snowangel

Very good! Is that bullet temp on the grate or up at the top?

Change in plans. Peter doesn't feel good, so I'm getting set to smoke.

No, you're not insane, Marlene. I'm off to church in a few minutes, then hurry home to start smoking. I think things take less time in the Kettle than the Bullet. But, I'm no expert!

Better you than me on the cocktail, Dave. I hate apple juice. Just like I hate banana. Must have been too much wiping of that ick off of babies faces. Fish. I love fish. I just happen to be married to someone who shuns fish that one has not caught oneself. Sort of leaves me prey to the seasons, and the ice fishing season is coming to an end. I'd be asleep, but one is up and down with an icky tummy. Ah, motherhood. My smoke cravings, BTW, have moved from late night to during dinner preps and that smoke with my honey out on the deck just after dinner. I'm wondering how you, Maggie, Matt and Marlene are doing.

Rebecca, there is much to love, I suppose about a Bullet, but me, I've had great luck with my trusty Weber Kettle. What I like about the Kettle is that is serves as a smoker and a grill. One less piece of equipment for me. I'll admit that my first couple of attempts on the Kettle were less than pretty, but I figured it out, in large part due to Klink's excellent ECI course in Smokin' Meat at Home. Trust me. You don't need a Bullet. All you need is a Weber Kettle. Mine is almost 25 years old and has smoked a boatload of succulent treats. You'll see a couple more tomorrow.

Trust you are set for tomorrow morning, Marlene. You have a chimeny. You have charcoal. You ahve newspaper. You have matches, a lighter or a propane torch. Fill the top part of the chimeny with charcoal. Wad up some newspaper and stick it in the bottom part. Light the newspaper, and put the chimney on a grate in the bullet. Make sure the bottom grates are open. Marlene is going to need help with this folks. She's a smoking virgin.

This makes me so happy to know that someone else has such a worthy appliance. It is low tech. No fuzzy logic (lord knows, I have enough of that right no!). It just plain does a good job, and is an appliance which has done a good job for almost 25 years. I love this rice cooker! And, I have many of the same condiments (ingredients?) as you, including the brands. Outside of the counters, I could be looking at my kitchen!

Dave, shredded cheese and tortillas are a necessity with kids, if you want them involved in the kitchen. I'm all about making them more sufficient in the kitchen, and I'm sick of bandaiding scraped knuckles and sick of sweeping up the bits and pieces that fly everywhere when they grate it themselves (they try, but...). Plus, there's Heidi, who has a hard time eating a lot of different foods, and quesadillas are a fast and easy snack to beef her up. I did venison curry and chicken with Thai basil. The venison was wonderful in curry. It had the "tension" to be meaty and chewy, but not so much, and the right flavor. Substance without overwhelming, if you get my drift. So, have you been eating?

My first breakfast porn is here. Thanks to a new camera.

Duh! In preparation for smoking tomorrow, I went looking for the pot in which I soak my wood chunks. It was sitting on the deck, right next to the trusty Kettle. I put the pot in a bit of hot water, turned it out, and voila! They've been soaking, albeit in a frozen state, for almost a week. I'm rather amazed at how much brown/tan stuff leeched into the water, although it's not surprising. Chunks soaking tonight (very early, I know, but tomorrow will get busy). Better check and make sure that pork brining on the deck isn't going to freeze tonight. I can't wait to smoke tomorrow!

The teen and I were just talking, as we cleaned up the kitchen (the maid did not show up, yet again) about Thai basil. It is wonderful in these dishes. A mess of leaves, floating in a curry just elevates that curry. The chicken breast dish, with it's ton of garlic, was just enhanced by the basil. It adds a different note, an alluring note. And, although it does not keep well, and bruises very easily, should you find yourself with a good supply, do not hesitate to pesto it, and freeze the Thai Basil pesto and use that in dishes.

Pam's idea is wonderful, and I can't believe that I didn't think of this. Lack of smoking, I think. But, I'm about to rectify that tomorrow! BTW, smoking butts without smoking buts will be hard for me.

Marlene, no to mesquite. Linda, oh, Linda, where are you??? Bullet users, please advise Marlene!

