kayb

Smoked pork loin, Cole slaw I brought home from the holiday weekend, new potato salad, ham-and-cheese deviled eggs. Got the pork loin just about perfect, very moist. All good, but unfortunately, none of it was what I wanted. I also smoked sausages, and we had that and cheese. Not sure exactly what I wanted, but none of that was it.

Must be brisket day. I have one I'm about to coat in pastrami rub and smoke, then SV. Got sliced tomatoes and cole slaw. Probably will make some potato salad. Done and done.

As @Anna N posted immediately after this one, it beats hell out of the alternative. I don't like getting old worth a damn. However, I like it a great deal better than not getting old.

New potatoes roasted in duck fat. That worked. That did it. Glass of wine, too.

I am starving. Fixed Thai peanut noodles for lunch. That wasn't want I wanted. Ditto yogurt and fruit. Ditto cheese and crackers. I am distraught. And hungry. And it's storming and I don't want to get out. And I think I'll whine.

I've been looking at our Kroger since someone reported that, particularly as we have one of the big, amusement-park-for-food ones. Nothing as of yet. Somewhat odd, as you and I are not all THAT far apart.

Hmmm. I make a bacon barbecue meatloaf that I haven't made since I got the smoker. Believe I may have to try it on the smoker....I'm due that pork loin I never smoked, anyway...

Looks like Kroger is going to get into the game. https://www.marketwatch.com/story/kroger-buys-home-chef-maker-of-meal-kits-2018-05-23

I first read this as "shooting and eating in RAW...."

Much longer than a week. Think pickles.

Here's my recipe for the infamous "jail slaw," which I learned to make while a rookie reporter covering courts and cops in Crittenden County, Arknsas, and often being invited to eat lunch at the jail. It's a great, crisp accompaniment to burgers or pulled pork barbecue or fried fish, It goes well in place of lettuce on a bacon and tomato sandwich, and keeps in hte fridge approximately forever. 1 large head cabbage, shredded 4-6 carrots, shredded one large onion, shredded one large bell pepper, shredded (the latter two are optional) Dressing: 1 cup vinegar 1/2 to 3/4 cup sugar 1/2 tsp dry mustard 1/4 tsp white pepper 1/4 tsp turmeric 1 tsp celery seed Heat dressing ingredients until almost boiling. Pour over vegetables. Let sit on counter for three or four hours to marinate, stirring and tossing occasionally. Refrigerate at least overnight before serving. 4-

Sure. And no, no oil.

American is fine. Also sharp Cheddar, or Swiss, or Monterey Jack. If I have grilled/caramelized onions, some crumbled blue. Have also used butterkase, Gouda, fontina or Havarti. Whatever comes to hand. With you on that one.

I don't. Nor do I have room in the garden. Will plan for them next year.

And I've decided, since I bought one of somebody's fundraiser Boston butts and pulled it and put it in the freezer last weekend, I'll just take that rather than smoking a pork loin. Easy, and already done. That just leaves beans and slaw to prep. Slaw before I go, beans once I get there. They're easy.

I will freely admit this does not come up to the standard of work in this thread as far as looks goes, but I'll put it up against anyone's as far as taste is concerned. I have contended for ages I have the best cheesecake recipe in the world (it came from Southern Living, about 20-odd years ago, I think). Today, I took two quarts of fresh local strawberries; pureed one of them, and added the puree to the batter. That makes enough batter for my nine-inch pan and my six-inch pan, which is NOT a bad thing. While it was baking, I made a heavy simple syrup (1.5:1 sugar-water) infused with about half a cup of loosely packed mint leaves that I'd rolled between my palms to bruise them. Strained that, and capped and halved the other quart and let them sit in the fridge until the cheesecakes were done. Used the halves, along with some mint leaves I'd let sit in the same syrup, to decorate the tops. The big one is in the freezer for this weekend's pot luck. The little one is in the fridge, having already had a wedge cut out of it.... Damn, it's good.

Now I'm intrigued. I have to try this next year.

That's my favorite slaw recipe, courtesy of the Crittenden County Jail, where I used to eat lunch regularly when I was a young reporter covering court cases. It's cabbage, carrots, bell pepper and onion, if you like those in slaw; dressing of 2:1 cider vinegar:sugar, turmeric, white pepper, celery seed, heated to nearly boiling and poured over the veggies. It sits on the counter for three or four hours to marinate, stirring periodically, then goes in the refrigerator, where it lasts approximately forever. This is the best slaw made to go with pulled pork barbecue. Or fried catfish.

Well, that one cost me $6.98, for Plenty (somehow, I did not have it!) and oddly, when I was looking back to find this post, it went to the first post in the thread back ages ago, and the Okonomiyaki cookbook is still on for $3.99. Being a lover of okonomiyaki, I bought it, too. I have the Silver Palate cookbook in the dead tree edition (bargain shelf, Borders, 10 years ago). Worth the price of admission for the carrot cake recipe. That thing is sublime.

Ground ham and Swiss on a ciabatta roll from Aldi. I baked three hams for the soup kitchen last week, and this morning ground up the scraps and trimmings for the freezer, and put the bones in the freezer for future pots of beans. Bags of frozen ground ham are excellent to have on hand. Deviled ham spread, croquetas, in stuffed baked potatoes, on and on. Added some leftover pea and asparagus salad.

I can be out there tomorrow, if I can get flights...

Having snagged the last bundle of asparagus at the farmers market today, I determined to cook it last night. I cut it u, blanched and shocked it, sliced up snow peas, and diced and parboiled some carrots. Those went into a dressing of rice vinegar, vegetable oil, sesame oil, soy sauce, ginger, mirin and a dab of honey. Had it with yellow squash, sauteed with o ion, and a caprese.

Obviously, some people around these parts planted long before I did. Today's market yielded: Yellow crookneck squash, asparagus, new potatoes, strawberries, cucumbers, zucchini, scallions, snow peas and, thank you, Jesus, the Amish greenhouse tomatoes were ready! There will be BLTs this week, yes, there will. Oh, and cinnamon rolls (also from the Amish community). I am seriously contemplating getting up and sauteeing some of that yellow squash in butter with onions Right Now. And having that and sliced tomatoes for dinner.

Grabbed a sausage and biscuit from the donut shop on the way back from the farmers' market. Disappointing. I had been looking forward to one from the food truck that's normally there.

Cheese, crackers, an apple and some almond cookies, all I could muster up energy for after cooking for the soup kitchen this morning. We fed 70 with 3 10-pound hams, two two-gallon vats of mac and cheese, three gallons of green beans, and a big bowl of pasta salad, plus fruit and dessert. Had enough to feed everyone who showed up...barely! Got Laughing Cow spreadable Swiss wedges with garlic and herbs at Aldi t'other day. Think I'll start keeping them around. Easy, quick, tasty. With wheat thins.