Breakfast: Sunday October 30, 2016

She Would Eat Dippy Eggs Every Day: corned sheep heart (It's really not that hard); sauteed okra, bagel (for dipping); pirate eggs.

Breakfast: Saturday October 29, 2016

Its All In How You Reuse: Cheesy bagels (rosemary olive oil bagel, brie, garden tomato, cream cheese, shrimp, capers, chicken from a Greek salad); banana; cranberry salad.

Supper: Friday October 28, 2016

Shrimp and Farfale Ala Zombie: sauteed shrimp; marinara (tomato, onion, garlic, olive oil, basil, oregano, thyme); sauteed vegetables; parmesan; cheesy bread. 

I thought the shrimp tails looked like zombie fingers clawing out of the ground.  I thought it apropos for the holiday.

Breakfast: Friday October 28, 2016

Never An Argument: pirate eggs, hash browns, grilled eggplant, toast (that's why they are also called dippy eggs), friut, cilantro.

Supper: Thursday October 27, 2016

We are still getting eggplant: spicy Thai style eggplant (eggplant, assorted chilis, one finely minced habanero, cilantro, scallion, fish sauce, soy, garlic, a lot of garlic).

Supper: Wednesday October 26, 2016

Fall Bounty: pumpkin bean soup (onion, carrot, celery, thyme, allspice, pumpkin, black pepper, puree all, add cream or milk, heirloom limas, paprica); wilted salad; sheep heart reuben (corned sheep heart, kraut, swiss, dressing, sour rye).

The key to a good reuben is to grill the kraut at least until it is dry. I like to slightly brown it. This. makes the sandwich less sloppy and helps keeps the bread from falling apart.

Lunch: Tuesday October 25, 2016

Lunch To Go: cheese sammich (fresh sour rye, Swiss, smoked gouda, homegrown lettuce and tomatoes).

I suppose I put some other stuff with this lunch but that sammich is so pretty.

Extra: Monday October 24, 2016

I Love Fresh Bread: just baked sour rye loaves. Guess what's for breakfast.

Supper: Monday October 24, 2016

I Can't Believe I'm Still Getting Food From The Garden: cranberry salad (fresh cranberries, jello, apple, walnut, pineapple, celery); tiny potatoes; garden limas; a couple of leftover tailgate wings.

Breakfast: Monday October 24, 2016

Because Pumpkin: pumpkin whole wheat pancakes; dippy egg; cranberry salad.

Supper: Sunday October 23, 2016

Sometimes Leftovers Are Just Good Enough As Is: sheep share chili; Mexican cornbread; mexi-rice.

Lunch: Sunday October 22, 2016

Because someone is feeling under the weather: homemade chicken noodle (onion, carrot, celery, homemade chicken stock, parsley, sage, rosemary, thyme, black pepper); cheesy bread (poppy seed bagel, cheddar, smoked gouda).

Breakfast: Sunday October 22, 2016

Because yesterday was tailgate day: pumpkin walnut oatmeal; mixed fruit.

Supper: Friday October 21, 2016

Fish Friday: grouper mole enchiladas (crumbled seared grouper, salsa verde, corn tortilla,* mole sauce, feta); fried plantain; quinoa.

*A nifty method for preparing store-bought corn tortillas. Heat a cast iron skillet, with just a fine coating of oil, to smoking hot. Dip a tortilla in water and place it in the skillet when the heated side has scorched a bit flip. It's the little burninated spots that give an authentic flavor and texture that mimics that of a freshly made tortilla.

Breakfast: Friday October 21, 2016

Polenta is not grits: parsley and scallion scramble; fresh fruit; polenta with home canned marinara.

Seriously, polenta is not grits. Grits is ground hominy. That is corn that has been soaked in an alkali solution.This causes changes in the grain that make it more digestable and allows it to form a dough. This is essential for making tortillas. It also means that grits has available niacin that is trapped in untreated corn.

Polenta is ground grain. Today it is usually maize, but could be other grains such as buckwheat, or barley. Polenta is often cooked, cooled and shaped then baked, grilled, or fried unlike grits which is almost always consumed as a porridge.

