Archive for the ‘Cooking’ Category
Now that the rain has finally stopped I might be able to get out the house for a few hours. The last week minus two days has been pretty damn wet. Last night at 2am I took a peek out the rear window and surprise surprise, there was three feet of water in the back yard. The runoff from the surrounding hills became so heavy there was nowhere else for it to go. Fortunately the yard drains very quickly and once the rain stopped the flood disappeared.
‘The Beginning’
With all the rain keeping us inside I decided to take care of another cooking chore while I had the chance. I spent a good part of the day yesterday making salsa. My normal salsa recipe makes 10 quarts or 20 pints but I decided to increase it by fifty percent. I purchased the necessary ingredients, returned home and got to work. It took longer for me to dice the peppers, onions, and tomatoes than it did to complete the entire batch. Three hours later the kitchen looked like a tomato bomb had exploded but the end result was well worth the effort. I finished the batch with 13 quarts and 8 pints of some killer Roasted Corn & Black Bean salsa.
I changed the recipe a bit and added more habaneros, less jalapeños, and a healthy heaping tablespoon of cayenne pepper. I call this batch my Commando salsa. As your eating it, it slowly creeps up behind you when your not paying attention and blows the top of your head off. It has an immediate hit of habanero to jolt you a little and then the jalapeños lessen the burn somewhat. Just when the heat is subsiding from those jalapeño’s the cayenne kicks in at the back of your throat and nails you hard. With that mixture of peppers the more you eat the hotter it gets but man it’s a wonderful pain.
‘The End Result’
As of this morning it’s been canned, labeled and placed on the shelf. There should be more than enough to keep us salsa happy for this entire winter. I’ve worked my winter cooking list down to just two remaining items. I need to make a huge batch of chili and some hot pickle relish. Once those are complete I’ll pretty much be done with the garden for this year. I should be able to start removing some plants and begin the cleanup in two or three weeks.
Fall is fast approaching and I can’t wait.
‘This is From a Nearby Neighbors Farm’
I’ve been enjoying my downtime since the departure of my better-half for her trip to Ocean City. The downside to her leaving is the fact that I’ve been stuck with some of her watering chores. She has at least a hundred plants surrounding the house, on the deck, and even in the house. I find having three plants six feet high in the living room very interesting. It’s like living in a jungle and that jungle needs watering all too often. God help me if these plants aren’t all healthy and happy upon her return. There could be bloodshed.
My second chore involved the babysitting of her daughters dogs. I need to drop in at their house everyday around noon to let the little buggers out for a pee break and a romp around the yard. I really don’t mind it all that much because I actually like most pets more than I like most people.
‘Good Eating’
Once her chores have been handled I can then move on to my list. Fortunately my list is flexible and if I choose not to complete anything on it no one would give a damn anyway. My list includes the garden that is continuing to produce ridiculous amounts of veggies. I’ve been trying to keep ahead of it by canning a few things each week but I’m quickly falling behind. Here’s a list of what we’ve canned so far and believe me I’m ready to call it a day anytime.
10 – pints of hot mustard dill pickles
6 – pints of pickled zucchini
12 – pints of pickled jalapeños
1 – quart of pickled veggie mix
6 – pints of pickled veggie mix
10 – pints of hot B&B pickles
I still need to make two large batches of salsa and a huge batch of chili. The salsa will be canned to the tune of twenty quarts or forty pints. The chili will be frozen in twelve one quart containers and that should give us enough for most of the winter.
‘This is Kick Your Ass Chili’
‘This is Double Kick Your Ass Salsa’
Once the better-half returns from her final trip of the summer we’ll get down to some serious work for a few weeks. It’ll be a huge relief to get the garden processed and into storage. If the results so far are any indication, we’ll surpass any expectations we had for a garden as small as ours. I’ve already started planning for next summer with the addition of a small greenhouse and an irrigation system that will use our water more efficiently. That will allow us to grow a few additional items in a more controlled atmosphere with less bug problems and better water control.
Back to the fun.
I’ve been so busy of late I decided to take today off. My only task this morning was to can another ten jars of Bread & Butter pickles. The garden is producing ridiculous numbers of cucumbers, zucchini’s, and beans, making it a little difficult to keep up.
