It’s easy to have it in my mind, for any crazy, sane or simple outside the box idea. In my eye, not so easy. I have to time antibiotic medication so I can get things done then be at home for a few hours while my right eye becomes too blurry for me to drive and for it to come back before even walking the dog. You should see the condition of sidewalks and streets here, if I were to make a recipe for Disaster, these would be the main ingredients.
It doesn’t help that my husband is across the country all week, every week. The pain and granules coming out of the eye are lessening, as I believe is the swelling.
Yes, I’ve been fitted for glasses before but no-one has ever messed with my eyes until now. I’m glad my doc is a good one and hope next week I’ll find out I don’t have cancer.
The day after surgery I walked over to my barber across the street, with whom I had cancelled an appointment when this whole eye thing came up. My hair was way too long and straggly. He took off tons of hair and gave me a bob I’m learning how to work. I’ve scrunchies, beautiful clip bows and even a Ferragamo headband (30 years ago it was the only thing I could afford at the Duty Free in Milan).
Bert the Barber and I have a rule. My hair needs to be pulled back and secured when I cook at home. We do not like hair in our food. I’m also a stickler for cross-contamination but only my butchers need to know about that. Oh, perhaps I’ll do a piece on cooking rules. I’ve already got pantry ingredients/recipes and utensils and essential cookbooks. On site. Yes, packaged, ready to go, and free. This is not a monetized site.
Oh, I made a succulent pot roast last night over pappardelle noodles. My husband loved it. He leaves before seven tomorrow so I’m making him oatmeal in milk topped with a dollop of Greek yogurt and berries. That’ll keep him full on the drive and the plane. Special recipe to anyone who actually gets to Volume 2 of Essential Pantry and tries a recipe. Cheers! Dee
Yesterday I bought this 3″ thick gorgeous chuck steak. Salt and pepper, a large can of crushed tomatoes, one Vidalia onion, chopped. I covered it with foil and baked for 3 1/2 hours. It was served over egg noodles. Yum. I have more left for tomorrow for lunch.
Dinner will have to be vegetarian or light, like chicken. Why? Because Friday morning my butchers have a one-day sale on grass-fed beef. It comes in coarsely ground and they re-grind it to sell. I’ve pre-ordered four pounds of coarsely ground beef for my Texas Chili. I pride myself on grinding my own meat for chili but if my butchers say they’ll save me an hour on prep and washing my meat grinder I’ll trust them as they’ve served me well for years.
Fall has been in the air even though it’ll be warm today. A brief summer is not the time for stews, pot roasts or chili. Ah, what the heck. Chili and corn bread. Lime, cheese, onion toppings. Maybe a few guests. We’ll see.
I took Mom’s recipes to a new level and now they’re mine, pot roast, chicken saltimbocca (on the blog) and others. At the core is the 50’s use a can of this, a packet of that. I even took Lady Bird Johnson’s quintessential Pedernales chili recipe from 1962 where she fed JFK and 5,000 guests at their ranch outside of Austin TX and made it my own. I don’t buy chili powder. I buy from Penzey’s Spices, available online though I seem to always move to a neighborhood with a Penzey’s and Whole Foods within a mile radius. Imagine that! Ancho, chipotle, and others, plus cumin.
It’s a good chili. My Swedish neighbor taught me kottsbullar (Swedish meatballs) so I taught him Texas chili. All is right in the world. Enjoy the day. Dee
A while ago I spent a month looking for dry marsala, which I had never cooked with before. Finally I found it and looked forward to making sauteed chicken with a marsala sauce.
I just floured the chicken, sauteed it, took it out, added about 1/4 cup marsala, about 1/2 cup chicken broth, then about 1/2 cup cream and reduced it. It was good.
Now that there’s no income, my first thought is to turn to the pantry and frig for what we already have. Our dog doesn’t drink enough water so I bolster her high quality dry food with chicken broth. We were out. Cream, no.
So after I took the chicken out I added 1/4 cup of marsala and looked at what I had in the frig. Milk? Nope, can’t boil milk. Fresh-squeezed OJ that we get delivered every week? Let’s try it.
I added about a cup of OJ, reduced it and added salt and pepper to taste and it was delish! Kind of reminds me of orange chicken my mother used to make in the 80’s, but better.
One of the butchers at our local grocery has taken up cooking and has asked for one of my recipes, which I typed up and delivered today while shopping.
Tonight it’s mom’s pot roast, I smell it cooking in the oven, over egg noodles probably with peas on the side. But first I have to feed the dog, not the fish as yesterday was his last day on this earth. RIP, Fish. Cheers from Dee on a snowy day! Imagine that! And four more days of it should make our economy even brighter (and the spring water supply not drought-worthy).