kayb

Looks like some prime pulled pork.

Mailman came through today! Bread this afternoon.

I have SV'd for 36 hours at 140 then finished on the grill, in the smoker or in the oven. SV with dry rub, finish with bbq sauce.

Close to standard here. Ham, asparagus, potato salad, green peas, corn casserole. Probably will make up plates and deliver to folks to avoid so many leftovers.

Turned the grandchild back over to his parents and decided while we were out we'd pick up dinner. Child A wanted Olive Garden. I did not (and never do). I opted for a pork barbecue plate from a local spot. Damn fine dinner for 10 bucks. Apparently my town is turning out wholeheartedly to support restaurants. Every place we passed had a lot full of cars and servers scurrying back and forth.

Probably. Though the Sonic ice is preferable.

Oh, and a Sonic diet coke. Don't skip that.

Lunch today was the Pandemic Special: French onion dip, Pringles, and candy Easter eggs.

There's a local sandwich shop that does something similar to this, with a wonderful oil and vinegar dressing. I love it because for those of us who are off gluten, they'll wrap it in lettuce leaves. Then it's an "unwich."

Not a professional, but...all of the above. I have bookmarks in books, a bookmarks folder entitled "recipes to try," as well as a ton of saved recipes on the Food 52 and NYT cooking websites. I have a folder of documents entitled "recipes" that I've broke down into categories (entrees, desserts, breakfast, sauces, etc.) with mostly word docs but some jpgs and screenshots. I have migrated over to using the "copy me that" app/website to manage recipes I collect from online sources. I understand Eat Your Books is handy for finding recipes in your hard-copy cookbooks. I have it, but have yet to index all my cookbooks..... To me, the important thing is to be able to search by ingredient. There's a search engine, recipe puppy, that allows that, but it's a little unwieldy. You can also do it on epicurious.com. I have not been able to figure out how to do it on copy me that.

Thai fish cakes, coconut rice, vaguely Asian slaw. Not bad, not great.

Lord willing and the creek don't rise!

How gorgeous!

Aldi/Instacart finally took my order! So I pick up groceries at Kroger between 11 and 12 tomorrow, and Aldi brings me more groceries between 5 and 7! We will be set for a couple of weeks.

I have been trying for three days to get an Aldi order placed for delivery. Apparently they only take delivery orders for the following day. Guess Ill wait until after the store closes at 9 tonight and try then. I may have to break down and go; when I was by the parking lot the other day, it wasn't crowded. A friend reported yesterday it took her an hour and a half in line to pick up her Kroger order. I have one of those scheduled tomorrow. With those two, I'm good for the next couple of weeks. Officials are saying here to expect a mid-May peak in the virus. I guess I'll last that long, not that I have a great deal of choice. If anyone has an interest, a Facebook friend video'ed herself getting tested from the virus at a drive through site. It's enough to make you stay home. I'll send it to anyone interested in the process.

Well, I've made a start. The herbs are in the ground, with the exception of the mint, which is in a big kettle so it won't take over the world. From left, dill (barely visible), lavender, marjoram, oregano, basil. From left, thyme, rosemary, sage, cilantro. Parsley will go just to the right, when I get some. The kettle of mint. And for good measure, two pots and two planters of petunias.

Got a notification my KA flour order had shipped. There's harvest grains bread in my future.

It's a bit warm for pot roast, but the kid wanted pot roast. So we had pot roast. One of my better ones. Farm raised grass fed chuck. Potatoes, carrots, onions. A splash of red wine, a little water, and an envelope of onion soup mix. Four and a half hours at 300F, and it sat for another two. I'd also thrown in a container of mushrooms that needed to be used. Leftovers for days.

Chicken in walnut sauce, from the NYT recipe. Not the best thing I ever made, but not bad. Should have thinned the sauce more.

I've never made a croissant in my life, but the above look damn well gorgeous to me.

Well, I ventured out today; picked up a chuck roast and eggs from my farmer, complete with mask and gloves (he had the gloves, not me). Then I went for a sanity-boosting drive, then stopped by Home Depot to pick up potted herbs to transplant. Limited number of people in the store at the time. I wore my mask, and several other folks did as well. Contactless transaction. The herbs and potting soil are on the back porch, where they'll stay until tomorrow afternoon when they all go in the ground except the mint, which is going in a pot so my entire back yard does not become mint. I also bought petunias, because they were pretty. They'll be good spots of color on my back porch and my deck off my bedroom. One must, after all, feed the soul as well as the body. Hoping it will dry up enough this next week I can get the raised beds in. Interestingly, not many people were browsing the veggies and herbs. Several more in the flowers. But I think the bulk of folks were looking for materials to repair tornado-damaged homes.

Update? We will stage a major protest if needed.

All my bacon grease goes in the same jar. My regular bacon is Wright's, a pretty good mass-produced bacon, but occasionally I'll buy the thin-sliced cheap stuff for a specific application (like wrapping things I'm going to bake, etc.) I don't cook a lot of Benton's, Father's, Broadbent's, etc., as I'm happy with Wright's, but when I do, I don't separate them. Ordinary bacon grease is Just Fine for: Putting in cornbread Simmering with green beans Frying home fries Putting in gingersnaps If I knew I were going to make baked beans soon, I MIGHT save some of the smokier, etc., grease separately for that purpose.

I made them one year. They're marvelous.

My father used to eat Saltines, bologna, cheddar cheese and hot sauce. Plain old hot sauce, probably Tabasco.