‘Before’
‘After’
I really hope to get a little reading done over the next few days. Last weekend we visited a local fair at St. Matthews church in Limerick, ME. This is an event that we try never to miss. It’s a three day event and draws quite a crowd from southern Maine. It consists of a huge flea market where you can still find a treasure or two for a very low price. Over the years I’ve found quite a few jewels and this year was no different. I found two stainless steel stock pots in like new condition without a mark on then for $15.00. If I tried to buy them at a retail store it would have been more like $50.00.
There were crowds of people everywhere but as always the biggest crowd was in the book tent. Tens of thousands of books, sorted on tables, and being rummaged through by hundreds of people. I normally am able to buy enough books to keep me reading for most of the Winter for less than $20.00. It’s hardback books for a buck and paperbacks for $.50 each. I bought so many I had two make two trips to the car to unload the bag. I may be a big fan of the Ereader’s but at these prices I’ll take a step back to reading actual books anytime. I still like the feel of the book in my hands and turning each page manually. An Ereader is more convenient to be sure but old habits are hard to break.
‘My Winter Stash’
Another thing I look forward to are the french fries. I’ve been on a no-carb diet for almost a year but there are certain occasions that demand that I eat some greasy, salty, and crunchy fries. I pigged out and with the help of my better-half, her daughter and her husband, and the grandson, we totally destroyed a giant box of fries along with half a bottle of ketchup. It was sinfully delicious.
The grandson who is just now starting to speak spent most of his time near the tent where they sell used children’s toys. He was drawn to a hot looking plastic Camaro with flashing red lights and shiny decals. That should keep him occupied for a week or so making it an excellent investment.
They offer some minor gambling with a chuck-a-luck wheel, a greenhouse selling plants, and a host of other food booths. The odd clown or two doing face painting for the kids and a huge barbecue cooking area loaded with roasting beef and chicken. The aroma is almost overwhelming. I like all of it except for those clowns that always seem to roaming around the grounds and showing up right next to me. After all these years they still creep me out.
‘Yikes!’
The better-half, the daughter, and the grandson are leaving on a road trip tomorrow heading south to Delaware and then on to Ocean City, Maryland. They’ll be meeting up some of her family members for a few beach days and a night or two on the Boardwalk. I guess I can expect another silly baseball hat and T-shirt to add to my collection. That also means a week off from everything on my better-half’s Honey-Do list. I’ll be able to read a few books, relax on the deck with the cat, and clear my head a little.
It should be a good week for us all.
This Summer continues and of course the garden related tasks keep right on coming. With a break in the rainy weather I thought I should begin harvesting and drying some of the herbs from the garden. This summer’s abundance of rain has caused the herbs to grow like never before.
I learned a lot of what I know about herbs from my later mother who had a world class green thumb and could grow damn near anything. Herbs were no different. Over the years I’ve collected a small library on growing herbs and their many uses both culinary and medical. I’ve always maintained an herb garden and use them in almost every dish I prepare and eat. I realize that many of you recognize the names of herbs but have never actually seen the growing plants. Here’s a shot of what Oregano looks like in bloom. The blossoms are beautiful and can be used to enhance the presentation of any kind of pasta dish.
I’ll guide you through the drying process as best I can so please don’t get too bored. First I cut a collection of chives from a number of areas in the garden as well as an armload of Oregano for drying.
The part of this task I dislike the most is cleaning weeds and other debris from the herbs. It’s a pain but must be done meticulously. I do meticulously really well especially when it’s concerns something I’ll be eating.
A quick blanching and a dip into ice water helps kill bacteria and maintain the bright green color. A quick chopping and then it’s off to the dehydrator for drying. Tomorrow I’ll remove it from the dryer and package the herbs in airtight containers for storage. This should supply us with excellent flavors for our meals in those cold and nasty months of January and February.
I’m sure that by the end of the summer I’ll complete this process at least three more times with the Tarragon, Sage, and Parsley. The entire house smells of fresh herbs when their drying and I love that. Someone should come up with a room freshener like that instead of the everyday run of the mill vanilla and spice.
I’ll continue this posting in a day or so with a few photos of the finished dried herbs and the veggie mix the better-half is preparing for canning later today. This pace will continue for another four weeks or until every thing is dried and canned. Then we can kick back and enjoy the late summer and Fall activities. It’s the best time of the year here in Maine with dozens of festivals being held on the weekends. We Mainer’s do our best to make the most of the Summer and Fall seasons because they just don’t last very long.
