Quit Yer Bitchin'

 

Breakfast, Sunday June 6, 2021: wowthatsapileofeggs.

I have an immune disorder. It requires that I take immune suppressants. A lot of immune suppressants. Whenever I have a fever, it could potentially be a medical emergency. (Now that I look at it, I wonder about that phrase. What other kind of emergency could it be? Not a national emergency or a public health emergency. How about this:) Whenever I have a fever, it could be a sign of a life threatening illness. (Not much better.) A bad case of flu could kill me. With this covid thing, I have barely left the house. Since too many jerks won't get the vaccine, the US is unlikely to achieve herd immunity. I'm stuck, at home that is. Covid will kill me, can't stress that enough, WILL. 

Anyhoo. Friday night I start getting chills. I check my temp, 101.3. Damn. Take some acetaminophen and see if we can control it. Besides, no one wants to go to the E.D. on a Friday night. (Another annoying side note: it's E.D. not E.R. It's a (D)epartment not a (R)oom.) FF to Saturday morning: still have the fever, now add nausea and malaise. We head to the E.D. FF again to Saturday afternoon, I'm admitted and sleeping off a really bad reaction to one of the medications they gave me for the nausea. Finally let's move ahead to Sunday morning. The picture above is breakfast. It's nothin' fancy and yes those are the prepacked frozen hash browns deep fried. Yet for what it was, it was well prepared and it was hot. Plenty of people pay good money for a plate like that at many a diner. 

That's hospital food today. It's time for a new joke. 

Cock, Just Cock

 

Breakfast, Sunday May 23, 2021: polenta and eggs: polenta (quick polenta, garlic powder, vegetable base, pepper, shredded parm ); leftover pizza sauce; mozzarella; gallus gallus 

domesticus ova.

We had corn pancakes a few days ago. Alexis likes them a lot so I made some extra for quick workday breakfasts. Something that I saw her mother do was make breakfast sammiches out of leftover pancakes, so I have done that on occasion. I used some of the corn pancakes for just that for a couple of days recently. 

On this occasion I actually asked (gasp!?) whether she wanted one. "How about something different?" was the reply. If you're gonna be different, do it fo' reals.

BTW gallus is Latin for cock.

I Orangen't Very Attentive

 

Breakfast, Thursday May 13, 2021: kohlrabi fritters (shredded kohlrabi, egg, flour, buttermilk, baking powder, baking soda, salt and pepper, avocado cream sauce (avocado, yogurt, sour creme, salt, lemon juice)); scramble (onion, spinach, mushroom, eggs, cheddar, tarragon, dill, salt); fruit.

The grocery that I regularly use has a decent produce section. It has a good and generally fresh selection of the basics. It has some shortcomings. The mushroom selection is buttons and portobellos, das it. The parsley is always sad, which makes me sad 'cause I really like tabbouleh. On the other hand they always seem to have pineapples really cheap. (There was recently a six week pineapple drought. It was difficult.) The other item that is exciting is blood oranges. They are not stocked all the time, but it is often enough that I always look for them. 

On my most recent shopping trip they were in stock and. . . wait for it. . . on sale. I got a little excited. Instead of carefully inspecting them I joyfully stuffed them in a bag. I realized my mistake this morning. I intended to just use blood orange as the fruit, but when I took one out of the bowl I almost put my thumb in it. This might be all right for a really ripe peach, but not an orange. It wasn't rotten all the way through, only in the spot my thumb submerged. I was able to use half of it. 

 

Back. . . Again

 

 Supper, Tuesday May 11, 2021: Surf and turf (seared round steak (steak of your choosing. I choose-ed a couple of round cuts that were in the reduced section. It is what I had on hand. salt, pepper, browned butter pan reduction from the lobster); lobster (shelled and sliced tails, butter, white wine, cooked in the steak pan); kohlrabi fritters (shredded kohlrabi, egg, flour, buttermilk, baking powder, baking soda, salt and pepper, avocado cream sauce (avocado, yogurt, sour creme,

salt lemon juice)); FGT (green tomatoes, breading of your choice, tomato chutney).

Life finds a way. . . of getting in the way. We finally moved to Savannah. I got busy with the house. Then I had a very bad run with my disease. Along the way I occasionally got lost in ennui. And so on. I am not going to even try to catch up. I haven't been taking a lot of photos lately anyway. 

Last night's meal is one of the best I have ever made. ( So much so that It inspired me to get back to writing. Yes it was literally life changing. It all just worked together so well. It was an experience to be savored, slowly. Actually I shouldn't equivocate. It was THE best.)

