Wednesday, December 12, 2007
Friday, November 16, 2007
Props to the chick for coming up with a TV SENSATION, but what a load of crap. Here's an idea, EAT YOUR FOOD instead of squirrelling it away like uh... A SQUIRREL! Why would you BUY food and not eat it? It must have to do with Antarctica and Japan, as witnessed by your "Story behind the bags"
Scientists involved in Antarctic exploration were searching for ways to prolong the freshness of produce. During their research, they found a region in Japan where for thousands of years farmers have been storing produce in mountain caves with amazing results.
These days it's called the crisper drawer in the fridge.
Help me with the math too, if these things preserve food "up to 10 times the normal life", are you saying normal life is 3 days? That's what it sound like to me! I've got bananas that hang around longer than some zits I get, so I'm thinking this is wrong.
And get this, if your bags are smelly: "If the odor is getting bad, it is probably time to purchase additional DEBBIE MEYER Green Bags". Not the fruits and veggies, the BAGS!
What a load.....
Monday, November 5, 2007
Sunday, November 4, 2007
Friday, October 26, 2007
From where: Clearance rack at Scolari's
Rating: (that's 1 star for me swallowing it)
Talk about being disappointed. The best part of this meal was the milk. I had my hopes up cause I really like soup, and think the Chunky line from Campbell's is usually pretty good if you stay away from the dried out chicken. This one just got it all wrong. The sausage was like little pressed hamburgers. It was sweet, despite the fact the can is a whopping 1600 mg of sodium (that's 2/3rds your daily). AND I SALTED IT! They've got the taters down, and the thickness of the soup, but this one's flavor is just off. It's certainly got a pepper flavor to it, but not really sausage, and not really much of else. I think it's discontinued based on the buck I paid for it, and that's a smart move.
Sunday, October 21, 2007
Categories I'm not too great at and need to learn are Fish, Chinese, simply more veggies that aren't in a soup, and chicken. Chicken should be a no brainer, I've got a few chicky recipes under my hat, need to branch out more... Hmm......
Friday, October 12, 2007
Take the picture already!!! TRYING not to drool....
Ready? Set? TREAT!
Thursday, October 11, 2007
- 1 can (10 3/4 oz.) Campbell's® Creamy Chicken Verde Soup (not always easy to find)
- 1/2 cup water
- 1/2 tsp. garlic powder (I actually omitted and toasted up some fresh garlic & peppers)
- 2 cups cubed cooked chicken (I didn't cube, I shredded. Grilled, not microwaved)
- 4 flour tortillas (8"), cut into strips (seems like too much, but it's not)
- 1/2 cup shredded Cheddar cheese (plus some shredded white cheese)
Directions: Mix soup, water, garlic powder and chicken. Stir in tortillas. Spread mixture in 2-qt. shallow baking dish. Top with cheese. Cover. Bake at 350ºF. 25 min. or until hot. I forgot to take a picture of it in progress, oh well!
Thursday, October 4, 2007
- 1.5 lb ground beef
- 1.0 lb ground sausage
- 2-3 eggs
- 1 can Cream Mushroom soup
- 1 cup or so shredded mozz cheese
- 1 cup or so bread crumbs, I use canned Italian variety
- spices of your choice and liking. Salt, pepper, celery seed, parsley, Italian blend
Pretty much mix it up and make a loaf! I usually have the bread crumbs on hand to adjust as needed, don't want it too soupy. I'll flatten mine out on a big cutting board then dump the cheese in the middle and kinda fold it up. It's not the easiest thing to do, kinda like playing darts with Jello. If you've not invested in a meatloaf pan, it's worth it. It's a two layer bread pan looking thing that has holes on the bottom for the grease to drip through. Cook for about 1 hour at 350, get your meat thermometer out and make sure it's in the 160 range. Undercooked sucks, trust me.
Here's the fun part! HIDE SOMETHING! It's not above me to sneak in things sitting in the fridge, or something getting a little stale in the cupboard. Years ago I was low on bread crumbs and used a bunch of crackers. What the heck, how about Cheetos's! I didn't smash them up, and the stark orange pieces was pretty funny looking, and tasted great! Somewhere along the line I added the cheese, man was THAT healthy! Then in another brilliant moment, how would Goldfish crackers look? Well, I can tell you it looks funny. This last one I made, I had a coupla hot dogs left, so what the heck right?
