John queried the staff to discover just how the reindeer was smoked and with what wood. So we’re good to go when reindeer make it to the Farm We split a main course of pan fried white fish, the local potatoes, broccoli raab, cauliflower. all the veggies in some nice little whitish sauce. The pan
Good Lord this is 11 years old! 2012. I’ve cleaned it up a bit as it was in the old blogspot format. I should remind Mr. Big Food of this recipe. Looks 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
Sunday was an ugly day. Dreary, cold, windy, grey. Sunday Supper was fantastic! “The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don’t be timid. To enjoy this dish fully, pull out a hot, juicy garlic clove,
What a day! Yes. I know that the apple tree isn’t shaped the way it supposed to be. And if you think that’s bad, you should see the grapes! I miss The J-Man. I did something today that I haven’t done in ages. I worked in the garden (irises and gladiolas) without a phone, without
We are talking seriously good here. TENDERLOIN FILETS CENTRAL MEXICO STYLE Serves 4 2 cloves garlic, minced½ C parsley, chopped fine4 Tbsp Worcestershire sauce1 tsp freshly ground black pepper¼ C olive oil4 8 oz beef tenderloin filetsSalt to tasteYour favorite salsa Warm flour tortillas Combine garlic, parsley, Worcestershire sauce, and black pepper in a small
Mr. Big Food out did himself yesterday. This was fabulous. Rice is a side to Chicken Breasts in Cream. “Great with barbecued steak or fish and ultra-easy to put together.”—The Best of Bon Appetit (1979) PAT BOUTONNET’S RICE AND ARTICHOKES 4 to 6 servings ¼ C (½ stick) butter¼ C onion, chopped1 clove garlic, minced10-oz
This is not the sort of cooking for which Mr. Big Food is famous. But when he wants to cook a special fancy dinner for me, he’s pretty darned good at it. It was delightful and I cannot wait for lunch to have leftovers. Served with Pat Boutonnet’s Rice and Artichokes, and a a nice
Sunday was an ugly day. Dreary, cold, windy, grey. Sunday Supper was fantastic! “The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don’t be timid. To enjoy this dish fully, pull out a hot, juicy garlic clove,
We dined at the dining room table last evening. We took great care to be sure we did not get red wine or steak sauce on Gran’s old linen tablecloth. 🙂 I am not ashamed to mention also that we used the “fancy” napkins pulled from the paper towel roll. This weekend of grilling is
“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.
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