I had a procedure done yesterday. Let it suffice to say the procedure required fasting. I wanted a nice meal after. I originally planned on going out. I got the second shot about three weeks ago so I assumed I would be relatively safe if I went to a restaurant. Nope. I had the antibody test done a week ago. The vaccine did not take. I have no immunity. My immune suppressants are doing their job, just to well in this case. I decided to stay in.

I needed a few things at the grocer. While there the meal started to come together. The

lobster and meat were on sale. I hadn't had kohlrabi fritters in forever. The green tomatoes were be-au-ti-ful. 

We agreed, at the end, that we could not have purchased a better meal anywhere. That good.

 

Nice Buns

 

Supper Sunday April 19, 2020: cheeseburger (with all the stuff); sweet potato chips; italian green beans. 

I'm beginning to get much better at the bun thing. Ya gotta make the loop in the knot really big, bigger than you think it needs to be. That also means that the dough rope needs to be a lot longer than you think it should.

I have got to get my raised beds put together soon. We are beginnning to get low on some of the canned goods that we regularly eat. This might be the last jar of Romas. I have to create some garden space for next season.

Like I Said

 

Breakfast, Thursday April 16, 2020: dippy eggs and home fries.

This is just the bowl version. Scallions work too.

Some Things Never Get Old

 

Breakfast, Tuesday April 7, 2020: dippy eggs and

home fries. 

It's amazing what just sprinkling a little parsley on a plate can do.

Celery? Really?

 

Brunch, Sunday April 5, 2020: smoked sausage; french toast (whole wheat bread, milk, cream, egg, vanilla, almond extract, sliced almond, whipped cream);

banana; celery hearts.

I suppose there is nothing wrong with the celery on the plate. I do admit that it is a bit odd, perhaps not the go to accompaniment for most people. She really likes those little tiny celeries. That's all that really matters. 

I suppose also that we eat a lot of french toast. I really like it. That's all that really matters. 

Sure Beats The Foam Cup

 

Supper, Saturday April 18, 2020: ramen (homemade noodles, shiitake/chicken broth, shrimp, roasted chicken, egg, shiitake, bellas, scallion, cilantro, fish sauce, soy).

When the pre-packaged ramen in the cello bag and the version in the styrofoam cup flooded the US in the 80s I was a teenager and my mother found that buying them by the case was a good way to keep me and my brother fed. During my college years (a lot longer than they should have been) I would have starved if I didn't have a microwave and cases of salty chewy noodles. (I paid my own way through college. Long story.)

Fast forward to nearly the present, about three years ago. I still have a place for those chewy noodles in my heart, but I really shouldn't eat them on account of the salt. Plus my tastes have changed. I know there is a movement(?) that loves to show how to dress up the plain Jane noodles, and better versions are available at specialty stores. I've just never been motivated to explore that. 

Then I went to a conference in San Diego. When we visit new cities we try to take in regional flavors and independent restaurants. Up to that point I had been to noodle houses but none that had ramen. I was only vaguely aware that ramen houses were even a thing. So when I saw one in downtown SD I was intrigued. Long story short: I had to figure out how to make that sh*t.

The broth is negotiable. Traditionally a rich, slowly and carefully crafted extraction of beef, pork, or less often chicken is used. Also seafood stocks or something akin to a nabeyaki broth are enjoyed. I suppose miso? Whatevs. If you look at a ramen house menu the central philosophy is choice. It should be what you like. The same goes for the other ingredients aside from the noodles.

The noodles are easily purchased. Making them at home is not difficult BUT it requires a speciality ingredient - kansui. It is a solution of potassium carbonate and sodium bicarbonate. It is quite alkali and responsible for the yellow hue and springiness of the pasta. It is a little hard to get. Not all Asian groceries carry it. It might seem expensive online BUT a little goes a long way so it is worth the investment. To my knowledge it can't "go bad" (as long as the bottle is closed and the water doesn't evaporate).

Initially on the interwebs I found some sites that proclaimed it is possible to make ramen noodles with homemade sodium carbonate (made by baking baking soda (LOL, cooking sodium bicarb in the oven for four hours)). My experience with this method was:

Nope. Buy the kansui.

That's A Lot Of Breakfast

Brunch, Sunday February 2, 2020: jerk pork chop; french toast (whole wheat bread, egg, milk, almond extract, vanilla); mole vegetables (mole sauce, onion, green pepper, baby bellas).

It really is a lot of breakfast. In our defence, however, it really was brunch. On the rare day that we actually sleep in (she sleeps in) we sometimes have a large breakfast then an early supper. We might finish the day with a late snack. Another route is that we will have a light snack in the afternoon then a normal supper. Either way it is two meals and a snack. 

The bread was some half whole wheat that was getting on. Lately I've been experimenting with extracts in french toast batter. Almond, vanilla, lemon, hazelnut, orange are all good. Just depends on your mood. (Orange and vanilla are very good together. Anybody remember Dreamsicles?

