Bright and early Saturday Six

Joanie, I love your descriptions of things. I can just hear you talking. Please do explain though,

and pardon my ignorance, what is a grouger and a brinjal stack?

Your menu sounds divine... as usual....

Does your daughter have Skype? That's such a nice way to keep in touch, you can have a Skype date and if your PC has a camera it's just like having them in the room... and it's free!

 
My Weekend Six...

It's a chilly day today but at least the heat was on today, unlike yesterday, brrr. By the way, cold to this spoiled Californian is the current temperature of 49. Yesterday it was 60 in my apartment and went up to 62 after I came home from my lunch date (Shanghai soup dumplings!!!).

I have been snacking on coastal cheddar cheese from England and coffee this afternoon whilst watching Dorothy Sayers dvds of Lord Peter Wimsey. So delightful! I love the line: "Bunter, fire up the Lagonda!"

Tonight: butternut squash ravioli with sage and browned butter. Wish I could say I made the ravioli but I'm not testing my cooking mojo that much. These are from Costco and quite nice.

Tomorrow is going to be a stellar day! I am meeting a friend in the Mission and we are having a bacon fest. Bacon donuts at Dynamo Bakery, a bacon latte at Pirate Cat Radio and then a 3 hour bacon making class. I am very excited about all three events and hope that I can make bacon myself someday. In fact I have a pig jowl in the freezer from that pork CSA from last month. What a disaster that whole thing was actually. We were supposed to receive ribs, chops and bacon - but they oversold the event and by the time I waded through the two lines, each over an hour of waiting time, they claimed they were sold out of pork and gave me two packets of sausage and this big jowl. But always looking on the bright side, I might be able to make bacon out of the jowl after this class. Should be interesting! Anyone else know what to do with the jowl in the event bacon isn't possible for me?

Also, does anyone have any suggestions for large pork sausages? I would like to do something with them other then just frying them up or using them in a pasta sauce.

Sunday dinner I think I need to do something beyond the pork family so I think Crunchy Onion Chicken should be on the menu. It's tasty and hard to mess up, should my mojo still be on holiday without me.

I do have to admit how frustrating it has been to not be able to cook successfully after all of these years. It's starting to become a thing in my mind!!! Perhaps I need a dash of Aruba or Jamaica or something. (wishful thinking)

 
heehee, my saturday six, including the "panty" challenge as well.

1. emptied 2 cereal cartons of tiny bits of cereal and this was breakfast with some raisins. (I'm allowing carbs on the weekends)
2. walked the dog at the doggie park---it was quite frosty, but we bundled up.
3. at work for a few hours. dang auditors coming on Monday for annual audit.
4. started sorting out some clothes for my little trip next week to Seattle(Traca, I will have some free time). Trying to take just a carryon. My dog will be coming with me, but in baggage. We are excited!
5. I'm thinking it will be steak and grilled onions for dinner, if I have steak in the freezer.
6. what I really want for dinner is to stop at McDonald's on my way home from work. sad, but true. I will be strong.

 
Heather, for your sausages I really enjoy this from Jacques Pepin-Sausage & Potato packets

I use whatever sausage I have on hand and instead of yukon golds use smallish new potatoes or red potatoes cut in quarters if I can't find small ones. I also sub Penzey's Bavarian Seasoning for the rosemary. It is a very flexible dish-I don't make nearly as much as called for in the recipe. Great with crusty bread and good mustard to mop up all the juices. Quick & easy too.

 
Heather, here is a link to the ultimate pok sausage recipe, cooked with grapes. I have made this

many times since I discovered it in the New York Times newspaper food page at least ten years ago, and it is a definite keeper. Follow the directions about piercing the sausages with a knife, to release some of the fat, after they have cooked awhile. The rest of the recipe is good, I think you can trust it. I think rvb has another version of this recipe that he has posted, not sure how his differs. Enjoy!

http://bitten.blogs.nytimes.com/2008/03/28/recipe-of-the-day-sausages-with-grapes/

 
Weekend Six

Fri. night -Made Osso Bucco, risotto (a cheat - my last Italian packaged mushroom risotto), zuccini casserole, lettuce salad. Started with zuccini and watercress soup from the Silver Palate. When shopping couldn't resist some lovely Mozzerella de Bufalo and so served that with the soup. It actually went well.

Soup for grandkids - corn soup with cheddar. But they ended up having one yellow soup and one green soup too!! They did add cheese to the green soup.

Dessert - strawberries. Kids dessert - animal
crackers that I forgot to give them on Hanukah(we don't have them here and I always bring some home) and ice pops.

Sat. brunch/lunch at a friends in celebration of
birthday and birth of grandchild. Delicious
Asian food from sushi to A chicken Thai green curry. Have to make one soon.

Listed some ideas for the next few Fri. night
dinners.
One resolution - to try recipes from all the magazines I have and get rid of some of them.
(It will never happen.)

Heard from my sister that she got me a signed copies of the Thanksgiving Gourmet mag. (signed by Ruth) She may also have gotten the book- she was hinting but I will not know till she comes next month!!

 
A dash of here...the visitor's studio is free...common!!! Make brawn with the jowl......

and make Toad-in-the-Hole with the sausages.....Yummmmmm.
and come and visit us.....(it's closer than the other two islands and so much nicer!!)

 
Ha, I just moved one pile to another place....

then moved a second pile ...then decided this is silly. Why not move both piles and make one of them...now the pile is too big and I really should take the recipes I want from them and give them to the dentists waiting room...somehting has to happen to make this pile smaller...so it can grow again.....

It is like that saying here on island..."I go to come back"
(the pile gets less to get bigger)

 
Ditto...I mean is someone forcing people to turn on their ovens?

If so will those same peoople come turn on my oven and place some yummy food in it? Oh and please don't forget to turn on the timer before you go.

Thanks!

 
Weekend Six

* Made more Cranberry Curd for tart at the North coast
* Took walking tour (first public tour) of the former Georgia Pacific (redwoods) Lumber property on the shore side of Fort Bragg. Beautiful!
* Lunch at the newly-reopened Fort Bragg Bakery (1909) and pizza (Beef Shank & Barley, Mushroom Soup and micro-thin pizza crust with Feta & chorizo)
* Earthquake off coast 6.5 rockin' & rollin'
* Making Randi's (God Bless her memory)Walnut Hearth Bread with onions
* Possibly making butternut squash raviolis today

 
thanks for reminding me of this recipe. It should be a nice brunch item next weekend with the kids.

 
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