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Post by mgulfcoastguy on Dec 31, 2021 15:15:19 GMT -5
Salmon on a cedar plank in the grill, cabbage in some form since it was 15 cents a pound and there was no Cole slaw mix. Might dig into the covid supplies and make pasta.
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Post by daylilydude on Dec 31, 2021 15:46:53 GMT -5
Gonna be a big ole pot of pinto beans with smoked hamhocks and a pot of collard greens with bacon... so pick the one they want, or get a bowl of both. Now mgulfcoastguy, what is this covid supply you are talking of?
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Post by pepperhead212 on Dec 31, 2021 15:51:13 GMT -5
I already cooked my sauce for Shrimp in Chipotle Sauce - a Bayless recipe, using his original salsa negra, which I always have in the fridge. Now I can just reheat it, and cook the shrimp in it briefly, and make tacos in toasted corn tortillas.
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Post by mgulfcoastguy on Dec 31, 2021 17:09:25 GMT -5
Gonna be a big ole pot of pinto beans with smoked hamhocks and a pot of collard greens with bacon... so pick the one they want, or get a bowl of both. Now mgulfcoastguy , what is this covid supply you are talking of? The big supply of non perishables purchased when we didn't know if the stores would be open in 2020. Ramen, Pasta, dried beans, pasta sauce, a sleeve of tuna etc. Cans do eventually expire or weevils get into pasta.
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Post by mgulfcoastguy on Dec 31, 2021 17:10:38 GMT -5
I already cooked my sauce for Shrimp in Chipotle Sauce - a Bayless recipe, using his original salsa negra, which I always have in the fridge. Now I can just reheat it, and cook the shrimp in it briefly, and make tacos in toasted corn tortillas. I think that I have the book though not the specialized chiles.
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Post by hairymooseknuckles on Dec 31, 2021 18:36:41 GMT -5
Shucks I dunno. Might be catfish stew for all I know. Hahahaaa, no, seriously I just don’t know yet. We had a fabulous supper of roasted game hens. Wifypoo fixed some sort of rice dish to go along with it. I didn’t ask what all was in it, I just ate it. It was good.
Tomorrow’s lunch hasn’t been decided exactly. We talked about a couple of options. We have enough ingredients for another lasagna. Mom also bought a head of cabbage yesterday, so we could do a stuffed cabbage dish. I don’t care one which way or the other. I’m looking forward to breakfast though. We are having baked oatmeal topped with roasted/candied pecans and bacon. By the time I eat my weight of oats/nuts/& bacon for breakfast, lunch can kiss my.....
We generally just eat two meals daily, but with the holidays, we’ve been eating all times of the day. I like it better when breakfast is served between 9/10 and supper is served between 4/5.
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Post by meandtk on Dec 31, 2021 19:39:13 GMT -5
I built a fire and cooked black eyed peas and cabbage in my cast iron. We only need cornbread cooked tomorrow.
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Post by paulf on Jan 1, 2022 9:53:58 GMT -5
A big ole 15 lb bone in ham from Costco. Most of that will be for sandwiches; the bone and what's left on it will be for ham and bean soup later on.
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Post by ladymarmalade on Jan 1, 2022 10:51:46 GMT -5
I built a fire and cooked black eyed peas and cabbage in my cast iron. We only need cornbread cooked tomorrow. Oh, that looks amazing. That's exactly how our cookfires look when we're camping- such a happy thought on this cold winter morning.
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Post by ladymarmalade on Jan 1, 2022 10:55:56 GMT -5
I had a long week at work followed by getting my booster last night, so we didn't do much yesterday. I cooked up a pasta kit from Sam's Club and we celebrated with a subpar red velvet cake. (I should have gotten the chocolate.)
Today I have a glorious day off. I have ingredients on hand to make a delicious Beef Stew or Lentils & Sausage or Homemade Pizza or a seafood feast of Shrimp, Scallops and Fish. Plenty of options, but we'll see where the day takes me. The kids are working today and we're contemplating taking Christmas down. My arm is super, super sore from my booster though, so the thought of individually plucking ornaments off of trees is not enticing.
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Post by spike on Jan 1, 2022 11:27:08 GMT -5
The bro has 30 pounds (Yes you read that right)of sauerkraut filled with kielbasa and pork in the oven. Plus he makes this cold pineapple, hot caramel with whipped cream and cherries thing for dessert. I have a prime rib roast and baked potatoes to cook. I am not making a dessert as we shall explode as it is.
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Post by rdback on Jan 1, 2022 15:17:15 GMT -5
Your bro and I have the same idea spike, lol. 10 pound pork roast with kielbasa and sauerkraut is roasting in the oven, with a pot of black-eyed peas w/Xmas ham bone simmering on the stove. Just put a pan of cornbread in the oven. Dessert will be a piece of key-lime cheesecake my father sent for Christmas. Yum.
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Post by hairymooseknuckles on Jan 1, 2022 16:32:35 GMT -5
rdback, We are having kielbasa and cabbage. (I don’t do kraut.) black eyed peas and cornbread. Just between you, me and a gate post, I’d just as soon had lasagna, but I ain’t cooking ......sooooooo.
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Post by meandtk on Jan 1, 2022 17:56:17 GMT -5
I built a fire and cooked black eyed peas and cabbage in my cast iron. We only need cornbread cooked tomorrow. Oh, that looks amazing. That's exactly how our cookfires look when we're camping- such a happy thought on this cold winter morning. It’s still in the 70s here.
