kayb

Nunavut, heck. Jonesboro is a small city of 80,000, and we just got Uber last summer.

I'm not a spinach fan, but my kids love the stuff, and this is how I used to make it when they were small. I'd hardboil two or three eggs, peel and dice them. Dice up 4 or so strips of bacon and fry until they were crispy; pour off all but about a tablespoon or so of the bacon fat. Toss in the spinach and egg, and saute just until it wilts; add a splash of wine vinegar and some salt and pepper. I couldn't handle it, but they loved it.

I did not see them at all last year. Been watching like a hawk this year. Apparently it's been a good harvest. We'll see how many jars of apple butter I get out of a half-bushel, and see if we need to go back. I wouldn't mind having some to dry...

Ah, Zinnie's! Have knocked back a beer or three there.

Have acquired a half-bushel of Arkansas Black apples. Apple butter making will commence Monday.

<<shudder>> There are jailhouse foods of which I am quite fond (having covered a good bit of court and cops during my newspapering days). To this day, the best pinto beans I ever ate were at the Crittenden County Jail. And I still make jail slaw, and occasionally will have it with fried bologna, on a bun. The prison tamale reminds me of something Paul Newman might have gotten fed during his time in the box.

Glad to have you. I'm currently tentatively exploring my way around the world of the electric smoker. And I know little charcuterie I do not love. Are you a Razorback kind of hog, or the cured/smoked kind of hog?

Done.

Frito Pie is a culinary masterpiece. Particularly when they make it at the Frost-T-Top by slitting one side of the bag, putting the bag in a cardboard Frency fry tray, and using the resultant container as a bowl. I'll have mine with cheese, no onions or jalapenos, please. (Before someone chides me: I don't like raw onion; cooked is marvelous. Don't like Jalapenos; they taste too green. Let them get ripe like God intended a pepper to be, and I'm OK with 'em.)

Big. Real big. Because you don't have to get up to mix another one as often.

Glad you enjoyed. I'm about to be jonesing for some ham and cheese rolls with that recipe. Been thinking about them of late.

Luck!

I, too, turned to the King Arthur Flour recipe site this week, with a loaf of oatmeal sandwich bread. But I wanted a "little something" different in it, so I subbed out a half-cup of the a/p flour for buckwheat flour. Gave it a pleasant nutty taste, and a bit of a whole-wheat look. I'll make it again. The other loaf is the sweet potato pecan bread, because I was also in the quickbread mood. As noted on the EG quickbread cookoff topic, it wants more spice; it's a little bland. Definitely tweakable. Pimiento cheese sandwich (with bacon and tomato!) on the oatmeal buckwheat bread, with tomato soup.

That's very cool-looking!

I did. See the "Road food" topic.

Homemade and canned tomato soup, pimiento cheese, bacon and tomato sandwich on oatmeal buckwheat bread.

Enablers-R-Us.

And this one: Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods. $1.99 US Kindle for Prime members.

I was astounded at the difference the first time I cooked a farm-raised, local, never-frozen turkey. I only cook one a year, so it's well worth it to do it right.

Yesterday it was 29 degrees when I got up, so despite it being a sunny day, I chose to stay in my PJ's and nest all day. That included baking a loaf of yeast bread and a loaf of sweet potato pecan bread. Recipe for the latter here. I doubled the pecans to 1 cup. Not bad, but I would bake the next one in an 8 x 4 pan instead of the recommended 9 x 5; it was fairly flat. Definitely needed more spices. Sweet potato taste isn't nearly as assertive as pumpkin. But definite possibilities for tweaking.

I cook, usually, for one or two people. I'll often roast a whole, farm chicken. I'll easily get five or six meals, plus a quantity of stock, from that. Kind of brings the price to a rational level, particularly as opposed to throwing yucky chicken away.

I have sad news. The pie lady from DeValls Bluff has passed on. I mourned her. That was a regular stop. Always thought Craig's was overrated -- but not the Pie Shop.

It's on St. Mary's Street, east of 65 about two-three blocks. Next to the junkyard. And very nearly indistinguishable from it. Don't miss the pie.

Oh, we rather proudly use that descriptor for all sorts of slightly on the redneck/Middle America style foods. Particularly those made with prepared ingredients -- most anything with Jello or cream of --- soup, for example. Canned crescent rolls from the dairy case qualify! I will note they didn't last long this morning.

Was making my pimiento cheese earlier today. Froze the Velveeta semi-hard. Helluva mess. Quick, though. Cheddar did fine.