pasta and johnnybird had his over some roasted white sweet potatoes.

Bruce it is from the 1967 Better Homes and Gardens cookbook that my mom had given me for my 13th birthday.

check out this month's Cooking Light magazine. they have several recipes for two.