Just watchin’ football on a Saturday afternoon. While the beef stew was simmering.
It was delicious. Here’s the recipe along with some narrative from The Master Chef.
Reposted from September, 2015 with good reason. We are back to Marica Cooks Monday and this is what I’ll be cooking today. A big Food Favorite fall stew. Enjoy! Yesterday I mentioned the start of Fall Squirrel season, which in Mississippi runs from the first of October to the last of February. That of course
The Food Truck was a big hit. Everyone except graduate students and post-docs chipped in $10. There was complete agreement that the food available at the Food Truck was far superior to the awful $22 boxed lunches provided by the hotel the day before. All things considered, Mr. Big Food and I were out 10
This sounds good– better than pumpkin spiced anything. ICED TEA SUPERB Makes 4 to 5 glasses 3 Tbsp tea (choice blend of Indian and Ceylon) Small bottle fresh mint leaves 3 teacups cold water, brought to a boil ¾ C sugar Juice of 2 medium-size limes, strained Crushed ice Scald teapot. (“Use a china or
I cannot believe I have never posted this recipe.
That was back in the days when we did one (1) tailgate a year. For those, all we did was one main dish. It was a lot easier to get onto campus on Game Days back then and folks brought sides. That was then and this is now. Mr. Big Food has a nice relationship
Reposted from May 2014 with updated introduction. I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which
THE CAMPAIGN FOR REAL BARBECUEBarbecue embodies history and tradition. Since its obscure beginnings, it has been cooked with heat and smoke from burning wood or wood coals. Wood smoke defines Real Barbecue. Without it, one has merely roast meat – “faux ‘cue.” These days good barbecue often comes from hybrid cookers that use gas or
This particular reposted recipe was posted August 4, 2015. Once, and sometimes twice a year Mr. Big Food and I set aside everything else to make a few batches of Spicy Frozen Cucumbers. This year, I think we still had some in February or March. Also made a batch of pickled jalapeños. Spicy Frozen Cucumbers
We begin with too much zucchini of Mr. Big Food’s least favorite variety. We then consult The Big Food Manual and Survivalist Flourishing Guide for Zucchini bread recipes. After some calculation, Mr. Big Food thinks we’ll have enough zucchini for four recipes, each doubled– so somewhere on the order of 16 loaves. Not shown, a
Thanks to long-time reader & commenter SueK for a story and a seriously good recipe. First the story… My Mom’s mom died when my Mom was 16, after a long illness. Because of the illness, they had a housekeeper. As a result, Mom never learned to cook. My Dad was in the National Guard, and
This is such an over the top guy thing it cannot wait until Recipe Tuesday to be shared with the world. Here’s how it’s supposed to be done: Looks like Mr. Big Food omitted the Spanish Sauce, which is basically seasoned tomato sauce. I was not surprised to see that I already had a tag,
Decided last Thursday that I was going to fix a decent meal on Monday, and had a hankering for something oriental- – which worked out well because I could include a trip to The Asian Market in Starkvegas Friday. It was delicious. Quite easy to make so long as you prep everything ahead of time.
So we had fried bologna sandwiches and macaroni salad. Very satisfying. Recall, fried bologna sandwiches are on the list of classic Southern food.
Homemade chorizo, naturally. Recipe here.
20+ lbs. Good to go for a few months.