The pork chop was from the gift that the renter's parents got us. I just dusted it with a little jerk seasoning then griddled it beside the toast. 

The vegetables were leftover from the night before. Saute whatever, smother with mole, simmer. Mole makes everything better.
 

Oh, I'm Thankful All Right

Supper, Tuesday November 19, 2019: Sunday Roaster.

I should really remember to smoke things more often. So what is stopping me? I think it is a paradigm that I have manufactured about the task. I tend to always go big. Pork shoulder, brisket, turkey. . . They are all a big time investment. Plus there is the whole "How are two people going to eat this before it turns" problem.

There is s simple solution. Just go smaller. Half butts are available or most grocers would be happy to cut one for you. There's turkey breast or a duck. I smoked a meatloaf recently. What's above is not a turkey but one of those plump little roaster hens. It was our Thanksgiving dinner since Alexis always works over the holiday.

We had some roasted taters too. I love those purple guys.

Remember, if you roast potatoes, got overboard a little. Leftover roasted spuds turned into home fries in the morning are sublime. (Under the eggs.)

 

She Likes Mushrooms That Much

 

Breakfast, Sunday October 13, 2019: Sausagey fungus eggs (breakfast sausage, flour, milk, shiitake, pepper, scramble, cheddar); grilled pineapple;

thick cut bacon; bananana.

I have always thought that the word "banana" sounded kinda silly. It is a sound that a toddler might make. I tried to look up the etymology, but I could not get a consistent answer. I must admit that I didn't work too hard at it. . . One source said is was from Spanish or Portuguese "mande." I'm not too sure about that. Another professed that it was from the Arabic word for finger "banan." Now that is believable 'ceptin I tried Google translate and It could not make heads nor tails of banan. 

It will just remain a mystery

Some trivia though: over 70 million people in Africa get more than 25% of their calories from bananas (the cooking type mostly). It is a major staple food in Asia, Africa, and the Caribbean. 

Why does the sausage gravy have shiitake in it you ask? I had soaked some shiitakes for something I did not end up making. I saw them and thought "hmm. . . more umami maybe?" (Say it with me now: "Alliteration.") Turned out it was a good idea. Then while we are eating she says, "I'd never really thought about it but we eat a lot of mushrooms. I guess I really like mushrooms."

I kinda knew that.

What Did Alexi. . . Wait, What?

 

Breakfast, Sunday September 29, 2019, brunch with friend: veggie omelette (onion, mushroom, poblano, jalapeno, salsa, cheddar); potatoes; bacon; 
fruit and yogurt.

I have a friend, call him J_,  who I frequently meet for breakfast. Honestly it is more like, J_ picks me up and takes me to the place where we get breakfast, but let's not quibble. He likes breakfast but is in one of those no breakfast households. Nobody else cares and he is not motivated enough to make his own. (That's a whole other thing there.) The result is he likes to get breakfast out. Before I moved here he used to go to a diner not far from my house pretty regularly. So I started going with him. It's typical diner fare. Biscuits need some work, but the waffles are just great. They put just a hint of vanilla in the batter. Nice touch. 

Now since I am no stranger to breakfast, Alexis works every other Sunday, and the diner is closed on Sundays. . . wait for it. . .  J_ frequently comes over for Sunday brunch. His favorite breakfast entree is eggs benedict. Now I am quite capable of whipping up hollandaise, (Chef Child's method is practically foolproof BTW) but that is just going above and beyond as far as I'm concerned. 

His second favorite is an omelette, western or westernish, with salsa. 

Daisy, daisy. . .

Breakfast, Monday June 3, 2019: smoked sausage; German toast; fruit.

That's what the French call it. Seriously. 

If you don't get the title reference, watch 2001: A Space Odyssey. It is hard to believe that film was made in 1968!  

Reddnekkt Lite

Breakfast, Thursday February 7, 2019: small eggs reddnekkt; sausage; fruit.

I have talked about this dish before, just follow the link. In this case I made a smaller version 'cause I didnt have the biscuits for the regular size.

Toad

Breakfast, Friday December 14, 2018: toad-in-the-hole; bacon; ring bologna; fruit.

I'm not making that up, that is what it is called. It is just an egg fried in the middle of a piece of bread. Cut a hole, heart, triangle, whatevs in a slice of your favorite bread. Butter a pan. Add the bread and crack an egg in the middle. give it a couple of minutes. Flip to toast the other side. I like toasting the cut-out for dipping.

The Comeback King

Supper, Monday November 5, 2018: Meatloaf (ground beef, egg, spinach, rolled oats, pumpkin seed kernels, onion, minced garlic, salt, pepper); baked sweet potato; mixed pickle.

