The Big Food Manual and Survivalist Flourishing Guide recently crossed the 14,000 recipe mark. For readers unfamiliar with this collection, I started it back in the early summer of 2006, before Marica and I left “The Compound” in Cincinnati’s Northside community for “The Bunker” in rural Rileyville, Virginia, where we were on a year’s sabbatical
On December 16th I promised to post the vánočka recipe. Unfortunately, we left Texas before Mr. Big Food’s Mom and Mr. Big Food had the chance to make a vánočka together. Our layover, between Texas and North Carolina, wasn’t long enough for baking a vánočka before Christmas. Now that our travels are over for a
Mr. Big Food whipped up Back at the Farm Impromptu Chicken Pizza last evening after we arrived back at the Farm. Here’s how he did it: He cut up one onion and some (homegrown) frozen pepperoncini peppers and sauteed them in 1 Tbsp. olive oil. When the onions were translucent, he transferred the onions and
There is just something nice about getting back home, isn’t there? Impromptu Chicken Pizza Served on a Christmas plate. Should I have cropped this photo? We left early this morning, in the dark, in the pouring rain. There were three of us and only two of us were human. Lord. Dogs take a lot of
This is the final installment of my “quick” supper posts series. I should be clear. “Quick” doesn’t mean, “Bazinga, supper’s done!” St. Louis Beer Beef Stew cooks for hours. I should have called these suppers, “Suppers that don’t require that I help Mr. Big Food with a lot prep cooking because it’s almost Christmas and
Continuing this week’s quick supper series, I give you the recipe for a quick & delicious one-skillet meal. To be honest, there was a side dish, creamed mixed vegetables, which required a small pot. No photos. Sorry.* SWEET POTATO PORK CHOP SKILLET 1 Tbsp shortening 4 center loin chops 1 medium onion, sliced 1 bell
I’m looking forward to spending some time with Kat & my new camera. We’re having quick dinners this week. Last evening we had Creative Cooking baked sausages (with homemade sausage with sage), Creative Cooking crisp cabbage, and mashed potatoes. It was a perfect meal. Sorry no photos. I should have thought to make Creative Cooking
A fine start to a very fine meal Bless us, O Lord, and these thy gifts, which we are about to receive from your bounty. Through Christ our Lord. Amen.
Merry Christmas (in Czech)! Unbeknownst to me before I met Mr. Big Food many years ago, Texas has a large population of folks of Czech decent. Count Mr. Big Food’s Mom among them. Both her grandmother and grandfather were born in Czechoslovakia. The Czech’s have a rich food heritage. Needless to say, this heritage has
Something fun! On occasion– say, when there’s a game or movie we want to watch– Mr. Big Food will whip up some “bar food” instead of an honest-to-goodness supper. Why not? ‘Tis the season. YUMMY BAKED POTATO SKINS Makes 8 4 large baking potatoes, baked 3 Tbsp vegetable oil 1 Tbsp shredded Parmesan cheese ½ tsp salt ¼
This is a cake Mr. Big Food makes fairly frequently because it’s good! TEXAS WHITE SHEET CAKE Makes 1 15×9 inch cake CAKE 1 C butter 1 C water 2 C flour 2 C sugar 2 eggs, beaten ½ C sour cream 1 tsp almond extract 1 tsp salt 1 tsp baking soda Preheat oven
The casserole we had with last night’s steak supper took about 10 minutes to prepare– if even that. It is “Potato Casserole II” because it was the second potato casserole recipe that Mr. Big Food entered into his Big Food Manual. It differs from Potato Casseroles I and III in at least three fundamental ways.
“Fixing” it didn’t help. Fortunately, the quality of the photograph was inversely related to the quality of the meal: Perhaps the best Friday evening steak supper ever. Mr. Big Food whipped up Potato Casserole II while I started a fire. (Casserole recipe to follow.) I poured us a Gentleman Jack and he read aloud from
My favorite part of bread baking: “Punch down!” This is a delicious, slightly sweet bread. It’s not nearly as dense as some grain breads, but it’s not fluffy either (a good quality). Mr. Big Food thinks it will make excellent French toast, and I agree. Lovely to knead, too. Very cooperative. Graham flour from Bob’s
Lunch After a good night’s sleep, Mr. Big Food announced he agreed with me and cast his vote in the Fall/Winter Soup Contest for Slow Cooker Potato Cheese Soup with Wieners. It was a difficult decision. Corn and Sausage Chowder is a very very good Fall/Winter Soup (recipe at the link). ~~ Posts on soup
CORN AND SAUSAGE CHOWDER 1 lb. of your favorite local, smoked, fully cooked, sausage– sliced 3 C frozen hash brown potatoes, thawed 1 carrot peeled & sliced thin 1 stalk celery sliced thin (ours was fresh from the garden) 2 cans golden corn soup OR 2 cans creamed style corn 2 1/2 C chicken stock,
Alternative title #1: Preparedness Alternative title #2: Another non-entrant into the soup contest This is the menu Mr. Big Food prepared on Sunday, November 27th: Week of Nov. 27-Dec.3 It wasn’t until the week had begun that Mr. Big Food decided to carry me away. Thus, some adjustments were in order, as indicated by the
A fresh salad with homemade dressing
In just a couple of days, I’ll celebrate another anniversary of my birth. Note to self: Call Mom. Mr. Bog Food is surprising me with a trip to ___ ? And so, I will spend a few minutes searching the food archives here on my computer, and scheduling a post or two.
“Southern” because it’s cooked to death, until the chicken falls off the bone [And, I’ll add, because it has bacon.] SOUTHERN CHICKEN CASSEROLE Serves 4 generously 2 ½ – 3 lbs chicken, whole cut up or parts ½ lb bacon 4 medium potatoes, pared and quartered lengthwise 2 C veggies (green beans, broccoli, cauliflower, squash—you