These days it’s become chic to announce your addiction, get your 15 minutes of attention, and then check into some over priced and ridiculous rehab center. It apparently makes a person something of a celebrity when they can gain sympathy for having the good sense to go to rehab. It’s a lot of nonsense to be sure but it is what it is, you get to be the final judge. It"s worked for more celebrities than I could possibly name but Lindsey Lohan and Charlie Sheen immediately come to mind.
I need to step up myself. Being a former smoker I realize just what an addiction is and how difficult it can be to stop. It’s been some thirty years since I last smoked but as one addiction is disposed of others then become a real possibility. I drank a little too much for a time but eventually was able to put that behind me and there were a few other minor things like green M&M’s, chocolate of any kind, and Tootsie pops. I seem to require at least one ongoing addiction at all times.
About fifteen years ago I became hooked on something new which has become my all time biggest addiction and there doesn’t appear to be any rehab facility anywhere to address this problem. The first step in any twelve step program is to admit you have a problem and I’m here today to do just that. Here it comes. I AM ADDICTED TO JALAPEÑO PEPPERS!!!!! I feel so much better now that I’ve finally shouted that out to the entire world (meaning this blog).
Yesterday I was running errands and doing some food shopping when I drove past my favorite Vietnamese market. I stop there often because they carry a huge assortment of southeast Asian spices and food products that I was introduced to while serving in the Far East for a few years. They also carry a wide assortment of fruits and veggies priced well below other food retailers in the area. What did I find? They were having a huge sale on jalapeños and I was immediately caught up in the excitement of the moment. I was out of control with desire and immediately purchased twelve pounds of some of the most beautiful jalapeno peppers I’ve ever seen. I made the purchase and couldn’t wait to speed home with my peppers .
I decided to pickle and can them as quickly as possible. I currently eat at least a jar a week and when your buying them off-the-shelf from a Walmart or Hannaford it can get a little pricey. I had enough peppers to fill at least twelve pint jars which would tide me over through a couple of months during the upcoming winter. I took a few minutes to develop a recipe for a brine, wrote it all down, and checked my canning supplies to be sure I had a sufficient number of jars to get the job done. With my jalapeño peppers in one hand and a cutting board in the other I was ready to begin.
I put on two pair of latex gloves to protect my hands, I plopped my ass in front of the TV, and watched a movie while slicing the jalapeños. That’s what we call a night of relaxation in this house. An hour or so later the job was done and the peppers stored in the refrigerator to await canning tomorrow. Thank God for latex gloves!
It’s now tomorrow and here are the jalapenos fresh from their water bath. In a month or so they’ll be ready to eat whenever I get the craving. I’ll keep my eyes open to purchase more if I can find them because I can never have enough. That’s how an addiction works.
It’s raining like hell this morning so I decided to spend this time in bed enjoying the sounds and smells of the day. I like walking in the rain almost as much as I enjoy listening to it but not today. Today is going to be a computer day for me because I have a number of things that need to be accomplished.
In my last posting I made an attempt to create some discussion with my list of ten questions. While a good number of people visited and read the posting the response to my request for their answers apparently fell on deaf ears. Not one single response was disappointing as hell but not totally unexpected. At least I tried to wake up a few brain cells out there and just so you know, I will try again.
Today is the day I begin learning how to use the new software package I recently purchased. Adobe Photoshop Elements 12 & Adobe Premiere Elements 12 has been purchased and installed and await my full attention for the next six hours or so. I’m also awaiting the arrival from Amazon of a 400 page User’s Manual I was forced to buy because those cheap bastards at Adobe don’t feel that including a Users Manual is cost effective. Both of the programs are massive and without a manual you might never ever know all of the bells and whistles they contains. I’m praying that the manual arrives today or tomorrow so I can spend the next few days experimenting with the software. I need to get up to speed as quickly as possible because I have projects that will be much easier to complete once I’ve gotten a little hands-on experience.
This week another of my goals is to begin preparations for my first canning class of 2014. A number of my better-half’s friends are interested in learning how the process works so they can eventually can their own pickles. With so many requests I decided to do a class that would take care of them all at once. I’m just a week or so away from canning my first batch of pickles this year so I’ve invited a group of them to get together, watch me do a batch, take appropriate notes, and return home to attempt to do some of their own. I’ve tried to convince them that canning is a simple process but they appear very skeptical. I also make myself available 24/7 for emergency telephone calls when the occasional mishap arises. I’ve done a few one-on-ones in the past which were very successful so this should be a breeze.
