I have the beef stew with red wine and carrots + in the crock pot today---what's on your menu? 19*

Making homemade summer sausage today. For dinner homemade flatbread pizzas and

a salad of local greens, a vinaigrette made of raspberry vinegar, mustard, honey and olive oil- and topped with baby cucumber and tangerines off a neighbor's tree.

The summer sausage is 4 lbs-worth and takes two days- I mix it up one day and form into logs, roll in netting, tie the ends and bake/roast at 225 for 4 hours. Summer sausage is not on the pizza tonight.

I'm between jobs and loving having time to cook!

 
Scalloped potatoes with leftover ham, green beans, cornbread, and Pepperidge Farm cookies (little

actual cooking).

I cleaned out the refrigerator this morning, so we are well-stocked for any storms headed our way, although it is 61 degrees right now. Whiplash weather.

 
It's a recipe in transition. I'm working on it batch by batch but here is the method

I can't give you amounts of most of it because at this point I am still just eyeballing amounts.

4 lbs ground beef (80/20)
1-1/2 lb ground pork
1/4 c curing salt
granulated garlic-about 1T
dried minced onion-about 2T
white wine- about 1/3 c
mustard seed- about 2T
oregano- about 1T
cumin- about 2tsp
pepper-about 2tsp
red pepper flakes-about 1T
dried Potato Buds-about 1/3 c
Pace Picante Sauce-about 1/2 c
parmesan cheese- about 1/3 c

Mix thoroughly and refrigerate 24 hours. Form into logs and roll in either netting or cheesecloth, tie the ends, put on a rack over a big roasting pan or on a broiler pan and roast/bake at 225 degrees for 4 hours. Cool, unwrap.

 
Marinating Stupidly Simple Roasted Garlic and Pineapple Tri Tip

because tri-tip was on sale, so got 2. Cut them into steaks/freeze.

Had a big lunch today, MIL/SIL/I went out for Chinese, so leftovers for dinner. Today was the 10 yr anniversary of DDH's death. I'm sure some of you recall that - just goes to show how long we've all been hanging out together because by then, we were all already "old friends." smileys/smile.gif

Thanks for keeping us all together Paul!

 
A bit but more for the consistency- binds it so it is really firm for good slicing

you'd never know Potato Buds are in it- I just tossed some in a batch once to see what it would do- and I really liked the results. This kind of salami/sausage can have a loose consistency like cooked burger but the Buds bind it together really well.

 
Thanks guys...

It was a pooky day. Ten yrs seems like yesterday. All hugs deeply appreciated.

Now it's time for me to go support my Niners, I always said he asked to marry me because of my season tickets.

 
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