kayb

I was in the notion for a pot roast, but somehow, all the roasts have migrated to the bottom of the freezer and I didn't feel like digging. So when my hand came to a Boston butt pork shoulder roast, I said, "that'll do." Seared the roast, which I'd seasoned with garlic salt and black pepper; put onion chunks in the bottom of the roaster, added a half-cup of white wine, the roast, then surrounded it with potatoes and carrots, which I seasoned with Lawry's Seasoned Salt. Covered and baked for about five hours at between 275 and 300. Had some good pan drippings and could have made gravy, but couldn't be troubled to do so. It was Just Fine the way it was.

Because every once in a while, you have to splurge. Had a houseguest, so pulled out the stops for breakfast. Bacon, smoked salmon, scrambled eggs, pear preserves, a latke with sour cream and caviar (ok, it was the cheap domestic kind), and another latke with apple butter. I did not want lunch.

"...with a capital T and that rhymes with P and that stands for..."

If the large pans are like my small one, be aware they are quite shallow. My 12-inch is probably an inch deep.

Looks like it's going to be a great-sized space. Anxious to see results. I love an outdoor kitchen. When we move next year, I hope to have one.

The big annual craft show in Jonesboro is this weekend. I was GOING to go, until I saw the parking lots (jammed) and lines waiting to get in (long, and while it was a pretty sunny day, it was in the upper 40s/low 50s and a BRISK wind out of the north), and I drove right on by. Nothing I needed that badly. Supposed to be in the 30s tonight and not get out of the 40s tomorrow. It's pot roast time for Sunday dinner!

I have taken to baking muffins every Sunday morning. My basic muffin recipe is this one or a bran muffin, this one, which is the one I think they used to print on the back of the AllBran box. I've experimented with all kinds of add-ins and flavors for these. The vanilla ones morph well into lemon poppyseed, pumpkin, banana, and my personal current favorite, cinnamon apple. The bran ones get all sorts of fruit -- dates, figs, cranberries, or whatever I can find dried in the pantry, and assorted nuts. My Sunday school class at church has gotten used to the Sunday morning muffins! I think tomorrow's will be apple cinnamon or caramel apple, as I have some apples to get rid of. Although I really have a taste for date walnut bran muffins....

I grew up on canned salmon croquettes. There was always a can of salmon in the pantry, and Mama would grab it when she needed dinner in a hurry, or there was nothing else handy. I still make them occasionally; good for a blast of nostalgia.

There is no such thing as excessive amounts of butter. And I LIKE corned beef hash from a can. Got to have a fried egg, over easy, on top of it, though.

10-inch. I'm actively trying to reduce the number of leftovers that reside in my refrigerator until they're old enough to vote before I throw them out.

My flying pan steal (aka a small paella pan, perfect for two people) is here! I'm afraid I am ruined. Will be ordering Darto again. Box was banged up, but in one piece.

Yet another notification from DHL: package has been delivered to courier in Memphis, so I'm thinking I may see it today, tomorrow or Monday. Package contains, according to DHL, a "flying pan steal." OK den.

Excellent made-for-TV (I think) movie on her that makes the cable TV rounds periodically. Interesting to me because she is autistic, and my grandson is as well.

Damn. That would about be worth buying an air fryer.

My pan (DHL has kindly decided to notify me in greater detail, and in English, to boot) has arrived in customs in Miami. I'm kinda scared. I'm afraid I'll wind up wanting to replace my Lodges (which, to be truthful, I haven't used as much as I thought I would).

Now THAT is a case of the whole being greater than the sum of the parts. Would someone offer time/temps for SV limon/lime-cello?

Indeed. I may have to put some fruit on to soak after Christmas to be prepped for next year....Sounds wonderful!

Gulp. Mea culpa. Mea maxima culpa.

Could one, one wonders, bake arancini in one's CSO on convection bake? I love arancini. Hate like sin to deep-fry anything.

1. Do y'all get corn meal over there? If so, mix it half and half with flour, season it to your liking, toss sliced okra in it, and fry it in a wok. 2. I think the next post after this one answered my question, but I presume most green beans are used in stirfries?

Don't you love those Burman's condiments?

This is the place! Be sure to share some of your own creations, as well! And welcome.

It's the visual that does me in. Reminds me too much of souse meat, which I could not eat because I watched it get made in the big kettle when we killed hogs when I was a kid. I have gotten over many childhood aversions. That is not one of them.

Thank you, Amazon, for telling me when I've already bought a book.

Noticed t'other day my stock of stock is getting low. I excavated some beef soup bones when I was cleaning out and organizing the small freezer for the new beef, and I'm contemplating roasting a chicken tomorrow. It'll be stock-making time this weekend! Love the IP for stock.