Supper: Thursday October 20, 2016

El Salvador strikes again: dinner salad (tossed salad with balsamic vinaigrette, artichoke heart, garden tomato, garden radish, leftover meat from El Salvadorian restaurant); breadsticks.

Something from my childhood. These mini sesame breadsticks were a special treat now and then. Thanks to my mother's diligence we did not go hungry, but there were few special treats. I did not realize it at the time, but years later understood that in my early years we were poor.

Breakfast: Thursday October 20, 2016

Fritata or they key to leftovers is in re-tasking: fritata (leftover chili garnish, marina, parmesan); mixed fruit (apple, banana, strawberry, yogurt); everything bagel with smoked gouda.

Supper: Wednesday October 19, 2016

Friends come over for dinner or It's fun to play with your food: nine pepper lamb chili (cubed lamb, chili spices, habenaro, green, cherry, banana, poblano, jalepeno, maya, hot lemon, pepperoncini, red and white beans, home canned crushed tomato and tomato sauce, garnish to taste)

Breakfast: Tuesday October 18, 2016

Another Eggel Bagel: 12 grain bagel, egg, smoked gouda, provolone. Yes, that is a CD case.

Supper: Monday October 17, 2016

We have a lot of pumpkin (pumpkin, not pumpkin "spice") or they are good for your brain: sardine; fordhooks; tossed salad; pumpkin rice (sushi rice, shallot, green pepper, parsley, pumpkin).

Breakfast: Monday October 17, 2016

Breakfast tacos: scramble taco (egg, scallion, salsa verde, cilantro, cheddar); breakfast beans (pintos, onion, chilis, feta); yogurt.

Supper: Wednesday October 12, 2016

Yay lamb or I wonder what I can do with this mole sauce: lamb shanks simmered in mole; mixed grains (wild rice, barley, wheat berries); fresh garden salad.

Breakfast: Wednesday October 12, 2016

Grits don't have to be boring: fauxsage; omelette (sauteed chard,  cherry pepper, shallot, feta); cheesy grits (cherry pepper, scallion, cheddar).

Breakfast: Tuesday October 11, 2016

Still getting tomatoes: Waffle; strawberry topping (home frozen strawberries, brown sugar); garden tomato; garden cherry pepper; TVP fauxsage.

It's not sausage. Stop calling it that. I really like it now and again, so I'm not dismissing it, but the only thing it has in common with sausage is that it can be shaped into a patty and fried. I could do that with Play-Doh, but I wouldn't call it sausage. Somebody come up with a new name. New Zealand growers came up with "kiwi" instead of "Chinese gooseberry" and look where that went.

Funny, I never realized Play-Doh was hyphenated until 2 minutes ago.

Supper: Monday October 10, 2016

It's not just for crayfish: cuttlefish etouffee (trinity, fish stock, tomato sauce, browned roux, bay, thyme, oregano, cuttlefish); wild and basmati rice; sour rye.

To brown or not to brown. . .
I was unaware of contention over the state of the roux. A quick check of the web (in order to make sure I was not missing something important) revealed recipes that were emphatic that the roux not be brown. I have had etouffee at several different restaurants in NOLA and every plate has some level of brown to the roux. Some were quite darkly browned. I consider the rich nuttiness it brings as one of the hallmark flavors of the dish.Why anyone would instruct to "make sure not to brown the roux" is utterly beyond me.

Supper: Sunday October 9, 2016

More Comfort Food: pumpkin and bean soup (carrot, celery, shallot, pumpkin, vegetable base, goats milk, black pepper, thyme, coriander, field peas, scallion and paprika to finish); fried yucca; grilled cheese (gouda and cheddar on rye).

Lunch: Sunday October 9, 2016

Finger food: reuben pinwheels (flour tortilla, corned beef, Ohio swiss, kraut, just enough cream cheese at the end to seal it up, roll and slice); onion strings (onion, seasoned salt, flour); pickle; dipping sauce (homemade vegetable relish, catsup, sandwich spread); smiles.

Breakfast: Sunday October 9, 2016

Stay with me on this one: breakfast taco (grilled tile fish, lettuce, tomato, provolone, tartar, on a waffle); pineapple and scorpion sauce (Alexis' discovery); dates stuffed with feta.

