What did you cook today?

Nooo, I collect most my water from rain tanks at uncles farm or a small one I have in the backyard. Or, a few cases of really cheap bottled water but the plastic is hard and decent. I also refill these at snow melts.

 

Some freezer meals are pretty damn good and even airplane food
I don't mind. Nice portions too. Always though, looks better on the box cover. :d

 

I'll have to find another thread to post a pic of the taxidermied Chilean armadillo my sister and I fight over.

For now...

No cooking tonight, it was a bread and cheese night. I can't believe it's the first of the summer. The French ripened goat (second from left) was the hit for me.

 

Thanks for all the details! It's too hot to turn the oven on, it hit 40C (104F) today. It's been salads, cheese plates and sandwiches. But as soon as it cools down I'm going to try it. And yes, take a photo next time! Preferably not half eaten. :-D

 

That looks fantastic! Similar meal here tonight though not quite the spread. Just Gouda, red grapes and herbed chiabatta buns. And butterscotch ripple ice cream (had to cool down). It's supposed to hover around 40C for the next few days. I should have bought a bigger tub of ice cream!

 

My summer meals are lots of salads but I also like to go to a fresh deli or butcher and and get sliced cold meats and coleslaw maybe. Like sliced ham, pork, chicken and then cold salads. Creamy pasta salads. Mmm.

 

Dude Watch Out,

Leprosy is often thought to be an ancient disease but leprosy-causing bacteria continue to infect people in the southern United States, including in Florida, where nine people have been diagnosed with the disease so far this year.
What's to blame? It could be the nine-banded armadillo (Dasypus novemcinctus) that roams wild across much of the Southeast, experts say.


Hotwater

 

That looks so delicious

 

pulled a ribeye out of the freezer yesterday

just cooked it on the bbq and it was deliscious...also ate a potato and a drank a full jug of cranberry juice damn its hot today

 

Ground Beef, Bacon, Spinach, Onion, Cheese, A1 steak sauce, chili powder, corn tortillas

 

And thats not the only danger...lol

DALLAS (Reuters) - An East Texas man was wounded after he fired a gun at an armadillo in his yard and the bullet ricocheted back to hit him in his face, the county sheriff said on Friday.

Read more: http://www.businessinsider.com/r-texas-man-shoots-armadillo-gets-hit-in-face-by-bullet-ricochet-2015-7#ixzz3hX94mgo8

 

fried chicken hearts

i used to love those in my school lunch...the other kids would totally freak out

 

I love chicken hearts and gizzards! They make great soup. I never took them to school though. lol

 

I made a couple more jars of fermented veggies. More dill cukes. These were fat stubby cukes, I could only get 3 in a jar! They finally got dill in so I loaded it up this time, along with mustard seed, black peppercorns, fennel seed, whole cloves, bay leaves and garlic. And horseradish leaves at the top. And another giardiniera, this time I added broccoli. I'm trying to do them in stages so that I always have some in the fridge.

 

i like gizzards too but never had it in a soup

i just boil them for a while then when the waters almost gone i add some veg oil and start frying...then salt and ketchup in the plate yum

 

I've never had them that way. I'm going to try it next time I pick up a package.

 

Yesterday's eggs over easy, with maple bacon and mango, I'm getting a little better at the flipping. I didn't demolish the eggs this time. (That's Frank's Hot Sauce on the eggs, not broken yolks.)






And a dill and tarragon Classic French omelette with kolbassa and oh-so-sweet strawberries (with the herbs in the batter -- I'll go stand in the corner, Mattecat). I went a little heavy on the dill. lol I was so happy to have fresh dill again! Must have been a bad crop because of the cold and windy June we had.






I've been putting dill in everything. I made a pasta salad for lunch with elbow macaroni, mayo, canned salmon, red onions, and lots of dill, and several grinds of the pepper mill. Red grapes to go with it. It was really good.

 

Not so much cooked tonight, rather heated. Plans change so let's see what we have in the freezer. Kimchi dumplings, broccoli and shrimp shumai. Actually pretty nice.

 

I was up at the crack of dawn so decided to do some cooking today. I tried a new recipe for cinnamon French toast and it's the best I've had yet. I'll post it in case anyone wants to try it. I usually put sugar and cinnamon in the batter, but with this one you make a cinnamon sugar and sprinkle it on the bread after it's sopped up the batter, so it's more evenly coated. Any cinnamon sugar you have left over you can save to sprinkle on buttered toast for cinnamon toast any time! I made a couple slices of ham with an orange and cloves glaze to go with the French toast. It really complemented it well.




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[SIZE=11pt]Cinnamon French Toast[/SIZE]

2 eggs
1/4 cup heavy cream
1/2 tsp vanilla
pinch of salt
2 pieces bread
*cinnamon sugar

Whisk first four ingredients until eggs are beaten well.

Dunk bread in egg mixture and hold to drain excess.

Put slices on rack or plate and sprinkle a generous amount of cinnamon sugar on one side of the bread slices, paying attention to getting it around the parameter of the toast.

Place sugar coated side on heated buttered pan. Sprinkle cinnamon sugar on exposed side. Cook on medium low heat so you don't burn the sugar. Flip after bottom is crusted. Cook until other side is crusted.

Serve whole or cut in diagonals and arrange on plate with fruit for garnish. Sprinkle with powdered sugar. Serve with maple syrup.


*For the cinnamon toast mix 1/4 cup sugar with 1 tablespoon cinnamon and whisk until it's blended well.

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For lunch I made an artichoke pasta salad… I made it with shells but you can use any pasta. Chopped artichoke hearts, halved black olives, diced tomatoes, chopped red onion, roasted red pepper, marinated eggplant, chickpeas or other beans. I used small red beans this time. Add some olive oil, salt and freshly ground pepper. I love this salad. No pic, I put it into plastic containers for lunch. The containers aren't pic worthy.


I had veggies left over from cooking that I knew would end up going bad in the crisper (they should call it the rotter), so I thought, ferment them! So I put the melee in a jar with some herbs and spices… fresh dill, garlic, mustard seed, black peppercorns, whole cloves, fennel seed and coriander seed. I haven't used herbs and spices with mixed veggies before (except for the one with fresh basil which is still fermenting) so we'll see how that turns out.

 

Thanks Lucy, I am going to try that with the cinnamon sugar next time I make it. Makes sense when you think about it but I have also always put it in the mixture.