Thursday, September 27, 2007
I expected it to be good, the beans were a no brainer, I've had them there and they're meaty, tangy and how could that get screwed up by time and shipping? The ribs though? I had expectations that they would be decent, but I wasn't sure if having them cooked, frozen and heated back up if they would be dry, plus I am picky about my ribs. These had a good chance of being good since they were pork ribs, and spare ribs at that. We ignored the directions about cutting them up in pieces before heating and just put the whole slab on a pan in the convection oven (a wonderful appliance). Tracy made some biscuits are we were set:
Yummy! Look at this rib pull out, Zzzzipppp!!!
Wednesday, September 26, 2007
The whole TRICK of this is to use flour tortillas! Brush them with a little olive oil, and go to town on your ingredients. Cook meat beforehand, Get a can of sauce, we use homemade spaghetti sauce which is extra tasty, and just set out little bowls of what you like, and cheese, lots of cheese. I like the traditional sausage, black olive, Mozz cheese, sauce. Tracy used some goat cheese, sun dried toms and garlic on one. Just THINK of the possibilities! Go through the fridge, whatta ya got? Crab meat? Seafood PIZZA! Havarti, Swiss and provolone? Ultimate CHEESE Pizza! Peppers and corn? A Veggie Pizza!
Friday, September 21, 2007
Not healthy at all, so pass if you're weighing yourself every day. I'm at 192 these days by the way. BUTTA!
- 1 1/4 Cup Butter
- 3/4 Cup Brown Sugar
- 1/4 Cup Malibu Rum
- 1/8 Cup Amaretto
- 1/4 Cup Pecans
- 1/8 Cup dried blueberries
- 4 Banananananas
- Ice Cream, Vanilla is perfect
Get your skillet going with the butter and brown sugar, bubbling but not burning so that it thickens up. Doesn't take too long. Add the booze, nuts & berries and meld it all together, then add the bananas last, or don't add them at all, put them on the ice cream. It'll look like this in the pan:Get yer bowls of ice cream out, pour the gooey goodness over and serve. I bet you find it very tasty and will impress.
Thursday, September 20, 2007
Tuesday, September 18, 2007
- 1 Big round loaf of bread, get what you like.
- 1/4 lb each of sliced meats, ham, turkey, Genoa Salami, Pepperoni, Prosciutto, etc.
- 1/4 lb each of sliced cheeses, Provolone, Havarti, Swiss, Mozzarella, etc
- 1/2 Cup Green Spanish olives
- 1/2 Cup Black Olives
- 1/2 Cup Kalamata Olives if you're adventurous
- 1/4 chopped Pepperocini
- 1/2 Stalk of celery chopped
- 1/2 carrot chopped
- 1 TB chopped garlic
- 1 TB or whatever of mixed dried Italian herbs
- 1/4 to 1/2 cup olive oil
- Salt & Pepper to taste
Pretty easy to make. Cut the bread in half, layer the meats and cheese to your liking, put a ton of olive salad on the other half and somehow slap them together. At that point I cut it up and served it in sections. To give it credence, Tracy is not a big olive fan and she ate it up.
Thursday, September 13, 2007
4 lb pork shoulder cut in to 1 inch chunks. (Remove chunks of fat)
60 ounces chicken broth or 4- 14 1/2 ounce cans.
2 TB veg oil
1 big onion chopped
6 to 10 cloves garlic chopped
3 medium carrots thinly sliced (next time I'll dice them)
2 to 3 TB ground ancho chiles or pasilla
2 TB chile powder, (I used taco seasoning)
1 TB ground cumin
1 TS dried thyme
1 TB Mexican Oregano
1 TS salt
4 15 oz cans white hominy or 2 big 28 oz cans rinsed ( I don't rinse)
1 big 28 oz can diced tomatoes (I used home made stewed tomatoes)
1/2 cup fresh chopped cilantro
2 T masa harina flour. (I used regular flour)
Shredded cabbage as a garnish. (I did not do this)
Put the pork pieces in a pot with one can chicken broth and a cup of water (I used two cans homemade beef broth). Bring to a boil and cover on low heat for 40 minutes. Reserve the meat in the broth off heat in another bowl.