I am not normally a sweet eater. Normally, dessert never occurs to me. But, as Peter, Paul and I watch the Olympics (the volleyballer is toast, as is Heidi), we are wondering what ever happened to Jim McKay. So, I had a craving for a sweet. So, it was time for one of those Heath Bar Brownies Diana was smart when she made these (actually used Skor Bars, the full sized ones). She kept the chunks of Skor bars very large so they didn't all melt away. There was crunch, and dense chocolate. BTW, the plate is the last remaining of the service of Franciscen Oasis dishes my folks received as a wedding present. Edited to fix photo.

Beautiful, Marlene! What is not to like about butter, bacon and corn? Did you do the chicken leg thing where you sever all of the skin and tendons above the know before baking?

Found in the pantry thing. I must state outright that my pantry is directly above the furnace. I have a galley kitchen. The pantry is above the furnace, and the other end has a heat vent (output). I have never, ever been able to get ginger to grow. Amazing what a plastic bag and a little warmth will do. I'm puzzled, but returned the ginger to the bag and laid it where it has been and I'll see what happens. Science mysteries in the kitchen abound!

Dinner. I've had enough butter and bacon fat, so it was time to turn to coconut milk, as well as satisfy my spicy and salty craving. On to Thai food. You must forgive me as there are gaps in the photos as I am still leaning about this camera. Not to mention that certain people talked me into picasa, which is far different than the Adobe Photoshop which I have been using. So, two learning curves. Make that three. Add not smoking to the mix. So, I decided on Thai, and decided that while probably not traditional, venison needed to make yet another appearnce on the table (I have a deep freeze full of the stuff. Trust me). One of the deer I got came to me in four quarters. Skinned, but not boned. No nothing except four legs with either the shoulders or hind ends attached. Having no clue what to do with this stuff, and getting ready to go out of town for an annual women's weekend, I laid into it late the night before thanksgiving, and wrapped up the pieces and marked them as well as I could. Well, I made one mistake. This was marked as "stew meat." This was unbelieveably well marbled on the even less quality photo that above, so I quickly wrapped it back up, stuck it in the fridge thinking "smoke this." And, I got out two packages (each about .6 pounds) of stuff that I had cut up as stew meat. The photo of this was embarrassingly bad. So, on to venion curry. Not traditional, but it was great. The mis for the curry involved opening some cans. While I often make my own curry paste, time and mental mode did not permit that tonight. So, I used: For purchase curry paste, Maesri is my preferred brand. I just like that Thai version of Betty Crocker smiling at me, and when I grew up in Thailand, it was what everyone who couldn't get to the market to get freshly pounded paste used. I decided to add bamboo shoots to the mix because I had a can that had been in the pantry for quite a while. I usually get this particular brand of coconut milk, as well. Don't know why, except that the name of it bodes well and it has never let me down. The picture of the curry simmering was not good, so you won't see it, but I figured since the venison was somewhat sinewy, it needed quite a simmer. On the the mis for the other stuff. Several other items make it into the picture, because this end of the penninsula is command post central. YOu'll also note my reading glasses, some valentines, a green Stanley tape measure and Heidi's hang tag. The other two dishes are a stir fried broccoli, a variation on the greens in Hot Sour Salty Sweet. I didn't have greens, but I had broccoli. No matter. The other was Chicken with Thai basil, which I've never before made, but I figured that some chicken (breast that I had carved off a raw chicken and frozen before using the rest to make stock -- that was one odd looking bird, BTW), a big mess of garlic, some nam pla and a mess of basil would do the trick. It did. But, first, the rice. I always use Thai Jasmine rice. Back when we lived in Thailand, my dad was an ag economist with a private foundation, and one of the leading experts on Thai rice. The Thai's love their jasmine, and love very good rice. I always look for something with a low percentage of brokens. I am very picky about my rice. My rice cooker was a wedding present. We will celebrate our 25th anniversary this coming June. No fuzzy logic (no comments, please), no bells and whistles, just perfect rice every time. Rinse and drain until the rice is clean, using a hand to work the rice through the water, until the water that is drained runs pretty clean. No pictures of dinner cooking because I was doing two dishes at once. Oh, I also added some wedged shallots to the chicken dish because I had them. The broccoli (the beany looking things are the beans in that fermented bean stuff) and the curry. The chicken/basil dish photo was not publishable. This was wonderful. The combination of a ton of basil and garlic with chicken is divine. Thai basil enhances curry (I used a red paste) unbelievably. Edited to add: The house is redolent with aromas of fish sauce, curry and Thai basil. I wish someone could bottle this smell. Yes, the sense of smell if way heightened. Taste still is the same. Dinner was great. The kitchen is a wreck. I really want a cigarette. But, I'll wait 'til later. My new mantra.

