Dec
14
2018
8

Gonna bake this weekend.

Baronial populace meeting is a holiday party and a cookie contest this month.  I’ll let my wife make the cookies (she does pizzelles up a treat); what I’m going to do is some seed cakes.  I cannot conceive of a SCA gathering that will turn its collective nose up at Tolkienesque seed cakes.  I simply cannot.

Note: for this particular recipe I am going back to using orange zest and poppy seeds; I’ve done it up both ways, and I like it better without caraway.  Caraway seed cake is not bad, mind you.  It’s just not what I want in a seed cake.  Although I do admit that the shire had neither poppy fields, nor orange groves.  Be interesting if it did, no?

Written by in: Cookery | Tags:
Nov
27
2018
1

Medieval Dinner tonight!

My wife’s doing it for her Northern European medieval group, but I just got off of ‘put steak gobbets on skewers for charcoal grilling’ detail.  It’s one of those dinners, you see.  There’s going to be hunks of steak on sticks and roasted parsnips and something involving spinach and something else involving a wine sauce and I took most of the rest of the jug* of sweet red wine and made sangria out of it and it isn’t actually wretched.  It’s also not European, but people rarely object to glasses of not-actually-wretched sangria, so there.

Should all be tasty.

Moe Lane

*Not Gallo, but not much farther up the wine evolutionary ladder, either.  Brings back memories of drinking the stuff when I was half this age, with one-fifth the household income.  Good times.

Written by in: Cookery | Tags:
Nov
15
2018
--

It is a day of POTATOES!

I had two bags — one red, one white — and they were not quite elderly.  Yet.  So I took the white potatoes, quartered them up, salted, peppered and oiled them, and tossed them in the oven to bake at 375 degrees for an hour.  The red potatoes I half-heartedly tried to dice, then tossed them in the leftover olive oil;  I dumped the whole thing in a crockpot, added sweet paprika, lemon pepper, herbs de provence, butter, and will be cooking it on high for at least two and a half hours.  They won’t crisp up that way, I think — but my wife can probably hash brown ’em tomorrow and that’s all that I care about.

Potatoes!

Written by in: Cookery | Tags:
Oct
12
2018
5

Recipe: Uncle Moe’s “Just add stuff until it works” Broiled Sliced Potatoes.

What you’ll need:

  • red potatoes that you bought last week for the pot roast and never cooked
  • red pepper that’s been in the vegetable drawer for two weeks but it looks OK
  • olive oil
  • the bag of shredded cheese that you keep in your fridge on general principles
  • the last two cooked sausages from a couple of days ago
  • onions.  Not that you can include them, because of dietary issues, but dammit there should be onions in this

(more…)

Aug
13
2018
3

Tried the Steak and Potato Nachos again today.

Recipe found here: Steak and Potato Nachos.

The ‘mistake’ I made last time was to not use enough pans.  This time, I cooked the skirt steak on a cast-iron griddle, which meant that I didn’t smoke up the kitchen this time when I added the potatoes.  What I did instead, in fact, was to put the potatoes in the cast iron pot, add the steak on top and the cheese, then broil it — which I don’t remember if I did last time — until it was ready to go.  More dishes, but less potential emergencies, and my wife and I inhaled it just as readily as last time.

There’s still smoking going on, though.  I am considering next time to go with my original impulse to grill it outside.  Only problem there is that it’s a pain to use charcoal for just that one item, and no, we’re not getting a propane grill any time soon.  That’s an extravagance for us, frankly.

Still, yum.  No pictures, because, well.

Aug
12
2018
3

Oh! Forgot: THE PUMPKIN SPICE MUST FLOW.

Yes. It’s back:

I picked up the pumpkin spice Life cereal (which I actually wish was readily available year round) and the pumpkin spice cookies (which I imagine many people would concede is a perfectly reasonably thing to have with one’s coffee). I skipped the Keebler pumpkin spice fudge-frosted cookies, but not because they sounded awful. Nah, I skipped them because my metabolism isn’t what it used to be.

But it begins. Ah, yes, it begins. The spice must flow.

Aug
08
2018
2

Tweet of the Day, Get Yer Smoked Brine Watermelon Ham Here! edition.

OK, let me explain why I’m not horrified.

(more…)

Written by in: Cookery | Tags:
Jul
28
2018
7

I tried the Impossible Burger.

Verdict: the Impossible Burger does, in fact, taste and feel like meat.  I had mine well done, because I cannot eat burgers with pink in them, let along bloody*. But I understand that people can get theirs ‘bloody,’ if they like.  All in all, it did come across as a legitimate ground beef burger.  You’re not going to get ribeye out of this process any time soon, but it’d be all right for the aforementioned fast food industry.

(more…)

Jul
24
2018
4

Chicken with Mushroom Gravy.

Gonna give this a shot today: Chicken with Mushroom Gravy.  I am, admittedly, slightly dubious over the entire ‘use beef broth’ thing, though.  I mean, it’s chicken.  Anybody got an opinion on this?

Jul
22
2018
6

Pies!

I made that cherry [strawberry] pie again, only this time I put it in a chocolate graham cracker crust.  And since I had two crusts, I took the second one and made a no-cook chocolate Jello pudding pie.  Only for that one, I used heavy whipping cream instead of milk, just because I wanted to see what happens.

I have absolutely no idea what will happen.  It’s all very exciting!

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