In a big pot, heat the oil and fry the onions two minutes. Add the garlic and cook till onions and garlic gets limp. Add the carrots, ground chile, chili powder,oregano, cumin, thyme, and salt to the pot and cook 30 seconds.
Add remaining chick broth (I used two cans), hominy, tomatoes, cilantro, flour, and reserved pork and broth. Bring to a boil and cook over medium heat for 25 to 30 minutes. (I actually cooked it for about 2 hours)
Serve with chopped cilantro, lime wedges (a MUST!), chopped onions, oregano and sour cream as a side. Tasty-Tasty. Makes a lot, you'll have leftovers. Enough for 10 people .
Thursday, September 6, 2007
Thursday, August 30, 2007
I'm looking for a mate for this, black or white if they made them in white, I don't know. I can't find a mark on it at all, inside or out. The clear part is glass, and it unscrews in the middle. The top appears to feel like metal and is glued on. The grinder is white ceramic not plastic. It stands about 4 inches tall, base is 2 inches wide. It grinds nicely, never clogs and I like the looks, yes I know I can go buy "similar".
I'm really really looking forward to Monday. Here's the line up:
All day slow cooked pork ribs
Onion Rings (big sweet yellow in beer batter)
Hash Brown casserole
Banana Berries Foster
What about you?
BTW, anyone have any idea what "Santa Barbara Style" means buying pork ribs? Same company, I had the choice of "Pork Spare Ribs Santa Barbara Style" for $2.49 or for 50 cents more, "Pork Spare Ribs Baby Back". They looked the same, I opted for cheaper.
Thursday, August 23, 2007
With room for 80-100 plants, it was fun to grow so many, all that variety of plants, and room for peppers and herbs. And we picked OFTEN! Flat out no contest winner is the Brandywine, a super red sweet luscious medium to large size 'mater that I love love love. Here's a plate:
Now I like salt, so that's how I eat them, but sometimes a couple splashes of balsamic, a little olive oil, fresh basil and some celery salt, yummy little salad is what you got there!
Fast forward to 2007. Thank God my wife loves me and knows what I like. Back oh, in April or May she built up for me a raised bed, best you can out here with sand and rocks. She got the concrete blocks and hauled them to the back yard and built it up, spread in soil and compost and planted about 15 plants, toms and peppers and basil. When I got here in July, it looked a bit scraggly, but with some fertilizer and a lot of water, I think it looks pretty good eh?
From where: Product of Los Angeles, bought in Sparks at Albertson's
Price: $0.79 for 8 oz on sale with coupon
Date: 08/19/07 for breakfast, 08/22/07 in spaghetti
Prepared: Simple pan cooked
Just dang good! The Original Maple doesn't really scream maple flavor, but it's got a nice sweetness to it that is pretty tasty. Enjoyed with cheesy eggs from Tracy. For the spaghetti sauce, we used a pound of it cooked and chopped up with a spatula (it's skinless), and 1 jar each of homemade sauce and Classico (review pending). Gets a minor ding for having the hated occasional gristle, to be expected but still hated.
Wednesday, August 22, 2007
Tuesday, August 14, 2007
Whatzit: Tomato Bacon Mayo love
From where: Homemade
Prepared: See below
Butter or bacon grease
Your favorite spice blend
Recommended for a twist: Pesto
It's a simple sandwich, kinda like a BLT but no 'L' and a little beyond basic. Potato bread is great cause it's thick and holds up well to all the moisture from the mayo and toms. Lightly spread butter on it or bacon grease, sprinkle it with your favorite spice blend, something red is usually good (BBQ rub, seasoned salt, etc). Fry the bread up on a skillet and start slicing the toms. Use good juicy fresh ones like Brandywines. From here I think you can figure it out, mayo on one side, pesto on the other, bacon and toms, slap it together and eat it up. It's easy to make this one over salty, so experiment. I can eat two, easy!
From where: Product of Thailand, packed in Chicago (bought in Missouri at the Better Cheddar)
Prepared: Right out of the can.
What a neat little snack that makes your nose tickle. Horseradish is what gives it the kick, and man what a kick! Doesn't last for long and doesn't burn, but sure can clear the nasal passages. Pretty healthy too, a third of a cup (plenty IMHO) is only 130 calories 3 grams of fat. And it says right on the can, great as a snack or (get this!) ANY occasion! ANY OF THEM!