Log in

No account? Create an account

Previous Entry | Next Entry

The week in review

It's been a Hell of a week actually. Lots of running and lots accomplished. Got back from the farm Monday morning as usual and immediately rememberd I was supposed to bring back my new Easy Up tent for a guy who needs to use it this weekend. When gas prices started going up, I eliminated my mid-week trip to the farm to save about $30 in gas each week. So it realy pisses me off to forget something and have to waste money to go back and get it. Not to mention it's a pain to get up at 5:30 am so I can get back to the city in time to change and get to work on time. With everything else going on I was going to have to squeeze the trip in to an already tight schedule. Wednesday night I knew I would need to cook for my scout meeting on Thursday so not a good night to go but I had to deliver the tent at the Thursday meeting so it had to be before then. So I resolved to go Tuesday after the Alice Cooper show. I got out of ther around 11 pm so it was 12:30 am before I got to the farm. Grabbed the tent and stock pot and my single burner butane stove. Then caught 4 hours of sleep and headed back to the city. Spent a frustrating day at work not getting much accomplished. Then went shopping and spent $83 on grocieries. I knew there was a reason I do most of my shopping at small town grocery stores. It really is cheaper. I noted that for what I spent on a half pound of Genoa salami at Cub foods, I could have gotten a pound or more at my hometown IGA store in Rushville. For those of you who live in a place without Cub Foods, it's one of those Mega Huge retail grocery chains that tells you they are saving you money by making you bag your own groceries. Like Hell they are saving me money. In Rushville, I can pay half as much and still have some high school kid bag my gorceries and carry them out to the car without my even asking. I carry my own groceriees but still. And the shit of it is that Cub has put several smaller stores out of business around here so now there is no choice but to shop there or wait until the weekend when i'm at the farm. Cub, the grocery version of WalMart. Maybe I should just move back to the farm, keep some cows, pigs, chickens a pond full of fish and my garden and orchard like my grandmother did. Live off the land and quit bitching about grocery prices. only bad thing would be the 85 mile commute to work.

So Wednesday night was spent cooking. The recipe I chose was modified from a Cajun dish by Emeril Lagasse. It came ouit very, very good and my annoucemnet of it increased attendance at our Adult Scout Leaders meeting by about 70% but damn did it toake forever to cook. It's one of those recipes where you add something, then you have to do something to it then cook it for 45 minutes before you do something else. It takes about 4 hours to make unlike the 5 minutes it took Emeril to demonstrate it on Good Morning America last month.

Recipe with pictures

8 thinly cut (about 1/2 inch thick) pork chops (about 3 pounds total) chopped into 1 inch squares
2 teaspoons Emeril's Original Essence
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
Two 14 1/2-ounce cans low-sodium chicken broth, or 3 1/2 cups chicken stock
1 1/2 cans water (measured in the chicken broth cans)
1 pound smoked sausage or andouille, cut cross-wise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for serving

Season the cubed pork with the Essence by sprinkling some on then stirring. Repeat until well covered.

Heat the olive oil in a large heavy pot or Dutch oven over high heat. Add enough pork to cover the bottom of the pan, and lightly brown, about 4 minutes.

Remove the pork and transfer to a platter. Set aside.

Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes.

Add the garlic, bay leaves, chicken broth, and water and bring to a boil.

Return the browned pork to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil, then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves. Remove from the heat. Serve with either steamed white rice or rice pilaf. Makes 6 to 10 servings.

Of course I was making this for 40 people so multiply everything accordingly.

Essence Recipe

Ingredients needed:
* 5 tablespoons sweet paprika
* 1/4 cup salt
* 1/4 cup garlic powder
* 2 tablespoons freshly ground black pepper
* 2 tablespoons onion powder
* 2 tablespoons cayenne - I use my Old Black Magic pepper Powder here for extra kick
* 2 tablespoons dried oregano
* 2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

I will say the recipe is not Vegan/Vegetarian friendly so if you don't like seeing raw meat, don't go look at it.

The damned thing took so long I was able to bake 2 loaves of sourdough bread and 2 loaves of pumpkin bread while I was doing it. The meeting was last night and everyone oohed and ahhed over the stew and the Garlic and Butter rice and sourdough bread with the pumpkin bread for dessert. Now I just have to top myself for next month.

Tomorrow early I have to go up to Burlington, WI to look at a car. I've pretty much resolved I'm not going to find the diesel Jetta I want so I'm going with a '96 Jetta 5 speed with a gas engine I found online. This may well be my next car.

I'll likely later on find a good used VW body and drop a diesel VW engine into it and then go to running it on biodiesel or Straight Vegetable Oil (SVO)

Then Sunday I have to go up to Walcott, Iowa to see my sister Starhawk whom I've not seen in 3 years. We never get that much time together anyway. we keep up by email but of course it's not the same. I'm supposed to help my cousin Alan harvest some corn this weekend as well and I'm pretty sure we've got a birthday party for Gwen's 13 year old. The fun just never ends I'm telling you.

Last Sunday, in addition to a gorgeous sunset, we had a wonderful moonrise as well. You can see it

Oh and Jan took a

of me yesterday at the office with her new Canon digital. That's me with the cactus growning out of my head. I'm happy to see myy recent weight loss is making my face thinner as well. One of the biggest things I hate about gaining weight is my face gets fat. and no, I didn't get my hair cut. I wear it in a pony tail at work.




( 13 comments — Leave a comment )
Oct. 14th, 2005 07:48 pm (UTC)
The cactus is giving you bunny ears.

Speaking of recipes, did you see where Gnome posted his Supahot BBQ sauce recipe in a comment to
[Error: Irreparable invalid markup ('<lj-user="dragoneerl">') in entry. Owner must fix manually. Raw contents below.]

The cactus is giving you bunny ears.

Speaking of recipes, did you see where Gnome posted his Supahot BBQ sauce recipe in a comment to <lj-user="dragoneerl">? You should.
Oct. 14th, 2005 08:18 pm (UTC)
Nope, I'll have to go back and look. You don't need the hyphen between lj and user.

Oct. 14th, 2005 08:48 pm (UTC)
Yeah, I found that out the hard way.
Oct. 14th, 2005 10:44 pm (UTC)
That's exactly what I was going to say. BUNNY EARS.
Oct. 14th, 2005 07:59 pm (UTC)
wow. You have very very blue eyes. Strikingly so. Are those contacts or is that your natural eye color?

The food looks delicious, and as I have already stated, I'm envious of your SVO plans!

You don't look like you just came off of an Alice n Chains concert. :)
Oct. 14th, 2005 08:20 pm (UTC)
Alice Cooper...even worse. Yes, it's my natural eye color. You've met me, you should know.

Oct. 14th, 2005 08:00 pm (UTC)
Nice blue eyes...
Oct. 14th, 2005 08:20 pm (UTC)
Thank you dear.

Oct. 14th, 2005 08:24 pm (UTC)
Wow. Looking good, man. I was going to ask if you'd chopped off your hair, then I read the last line, so nevermind.

I don't know if you've made your way to your friends page lately, but if not, I got the hot stuff package and YUM! Thanks again.
Oct. 14th, 2005 09:18 pm (UTC)
Is it hot enough for you then?

Oct. 15th, 2005 12:53 am (UTC)
Nice cactus!
Oct. 17th, 2005 03:22 pm (UTC)
It actually is. I've had it for 3 years now and it's grown about a foot in that time.

Oct. 15th, 2005 06:03 pm (UTC)
Shoot! I hit post before I finished. I was going to say, Nice cactus! and the human there isn't so bad either.
( 13 comments — Leave a comment )