I’ve been cleaning and preparing jars for a few weeks because it’s going to get very busy very quickly and I need to keep ahead of things. I’m estimating we’ll be canning 40-60 pints of hot Bread & Butter pickles, 20 pints of hot Mustard Dills, and 15-20 pints of hot Kosher Dills. Add in another 30-50 half pints of assorted jellies, jams, and relishes and you can see that we’ll be canning our asses off for six weeks or so. If I do say so myself, we make some damn good pickles, a truly excellent variety of jams, and the relishes can speak for themselves. Many of the folks who request our pickles return the jars for a refill and as you can see I have them everywhere.
Fun, fun, and more fun.
As I sit here nursing what could be called a mind numbing, brain busting, and painful hangover I made the decision to stay in bed until it goes away. Unfortunately since I cut my alcohol intake by 75% for the last six months I’m now what is commonly known as a "cheap date". A few glasses of wine and all of a sudden I’ve got a serious glow on and no longer have the ability to stop drinking. After last night I now know what my new tolerance level for Sangria is. It’s a sneaky drink that crept up behind me when I wasn’t looking and BAM, trashed.
Being in a semi-intoxicated state I decided I should help my better-half make dinner. I was assigned the task of cooking up a batch of skillet cornbread which is my specialty. I have numerous recipes for cornbread but did I use one of them? Of course not. I decided to adlib a little. As you can see the batter looks as it should even though I had to read the recipe a number of times due to my alcohol induced focusing problem.
I added a few new ingredients to the recipe which included a cup of crushed corn and heaping tablespoons of jalapeño and red onion powder. I diligently checked the skillet periodically and things seemed to be progressing as expected.
I did the tried and true toothpick test and removed the skillet from the oven. I was happy with the result, it looked great and smelled even better. I patiently waited a few minutes, had another glass of Sangria, and then sliced it up.
Being a caring and meticulous chef I never present my food to others until I’ve tried it myself. I cut a large slice, slathered it with butter, and pigged out. It wasn’t until I swallowed the second bite that the heat caught my attention. Within a few minutes my head was sweating, my lips were on fire, and I felt myself sobering up rather quickly. It was so freaking hot. I guess Chef’s Tip #1 for anyone deciding to have a piece of this cornbread is to cover it with jam of some sort to help knock down the heat. I guess I’ll file this new recipe away and save it for my friends who wish to be sobered up in a hurry.
The morning is slipping away and it’s time for me to get my lazy ass up and do something. I was planning on doing a serious detailing of my car today but I’m having trouble motivating myself. I need two large hot cups of coffee, a few pieces of crispy fried bacon, two Tylenol, and one more big slice of that cornbread. If that doesn’t cure me nothing will.
I should be back to my semi-normal condition sometime tomorrow. Hopefully I’ve been made a little smarter with my new understanding of Sangria and the pitfalls of drinking it like fruit juice.
Another Father’s Day has come and gone. It was great day primarily due to my better-half. I was able to spend an hour or so early in the AM finishing my project for my man-cave. It’s now complete and after drying for one more day it’ll be moved into the cave once and for all.
“The Finished Product”
We initially decided to fire up the grill for a meal of corn-on-the-cob, steaks, and a fresh garden salad. The garden is growing so fast that I actually ate my first radishes yesterday. Take a look.
All of the recent rainfall has accelerated the growth of almost everything. I especially love the bright green colors and the lushness of the garden at this time of the year.
Now, let’s get back to my Father’s Day celebration. My better-half and I after a few cold and refreshing alcoholic beverages decided to cancel the home cooked meal and head for Old Orchard Beach, a local tourist trap and amusement park. She was in deep withdrawal due to a lack of greasy chicken wings and I was looking forward to some good old amusement park junk food. To hell with the weight loss program for this night.
The place wasn’t overly crowded but the tourists had definitely arrived in force. People watching in the park and a walk along the beach gave me my first “big butt” beach picture of the season.
I was really hungry so as the better-half waited for her chicken wing order at the Chinese hole-in-the-wall I discovered a new entry into the food competition right next door. Lo and behold a Mexican food stand had magically appeared and I was drawn to it like a gigantic black bean craving magnet. My black bean and rice addiction kicked in and I was hooked.