Supper: Saturday October 8, 2016

Eggplant parm doesn't have to be greasy: eggplant parmesan (grilled eggplant, provolone, shredded parmesan, whole wheat penne, home canned marinara); chard and feta (Swiss chard, lemon juice, marsala, feta); pineapple and scorpion pepper sauce.

Lunch: Saturday October 8, 2016

Miscellaneous nibbles or poke around in the fridge and see what needs to be used: fried plantain; andouille; nacho bites (seasoned black beans and corn, cheddar, yogurt, salsa, pickled banana pepper); pickles.

Breakfast: Saturday October 8, 2016

Because they are good for you (and tasty): lightly smoked sardines; gouda; sauteed okra, onion, pepper; mixed fruit and yogurt; sour rye.

Supper: Friday October 7, 2016

Asian-Mexican-Italian fusion: scamp grouper ala verde (scamp grouper seared in sesame and olive oil, shells, verde sauce, feta); seaweed salad (kelp, arugula, sesame seed, soy, EV olive).

Breakfast: Friday October7, 2016

Stuffing.

After the eggs. (Doesn't really look too good at this point but it will be really tasty.)

The end result: breakfast burrito; fruit and yogurt.

Supper: Thursday October 6, 2016

Guest entree. A friend made Börek (it's Turkish): börek (beef, lamb, onion, pinenut, allspice, cinnamon, clove, phyllo); tzatziki; spinach; garlic parmesan polenta with marinara.

Breakfast: Thursday October 6, 2016

Pirate eggs; rye toast for dipping; mixed fruit and Greek yogurt.

Supper: Wednesday October 5, 2016

Lima beans go with everything: 4 cheese pierogies* with mushroom and garlic beurre blanc, garden beans, garden salad.

* Not from scratch.

The Song Is A Recipe For Chicken Soup

The song is a recipe for chicken soup: chicken soup (home canned stock, carrot, celery, onion, small thin pasta, pepper, parsley, sage, rosemary, and thyme); cheesy bread (rye, brie, bacon scallion cream cheese); pickle

Breakfast: Wednesday October 5, 2016

Winter is coming: hot cereal (farina, brown sugar, garden pumpkin, touch of spice); mixed fruit ala Waldorf (pineapple, pear, apple, banana, walnut, mayonnaise).

Supper: Tuesday October 4, 2016

Before

After

Bug taco platter: softshell crab taco (fried softshell, cilantro, tomato, onion, gouda); sauteed okra, red onion, and yellow bell; spicy black beans (habanero, corn, scallion, spices); wilted salad (zen greens, purselane, tomato, virgin olive oil, blackberry balsamic).

Breakfast: Tuesday October 4, 2016

Too much meat lately or That whole sweet and savory mash-up thing: pumpkin oatmeal (rolled oats, garden pumpkin, pecans, brown sugar, a pinch of spice); everything bagel with garlic herb cream cheese, house tomato juice.

Supper: Monday October 3, 2016

Comfort platter: reuben (home sour rye, Ohio swiss); fried veggie mix (eggplant; green tomato; chili); more heirloom beans.

Breakfast: Monday October 3, 2016

This and that: rye toast, one with cream cheese, lox, and sprouts; andouille; smoked gouda; dippy egg, bananna.

Supper: Sunday October 2, 2016

More sheep share: lamb shank ala verde (lamb shank cut, Mexican style verde sauce); quinoa ala Mexico (Quinoa, onion, tomato sauce, carrot, chilis); Jackson Wonders.

Breakfast: Sunday October 2, 2016

Breakfast sliders (biscuit, egg, bacon, smoked gouda, tomato).

Supper: Saturday October 1, 2016

A mostly healthy late night supper after a couple of pints with friends: nacho bites (beans, cheddar, salsa, tortilla scoops); baba; hummus; tabouleh; olive; marinated mushroom; crackers.

Lunch: Saturday October 1, 2016

Really it's Sunch, early supper/late lunch: Moroccan inspired stew now with lamb; heirloom beans; garden chilis; pimento olive cream cheese on rye.