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Post by hairymooseknuckles on Jan 1, 2022 18:09:08 GMT -5
meandtk, It was 77 up till the wind came in. It’s around 69/70 currently, but it’s dropping.
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Post by hairymooseknuckles on Jan 1, 2022 18:56:01 GMT -5
And as quick as I can blink, it’s 55. It’s dropping fast.
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Post by pepperhead212 on Jan 2, 2022 1:03:31 GMT -5
This afternoon I made another one of those tacos with the shrimp in chipotle sauce, just as a snack, while I started getting the other ingredients together. I put together a fairly easy Indian dish (I already had the masala made, which is what would have taken longer), using 12 oz of some mizuna I just harvested yesterday. The original recipe called for half mustard greens and half spinach, but this is a mild mustard green. It is a Hyderabad version, which I used a cup of red chori beans for, and 1/3 c sorghum berries - I used these since they pressure cook in about the same time. While they cooked in the IP, and the pressure released naturally, I cooked the spices in some ghee, along with some tomato paste, and chopped up all that mizuna. This, and the spiced ghee, were stirred into the beans, along with the masala, and simmered about 10 minutes. Red chori beans, with sorghum berries and mustard greens. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Jan 2, 2022 9:53:03 GMT -5
Jump Dog a Rabbit! It’s currently 18 degrees here this morning. Y’all can close that barn door up north any time youse feel like it. Sheeesk!
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Post by september on Jan 2, 2022 12:23:06 GMT -5
hairymooseknuckles , nope, I'm keeping it open! I've had -30F below up here two mornings in a row, happy to share some of it with you! Actual temperature (not windchill)
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Post by ladymarmalade on Jan 2, 2022 13:23:20 GMT -5
hairymooseknuckles,you feel free to open YOUR barn door facing north and let some heat out in our direction. BRRRRRRR!!
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Post by Laura_in_FL on Jan 2, 2022 15:23:26 GMT -5
Wow, you guys have it cold! It has been very warm here (upper 70s highs and 60s lows). But the front is coming and the temperature is supposed to really come down, with a low of 38 tonight and a high of only 55 tomorrow. Frost is possible tonight and probable tomorrow night. That is normal January weather, but it will be a big change after the long warm spell we had for all of December.
For the first time in recent memory, my MIL did not make the traditional good luck meal of ham, blackeyed peas, and cornbread on New Year's Day. (We joked that it will be her fault if we had back luck this year.) Instead she got takeout from a BBQ place, which was very tasty. Kind of a variety pack of pulled smoked chicken, pulled pork, pork ribs, and beef brisket, plus some fixings.
Hubby's brother and family were down here visiting all last week. They live in Kentucky and last week was the first time we had seen all of them in quite a while. So we spent a lot of time with them this past week.
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Post by brownrexx on Jan 3, 2022 9:06:52 GMT -5
Good Luck meal here in PA Dutch country is pork and sauerkraut. I asked DH if he believed in that luck thing and he said no but he wanted pork and sauerkraut anyway "just in case". We had been away and were driving home on New Year's Day so I didn't have time to thaw and cook any pork so we had beef/pork hot dogs with sauerkraut and he was OK with that.
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Post by hairymooseknuckles on Jan 3, 2022 11:34:08 GMT -5
Good Luck meal here in PA Dutch country is pork and sauerkraut. I asked DH if he believed in that luck thing and he said no but he wanted pork and sauerkraut anyway "just in case". We had been away and were driving home on New Year's Day so I didn't have time to thaw and cook any pork so we had beef/pork hot dogs with sauerkraut and he was OK with that. Oh my, that brought up memories from my youth. My big Sister’s favorite meal was Sauerkraut & Hotdogs. Me? Not so much. That’s a good hotdog and a pot of cabbage wasted. Laughing... my opinion only.
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Post by brownrexx on Jan 3, 2022 12:51:55 GMT -5
hairymooseknuckles, I don't like sauerkraut either even though I make it from my home grown cabbage for hubby. He nags me into eating a forkful on New Year's Day "for luck" but I still don't like it.
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Post by Laura_in_FL on Jan 3, 2022 13:35:51 GMT -5
I do like it, but only as a condiment for certain foods, like hot dogs and Reuben sandwiches. I wouldn't want to just eat sauerkraut straight as a side dish.
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Post by hairymooseknuckles on Jan 3, 2022 14:17:15 GMT -5
brownrexx, I grew up in a small community of mostly Czech heritage. I like a LOT of their foods and they can bake like no bodies business. Then they come along and fix something like kraut and it makes you scratch your head. Hahahahaaa. I’m only half joking. I have helped can kraut. I don’t know if I ever told you the story about me tightening the lids of the kraut jars. Hahaaa hahaaa. You can just imagine what happed a couple weeks later. Whole lotta popping going on! Ohhh my, did it ever stink and create the mess of the century. Jars bursting, breaking and stinking.
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Post by Laura_in_FL on Jan 3, 2022 15:55:48 GMT -5
I can imagine. Ewww...
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Post by rdback on Jan 3, 2022 16:09:26 GMT -5
I love most all things fermented - sauerkraut included! I make my own. I like it all kinds of ways on all kinds of things, including just sitting down with a jar and a fork and chowing down. YUM!
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