Three tacos covered with jalapeno vinaigrette and hot sauce were just what the doctor ordered. I threw in a fresh fruit cup for good measure and to help ease my guilty diet-conscience. The food was excellent and fresh but suffered from tourist pricing. No big surprise there.
Not too bad for amusement park food. We snapped a few pictures and did some window shopping and people watching. All in all it was a great night filled with good food and better company. Happy Father’s Day to me. I saw this shirt and I almost bought it. If it’s still there on my next trip I might be forced to make the purchase and regift it to a certain friend.
I’m feeling somewhat so-so today. I’ve got the blah’s for some unknown reason and it’s making me a little crazier than usual. I have a number of small projects to do but my motivation has disappeared. It shouldn’t be this way but it is. Even though the weather is beautiful, the house, garden, and yards look as good as they ever have, I’m still blahhhhhh.
Todays title is mish/mosh and it’s the perfect descriptor of where my head is at. Todays posting will contain almost anything that crosses my mind with no rhyme or reason. To start off this list of so-so crap will be today’s celebration of a stupid flower. For years my better-half and I wanted to find and to grow white iris’s. We have hundreds of blue or purple iris’s but white ones seem difficult to find. Last summer we stumbled on a white iris plant that we purchased, gently planted, watered, and babied hoping against hope to see a bloom this year. Our wish was granted this week when this bloom made it’s first appearance.
I can’t believe I actually became excited by this but such is my life these days. Every little special moment must be celebrated no matter how lame I may have thought things like this were in the past. With that in mind here are a few updated photo’s of the garden and yards now that the weather has warmed and the plants are really taking off.
As you can see I have chives growing every where. The main reason is exactly what you see, gorgeous blooms throughout the garden. Later I’ll harvest them and have dried chives for cooking next winter. It’s just a beautiful plant for those of us who love beautiful flowers and the always delicious taste of onions.
Over the years our herb and vegetable garden has changed dramatically as we experiment with plants that can be easily stored, canned or frozen for our own use. Most of the herbs are culinary with the exception of the catnip, apple mint, spearmint, and peppermint. The catnip is permitted only because it’s removal would really piss off the neighbor’s cat if he couldn’t stop over for a buzz every so often. The mints can be used for tea or potpourri when dried but we don’t use them all that much. They just supply a wonderful aroma as you walk through the garden.
There you have it, another posting of my disturbingly blah day. The better-half and I have an upcoming day trip to Kennebunkport, Maine which should make for a few interesting photographs of the harbor and surrounding area. That should make my next posting a bit more interesting . . . or not.
BLAH ! ! !
I figure by now most of you are tired of hearing about my Texas trip and I understand completely. While I understand I still have one more day from the that trip I need to tell you about. It was my final day in Dallas before my ill fated flight home.
The day started with an omelet cooked superbly by my nephew and was filled to the brim with diced jalapenos. If that doesn’t get your heart started then there’s something very wrong with you. We then took a cruise in my nephew Mustang. It’s a car he’s spent a great deal of time and money getting as perfect as possible. It is one beautiful machine and it rode like a dream and was as fast as lightning.
While cruising around the metroplex we did a little people watching and ran into a mobile Texas furniture store parked in a mall parking lot. We saw a number of these vehicles during my short visit and it fascinated me. It’s definitely not something I’m used to seeing here in Maine.
We eventually arrived at the Texas Land and Cattle restaurant and I was really looking forward to another excellent meal. I wasn’t disappointed.
As you would expect the interior was all Texas all of the time. These two wall decorations and this saddle display were very cool and brought home the western ambiance in a big way.
The meal was a piece of soft and tender smoked sirloin with jalapeño sauce. The asparagus was cooked perfectly and was almost as tender as the sirloin.
We finished the meal and made our way home because I always need my beauty sleep before I go a-flying. I wasn’t really looking forward to my flight even though I’ve flown hundreds of times. I just hate flying and airplanes in general. That’s one of the reasons I liked skydiving so much. I’d rather jump out of a plane than depend on an unknown pilot to get me down safely.
This last photo was taken at Reagan National airport in DC at 3:00 am the next morning, where I was sleeping on the floor of the terminal. It’s the ceiling of the terminal from that perspective. I couldn’t sleep so a snapped a few pictures.
UNITED AIRLINES SUCKS
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