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About kayb

  • Birthday 06/25/1955

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  1. I have joined the ranks of those with multiple freezers. I've been looking for a used upright freezer in the 20-something foot range for ages; no success. A friend offered me her small chest freezer, as she was no longer using it. I could have it, she said, because she knew I'd feed her from it along the way. My kids went and picked it up and brought it to me today; it is a twin for the one I have, meaning I have in the neighborhood of, well. 20 or so cubic feet (as I think these are both nine-footers, possibly 12). I'm going to defrost this one and clean it out (there are some bits and pieces that need to be picked out of the corners, etc.) and go purchase a significant number of plastic crates that will fit inside it, in the vain hope of keeping it moderately organized. Then I will move things like the Schwan's frozen seafoods (I have salmon, cod, halibut and tuna) and a few other of their dishes) into it, then organize the beef, pork and chicken into baskets and move that over. Then I'll defrost the other one. It can then be used for veggies (more crates!) and fruits from the garden and area farms. The extra refrigerator freezer can then be limited to stocks and frozen homemade TV dinners and entrees. And THEN I'll attack the side-by-size freezer section of the kitchen fridge, and rid myself of things that are old enough to draw Social Security; it can them be limited to stuff I use often (nuts, etc.), leftovers that need to be used by a specific date, and so on. And this is a regimen on which I expect to stay for, oh, about two weeks before everything is a hopeless mess! So, NYAH, @rotuts! I now have Freezers A, B, C and D!
  2. Lunch! What'd ya have? (2017)

    Birthday lunch celebration at a local restaurant today; the one I'd picked whose website said it was open for Sunday brunch was, in fact, not, so we crossed the street and went to another. I had crab cakes benedict, on a biscuit, and except for the preponderance of bell pepper in the crab cakes, it was quite excellent. Other chose chicken benedicts (what it sounds like, with a nicely breaded and fried chicken filet) and one with sausage, while the vegetarian in the group had a Florentine omelet. I had a couple of mimosas and I always find two leaves me wanting more. I had Prosecco, but no orange juice; however, I DID have pomegranate juice. So I am having a pomosa. Found it a bit too intense with just pom and champagne, so I added a bit of sparkling water. Worked. I may have two or three more for dinner.
  3. Breakfast! 2017 (Part 2)

    @Shelby, your portion looks significantly more manageable than mine was. That was a longshoreman-sized breakfast, and I made but minimal inroads on it. @Smithy, we have only lately ended one of the longest and best strawberry seasons I can remember. They came in early and lasted a LONG time; I ate fresh local berries from early April until the second week of June. Almost unheard of to have them that late. And they were often my breakfast fruit of choice with my yogurt and granola.
  4. Breakfast! 2017 (Part 2)

    After the farmers' market this morning, I treated myself to breakfast at a local diner. Decent corned beef hash (I suspect it may have come from a can, but was fried crispy and had a good flavor about it); over easy eggs, grits and toast. Coffee, OJ. For the princely sum of $12. My only quarrels with the place were that they use margarine instead of butter, and I really wanted one more refill on my coffee, but got tired of waiting for it. In their defense, the place was packed at 8:20 a.m. on a Saturday.
  5. Lunch! What'd ya have? (2017)

    Pimiento cheese is one of the several foodstuffs that make me so VERY grateful I'm a Southerner. Every Southern cook has his or her own recipe (the stuff in the tubs from the supermarket is nasty). I love it on crackers, dipped on corn chips, on a sandwich by itself, with bacon jam, on a blt, and I've used it to pimp up some grits, along the lines of Deep Run Roots. If you want my recipe, I'll be happy to PM you. It's easy enough to make.
  6. Lunch! What'd ya have? (2017)

    Re: fried zucchini on the sandwich -- blt's down here often have fried green tomatoes added. That, with a slathering of pimiento cheese, makes possibly the best sandwich ever made. Lettuce optional.
  7. Good God. There are more cucumbers this morning. I can't imagine what it's going to be like when the zucchini take off. I'm thinking these latest ones will turn into sweet pickle relish, something i use a lot of when I make potato salad, etc., so I might as well make my own. If you're coming through northeastern Arkansas for anything, let me know and I'll load you down with cucumbers.
  8. Dinner 2017 (Part 5)

    @rarerollingobject-- I am so very sorry to hear your sad news. May you and your family find comfort and peace.
  9. I've always thought Southern cities could hold their own with major northern/coastal ones when it came to cooking. New Orleans, of course, is in a class all its own; Nashville, Birmingham, Atlanta all offer some culinary jewels (People swear Frank Stitt's Highlands Grill is the best restaurant in the South outside New Orleans, but I am hard-pressed to rank it ahead of Murphy's Wine Bar in Atlanta or its neighbor, the Hot and Hot Fish Club in Birmingham.) And now Food and Wine is moving to Birmingham. "Clickety." One wonders what seismic shift in the food world will occur next. Me, I'm pulling for an Eataly outpost. Birmingham's road-trip distance. And I could have tomato salad at Hot and Hot, which is the dish I would request for my final meal.
  10. Been gone for a week. There were a few small cukes when I left, too small to pick. I got back to The Cucumbers That Ate The Back Yard, a dozen of them as long as my forearm and about that big around. They were firm and a good color, though, so I went on and brought them in, along with a half-dozen more reasonably sized ones, and made pickles (see preserving thread). Also on the pickage list today: a couple of small zucchini, one large yellow squash, and a few tomatoes. Killer cucumbers. Tomatoes and squash. These Sungold yellow/orange cherry tomatoes are the sweetest, best things I've ever tasted. I eat them like candy.
  11. Today we pickled some more, because we took advantage of a break in the rain to dash out to the garden and see what had transpired in the week I had been gone. In addition to a good handful of tomatoes, two small zucchini, one oversized yellow crookneck, and two peppers, there were a dozen MASSIVE cucumbers (and four or five reasonably sized ones). The giant ones weren't soft, though, so I went ahead and brought them in. What to do? Pickles! I made six half-liters and a half-pint of bread and butter (as I had a big bag of Vidalia onions), and four pints and two quarts of a new recipe, sweet spicy hot pickles, along with a couple of half-liter jars of those for refrigerator pickling. Cucumbers on steroids. They were as long as my arm, and two inches in diameter. Bread and butter pickles. First water-bath effort in the Weck jars, as Kroger was out of lids for my wide-mouth pints. Sweet spicy hots. Brine is 4 cups cider vinegar, 4 cups water, 2 cups sugar, 3/4 cup salt. Jars are prepped with garlic cloves, peppercorns (I used a combo of red/green/black and red pepper flakes, and whole coriander. Weck jars are the refrigerator version; remainder are shelf-stable. Tomorrow: 50 ears of sweet corn to cut off and freeze, and a batch of blueberry barbecue sauce to make and can.
  12. I dropped into Aldi today, to pick up a couple of things I always go there for, and glanced at the meat counter (hoping they will have eye of round on sale again, so I can get one and corn it). No such, but I actually thought I spotted chuck eye steaks. Until I looked more closely and saw they were, in fact, eye of round steaks. Sigh.
  13. Dinner 2017 (Part 5)

    What @Jacksoup said. Best wishes for safe travels and a good outcome. Will say a prayer.
  14. That looks just excellent. I've been wanting to make a more brioche-y loaf, and this looks like a great one to try. Hopefully next week. (I am, btw, loving that I can bake all summer without heating up my kitchen by using the CSO!)
  15. Bless you. Hope you recover quickly. Before you starve.