“Creamed onions are a most appetizing dish and almost as traditional as turkey on many Thanksgiving tables. An interesting variation includes a sprinkling of thyme as noted below.”—The New York Times Cook Book by Craig Claiborne (1961) CREAMED ONIONS AND VARIATIONS 6 servings 18 small white onions, cooked in their skins until tender “to prevent
CHICKEN IN FOIL Small frying chicken, about 1 ½ lbs, cut in half lengthwise Creole seasoning 1 Tbsp butter, softened Preheat oven to 450o. Rub chicken halves inside and out with butter and season. Wrap each half in foil. Place on a rack (skin-side up) in oven and bake 1 hour. Foil can be opened
Saturday Supper for 26 of our closest friends. (Photo courtesy of philosopher Danielle Wiley who made the strawberry dessert thing with the whipped cream.)
ten years ago. We were sitting outside in The Shack, a.k.a. The Synaptic Jct., at the Compound– our home in Cincinnati– with the usual Sunday Supper Crew. Mr. Big Food and I had been tracking the storm. It had been upgraded to a Cat 5 with winds of 175mph. Having lived in hurricane country, and
So I was skimming through The New York Public Library Book of Chronologies the other afternoon just looking at the categories that caught my attention and I saw the one about political corruption: a time line of political corruption in these here United States. People have gotten in really hot water for some stupid piddlyassed stuff.
I tried to download my camera’s photos into a folder called “Sunday.” Apparently, I’ve already done that. It’s time to dry oregano. Aren’t those doors lovely? They are pinned up with small nails. They are not yet functional. There was a lot of talk about chisel drills and workshops. The hinges aren’t on yet. Meanwhile,
This was very good. There’s a previous post about Portuguese Chicken in a Clay Pot. We’ve had a lot of good food lately and I am behind on posting recipes. Expect a barrage come Monday. I’ve already started my list of “RECIPES NEEDED” (I tend to write in all caps) based on photographs of food
What a great weekend! As I mentioned, The Hunters came out to the Farm, spent the night, and were up early Saturday. They spotted 15 deer between them, many spotted.Mr. Big Food had a wonderful hunters’ breakfast waiting for them when they returned. We had had a roasted potato dish the other evening, the leftovers
Mr. mini-Hershey may have had his fill of the shrimp boil and moved on to attend to the details of his worthless life, but those of us worth our salt were still working today.We went to the Piglet this morning– the giveaway is up to $700!— and arrived home to a most horrific sight. After
What fun! Garden–>Table Don’t you wish you had a farm and could pick an Old Time Tennessee Muskmelon in the morning, pop it in the fridge to cool down, and eat it with custard sauce after a meal of BBQed ribs & chicken, and potato salad? ‘Course, having a farm is a lot of work.
Believe it or not, this is the first time we’ve had this. Believe it or not. –> Saturday supper on The Farm. CHICKEN BEER BAKE 3 whole chicken breasts, split, skin removed 4-5 Tbsp flour Salt, pepper, to taste Oil 2 cans cream of chicken soup, undiluted 1 Tbsp soy sauce ¼ C slivered almonds
Burgers (new recipe) Onions and tomatoes in olive oil and a bit of vinegar Potato salad [INSERT VIDEO AND THEN REMOVE VIDEO] Music from the Redneck Collection (please excuse Mr. Big Food’s reach): UPDATE: Someone doesn’t like that I posted 1 minute 20 seconds of Pete Fountain’s Basin Street Blues so I removed the video.
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.
Why is Battlestar Gallactica playing on a shelf in the workshop? Because Daughter C and Mr. Bow Tie are working on a project. What in the world is this box-project in the workshop? A Tardis! Who is this Tardis for? Daughter C! Her Birthday’s coming up, don’t you know? Her’s will be a theme party.
Fig wild turkey breast (in cooking bag) Yams [Now, before we go any further, let me let you know that no one– no one— here at the Farm thinks yams and sweet potatoes are the same thing. They are not and we know it. But apparently the author of the original recipe did not.]What a
Sunday supper “Remove carefully!” CHEESY GRILLED TOMATOES Thick red tomatoes, cut into thick slices Olive oil (for brushing tomatoes) Salt, pepper OR Creole seasoning, to taste Shredded cheese, any variety Brush tomato slices with olive oil and season with salt and pepper or Creole seasoning. Grill on well greased grill on one side, about 2-3
Classic: Chicken & BBQ Sauce II “This is an excellent sauce for pork ribs.”—Lady Helen Hardy, Louisiana’s Fabulous Foods and How to Cook Them (date unknown) BARBECUE SAUCE II 2 tsp dry mustard Worcestershire sauce ½ tsp Tabasco 1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) Add enough Worcestershire sauce to
🙂 Lime butter grilled tortillas Beef kabobs with fresh Marconi peppers and ‘Ranch Style Beans’ Simple. Quick. Delicious.
Sausage, sauerkraut, potatoes http://snltranscripts.jt.org/76/76k.phtml Andy Kaufman doin’ Elvis, “Thank you very much.” Ralph Nader making fun of Ralph Nader. Who’d have thought we’d come to characterize the Late ’70’s as gentler times? Anyhoo. Back to what’s important. Creative Cooking Sausage and Sauerkraut Creative Cooking Sausage and Sauerkraut 2 Tbsp bacon drippings 1 onion chopped 1
Photos with no captions In the late summer of 2001, Shandra Levy (sp?) went missing, and sharks off the Florida Coast were attacking people in the water. That was the news.