Back to the new normal? Expect a recipe barrage in the next day or so.“in” “within”Thoughts?
including this one. By my head count, there were 47 1/2. (Olive eats a lot but she just doesn’t put it down the way the guys do.) I made a couple of things this morning. Brandied fruit Beer potato salad By about 3pm were ready. Daughter C had made menus. We weren’t quite sure about
I have not commented on the rash of food thefts this past weekend. Daughter C tells me it happened at the Kroger in Starkvegas– although the Walmarts in Louisiana are getting all of the attention. The lack of shame in some corners of “society” is despicable. But as I try my darnedest to stay upbeat, I
Mr. Big Food got this four pound pork roast about three months ago and stuck it in the deep freezer. Saturday, he defrosted it, marinaded it for several hours (or was it over night?), and prepared it for roasting. That’s caraway on the top. Served with a veganized cabbage dish. It was great! Very moist.
Mr. Big Food made the variation for me. I do not care for peas all that much. This was last night’s supper. After the steak is browned in the iron skillet, and the remaining ingredients added, it bakes for two hours, affording Mr. Big Food and I the opportunity to fix ourselves an adult beverage,
Citation information below By now you’ve heard about the little kid who walked to work carried her lunch to pre-school only to be forced to eat a school lunch because her mom did not pack a vegetable in her lunch (banana & fruit juice but no veggie). If you don’t know what I’m talking about,
A poor photo of Baked Ham Slices with Pineapple Mr. Big Food is a meal-planning genius. The baked ham was paired with Carrots au Gratin, which bake for just 10-15 minutes at a higher oven temperature. The ham goes in, it comes out, the carrots go in, they come out, we eat. This– like Sunday’s
Oven Meal of Oven Fried Chicken, Scalloped Potatoes, Baked Lima or Green Beans, and Apple or Pear Cake Deluxe. “That year in Virginia was a really good year for us.” said Mr. Big Food. “Yes, it was,” said I. That was the year Mr. Big Food discovered Oven Meals and Broiler Meals. The Big Food
Adapted! We had some leftover sub sandwiches so Mr. Big Food put them to good use. Great Sunday Supper! Recipe coming shortly.
Edited by Ruth Berolzheimer, Director, Culinary Arts Institute; Published in 1952 by Consolidated Book Publishers, Chicago Rare indeed is the day when a modern housewife could not find in her refrigerator all sorts of odds and ends in the way of food. Indeed. Mr. Big Food has begun working on putting some recipes from the
Stock up! February is National Canned Food Month. March Peanut Butter. April… hum… . From Strategic Shopping: A Month-by-Month Analysis by M.D. Creekmore posting at The Survival Blog Dot Net. There are not very many good grocery sales in April—think self-denial. No body wants to advertise indulgence during Lent. There are some good non-grocery items
I did not want the year to end before I’d shared “The Cook’s Creed” from Meta Given’s The Modern Family Cookbook published in 1958. Food Shopper’s Creed here. Meal Planner’s creed here.
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
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
Each year, about this time of year, we take stock of what remains of the harvest and various collections of other edible things. We took stock of some frozen peppers. This is a fine opportunity for me to divert from the main topic to comment on laziness. Mr. Big Food has a day-job. In fact,
Grilled Salmon Bake I think Mr. Big Food is at his best when he semi-improvises. We were to have a baked striped bass dish this evening. Unfortunately, this morning we unanimously concluded that the bass had seen better days. So he picked up a couple of “Product of U.S.A.” frozen salmon filets at the Hog.
We have veggie night once a week. Please note that it is “veggie” night, not “vegetarian” night. Veggie night works well in our Big Life style. Mr. Big Food does have something of a penchant for meat, so veggie night is a nice break. For the most part, we eat leftovers for lunch. And for
The following mini-rant was brought to you thanks to a post up at Instapundit: WHEN YOU GET RID OF THE PRETENSION BEHIND THE LOCAVORE MOVEMENT, THERE’S STILL SOMETHING: It can save you money. Here’s what the Raeses have grown this spring, summer, and fall: turnips, black beans, purple hull peas, cranberry beans, Flossy Powell beans,
I made mention of “wash day” in a previous post. Every day is wash day for those of us here on the Farm, except for Mr. Big Food who does his laundry on a schedule. Every so often, he has “shirt-washing days,” “pant-washing days,” and so on. (He’s very disciplined.) But in the crappy olden
A dear old friend once commented that we “have a lot of crappy old stuff.” True. Our Big Life is filled with crappy old stuff– especially books. From one old cookbook: The Meal Planner’s Creed from The Modern Family Cookbook by Meta Given (J. G. Ferguson Publishing Company, Chicago. 1958. p2) Question. Why do authors