Norm Matthews

I didn't know where to post this. Beverages does not have a section for orange juice and it didn't fit anywhere else, so I chose cooking- breakfast. I guess it doesn't take much to make me happy and today I am happy. I love love Valencia orange juice. I used to make it several times in season but for the last six or so years they have been crazy expensive. Today at the Hen House (local grocery chain that has been around since the 1940's) had a bag of 9 for a little over $5.00. Nothing tastes as good or makes as much juice as they do, IMHO. Last week Charlie cleaned up the basement and brought up a juicer that I got when a local coffee shop that lost it's lease and was selling everything. He said it looked too cool to keep setting down there. It doesn't work as well as the antique electric Sunkist one though. The carafe is a quart size and was filled up with less that two bags of oranges.

Thank you. I hope you like it. Everyone here who has tried it says it's good. The other side dish was from a package mix for mashed potatoes with cheese and garlic. Neither of us liked it.

Sounds really good. Love the ceramic plate.

I was going to make this dinner yesterday (Tuesday) On Monday, I asked Charlie if he would like to go out for lunch on Tuesday. He said he didn't think he'd be able to do it so I forgot about it and started doing dinner later on. Right after I put the Mac and Cheese in the oven around 4:30 he came in and said he could go to dinner with me in about 45 minutes. The mac n cheese went in the fridge and the rest got finished today. The mac&cheese is an Ina Garten recipe. I didn't think much of the way it tasted before it went in the oven but we both loved it when it came out. Charlie said I could skip the tomatoes next time though.

I am going to try this soon. Looks fabulous.

It was 101 degrees outside today. it was a little hotter standing next to the grill. We had chicken (thighs) bulgogi along with rice and three kinds of kimchi. Charlie asked for and got a salad to go with it.

The toppings are Crema, Tajín, and Queso fresco.

Quick & easy tenderloin on the grill, corn pudding and peaches from the farm stand.

We had tacos

Charlie had his birthday party today. I was cooking all week. We had ribs, brisket, beef bulgogi, fruit salad, potato salad, coleslaw, shrimp mold dip, BBQ beans, deviled eggs and Tonto de Verano punch and a lemon pudding cake

I had heard about mahi-mahi but had it for the first time when I visited my son in Seattle. I ordered it at a restaurant on the pier near Pike's Place Market. I loved it. I wish they could make it taste that good here in Kansas. PS I just remembered I had a picture of us at that restaurant back then. It took a little time to find it. It was 20 years ago.

I had planned on another day of being alone with lots of peace and quiet but it wasn't to be. One of the crew with Charlie had his tent damaged and then it started to rain so they came home early and I had to think of something to make for dinner. As it happened, I had bought a whole beef tenderloin yesterday which I was going to cut up into steaks and freeze. I cut 5 steaks for us and froze the rest. I think I'll make bulgogi with the rest in a week or so. I grilled the steaks with Montreal Steak seasoning, cooked corn on the cob in the oven with husks on. It is an easy care-free way to do it. Just put them in a cold oven, turn it on to 400º and set the timer for 30 minutes. They come out juicy and easy to husk and the husks can be used as a handle. I did crinkle-cut French fries in the Air Fryer and cut up some strawberries, tossed them with sugar and blueberries and had them with shortcake and whipped cream (from a can). I just had to pay attention to the steaks and everything else was on timers. I forgot to take any pictures though.

My son is leaving in the morning to meet friends for a float trip in the Ozarks. Three friends are riding with him and will spend the night here to leave early. To feed them I made a larger version of shrimp with pasta, sun-dried tomatoes and spinach in a cream sauce.

It was Buffalo wings for dinner tonight along with coleslaw, corn and some rice for Charlie.

Thank you. That is very helpful.

My sons birthday is next month and he has invited his lowrider car club. I came across this Spanish wine cocktail/cooler/punch. I think it sounds good for an August BBQ party. Has anyone tried it or have opinions? Ingredients: 750 ml bottle young & fruity red wine 750 ml lemon flavored soda or orange soda or lemonade and club soda 1 slice lemon 1 slice orange 200 ml sweet vermouth, optional Stir just to combine. Serve over ice. It says a Spanish garnacha or pinot noir are good choices. I couldn't find that Spanish wine. I wonder if a Spanish tempranillo or old vine zinfandel would work or maybe a sweet red Italian wine? The people who will come are all at least in their mid 30's or older. I am guessing that the ones who might drink a wine cocktail would like it on the sweet-ish side. I think it might appeal to the ladies. The guys will be happy with a cooler full of beer.

I think its figured out now but you are right about standardized measurements. I've read or someone told me that In the old west, shot glasses were not standardized for quite a while, nor were whiskey glasses.

Man do I feel silly. All of these glasses measure 4 tsp per Tablespoon but the smallest one had a dessert spoon equaling two teaspoons. I must have looked at it and thought it was a tablespoon then assumed they all were the same. When the glass is turned to see the two next to the mark, the dessert spoon marking is turned away so I couldn't see it. You know what they say when you assume. ass u me

You are correct. After I looked into it some more, this system does use 4 tsp to 1 Tbs. There must be some other answer.

I think I found the explanation. It gets frustrating to ask google about why or when or for what purpose 2 tsp once equaled 1 tbs. It keeps looping back to tell me I'm wrong. But I found this: The apothecary system of measurement is an outdated system of measurement previously used in medicine and science. Unlike the household and avoirdupois systems, the pound in the apothecary system is based on 12 ounces…. In general, use of the apothecary system is discouraged in pharmacy practice today because of safety concerns and inaccuracies.

I actually have two more of these glasses and didn't include pictures because I couldn't get clear images of them but now that you all have given me a medical connection I took a closer look at them, I noticed printing on one of the glasses says Livitamins Liquid Capsules and it is from S.E. Massengill Co. which turns out to be a pharmaceutical company founded in 1898. The other one is more of a beaker than a jigger shape. On the bottom it says Jas. H. Smith & C. Chicago. It was a 1872 Photographic firm and darkroom equipment is listed among the items they sold, so that would have a chemical connection. So it seems that these were not kitchen items after all. Maybe now I know enough to do some more looking to find the 2 teaspoons to a tablespoon reason.

I have three small measuring glasses that I found in antique stores. The smallest one may be little smaller than a shot glass and the other two are not a lot bigger. Each measures have 4 teaspoons equal 1 Tablespoon. Does anyone know if a teaspoon size at some time in the past changed from 4 to 3 or are/do these measurements have some other application?

I just noticed it was ten days ago when I last posted a meal and it was ribs.. spare ribs and today its ribs again,, this time baby back ribs. It's not that I am getting a rut (I hope not anyway) it is just that most of what we have had in between, wasn't worth taking pictures. Stuff like chili, deli cold cut sandwiches, KFC, etc.

Thank you. I had some success brining the corn in a gallon of water with a half cup each salt and sugar. It was grilled after a few hours. The directions said to leave it in the brine for at least 20 minutes and not to exceed 8 hours.