Plastic pizza tonight, I really can't be arsed to cook.
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Plastic pizza tonight, I really can't be arsed to cook.
Southern fried venison back'strap, mashed taters n' gravey, mixed veggies,
home'grown turnip greens and cone* bread....Yum,Yum!..................BH51.
I managed a quick pic before we chowed downQuote:
Originally Posted by grrlscout
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Tonight I am grinding up some moose meat along with a few chunks of the kidney fat for moose burgers. Gonna be tasty...Grandma Lori
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that looks really good. did you grow the sprouts?
Yes, randy this time of year sprouts are my "go-to" green. They are really easy to grow and very tasty and nutritious. Not a whole lot left in the root cellar this time of year, but we still crave that green stuff.Quote:
Originally Posted by randyt
Yummm!! Looks just as good as I imagined!
They look good, are they alfalfa?. I think sprouts are a often overlooked source of nutrition. growing sprouts makes everybody a farmer LOL.Quote:
Originally Posted by Alaska Grandma
What's the average temperature of your cabin? I assume and maybe wrongly so that it's cooler than the average home. If it's cooler than average is there any additional steps you take to grow sprouts?
I had the grandkids tonight so I fixed some Blackberry pancakes with whipped cream. The blackberries were from our vines that I picked last fall. And bacon of course.
the sprouts in the pict are a a mix of alfalfa, cabbage and radish...a pleasant combination. I also have just alfalfa, and also do lentil, beans and wheat sprouts on occasion. Spouts are really good for you and so easy to grow! i keep the growing spouts on a top shelf so they stay warm enough.Quote:
Originally Posted by randyt
Gee average temps inside the cabin...It really depends on the temp outside. If it's -42F like last night then the floor gets pretty dang cold and even close to 32 at night when the fire is shut down. Temps go up considerably at about knee level. After I crank up the wood stove (and this morning had the other wood cook stove going for a while too) I'd say a nice 65-70 in the cabin. I've got tongue & groove board for the floor upstairs and it is a nice seal so not all the heat from downstairs heads up there like it would if it were a loft. Stays an average comfortable 55-60 up there and good for sleeping. Now if it is -50 and colder the dog water dish on the floor will freeze at night. The cabin is 20+ years old and I really need to do a bit of work resealing up the corners and the moss chinking between the logs. Maybe throw some more sod on the roof too. That might help with the freezing floor during a cold snap. But 40 and 50 below zero is pretty dang cold and that cold air just settles in eventually down to floor level.
split pea soup with a hunk of moose bone simmering on the stove. Might throw in some barley, wild rice, garlic and spices and maybe some noodles later on. Served with fresh hot sourdough bread hot from the oven.:chef:
Grandma Lori
ya know this cooking thread reminds me of that Hee Haw show where if I remember right, Grandpa Jones describes supper.
me I can't cook for a hill of beans I certainly wouldn't cook for friends for fear of straining the friendship LOL.
Grandma...I wanna come for supper!! LOL!! Sounds beautiful!
We made 15 bean soup with some ham hocks we had in the freezer. Turned out wonderful!!!
Since I'm up to my eyeballs in swiss chard, chard & potato potstickers:
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wow, that looks really good!!!!!!!!
Thanks! I was pleased with how they turned out - somewhere between gyoza and pierogi.
Uh Phil? That was a while ago. Must of been a good dinner if you're just coming up for air now.:innocent:
It was a great meal... I'm just slower than most. :mellow:
Finishing off the first package of Irish O' Garlic brats I just stocked up on. They only come out around St Patrick's day so I always buy a stack of them.
You just let regular brats sit out for a while. That would turn them....never mind.
Italian Sausage
Raw,
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Before the FIRE,
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Done :)
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Some pics from the weeked. I was dining solo, so I kept it pretty simple.
I only found egg whites in the fridge. So I HAD to add country ham and cheese:
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Happy hour for one. Whole wheat matzo crackers, Barely Buzzed cheese, cornichons, and homegrown radish. And of course, beer.
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I cooked a ham and some sweet taters on the grill. The ham was pretty good, but the sweet taters had almost no taste. If I hadn't put butter and cinnamon on them, they would have had hardly any taste. Before tonight, I'd never had sweet taters, that didn't have that sweet tater taste. LOL
Keeping it simple,,,, sausage and scrambled eggs with fresh salsa and cheese :)
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1 cup milk
1 cup flour
1 tbsp melted butter
2 eggs
pinch salt
Combine flour, milk, and butter. Mix well.
Add beaten eggs one at a time.
Pour into a pop-over/muffin tin fill cups no more than 1/3 of the way
Preheat oven to 450˚ cook for 15min
Reduce heat to 350˚, without opening oven continue to cook for another 20min.
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I filled the cups on these just a little to full. They did not all rise up to where they should be. (Kids already ate the two good ones).
Boiled up a potato out of the root cellar, sliced, chucked it in a skillet with a shot of olive oil. Went into the yard and cut some wild onions tossed them in with the potatos, hit em with some black pepper. Fried up three eggs (yes three eggs and all for me!), Breakfast of Champions! Or not, but it sure hit the spot. ;)
Well, Although its the first day of spring,, Its cold, windy (70 mph forecast) and rainy here with snow in the local foothills,, http://www.wunderground.com/cgi-bin/...Select=WEATHER
I have decided to make a big pot of Chili :) Pics to follow ;)
Down and dirty "Quick Build" ! (what am I missing ?)
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I have double of the canned ingredients pictured.
And Cooking !
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Its cold and windy today,, Thinking of roasting a small Turkey,,, Mmmmm doesn't that sound good ? I hope they are on sale,,,,, ;)
Neighbour came round with 6 Pigeons from yesterdays shoot. I can see flash fried pigeon and green pea risotto in my future......
Beef stew and corn bread.
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Shrimp scampi and spinach spaghetti.
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Both look great. (hopefully not together though)
I guess I ended up with a Boston theme, today. I've got some baked beans and a boston butt (Pork shoulder, not yankee lawyer.) on the grill, goin' low and slow.
(Yes....the butt got a big headstart. LOL)
whole chicken was on sale for 67 cents a lb,,, BBQ ;)
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20 OZ. Rib eye steaks, baked potatoes, baked beans, salad, yeast rolls, homemade deep dish apple pie ( yes I made it) Ice cream. Sorry no pics camera ia down.
BBQ Chicken in wife's honey marinade, grilled onions, southwest corn bread, and asparagus. Of course a nice Belgium wheat ale to wash it all down.
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Posting in the bacon thread got me thinking about this one, so last night, I fixed bacon wrapped meatballs, brushed with BBQ sauce and cooked/smoked on the grill.
I'm actually posting this, to give a report on the BBQ sauce that I used. Sweet Baby Ray's raspberry chipotle sauce. Just tasting it, right out of the bottle, it seemed to be a bit to heavy with the raspberry taste, for my liking. (I'm not a big raspberry fan.)
Now I have to tell the rest of the story. After brushing it on, and cooking, the sauce turned into that thick sticky glaze that I think most of us like, and that seemed to calm down the raspberry taste just a little, and DANG....that stuff was GOOD!
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Without pics,,, it didn't happen ! lolQuote:
Originally Posted by 2dumb2kwit
I haven't tried the raspberry yet, but their regular sauce is the best supper market BBQ sauce, IMO. I started using it a couple of years ago when they were just starting to push it in the market place. They had really good sales on it, so I was surprised how good it was. Now it's more in line with the cost of other sauces, but I'm glad to pay the price. It's very good!Quote:
Originally Posted by 2dumb2kwit