Steak man, lovely fabulous steak....

I can't recall the times I've had this conversation, and I guess since I've done it so many times, it now amazes me when it still comes up. Here's the beef: Ribeye steaks, prime rib and standing rib roast are ALL the SAME MEAT! Meat I tell ya! Steak! I say this for no other reason than to just post this picture, freshly cut ribeyes, at a savings of $1.50 a pound and at the thickness I love!

Christmas is coming! Prime rib is on the radar!

Not exactly a review, an opinion. Green Bags. What a stupid idea.

First off, if you go to the site, you get blasted by the ad without a choice. Try it:

http://www.greenbags.com

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.....

Amber presents: Tasty tater chips!

I've only been able to find these at one store here, a WinCo which is a discount grocery warehouse club type of place. Cash only, bag your own. Pretty tasty chips, zingy with not a lot of heat.

I am a wine con of sewer!

I like a good red. I feel for those people that can't drink it cause of some strange alien reaction. With a good steak or a nice piece of dark chocolate, there's something happy about a smooth dark Pinot. I've got three criteria for good wine, it's gotta be red, smooth, and doesn't leave a tannin taste in your mouth (you know, like sucking on a unripe persimmon). It's a bonus if the wine is cheap or a gift. Case in point a gift from Tracy's work when she signed on, a 2004 Dierberg Pinot Noir. Yummy! I'm not gonna get in to hints of coffee and crap like that, my taste buds aren't that delicate, but just a good smooth vino I recommend! And Keystone says "what's that shadow? Huh?"

Barf: Campbell's Chunky Grilled Italian Sausage and Peppers Soup

Whatzit: See Title

From where: Clearance rack at Scolari's

Prepared: Microwave

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.

The Cookin' Blues

I know myself well enough that I know I get in to patterns of boredom with cooking. Boredom is a harsh word though, it's more like constantly undecided and uninspired. I've cooked a couple things in the past week, new for me Beef Short Ribs in the crock pot, incredibly tender but not really too exciting. The other day I made a Stacked Chicken Enchilada Ray told us about, it was tasty, but not BAM WOW tasty. Burned out on chili for sure, haven't grilled in a week plus, and haven't been able to come up with something that's going to get me going. Near every day we watch something on FoodTV, so you think I'd get motivated, but the only thing I've done differently lately is sent in a $40 order to Penzey's. And that was only cause I had a coupon! Tracy has pushed me to cook healthier for us, which is tough for me since I'm a meat & taters kinda guy. I did do a salad the other day, but I've gotta load mine with cheese, eggs, bacon and tons of dressing, otherwise I hate it.

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......

Last of the Motomkins

I have to say I'm extremely pleased with our desert crop this year. It had a LOT going against it, time, soil, weather, etc and is no where near our KS crop last year. Overall we had plenty to keep me happy, though my favorite Brandywine tom didn't produce much. Everything's smaller, that's for sure, but plenty of Roma's to cook with, and plenty of super sweet dime size cherry toms. The very last batch picked before the cold snap wasn't enough to fill a five gallon bucket, but it was close! Enough to eat, share, make chili and can a few for winter soup. Too bad there are a LOT of green ones still left on the vine, but they will go back to earth by being compost.