Regular price on milk at a supermarket here is $3.59/gallon. And, gas at $2/gallon seems good. Apparently, we are known for having the cheapest gas in the nation here. For the grated cheese, I know regular supermarket price here (on sale, actually) is usually $2.50/8 oz. Dave and Marlene, what are you paying for gas? (The free stuff from little boys does not count.)

Let's hope I have sour cream. If not, I'll wing it, unless some other suggestion comes along. Dinner is late here, too. The teen has had a long nap, and the boy has spent almost an hour in the bathtub (very good thing, BTW). The mize is all in place. I want a cigarette. For the first time today. But, I'm going to do my mental "I'll just have one later" and keep putting it off.

BTW, I'm seeking cole slaw suggestions for tomorrow. I've been stuck in a rut -- some Nigela Lawson recipe that uses buttermilk and mayo for the dressing, and also includes dried cranberries and pecans. I'm out of dried cranberries, and I'm not going to the store tomorrow. I'm not.

My pork is brining and my curry is simmering. DH offered to pick up the pork today. It is not a butt, but a shoulder blade. 10 pounds. Extraordinarily well marbeled, with a magnificent skin and fat cap. I'll be curious to see how this does. Looks like it will be every bit as good as butt. The pork was $.98/lb. Which reminds me that I just found my Costco receipt in my pocket, and will report on prices. 1% milk -- $2.05/gallon 3 doz eggs -- $1.67 2 lbs. shredded cheese -- $4.87 (mexican blend, but not one with spices) 40 or 50 flour tortillas -- $2.85 12 sleeves of Nabisco Saltines -- $3.45 Gasoline for the car -- $2.00/gallon How do these prices compare, Marlene and Dave (and anyone else)? I'm lucky because Costco is only a 1/2 further than my local supermarket, so it is reasonable for me to shop there frequently, if only for milk and eggs. BTW, I noticed that butter was $6.15 for four pounds (salted quarters).

I'm back, much earlier than I expected. Diana's team did not do very well today, but their coach was gone for a family emergency so they had a substitute coach who is good, but hasn't been working with the girls. But, Diana does very well, and really enjoys this. She has a great attitude. It's not about winning, it's about having fun. Although we're not supposed to bring food in, but just use their concessions, everyone brings stuff in and buys stuff, as well. Diana went armed with banana nut muffins, those little bags of chips and some clementines. But, we both wanted something a little different, so we each got one of these Not bad for a buck. Marlene and I had talked about stroganoff tonight, but I changed my mind because I had this beautiful bunch of Thai basil. More in a bit. Preps for dinner are starting.

Breakfast! I personally think that eggs fried in bacon grease is one of the all-time great foods. Washed down with strong coffee. In a few minutes, I'm off to spend 4-5 hours sitting at a loud arena watching volleyball. I take my care package. It's from the Philippines and made of recycled juice boxes or pouches. I love this bag. It's so bright I can't lose it. To keep me occupied when I'm not rooting for the teen: Suduko, embroidery (day of the week dishtowels), and the dark blob is knitting. I'm knitting a hat. Peter got the little bags of chips at his school thing last night; I'll give those to the teen. And, a bottle of water (I reuse these bottles). I'll leave the arena sometime between 2 and 3:00 pm, stop at the market and pick up my butt and come home. Paul will take over, and they will call as they leave the arena so I can get dinner rolling. Thai tonight here.

Dave, this sounds just like something out of a cheesy detective novel! I've actually been doing very well, and am heading into day three or four cigarette-less. I just keep saying I'll have one later. Paul has still been smoking, but I keep challenging myself to go one more day. I've been occupying my evenings (my tough time) by doing stuff like playing scrabble with the kids. I've got my fingers crossed. The patch is helping, but I think more in a mental way than physical. Sort of like not drinking when you've taken some vicodan.

Dana, just butter in the pan. At the table, on my plate, I add a some freshly ground black pepper and salt. I'm getting salt these days at the coop. It's a sort of more coarse sea salt. Not nearly as coarse as Morton's Kosher, but noticeably more coarse than regular iodized table salt, so it has a nice crunch. These frozen green beans from Costco are the only ones I've found that don't take like grass.