Way back in the day Alexis would cook. This was before we had established our roles as a couple. For me cooking is enjoyable. Usually I lose myself in the moment. This is a really helpful thing now that I have a chronic pain condition. For Alexis not so much. She can cook. In fact the dishes she has made were alway good, but for her the act is anxiety provoking. She will cook if she has to. I cook because I want to. 

One of the things that she made back in the day was meatloaf. She liked to make comfort foods. She stepped it up a notch by using an interesting recipe she found. It was spinach and pine nut meatloaf. I really liked it. The whole pine nuts added a crunchy texture and the spinach lightened an otherwise heavy dish. 

Since then I have made a number of variations on the original recipe. In this case I used pumpkin seed kernels instead of the pine nuts. This was borne out of necessity, we had no pine nuts. Here I used a little spinach but in the past I have used the leafy parts of chard or boc choy finely chopped. One other difference my version has it that I use rolled oats as the liquid soaker-upper. Again, this is a texture thing. I like the little toothiness that the oats bring. 

Comfort foods like this have made a comeback recently. The difference being that the recipes are like the one here. New takes on old standards. I like to think it is in great part due to the maturing of the american palate, at least in some regions. Take your favorite meatloaf recipe, sub oats for the breadcrumbs, add a small bag of frozen chopped spinach, and pine nuts or pumpkin seeds or almond slivers? Idunno, play with it. (Frozen peas? Diced parsnip?)

Oh yeah, thaw the spinach then squeeze the everlivin snot out of it. You need to get the excess moisture out. 

Well Since The Fryer Is Out. . .

Supper, Friday November 2, 2018: Fried oysters; fried taters; fried zucchini; fried mushrooms.

Sure that is a lot of fried food, but remember "everything in moderation including moderation." Live a little now and then. 

Lemme talk about breading. 

I'm persnickety about breading. 

1. My first rule is season the food not the breading. I want to have seasoned bread I will just get some herbs in olive oil and dip some crusty french pieces.
2. Flour the food. Coat the product, whatever it is, with plain flour. This is important because it gives the wash something to cling to.
3. Make sure the product is thoroughly coated in the wash. I like to use a wash that is half egg and half buttermilk. Some like one or the other. That's OK. There is one little quirk to my choice. When blending the egg and buttermilk together the egg often starts to gel. I think it's a ph thing. Whatever the cause it is reversed by adding just a little bit of water, an ounce or two depending on the amount of wash.
4. To transfer the washed food to the crumbs I like to handle as little as possible. If is is a large item like a piece of fish or a slab of green tomato I use a bamboo skewer. If it is a bunch of smaller things I use a spider.
5. Coat the food well by rolling and packing it into the crumb mixture. I like a 1:3 mix of flour and breadcrumbs. This is where I get really crazy. Plain breadcrumbs from the store are OK but they are too dense. The alternative then is panko, but I find it to be too greasy. So I literally bake french bread slice it dehydrate it and grind it in the food processor. The end result is crumbs that are a mix of sizes and shapes. A good second best is to buy day old french loaves at the grocery, slice them and let them dry out for a couple of days. finish them in a warm oven, 175 or so, then process.

That is why those mushrooms in the picture look like they are high end pre-breaded frozen.

Boredom

Breakfast, Friday October 26, 2018: deconstructed breakfast sandwiches (whole wheat biscuits, egg, cheese, sausage avocado cilantro);

pickle (okra, beet).

Nobody wants to be bored. In the first world*, and some of the third world, it would seem that there is no reason to be. There is access to the web through a cell phone. Facebook, LinkedIn, YouTube, Ashley Madison ;) easily provide something to fill available time. It turns out though that there is a reason.

Creativity.

Yeah, it turns out that boredom is useful and may even be required to inspire creativity. Google it: boredom and creativity. 'Cause if you are reading this then you are probably bored. 

As a young man Sir Isaac Newton went on a self imposed exile from London fleeing the plague. While ensconced alone with few visitors in a small rural cottage he created or discovered no less than: the calculus; optics and the theory of light, the laws of motion, the law of gravity. . . 

Sir Isaac I am not, this will have to do.

*What exactly is the second world? Mississippi?

Whadya Mean Too Much Cilantro?

Breakfast, Saturday Oct 20, 2018: verde eggs (eggs, verde sauce, cheddar, mushroom, scallion); goat cheese grits; side meat;

lots of cilantro.

Alexis likes cilantro. 

And goat cheese.

And mushrooms.

Yeah, pretty much all of this stuff. 

'cept the grits themselves. She's kinda cool on them. 

That's why I put on the goat cheese. 

Yeah, that's a lot of cilantro.